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{{short description|Variety of spices grown across the Indian subcontinent}}


[[File:Common Indian spices.jpg|thumb|alt=Turmeric powder, mustard seeds, chili powder, cumin seeds|Turmeric powder, mustard seeds, chili powder, cumin seeds]]
[[File:Spices in an Indian market.jpg|thumb|Spices at a [[Goa]] market]]
[[File:Indian spices with labels (garam masala components) (49684333301).jpg|thumb|Indian spices with labels (garam masala components)]]
'''Indian spices''' include a variety of [[spices]] grown across the [[Indian subcontinent]] (a sub-region of [[South Asia]]). With different climates in different parts of the country, [[India]] produces a variety of spices, many of which are native to the subcontinent. Others were imported from similar climates and have since been cultivated locally for centuries. [[Black pepper|Pepper]], [[turmeric]], [[cardamom]], and [[cumin]] are some examples of Indian spices.


Spices are used in different forms: whole, chopped, ground, roasted, sautéed, fried, and as a topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring — those are typically heated in a pan with [[ghee]] (Indian clarified butter) or [[cooking oil]] before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. "[[Curry]]" refers to any dish in [[Indian cuisine]] that contains several spices blended together, whether dry or with a [[gravy]] base. However, it also refers to [[Curry tree|curry leaves]], commonly used in South India.


Below is a list of spices and other flavouring substances commonly used in India.


{| class="wikitable sortable"
|-
! Image
! [[English language|Standard English]]
! Notes
|-
| 
| [[Alkanet]] root
|(Hindi: Ratanjot)
|-
|
| [[Amchoor]]
| Raw unripe [[mango]] is sun-dried and then ground to fine powder.
([[Hindi]]: {{transl|hi|Amchoor|italic=no}} {{lang|hi|आमचूर}})
|-
| [[File:Ferula assa-foetida - Köhler–s Medizinal-Pflanzen-061.jpg|120px]]
| [[Asafoetida]]
| Intensely aromatic - flavor profile sometimes compared to that of [[Truffle|truffles]] and [[garlic]].
Used as [[Tempering (spices)|Tempering Spice]].


(Hindi: {{transl|hi|Hing|italic=no}} {{lang|hi|हिंग}})
|-
| [[File:Indian bay leaf - tejpatta - indisches Lorbeerblatt.jpg|120px]]
| [[Laurus nobilis|Bay leaf]], [[Cinnamomum tamala|Indian bay leaf]]
| Both Indian bay leaf and bay leaf are similar and called Tej Patta in Hindi. However, they are from two different species and have differences in taste.
Used as Tempering Spice.


(Hindi: {{transl|hi|Tej Patta|italic=no}} {{lang|hi|तेज पत्ता}})
|-
| [[File:BlackCardamom.jpg|120px]]
| [[Black cardamom]]
| Very earthy and darkly aromatic. Often used in North Indian curries.
Used as Tempering Spice.


(Hindi: {{transl|hi|Badi Elaichi|italic=no}} {{lang|hi|बड़ी इलाइची}})
|-
| [[File:Black Pepper Grains.jpg|120px]]
| [[Black pepper|Black peppercorns]]
| Pepper may be used whole or ground in Indian cuisines. The largest producer is the southern Indian state of Kerala.
Used as Tempering Spice.


(Hindi: {{transl|hi|Kali Miri|italic=no}} {{lang|hi|काली मरी}})
|-
|-
| [[File:Charoli.JPG|120px]]
| ''[[Buchanania lanzan]]''
| Also known as Charoli/Chironji, is a type of nut particularly used in making desserts.
(Hindi: {{transl|hi|Chironji|italic=no}} {{lang|hi|चिरोन्जी}})
|-
| [[File:Illustration Capparis spinosa0.jpg|120px]]
| [[Caper]]s
| They are immature flower buds of ''Capparius spinosa,'' also known as caper berry.
(Hindi: {{transl|hi|Kabra|italic=no}} {{lang|hi|कब्र}})
|-
| [[File:Green-Yellow-Red-Pepper-2009.jpg|120px]]
| [[Capsicum]] or [[bell pepper]]
|(Hindi: {{transl|hi|Shimla Mirch|italic=no}} {{lang|hi|शिमला मिर्च}})
|-
| [[File:Black Cumin.jpg|120px]]
| [[Caraway|Caraway seeds]]
| Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Shahijeera|italic=no}} {{lang|hi|शाहजीरा}})
|-
| [[File:Celery seed.jpg|120px]]
| [[Ajwain|Carom seeds]]
|Also known as bishop's weed, they're different from celery seeds and [[Radhuni]] seeds
Used as [[Tempering (spices)|Tempering Spice]].


