List of spices name in English and Hindi: in this article, we are providing a detailed list of spices names in English and Hindi, many of which are Indian spices. Also covering spices scientific names and pdf download link. What visitors will get in this article are:
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Table of Contents
Indian Spices List
Learn Spices names in English and Hindi, along with examples of different types of Spices. Here we are providing a list of more than 100 Spices names in English and Hindi.
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Spices are the backbone of Indian cuisine. Spices can make any simple dish delicious and fragrant. Indian food depends on the addition of a few spices or many spices. Many different types of spices have different tastes and purposes. They are mixed in proper quantity in the food while cooking. The spice has many health benefits as well, adding a savory flavor to the dish. Spices like turmeric, garlic, and ginger have antibacterial and immunity–boosting properties. Many Indian homes have a ‘spice box’ in the kitchen which contains all the essential spices needed for everyday cooking.
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All Spices Name in English and Hindi
Here is a list of Spices’ names written in a table in English and Hindi with their pictures.
| Cloves | लौंग | |
| Bay Leaf | तेज़ पत्ता | |
| Pomegranate Seeds | अनारदाना | |
| Cardamom Brown | बड़ी इलायची | |
| Cardamom Green | इलायची | |
| Cinnamon | दालचीनी | |
| Turmeric | हल्दी | |
| Fennel | सौंफ | |
| Cumin Seeds | जीरा | |
| Black Pepper | काली मिर्च/ गोल्की | |
| Nigella Seeds | कलौंजी | |
| Fenugreek Leaves | कसूरी मेथी | |
| Carom Seeds | अजवाइन | |
| Mango Powder | अमचूर | |
| Gooseberry Powder | आंवला चूर्ण | |
| Salt | नमक | |
| Poppy Seeds | खसखस | |
| Sesame | तिल | |
| Fenugreek Seeds | मेथी दाना | |
| Star Anise | चक्रफूल | |
| Black Cumin | काला जीरा | |
| Coriander Seed | धनिया बीज | |
| Garlic | लहसुन | |
| Ginger | अदरक | |
| Dried Ginger | सोंठ | |
| Black Mustard | काली सरसों | |
| Nutmeg | जायफल | |
| Saffron | केसर | |
| Tamarind | इमली | |
| Cayenne Pepper | सूखी मिर्च | |
| Yellow Mustard | पीली सरसों | |
| Curry Tree | कढ़ी पत्ता | |
| Thyme | अजवायन के फूल | |
| Licorice | मुलेठी | |
| Asafoetida | हींग | |
| White Pepper | सफेद मिर्च | |
| Pine Nuts | चिलगोजा | |
| Vanilla | वैनिला | |
| Rosemary | गुलमेहंदी | |
| Flax Seeds | तीसी | |
| Black Sesame | काला तिल | |
| Paprika | लाल मिर्च की बुकनी | |
| Allspice | गंधद्रव्य | |
| Sumac | सुमैक | |
| Green Peppercorn | हरी मिर्च | |
| Indian Black Salt | काला नमक | |
| Vitex Monk’s Pepper | निर्गुन्डी | |
| Juniper Berries | आरार | |
| Cubeb Tailed Pepper | शीतलचीनी | |
| Baie Rose Pink Pepper | गुलाबी मिर्च |
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15 Spices Name in Hindi and English
15 important spices name are:
- Cloves (लौंग)
- Bay Leaf (तेज़ पत्ता)
- Pomegranate Seeds (अनारदाना)
- Cardamom Brown (बड़ी इलायची)
- Cardamom Green (इलायची)
- Cinnamon (दालचीनी)
- Turmeric (हल्दी)
- Fennel (सौंफ)
- Cumin Seeds (जीरा)
- Black Pepper (काली मिर्च/ गोल्की)
- Nigella Seeds (कलौंजी)
- Fenugreek Leaves (कसूरी मेथी)
- Carom Seeds (अजवाइन)
- Mango Powder (अमचूर)
- Gooseberry Powder (आंवला चूर्ण)
Indian Spices
What are spices?
Spices are natural substances derived from various parts of plants, such as seeds, bark, roots, fruits, or flowers. They are used in cooking to enhance the flavor, aroma, and color of food. Spices have been an integral part of human culinary traditions for centuries, adding depth and complexity to dishes.
Spices can be used in various forms, including whole, ground, or as part of spice blends. They are known for their distinctive flavors, ranging from mild and aromatic to hot and pungent. Additionally, many spices also have medicinal properties and are used for their health benefits.
Spices are typically obtained through drying, grinding, or processing the plant parts from which they are derived. They can be used in both sweet and savory dishes, and their combinations and proportions vary based on regional cuisines and specific recipes.
Some examples of commonly used spices include cinnamon, cloves, ginger, cumin, coriander, turmeric, paprika, chili powder, and many others. Each spice brings its unique flavor and aroma, allowing for a diverse range of culinary creations.
Origin of Spices
Spices have a long history and diverse origins. Here are some origins of commonly used spices:
1. India: India has a rich tradition of spice cultivation and trade, and it is often referred to as the “Land of Spices.” Spices like turmeric, cumin, coriander, cardamom, and black pepper have been cultivated in India for thousands of years. The country has been a central hub for spice production and export.
2. Southeast Asia: Countries like Indonesia, Thailand, and Malaysia have contributed significantly to the world of spices. Spices like cloves, nutmeg, and mace are native to these regions. Indonesia, in particular, is known for its production of cloves and nutmeg.
