Indian Spices

As you may have noticed, on my blog I tend to refer to most spices and herbs using their Hindi name. This is because they are the names that I have grown up using: for example it is much more natural for me to say ‘haldi’ as opposed to ‘turmeric’. I know that you’re thinking: “I could have just typed the name into google translate.” Regardless, I thought that I’d compile this handy guide anyway:

Tej patta – Bay leaf

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Methi dana – Fenugreek seed

Ajwain – Carom seeds

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Raee – Mustard seeds

Haldi – Turmeric powder

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Chotti elachi – Green cardamom

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Hiing – Asafoetedia

Laung – Cloves

Bari elachi – Black cardamom

Amchur – Green mango powder

Jeera – Cumin

Cumin

Laal mirch – Red chilli

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Dhaniya powder – Coriander powder

Kaali mirch – Black pepper

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