(Hindi: {{transl|hi|Ajwain|italic=no}} {{lang|hi|अजवायन}})
|-
|
| [[Cinnamomum cassia|Cassia buds]]
|Also known as [[Mesua ferrea|Mesua Ferrea]], are the unopened flowers of the cinnamon tree that are picked just before blooming and dried in the sun.
Used in [[Ayurveda]] for treating fever, vomiting, [[Urinary tract infection|UTIs]], migraines etc.


It's also used in [[Chyavanprash]].


Used as Tempering Spice.


|-
|
| Char Magaz
| It's a mixture of four types of melon seed kernels ([[Watermelon]], [[Cantaloupe]], [[Cucumber]], [[Pumpkin]]).
(Hindi: {{transl|hi|Char Magaz|italic=no}} {{lang|hi|चार मगज}})
|-
| [[File:Canelle Cinnamomum burmannii Luc Viatour crop1.jpg|120px]]
| [[Cinnamon]]
| Grown commercially in Kerala in southern India. Two types, cassia (common) and royal.
Used as Tempering Spice.


(Hindi: {{transl|hi|Dalchini|italic=no}} {{lang|hi|दालचीनी}})
|-
| [[File:Citric acid glass bottle.jpg|120px]]
| [[Citric acid]]
|
|-
| [[File:ClovesDried.jpg|120px]]
| [[Clove]]s
| Kerala, Tamil Nadu, and Karnataka are largest producers in India.
Used as Tempering Spice.


(Hindi: {{transl|hi|Laung|italic=no}} {{lang|hi|लौंग}})
|-
| [[File:Coriander.png|120px]]
| [[Coriander]] seed
|Is also used in powdered form.
Used as Tempering Spice.


(Hindi: {{transl|hi|Sabut Dhaniya|italic=no}} {{lang|hi|साबुत धनिया}})
|-
| [[File:Piper cubeba - Köhler–s Medizinal-Pflanzen-244.jpg|120px]]
| Cubeb or [[Piper cubeba|tailed pepper]]
| Tastes of clove with added bitterness with a persistent mild numbing sensation
(Hindi: {{transl|hi|Sheetal Cheeni|italic=no}} {{lang|hi|शीतलचीनी}}/{{transl|hi|Kabab Cheeni|italic=no}} {{lang|hi|कबाब चीनी}})
|-
| [[File:Sa cumin.jpg|120px]]
| [[Cumin]] seed
|Used as Tempering Spice.


(Hindi: {{transl|hi|Jeera|italic=no}} {{lang|hi|जीरा}})
|-
| 
| [[Cumin]] seed ground into balls
|
|-
| [[File:Murraya koenigii leaves - curry leaves.jpg|120px]]
| Curry leaf or [[Azadirachta indica|sweet neem]] leaf
| Foliage of the [[curry tree]].
Cannot retain flavour when dried. Only used fresh. (Hindi: {{transl|hi|Kari Patta|italic=no}} {{lang|hi|करी पत्ता}})
|-
| [[File:Fennel seed.jpg|120px]]
| [[Fennel]] seed
|Used as natural mouth-freshener.
Used as Tempering Spice.


