Spices lay the foundation of most of the Indian dishes. They can make any simple dish flavourful and aromatic. Additionally, they also have several health benefits. Spices like turmeric, garlic, and ginger have antibacterial and immunity-boosting properties.
Let’s know the list of 40 spice names in the below table.
Spices Name
List of Spices Name
Building your vocabulary by learning the names of spices can make your daily life convenient especially if you love cooking. Given below is a list of 40 spices in English and Hindi.
| Sl No | Spice Name (English) | Spice Name (Hindi) |
|---|---|---|
| 1 | Cumin | जीरा |
| 2 | Coriander | धनिया |
| 3 | Turmeric | हल्दी |
| 4 | Cardamom | इलायची |
| 5 | Cinnamon | दालचीनी |
| 6 | Cloves | लौंग |
| 7 | Black Pepper | काली मिर्च |
| 8 | Red Chili | लाल मिर्च |
| 9 | Mustard Seeds | सरसों के बीज |
| 10 | Fenugreek | मेथी |
| 11 | Fennel Seeds | सौंफ |
| 12 | Nutmeg | जायफल |
| 13 | Saffron | केसर |
| 14 | Bay Leaf | तेज पत्ता |
| 15 | Asafoetida | हींग |
| 16 | Star Anise | चक्र फूल |
| 17 | Curry Leaves | कड़ी पत्ता |
| 18 | Tamarind | इमली |
| 19 | Poppy Seeds | खसखस |
| 20 | Ajwain | अजवाइन |
| 21 | Carom Seeds | अजवाइन |
| 22 | Black Salt | काला नमक |
| 23 | White Pepper | सफेद मिर्च |
| 24 | Celery Seeds | अजवाइन |
| 25 | Mace | जावित्री |
| 26 | Aniseed | सौंफ |
| 27 | Turmeric Powder | हल्दी पाउडर |
| 28 | Ground Ginger | सोंठ |
| 29 | Amchoor Powder | अमचूर पाउडर |
| 30 | Black Cardamom | बड़ी इलायची |
| 31 | Vanilla | वनीला |
| 32 | Szechuan Pepper | तेज़ पत्ती |
| 33 | Nutmeg Powder | जायफल पाउडर |
| 34 | Pomegranate Seeds | अनार दाना |
| 35 | Mace Powder | जावित्री पाउडर |
| 36 | Clove Powder | लौंग पाउडर |
| 37 | Cinnamon Powder | दालचीनी पाउडर |
| 38 | Ginger Powder | अदरक पाउडर |
| 39 | Kashmiri Chili Powder | कश्मीरी लाल मिर्च पाउडर |
| 40 | Curry Powder | करी पाउडर |
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Facts about common Spices
Spices have a heavy influence on Indian cuisine. Different spices are added in different quantities to get the required taste and smell. Let us learn a few facts about some spices:
- Saunf (Fennel Seeds): It belongs to the flavourful and aromatic parsley family. It helps in digestion and hence is consumed after a heavy meal.
- Garam Masala: It is a mixed powder made from different types of masala and is used in dishes like biryani, pulao, and vegetable curries to give a rich and authentic flavour to the dish.
- Laung (Cloves): It is harvested in the clove tree and has an intense aroma. It is often added to dishes with black pepper for an amazing taste.
- Jeera (Cumin): It has a warm flavour and can be added to the dish as seeds and ground jeera powder. It is typically added to lentils and vegetable dishes to have a nutty flavour.
- Sabut Dhaniya (Coriander Seeds): It is a versatile spice which can be found as sabut dhaniya and dhaniya powder as well. This spice gives the dish a beautiful texture and is often added with cumin alongside complementing each other.
- Haldi (Turmeric): It is a solid bright yellow wood-like element. It is used to give the dishes a good colour and taste. It also has immunity-boosting properties.
- Laal Mirch (Red Chilli): It makes a dish spicier and flavorful. It acts like a natural food colour and makes the dish more presentable because of its red hue.
- Hing: It is usually put in hot ghee/oil for a raw and aromatic feel. It is best used while cooking curries and lentils. It is obtained from the tap roots of different species of Ferula.
- Tej Patta (Bay Leaf): It is known for its aromatic quality. It is either added in whole dried form or grounded form.
- Elaichi (Cardamom): It is an aromatic and flavourful spice wrapped in a pod. It is typically used to make desserts and curries, but the flavour of elaichi is preferred in pulao as well.
Spices and their use and production have been in Indian history for a long time. India is truly ‘the Land of Spices’ and produces spices like pepper, turmeric, fenugreek, bay leaf, etc. Spices are mostly used for giving specific flavours to dishes. Spices like red pepper, turmeric, etc are used to give colour to the dishes.
Immunity boosters like turmeric are heavily relied on by people and it is used in almost every Indian dish. Overall spices lay the foundation of Indian dishes.
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Spices Names in English – FAQs
What spices are used to increase the spiciness of the food?
Paprika and pepper are used to increase the spiciness of the food.
What are the properties of Tej Patta?
Tej Patta has antibacterial properties and is rich in vitamin C, which helps improve the immune system, keeps chronic diseases at bay, boosts body metabolism, and aids in weight loss.
How can Jaiphal be used?
Jaiphal can be used in many baking dishes, curry recipes, milkshakes, beverages, fruits, sweets, etc. It is very effective for skin, pain relief, cough, and cold.
Can too much ginger harm your body?
Too much ginger can cause diarrhoea, throat irritation, burping, and abdominal problems. 5 grams per day is recommended.
What is Dalchini used for?
Dalchini is used in many traditional recipes and many drinks like hot chocolate and coffee for a pinch of spice.
How is Kasuri Methi used?
Kasuri Methi is used by crushing the dried leaves and adding them to recipe just before it is fully done. It is also used as a garnish and has a bitter-sweet taste.
How would you describe Ajwain?
Ajwain looks similar to cumin seeds, but has a powerful fragrance. It also smells like a herb and tastes like a mix of oregano and anise.