Glossary Of Pulses: English Name Beaten Rice Bengal Gram Black Gram Sabut Black Eyed Beans Broken

Wheat Chickpeas (brown) Chickpeas (green) Chickpeas (white) Gram Flour Green Gram Horse Gram Maize Flour Puffed Rice Red Kidney Beans Red Lentil Refined Flour Rice Semolina Split Bengal Gram Split Black Gram Split Green Gram Split Red Gram Split Red Lentil Wheat Wheat Flour Indian / Hindi Name Poha Chana Urad Dal / Kaali Dal Chawli / Lobhia Dalia Chana Cholia / Hara Chana Kabuli Chana Besan / Chane Ka Atta Moong Kulthi Makai Ka Atta Kurmura Rajma Masoor Maida Chawal Rava / Suji Chana Dal Urad Dal / Kaali Dal Moong Dal Tuvar Dal / Arhar Dal Masoor Dal Gehun Gehun Ka Atta

Indian Names For Spices, Fruits, Dairy Products and Their Categories: Common Indian Names Adrak / Sonth Ajwain Amchoor Anaar Dana (Powder) Angoor Atta Badam Besan Bhutta Chana Chana Dal English Names Ginger Carom Seeds / Thyme Dried Mango Powder Pomegranate Seeds (Dried) Grapes Wheat Flour Almond Gram Flour Corn Cobs Bengal Gram Gram Dal Category Spices Spices Masala Masala Fruit Flour Dry Fruit Flour Vegetable Pulses Pulses

Chikoo Chhuara Dahi Dalchini Dhania Patta Dhania Powder Elaichi (Chhoti) Elaichi (Moti) Ghee Hari Mirch Hing Imli Jaiphal Javitri Jeera Kaju Kala Jeera / Black Cumin Seeds Kala Namak Kali Mirch Kari Patta Kheera Khoya, Mawa Kishmish Lasan / Lahsun Laung Maida Malai Mattha (Chhaach) Methi Mirch Moong Fali Nimboo ka Sat Paneer Patta Gobi Paav / Pav / Pao Phitkari Phool Gobi Poha, Chiwda Pudina Leaves Raai / Raee Saboodana / Sabudana

Sapota Dates (Dried) Curd Cinnamon Coriander Leaves Coriander Powder Green Cardamom Brown Cardamom Clarified Butter Green Chilly Asafetida Tamarind Nutmeg Mace Cumin Seed Cashew Nut Caraway Seeds Rock Salt Black Pepper Curry Leaves Cucumber Dried Whole Milk/Thickened Milk Currants Garlic Clove Fine Wheat Flour Cream Butter Milk Fenugreek Seeds Chilly Groundnut Citric Acid Cottage Cheese Cabbage Bun Alum Cauliflower Flaked, Beaten rice Mint Leaves Mustard Seeds (Small) Sago

Fruit Dry Fruit Dairy Product Spices Vegetable Masala Spices Spices Dairy Product Vegetable Spices General Seeds Spices Seeds Dry Fruit Seeds Masala Spices Herb Vegetable Dairy Product Dry Fruit Spices Spices Cereal Milk Fat Dairy Product Seeds Vegetable Dry Fruits Acid Dairy Product Vegetable Cereal General Vegetable Cereal Vegetables Spices General

Sarson Saunf Shimla Mirch Tadka Tej Patta Urad Dal

Mustard Seeds (Moti) Aniseed Capsicum Seasoning Bay Leaf Horse Bean

Spices Seeds Vegetable Cooking Process Herb Pulses

Indian spices
Spices and aromatics are the very heart of Indian cooking. They have been used since ancient times. They were mentioned in the ancient Hindu scriptures called the Vedas, ancient Egyptian papyruses and the Old Testament. Although it was not until the Roman conquests that western counties discovered their culinary possibilities, spices have always been believed to have healing and magical qualities. They have been used to cast spells, as incense in religious rites, to embalm corpses, to add aroma to perfumes and as aphrodisiacs. The word spice comes from Latin species, meaning a commodity of value and distinction. During their long and fascinating history, spices have often been more valuable than gold or precious stones, and the trade of spices has been an extraordinarily influential factor in history. Many researchers have attempted to explain why hot spices are pleasant to taste. It seems the burning sensation is the pain of nerve endings on the tongue. This releases endorphins, the bodys natural painkillers, giving rise to pleasurable and even euphoric sensations. Flowers, leaves, roots, bark, seeds and bulbs (the simplest of natural ingredients) are used in endless combinations to produce an infinite variety of flavors: sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant or pungent. Their tastes and aromas combine to create a kaleidoscope of exotic flavors to delight the plate. It is best to obtain spices in whole seed form and to grind them just prior to use. Indian spices spices offer significant health benefits and contribute towards an individual's healthy life. They add flavor and nutrients to dishes without fat or calories! Understanding the health benefits of each ingredient is key to optimizing home cooked meals for the particular needs of the family. Which Indian spices are good for you and why? >>

Asafoetida (Hing) - also known as devil's dung. It is a resin taken from a plant from the parsley family. It is a distinctive and pungent spice. It is most commonly found in powdered form. When cooked, it has a truffle-like flavor and a roasted garlic aroma. It is used mainly for its digestive properties, especially in the cooking of beans and lentils, as it is reputed to have antiflatulence properties. Asafoetida is an important ingredient of the snack called cheewra - a mixture of grains, dried fruits, and spices. It can be added to flavor fish and vegetable dishes. A pinch of it can be fried in hot oil before the rest of the ingredients are cooked.

