Spices Names in English, Hindi, Tamil, Kannada, Marathi

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.

spices kept in a traditional indian basket.

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

Aniseeds, fennel seedsSaunfSombu Badishep Variyali
AsafoetidaHingPerumkayam, perungayaHinguHingHinguHing
Basil seeds, sweet basilSabja seeds, subja, falooda seeds, tukmaria  Sabja Tukmariya
Indian Bay LeafTej PattaBrinji elai Tamalpatra, Tej Paan Tamal patra
Big mustard seedsSarson    Sarsav
Black cardamomBadi elaichiPeriya elakkai Mothi Ilaichi Elcho
Black cumin seedsKala jeeraKarung seeragam Kale Jeere  
Black mustard seedsRaiKadughu Mohri Rai
Black pepperKali mirchMilaguMenasinkaluKalimiri Mari
Black saltKala namak  Kale Meeth Sanchal
Caraway seedsShahijeeraPerum seeragam Shahajire Shahjeera
Carom seeds,
Thymol seeds,
Bishops weed
Chilli powderLal mirch powderMilagai tool Lal Mirchi Powder, Tikhat Marchu powder
CinnamonDalchiniLavanga pattai, pattaiDalchiniDalchiniDalchiniTaja
Clarified butterGheeNei Tup, Shuddha Toop Ghee
ClovesLaung, lavangKrambu Lavang Laving
Coconut desiccatedSukha nariyal ka choora/booraThuruvina thengai Sukhe Khobre Topranu khaman
Coconut drySukha nariyalUlarndha thengai Sukhe Khobre Copra, khopru
Coconut freshNariyalThengai Naral Khopru, topru
Coriander powderDhania powderDhaniya podi Dhane pood  
Coriander seedsSabut dhaniaKottumalli
Vidai, dhaniya
 Dhane Kothmir na dana
Coriander Leaves, CilantroDhaniya, dhaniaKothamalli ilai Sambhar, Kothimbir, Kothmir Kothmari/kothmir
Cumin seedsJeeraJeerakam  Jeere Jeeru
Curry leavesKari patta, kadipathaKaruveppilai Kadi Patta, Godlimba Limda, mitho limbdo
Dry fenugreek leavesKasoori methiKaaindha vendhaya ilaigal Kasuri Methi  
Dry gingerSaunth, sounth, soonthSukkuSunthiSunthSunthiSunth
Dry mango powderAmchurMangai podiMavinkai
Fenugreek seedsMethi ke daneMenthiyam, Vendhayam Methya dane Methi dana
Fenugreek LeavesMethiVendhaya Keerai Methi  
GarlicLasan, lahsun, lahsanPoondu Lasun Lasan
Fresh gingerAdrak, adhrakInji Ala Adu
Dry gingerSaunth, sonthSukku Sunth Sunth
Green cardamomHari elaichi, choti elaichiElakkai Veldoda, Velchi Elchi
Green chilliHari mirchPachai milagai Hirvi mirchi Chidiya marcha/lilu marchu
Ground nut, peanutsMoongphalli, mungphaliNila kadalei Sheng dane Shing
Holy basilTulsiTulasi Tulas Tulsi
Palm jaggeryTara gura, sharkara tadaPana vellam    
LimeNimboo, nimbuElumichai Limbu Limbu
Cocum, kokumBhirinda, bhirnda  Kokam, aamsul  
Lime peelNimbu ka chilkaElumichai thol Limbachi Saal  
MaceJayitri, javitri, javntryJaipatriJaipatriJaipatriJaipatriJavintri
MintPudina, podinaPudina, pudhina Pudina Phudino
NutmegJaiphalJhadhikkai Jaiphal Jaiphal
Onion seeds,
Kalonji, kalaungiKalonji   Kalonji
Pine nutsChilgoze, nioze     
Dry pomegranate seedsAnardanaKaaindha maadhulai vidhaigal   Dadum na dana
Poppy seedsKhus khusKhasa khasa Khas Khas Khas khas
RaisinsKismishKaindha dratchai / ularndha dratchai Bedane Suki draksh
Red chilliLal mirchMilakai Vatral Lal mirchi  
Rock saltSendha namakKal uppu Sendhe laun Sindhalu
Rock flower,
Stone flower
Pathar phoolKalpaasi Dagad phool  
SaltNamakUppu Meeth Mithu
Sesame seedsTilEllu Til Tul
SaffronKunkuma, kesar, zafranKumkumappu Keshar Kesar
Screwpine, pandanusKewraRambai ilaigal    
Sichuan pepper,
Szechwan pepper
Timur, tirphal, tephal, teppal     
Star aniseChakriphoolLavanga poo    
SultanasMunakka  Manuka  
TamarindImliPuli Chincha  
TurmericHaldiManjal Halad  
 Water melon seedsTarbuj ke beejTharboosani vidhaigal Kalingad Bee  

