Spices are the backbone of Indian cuisine. Indian food relies on the addition of a few spices or many spices. These are added sparingly to the food while cooking. Below you will find a list or glossary of spices with their English names and in some more Indian languages.
Not only the spices, add a ton of flavor to the dish, but some of the spices like cumin, carom seeds, fennel seeds help in digestion. For this reason, they are added to many recipes to aid digestion.
A few spices like green chillies or red chili powder add some pungency and heat to the dish. Depending on the recipe, the spices are added whole or in their powdered/ground form to the food.
There are many spice blends made by grinding whole spices in the Indian cuisine. Many families make their own spice blends like the essential garam masala, coriander powder, cumin powder, sambar powder, rasam powder etc.
Although you can buy the spice mixes from outside but homemade is always better. As they are free from fillers, additives and preservatives. Homemade spice blends have more intense flavors and a great fragrance.
Spices can be stored easily in a cool dry place in an air tight jars or containers. Sometimes a few spices can have mold or fungal growth on them depending upon the climate conditions. In this case you have to discard these spices.
You can also store spices for a longer time in the refrigerator in an air-tight container. Lastly, when buying spices it is better to buy organic spices and check the expiry date on the package. Make sure to finish the spices within their shelf period.
Get the names of spices, in English, Hindi and some more Indian regional languages in the table below. I hope these translations of the names of the spices in various Indian languages is useful to you.
I am also thankful to all the readers who have shared the name of spices in these regional languages through emails and the comments below. It is because of their contribution we have been able to expand this list and make it bigger.
Note that if you are using mobile phone or tablet then scroll the below table from left to right to see all the names.
List of Spices Names
| English | Hindi | Tamil | Kannada | Marathi | Konkani | Gujarati |
| Aniseeds, fennel seeds | Saunf | Sombu | Badishep | Variyali | ||
| Asafoetida | Hing | Perumkayam, perungaya | Hingu | Hing | Hingu | Hing |
| Basil seeds, sweet basil | Sabja seeds, subja, falooda seeds, tukmaria | Sabja | Tukmariya | |||
| Indian Bay Leaf | Tej Patta | Brinji elai | Tamalpatra, Tej Paan | Tamal patra | ||
| Big mustard seeds | Sarson | Sarsav | ||||
| Black cardamom | Badi elaichi | Periya elakkai | Mothi Ilaichi | Elcho | ||
| Black cumin seeds | Kala jeera | Karung seeragam | Kale Jeere | |||
| Black mustard seeds | Rai | Kadughu | Mohri | Rai | ||
| Black pepper | Kali mirch | Milagu | Menasinkalu | Kalimiri | Mari | |
| Black salt | Kala namak | Kale Meeth | Sanchal | |||
| Caraway seeds | Shahijeera | Perum seeragam | Shahajire | Shahjeera | ||
| Carom seeds, Thymol seeds, Bishops weed | Ajwain | Omam | Owa | Owa | Wonwo | Ajmo |
| Chilli powder | Lal mirch powder | Milagai tool | Lal Mirchi Powder, Tikhat | Marchu powder | ||
| Cinnamon | Dalchini | Lavanga pattai, pattai | Dalchini | Dalchini | Dalchini | Taja |
| Clarified butter | Ghee | Nei | Tup, Shuddha Toop | Ghee | ||
| Cloves | Laung, lavang | Krambu | Lavang | Laving | ||
| Coconut desiccated | Sukha nariyal ka choora/boora | Thuruvina thengai | Sukhe Khobre | Topranu khaman | ||
| Coconut dry | Sukha nariyal | Ularndha thengai | Sukhe Khobre | Copra, khopru | ||
| Coconut fresh | Nariyal | Thengai | Naral | Khopru, topru | ||
| Coriander powder | Dhania powder | Dhaniya podi | Dhane pood | |||
| Coriander seeds | Sabut dhania | Kottumalli Vidai, dhaniya | Dhane | Kothmir na dana | ||
| Coriander Leaves, Cilantro | Dhaniya, dhania | Kothamalli ilai | Sambhar, Kothimbir, Kothmir | Kothmari/kothmir | ||
| Cumin seeds | Jeera | Jeerakam | Â Jeere | Jeeru | ||
| Curry leaves | Kari patta, kadipatha | Karuveppilai | Kadi Patta, Godlimba | Limda, mitho limbdo | ||
| Dry fenugreek leaves | Kasoori methi | Kaaindha vendhaya ilaigal | Kasuri Methi | |||
| Dry ginger | Saunth, sounth, soonth | Sukku | Sunthi | Sunth | Sunthi | Sunth |
| Dry mango powder | Amchur | Mangai podi | Mavinkai Churu | Aamchur | Amchur | Amchur |