Buy Asafoetida - Powder, 2.3 oz

Bay leaves - these fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations. Buy igourmet Organic Dried Bay Leaves Kitchen Collection All Natural Whole Bay Leaves

Cardamom (Elaichi) -Elettaria Cardamomum is the seed of a tropical fruit in the ginger family. Fruits and seeds leave pleasant aroma with sweet, pungent taste behind when chewed. Cardamom has a sweet, lemony, eucalyptus flavor. It is world's second most expensive spice. It is available as a powder, dried pods, or loose seeds. Green cardamoms are the most common, but there are also black and cream varieties. It is one of India's favorite spices, used in curries, savory and sweet dishes, ice cream and custards. It is often combined with almonds and saffron. It can be used to flavor tea and also is great with black coffee. It is used in Ayurvedic medicine to remove fat and as a cure for urinary and skin complaints. Egyptians chewed cardamoms to whiten their teeth and simultaneously sweeten their breath. The seeds are aromatic, sweet cooling, carminative (cures flatulence), digestive, stimulant and tonic. Cardamom finds usage in indigestion, anorexia, burning sensation, debility, asthma, Buy Cardamom - Seed Ground, 2.56 oz

Cayenne pepper (Lal Mirch)- is a spice made from the seeds of plants in the capsicum family (ranging from sweet pepper to chili - in general, the smaller the fruit, the hotter it is). Cayenne peppers' bright red color signals its high content of beta-carotene or pro-vitamin A. It includes both the ground seeds as well as the dried flesh. It should not be as hot as chili powder, but it is pretty hot and should therefore be used with care. Cayenne pepper is used to provide the heat for many spicy dishes.

Chilies (Mirchi) - it is the hottest flavor on earth. As a general rule, dark green chilies tend to be hooter than red chilies. Small, pointed chilies are usually hotter than larger, more rounded varieties. Whole chilies can be seeded to make them a little less hot. Chilies and chili powder should be used with extreme care. The hot vindaloo curries are made from the hottest chilies.

Chili powder - Red color, fine powder. It is very hot because it is made from the dried, ground seeds of the chili, its hottest part.

Kitchen Collection All Natural Chili Powder

Cilantro (Hara Dhaniya) - this fresh herb is a fragrant mix of parsley and citrus. The leaves are rather like those of flatleaved parsley, but darker. The leaves have a very distinctive bitter-sweet taste. Cilantro it is usually added toward the end of cooking to preserve the fresh aroma. Also it is frequently used as a garnish. The seed of the cilantro is known as coriander.

Cinnamon (Dalchni) - is the dried bark of various laurel trees in the cinnamomun family. It is a sweet-tasting spice, with a warm, woody aroma. The smell of Cinnamon is pleasant, stimulates the senses, yet calms the nerves. The thinnest bark is the best quality cinnamon. It is available as a powder but is much better bought in sticks. When ground, the flavor becomes stronger. Whole cinnamon is used for spacing hot drinks, ground - in cakes, sweet dishes, fruit pies (especially apples). It can also be used in more piquant dishes, such as curries, and combines perfectly with chicken.

Cloves (Luong) - small, dried, reddish-brown flower bud of the tropical evergreen tree of the myrtle family. They have strong, sweet aroma and hot, pungent taste, Cloves are best bought whole and ground, if necessary. They have been used in India for thousands of years, not only in cooking, but to sweeten the breath and to relieve the pain of toothache. They contain a mild anesthetic. Whole cloves are frequently used to flavor meat dishes, curries, and soups.

Cokum has the same souring qualities as tamarind, especially enhancing coconut-based curries or vegetable dishes like potatoes, okra or lentils. Kokum is especially used with fish curries, three or four skins being enough to season an average dish. It is also included in chutneys and pickles.>>

Coriander seeds (Dhaniya) - is a member of a parsley family. The seeds are oval in shape, ridged, and turn from bright green to beige when ripen. This spice tastes sweet and tangy, with a slightly citrus flavor. The English name for this spice comes from the Greek koros, meaning bug. Coriander is usually sold in powdered form, although the whole seeds are also available. Fresh green coriander - because they are aid digestion, they are particularly effective with carbohydrates like pastries and bread. Coriander is also used in fish and savory dishes as a healthy alternative to salt, and it is basic ingredient of curry powder.

Cumin (Jeera) - comes from the parsley family. The seeds are oval with ridges, greenish-beige in color, warm, nutty aroma and a taste that is bitter, but not hot. They can be ground to a powder. Cumin is usually dry-fried before use (drop the whole seeds into a hot dry pan and cook until the roasted fragrance emerges). It is used to flavor rice, stuffed vegetables, many savory dishes and curries. It combines well with cilantro and is widely used in beef dishes. Buy Kitchen Collection All Natural Ground Cumin

Curry leaves (Kari putha or Neem) - are small greygreenish leaves (a bit like bay), relative of the orange. They can be used fresh or dried. Their aroma is released by its heat and moisture. They are sometimes fried in the oil the food is cooked in, and then discarded. They are mainly used as an aromatic and flavoring for most curries and soups. When starting a curry or soup dish, put the curry leaves into the oil to fry until crisp.

