Indian Condiment & Spices Hindi & English Name With Their Uses In Kitchen
1. Ajowan (Ajwain)
2. Aniseed (Saunf)
3. Asafoetida (Hing)
4. Bay Leaf (Taj Patta)
5. Green Cardamom (Choti elaichi)
6. Black Cardamom (Moti/Badi elaichi)
7. Cinnamon (Dalchini)
8. Clove (Laung)
9. Coriander Seed (Dhaniya)
10. Cumin (Jeera/Zeera)
11. Chilli (Mirch)
12. Fenugreek (Methi daana)
13. Wild Mangosteen (Kokum)
14. Mace and Nutmeg (Javitri and Jaiphal)
15. Mustard (Sarson/Rai)
16. Nigella (Kolonji/Onion seeds)
17. Pepper (Kali Mirch)
18. Poppy Seeds (Khus Khus)
19. Saffron (Kesar/Zafran)
20. Turmeric (Haldi/Yellow ginger)
21. Curry Leaf (Kari Patta)
22. Dried Ginger (Saunth)
23. Black Salt (Kala namak)
24. Allspice (Kebab cheeni)
25. Cubeb Pepper (Pipli/Long pepper)
26. Dill (Sowa)
27. Liquorice (Mulethi/Black sugar)
28. Star Anise (Badalphool/Chakriphool)
29. Zedoary (Aam haldi/Wild turmeric)
30. Celery Seeds (Radhuni)
31. Marjoram (Marwa)
32. Oregano (Sathra/ Mountain mint)
33. Capers (Marathi Moggu/ Kiari/ Kabra)
34. Stone Flower (Pathar ka phool)
35. Cobra Saffron (Nag kesar)
36. Basil Seeds (Subza)
37. Root of Betel (Paan ki jadh)
Allspice
Whole or ground #spice
Small brown berry. Flavour
resembles a combination,
cinnamon, clove and nutmeg.
Native to W. India. – Spices
and #Herbs SL 326
Sausages, braised meats,
poached fish, cooked fruits,
puddings, pies, relishes
Anise
Whole or ground spice
Licorice flavour, native to
Spain, China, and Syria.
Cookies, pastries, bread.
Basil
Herb leaf; fresh or dried
Aromatic green leaf, member
of mint family. Can be grown
fresh in warm weather.
Tomato dishes, Pesto, egg
dishes, salads, marinades,
fish, compound butters.
Bay leaf
Whole leaf herb
Stiff, dark green, oblong leaf.
Pungent aroma. Reminiscent
of sassafras. Comes from
laurel tree.
Stocks, sauces, soups, stews,
braised meats.
Bouquet garni
Flavouring mix
A personal selection of herbs,
vegetables and occasionally
spices, often tied with a string.
– Spices and Herbs SL 329
Stocks, soups, sauces
Caraway
Whole spice, seed.
Dark brown curved seed.
Grown in Northern Europe.
Rye breads, cabbage,
sauerkraut, Eastern European
cuisine.
Cardamom
Whole pod or ground seed
spice.
Tiny brown seeds, white on
green pods. Sweet and
aromatic, expensive. Native of
India and Guatemala.
Pickling, Danish pastries,
curries
Cayenne
Ground spice, seed.
Ground hot red pepper. Very
powerful. Native to French
Guiana.
In small amounts: soups,
sauces, fish, eggs.
Celery seed
Whole or ground spice, seed
Tiny brown seed, with strong
celery flavour. Too much can
create a “hot” spice effect.
Salads, dressings, pickling,
tomato dishes, marinades. –
Spices and Herbs SL 321
Chervil
Herb leaf, fresh or dried
Mild flavour of parsley and
tarragon
Soup, salads, sauces, egg
dishes, chicken, fish,
dressings.
Chili powder
Ground spice, blend
Blend of ground cumin, chili
pepper, oregano, all spice. Can
be mild or hot
Chili, stews, sauces, ground
meats.
Chives
Fresh, dried, frozen herb
Fine, hollow, green top of a
very small onion
Salads, egg and cheese
dishes, fish soups, sauces.