Few More Similar Posts:

This Spices List post from the archives (first published in April 2009) has been republished and updated on 13 June 2021.

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  1. The Tamil word for vetiver is also vetiver. The English word was taken from the Tamil word, I believe.

  2. Hi Dassana
    Excellent compilation of Indian spices along with their names in different languages. However, I am sad to see that you did not include Telugu in the list. You may know (or may not) Telugu is the second most widely spoken language in India after Hindi. Here is a historical fact: When British were ruling India, on the Indian currency there were only 4 languages printed – English, Hindi, Urdu and Telugu – nothing else. The reason being that even in those days, Telugu used to be the most dominant language in the entire south. Later in mid 1950s, India ditched the old British monetary system and introduced new currency. Since then, the government started printing all official languages of India on the currency.

    1. Hi Rom, This is one of the earliest post of mine and was made when I had started the blog. Some Indian languages I did not add as the tables would have become too vast and at that time say 10 years ago there was no way I could format the tables well. Even now the table does not fit on a mobile screen. In the future I will add Telugu as well as other languages. Thanks for sharing the info and a piece of history. It is interesting to know. Thanks again.

  3. Marathi Language

    1) Bay Leafs- Tamalpatra
    2) Mustard Seeds- Mohori/ Rai
    3) Cardimon- Velchi
    4) Black cumin seeds- Kale Jeere
    5) Black Salt- kale Meeth

  4. Marathi names of some of the spices from your list:

    1. Bay leaf – Tej Paan
    2. Black Cardamom – Mothi Ilaichi
    3. Black Cumin seeds – Kale Jeere
    4. Black mustard seed – Mohri/Rai
    5. Black Salt – Kala Meeth
    6. Caraway Seeds – Shahjeera
    7. Chilli powder – Lal Mirchi Powder
    8. Clarified Butter – Shuddha Toop
    9. Cloves – Lavang
    10. Coconut Desiccated – Khobra Kiss
    11. Green Coriander – Sambhar/Kothimbir
    12. Cumin seeds – Jeere
    13. Curry leaves – Curry Patta
    14. Fenugreek – Methi
    15. Sultanas – Manuka

    1. thanks for taking time to write the names in marathi. i will update in some time. thanks again.

  5. Hi.. I wish to give you some updates for few in tamil as follows,
    Mustard – kadughu
    Coconut dry – ularndha thaengai
    Dry fenugreek leaves- kaaindha vendhaya ilaigal
    Dry pomegranate seeds- kaaindha maadhulai vidhaigal
    Screwpine/pandan leaves- rambai ilaigal
    Watermelon seeds- tharboosani vidhaigal

    1. i guess you are talking about melon seeds (called as magaz in hindi) that are added in panjari.