Curry Powder - Curry Powder is a blend of many spices and is used widely in savory dishes throughout India and Southeast Asia. Curry has a particular scent and is spicy Buy curry powder: Kitchen Collection All Natural Curry

Powder Curry - Powder, 2.24 oz

Fennel (Soonf) - is a greenish-brown, small oval seed from Pimpinella Anisum, a plant in the parsley family. It has a sweet and aniseed flavor. Used sparingly, it gives warmth and sweetness to curries. The seeds combine well with peanuts and the zest of citrus fruit. Roasted fennel seeds are chewed to freshen the breath after the meal. They have digestive properties. Buy Fennel Seed Powder (Foeniculum vulgare) 1 lb: C

Fenugreek (Kasuri Methi) - is short, upright plant (related to spinach) with oval leaves. The entire plant has a strong, sweet aroma. The mature leaves have the bitter taste. Ground fenugreek (seeds) has a warm, yellowish-brown color with a strong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used to add flavor to meat dishes. It is also considered as an aphrodisiac.

Garam Masala meaning hot spices - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin, peppercorns and cinnamon, bay leaves). It is far better to grind your own spices than to buy the mixture ready-ground. The blend of spices in the garam masala varies according to the dish to which it's added so a spice blend for a fish dish is different to the spice mix for lamb. Depending on the ingredients of your dish, you can enhance the garam masala by adding other spices like ginger and turmeric (which would suit chicken or fish). Cloves and fennel seeds might be added to a mix for dark meats like lamb or beef.

Garlic (Lassan) - closely related to the onion. It has a powerful pungent or hot flavor when raw, which mellows when it is cooked. It has very strong odor. Bulbs, whose segments are usually called "cloves" are the part of the plant most commonly eaten. Garlic is used as a condiment and as flavoring in gravies, sauces, soups, stews, pickles, salads, salad dressing and breads. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic powder is made from ground dehydrated cloves and is used widely as a substitute for fresh garlic. Garlic helps to purify the blood and lower blood pressure. It is considered as a cure for heart ailments. Ginger (Adrak)- the fresh root gingeris a knobly rhizome with a sweet aroma and hot, pungent taste. Inside, the ginger is hard and woody, yellow and fibrous. It is easiest to cook with, once peeled and grated. The length of the root indicates maturity, and the longer it is, the hotter and more fibrous it will be. Ginger makes a tasty paste, especially if mixed with garlic. Ginger can be used in sweet dishes, desserts, or in piquant dishes such as hot curries and stir fries. The ground (soondth) type is the same as that used in baking. Ginger is also commonly regarded as an aphrodisiac. More about Ginger

Buy ginger online: Kitchen Collection All Natural Ground Ginger

Mango powder (Amchur) - This sour powder is made from unripe mangoes. It has a tart taste. It has a sour, lemony taste, with a slightly sweet edge. The primary use of it is for Chutneys. It is used in soups, pastries, and in vegetarian dishes as a souring additive, as well as to samosas and relishes. It can be added to chickpeas, potatoes and eggplants. More, it is used as a dry seasoning for grilled dishes and sometimes appears in Bombay mix, the Indian version of potato chips or pretzels. Amchur is also an essential ingredient in making Chaat Masala. It gives any dish a tangy, sour flavor, and is the perfect substitute for lemon, tamarind or lime juice. If you are unable to find you can use a dash of lemon. Mint (Pudina) - Indian mint has a stronger flavor and more pungent aroma than Western varieties. This herb is often paired with lamb. Mint is sweet and strong with hints of a sharp lemony taste; mint is pleasantly pungent and refreshing at the same time. The warm sweet fragrance of mint is cooling to the palate, leaving a fresh aftertaste. Indian cooking and is widely used in chutneys, relishes, salads, sauces and teas. Mint is mostly added to biryanis (Moghul rice preparation), lassi - the North Indian refreshing drink. Mint is also perfect as a garnish for desserts, and goes well with fruits, iced tea, lemonade and yogurts as well as a variety of cocktails.

Mustard seeds (Rai) - in Indian cooking brown mustard seeds are more commonly used but black seeds contain a higher proportion of the volatile mustard oil and strongest flavor. The larger yellow variety, known as white mustard are much les pungent. Powdered mustard has no aroma when dry, but a hot flavor is released when it is mixed with water. The seeds can be put whole into very hot oil and popped. Raw food can be cooked in this flavored oil or it can be poured over some dishes just before serving. Mustard helps emulsify liquids use in salad dressing recipes to help blend oil and vinegar and add a spicy zip. Mustards seeds are a popular addition to dishes such as vegetable, beans, pastries and pickles. Nutmeg and mace (Jaiphal and Javitri) - is the seed of the evergreen tree. Mace is the fleshy lattice, covering of the nutmeg (hard nut), which is golden brown in color. Nutmeg has more robust flavor than mace, but thy are otherwise very similar. They have nutty, warm and slightly sweet flavor. Nutmeg is used to add sweet and savory flavor to dishes such as pies, custards, puddings, cakes, souffls, vegetables, egg dishes, lamb, and fish, and beverages. Like nutmeg, mace is a sweet and flavorful spice, which can be substituted for nutmeg or cinnamon to complement a variety of foods. Mace is also used in sauces for fish and pickle chutneys.

Onion Seeds (Kalonji) - are small, irregular shaped black seeds of the plant that grows in India - Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts. It is featured in many spice mixtures such as Bengali five-spice mixture panchphoron, which also includes fenugreek, mustard, cumin and fennel.

Oreango (Ajwain) - it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes.