| Fenugreek seeds | Methi ke dane | Menthiyam, Vendhayam | Methya dane | Methi dana | ||
| Fenugreek Leaves | Methi | Vendhaya Keerai | Methi | |||
| Garlic | Lasan, lahsun, lahsan | Poondu | Lasun | Lasan | ||
| Fresh ginger | Adrak, adhrak | Inji | Ala | Adu | ||
| Dry ginger | Saunth, sonth | Sukku | Sunth | Sunth | ||
| Green cardamom | Hari elaichi, choti elaichi | Elakkai | Veldoda, Velchi | Elchi | ||
| Green chilli | Hari mirch | Pachai milagai | Hirvi mirchi | Chidiya marcha/lilu marchu | ||
| Ground nut, peanuts | Moongphalli, mungphali | Nila kadalei | Sheng dane | Shing | ||
| Holy basil | Tulsi | Tulasi | Tulas | Tulsi | ||
| Jaggery | Gur | Vellam | Bella | Gul | God | Gol |
| Palm jaggery | Tara gura, sharkara tada | Pana vellam | ||||
| Lime | Nimboo, nimbu | Elumichai | Limbu | Limbu | ||
| Cocum, kokum | Bhirinda, bhirnda | Kokam, aamsul | ||||
| Lime peel | Nimbu ka chilka | Elumichai thol | Limbachi Saal | |||
| Mace | Jayitri, javitri, javntry | Jaipatri | Jaipatri | Jaipatri | Jaipatri | Javintri |
| Mint | Pudina, podina | Pudina, pudhina | Pudina | Phudino | ||
| Nutmeg | Jaiphal | Jhadhikkai | Jaiphal | Jaiphal | ||
| Onion seeds, Nigella | Kalonji, kalaungi | Kalonji | Kalonji | |||
| Pine nuts | Chilgoze, nioze | |||||
| Dry pomegranate seeds | Anardana | Kaaindha maadhulai vidhaigal | Dadum na dana | |||
| Poppy seeds | Khus khus | Khasa khasa | Khas Khas | Khas khas | ||
| Raisins | Kismish | Kaindha dratchai / ularndha dratchai | Bedane | Suki draksh | ||
| Red chilli | Lal mirch | Milakai Vatral | Lal mirchi | |||
| Rock salt | Sendha namak | Kal uppu | Sendhe laun | Sindhalu Mithu | ||
| Rock flower, Stone flower | Pathar phool | Kalpaasi | Dagad phool | |||
| Salt | Namak | Uppu | Meeth | Mithu | ||
| Sesame seeds | Til | Ellu | Til | Tul | ||
| Saffron | Kunkuma, kesar, zafran | Kumkumappu | Keshar | Kesar | ||
| Screwpine, pandanus | Kewra | Rambai ilaigal | ||||
| Sichuan pepper, Szechwan pepper | Timur, tirphal, tephal, teppal | |||||
| Star anise | Chakriphool | Lavanga poo | ||||
| Sultanas | Munakka | Manuka | ||||
| Tamarind | Imli | Puli | Chincha | |||
| Turmeric | Haldi | Manjal | Halad | |||
| Vetiver | Khus | |||||
| Vinegar | Sirka | |||||
| Water melon seeds | Tarbuj ke beej | Tharboosani vidhaigal | Kalingad Bee |
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This Spices List post from the archives (first published in April 2009) has been republished and updated on 13 June 2021.
Hi Dassana, i would like to applaud and congratulate you for your remarkable efforts in put just ‘genuine’ and perfect recipes. there are so many web sites, but the truth is not all depict the true ‘home made’ food recipes. they all have something added to the original recipes to ‘self promote’.
im truly impressed by your ‘honest’ and so ‘sober’ explanations.
Dassana, i came across a spice called ‘Kali Jeeri’.. this doesnot look like onion seeds/nigella or the black jeera or Shahjeera. i have heard that it has immense medicinal value. And that it is also used in Punjab for heavy food items like chana,chole, rajma.. would you know about its culinary and medicinal values. any information on its use will be appreciated.
thanks kajal for your kind words. from what i know about kali jeeri or kalo jeero is that the same term is used for nigella seeds and shah jeera. recently in a fb group too there was some confusion over kala jeera and shah jeera. it seems kala jeera is bitter in taste. in our home cooked punjabi food we neither add nigella seeds nor shah jeera nor kala jeera to rajma or chole. all i know is that kala jeera is good for digestion and in boosting immunity.
hi dassana,
i am chetana.
first of all, hats off! fantastic work and nice virtual place here! keep up the great work.
i always refer to, try many recipes and have tried many recipes with great results from your space. i read your every inch of your recipe page carefully and follow it to t, of course, with measurements required by me. this is my first comment, remark, till all this time. nevertheless, you are always remembered after my every dish/meal recreated from here. i think and feel your recipes, measurements, are almost accurate, like say, 98%. well, i am sure, you do agree that no recipe can be 100% accurate.
i would like to provide my list of Kannada names for all the spices you have tabled above. i am a Kannadiga.
