List of Indian spices

From Wikipedia, the free encyclopedia

Indian spices
Indian spices includes a variety of spices and herbs grown
across the Indian subcontinent. Contrary to popular
opinion, curry is not actually a spice, but is a term which
refers to any dish in Indian cuisine with a gravy base.
Indian spices are often heated in a pan with cooking oil or
ghee to intensify their flavor before adding them with other
ingredients to the dish being cooked.
[edit] List of Indian spices
Below is a list of spices (and other flavoring substances)
commonly used in India
 Adrak (Ginger) (Hindi:आददरक Telugu:అఅఅఅఅ )
 Aamchur/Amchoor powder, sour (Mango powder)
(Hindi:आमचचर Telugu:అఅఅఅఅఅఅ)
 Achar (pickle)
 Ajmud (Celery or Radhuni seed)
 Ajmoda (Parsley)
 Ajwain (Carom seed)
 Amla (Indian gooseberry)
 Anardana (Pomegranate seed)
 Bazil (spicepowder)
 Badam (Almond) (Hindi:बबदबम Telugu:అఅఅఅ )
 Choti Elaichi (Green cardamom)
 Chakra Phool (Star anise)
 Chironji (Charoli), a type of nut particularly used in
making desserts.
 Camiki (mango extract)
 Dalchini (cinnamon) (Hindi :दबलचचनच Telugu:అఅఅఅఅ అఅఅఅ )
 Dhania (Coriander seed) (Hindi:धननयब Telugu:అఅఅఅఅఅ )
 Dhania powder (Coriander powder) (Hindi:धननयब पबउडर
Telugu:అఅఅఅఅ అఅఅఅ)
 Elaichi (Cardamom) (Hindi: इलबचच Telugu:అఅఅఅఅఅ )
 Garam Masala (Spice mixture)
 Gulab Jal (Rosewater)
 Gur (unrefined sugar from the sap of the sugarcane or
date palm)
 Haldi/haldi (Turmeric)
 Hara dhaniya (Coriander)
 Harad/hime (myrobalan chabulic)
 Hari Mirch (Green chili)
 Harre
 Hara miri miri (Coriander powder)
 Hing (Asafoetida)
 Imli (Tamarind)
 Jaiphal (Nutmeg)
 Javitri (Mace)
 Jeera (Cumin) seed
 Jeera Goli
 Jethimadh licorice powder
 Kachra (Capers)
 Kadipatta Curry Tree or Sweet Neem leaf
 Kaju Cashewnut
 Kala Namak or Sanchal Black salt
 Kali Mirch (Black peppercorn)
 Kalonji Nigella seed
 Kasoori Methi (Dried fenugreek leaf)
 Katira Gum (Gond Katira) or Tragacanth Gum.
 Kebab Cheeni Allspice
 Kesar Saffron
 Kesar miri miri Saffron pulp
 Khajur Dates
 Kokum Garcinia indica
 Khus Khus Poppy seed
 Kudampuli Garcinia gummi-gutta - Used in fish
preparations of Kerala.
 Lahsun (Garlic)
 Lal Mirchi ( Red chili)
 Lal Mirchi powder (Red chili powder)
 Lavang (Cloves)
 Marathi Moggu
 Methi leaves (Fenugreek leaf)
 Methi seeds (Fenugreek seed)
 Mohammed Anwer (Indian Spice: dark, rich, and
delicious. Contains a spice level of 4)
 Sarson Tel Mustard oil
 Naaga Keshar
 Namak (Salt)
 Nimbu (Lemon)
 Nimbu (Lime)
 Pudina (Mint)
 Pyaz or Ganda (Onion)
 Kali Mirchi (Black Pepper)
 Panch Phoron
 Phathar ke phool (Black Stone Flower)
 Pilli Mirchi (Yellow Pepper)
 Safed Mirchi (White Pepper)
  Rai (Black mustard seed)
 Rai Kuria (cracked mustard seeds)
 Ratin jot (Alkanet root)
 Saji (na) phool (Citric acid)
 Sarson (mustard seed)
 Saunf/Sanchal (Fennel seed)
 Shahi Jeera (Black cumin seed)
 Sirka (Vinegar)
 Soa sag (Dill)
 Sonth (Dried ginger powder)
 Suwa or Shopa (Aniseed)
 Taj (Cinnamon)
 Tartri (Citric acid)
 Tej Patta (Malabathrum)
 Thippali (Kabab-chini, Java peppercorn)
 Til (Sesame seed)
 Tulsi (Holy Basil)
 Urad dal (Split Matpe or Beluga Beans))
 Vanilla
 Zaafraan (Saffron)
 Menthulu (Fenugreek Seeds)
 shitu (lima seed skin)
 osmanli (onion peelings)
 pudina (mint)
 Deggi Mirch, Red Chilly powder (non spicy)
 dhung ritzer,orange([[sweet BBQ]) (non spicy)
some of these spices are very good for health

Ginger
Ginger is a tuber which is consumed whole as a delicacy, medicine or used as spice for
cooking or tea. It is the underground stem of the ginger plant, Zingiber officinale.