Cilantro
Leaf herb, dried or fresh
Light green aromatic leaf.
Shape of flat parsley but much
more pungent flavour. Leaf
from coriander seed. – Spices
and Herbs SL 333
Salads, salsa, sauces, soups,
eggs, dressings
Cinnamon
Stick or ground spice
Aromatic bark from cinnamon
or cassia tree. Reddish brown
colour. Native to east India.
Preserves, stewed fruits,
breads, pastries, desserts,
ham, hot beverages.
Clove
Whole or ground spice
Dried flowerbud of tropical
clove tree, pungent, sweet in
flavour. Native to Indonesia.
Whole: Marinades, stocks,
sauces, braised meats, hams,
and pickling. Ground: pastries,
fruits and cakes.
Coriander
Whole or ground spice
Round, light brown seed.
Slightly aromatic flavour.
Native to Argentina and
Morocco. Seed to cilantro leaf.
Pickling, sausage, stocks,
pork, curries, gingerbread,
salsa, dressings. – Spices and
Herbs SL 259
Cumin
Whole or ground seed, spice
Small seed resembling
caraway, but lighter in colour.
Grown in Mexico and Syria.
Ingredient in chili and curry
powder blends. Sausage,
meats, salsa, egg, and cheese
dishes.
Curry
Ground blend, spice
Mixture of approx. 20 spices,
peppery, yellow in colour.
Includes turmeric, cumin,
coriander, ginger, clove,
cinnamon. Can vary from mild
to very hot.
Curry dishes, vegetables,
soups, sauces, fish, meat, rice.
Dill
Whole seed or “dill weed”
which are leaves. Leaf fresh or
dried.
Herb and seed with “ dill pickle”
flavour. Seed more pungent
than herb.
Seed: Pickling soups,
sauerkraut, marinades. Herbs:
Salads, soups, fish and
shellfish, vegetables, sauces,
vinegar.
Fennel
Whole seed
Greenish brown seed, similar
in flavour to anise. Grown in S.
America, Asia, and Africa.
Sausage, tomato, sauces,
marinades, fish, pickling.
Fine herbes
Herb blend
Generally a bouquet blend of
three or more herbs used to
enhance various dishes. Finely
chopped herb mixture – chives,
tarragon, parsley, basil,
savoury, etc. – Spices and
Herbs SL 257
Herb sauce, compound
butters, broiled, fish, cold
sauces.
Garlic
Fresh, whole bulb. Dried:
granulated powder, or mixed
with salt.
Strong, aromatic member of
onion family. – Spices and
Herbs SL 259
Used widely in cooking.
Ginger
Spice, fresh whole, dried
powder, candied, crystallized,
or pickled.
Light brown knobby root from
tropical plant.
Baked goods, desserts, fruits,
curry dishes, pickling, chutney,
Chinese, Caribbean and
Japanese cuisine.
Juniper Berry
Whole spice
Slightly soft, purple berry,
“Piney” flavour. Principle
flavour of gin.
Marinades, game dishes,
sauerkraut.
Mace
Whole “blade” or ground spice.
Made from outer covering of
nutmeg. Orange red in colour.
Aromatic, similar to nutmeg in
flavour but milder.
Baked goods, desserts, fruits,
sausage, fish, vegetables,
preserves.
Marjoram
Dried herb leaf
Grey green herb from mint
family. Similar to oregano but
milder.
Beef, veal, lamb, sausage,
pâtés, poultry, stews, soups,
vegetables, salads, sauces.
Mint
Herb leaf, fresh or dried.
Aromatic herb with cool flavour.
Spearmint and peppermint are
most common.
Lamb, fruits, tea, fruit,
beverages, peas, carrots,
potatoes, jellies, soups,
sauces.
Mirepoix
Flavouring mix
Mixture of vegetables, herbs
and spices used to enhance
the flavour of meat, fish and
shellfish dishes. Common
ingredients are – onion, celery,
carrot, leek, garlic,
peppercorns, bayleaf, clove,
thyme and rosemary.