Paprika powder- is ground from dried sweet peppers (family Capsicum Annum, relative of chili) the fruits of a tropical evergreen bush. It is milder than chili powder or cayenne. Paprika has bright red color and a mild, sweet flavor with a cardamom aroma. It is highly versatile spice. It is good with eggs, fish, chicken, crab and cheese. It can also be used as a garnish on baked potatoes, salads, rice dishes. Paprika is rich in vitamin C, and so helps colds and influenza. It is also said to treat digestive troubles, cramps, circulations problems, and shingles. Buy Kitchen Collection All Natural Paprika

Peppercorns (Kali Mirchi) - pepper's name comes form the Sanskrit Pippali nigrum, which means "black spice". Peppercorns have a pungent, woody aroma and hot, biting taste. Black pepper is more aromatic, white is stronger and hotter. Pepper is the only spice that us used to flavor food before, during and after cooking. Whole or grounded peppercorns can be added to most non-sweet dishes. You can buy peppercorns at Kitchen Collection All Natural Whole Black Pepper and ground black pepper Kitchen Collection All Natural Ground Black Pepper

Saffron (Zaffran) - this spice is made from orange colored dried stigmas of the especially cultivated crocus (75 stamens are needed to make 100 g (4 oz) of the spice.) It is the most expensive spice of all. It has a distinctively pungent, honey-like flavor and aroma. It is available as whole threads or powdered. When ground they form a russet powder. The filaments can be lightly roasted, crumbled in a little hot water and left to infuse to bring out their full strength. Saffron is used to color rice dishes, sweets, puddings, sauces and soups to bright yellow.

Tamarind (Amli) - is the sticky, dried, brown pod of the evergreen tree. It has a sour taste and very tart, citric flavor. The pulp must be soaked before usage. In India, tamarind is mostly combined with meat or legumes (lentils, chick peas or beans). It adds a distinctive cooling quality to curries, chutneys.

Turmeric (Haldi) - comes from the root of Curcuma longa, a leafy plant related to ginger. It has a bright yellow color and a pungent, warm, earthy aroma and taste. Although it becomes bitter if too much used. It is mildly antiseptic. Turmeric is an essential spice in Indian food, giving a rich, appetizing color. It is used in curries, fish dishes and with beans because of its digestive properties. Research show that turmeric inhibits blood clotting, reduces liver toxins, and helps the liver metabolize fats and so aids weight loss.

English Name
Asafoetida, Asafetida

Image

Hindi Name
Hing, Heeng

Basil

Tulsi

Bay Leaf

Tej Patta, Tejpatta, Tejpan, Tejpat

Betel Leaves, Piper

Paan

Big Mustard Seeds

Sarson

Black Cardamom

Badi Elaichi

Black Cumin Seeds, Caraway Seeds

Kala Jeera, Shah Jeera, Shajeer

Black Mustard Seeds

Rai

Black Pepper

Kali Mirch

Black Salt

Kala Namak

Brown Cardamom

Elaichi (Moti)

Brown Sugar, Jaggery

Gur

Canna Edulis

Sabja

Cardamom

Ilaichi, Elaichi

Carom Seeds, Thymol Seeds

Ajwain

Chilli Powder

Lal Mirch Powder

Cinnamon

Dalchini

Clove

Laung, Lavang

Coriander Powder

Dhania Powder

Coriander Seeds

Dhania Beej

Coriander, Cilantro

Dhaniya, Dhania

Cumin Seeds

Jeera

Curry Leaves

Kari Patta, Kadipatha

Dried Mango Powder

Amchoor, Amchur

Dried Pumpkin, Water Melon seeds

Magaz

Dry Fenugreek Leaves

Kasoori Methi

Dry Ginger

Saunth, Sounth

Fennel Seeds, Aniseed

Saunf, Sonf

Fenugreek

Methi

Fenugreek Seeds

Methi ke Dane

Garlic

Lasan, Lahsun

Ginger

Adrak, Sonth, Soonth

Green Cardammom

Elaichi, Choti Elaichi, Chhoti Ilaichi

Ground Spices

Garam Masala

Mace

Javitri, Javntry

Margosa

Neem

Mint (Spearmint)

Pudina, Podina

Mustard

Rai/Sarson

Myrtle

Henna

Nutmeg

Jaiphal

Onion Seeds, Nigella

Kalonji

Parsley

Ajmoda, Ajmud

Peppercorn

Kali Mirch, Gol Mirch

Pomegranate seeds

Anardana, Anardhana

Poppy Seed

Khus Khus, Khuskhus

Red Chilli

Lal Mirch

Rock Salt

Kala Namak

Safflower Seeds

Kardai, Kusumbha

Saffron

Kesar, Zafraan

Salt

Namak

Seasoning

Tadka

Sesame Seeds

Til

Silver Leaves

Varak

Sinapis

Kali rai

Small Cardamom (Green)

Hari Elaichi

Small Mustard Seeds

Raai, Raee

Star Anise

Dagad Phool

Sugar

Shakkar, Chini, Cheeni

Tamarind

Imli

Thyme Leaves

Ajwain ke phool

Turmeric

Haldi

Vinegar

Sirka

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Allspice (Kebab Cheeni) Almonds ( Badaam ) Aniseed ( Suwa or Shopa ) Asafoetida ( Hing )

B
Top Basil ( Tulsi ) Basmati Rice ( Basmati Chaaval ) Bay Leaf ( Tej Patta ) Black Cardamom ( Badi Elaichi ) Black Cumin Seed (Shahi Jeera ) Black Mustard Seeds ( Rai) Black Onion seeds ( Kalonji ) Black Peppercorn ( Kali Mirch ) Black Raisins ( Sultana ) Black Salt ( Kala Namak or Sanchal )

C
Top Carom Seeds (Ajwain) Cardamom ( Elaichi) Cashew nuts ( Kaju ) Channa Daal Cinnamon ( Dalchini ) Clarified butter ( Ghee )

