GLOSSARY OF SPICES

In India we have a number of spices. Usually I post a recipe but today I thought of giving the glossary of few Indian Spices in a few languages with the intention that it will be useful for the beginners. With different climatic conditions we produce different spices.We can use spices in different forms.Some are soaked and used, some fried,some cooked and we use in different stages of cooking . Some can be used in a powdered form. Some are added last to give flavour too.Below I have given a list of few spices so that it will be helpful for beginners to know about the spices used in a particular recipe.

English	Hindi	Malayalam	Tamil	Telugu
Aniseed	Saunf	PerumJeerakam	Jeerakam	Sompu
Asafoetida	Hing	Kayam	Perumkayam	Inguva
Bay leaf	Tej patta	Vayanaila	Brinji ila	Biranjiaku
Cardomom	Illachi	Alekka	Yelakka	Yelakkayalu
Cinnamon	Dalchini	Patta	Pattai	Dasinichekka
Cloves	Laung	Grambu	Kirambu	Levangalu
Coriander	Dhaniya	Malli	Kothamalli vithai	Daniyalu
Cumin	Zeera	Jeeragam	Jeeragam	Jeelakarra
Fenugreek	Methi	Ulluva	Venthayam	Menthulu
Mustard	Reysarson	Kadugu	Kadugu	Avalu
Nutmeg	Jaiphal	Jathikka	Jathikka	Jathikai
Poppyseeds	Khus khus	khas khas	Khasa khasa	Gasagsalu
Sesame/Gingelly	Til	Ellu	Ellu	Ellu
Tamarind	Imli	Valampuli	Puli	Chinthapandu
Dry Mango	Amchur	Unnaka mango podi	Kayantha mangai podi	Mamidi kaya podi
Lentils	Dalchini	Parippu	Paruppu	Pappu
Blackgram	Urad	Uzhunnu	Uzhunthu	Menapappu
Semolina	Sooji	Rava	Ravai	Rava
Oregano	Ajwain	Omam	Omam	Omam/Vamu
Green gram dhal	Moong	Cherupayar	Pasipayar	Pasaraparupu
Molasses,Brown sugar	Gur	Sarkarai	Vellam Sarkara	Bellambu

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