List of spices - Indian & other Spices

The spices include

barks such as cinnamon,

leaves such as bay leaf, curry leaf,

flowers such as star anise,

seeds such as coriander etc.

If we have missed mentioning any spices, please let us know using this contact form.

Ajwain - Ajave - Carom seeds

Ajwain, known as ova, owa, ovam, om kaalu etc. in Indian languages.

Asafoetida - Asafetida - In Indian languages known as Hing, Hingu, ingu, perungayam. Read more about Asafoetida - Asafetida.

Cumin seeds - In Indian languages known as Jira, Zira, Jire, Jeerige

Black Peppercorn Seeds - In Indian languages known as Sabut kali mirch, kali miri, kale mire, kari mensu, kalu menasu

Coriander seeds - In Indian languages known as Saboot Dhania, Dhane, Kothambari beeja

Fenugreek/ Foenugreek Seeds - In Indian languages known as Methidana, Methi, Menthe kalu, menthya

Allspice - Kebab cheeni

Anise Seeds, Aniseed, Sweet Cumin - In Indian languages known as Saunf, sompu, Badishep, shepa

Bay leaf - bay leaves - In Indian languages known as Tej patta, Tamal patri, Pulav yele, masala yele, patre

Black Cardamom - In Indian languages known as Badi Elaichi, moti elaichi, Masala Veldoda, veldode, Dodda Yelakki

Caraway Seeds, Black Cumin - In Indian languages known as Kala jeera, shah jeera, shahjeere

Cardamom - In Indian languages known as elaichi seeds, choti Elaichi, Veldoda, veldode, velchi, Yelakki, yalakki

Celery seeds - In Indian languages known as Ajmod,Shalari, Ajmud, Randhuni, Ajmoda

Cinnamon - In Indian languages known as Dalchini, chakke

Cloves - In Indian languages known as Lavang, Laung, Lavanga

Cumin,sweet cumin -

Dill Seed - In Indian languages known as Savaa / Soa, Shepu, sabasige, sabbasige

Fennel - Large Cumin, Sweet Fennel - In Indian languages known as saunf, sompu, shepa, badishope, Dodda jeerige

Dry ginger  - In Indian languages known as saunth, sunth, ona sunti

Licorice  Root, Sweetroot, Liquorice - In Indian languages known as Jeshthamadh

Mace - In Indian languages known as javitri, jaypatri, javitri

Mustard Seed - In Indian languages known as rai,sarso, Rai, mohari, Mohori, Sasive kalu

Nutmeg - In Indian languages known as jaiphal, jajikayi

Dry guntur red chili is hot in taste but does not give dark red color to the dish.

Dry byadgi chili has wrinkled skin .

It is not very hot in taste but gives good red color to the dish.

Red Chili powder - In Indian languages known as Lal Mirch powder, Lal mirchi pud, lal tikhat, , Kempu Menasinkai pudi, kempu mensupudi

Onion seeds, nigella, black caraway seeds - In Indian languages known as

karle - कारळे - khursani

White peppercorn - In Indian languages known as Safed mirch

Poppy Seeds - In Indian languages known as ghasghase, khaskhas, khuskhus

Saffron strands - In Indian languages known as kesar, jaffaran, zaffaran, kesari

Star Anise - In Indian languages known as Badal Phool / Ananasphal / chakra phool, Hoovu, chakra maggi

Fresh Tamarind and dried tamarind - In Indian languages known as Imli, Chinch, Hunse hannu , puli

Green Chili Pepper - In Indian languages known as Hari Mirch, Hirvi mirchi, Hasi Menasinkai, hasi mensu

Chile Pepper - red - In Indian languages known as Lal Mirch, Lal mirchi, Kempu Menasinkai, hasi kempu mensu

Fresh coriander, Cilantro, Chinese /Japanese Parsley - In Indian languages known as Hara Dhania, Hirvi Kothimbir, Kothambari soppu

Curry leaves - In Indian languages known as Kadhi patta, kadi patta, Kadhilimb, Karibevu soppu

Garlic - In Indian languages known as Lasan,Lahasan, Lasun, Bellulli

Ginger - fresh - In Indian languages known as Adrak, Ale, Alla, Hasi sunti

Turmeric root - In Indian languages known as Haldi, Oli Halad, Arishina beru

Turmeric powder - In Indian languages known as Haldi, Halad pavdar, Arishina pudi

Appam - Gundponglu - paddu

Paddu is made with idli or dosa batter and is cooked in a special pan with depressions.