Stocks, soups, sauces, roasts.
Mustard seed
Whole and ground seed
Very pungent seed – white,
yellow or brown. – Spices and
Herbs SL 297
Blended w/vinegar to make
prepared mustard. Pickling,
sauces, salsa, Prepared:
Sandwiches sauces,
dressings, ham.
Nasturtium
Leaf and seed.
Plant with yellow, orange, and
red flowers, with sharp casting
leaves and seeds with pungent
odour.
Salads, pickling, mustard.
Nutmeg
Whole or ground spice
Sweet, aromatic kernel of
nutmeg fruit. Grown in
Netherlands and East and
West Indies.
Baked goods, pies, cream
sauces, soups, chicken, veal,
vegetables, desserts, breads.
Oregano
Leaf or ground herb, fresh or
dried.
Pungent herb, similar to
marjoram, but stronger. Native
to Italy and Mexico, grown
domestically.
Italian and Mexican dishes,
tomato sauces, soups, sauces,
stews, meats, salads,
marinades.
Paprika
Ground spice
Ground from dried sweet red
pepper. Spanish: Bright and
mild. Hungarian: Darker and
more pungent.
Asset to bland pale food. Fish,
sauces, dressings, garnish.
Parsley
Fresh leaf herb in bunches.
Dried.
Green leaf, curly or flat, with
delicate sweet flavour.
Excellent source of vitamin C.
Garnish, fried stews, sauces,
salads, vegetables, potatoes.
Pepper
Whole “peppercorns” black,
white, or green, cracked
medium or fine ground.
Small hard berry. Black:
Pungent, aromatic. White:
What is left when black outer
casing is removed, milder.
Adds sharp tang to all foods.
Green: Packed in mild brine.
Widely used with just about all
foods including green in
sweets.
Poppy seeds
Whole spice
Tiny blue black seeds with
crunchy nut like flavour. It is a
product of the opium poppy,
but does not contain opium
Garnish for breads, rolls,
pastry, fillings, cookies, cakes,
salsa, dressings.
Rosemary
Whole leaf herb, fresh or dried.
Light green leaf resembling
pine needles. Very aromatic.
Once grown, very healthy and
strong, even in cold weather.
Lamb, fish, beef, sauces,
soups, stews, salads,
marinades.
Sachet bag
Spice mix
Various spices tied in a small
cheesecloth sack. – Spices
and Herbs SL 252
Braised meats, game stews,
pickling, soups, sauces
Saffron
Whole “threads” spice
Only the stigmas from the
saffron crocus are used. Very
expensive. Gives bright yellow
colour to foods. Mild distinctive
flavour.
Flavour and colour baked
goods, rice, potatoes, soups,
sauces, curry, meats.
Sage
Whole, rubbed, or ground herb
leaf, fresh or dried.
Pungent grey green herb with
fuzzy leaves, oblong shape.
Stuffing’s, meats, poultry,
soups, stews, salads, fish.
Savory
Fresh or dried herb leaf
Fragrant herb of mint family.
Summer preferred to winter.
Salads, eggs, vegetables,
stuffing’s, soups, meats, fish,
sauces.
Sesame
Whole (hulled or unhulled)
seed
Small yellowish seed with nutty
taste. High oil content.
Imported from Asia, East and
Central America.
Can be roasted. Bread and roll
garnish, salads, oriental candy.
Tarragon
Fresh, dried, pickled herb leaf.
Delicate green herb that is both
mint and licorice – like. Small
oblong leaf. – Spices and
Herbs SL 265
Béarnaise sauce, tarragon
vinegar, chicken, fish, salads,
dressings, eggs.
Thyme
Fresh or dried herb leaf,
crushed or ground
Tiny brownish green leaf, very
aromatic. – Spices and Herbs
SL 297
Soups, chowders, stocks,
sauces, meats, poultry, salads,
dressing.
Turmeric
Ground spice
Intense yellow root of ginger
family. Mild but peppery flavour
Curry powder, pickles, relish,
salads, eggs, rice, chow –
chow
