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