India Study Solutions - Names of Indian Spices, Condiments, Nuts and Dried Fruits | Indian cooking

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Names of Indian Spices, Condiments, Nuts and Dried Fruits

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The Indian Spices have a long history. Even many hundreds of years ago during 15th century also India was well-known for its spices. India was known as the ‘Land of Spices’. Indian spices like - pepper, cloves, cardamom & cinnamon were in great demand in European market. During 15th and 16th centuries many European Companies from different countries like - Portugal, France, Holland and Britain (British East India Company) came to India to gain control over its spices so that they could trade these commodities at a huge profit in the European markets at that time. One of the most varied cuisines in the world is Indian Cuisine, spread across few thousands of kilometers in length and breadth of this country is innumerable cultures, with their varied dishes. Even though the spices are common the foods taste differently. Indian cooking tries to incorporate sweet, salt, sour, bitter, astringent and spices into all meals yet, the balance of flavors and different tastes are maintained by a permutation combination of these spices. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their own nutritional and potent medicinal values. For example, Clove is the best example for its medicated values for digestion and also this one knows as relief from toothaches. And ginger is also used for cough and cold. And as well there are some other medicines like Fenugreek leave are used in treatment of indigestion. So, most of the Indian recipes are not only having a delicious taste, but also they are having medical values.

For cooking Indian foods it will be helpful if you know about names of Indian spices, condiments, vegetables, cereals, lentils, fruits etc.

Names of Indian Spices, Condiments, Nuts and Dried Fruits in Hindi, Bengali, Tamil and Kannada languages -

English	Hindi	Tamil	Bengali	Kannada
Aniseed / Fennel	Saunf	Sombu	Mouri
Almond	Baadaam		Baadaam
Arrowroot	Ararot		Araroot
Asafoetida	Hing	Perungayam	Hing	Ingu
Alum	Fitkari		Fatkiri
Baking Powder	Khane ka soda		Khabaar soda
Bay leaf	Tej patta	Birinji ilai	Tej pataa
Black pepper / Pepper corn	Kali mirch	Milagu	Kaalo morich	Menasu
Betel nut	Soopaari		Supari
Coriander leaves	Dhania patta	Dhaniya	Dhone pataa	Kothambari
Cashew nuts	Kaju	Mundhiri paruppu	Kaju badaam	Godambi
Cinnamon	Dalchini	Pattai	Darchini	Lavanga pattai
Cloves	Laung	Lavangam	Labongo	Lavanga
Coconut	Nariel / Garhi		Naarkel
Cardamom	Elaichi	Yelakkai	Elaach	Ellakki
Caraway	Ajwain		Sha-jira
Catechu	Kattha / Khair		Khayer
Camphor	Kapur		Kappur / Karpur
Chirata	Chiraytaa		Chirataa
Cumin seed	Jeera	Sombu	Jeera	Jeeraki
Coriander seed	Dhania	Dhaniya	Dhone	Kothambari
Dates	Khajoor		Khenjur
Fenugreek seeds	Methi	Vendhayam	Methi	Menthiyam
Ginger	Adrak	Inji	Aada	Shunti
Garlic	Lahsun / Lasun	Poondu	Rasoon	Bellulli
Gall-nut	Majoophal
Green chili	Hari mirch		Kaanchaa lanka
Jaggery	Gur	Vellam	Gur	Bella
Linseed	Alsi / Atsi		Tisi
Mustard seeds	Rai / Sarson	Kadugu	Shorshe	Sasuve
Mint leaves	Podina	Pudhina	Pudina paataa	Pothina
Mango powder	Aamchur		Aamchur
Musk	Kastoori		Kastoori
Mace	Javitri		Javitri / Jaitri
Niger	Raam til / Tilee
Nutmeg	Jaiphal		Jaiphal / Jaifal
Nitre / Niter	Kalmi shora		Sora
Nigella	Kalaunji
Poppy seed	Khus-khus	Gasagasa	Khus-khus
Peanut	Moongphali / Singdana	Verkadalai	Chine baadaam	Veru senagapappu
Parsley	Ajmooda ka patta / Khurasani		Jowan
Raisins	Kishmish / Munacca	Kaintha thratchai	Kishmish	Ona drakshi
Red chili	Lal mirch	Kaindha milagai	Shukno lankaa
Saffron	Kesar	Kungumapoo	Jafraan
Sesame seed	Til		Til
Sugar candy	Mishri		Michhri
Salt	Namak		Labon / Noon
Tymol seed	Ajwain ka sot		Jowaan
Turmeric	Haldi	Manjal	Holud	Harsina pudi
Tamarind	Imli		Tentul
Vinegar	Sirka		Sirka
Vitriol	Kasis		Tunte / Phatkiri
Yeast	Khameer		Khaamir

Keywords: Indian spices, Condiments, Names of Indian spices, Indian cooking