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Glossary Of Pulses:
English Name Indian / Hindi Name
Beaten Rice Poha
Bengal Gram Chana
Black Gram Sabut Urad Dal / Kaali Dal
Black Eyed Beans Chawli / Lobhia
Broken Wheat Dalia
Chickpeas (brown) Chana
Chickpeas (green) Cholia / Hara Chana
Chickpeas (white) Kabuli Chana
Gram Flour Besan / Chane Ka Atta
Green Gram Moong
Horse Gram Kulthi
Maize Flour Makai Ka Atta
Puffed Rice Kurmura
Red Kidney Beans Rajma
Red Lentil Masoor
Refined Flour Maida
Rice Chawal
Semolina Rava / Suji
Split Bengal Gram Chana Dal
Split Black Gram Urad Dal / Kaali Dal
Split Green Gram Moong Dal
Split Red Gram Tuvar Dal / Arhar Dal
Split Red Lentil Masoor DalWheat Gehun
Wheat Flour Gehun Ka Atta
Indian Names For Spices, Fruits, Dairy Products and Their Categories:
Common Indian Names English Names Category
Adrak / Sonth Ginger Spices
Ajwain Carom Seeds / Thyme Spices
Amchoor Dried Mango Powder Masala
Anaar Dana (Powder) Pomegranate Seeds (Dried) Masala
Angoor Grapes Fruit
Atta Wheat Flour Flour
Badam Almond Dry Fruit
Besan Gram Flour Flour
Bhutta Corn Cobs Vegetable
Chana Bengal Gram Pulses
Chana Dal Gram Dal Pulses
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Sarson Mustard Seeds (Moti) Spices
Saunf Aniseed Seeds
Shimla Mirch Capsicum Vegetable
Tadka Seasoning Cooking Process
Tej Patta Bay Leaf Herb
Urad Dal Horse Bean Pulses
Indian spices
Spices and aromatics are the very heart of Indian cooking. They havebeen used since ancient times. They were mentioned in the ancient Hinduscriptures called the Vedas, ancient Egyptian papyruses and the OldTestament. Although it was not until the Roman conquests that westerncounties discovered their culinary possibilities, spices have always beenbelieved to have healing and magical qualities. They have been used to castspells, as incense in religious rites, to embalm corpses, to add aroma toperfumes and as aphrodisiacs. The word spice comes from Latin species ,
meaning a commodity of value and distinction. During their long andfascinating history, spices have often been more valuable than gold or preciousstones, and the trade of spices has been an extraordinarily influential factor inhistory.Many researchers have attempted to explain why hot spices are pleasant totaste. It seems the burning sensation is the pain of nerve endings on thetongue. This releases endorphins, the bodys natural painkillers, giving rise topleasurable and even euphoric sensations.
Flowers, leaves, roots, bark, seeds and bulbs (the simplest of naturalingredients) are used in endless combinations to produce an infinite variety of flavors: sweet, sharp, hot, sour, spicy, aromatic, tart, mild, fragrant orpungent. Their tastes and aromas combine to create a kaleidoscope of exoticflavors to delight the plate. It is best to obtain spices in whole seed form and togrind them just prior to use.
Indian spices spices offer significant health benefits and contribute towardsan individual's healthy life. They add flavor and nutrients to dishes without fator calories!Understanding the health benefits of each ingredient is key to optimizing homecooked meals for the particular needs of the family. Which Indian spices aregood for you and why? >>
Asafoetida (Hing) - also known as devil's dung. It is a resintaken from a plant from the parsley family. It is a distinctiveand pungent spice. It is most commonly found in powdered
form. When cooked, it has a truffle-like flavor and a roastedgarlic aroma. It is used mainly for its digestive properties,especially in the cooking of beans and lentils, as it is reputed tohave antiflatulence properties. Asafoetida is an importantingredient of the snack called cheewra - a mixture of grains,dried fruits, and spices. It can be added to flavor fish andvegetable dishes. A pinch of it can be fried in hot oil before therest of the ingredients are cooked.Buy Asafoetida - Powder, 2.3 oz
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Cokum has the same souring qualities as tamarind, especiallyenhancing coconut-based curries or vegetable dishes likepotatoes, okra or lentils. Kokum is especially used with fishcurries, three or four skins being enough to season an averagedish. It is also included in chutneys and pickles. >>
Coriander seeds (Dhaniya) - is a member of a parsleyfamily. The seeds are oval in shape, ridged, and turn frombright green to beige when ripen. This spice tastes sweet andtangy, with a slightly citrus flavor. The English name for thisspice comes from the Greek koros, meaning bug. Coriander isusually sold in powdered form, although the whole seeds are
also available. Fresh green coriander - because they are aiddigestion, they are particularly effective with carbohydrates likepastries and bread. Coriander is also used in fish and savorydishes as a healthy alternative to salt, and it is basic ingredientof curry powder.
