Categories
Tips

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