Indulging in the diverse and aromatic world of Indian cuisine is a delightful journey that beckons food enthusiasts from all corners of the globe. At the heart of this culinary adventure lies an enchanting array of spices, each possessing the power to elevate dishes with their distinct flavors, aromas, and health benefits. In this comprehensive guide, we delve into the captivating universe of spices, presenting you with a curated list of some of the most commonly used spices in Indian cooking, accompanied by their names in both English and Hindi.
Join us on this aromatic exploration as we unlock the secrets of spices, shedding light on their historical significance, traditional uses, and the magic they add to every dish they grace. Whether you’re an amateur home cook or an avid food connoisseur, this guide promises to deepen your understanding of these flavor-packed wonders and inspire you to create delectable dishes infused with the essence of Indian spices. So, let’s embark on this gastronomic adventure and unravel the enchanting world of spices that add life to our culinary experiences! Here are 15 popular name of spices in English and Hindi
- Popular name of spices in English and Hindi
- 1. Cumin seeds – Jeera:
- 2. Coriander Seeds – Dhania:
- 3. Turmeric – Haldi:
- 4. Cardamom – Elaichi:
- 5. Cinnamon – Dalchini:
- 6. Cloves – Laung:
- 7. Black Pepper – Kali Mirch:
- 8. Mustard Seeds – Sarson:
- 9. Fenugreek Seeds – Methi:
- 10. Nutmeg – Jaiphal:
- 11. Fennel Seeds – Saunf:
- 12. Asafoetida – Hing:
- 13. Red Chili – Lal Mirch:
- 14. Curry leaves – Kadi Patta:
- 15. Saffron – Kesar:
- List of 50 spices name in Hindi and English
Popular name of spices in English and Hindi
Spices play a crucial role in adding flavor, aroma, and color to our dishes. They have been an integral part of culinary traditions across the globe for centuries. Knowing the popular name of spices in English and Hindi can be incredibly helpful for food enthusiasts and chefs alike. It not only helps us understand different cuisines but also allows us to explore new flavors and experiment with recipes.
1. Cumin seeds – Jeera:
Cumin seeds, also known as jeera, are one of the most popular and widely used spices in Indian cuisine and various other cuisines around the world. They come from the plant Cuminum cyminum, and their distinctive warm and earthy flavor adds depth to many dishes.
In Indian cooking, cumin seeds are commonly used as a tempering or seasoning agent. They are typically dry-roasted or added to hot oil or ghee to release their aromatic oils and enhance their flavor before being added to curries, rice dishes, soups, and stews. Cumin is an essential spice in spice blends like garam masala and curry powder.
2. Coriander Seeds – Dhania:
Coriander seeds, also known as dhania, come from the cilantro plant (Coriandrum sativum). These seeds have a slightly citrusy and nutty flavor, distinct from the fresh leaves of the coriander plant.
In Indian cuisine, coriander seeds are often used whole or ground to impart a warm, aromatic essence to various dishes. They are frequently found in curry powders, spice blends, pickles, and marinades. Roasting the seeds before grinding enhances their flavor, and they are a staple in many spice mixtures.
3. Turmeric – Haldi:
Turmeric is a vibrant golden-yellow spice derived from the root of the Curcuma longa plant. It is renowned for its warm, slightly bitter taste and is often used as a natural food coloring agent in addition to being a flavoring spice.
In Indian cuisine, turmeric, or haldi, is widely used to impart a bright yellow hue to dishes. It is a key ingredient in curry powders and is used in various vegetable and meat preparations. Besides its culinary uses, turmeric is valued for its potential health benefits, being rich in curcumin, a compound with antioxidant and anti-inflammatory properties.
Turmeric is also a significant ingredient in traditional Ayurvedic medicine and has been used for centuries for its medicinal properties. It is known for its potential to boost immunity, aid digestion, and promote overall well-being.
4. Cardamom – Elaichi:
Cardamom is a highly aromatic spice that belongs to the ginger family. There are two main varieties of cardamom: green and black. Green cardamom, with its sweet and floral flavor, is the more common variety used in Indian cooking.
Cardamom, known as elaichi in Hindi, is an essential ingredient in many Indian desserts, masala chai (spiced tea), and various rice dishes. It is also used to flavor savory dishes and is often included in spice blends like garam masala. The small green pods of cardamom contain tiny black seeds, which hold the spice’s characteristic taste and fragrance.
5. Cinnamon – Dalchini:
Cinnamon is a spice obtained from the inner bark of trees belonging to the Cinnamomum family. It is known for its warm, sweet, and woody flavor profile, making it a popular addition to both sweet and savory dishes.
In Indian cuisine, cinnamon, or dalchini, is used to flavor various desserts, such as rice puddings and kheer. It is also added to savory dishes like biryanis and curries to impart a subtle sweetness and aroma. Cinnamon sticks, or quills, are often used whole in cooking or ground into a fine powder for easy incorporation into recipes.
