Spices List Spices List
English Name Indian Name In Hindi
(For Shopping Purpose)
1 Asafoetida
2 Bay Leaf
3 Black or Brown Cardamom
4 Black Pepper
5 Cardamom (green)
6 Carom Seeds
7 Cassia/Cinnamon Sticks
8 Cloves Bud
9 Coriander Seeds
10 Coriander Powder
11 Chat Masala
12 Cumin Seeds
13 Cumin Powder
14 Curry Leaves
15 Dry Fenugreek Leaves
16 Garam Masala Powder
17 Fennel Seeds
18 Fenugreek Seeds
19 Mace
20 Mustard Seeds
21 Nigella Seeds
22 Nutmeg
23 Poppy Seeds
24 Red Chili Powder
25 Saffron Strands
26 Star Anise
27 Tamarind
28 Turmeric Powder
Purpose For Use
Hing
Tej Patta
Moti Elaichi/Badi Elaichi/Kali Elaichi
Kali Mirch
Elaichi/Choti Elaichi
Ajwain
Dalchini
Laung
Sabut Dhaniya
Dhania powder
Chat Masala
Sabut Jeera
Jeera powder
Kadi Patta
Kasuri Methi
Garam Masala POwder
Saunf
Methi Dana
Javitri
Sarson/Rai
Kalaunji
Jaifal
Khas Khas
Lal Mirch
Kesar/Keshar
Chakra Phool/Badiyan
Imli
Haldi Powder
Flavouring agent for the dish.
Aromatic ingredient for rice and other Indian dishes. Also used as part of spice blend.
Aromatic and flavouring agent for many Indian dishes. Also used as part of spice blend for
gravies, rice and dessert dishes.
Important taste and flavouring agent in the majority of Indian dishes especially south Indian
preparation and to make spice blends.
Important taste and flavour enhancer for Pulaos, Biryanis and sweet dishes. Also used as an
aromatic agent for certain dishes. Used for making special spice blends
Flavouring and taste enhancing ingredient for different dishes. Especially used for fried savoury
dishes and breads.
Taste and Flavouring ingredient. Imparts a sweet aroma to the dish. A basic spice used in
different masalas and spice blends. Sticks can also be used in some rice and curry dishes.
Important flavouring and taste enhancing ingredient for different dishes. Popular ingredient
used in numerous Indian spice blends.
Base ingredient for different type of tadkas (tempering). Taste and Flavour enhancer for
various dishes. Popular ingredient used in numerous Indian spice blends.
Taste and flavour enhancer for various dishes. Used in most Indian dishes for the main base
sauce.
Taste and flavour enhancer for various savoury street food style Indian dishes and snacks.
Base ingredient for different type of tadkas (tempering).Flavouring agent for many Indian
dishes and rice preparations. Used in most Indian dishes for the main base sauce. Also used in
numerous spice blends.
Taste and flavour enhancer for various dishes. Used in most Indian dishes for the main base
sauce.
Base ingredient for different type of tadkas (tempering).An aromatic herb used to enhance
flavour for mostly vegetarian dishes. Highly used in Western and South Indian cuisine.
Dried herb used to enhance flavour and tatse to the dish. Used commonly in Punjabi or North
Indian cuisine.
Very popular Indian spice blend made with many differen spices. Used in most Indian dishes.
Aromatic and flavour enhancer for dishes. An important spice in many spice blends
Base ingredient for different styles of Tadkas (tempering). Can be used in spice blends.
A very aromatic spice used as a taste and flavouring agent. Commonly used ingredient in most
North Indian spice blends. Used for making special regional dishes such as biriyani, dum alu
etc.
Base ingredient for different styles of Tadkas (tempering). Also used to make mustard base
sauce. Very commonly used in Eastern and Southern Indian dishes.
One of the base ingredient for different styles of Tadkas (tempering). Flavour enhancer for
many Indian dishes. Used in Indian snacks, breads and savoury dishes.
A very intense flavouring agent for speciality dishes. Commonly used ingredient in most of
North Indian spice blends.
Used in some regional blended masalas for its taste and flavour. Also used as paste to thicken
sauces. Very commonly used in Eastern region of India.
Most important spice to add heat to dishes. Large amounts also imparts a subtle red colour to
the dish.
Colouring and flavouring agent to speciality savoury dishes and desserts. Imparts an aroma to
the dish.
Aromatic and flavourful spice mostly used in various spice blends. Can be used in Pulaos and
other special gravies. Imparts a delicate flavour to dish.
A sour taste and flavour enhancer mainly for gravy based dishes and chutneys.
Colour enhancer and Anti-Bacterial ingredient in different marinades. Used in many spice
blends.