Cloves ( Lavang ) Coconut milk ( Narial Ka Doodh ) Coconut Whole ( Narial ) Coriander Powder ( Dhania powder ) Coriander seeds ( Dhania ) Cumin seeds ( Jeera ) Curry Leaves ( Kaddipatta )

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Top Dates ( Khajur ) Desiccated Coconut ( Sukha Narial ) Dill seed and weed (Suwa)

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Top Edible sliver foil ( Varaq or Chaandi)

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Top Fennel seeds ( Saunf ) Fenugreek Leaves - dried ( Kasoor Methi ) Fenugreek leaves ( Methi Leaves ) Fenugreek seeds ( Methi seeds ) Flattened Rice Flakes ( Poha )

Top Garlic ( Lahsun ) Ginger ( Aadrak ) Golden raisins ( Kishmish ) Gram Flour ( Besan ) Green Peas ( Mutter ) Green Cardamom (Elaichi) Green Chilies ( Hari Mirch )

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Top Home made Cheese ( Paneer )

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J
Top Jaggery ( Gur )

K
Top Kesar ( Saffron )

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Top Lemons ( Nimbu ) Limes ( Nimbu )

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Top Mint ( Pudina ) Moong Daal Mustard Oil

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Top Nutmeg ( Jaiphal )

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Top Pistachio nuts ( Pista ) Plain Flour ( Maida ) Plain yogurt ( Dahi ) Pomegranate seeds ( Anardana ) Pomogranate ( Anar) Poppy seeds ( Khus Khus) Potatoes ( Aloo ) Pulses : Generic name ( Daal )

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Top Raw Mango powder ( Aamchur Powder) Red chilies powder ( Lal Mirchi powder) Red Lentils ( Masur daal ) Red chilies ( Lal Mirchi ) Red Kidney beans ( Rajmah ) Rice Flour Rose Water ( Gulab Pani )

S
Top Sabja or Tukmaria Saffron ( Kesar ) Salt ( Namak ) Semolina ( Rawa ) Sesame seeds (Til ) Spice Mixture ( Masala ) Spice Blend ( Garam Masala ) Spinach ( Palak ) Star Anise ( Chakra Phool )

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Top Tamarind ( Imli ) Tur Daal

Turmeric ( Haldi )

U
Top Udad Daal

V
Top Vinegar ( Sirka )

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Top Walnuts (Akhrot) Wheat Flour (Aata) Back to Spices A to Z

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Top Back to Spices A to Z

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Top Yellow Lentils ( Tur Dal) Back to Spices A to Z

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Top Back to Spices A to Z

HINDI NAME

A
Top Aadrak ( Ginger ) Aamchur Powder ( Raw Mango powder ) Aata ( Wheat Flour ) Ajwain ( Carom Seeds ) Akhrot ( Walnuts ) Aloo ( Potatoes ) Anar (Pomegranate) Anardana ( Pomegranate seeds )

B
Top Badaam ( Almonds ) Badi Elaichi ( Black Cardamom ) Basmati Chaaval ( Basmati Rice ) Besan ( Gram Flour )

C
Top Channa Daal Chaandi ( Edible Silver Foil ) Chakra Phool (Star Anise) Chawal Ka Aata ( Rice Flour )

D
Top Daal ( Generic term for all pulses ) Dahi ( Plain yogurt ) Dalchini ( Cinnamon ) Dhania ( Coriander seeds ) Dhania powder ( Coriander Powder ) Dill seed and weed (Suwa)

E
Top Elaichi ( Cardamom )

F
Top

G
Top Garam Masala ( Spice Mixture ) Ghee ( Clarified butter ) Gulab Pani ( Rose Water ) Gur ( Jaggery )

H
Top Haldi ( Turmeric ) Hari Mirch ( Green Chilies)

Hing ( Asafoetida )

I
Top Imli ( Tamarind )

J
Top Jaiphal ( Nutmeg ) Jeera ( Cumin seeds )

K
Top Kadipatta ( Curry Leaves ) Kaju ( Cashew nuts ) Kala Namak or Sanchal ( Black Salt ) Kali Mirch ( Black Peppercorn ) Kalonji ( Back Onion seeds ) Kastoori Methi (Fenugreek Leaves dried ) Kebab Cheeni ( Allspice ) Kesar ( Saffron ) Khajur ( Dates ) Khus Khus ( Poppy seeds ) Kishmish ( Golden raisins )

L
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Lahsun ( Garlic ) Lal Mirchi ( Red chilies ) Lal Mirchi powder ( Red chili powder) Lavang ( Cloves )

M
Top Maida ( Plain Flour ) Masala ( Spice Mixture ) Masur daal ( Red Lentils ) Methi leaves ( Fenugreek leaves ) Methi seeds ( Fenugreek seeds ) Moong Daal Mustard Oil Mutter ( Green Peas )

N
Top Namak ( Salt ) Narial ( Coconut Whole ) Narial ka doodh ( Coconut milk ) Nimbu ( Lemons) Nimbu ( Limes )

O
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P
Top Palak ( Spinach ) Paneer ( Home made Cheese ) Pista ( Pistachio nuts ) Poha ( Flattened Rice Flakes ) Pomegranate ( Anar) Pudina ( Mint )

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Top

R
Top Rai ( Black Mustard Seeds ) Rajmah ( Red Kidney beans ) Rawa ( Semolina )