6. Cloves – Laung:
Cloves are the dried flower buds of the Syzygium aromaticum tree and are known for their strong, sweet, and aromatic taste. They have been used for centuries in Indian cooking, medicinal remedies, and even as a natural mouth freshener.
In Indian cuisine, cloves, or laung, are frequently used in spice blends, like garam masala, and to flavor rice dishes, biryanis, and meat curries. They are also added to desserts and beverages for a unique and aromatic touch. Cloves are used either whole or ground, and their pungent flavor is best used in moderation to avoid overpowering the dish.
7. Black Pepper – Kali Mirch:
Black pepper is one of the most commonly used spices worldwide and comes from the dried berries of the Piper nigrum plant. It has a sharp, pungent flavor and adds a distinctive spiciness to dishes.
In Indian cuisine, black pepper, or kali mirch, is an essential seasoning used in various dishes, including curries, soups, stews, and stir-fries. It is often used in combination with other spices to create a well-balanced flavor profile. Black pepper is used in both whole form and ground, depending on the recipe’s requirements.
8. Mustard Seeds – Sarson:
Mustard seeds come from various mustard plant species, and they are small, round, and dark in color. They have a slightly bitter and pungent taste, and their flavors can vary based on the type of mustard seed used.
In Indian cooking, mustard seeds, or sarson, are frequently used as a tempering agent. When heated in oil or ghee, they release a nutty aroma and impart a distinct flavor to the dish. Mustard seeds are used in pickles, chutneys, and many vegetable preparations, providing a delightful kick to the overall taste.
9. Fenugreek Seeds – Methi:
Fenugreek seeds are derived from the Trigonella foenum-graecum plant. They have a slightly bitter taste with a hint of sweetness and are used both as a spice and a medicinal herb.
In Indian cuisine, fenugreek seeds, or methi, are commonly used as a whole spice in tempering, or they can be ground into a powder. They are frequently found in pickles, spice blends, and certain vegetable dishes. Fenugreek leaves, known as kasuri methi, are also popular in Indian cooking and add a unique aroma to various recipes.
10. Nutmeg – Jaiphal:
Nutmeg is a spice that comes from the seed of the Myristica fragrans tree’s fruit. It has a warm, sweet, and slightly nutty flavor. Nutmeg is typically used in its ground form.
In Indian cuisine, nutmeg, or jaiphal, is often used sparingly due to its strong and intense flavor. It is commonly added to desserts, such as kheer (rice pudding) and gajar ka halwa (carrot pudding), to enhance their taste. Nutmeg is also used in some spice blends and certain savory dishes, adding a delightful depth to the overall flavor.
11. Fennel Seeds – Saunf:
Fennel seeds are the dried seeds of the Foeniculum vulgare plant. They have a sweet and licorice-like flavor, which is both refreshing and aromatic.
In Indian cooking, fennel seeds, or saunf, are commonly used as an after-meal mouth freshener. They are also used in spice blends, pickles, and some sweet dishes. Fennel seeds are often chewed after meals to aid digestion and provide a pleasant breath.
12. Asafoetida – Hing:
Asafoetida is a gum-like resin obtained from the roots of the Ferula assa-foetida plant. It has a strong and pungent aroma, which mellows out when cooked, adding a unique umami flavor to dishes.
In Indian cuisine, asafoetida, or hing, is a crucial spice used mainly in vegetarian dishes. It is particularly popular in lentil-based preparations, where it acts as a substitute for onion and garlic flavors. Asafoetida is used in a powdered form and is usually mixed with a small amount of water or oil before adding it to the hot cooking pan to release its flavor.
13. Red Chili – Lal Mirch:
Red chili, or lal mirch, refers to dried and ground red chili peppers. It is one of the most common and widely used spices in Indian cuisine and is known for its fiery heat and vibrant red color.
In Indian cooking, red chili is used to add spiciness and heat to various dishes, including curries, gravies, and spice blends. It comes in various forms, such as whole dried chilies, crushed chili flakes, and chili powder. The level of spiciness can vary based on the chili pepper variety used.
14. Curry leaves – Kadi Patta:
Curry leaves, known as kadi patta in Hindi, are the aromatic leaves of the Murraya koenigii tree. They have a distinct citrusy aroma and are used extensively in South Indian cuisine.
In Indian cooking, curry leaves are often used as a tempering agent to enhance the flavor of dishes. When added to hot oil or ghee, they release their delightful aroma and infuse the oil with their essence. Curry leaves are an essential ingredient in dishes like rasam, sambhar, and various vegetable stir-fries.