aniseeds / fennel seeds – bade soppu, sompu (u sounds as it does in
Hindi’s chotu)
asafoetida – ingu (u sounds as it does in Hindi’s chotu)
basil seeds, sweet basil – kaama kastoori
bay leaf – masale ele (e sounds as it does in ‘e’lephant)
big mustard seeds – dodda saasive kaalu
black cardamom – kappu elakki or kari elakki
black cumin seeds – kappu jeerige or kari jeerige
black mustard seeds – kappu saasive or kari saasive
black pepper – kappu menasina kaalu or kari menasina kaalu
black salt – saindhava lavana
carom seeds – oma kaalu or vaama kaalu
chilli powder – (kempu – red) menasina pudi
cinnamon – daalchinni or chakke (chakk as it does in chakkli, e as in
‘e’lephant)
clarified butter – tuppa (tu as it does in Hindi’s ‘tu’m)
cloves – lavanga
coconut dessicated – turida tengu or turida tenginkaayi (t in both
words should be pronounced as in Hindi’s ‘t’il)
coconut dry – ona kobbari or vana kobbari
coconut fresh – tenginakaayi or tengu d(t in both words should be
pronounced as in Hindi’s ‘t’il)
coriander powder – kotthambari pudi or dhaniya powder
coriander seeds – kotthambari beeja or kotthambari kaalu
coriander – kotthambari soppu
cumin seeds – jeerige
curry leaves – karibevu
dry ginger – onagida sunthi or onagida shunthi (da as in Hindi’s ‘du’m
aloo)
dry mango powder – mavinkai churu – churu is piece and not powder,
powder is pudi – it should be maavinkaayi
fenugreek seeds – menthe kaalu or menthe beeja
fenugreek – menthe soppu
garlic – bellulli
fresh ginger – hasi shunthi
dry ginger has appeared twice – once after dry kasoori methi and once
after fresh ginger
green cardamom – hasiru elakki
green chilli – hasi menasu or hasi menasanikaayi
groundnuts – shengaa or kadale beeja
holy basil – tulasi
palm jaggery – ole bella or thaati bella
lime – limbu or limbe hannu
cocum – kokum or brinda or punarpuli
lime peel – limbehannina sippe or limbu sippe
mace – jaapattre or jaakaayi pattre
mint – pudina soppu or pudina ele
nutmeg – jaaji kaayi or jaayi kaayi
poppy seeds – gasa gase
raisins – ona draakshi or vana draakshi
red chilli – kempu menasu
rock salt – kalluppu or kallu uppu
stone flower – kallu hoovu
salt – uppu
sesame seeds – ellu
saffron – kesari
szechwan pepper – kamte kaayi or jummina kaayi
star anise – chakkra moggu
tamarind – hunase or hunase hannu
turmeric – haladi or arishina or arishina pudi
watermelon seeds – kallangadi hannina beeja
The ones which I have left –
caraway seeds – ‘may be’ pronounced as shajeera itself – meaning to
say the vendor might understand or may be seeme sompu which is
little less known name: I myself haven’t heard this name, prefer to say
it shahjeera
dry fenugreek leaves – ‘may be’ pronounced as kasoori methi itself
onion seeds – ‘may be’ pronunced as kalaunji itself; ormay be eerulli
beeja which is little less known: I myself haven’t heard this name,
prefer to say it kalaunji
pine nuts – ‘may be’ pronounced as pine nuts itself
dry pomegranate seeds – ‘may be’ as anardaana or onagisida daalimbe
hannina beeja
sultanas – ‘may be’ as sultanas
thank you for all the great recipes.
god bless us all!
thanks chetana for your feedback and sharing this info in kannada. i will try to update in some days. i do agree that no recipe can be 100% perfect. even if the same recipe is made by the same person with the same ingredients and in the same proportions, the taste is not the same always.
corriander powder is known as Dhanajiru in gujarati.
I really liked your concept.
thanks jalpa
hi dasanna, xlnt glossary of cooking overall. Very precise. Though I know Hindi as a language, understand in movies and channels, this is something that is clearing all the doubts. Thanks a lot and God bless you both for such an extraordinary support through the site. DK
Welcome DK ji. Thanks for your blessings and positive feedback. Still we have a lot of work to do in this section.
mustard is very nice plant and so gud
Thank god I now know the English names
Mace means wat in Kannada. Plzzzzzzzzz share it…
bhagyakiran, i don’t know. may be some reader can help.
Ragi is also nachnei
shabuddin, yes ragi is called as nachnei. very nutritious but it comes in millet category.
Cocum is also known as Aamsul in Marathi language.
thanks suresh for the info. i have updated it in the post.
What is mean of galangle spice in hindi
galangal is a spice which is from the ginger family. but it tastes and has a flavor, aroma completely different from ginger. i don’t know what its called in hindi. its commonly added to food in thai cuisine.
Wht is black peppercorn & mortar-pestle
sanjana, black peppercorn is sabut kali mirch. mortar-pestle is hanuman dasta in hindi.
Hi Dassana,
I don’t think it’s hanuman dasta. I couldn’t find anything to say that on google too. I think it is called imam dasta in hindi.
its the same. back home we call it by this name.
it s really very useful for my brother.
thanks jayashree
It is really very useful information. . . Thanks for sharing this with all of us. . .
welcome vrinda
What do we say for kokum in english? The sour one….
saiyed, garcinia indica is the botanical name in english for kokum.
its really helpful…being an american,i am very fond of spices cause one among my housemaids is a indian. Plus…Hats Off To You!!!!They are really helpful.^-^!
thanks dana