  6. Hello Dassana,

    I’m a big fan of your site, I use it whenever I would like to cook Indian food, or just to read about it. I have a question about shah jeera, which you call caraway in English on your site. I’ve googled it and some Indians call it caraway while others call it black cumin. In my Indian cookbook by Madhur Jaffrey she writes black cumin is shah(i) jeera. In the Indian food store, on the black cumin package, the label also says kala shah jeera. In the chart on this page, you list shah jeera and black cumin separately. Caraway (in Latin: carum carvi) has a very strong aroma, a bit like fennel and we use it a lot in several European cuisines and to flavour rye bread, potato dishes, etc. It smells very different from cumin. Black cumin (Latin name: Bunium bulbocastanum) looks a bit similar but has a very different aroma, more similar to cumin but to my nose, does not smell so pleasant, it has an earthier smell.
    Could you please help me with this? Shall I use caraway or black cumin when you write shahjeera in your recipes? Thank you!

    1. thank esther. in india, both kala jeera and shah jeera are sold separately. kala jeera has a bitter taste and used in ayurvedic medicines. whereas shah jeera is aromatic and pleasant. from what i know caraway seeds is shah jeera. i would suggest you to use caraway seeds and not black cumin. i hope i have managed to solve the confusion.

  7. Hello, my friend bought me a bag of green fennel seed from an East Indian store. What are they used for? They do not look the same as regular fennel seed. They are much smaller and very green. Can you please clarify this for me please? Thank you in advance, love this site!

    1. jacquie, its the same fennel seed. depending on the variety, the color can be from green to greenish-yellow or greenish-brown. the size also will vary. you can lightly toast them and store in an air tight jar. then use them as mouth freshener. in india after every meal, fennel seeds are served in homes as well as in restaurants. having them after a meal helps to digest the food. you can even temper the dishes that you make with fennel seeds.

    1. you mean sesame seeds. in hindi sesame seeds are called as ’til’. in malayalam and tamil, known as ‘ellu’

    1. khus khus is poppy seeds got from the poppy plant. couscous are large rava like grains made from semolina and wheat flour.

  8. please include ; magach’ in Hindi and equivalent names in english and other regional languages

  9. In my previous comment I suggested to add mustard seeds called RAI in Hindi and Urdu. When I reopened site it’s already there. Now I suggest to add चिरौंजी, English not known.
    Thank you.

  10. Very much informative. Please add “mustard seeds” (called RAI, राई in Hindi and Urdu)

  11. Sir , what is 37 sarson called. Generally used to tie in wrists of newly born babies apart from its use in spices.

    1. magaj are known as melon seeds in english. in the market you get seeds of both water melon as well as musk melon.

    1. Asish, We don’t know Odia language otherwise we would have added the info. If someone shares this info then we will update.

  12. Some Marathi equivalent terms –
    Bay leaf = tejpan
    Mustard seeds (big/small) = Mohri (Jaad/barik)
    Black cardamom = welchi
    Cumin seeds = jire
    Black salt = kale meeth, or paadeloan
    caraway seeds = shahajire
    Chili powder = tikhat
    Clarified butter = toop
    Cloves = lavang
    Desiccated coconut = suke khobre
    Coriander/cilantro = kothimbir/kothmir
    Curry leaves = kadhi patta/ godlimba
    Dry fenugreek leaves = kasuri methi
    Mango powder = Aamchur
    Fenugreek = methi
    Lime peel = limbachi saal
    Poppy seeds = khaskhas
    Watermelon seeds = kalingad bee.

    Hope this helps.

    1. thanks a lot rajeev for this detailed info. i will try to add include in some time. it surely does help us as well as the readers.

  13. Turmeric -> Arishina (In kannada)
    Tamarind-> Hunase hannu( in Kannada)
    red chilli -> ona menasinakayi (in kannada)
    Rock salt -> Kal uppu (In kannada)
    Green Chilli -> Hasi menasinakayi (In Kannada)
    saffron -> Kesari (In kannada)
    Mustard seeds -> Saasive kaalu (in kannada)
    Chilli Powder -> Menasina pudi (In kannada)
    Clarified Butter -> Tuppa (in kannada)
    cloves -> lavanga (In kannada)
    Coconut dry -> ona kobbari(in kannada)
    curry leaves -> Kari bevu (in kannada)

    1. in hindi its called as haritaki, hara, harad or baheda. i myself take haritaki powder everyday as it is very good for the health.