(Hindi: {{transl|hi|Saunf|italic=no}} {{lang|hi|सौंफ}})
|-
| [[File:Qasuri Methi.JPG|120px]]
| [[Fenugreek]] leaf
|(Hindi: {{transl|hi|Methi|italic=no}} {{lang|hi|मेथी}})
|-
|
|Dry [[Fenugreek]] leaves
|It is rubbed gently in the palms of the hands and sprinkled over the cooked dish towards the end.
(Hindi: {{transl|hi|Kasuri Methi|italic=no}} {{lang|hi|कसूरी मेथी}})
|-
| [[File:Fenugreek-methi-seeds.jpg|120px]]
| [[Fenugreek]] seed
|Used as Tempering Spice.
(Hindi: {{transl|hi|Methi dana|italic=no}} {{lang|hi|मेथी दाना}})
|-
| [[File:Assam-fruit-1-1.jpg|120px]]
| [[Gambooge|''Garcinia gummi-gutta'']]
| Used in fish preparations in Kerala
|-
| [[File:Garam Masala new 2008-1.jpg|120px]]
| [[Garam masala]]
| Blend of 8+ warming spices. Each family has their own recipe.
(Hindi: {{transl|hi|Garam Masala|italic=no}} {{lang|hi|गरम मसाला}})
|-
| [[File:Garcinia indica - fruits, seeds, pulp and rinds.jpg|120px]]
| ''[[Garcinia indica]]''
|Used mainly in Maharashtrian
Konkan and Gujarati cuisine. It has a sour taste with a faintly sweet aroma.


(Hindi: {{transl|hi|Kokam|italic=no}} {{lang|hi|कोकम}})
|-
| [[File:GarlicBasket.jpg|120px]]
| [[Garlic]]
|(Hindi: {{transl|hi|Lasson|italic=no}} {{lang|hi|लहसुन}})
|-
| [[File:Ingwer 2 fcm.jpg|120px]]
| [[Ginger]]
|(Hindi: {{transl|hi|Adarak|italic=no}} {{lang|hi|अदरक}})
|-
| [[File:Ginger powder.JPG|120px]]
| Dried [[ginger]]
| mostly powdered
(Hindi: {{transl|hi|Sonth|italic=no}} {{lang|hi|सोंठ}})
|-
| [[File:Cardamone.jpg|120px]]
| [[Green cardamom]]
| Malabar variety is native to Kerala. Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Hari Elaichi|italic=no}} {{lang|hi|हरी इलायची}})
|-
| [[File:Green chilli.jpg|green chilli|120px]]
| Green [[chili pepper]]
|(Hindi: {{transl|hi|Hari Mirch|italic=no}} {{lang|hi|हरी मिर्च}})
|-
| [[File:Phyllanthus officinalis.jpg|120px]]
| [[Phyllanthus emblica|Indian gooseberry]]
|It is used in [[Chyavanprash]].
(Hindi: {{transl|hi|Amla|italic=no}} {{lang|hi|आंवला}})
|-
| [[File:Harra (Terminalia chebula) hanging fruit at 23 Mile, Duars, WB W IMG 5902.jpg|120px]]
| ''[[Terminalia chebula|Inknut]]''
|Also called Haritaki.
Used in [[Ayurveda]] for treating chronic ulcer, diarrhea, dysentery and piles.


(Hindi: {{transl|hi|Harad|italic=no}} {{lang|hi|हरड़}})
|-
| [[File:Heap of Jakhya on a White Surface.jpg|120px]]
| [[Jakhya]]
| Also called dog mustard or wild mustard. Used in [[Garhwali people|Garhwali]] and [[Kumauni cuisine|Kumaoni]] styles of cuisines.
Tasteless and odorless when uncooked; Earthly and crunchy when crackled in oil.


