List of Indian spices

List of Indian Spices

The List of Indian Spices refers to the various spices used in Indian cuisine. These spices are integral to the diverse flavors, aromas, and styles of Indian cooking.

Cardamom (Elaichi)

Cardamom (pronounced: /ˈkɑːrdəməm/), also known as Elaichi in Hindi, is a spice made from the seeds of several plants in the genera Elettaria and Amomum in the family Zingiberaceae. The etymology of "cardamom" is from the Latin cardamomum, which is the Latinisation of the Greek kardamomon, a compound of kardamon, "cress" + amomon, a kind of an Indian spice plant. Related terms include Green cardamom and Black cardamom.

Cumin (Jeera)

Cumin (pronounced: /ˈkjuːmɪn/), known as Jeera in Hindi, is a spice made from the dried seed of the herb Cuminum cyminum, which is a member of the parsley family. The term "cumin" is derived from the Latin cuminum, which is the latinisation of the Greek kuminon, from Hebrew kammon, from Arabic kammun. Related terms include Black cumin and Bunium persicum.

Turmeric (Haldi)

Turmeric (pronounced: /ˈtɜːrmərɪk/), known as Haldi in Hindi, is a spice made from the root of the Curcuma longa plant. The term "turmeric" is derived from the Latin terra merita, meaning "meritorious earth". Related terms include Curcumin and Curcuma.

Coriander (Dhania)

Coriander (pronounced: /ˌkɒrɪˈændər/), known as Dhania in Hindi, is an annual herb in the family Apiaceae. The term "coriander" is derived from the Old French coriandre, which comes from Latin coriandrum, in turn from Greek koriannon. Related terms include Coriander seeds and Coriander leaves.

Mustard seeds (Rai)

Mustard seeds (pronounced: /ˈmʌstərd siːdz/), known as Rai in Hindi, are the small round seeds of various mustard plants. The term "mustard" is derived from the Latin mustum ardens, meaning "burning must". Related terms include Black mustard and White mustard.

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