  14. Thirty-eight years ago, a Gujurati friend gave me a recipe for a chicken curry. He used a spice he called ‘badio’ for seasoning the oil, along with with various other spices. I’m fairly sure the ‘badio’ were small seeds, and I had assumed that they were coriander. Having seen your glossary, I am no longer sure I had the right spice. Please does anyone have any idea what ‘badio’ might be?
    The curry always tasted delicious even if I hadn’t used the exact recipe. Thank you.

  15. DEAR SIR,





  16. Can you please let me know what do they call “Padhelavan” (Marathi) in English and Kannada.

  17. Your spice list in multiple languages is extremely useful.. Would like the spice list in Excel format, so we can rearrange as per our need. PLEASE SEND US AN EDITABLE VERSION. Thanks

  18. In gujrati
    water melon seed= Tarbuj na be
    tamarind= Aambli
    star anise=badiya
    cocum, kokum=kokam
    palm jaggery= Desi gol
    lime peel= Limbu ni chal
    dry fenugreek leaves= Suki methi
    black cumin seeds= kadu jeeru

  19. Thank you for the catalog. it is very useful.
    Vetiver is a Tamil word. So vetiver is vetiver in Tamil. Also, kokum is called kudampuli in Tamil and malayalam.

    1. okay. i always thought vetiver is an english word 🙂 thanks for the info. with regards to kudampuli, i have kerala kudampuli and it is different from kokum. in fact i have both kokum and kudampuli stored in jars. they belong to the mangosteen family and hence there could be confusion between them. since i have used both of them in curries, they give different sour quality in curries. hope this helps.

    1. i always used to think biryani phool is stone flower or dagad flower. but some one had also commented that is star anise or chakri phool.

  20. Very helpful glossaries and good recipe collection!!!

    What is the English equivalent of the spice called “badiyan” in Gujarati?

    1. thankyou avani 🙂 badiyan is called as stra anise in english and chakri phool in hindi hope this help’s you.

    1. for pipal, are you referring to pippali. not sure of the tamil name, but in english, pippali is called as long pepper. i searched for akkarkara online and came to know that its english name is pellitory.

  21. Marathi moggu a spice in karanatak it’s English name is Kopak
    I would like to know the Gujarati name for the same.
    Good work done by u.
    Thank u very much.

    1. thanks for the info harismita. i am not sure what is the gujarati name of the marathi moggu.

  22. Thank u for ur list it’s very helpful for me….
    B.coz I learn cooking by net. Or video and always confused in masala name..
    So thank u……. For help

  23. Does anyone know about the seed called “jakkia/jhakia” in Hindi? It is common in Uttarakhand and the mountain areas. I’ve never seen it in the west and can’t find any information or an English name online.

    It’s often used for potato and cabbage sabjis.

    1. Hi CP,
      Jakhiya, the spice used for tempering vegetables (greens, potato etc) in Uttarakhandi cuisine are seeds of Cleome viscosa. It’s common name is Asian Spiderweed. We source our supply annually from Dehradun because Jakhiya is rarely available outside Uttarakhand.
      While it is used for cooking & medicinal purposes in Uttarakhand, it would be interesting to know from others, if it is used for cooking in other parts of India.

  24. What is marathi moggu known as in hindi and english…i also want to know which spices are exactly included in garm masala

    1. aisha, i don’t know. hope some reader can help. locally where i buy vegetables they call parsely as ‘chinese dhania’.

  25. I want to know what is flax seed and where it is available and in which indian dish it is used

    1. sushmita, flax seed is called as ‘alsi’. it is very healthy and you will find it in good grocery store or super store. in indian recipes dry chutneys are made from them. good egg substitute for making cakes.