(Hindi: {{transl|hi|Jakhya|italic=no}} {{lang|hi|जख्या}})
|-
|
| [[Parmotrema perlatum|Black Stone Flower]]
| It has a strong earthy aroma and a very dry, light fluffy texture and feel to it. It is widely used in Chettinad cuisine and to some extent in Hyderabadi and Marathi cuisine.
(Hindi: {{transl|hi|Pathar phool|italic=no}} {{lang|hi|पत्थर फूल}})
|-
|
|[[Guizotia abyssinica]]
|[[Kaaral/Khuraasni/Raamtill]]
|-
| [[File:Liquiritiae radix suessholzwurzel.jpg|120px]]
| [[Liquorice|Licorice]] powder
|(Hindi: {{transl|hi|Mulethi|italic=no}} {{lang|hi|मुलेठी}})
|-
| [[File:Piper longum.jpg|120px]]
| [[Long pepper]]
|Used in South Indian cuisines.
(Hindi: {{transl|hi|Pippali|italic=no}} {{lang|hi|पिप्पली}})
|-
|
| [[Kaachri]]
|
|-
| 
| [[Mango]] Extract
|
|-
|
| [[Marathi Moggu]]
|
|-
| [[File:Mustard.png|120px]]
| [[Mustard seed|Yellow Mustard seed]]
|Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Sarson|italic=no}} {{lang|hi|सरसों}})
|-
| [[File:BrownMustardSeed.JPG|120px]]
| Brown [[mustard Seed]]
|Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Rai|italic=no}} {{lang|hi|राइ}})
|-
|
|[[Naagkeshar]]
|Used in [[Maharashtrian cuisine]] as one of the ingredients of [[Godaa Masaalaa]].
(Hindi: {{transl|hi|Nagkeshar|italic=no}} {{lang|hi|नागकेसर}})
|-
| [[File:Nigella Sativa Seed.jpg|120px]]
| [[Nigella sativa|Nigella]] seed
|Give smokey, nutty flavor to any dish. Its either dry roasted or used as [[Tempering (spices)|Tempering Spice]].


(Hindi: {{transl|hi|Kalonji|italic=no}} {{lang|hi|कलौंजी}})
|-
| [[File:Muscade.jpg|120px]]
| [[Nutmeg]]
| (Hindi: jaayaphal जायफल)
|-
| [[File:Mace 1.JPG|120px]]
| [[Nutmeg|Mace]]
| Mace is outer covering to nutmeg nut. Similar aroma.
(Hindi: {{transl|hi|Javitri|italic=no}} {{lang|hi|जावित्री}})
|-
| [[File:Panch-phoron.jpg|120px]]
| [[Panch phoron]]
| This is a Bengali spice mix that combines fennel seeds, cumin seeds, fenugreek seeds, mustard seeds and nigella seeds.
Used as [[Tempering (spices)|Tempering Spice]].
|-
| [[File:An opened pomegranate.JPG|120px]]
| [[Pomegranate]] seed
| Dried and ground in the Middle East.
(Hindi: {{transl|hi|Anardana|italic=no}} {{lang|hi|अनारदाना}})
|-
| [[File:Poppy seeds.jpg|120px]]
| [[Poppy seed]]
| Very popular in [[West Bengal]] known '''posto''', with no of [[Bengali cuisine]], most popular '''Allu Posto'''
(Hindi: {{transl|hi|Khas khas|italic=no}} {{lang|hi|खसखस}})
|-
|
|[[Pandanus amaryllifolius|''Pandanus'' (Screwpine)]]
|(Hindi: {{transl|hi|Pulao Patti|italic=no}} {{lang|hi|पुलाव पत्ति}}/ {{transl|hi|Annapoorna Pattiyaan|italic=no}} {{lang|hi|अन्नपूर्णा पत्तियां}})
|-
|
|[[Radhuni]] Seeds/Wild celery
|It is dried fruit of [[Trachyspermum roxburghianum|Trachyspermum roxburgianum.]]
Mostly used in [[Bengali Cuisine]].


(Hindi: {{transl|hi|Ajmod|italic=no}} {{lang|hi|अजमोद}})
|-
| [[File:Chilly ap.JPG|120px]]
| [[Chili pepper|Red Chili Pepper]]
|(Hindi: {{transl|hi|Lal Mirch|italic=no}} {{lang|hi|लाल मिर्च}})
'''Bhut Jolokia''' (Arunachal Pradesh, Assam, Manipur, and Nagaland).


'''Kashmiri''' '''Mirch''' (Kashmir).


'''Guntur Sannam''' (Andhra Pradesh).


'''Jwala Chilli''' (Gujarat).


'''Byadagi''' (Karnataka and Tamil Nadu).


'''Ramnad Mundu/Gundu''' (Tamil Nadu and Andhra Pradesh).


'''Dhani''' (Manipur and Mizoram).


'''Kanthari''' (Manipur, Mizoram, Tamil Nadu, and Kerala).


'''Warangal Chappatta''' (Telangana).