The ginger plant has a long history of cultivation, having originated in Asia and is grown
in India, Southeast Asia, West Africa and the Caribbean.[2] It is sometimes called "root
ginger" to distinguish it from other things that share the name "ginger".

Indian Spices

India is known as the 'The home of spices'. There is no other country in the world that
produces as many kinds of spices as India. The climate of the country is suitable for
almost all spices.

Spices constitute an important group of agricultural commodities which are virtually

indispensable in the culinary art. In India, spices are important commercial crops from the
point of view of both domestic consumption and export. Besides, huge quantities of
spices are also being consumed within the country for flavouring foods and are also used
in medicine, pharmaceutical, perfumery, cosmetics and several other industries.

According to the International Organization For Standardisation (ISO); The term

'spices and condiments' applies to such natural plant or vegetable products or mixtures
thereof, in whole or ground form, as are used for imparting flavour, aroma and piquancy
to and for seasoning of foods".

There are over 80 spices grown in different parts of the world and around 50 spices are
grown in India. The spices that India can offer in abundant quantities are pepper,
ginger, turmeric, chilli, cardamom, celery, fenugreek, fennel, cumin, dill, coriander,
cinnamon, ajowan (bishop's weed), cassia, clove, nutmeg and mace.

Major spices of export are pepper, cumin, cardamom, ginger, turmeric and chillies. Other
minor spices include ajowan, aniseed, celery seed, caraway, fennel, fenugreek, coriander,
garlic, onion, saffron, vanilla etc. Among the spices exported, pepper has the leading
position in terms of both quantity and value realised. The 'Alleppey Green' Cardamom is
considered the best grade available in the world.

Role of Spices

Spices are well-known as appetizers and are considered essential in the culinary art all
over the world. They add tang and flavour to otherwise insipid foods. Some of them also
possess antioxidant properties, while others are used as preservatives in some foods like
pickles and chutneys, etc.
Some spices also possess strong anti-microbial and antibiotic activities. Many of them
possess medicinal properties and have a profound effect on human health, since
they effect many functional processes. For instance, spices intensify salivary flow. They
cleanse the oral cavity from food adhesion and bacteria, they help to check, infection and

caries and protect the mucous membrane. Spices act as a stimulates to the digestive
system and help digestion in many ways. Spices possibly activate the adreno-cortical
function and fortify resistance and physical capacity. Stroke frequency , and blood
pressure can be diminished or augmented by means of spices. For good breath
..Chewing certain spices like cardamom, cumin, clove; improves digestion and acts as a
mouth freshener.

Cardamom

In Hindi : Elaichi

Latin Name : Elettaria cardamomum Maton

Family : Zingiberaceae (Ginger Family)

Common names : Small Cardamom, Lesser

Cardamom, True Cardamom,
Malabar Cardamom, Green
Cardamom
Cardamom the Queen of all spices has a history as old as human race. It is one of the high
priced spice in the world.

Cardamom is grown in Kerala, Tamil Nadu and Karnataka. It is the dried fruit of a
herbaceous perennial plant. Warm humid climate, loamy soil rich in organic matter,
distributed rainfall and special cultivation and processing methods all combine to make
Indian cardamom truly unique-in aroma, flavour, size and it has parrot green colour. It
has well established culinary values, and it is used in a wide range of sweets and
confectionery. It is an important ingredient of garam masala, a combination spice for
many vegetarian and non-vegetarian dishes. Cardamom acts as a mouth-freshener after
meals. Tea and coffee made with cardamom are pleasantly aromatic and refreshing.

There are three grades in which Indian cardamom is well known in the International
market, 'Aleppey green Extra Bold' (AGEB), ' Alleppey Green Bold' (AGB) and
'Alleppey Green Superior' (AGS). Cardamom oil is an essential factor in food items and
in preparation of certain medicines. Indian cardamom is known world wide for its quality
and is exported to various countries

Chilli

In Hindi : Mirch

Chilli is grown throughout the country and is used in almost all dishes. Chillies are of
numerous variety and their degree of pungency varies. Dry and fresh
Chillies are used in various dishes. Dry chilly gives a red colour and
makes the dish attractive.

This spice is grown throughout the year and so there is no scarcity and a
good quantity is exported. Kashmir chillies are known for its colour and
pungency. The highly pungent chilly is 'Sannam' and slightly pungent
chilly is 'Mundu'. Sannam has international popularity.

Chillies are used with or without stalks. To make good quality of chilli
powder the stalks should be removed. It is variously called capsicum,
paprika, pimento, sweet pepper, red pepper, cayenne pepper and bird pepper, depending
on the type of chilli and the manner in which it is prepared and used. Indian chillies are
mainly exported to USA, Sri Lanka, Bangladesh, the middle and the far east.

Chillies of India

Birds Eye Chilli (Dhani)

Grown in Mizoram and some areas of Manipur. Highly pungent.

Byadagi (Kaddi)
Grown in Dharwar, Karnataka. Less pungency or without
pungency.

Ellachipur Sannam
Grown in Amaravathi district of Maharashtra. Very hot.
Guntur Sannam
Grown in Guntur, Warangal, Khammam districts of Andhra pradesh.
Skin thick and hot.