S
Top Sabja or Tukmaria Sanchal ( Fennel seeds) Saunf ( Fennel seeds) Shahi Jeera ( Black Cumin Seeds ) Sirka (Vinegar ) Sukha Narial ( Desiccated Coconut )

Sultana ( Black raisins ) Suwa or Shopa ( Aniseed )

T
Top Tej Patta ( Bay Leaf ) Til ( Sesame seeds ) Tulsi ( Basil ) Tur Daal (Yellow Lentil)

U
Top Udad Daal

V
Top Varaq (Chaandi ) Edible sliver foil

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Top of Form

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Spices and Herbs (Masala)

English Name Alkanet Root Alum Anise Seed Arrowroot Asafoetida Basil Holy Bay Leaf Indian Black Cumin Black Mustard Seeds Black Mustard seeds Cracked Black Peppercorn Hindi Name Ratan Jot Fitkari, Phitkari Choti Saunf, Suwa, Shopa Paniphal, Tikora Hing Tulsi Tej Patta Shahi Jeera, Himali Jeera, Kala Jeera Rai Rai Kuria Kali Mirch

Black Rock salt Cardamom Black Cardamom Green Carom Seed Cassia Cayenne Pepper Celery seeds Cilantro Citric Acid Cinnamon Cloves Coriander seeds Cumin seeds Curry Leaf Dill Fennel

Sanchal, Kala Namak Bari Elaichi Choti Elaichi Ajwain Jangli Dalchini Lal Mirch Ajmud Hara Dhania Patta Nimboo Phool, Saji na Phool Dalchini Laung, Lavang Dhania Jeera Meetha Neem Patta, Kari Patta Soa Moti Saunf, Saunf

Fenugreek Leaves dried Kasoori Methi Fenugreek seeds Garcinia indica Garlic Fresh Ginger Fresh rhizome Ginger Dried rhizome Gold leaf edible Gum Katira Sap Green Chili Honey Illaichi Methi Daane Kokum Lassun Adrak Saunth Sona Varak Gond Katira Hari Mirch, I use Serrano Shahad Chhoti elaichi

Licorice Lime Pickling Long Pepper Lotus seed pops Jaggery Mace Mango powder Mustard Seeds

Mulathi, Jethi-madh Paan-Choona Pippali Makhna Gur, Raw sugar cake Sources: Sugar cane, Palm Javitri Amchoor, Amchur .... Dried Tart Green Mango Powder Sarson, Rai

Mustard Seeds cracked Rai Kuria Mustard Oil Nigella Nutmeg Onion Paprika (Kashmiri Paprika) Peppermint fresh Pomegranate seeds Poppy Seeds Red Chili Rose Rose water Sage Saffron Salt Salt Sea Salt Sanchal Black Scallion Sarson Tel Kalonji Jaifal Piyaz Degi Mirch Podina Anar-daana Khuskhus Lal Mirch Gulab Gulab jal Kamarkas Kesar, Zaafraan Namak Saindha Namak Kala Namak Hara Piyaz

Screwpine essence Sesame Shallot Silver edible leaf Star Anis Sugar Sumac Tamarind Turmeric Turmeric - Fresh rhizome Thyme Vinegar White Pepper Yeast Live sour dough Yeast Essence (generic) Rose Essence Screwpine Essence Vetiver Essence Top Of Page

Kewra Til Gandana Chandi Varak Chakraphool Chini Sumaq Imli Haldi Kachi Haldi Ajwain ke phool for substitution purposes only Sirka Safed Mirch Khameer Samunder Jhag, Cuttle Stone soft rock, Toddy Khusboo, Attar, Ruh, Ittar Gulab-Jal Kewra Khas

Dried Fruits and Nuts (Mewa)

English Name Dried Fruits Apricot dried Dates Dates Dry skin Fig Hindi Name Khumani Khajoor Chhohara Anjeer

Gooseberry Indian (Emblica) Prunes Raisins

Amla Manukka Kishmish

Raisins seedless yellow Sultana Nuts and Seeds Almonds Cantaloupe seed Cashews Coconut Flaxseeds Gorgon Nut Puffed Kernel Peanuts Pine Nuts Pistachio Nuts Pistachio Soft Pumpkin seeds Safflower Sesame Seed Sunflower Watermelon seed Walnuts Top Of Page

Badaam Kharbooza ke beej Kajoo Naarial Khopra Alsi Makhana Mungphali Chilgoza Pista Chironghi Kaddu Beej Kusam Kusumbo Til Sooraj-mukhi Tarbooj ke beej Akhroat/ Akhrot

Fruits (Phal)
Apple Apricot Seb Zard-aloo

Avocado Banana Cantaloupe Cranberry Fig Gooseberry Cape Grapes Grapefruit Guavas Jackfruit Java Plum Lime Loquat Lychee Mango Mulberry Natal Plum Olives Orange Orange - Navel Papaya Peach Pear Pineapple Plum Pomegranate

Makhanphal Kela Kharbooja Karonda. In realty, Karonda is 'Natal Plum' Anjir Rasbhari Angoor Chakutra Amrood Kathal Jamoon Nimboo, Lemon does not exist but same as Nimboo Lokat Leechee Aam Shehtoot Karonda Zetoon Santra Mosambi Papeeta Aadoo Nashpati Anna-naas Aloo-bukhaara Anar