Cumin (Jeera) - comes from the parsley family. The seedsare oval with ridges, greenish-beige in color, warm, nuttyaroma and a taste that is bitter, but not hot. They can beground to a powder. Cumin is usually dry-fried before use(drop the whole seeds into a hot dry pan and cook until theroasted fragrance emerges). It is used to flavor rice, stuffed
vegetables, many savory dishes and curries. It combines wellwith cilantro and is widely used in beef dishes.Buy Kitchen Collection All Natural Ground Cumin
Curry leaves (Kari putha or Neem) - are small grey-greenish leaves (a bit like bay), relative of the orange. Theycan be used fresh or dried. Their aroma is released by its heatand moisture. They are sometimes fried in the oil the food iscooked in, and then discarded. They are mainly used as anaromatic and flavoring for most curries and soups. Whenstarting a curry or soup dish, put the curry leaves into the oilto fry until crisp.
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Curry Powder - Curry Powder is a blend of many spices and isused widely in savory dishes throughout India and SoutheastAsia. Curry has a particular scent and is spicyBuy curry powder: Kitchen Collection All Natural Curry
Powder Curry - Powder, 2.24 oz
Fennel (Soonf) - is a greenish-brown, small oval seed fromPimpinella Anisum , a plant in the parsley family. It has a sweetand aniseed flavor. Used sparingly, it gives warmth andsweetness to curries. The seeds combine well with peanuts andthe zest of citrus fruit. Roasted fennel seeds are chewed tofreshen the breath after the meal. They have digestiveproperties. Buy Fennel Seed Powder (Foeniculum vulgare) 1 lb: C
Fenugreek (Kasuri Methi) - is short, upright plant (related tospinach) with oval leaves. The entire plant has a strong, sweetaroma. The mature leaves have the bitter taste. Groundfenugreek (seeds) has a warm, yellowish-brown color with astrong curry-like taste. In powdered form, fenugreek is one of the main ingredients of curry powders. Fenugreek is used toadd flavor to meat dishes. It is also considered as anaphrodisiac.
Garam Masala meaning hot spices - is a mixture of ground spices (recipes vary) (cloves, cardamom, cumin,peppercorns and cinnamon, bay leaves). It is far better togrind your own spices than to buy the mixture ready-ground.The blend of spices in the garam masala varies according tothe dish to which it's added so a spice blend for a fish dish isdifferent to the spice mix for lamb. Depending on theingredients of your dish, you can enhance the garam masala byadding other spices like ginger and turmeric (which would suitchicken or fish). Cloves and fennel seeds might be added to amix for dark meats like lamb or beef.
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Garlic (Lassan) - closely related to the onion. It has apowerful pungent or hot flavor when raw, which mellows whenit is cooked. It has very strong odor. Bulbs, whose segmentsare usually called "cloves" are the part of the plant mostcommonly eaten. Garlic is used as a condiment and asflavoring in gravies, sauces, soups, stews, pickles, salads,
salad dressing and breads. Garlic pickles and freshly groundgarlic chutneys are popular side dishes for rice, snacks andchappathis. Garlic powder is made from ground dehydratedcloves and is used widely as a substitute for fresh garlic. Garlichelps to purify the blood and lower blood pressure. It isconsidered as a cure for heart ailments.