Spices List Spices List Purpose For Use
English Name Indian Name In Hindi
(For Shopping Purpose)
1 Asafoetida Hing Flavouring agent for the dish.
2 Bay Leaf Tej Patta Aromatic ingredient for rice and other Indian dishes. A
3 Black or Brown Cardamom Moti Elaichi/Badi Elaichi/Kali EAromatic and flavouring agent for many Indian dishes.
4 Black Pepper Kali Mirch Important taste and flavouring agent in the majority o
5 Cardamom (green) Elaichi/Choti Elaichi Important taste and flavour enhancer for Pulaos, Birya
6 Carom Seeds Ajwain Flavouring and taste enhancing ingredient for differen
7 Cassia/Cinnamon Sticks Dalchini Taste and Flavouring ingredient. Imparts a sweet arom
8 Cloves Bud Laung Important flavouring and taste enhancing ingredient fo
9 Coriander Seeds Sabut Dhaniya Base ingredient for different type of tadkas (tempering
10 Coriander Powder Dhania powder Taste and flavour enhancer for various dishes. Used in
11 Chat Masala Chat Masala Taste and flavour enhancer for various savoury street
12 Cumin Seeds Sabut Jeera Base ingredient for different type of tadkas (tempering
13 Cumin Powder Jeera powder Taste and flavour enhancer for various dishes. Used in
14 Curry Leaves Kadi Patta Base ingredient for different type of tadkas (tempering
15 Dry Fenugreek Leaves Kasuri Methi Dried herb used to enhance flavour and tatse to the di
16 Garam Masala Powder Garam Masala POwder Very popular Indian spice blend made with many diffe
17 Fennel Seeds Saunf Aromatic and flavour enhancer for dishes. An importan
18 Fenugreek Seeds Methi Dana Base ingredient for different styles of Tadkas (temperin
19 Mace Javitri A very aromatic spice used as a taste and flavouring ag
20 Mustard Seeds Sarson/Rai Base ingredient for different styles of Tadkas (temperin
21 Nigella Seeds Kalaunji One of the base ingredient for different styles of Tadka
22 Nutmeg Jaifal A very intense flavouring agent for speciality dishes. Co
23 Poppy Seeds Khas Khas Used in some regional blended masalas for its taste an
24 Red Chili Powder Lal Mirch Most important spice to add heat to dishes. Large amo
25 Saffron Strands Kesar/Keshar Colouring and flavouring agent to speciality savoury di
26 Star Anise Chakra Phool/Badiyan Aromatic and flavourful spice mostly used in various sp
27 Tamarind Imli A sour taste and flavour enhancer mainly for gravy bas
28 Turmeric Powder Haldi Powder Colour enhancer and Anti-Bacterial ingredient in differ
nd other Indian dishes. Also used as part of spice blend.
t for many Indian dishes. Also used as part of spice blend for gravies, rice and dessert dishes.
g agent in the majority of Indian dishes especially south Indian preparation and to make spice blends.
nhancer for Pulaos, Biryanis and sweet dishes. Also used as an aromatic agent for certain dishes. Used for making special spice blends
ng ingredient for different dishes. Especially used for fried savoury dishes and breads.
nt. Imparts a sweet aroma to the dish. A basic spice used in different masalas and spice blends. Sticks can also be used in some rice and cu
e enhancing ingredient for different dishes. Popular ingredient used in numerous Indian spice blends.
ype of tadkas (tempering). Taste and Flavour enhancer for various dishes. Popular ingredient used in numerous Indian spice blends.
or various dishes. Used in most Indian dishes for the main base sauce.
or various savoury street food style Indian dishes and snacks.
ype of tadkas (tempering).Flavouring agent for many Indian dishes and rice preparations. Used in most Indian dishes for the main base sa
or various dishes. Used in most Indian dishes for the main base sauce.
ype of tadkas (tempering).An aromatic herb used to enhance flavour for mostly vegetarian dishes. Highly used in Western and South India
avour and tatse to the dish. Used commonly in Punjabi or North Indian cuisine.
nd made with many differen spices. Used in most Indian dishes.
er for dishes. An important spice in many spice blends
styles of Tadkas (tempering). Can be used in spice blends.
a taste and flavouring agent. Commonly used ingredient in most North Indian spice blends. Used for making special regional dishes such a
styles of Tadkas (tempering). Also used to make mustard base sauce. Very commonly used in Eastern and Southern Indian dishes.
r different styles of Tadkas (tempering). Flavour enhancer for many Indian dishes. Used in Indian snacks, breads and savoury dishes.
nt for speciality dishes. Commonly used ingredient in most of North Indian spice blends.
d masalas for its taste and flavour. Also used as paste to thicken sauces. Very commonly used in Eastern region of India.
heat to dishes. Large amounts also imparts a subtle red colour to the dish.
nt to speciality savoury dishes and desserts. Imparts an aroma to the dish.
mostly used in various spice blends. Can be used in Pulaos and other special gravies. Imparts a delicate flavour to dish.
ncer mainly for gravy based dishes and chutneys.
cterial ingredient in different marinades. Used in many spice blends.
