Indian Spices-Glossary of Indian Spices in English,Tamil and Hindi-Indian Spices Names (list)

Find below a list of  basic Indian Spices and their names in Hindi and Tamil. I get mails from foreigners asking me about Indian spices, so I decided to introduce Indian spices, spice powder and few other ingredients commonly used in Indian cooking.

In the picture above – Clockwise -Yellow powder is turmeric powder- mustard seeds-fenugreek seeds, split urad dal-cumin seeds-whole black pepper and red chillies in the center. White box behind is Asafoetida also know as hing. It is used in many dishes to enhance flavor. It also aids in digestion.

In the picture above (CW)-Cloves-marathi mokku-star anise-cardamom-cinnamon

Glossary of Indian Spices in English, Tamil and Hindi 

English	Tamil	Hindi
Asafoetida	Perungayam	Hing
Aniseed/Fennel	Sombu	Saunf
Black Cumin Seeds	Karun jiragam	Shahjeera
Bay leaf	Brinji Ilai	Tej Patta
Black salt	Induppu	Kala Namak
Cardamom	Elakkai	Ilaichi
Cinnamon	Pattai	Dalchini
Cloves	Krambu	Lavang
Coriander seeds	Kothamalli vidhai	Sukha Dhania
Coriander Powder	Malli podi	Pisa Dhania
Chillies	Milagai	Mirchi
Chilli powder	Milagai Podi	Lal Mirch Powder
Cumin Seeds	Jeeragam	Jeera
Coriander leaves	Kothamalli thalai	Dhaniya pattē
Carom seeds	Omam	Ajwain
Curry Leaves	Karuveppilai	Kadhi patta
Dry ginger	Sukku	Sonth
Dry mango powder	Mangai Podi	Amchur
Fenugreek seeds	Vendayam	Methi Dana
Green chilli	Pachai Milagai	Hari Mirch
Ginger	Ingi	Adrak
Garlic	Poondu	Lehsun
Holy Basil	Tulasi	Tulsi
Mace	Jathikai thol	Javitri
Mint leaves	Pudina	Pudina
Mustard seeds	Kadugu	Rai
Nutmeg	Jathikai	Jaiphal
Onion Seeds	Vengaya vithai	Kalonji
Peppercorns	Milagu	Kali Mirch
Poppy seeds	Kasa kasa	Khus Khus
Pomegranate Seeds	Mathalam vidhai	Anardana
Red Chilli	Milagai vathal	Lal Mirchi
Saffron	Kungumapoo	Kesar
Sesame seeds	Ellu	Til
Star Anise	Annachi mokku	Chakra Phool
Turmeric	Manjal	Haldi
Tamarind	Puli	Imli
White Pepper	Vellai milagu	Safed Mirchi

These spice powders are commonly used in Indian cuisine 

In front of the spoon is mace (Jathibathri/Jathikai thol in tamil) and at the back of the spice powder is bay leaf.

Coriander Powder– Clean and dry coriander seeds in the sun. Then get it ground in the flour mill. Alternatively, you can dry roast coriander seeds in a pan on medium flame until you get a nice aroma of roasted coriander seeds. Cool and powder it. The seeds can be powdered either by roasting them or without roasting them. They give different flavors to the curries.

Cumin Powder – Dry roast cumin seeds in a pan and then grind it to a fine powder.  You can use the coffee grinder or mixie for powdering it. Store it in an air tight container.

Red Chilli Powder -Dry Red chillies in the sun and give it in the flour mill for dry grinding. It is available ready made.


Garam Masala Powder -Garam masala- Garam means “hot” and masala means a “mixture of spices” is a blend of ground spices common in North Indian and other South Asian cuisines. Each state has its own spice blend or masala powder. Refer Kerala Garam Masala powder. More will be posted soon.

Turmeric Powder – It is used in almost all curries and dals. It imparts flavor and color to the dishes. It has lot of medicinal properties. It is available ready made.

If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank  you!