Ginger (Adrak) - the fresh root gingeris a knobly rhizome witha sweet aroma and hot, pungent taste. Inside, the ginger ishard and woody, yellow and fibrous. It is easiest to cook with,once peeled and grated. The length of the root indicatesmaturity, and the longer it is, the hotter and more fibrous itwill be. Ginger makes a tasty paste, especially if mixed withgarlic. Ginger can be used in sweet dishes, desserts, or in
piquant dishes such as hot curries and stir fries. The ground(soondth) type is the same as that used in baking. Ginger isalso commonly regarded as an aphrodisiac. More about Ginger Buy ginger online: Kitchen Collection All Natural GroundGinger
Mango powder (Amchur) - This sour powder is made fromunripe mangoes. It has a tart taste. It has a sour, lemonytaste, with a slightly sweet edge. The primary use of it is forChutneys. It is used in soups, pastries, and in vegetariandishes as a souring additive, as well as to samosas andrelishes. It can be added to chickpeas, potatoes and eggplants.More, it is used as a dry seasoning for grilled dishes and
sometimes appears in Bombay mix, the Indian version of potato chips or pretzels. Amchur is also an essential ingredientin making Chaat Masala. It gives any dish a tangy, sour flavor,and is the perfect substitute for lemon, tamarind or lime juice.If you are unable to find you can use a dash of lemon.
Mint (Pudina) - Indian mint has a stronger flavor and morepungent aroma than Western varieties. This herb is oftenpaired with lamb. Mint is sweet and strong with hints of a sharplemony taste; mint is pleasantly pungent and refreshing at thesame time. The warm sweet fragrance of mint is cooling to thepalate, leaving a fresh aftertaste. Indian cooking and is widelyused in chutneys, relishes, salads, sauces and teas. Mint is
mostly added to biryanis (Moghul rice preparation), lassi - theNorth Indian refreshing drink. Mint is also perfect as a garnishfor desserts, and goes well with fruits, iced tea, lemonade andyogurts as well as a variety of cocktails.
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Mustard seeds (Rai) - in Indian cooking brown mustardseeds are more commonly used but black seeds contain ahigher proportion of the volatile mustard oil and strongestflavor. The larger yellow variety, known as white mustard aremuch les pungent. Powdered mustard has no aroma when dry,but a hot flavor is released when it is mixed with water. The
seeds can be put whole into very hot oil and popped. Raw foodcan be cooked in this flavored oil or it can be poured over somedishes just before serving. Mustard helps emulsify liquids usein salad dressing recipes to help blend oil and vinegar and adda spicy zip. Mustards seeds are a popular addition to dishessuch as vegetable, beans, pastries and pickles.
Nutmeg and mace (Jaiphal and Javitri) - is the seed of theevergreen tree. Mace is the fleshy lattice, covering of thenutmeg (hard nut), which is golden brown in color. Nutmeghas more robust flavor than mace, but thy are otherwise verysimilar. They have nutty, warm and slightly sweet flavor.Nutmeg is used to add sweet and savory flavor to dishes such
as pies, custards, puddings, cakes, souffls, vegetables, eggdishes, lamb, and fish, and beverages. Like nutmeg, mace is asweet and flavorful spice, which can be substituted for nutmegor cinnamon to complement a variety of foods. Mace is alsoused in sauces for fish and pickle chutneys.
Onion Seeds (Kalonji) - are small, irregular shaped blackseeds of the plant that grows in India - Kalonji . This spice canbe used fresh or dry roasted in curries, and added tovegetables, relishes, pickles and yogurts. It is featured in many
spice mixtures such as Bengali five-spice mixture panchphoron ,which also includes fenugreek, mustard, cumin and fennel.
Oreango (Ajwain) - it has a strong, pungent odor and flavorsimilar to pepper and anise. They contain thymol oil, whichgives a taste reminiscent of thyme. it is used in lentil dishes,vegetable parathas, pakoras and meat dishes.