  26. I always search your recipes. It is too good to see all the spices in one list. Actually , I wanted to know about BIRIANI PHOOL . I don’t know the use if this spice in biriyani.please help

    1. biryani phool is stone flower or patthar phool. its added in biryanis, pulaos and in kormas. even in biryani or pulao masala this spice is added.

  27. Hello dear,
    I am not fond of cooking but I have to do it. And I believe that whatever you do, do it with your best effort. So I keep on searching for food items of my childhood and what my mom cooked for us. She was superb cook. Accidentaly I stumbled on your site many times and I started liking it. Its too good. Right now I need some help without that I will not be able to have my Panchfodan. I want to know MARATHI name for Kalonji or Mangarail. I got ENGLISH name but not MARATHI one. Please help.

    1. thanks a lot richa. i don’t know what is kalonji called in marathi. i live in maharashtra and even in the shops or stores where i buy kalonji, its written as kalonji or nigella seeds but no marathi name is printed on the packet.

      1. Thanks for replying dear. No problem, now I will search Nigella seeds. Lets see what happens. Thanks again.

  28. hi pls could u tell me the english word for tefllam konkani and then the botanical name of tefllam thanks god bless and sorry for the trouble from jane

  29. 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.

    1. 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.

  30. 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


    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


    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!

    1. 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.

  31. 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

    1. Welcome DK ji. Thanks for your blessings and positive feedback. Still we have a lot of work to do in this section.

    1. shabuddin, yes ragi is called as nachnei. very nutritious but it comes in millet category.

    1. 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.

      1. 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.

  32. 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.^-^!

  33. I have just stumbled upon your site while surfing for Indian Spices & their versions. The main photo is a benchmark for many competitors – great sense of work keeping those rustic looks – Yes I have not yet been through your vegrecipesofindia.com First I wanted to complement about your great work – excellent
    I have been in the Advertising Photography worked for over 38 years now retired.

    1. thanks a lot shreeram ji. means a lot when the positive feedback comes from am experienced photographer. do browse through the site whenever possible.

  34. good.
    1 water melon seeds- chal magag in bangla
    2 onion seeds-kalo jeera in bangla
    3 poppy seeds- posta dana in bangla


      1. tulsi seeds are not chia seeds or sabja seeds. sabja seeds are seeds of sweet basil. sweet basil is different variety of basil. chia seeds are different. i have used both chia seeds and sabja seeds and both are different.

  35. HIII valuble informations but if with pics will be easiest for us to know and remeber the english names

  36. Hiii….. Can any one plzzzz tell me the Gujarati or Hindi meaning of this food items
    Green olives:
    Black olives:

    1. in hindi, olives are called as jaitoon or zaitoon. the veggie vendors i buy from, call zucchini as zucchini. on searching on google, some folks are calling it as turai or torai. but there are other varieties of turai also available in the indian market.

  37. Hi i want to contribute some gujarati name for this spice list……

    sweet basil: tukmariya
    bay Leaf: tamal patra
    big mustard seeds: sarsav
    black cardamom: elcho
    black mustard seeds: rai
    black pepper: teekha
    chilli powder: marchu powder
    clarified butter: ghee
    cloves: laving
    coconut desiccated: topranu khaman
    coconut dry: khopru
    coconut fresh: topru
    coriander: kothmari/kothmir
    curry leaves: mitho limbdo
    dry ginger: sunth
    green cardamom: elchi
    green chilli: chidiya marcha/lilu marchu
    ground nut, peanuts: shing
    holy basil: tulsi
    lime: limbu
    mace: javintri
    mint: phudino
    dry pomegranate seeds: dadum na dana
    poppy seeds: khas khas
    raisins: suki draksh
    salt: mithu
    star anise: baadiya
    tamarind: ambli
    turmeric: haldar
    vetiver: kewdo
    water melon seeds: magtari