Hindpur
Grown in Hindpur in Andhra Pradesh. Hot and highly pungent.

Jwala
Grown in Kheda, Mehsana and in south Gujarat. Highly pungent.

Kanthari - White
Grown in Kerala and some parts of Tamil Nadu. Short and ivory white in
colour with high pungency.

Kashmir Chilli
Grown in Himachal Pradesh, Jammu and Kashmir and also in
subtropical regions of North India during winter seasons.

Madhya Pradesh. G.T Sannam

Grown in Indore, Malkapur Chikli and Elachpur areas of
Madhya Pradesh.

Madras Pari
Grown in Nellore district of Andhra Pradesh.

Nagpur
Grown in Nagpur district of Maharashtra. It is pungent.

Nalchetti
Grown in Nagpur district of Maharashtra. Extremely pungent.

Ramnad Mundu
Grown in Ramnad district of Tamil Nadu. Hot.
Sangli Sannam
Grown in Kolhapur district of Maharshtra. Hot.

Sattur
Grown in Dindigul, Sattur, Rajapalayam, Sankarankoli and Theni
in Tamil Nadu. Pungent with thick skin.

Mundu
Grown in Anantpur district of Andhra Pradesh. Fairly good pungency.

Tadappally - Biglong
Grown in Tadappally in Andhra Pradesh. Less pungent, thick
skin.

Tomato Chilli (Warangal Chappatta)

Grown In Warangal, Khammam, East and West Godavari districts
of Andhra Pradesh. Less pungent.

Clove

In Hindi : Loung

Clove is one of the oldest spices in the world, is the dried,

unopened flower bud of a small evergreen tree. It is
indigenous to the Moluccas Islands of Indonesia.

Clove goes mainly as an ingredient of a variety of food

specialties, beverages, medicines, cosmetics, perfumery and
toiletries.

Either whole or as a powder, Clove finds extensive application in Indian foods.

It is an active ingredient of garam masala and several kinds of curry powders. Clove is
also highly recommended for making pickles, ketchups, and several
kinds of sweets. It is very often used with pan for chewing after meals,
and in tooth pastes as a fragrant mouth-freshener.

Karnataka, Tamil Nadu and Kerala are the main Clove producing states
in India.

Coriander
In Hindi :
Dhania

Latin Name : Coriandrum sativum L.

Family : Umbelliferae

Common names : Chinese parsley or cilantro

Coriander is the dried ripe fruit of a herb with several branches and leaves with jagged
edges.

Coriander forms the base of most Indian curries. Both its seeds and leaves are used in
dishes. Coriander seeds are mostly used in powder form, slightly roasted to improve the
flavour. It is basic to rasam, sambar and curry powders. Its leaves are used for making
chutneys and garnishing.

This fragrant spice also has its own medicinal properties. Oil of Coriander seeds is a
valuable ingredient in perfumes.

The major producers of Indian Coriander are Gujarat, Rajasthan, Andhra Pradesh,
Tamil Nadu and Madhya Pradesh. The main importers are USA, UK, Malaysia,
Singapore, Sri Lanka and Middle East. Besides Coriander seeds, India also exports their
powders and essential oils.

Garlic
In Hindi : Lahsun

Latin Name : Allium sativum L

Family : Liliaceae (Alliaceae)

Common names : Garlic, Softneck garlic, harneck garlic, rocambole

Genus : Allium
Garlic is a hardy bulbous perennial of the lily family, with narrow flat leaves. It has an
attractive flavour and acknowledged medicinal value. It is one of the 'trinity' of flavours
 along with ginger and onion in Indian cuisines.

Garlic acts as a flavouring agent in variety of dishes. In

Pickles it acts as a preservative-flavourant. Garlic pickles
and freshly ground garlic chutneys are popular side dishes
for rice, snacks and chappathis. Garlic oil are used in
ready-made spice-mixes, pharmaceuticals and disinfectants.

Garlic is cultivated in most parts of India. Some of the internationally acclaimed varieties
of Indian garlic are 'poona ', 'Nasik', 'Madurai' and 'Jamnagar'. Besides, Garlic powder
and dehydrated flakes, India also exports oils and oleoresins.

Ginger
In Hindi : Adarak

Ginger is used since time immemorial. It is a major crop

cultivated in India and marketed as fresh and dried spice.
It is a small grassy plant grown in all seasons throughout
the year. Indian Ginger is famous for its flavour, texture
and taste.

More than a spice ginger is considered as a taste maker, a

drug, an appetizer and a flavourant. Superior quality of ginger is produced from Kerala
though it is grown throughout the country. The congenial climate and the fertile soil helps
to produce quality ginger.

In the world market Indian ginger is popularly known as 'cochin ginger' (NUGC) and
'calicut ginger' (NUGK).

Ginger is available in a variety of forms like oils, oleoresins, fresh ginger

in brine, pickles, candies and syrups . Garbled/ungarbled, bleached/unbleached and

powder forms of ginger is also marketed.

India has a predominant position in ginger production and export. The principal buyers
are the Middle East, USA, UK and the Netherlands