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Paprika powder - is ground from dried sweet peppers (familyCapsicum Annum, relative of chili) the fruits of a tropicalevergreen bush. It is milder than chili powder or cayenne.Paprika has bright red color and a mild, sweet flavor with acardamom aroma. It is highly versatile spice. It is good witheggs, fish, chicken, crab and cheese. It can also be used as agarnish on baked potatoes, salads, rice dishes. Paprika is richin vitamin C, and so helps colds and influenza. It is also said totreat digestive troubles, cramps, circulations problems, andshingles.Buy Kitchen Collection All Natural Paprika
Peppercorns (Kali Mirchi) - pepper's name comes form theSanskrit Pippali nigrum , which means "black spice".Peppercorns have a pungent, woody aroma and hot, bitingtaste. Black pepper is more aromatic, white is stronger andhotter. Pepper is the only spice that us used to flavor foodbefore, during and after cooking. Whole or groundedpeppercorns can be added to most non-sweet dishes.You can buy peppercorns at Kitchen Collection All NaturalWhole Black Pepper and ground black pepper KitchenCollection All Natural Ground Black Pepper
Saffron (Zaffran) - this spice is made from orange coloreddried stigmas of the especially cultivated crocus (75 stamensare needed to make 100 g (4 oz) of the spice.) It is the mostexpensive spice of all. It has a distinctively pungent, honey-likeflavor and aroma. It is available as whole threads or powdered.When ground they form a russet powder. The filaments can belightly roasted, crumbled in a little hot water and left to infuseto bring out their full strength. Saffron is used to color ricedishes, sweets, puddings, sauces and soups to bright yellow.
Tamarind (Amli) - is the sticky, dried, brown pod of theevergreen tree. It has a sour taste and very tart, citric flavor.The pulp must be soaked before usage. In India, tamarind ismostly combined with meat or legumes (lentils, chick peas orbeans). It adds a distinctive cooling quality to curries,chutneys.
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Turmeric (Haldi) - comes from the root of Curcuma longa, aleafy plant related to ginger. It has a bright yellow color and apungent, warm, earthy aroma and taste. Although it becomesbitter if too much used. It is mildly antiseptic. Turmeric is anessential spice in Indian food, giving a rich, appetizing color. Itis used in curries, fish dishes and with beans because of itsdigestive properties. Research show that turmeric inhibitsblood clotting, reduces liver toxins, and helps the livermetabolize fats and so aids weight loss.
English Name Image Hindi Name
Asafoetida, Asafetida Hing, Heeng
Basil Tulsi
Bay Leaf Tej Patta, Tejpatta, Tejpan, Tejpat
Betel Leaves, Piper Paan
Big Mustard Seeds Sarson
Black Cardamom Badi Elaichi
Black Cumin Seeds, Caraway Seeds Kala Jeera, Shah Jeera, Shajeer
Black Mustard Seeds Rai
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Black Pepper Kali Mirch
Black Salt Kala Namak
Brown Cardamom Elaichi (Moti)
Brown Sugar, Jaggery Gur
Canna Edulis Sabja
Cardamom Ilaichi, Elaichi
Carom Seeds, Thymol Seeds Ajwain