  38. hi.. jus wanted to contribute to this wonderful list.. these are the names in tamil
    caraway seeds – perum seeragam
    ajwain – omam
    coconut – thengai
    coriander powder – dhaniya podi
    coriander seeds – dhaniya
    fresh corainder – kothamalli ilai
    curry leaves – karuveppilai
    mint – pudhina
    dry ginger – sukku
    jaggery – vellam
    palm jaggery – pana vellam
    lime – elumichai
    lime peel – elumichai thol
    raisins – kaindha dratchai / ularndha dratchai
    cashew – mundiri
    almond – badam
    fig – atthi pazham
    vetiver – vetiver
    rock salt – kal uppu
    asafoetida powder – perungaya podi
    the asafoetida that is thick like tamarind – katti perungayam
    cinnamon – pattai
    lavangam is clove
    fresh desiccated coconut – thuruvina thengai
    white sesame – vellai ellu
    black sesame – karupu ellu

  39. Thanks for the lovely info.
    Can someone let me know few more :
    Red pepper :
    Red pesto :
    Chorizo sausage :
    Parsley :
    rosemary :
    Fresh sage:
    Fresh thyme

  40. English name : Marathi Name
    Salt : Meeth
    Rock Salt : Sendhe Laun
    Red Chilli : Lal Mirchi
    Raisins : Bedane
    Poppy Seeds : Khas
    Mint : Pudina
    Kokum : Kokam
    Lime : Limbu
    Holy Basil : Tulas
    Groundnut : Sheng Dane
    green Chilli : hirvi mirchi
    green Elaichi : Veldoda. velchi
    dry ginger : Sunth
    fresh ginger : Ala
    Garlic : Lasun
    fenugreek seeds : Methya dane
    Coriander seeds: Dhane
    coriander seed powder : dhane pood

  41. Thanks for the comprehensive list, as well as the spelling alternatives. By the way, is Kokum the english name? I always thought that was the indian one!

  42. Thank You for such a lovely information, Now a days I am watching YouTube for cooking some times I get confused after hearing such difficult name but now it will be easy for me. Once again Thank You Very much

  43. dill is sowa or surwa,
    marjoram is marwa,
    celery is Shalari, Ajmud, Randhuni
    liquorice is mulethi

    1. Suchita, sendha namak is rock salt and is used mainly during religious fasting or vrat. sendha namak is different from common salt or black salt. you can get it big grocery or super stores in india.

      1. Sendha namak is also called sindhu salt or saindhava lavanam(Sanskrit) or indu uppu(Tamil). It is called Himalayan pink salt in English. When in crystal form, they look pink. When powdered they look white.

  44. Hi .. this was cool.. the holy basil is different from normal basil ?

    for a long time . i used tulsi for basil in my dishes and it came real yuck 🙂 thanks for clarifying !

    i still cant find basil (normal ones) anywhere !

    1. basil is usually available in cities like mumbai, bangalore etc. tulsi cannot be substituted for basil.

  45. This was quite helpful. However, I could not find the Indian names of Marjoram,Liquorice, DILL, Celery Seeds. If you may send to my above e mail ID , I will be obliged. Thanks once again.

  46. Thanks for this piece of important information pertained to names of food ingredients in Hindi. Like one reader here said, I knew most ingredient names in English,but least in Hindi. Thanks once again.

    1. welcome pradnya. i agree with your suggestion but practically it will make the page lot of time to load and will become very slow.

  47. thnks for helping out , I think I knw most of them but their English translations is good n I swear I knw the Hindi names only thnkuuu for getting me the proper names…..traditional spices traditional India…:)

  48. what is Rock flower .in hindi or english . . it is a spice . it looks like the root of a plant

    1. nalini, rock flower is also called as stone flower. in marathi it is known as dagad phool. (in marathi dagad means stone). in hindi it is called as pathar phool and in tamil it is called as kalpaasi. its a lichen and is used as a spice. i also add these to the kormas or pulaos sometimes. they have a strong aroma and flavor. these are also used in making the maharashtrian goda masala and in some recipes in the chettinad cuisine.