Sapodilla Plum, Sapota Chickoo Star fruit Kamrakh

Sugar cane Sweet Lime Watermelon Top Of Page

Ganna Musambi Tarbooj

Grains Lentils Flours

Barley Buckwheat Cracked Wheat Cream of Wheat Farina Flour Flour - Bread Flour - Chickpea Flour - Pastry, All purpose Maize Millet - Barnyard Millet - Finger Millet - Foxtail Jaun Kuttu Dalia Sooji Sooji Atta Atta. Durum wheat whole-meal whole-grain flour Besan Maida. Super refined soft wheat flour Makki Jhungori Ragi Kheri

Millet - Great, Sorghum Jowar Millet - Little Millet - Pearl, Spiked Oats Rice Rice flattened flakes Rice puffed Semolina Kodo Bajara Vilaiti Jaun Chawal Chewara, Poha Murmura Sooji, Rava

Sorghum Tapioca (Cassava) Vermicelli Wheat Wheat flour Legume Beans Alubia Black Matpe (Black beans) Chickpea Fava Field pea split Garbanzo Beans Mung Beans Red Kidney Bean Lentil Pigeon peas Soya bean Whole beans Split beans Split skinless black chickpeas Decorticated Skinless beans Top Of Page

Jowar Saboo-daana Seviyan Gehoon Gehoon Atta

Safed Rajma Urad Chana, Desi Chana, Kabuli Chana Vaal, Sem Matar Dal Kabuli Chana Moong Rajma Masoor Arhar, Toor Bhatma Sabut Dal Chana Dal Dhuli

Meats Fowls Fish Oragns

Meats Beef Gai ka Gosht

Cow Goat Meat generic Pork Rabbit Venison Fowl Chicken Squab Duck Egg Goose Guinea fowl Partridge Pigeon Quail grey Parts Organs Bone Brains Feet (Trotters) Head Heart Intestines Kidney Leg Liver Lung

Gai Bakra ka Gosht Gosht Sooer ka Gosht Khargosh Hiran ka Gosht

Murghi Chooza Battakh Anda Bada-Battakh Bada-Teetar Teeter Kabutar Battar

Haddi Bheja, Magaz Paya Sir, Matha Dil Vajri Gurda Raan Kaleja Phaypara

Marrow Minced ?ground Meat Stomach Stomach Skin Spleen Testicles Tongue Udder Fish Seafood Bombay Duck Butter Fish Indian Carp varieties Cat Fish Clams Cod Rock Crabs Fish generic Herring King Fish Lady Fish Mackerel Mullet Mussels Oyster Pearl Spot Perch Climbing Pomfret

Guda Keema Ojhari, But Bhuri Tilli Kapura Zabaan, Jeeb Khiri

Bombil,Bumallo. Pabda, Puptai Rohu, Rui Sa-ngtam Tisario Gobro Keka-daa, Kurlya Machli Bhing Surmai, Visonu Kane, Nogli Bangda Boi, Parshey, Andawari, Shevto Teesari Kalva Karimeen Koi Machli Pa-mple-t

Pomfret,silver Prawn Red Snapper Roe Salmon Indian Sardines Sawfish Shark Shad Indian Silver belley Snake head Sole Sorrel Red Squid Tuna Turbot - Indian Turtle White bait Top Of Page

Chandava Jhinga, Chingri, Chemen, Sungat Rane Machli Anda Raavas Pedvey Kandere Moree, Zori Llish Hilsa Surgutta Murrai Repti, Morrul Chukka Sag Ma-nkyo, Samudra-pheni (or feni) Chura Kuppa machli Kachhua Katai

Vegetables (Subzi)
Aloe Vera Beans-Cluster fresh Beans-French fresh Aubergine, Brinjal, Eggplant Beet root Gawar Patha Guar ki phali Pharas Beans Baingan. Native of India over 20 varieties Chukandar

Bell Pepper, Capsicum Simla Mirch

Celery Cabbage Carrot Cauliflower Cilantro Colocasia, Taro, Eddo Corn Kernel Corn on the cob Cowpea Cucumber Cucumber English Skinny Gourd - Ash Gourd - Bitter Gourd - Bottle Gourd - Ridged Gourd - Snake Jackfruit Kohl Rabi Lotus stem Mushrooms Mustard Greens Natal Plum Okra Onion Peas Green Peppermint Leaves

Ajmud Bandh-Gobi, Patta-Gobi Gaajar Phool-Gobi, Gobi Hara Dhania Arbi, Arvi Makki Bhutta Lobhia Kheera Kakri Petha Karela Ghiya. Lauki Torai Chichinda Kathal Ganth Gobhi Bhein, Kamal Kakri Khumbi Sarson Patta Karonda Bhindi Piyaaz Mattar Hara Podina

Fresh Potato Pumpkin (British, Australian) Radish Red Sorrel Scallion Spinach Sweet Potato Tomato Turnip Aloo Kaddu. American butternut or winter squash Mooli Chukka Leaves Hari Piyaz Paalak Shakar-kandi Tamatar Shalgam

Water Chestnuts Indian Singhaara Top Of Page

Taste Expressions
Aroma Bad Burnt Bland Cold Fresh Good Gravy Hot Mash Raw Reeks Ripe Khush-boo, Sugandh Kharaab

Jalaa Feeka Thunda Taaza Bhariya ... "Achha is just okay"

Tari, Rasa, Salan, Shorba

Garam
Bharta

Kuchaa Bad-boo Pukka

Rotten Salty Savory Sharp Sour Stale Sweet Tasty Top Of Page

Galaa Namkeen Chat-pata Teekha Khatta

Baasi

Meetha Swaad

Kitchenware
Hindi Name Angithi English/Explanation Portable Cooking stove converted Galvanized Bucket, Uses charcoal

Atta Chhalni
Bartan Bawarchi-Khana

Flour sifter
Cookware, Cooking utensils, Tableware Kitchen

Belan
Bhatti Bhigona Bonti

Rolling pin
Large cooking stove made of bricks and clay. To prepare foods in bulk Cooking pot with a lid Curved blade mounted on wooden platform.

