Indian Spices
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Indian Spices
India is one of the largest producer of all types of spices which are more than 100 in number.However only few are used in day to day use.Every Indian home has a container for spices known as Masaldan.It has seven bowls 6 arranged in a circle and one in the center.The spice is masala in Hindi hence container is masaldan. The container usually has following spices which are most frequently used:
- Cumin seeds aka Zeera
- Turmeric powder aka Haldi
- Coriander seed powder aka Dhaniya
- Mustard aka Rai
- Red Chili powder aka Lal Mirch
- Raw mango dried and powdered aka amchoor
Common salt is kept separately.All these spices are used in day to day cooking.The basic recipe remains the same.All vegetables cut and washed are cooked almost in same manner.Put some oil in a pan and when Luke warm add cumin seed.It makes some crackling sound than put vegetables add salt,coriander seed powder,red chilli powder.Add some water and cover it.If you are using tomato there is no use of putting dried raw mango powder.After some time vegetable is ready.
List of Indian spices
- Aamchur/Amchoor powder, sour (Mango powder)
- Achar (pickle)
- Ajmud (Celery or Radhuni seed)
- Ajmoda (Parsley)
- Ajwain (Carom seed)
- Amla (Indian gooseberry)
- Anardana (Pomegranate seed)
- Bazil (spicepowder
- Badam (Almond)
- Choti Elaichi (Green cardamom)
- Chakra Phool (Star anise)
- Chironji (charoli) or (Buchanania Latifolia), a type of nut used in making deserts.
- Camiki (mango extract)
- Dalchini (cinnamon)
- Dhania (Coriander seed)
- Dhania powder (Coriander powder)
- Elaichi (Cardamom)
- Garam Masala (Spice mixture)
- Gulab Jal (Rosewater)
- Gur (unrefined sugar from the sap of the sugarcane or date palm)
- Haldi/haldi (Turmeric)
- Hara dhaniya (Coriander)
- Harad/hime (myrobalan chabulic)
- Hari Mirch (Green chili)
- Harre
- Hara miri miri (Coriander powder)
- Hing (Asafoetida)
- Imli (Tamarind)
- Jaggery (unrefined sugar from sugarcane
- Jaiphal (Nutmeg)
- Javitri (Mace)
- Jeera (Cumin) seed
- Jeera Goli
- Jethimadh licorice powder
- Kachra (Capers)
- Kadipatta Curry Tree or Sweet Neem leaf
- Kaju Cashewnut
- Kala Namak or Sanchal Black salt
- Kali Mirch (Black peppercorn)
- Kalonji Nigella seed
- Kasoori Methi (Dried fenugreek leaf)
- Katira Gum (Gond Katira) or Tragacanth Gum.
- Kebab Cheeni Allspice
- Kesar Saffron
- Kesar miri miri Saffron pulp
- Khajur Dates
- Kokum Garcinia indica
- Khus Khus Poppy seed
- Kudampuli Garcinia gummi-gutta - Used in fish preparations of Kerala.
- Lahsun (Garlic)
- Lal Mirchi ( Red chili)
- Lal Mirchi powder (Red chili powder)
- Lavang (Cloves)
- Marathi Moggu
- Methi leaves (Fenugreek leaf)
- Methi seeds (Fenugreek seed)
- Sarson Tel Mustard oil
- Naaga Keshar
- Namak (Salt)
- Nimbu (Lemon)
- Nimbu (Lime)
- Pudina (Mint)
- Pyaz or Kanda (Onion)
- Kali Mirchi (Black Pepper)
- Panch Phoron
- Phathar ke phool (Black Stone Flower)
- Pilli Mirchi (Yellow Pepper)
- Safed Mirchi (White Pepper)
- Rai (Black mustard seed)
- Rai Kuria (cracked mustard seeds)
- Ratin jot (Alkanet root)
- Saji (na) phool (Citric acid)
- Sarson (mustard seed)
- Saunf/Sanchal (Fennel seed)
- Shahi Jeera (Black cumin seed)
- Sirka (Vinegar)
- Soa sag (Dill)
- Sonth (Dried ginger powder)
- Suwa or Shopa (Aniseed)
- Taj (Cinnamon)
- Tartri (Citric acid)
- Tej Patta (Malabathrum)
- Thippali (Kabab-chini, Java peppercorn)
- Til (Sesame seed)
- Tulsi (Holy Basil)
- Urad dal (Split Matpe or Beluga Beans))
- Vanilla
- Zaafraan (Saffron)
- Menthulu (Fenugreek Seeds)
- shitu (lima seed skin)
- osmanli (onion peelings)
- pudina (mint)
- Deggi Mirch, Red Chilly powder (non spicy)
Spices Board of India promotes export,quality control and R&D on Indian spices.
Some more names that you may need to know while cooking Indian food.
- Ajwain(Carom seeds)
- Aloo(Potato)
- Anaar(Pomegranate)
- Anaardana(Pomegranate seeds)
- Arbi(Colocasia / Colcasia)
- Atta (Whole wheat flour)
- Badaam (Almonds)
- Besan (Gram flour)
- Bhutta (Corn cobs)
- Channa (Bengal gram)
- Channe ki dal (Split Bengal gram)
- Chillah (Pancake)
- Dahi (Yoghurt)
- Gobi (Cauliflower)
- Kali mirch saboot (Pepper corns)
- Kaloji (Onion seeds)
- Karela (Bitter gourd)
- Kheera (Cucumber)
- Khoya (Dried Whole milk)
- Kishmish (Raisins)
- Magaz (Kernels of seeds of
cucumber, melon, water melon and pumpkin mixed together)
- Maida (Plain flour)
- Malai (Milk cream)
- Masoor ki dal (Lentil)
- Matar (Peas)
- Methi saag (Fenugreek leaves)
- Mooli (Radish)
- Moong ki dal (Split green gram)
- Moti illaichi (Brown cardamom)
- Nariyal (Coconut)
- Nariyal ka burada (Dessicated coconut)
- Palak (Spinach)
- Paneer (Cottage cheese)
- Paratha (Indian bread)
- Pista (Pistachio)
- Raita (Yoghurt mixed with spices )
vegetables or fruit
- Rajmah (Kidney beans)
- Sabzi (Vegetable)
- Seviyan (Vermicelli)
- Sirka (Vinegar)
- Suji (Semolina)
- Urad dal (Split black beans)
- Urad saboot (Whole black beans)
- Vanaspati (Solid vegetable fat)
References
--Vipingoyal 21:44, 15 March 2009 (UTC)