3. Middle East: The Middle East has a long spice trade and usage history. For centuries, spices like cinnamon, cumin, coriander, and cardamom have been used in Middle Eastern cuisines. The region served as a central trading hub between Asia, Africa, and Europe, facilitating the exchange of spices.
4. Mediterranean Region: The Mediterranean region has been influenced by various cultures throughout history, and spices have played a crucial role in its culinary traditions. Spices such as oregano, thyme, rosemary, and saffron are commonly used in Mediterranean cuisine.
5. East Asia: Countries like China and Vietnam have unique spice traditions. Chinese cuisine often incorporates spices like star anise, Sichuan pepper, and Chinese five-spice blend. Vietnam is known for spices like lemongrass, ginger, and Vietnamese mint.
6. Africa: Spices are an integral part of African cuisines. Countries like Ethiopia, Morocco, and Egypt have a rich spice heritage. Ethiopian cuisine, for example, features spices like berbere, a complex spice blend. North African cuisine often includes spices such as cumin, coriander, cinnamon, and paprika.
7. Americas: The exploration and colonization of the Americas brought new spices to the world. For instance, chilli peppers are native to the Americas and have since become widely used globally. Other spices like vanilla, allspice, and cocoa also have their origins in the Americas.
Classification of Spices
Spices can be classified differently based on various factors such as plant parts used, flavour profiles, and culinary applications. Here are a few common ways to classify spices:
1. Plant Part:
- Seeds: Seeds used as spices include cumin, coriander, mustard, fenugreek, and fennel.
- Bark: Cinnamon is a prominent spice obtained from the bark of cinnamon trees.
- Roots: Ginger and turmeric are examples of spices derived from roots.
- Leaves: Spices like bay leaves, curry leaves, and mint leaves are obtained from plant leaves.
- Fruits: Black peppercorns and cardamom pods are considered fruit spices.
- Flowers: Saffron, derived from the dried stigmas of the crocus flower, is a highly prized spice.
2. Flavor Profile:
- Warm and Spicy: Black pepper, chilli powder, and cloves provide heat and pungency.
- Aromatic and Floral: Spices like cardamom, cinnamon, and star anise have fragrant and floral notes.
- Earthy and Nutty: Cumin, coriander, and turmeric fall into this category with their earthy and nutty flavours.
- Citrusy and Tangy: Spices like dried lemon peel, sumac, and amchur (dried mango powder) impart tanginess.
3. Culinary Use:
- Cooking Spices: These are commonly used in cooking, such as cumin, coriander, turmeric, and paprika.
- Finishing Spices: Spices like garam masala, cinnamon, and cardamom are often added towards the end of cooking to enhance flavours.
- Spice Blends: Mixtures like curry powder, five-spice powder, and baharat combine multiple spices to create unique flavour profiles.
- Herbs and Herb-like Spices: Spices like thyme, oregano, rosemary, and basil are used as herbs in cooking.
4. Geographic Origin:
Spices can be classified based on the regions they are traditionally associated with, such as Indian spices, Middle Eastern spices, Mediterranean spices, or Southeast Asian spices.
These classifications are not mutually exclusive, and spices may fall into multiple categories based on their characteristics. The classification of spices can also vary depending on cultural and culinary contexts.
Spice meaning
The term “spice” has several meanings depending on the context:
- Botanical Meaning: In botany, a spice refers to any dried part of a plant, such as seeds, bark, roots, fruits, or flowers, that is used to flavor food or beverages. These botanical substances are typically obtained from aromatic plants and have distinct flavors, aromas, and often medicinal properties.
- Culinary Meaning: In the culinary world, spices are ingredients that are used to enhance the flavor, aroma, and color of food. Spices are added to dishes to impart specific tastes and aromatic profiles, adding depth and complexity to various cuisines. They are typically used in small quantities and can be used in whole form, ground, or as part of spice blends.
- Trade and Industry Meaning: In the context of trade and industry, spices refer to those botanical products that are commercially traded and used for culinary purposes. This includes both whole and ground spices, spice blends, and other flavoring agents that are used in food processing, restaurants, and home cooking.
- Figurative Meaning: The term “spice” is sometimes used metaphorically to describe something that adds interest, excitement, or variety to a situation. For example, someone might say that a particular event or conversation “spiced up” an otherwise dull day, meaning it made it more interesting or lively.
FAQs
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Name any two seeds which are used as spices.
The names of the seeds used as spices are Pomegranate Seeds, Cumin Seeds, Nigella Seeds, Carom Seeds, etc.
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What are the most commonly used spices in cooking?
Some commonly used spices in cooking include cumin, coriander, turmeric, cinnamon, black pepper, paprika, ginger, cloves, cardamom, and chili powder.
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How should spices be stored?
Spices should be stored in airtight containers, away from heat, light, and moisture. It’s best to keep them in a cool, dark place, such as a pantry or spice cabinet, to maintain their flavor and freshness.
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What is the shelf life of spices?
The shelf life of spices can vary depending on the type of spice and how it’s stored. Ground spices typically last around 1-3 years, while whole spices can retain their flavor for 3-4 years or longer. However, it’s best to use your senses (smell and taste) to determine if a spice has lost its potency.
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Can expired spices be used?
Expired spices may not harm you, but they can lose their flavor and potency over time. It’s recommended to use fresh spices for the best flavor in your dishes. If a spice has been stored properly and still smells and tastes good beyond its expiration date, it may still be usable in smaller quantities.
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What are spice blends?
Spice blends, also known as spice mixes or masalas, are combinations of different spices and herbs. These blends are often used to add a specific flavor profile to dishes, such as curry powder, garam masala, chili powder, and Chinese five-spice blend.