Chilli Powder Lal Mirch Powder
Cinnamon Dalchini
Clove Laung, Lavang
Coriander Powder Dhania Powder
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Coriander Seeds Dhania Beej
Coriander, Cilantro Dhaniya, Dhania
Cumin Seeds Jeera
Curry Leaves Kari Patta, Kadipatha
Dried Mango Powder Amchoor, Amchur
Dried Pumpkin, Water Melon seeds Magaz
Dry Fenugreek Leaves Kasoori Methi
Dry Ginger Saunth, Sounth
Fennel Seeds, Aniseed Saunf, Sonf
Fenugreek Methi
Fenugreek Seeds Methi ke Dane
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Garlic Lasan, Lahsun
Ginger Adrak, Sonth, Soonth
Green Cardammom Elaichi, Choti Elaichi, Chhoti Ilaichi
Ground Spices Garam Masala
Mace Javitri, Javntry
Margosa Neem
Mint (Spearmint) Pudina, Podina
Mustard Rai/Sarson
Myrtle Henna
Nutmeg Jaiphal
Onion Seeds, Nigella Kalonji
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Parsley Ajmoda, Ajmud
Peppercorn Kali Mirch, Gol Mirch
Pomegranate seeds Anardana, Anardhana
Poppy Seed Khus Khus, Khuskhus
Red Chilli Lal Mirch
Rock Salt Kala Namak
Safflower Seeds Kardai, Kusumbha
Saffron Kesar, Zafraan
Salt Namak
Seasoning Tadka
Sesame Seeds Til
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Allspice (Kebab Cheeni)
Almonds ( Badaam )
Aniseed ( Suwa or Shopa )
Asafoetida ( Hing )
B Top
Basil ( Tulsi )
Basmati Rice ( Basmati Chaaval )
Bay Leaf ( Tej Patta ) Black Cardamom ( Badi Elaichi )
Black Cumin Seed (Shahi Jeera )
Black Mustard Seeds ( Rai)
Black Onion seeds ( Kalonji )
Black Peppercorn ( Kali Mirch )
Black Raisins ( Sultana ) Black Salt ( Kala Namak or Sanchal )
C Top
Carom Seeds (Ajwain)
Cardamom ( Elaichi)
Cashew nuts ( Kaju )
Channa Daal
Cinnamon ( Dalchini )
Clarified butter ( Ghee )
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Cloves ( Lavang )
Coconut milk ( Narial Ka Doodh )
Coconut Whole ( Narial )
Coriander Powder ( Dhania powder )
Coriander seeds ( Dhania )
Cumin seeds ( Jeera )
Curry Leaves ( Kaddipatta )
D
Top Dates ( Khajur )
Desiccated Coconut ( Sukha Narial )
Dill seed and weed (Suwa)
E Top
Edible sliver foil ( Varaq or Chaandi)
F Top
Fennel seeds ( Saunf )
Fenugreek Leaves - dried ( Kasoor Methi )
Fenugreek leaves ( Methi Leaves )
Fenugreek seeds ( Methi seeds )
Flattened Rice Flakes ( Poha )
G
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Top
Garlic ( Lahsun )
Ginger ( Aadrak )
Golden raisins ( Kishmish )
Gram Flour ( Besan )
Green Peas ( Mutter )
Green Cardamom (Elaichi)
Green Chilies ( Hari Mirch )
H Top
Home made Cheese ( Paneer )
I Top
J Top
Jaggery ( Gur )
K Top
Kesar ( Saffron )
L Top
Lemons ( Nimbu )
Limes ( Nimbu )
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M Top
Mint ( Pudina )Moong Daal
Mustard Oil
N Top
Nutmeg ( Jaiphal )
O Top
P Top
Pistachio nuts ( Pista )
Plain Flour ( Maida )
Plain yogurt ( Dahi )
Pomegranate seeds ( Anardana )
Pomogranate ( Anar)
Poppy seeds ( Khus Khus)
Potatoes ( Aloo )
Pulses : Generic name ( Daal )
Q Top
R
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Top
Raw Mango powder ( Aamchur Powder)
Red chilies powder ( Lal Mirchi powder)
Red Lentils ( Masur daal )
Red chilies ( Lal Mirchi )
Red Kidney beans ( Rajmah )
Rice Flour
Rose Water ( Gulab Pani )
S Top
Sabja or Tukmaria