Used as [[Tempering (spices)|Tempering Spice]].
|-
| 
| [[Saffron]] pulp
| Actually, safflower concentrate
|-
| [[File:Iran saffron threads.jpg|120px]]
| [[Saffron]]
| World's most expensive spice. Used for flavouring rice & desserts.
(Hindi: {{transl|hi|Kesar|italic=no}} {{lang|hi|केसर}})
|-
| [[File:Sa white sesame seeds.jpg|120px]]
| [[Sesame seed]]
|Black Sesame seed (Hindi: {{transl|hi|Kala Til|italic=no}} {{lang|hi|काला तिल}})
White Sesame seed (Hindi: {{transl|hi|Til|italic=no}} {{lang|hi|तिल}})
|-
| [[File:Illicium verum 2006-10-17.jpg|120px]]
| [[Illicium verum|Star Anise]]
| Exotic, Chinese-influenced flavours
Used as [[Tempering (spices)|Tempering Spice]].


(Hindi: {{transl|hi|Chakra phool|italic=no}} {{lang|hi|चक्र फूल}})
|-
|
| [[Sichuan pepper|Sichuan Pepper]]
|Also known as Teppal/ Tirphal.
(Hindi: {{transl|hi|Tirphal|italic=no}} {{lang|hi|तिरपाल}})
|-
| [[File:Tamarind2.jpg|120px]]
| [[Tamarind]]
| Provides tartness in South Indian curries. (Hindi: {{transl|hi|Imli|italic=no}} {{lang|hi|इमली}})
|-
| [[File:Carom.jpg|120px]]
| [[Trachyspermum ammi|Thymol]]/carom seed
|Used as [[Tempering (spices)|Tempering Spice]].
(Hindi: {{transl|hi|Ajwain|italic=no}} {{lang|hi|अजवायन}})
|-
| [[File:Turmericroot.jpg|120px]]
| [[Turmeric]]
| It is used extensively in Indian cooking. It is also often used as a colourant. It has a warm, peppery taste with musky, earthy undertones.
'''Raw Turmeric''' (Hindi: {{transl|hi|Kachi Haldi|italic=no}} {{lang|hi|कच्ची हल्दी}}).


'''Dry Turmeric''' (Hindi: {{transl|hi|Sukhi Haldi|italic=no}} {{lang|hi|सूखा हल्दी}}).


'''Ground Turmeric''' (Hindi: {{transl|hi|Haldi|italic=no}} {{lang|hi|हल्दी}}).
|-
| 
| Gum [[Tragacanth]]
| A thickener and coating for desserts
|-
| [[File:White pepper whole.JPG|120px]]
| [[Black pepper#White pepper|White Peppercorns]]
|Mostly used in white, cream based gravies/curries.
(Hindi: {{transl|hi|Safed Mirch|italic=no}} {{lang|hi|सफेद मिर्च}})
|}


==See also==
*[[Spice trade]]
*[[Masala dabba]], traditional spice box
*[[Spice mix|Spice Mixes]]

==External links== 


* {{cite web|title=Glossary Pakistani & Indian Spices (Masala)|url=http://www.khanapakana.com/article/c15decd5-50c1-48b2-8773-85cdc5686eee/glossary-pakistani-indian-spices-masala-|publisher=Direct Advert Media LLC|access-date=2 October 2013}}


* {{cite book
| last1 = Gantzer | first1 = Hugh | last2 = Gantzer | first2 = Colleen | year = 2014 | title = SpiceStory | publisher = Spices Board of India | isbn = 9789383098385 }}
* {{cite book|last=Raghavan|first=Susheela|title=Handbook of Spices, Seasonings, and Flavorings.|year=2006|publisher=CRC Press|location=Hoboken|isbn=9781420004366|url=https://books.google.com/books?id=m4vvs87XiucC|edition=2nd}}


{{Cuisine of India}}


{{二次利用|date=1 October 2022}}
{{DEFAULTSORT:List Of Indian Spices}}
[[Category:Indian spices]]
[[Category:Indian cuisine-related lists|Spices]]
[[Category:Desi culture]]
</translate>

List of Indian spices - Revision history

imported>Fire at 05:01, 9 January 2023