Chakla
Chakki Chakku Chalini Chamcha Chamchi Chhuri

Stone rolling board

Hand operated stone mill to grind grains to make flour Knife Sieve Large Spoon (Approximately Tablespoon) Small Spoon (Approximately half teaspoon) Double edge double curve blade knife

Chimta Chulha
Degchi Donga Gandasa Ghara Handi Hamam Dasta Imrit Baan Kaddu Kas

Tongs U-shaped traditional stove

Brass or Copper cooking pot, narrow neck, round bottom Large mixing or serving bowl Cleaver Large earthen pot to store food or water Earthen cooking pot, narrow neck, round bottom, widemouth Mortar & Pestle. Pickling Crock made of Porcelain Grater

Kalchhi
Kanta

Spoon Ladle
Fork

Karahi
Katori

Traditional Indian Wok.

Small curry bowl

Palta
Pirich Piyali Piyalu Rasoi-Ghar Sancha Seekh

Turner
Saucer (Plate under cup) Small tea cup Large tea cup Kitchen Mould Skewer

Sil Batta
Surahi

Flat black stone and a Triangular Stone to crush spices with

Long neck earthen pot used to store water

Tandoor
Tarazoo Tashtari

Drum shaped clay oven

Weigh Scale Plate, a small version of Thali

Tawa

Iron griddle to make bread

Thal Thali Tokani

A large round platter used to display bulk foods, a large version of Thali Round platter to serve complete meal or conduct Puja Brass Water pitcher, form factor same as Degchi but much larger

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Common Dairy Products

Chach, Mattha Chenna Dahi Doodh Ghee Khoya Kheer Lassi Makhan Malai Paneer Raita
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Churned homemade Yogurt with butter removed Cheese similar to small curd cheese Homemade Yogurt Milk Rendered butter Reduced whole milk Rice Pudding Churned homemade Yogurt Butter Cream Cheese similar to farmer's pot cheese Cold Yogurt Soup

Common Breads
Baati Bread looking like bun cooked over ambers in Rajasthan

Bhature
Chapati

Deep fried Maida flat bread

Basic whole wheat un-leavened flat bread, aka Roti

Kulcha Naan Paratha

Baked Maida flat bread Leavened flat bread baked in clay oven. Griddle Fried flat bread

Phulka

Light weight version of Basic whole wheat bread (Roti)

Poori Poori Loach

Roomali

Deep fried flat puffed bread Deep fried Maida flat puffed bread
Very Very thin bread

Roti Roti Missy Roti Makki Top Of Page

Basic whole wheat un-leavened flat bread, aka Chapati Multi grain basic flat bread Corn (Maze) basic flat bread

General Terms
Beverages Chai Daroo Kanji Paani Sharab Shikanjami Thandaii Toddy Desserts Burfee Chikki Firni Gajak Halva-Carrot Halva-Sooji Kheer Diamond shaped cake from reduced milk or Garbanzo flour. Form of brittle, commonly made with peanuts or cashews Rice flour pudding Form of Fudge, commonly made with sesame seeds Carrot cake Cream of wheat cake Rice Pudding Hot tea Country Liquor Fermented Carrot beverage Water Alcohol Limeade Sweet Beverage made with combination of seeds and nuts Natural sap wine collected from Palm trees.

Rasgulla Miscellaneous Achaar Bhagar, Tarka Bharta Bharwa Bhajji Bhujia Bhurji Bhuna Dal Dhansak Do Piyaz Dosa Idli Guda Kebab Kofta Korma (Qorma) Khameer Khasta Kheer Khichree Makhni Non-vegetarian Pakora Papadom

Cheese balls in syrup

Pickle Tempering Dal Mashed food Stuffed Batter laced minced food Pattie Damp Dry Curry Damp Dry Curry Pan fried or Pan roasted Legume soup Parsi curry with legumes Damp curry containing half or more onions South Indian Rice/Bean crepe South Indian Rice/Bean dumpling Pulp Whole food roasted Meatball shaped minced food dish Mild aromatic curry made with yogurt and nuts Yeast Flaky or crumbly Rice Pudding Rice and Beans cooked together Buttery Curry Maasahari Deep fried fritter Papad Thin wafer cracker

Pasanda Phitkari Pickle Pilaf, Pulao Rind or Peel Rogan Josh Samosa Sugar Syrup Tari Tikka Tikki Vegetarian Vindaloo Top Of Page Colors Black Blue Brown Crimson Deeper shade Green Grey Indigo Lighter shade Maroon Orange Pink

Mild aromatic vegetable or meat curry made with yogurt Alum Achar Pulao Rice cooked with Vegetables Meat spices Chilka Bright red color meat curry from Kashmir Conical shaped deep fried stuffed pastry Chaasni Broth like curry Whole- muscle or chunk food roasted or baked Minced food Patty Shakahari A spicy hot Portuguese style (Goa) curry

Kaala Neela Saanvla, Khaki Lohit (Bloody), Gehra Lal Rung Gehra Rung Hara Bhoora Rung Gehra Neela Rung Halka Rung Anaabi Rung Naarangi Gulabi

Purple Red Saffron Violet Yellow White

Jamni Lal Kesari Baingani Rung Peela Safed

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