Saffron ( Kesar )
Salt ( Namak )
Semolina ( Rawa )Sesame seeds (Til )
Spice Mixture ( Masala )
Spice Blend ( Garam Masala )
Spinach ( Palak )
Star Anise ( Chakra Phool )
T Top
Tamarind ( Imli )
Tur Daal
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Turmeric ( Haldi )
U
TopUdad Daal
V Top
Vinegar ( Sirka )
W Top
Walnuts (Akhrot)
Wheat Flour (Aata)
Back to Spices A to Z
X
Top
Back to Spices A to Z
Y Top
Yellow Lentils ( Tur Dal)
Back to Spices A to Z
Z Top
Back to Spices A to Z
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HINDI NAME
A Top
Aadrak ( Ginger )
Aamchur Powder ( Raw Mango powder )
Aata ( Wheat Flour )
Ajwain ( Carom Seeds )Akhrot ( Walnuts )
Aloo ( Potatoes )
Anar (Pomegranate) Anardana ( Pomegranate seeds )
B Top
Badaam ( Almonds )
Badi Elaichi ( Black Cardamom )
Basmati Chaaval ( Basmati Rice )
Besan ( Gram Flour )
C Top
Channa Daal
Chaandi ( Edible Silver Foil )
Chakra Phool (Star Anise)
Chawal Ka Aata ( Rice Flour )
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D Top
Daal ( Generic term for all pulses )Dahi ( Plain yogurt )
Dalchini ( Cinnamon )
Dhania ( Coriander seeds )
Dhania powder ( Coriander Powder )
Dill seed and weed (Suwa)
E Top
Elaichi ( Cardamom )
F Top
G Top
Garam Masala ( Spice Mixture )
Ghee ( Clarified butter )
Gulab Pani ( Rose Water )
Gur ( Jaggery )
H Top
Haldi ( Turmeric )
Hari Mirch ( Green Chilies)
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Hing ( Asafoetida )
I
Top Imli ( Tamarind )
J Top
Jaiphal ( Nutmeg )
Jeera ( Cumin seeds )
K Top
Kadipatta ( Curry Leaves )
Kaju ( Cashew nuts )
Kala Namak or Sanchal ( Black Salt )
Kali Mirch ( Black Peppercorn )
Kalonji ( Back Onion seeds )
Kastoori Methi (Fenugreek Leaves dried )
Kebab Cheeni ( Allspice )
Kesar ( Saffron )
Khajur ( Dates )
Khus Khus ( Poppy seeds )
Kishmish ( Golden raisins )
L Top
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Lahsun ( Garlic )
Lal Mirchi ( Red chilies )
Lal Mirchi powder ( Red chili powder)
Lavang ( Cloves )
M Top
Maida ( Plain Flour )
Masala ( Spice Mixture )
Masur daal ( Red Lentils ) Methi leaves ( Fenugreek leaves )
Methi seeds ( Fenugreek seeds )
Moong Daal
Mustard Oil
Mutter ( Green Peas )
N Top
Namak ( Salt )
Narial ( Coconut Whole )
Narial ka doodh ( Coconut milk )
Nimbu ( Lemons)
Nimbu ( Limes )
O Top
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Sultana ( Black raisins )
Suwa or Shopa ( Aniseed )
T Top
Tej Patta ( Bay Leaf )
Til ( Sesame seeds )
Tulsi ( Basil )
Tur Daal (Yellow Lentil)
U Top
Udad Daal
V Top
Varaq (Chaandi ) Edible sliver foil
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Glossary English to Hindi. Indian foodsCooking Cooking Terms | List spices Herbs Hindi to EnglishList fresh vegetables | List fresh fruits | List dried-beans
Glossary English to Hindi
Spices and Herbs Dried Fruits and Nuts
Fruits
Grain, Legumes, Flours
Meats Fowl Fish
Vegetables
Colors
Taste Expressions
Glossary Hindi to EnglishKitchenware
Common Dairy Products
Common Breads
General Terms
Spices and Herbs (Masala)
English Name Hindi NameAlkanet Root Ratan Jot
Alum Fitkari, Phitkari
Anise Seed Choti Saunf, Suwa, Shopa
Arrowroot Paniphal, Tikora
Asafoetida Hing