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15. Saffron – Kesar:
Saffron is one of the most precious and expensive spices in the world. It is derived from the stigma of the Crocus sativus flower and has a unique floral aroma and a rich golden color.
In Indian cuisine, saffron, or kesar, is used to flavor and color various desserts, such as kheer, gulab jamun, and phirni. It is also used in rice-based dishes like saffron rice and biryanis. Saffron is often soaked in warm milk or water before use to extract its vibrant color and aromatic essence.
List of 50 spices name in Hindi and English
Are you a cooking enthusiast who loves experimenting with different flavors and aromas in the kitchen? Well, we have just the right compilation for you. We present a comprehensive list of 50 spices names in Hindi and English. Whether you are an aspiring chef or simply someone who appreciates culinary diversity, this list will come in handy when exploring new recipes or trying to identify spices while grocery shopping.
| No | Hindi Name | English Name |
| 1 | अजवाइन (Ajwain) | Carom Seeds |
| 2 | अंजीर (Anjeer) | Figs |
| 3 | अम्बा हल्दी (Amba Haldi) | Mango Ginger |
| 4 | अम्बाडा (Ambada) | Sorrel Leaves |
| 5 | अरदुसी (Aradusi) | Vasaka (Malabar Nut) |
| 6 | अदरक (Adrak) | Ginger |
| 7 | अदुस्ता (Adusta) | Costus |
| 8 | अदुस्ता जीरक (Adusta Jirak) | Spikenard (Nardostachys jatamansi) |
| 9 | अशोक (Ashoka) | Ashoka Tree |
| 10 | असाफेटिडा (Asafoetida) | Asafoetida |
| 11 | अनार दाना (Anardana) | Pomegranate Seeds |
| 12 | अरहर दाल (Arhar Dal) | Pigeon Pea (Toor Dal) |
| 13 | अजमोद (Ajmod) | Celery Seeds |
| 14 | इलायची (Elaichi) | Cardamom |
| 15 | इमली (Imli) | Tamarind |
| 16 | औषधि (Aushadhi) | Medicinal Herbs |
| 17 | एलवा (Elva) | Aloe Vera |
| 18 | काला जीरा (Kala Jeera) | Black Cumin Seeds (Black Caraway) |
| 19 | कलोंजी (Kalonji) | Nigella Seeds |
| 20 | कटहल (Kathal) | Jackfruit |
| 21 | कागजी लौंग (Kagazi Laung) | Star Anise |
| 22 | काली मिर्च (Kali Mirch) | Black Pepper |
| 23 | कासुरी मेथी (Kasuri Methi) | Fenugreek Leaves (Dried Fenugreek) |
| 24 | केसर (Kesar) | Saffron |
| 25 | केला (Kela) | Banana |
| 26 | केसरिया (Kesariya) | Turmeric (Saffron) |
| 27 | कटहल के फूल (Kathal Ke Phool) | Jackfruit Flowers |
| 28 | कांच काली मिर्च (Kanch Kali Mirch) | White Pepper |
| 29 | कच्चे आम का अचार (Kachche Aam Ka Achar) | Raw Mango Pickle |
| 30 | कटहल का चीला (Kathal Ka Cheela) | Jackfruit Pancake |
| 31 | खटाई (Khattai) | Tamarind (Souring Agent) |
| 32 | खादी साग (Khadi Saag) | Mustard Greens |
| 33 | खड़े हल्दी (Khadar Haldi) | Wild Turmeric |
| 34 | गुड़ (Gur) | Jaggery (Unrefined Sugar) |
| 35 | गाजर (Gajar) | Carrot |
| 36 | गोल मिर्च (Gol Mirch) | Peppercorn |
| 37 | घी (Ghee) | Clarified Butter |
| 38 | चाय पत्ती (Chai Patti) | Tea Leaves (Tea) |
| 39 | चना दाल (Chana Dal) | Split Chickpeas |
| 40 | चायफल (Chayaphal) | Nutmeg |
| 41 | चिया बीज (Chia Beej) | Chia Seeds |
| 42 | चुकंदर (Chukandar) | Beetroot |
| 43 | जायफल (Jaiphal) | Nutmeg |
| 44 | जीरा (Jeera) | Cumin Seeds |
| 45 | जटामांसी (Jatamansi) | Spikenard (Indian Valerian) |
| 46 | जावित्री (Javitri) | Mace |
| 47 | जीरकम (Jeerakam) | Caraway Seeds |
| 48 | जामुन (Jamun) | Java Plum (Black Plum) |
| 49 | जीरा वाली राई (Jeera Wali Rai) | Mustard Seeds |
| 50 | जिमीकंद (Jimikand) | Yam |
| 51 | जायफल वाली राई (Jaiphal Wali Rai) | Nutmeg Seeds |
| 52 | जीरा वाली काली मिर्च (Jeera Wali Kali Mirch) | Cumin Black Pepper |
| 53 | टारबूज़ बीज (Tarbuz Beej) | Watermelon Seeds |
| 54 | तिल (Til) | Sesame Seeds |
| 55 | तेज पत्ता (Tej Patta) | Bay Leaves |
| 56 | तुरमुरिच (Turmurich) | Turmeric |
| 57 | ताड़ (Tad) | Palm Toddy |
| 58 | ताज़ा दालचीनी (Taza Dalchini) | Fresh Cinnamon |
| 59 | दालचीनी (Dalchini) | Cinnamon |
| 60 | दाना मिर्च (Dana Mirch) | Whole Red Chilies |
| 61 | धनिया (Dhania) | Coriander Seeds |
Benefits of Learning Spice Names in Hindi
Learning spice names in Hindi offers several benefits, especially for those interested in Indian cuisine, culture, or language. Here are some advantages:
- Cultural Understanding: Hindi is one of the major languages spoken in India, and learning the name of spices in English and Hindi helps you connect with Indian culture. Spices are an integral part of Indian cuisine and reflect the country’s diverse culinary heritage.