  49. Thanks for this useful info. My question is : What is hindi for Basil ? Is this plan available in India ? What can we use as substitute for Basil leaves?

    1. basil is called as basil. even the indian vegetable vendors call basil as basil. there is no substitute for basil leaves. tulsi is called as holy basil, but the taste and flavors of tulsi and basil is very different from each other. sweet basil seeds are called as sabja/tukmaria. basil leaves are easily available in india. on most supermarket shelves in the vegetable section, you will easily find basil leaves. also in the vegetable markets in indian metros and cities you can find basil. you can also grow basil like tulsi in a pot. you just need to buy the seeds or a small potted plant.

      1. plz tell me is normal basil n sweet basil same herb?? n the basil used in italian n thai cuisine.. is it this one only…?

        1. there are many varieties of basil. regular or normal basil is different from sweet basil. thai basil is different from the basil used in italian cooking. what you generally get in the market is italian basil unless the pack mentions it as thai basil.

        2. I have seen 9 different type Basil growing in pots in an USA nursery ,bought four sachets of seed and planted in sping here in Karachi its growing so nice but in summer I have the pots under the shade.

        3. yes there are many varieties. but here we mostly get italian basil and sometimes thai basil. not many varieties like that in USA.

  50. U have mentioned english name for magaz is water melon , where as it’s musk melon and both have difference in properties.

    1. actually both are called as magaz. the one which is available where i live has magaz written on the pack and includes watermelon seeds.

  51. hi,
    wanted to know what is Balsamic vinegar…here we are getting only fruit vinegar or synthetic vinegar (which are white or dark brown in colour).
    wanted to make sirke wale pyaaz….but am getting confused with the vinegar types….


    1. hi radhika. you can use white vinegar in the sirke wale pyaaz recipe. balsamic vinegar is made from the juice of sweet white trebbiano grapes. it is a traditional vinegar from italy.

  52. Thanks a lot for this Glossary. Makes it so much easier to find Indian spices in a foreign land.

  53. Hi Maams/ Sirs,
    Nice of you all for posting this knowledgeble information. In fact this knowledge is of utmost importance and necessity coz we can know what we are eating. I think very less people are aware of this. My sincere salute to you all. Thanks. Suresh, Goa

  54. very nice and informative..though we seem to know english these special names always go unheard..thanks

    1. nice post on Indian spices , here get all information, as well as export quality product from central India

    1. ajinomoto is called as chinese salt and also sodium glutamate. since these are spices and ajinomoto is not a spice, have not updated in this list.

  55. I would like to correct you on one thing here. Basil is defenitely not Tulasi. Tulasi belongs to the same family but in english it is Holy Basil. The Basil used in food is antirely different species. Some how all indian sites keep giving this incorrect name for Basil. It is wrong please correct it.

    1. thanks sv nagappa. of course i know the difference between tulsi and the basil leaves. in fact there are many different varieties of basil and tulsi is one of them. in fact even i am amazed how i made this error. will correct it on the page.

  56. In the pic above, its not a bowl.but a stone grinder, which was traditionally used by the women in Maharashtra, especially in the rural parts. It was used to grind grains like wheat, jowar, bajra, maize etc. Its basically used to make flour from grains.

    It involves a lot of labor and effort. I have seen women doing it and I used to think how much strength they must be having 🙂

    You may get it in the villages or towns of Maharashtra in the local market. It is still used by some people. I am not sure if you will get it in Indian metros like Mumbai, Delhi, Bangalore etc. Outside India, I don’t think you will get to see this.

    I think you are mistakenly taking the pic for the masala dabba or spice container. Usually, as I have seen the spice containers are made up of steel or aluminium and you can get them easily in India in any local shop or stores like big baazar, spencer etc.

    I hope I have answered your question 🙂

        1. sahil, charmagaz consists of 4 different type of seeds – water melon seeds, pumpkin seeds, cucumber seeds and muskmelon seeds.