- Enhanced Communication: If you interact with Hindi-speaking people, knowing name of spices in English and Hindi allows you to communicate more effectively, especially when discussing recipes, cooking techniques, or food preferences.
- Navigating Indian Markets: If you travel to India or visit Indian grocery stores abroad, knowing spice names in Hindi will make it easier for you to identify and purchase the spices you need.
- Authentic Cooking: To cook authentic Indian dishes, using the right spices is crucial. Understanding name of spices in English and Hindi ensures you can follow traditional recipes accurately.
- Appreciating Flavors: Each spice has its unique flavor profile, and learning their Hindi names adds a layer of appreciation to the rich diversity of tastes found in Indian cooking.
- Exploring Regional Cuisine: India is a vast country with diverse regional cuisines. Knowing spice names in Hindi allows you to delve deeper into specific regional dishes and their unique spice blends.
- Culinary Adventure: Learning about different spices and their uses can inspire you to experiment with new recipes and create flavorful dishes in your own kitchen.
- Respecting Cultural Sensitivities: When engaging with Hindi-speaking individuals or communities, knowing the Hindi names of spices shows respect for their language and culture.
- Language Learning: Learning name of spices in Hindi and English can be a fun and practical way to begin learning the language. It introduces you to new vocabulary and pronunciation.
- Holistic Health: Many Indian spices are known for their health benefits and medicinal properties. Learning their Hindi names can help you understand the traditional uses of these spices in Ayurvedic practices.
Tips for learning spice names in both languages
Learning spice names in Hindi and English can be a rewarding experience. Here are five tips to help you effectively learn and retain the names of spices in Hindi and English.
- Create Flashcards: Make flashcards with the name of the spice written in one language on one side and the translation in the other language on the reverse side. Review these flashcards regularly to reinforce your memory.
- Practice with Labels and Lists: Label the spice containers in your kitchen with both Hindi and English names. You can also create lists of spices in both languages and stick them on your refrigerator or in a visible area for quick reference.
- Use Visual Aids: Associate each spice’s name with its appearance and aroma. Look for images of the spices or watch videos where they are used in cooking. This visual connection can help you remember their names more effectively.
- Engage in Conversations: Practice speaking the name of spices in English and Hindi during conversations with friends or family who are familiar with Indian cuisine. Engaging in real-life scenarios helps solidify your learning.
- Cook and Taste: Cooking with Indian spices not only makes learning enjoyable but also provides practical exposure. Follow recipes that include the Hindi and English names of spices. As you cook and taste the dishes, repeat the names aloud to reinforce your memory.
Final Thoughts
In conclusion, learning the name of spices in English and Hindi can greatly enhance our culinary experiences. By understanding these names, we are able to navigate through recipes with ease and confidence. Moreover, it allows us to appreciate the vast array of flavors that different cultures offer.
Whether we are at a local market or exploring international cuisine, having this knowledge empowers us to explore new dishes and expand our palates. So why wait? Start familiarizing yourself with these spice names today and embark on a flavorful journey around the world!
FAQs
Are there any online resources for learning spice names with audio pronunciations?
Answer: Yes, many languages learning websites and apps provide audio pronunciations of spice names in Hindi and English, which can be beneficial for improving your language skills.
Are there any regional variations in spice names within India?
Answer: Yes, there can be regional variations in the names of spices within India. Different dialects and local languages may have their own names for certain spices. It’s essential to be aware of these variations when communicating with people from different regions.
Are there any mobile apps to help me learn spice names in Hindi and English?
Answer: Yes, there are several language learning apps that offer spice name vocabulary for Hindi and English. These apps often include interactive exercises, quizzes, and flashcards to facilitate learning.