Basil Holy Tulsi
Bay Leaf Indian Tej Patta
Black Cumin Shahi Jeera, Himali Jeera, Kala Jeera
Black Mustard Seeds Rai
Black Mustard seedsCracked
Rai Kuria
Black Peppercorn Kali Mirch
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Black Rock salt Sanchal, Kala Namak
Cardamom Black Bari Elaichi
Cardamom Green Choti ElaichiCarom Seed Ajwain
Cassia Jangli Dalchini
Cayenne Pepper Lal Mirch
Celery seeds Ajmud
Cilantro Hara Dhania Patta
Citric Acid Nimboo Phool, Saji na Phool
Cinnamon Dalchini
Cloves Laung, Lavang
Coriander seeds Dhania
Cumin seeds Jeera
Curry Leaf Meetha Neem Patta, Kari Patta
Dill Soa
Fennel Moti Saunf, Saunf Fenugreek Leaves dried Kasoori Methi
Fenugreek seeds Methi Daane
Garcinia indica Kokum
Garlic Fresh Lassun
Ginger Fresh rhizome Adrak
Ginger Dried rhizome Saunth
Gold leaf edible Sona Varak
Gum Katira Sap Gond Katira
Green Chili Hari Mirch, I use Serrano
Honey Shahad
Illaichi Chhoti elaichi
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Screwpine essence Kewra
Sesame Til
Shallot Gandana
Silver edible leaf Chandi VarakStar Anis Chakraphool
Sugar Chini
Sumac Sumaq
Tamarind Imli
Turmeric Haldi
Turmeric - Fresh
rhizomeKachi Haldi
Thyme Ajwain ke phool for substitution purposes only
Vinegar Sirka
White Pepper Safed Mirch
Yeast Live sour dough Khameer
Yeast Samunder Jhag, Cuttle Stone soft rock, Toddy
Essence (generic)
Khusboo, Attar, Ruh, Ittar
Rose Essence Gulab-Jal
Screwpine Essence Kewra
Vetiver Essence Khas
Top Of Page
Dried Fruits and Nuts (Mewa)
English Name Hindi Name
Dried Fruits Apricot dried Khumani
Dates Khajoor
Dates Dry skin Chhohara
Fig Anjeer
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Gooseberry Indian(Emblica)
Amla
Prunes Manukka
Raisins Kishmish
Raisins seedless yellow Sultana
Nuts and Seeds
Almonds Badaam
Cantaloupe seed Kharbooza ke beej
Cashews Kajoo
Coconut Naarial KhopraFlaxseeds Alsi
Gorgon Nut PuffedKernel
Makhana
Peanuts Mungphali
Pine Nuts Chilgoza
Pistachio Nuts Pista
Pistachio Soft Chironghi
Pumpkin seeds Kaddu Beej
Safflower Kusam Kusumbo
Sesame Seed Til
Sunflower Sooraj-mukhi
Watermelon seed Tarbooj ke beej
Walnuts Akhroat/ Akhrot
Top Of Page
Fruits (Phal)Apple Seb
Apricot Zard-aloo
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Avocado Makhanphal
Banana Kela
Cantaloupe Kharbooja
Cranberry Karonda. In realty, Karonda is 'Natal Plum'Fig Anjir
Gooseberry Cape Rasbhari
Grapes Angoor
Grapefruit Chakutra
Guavas Amrood
Jackfruit Kathal
Java Plum Jamoon
Lime Nimboo, Lemon does not exist but same as Nimboo
Loquat Lokat
Lychee Leechee
Mango Aam
Mulberry Shehtoot
Natal Plum KarondaOlives Zetoon
Orange Santra
Orange - Navel Mosambi
Papaya Papeeta
Peach Aadoo
Pear Nashpati
Pineapple Anna-naas
Plum Aloo-bukhaara
Pomegranate Anar
Sapodilla Plum, Sapota Chickoo
Star fruit Kamrakh
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Sugar cane Ganna
Sweet Lime Musambi
Watermelon Tarbooj Top Of Page
Grains Lentils FloursBarley Jaun
Buckwheat Kuttu
Cracked Wheat Dalia
Cream of Wheat Sooji
Farina Sooji
Flour Atta
Flour - Bread Atta. Durum wheat whole-meal whole-grain flour
Flour - Chickpea Besan
Flour - Pastry, Allpurpose
Maida. Super refined soft wheat flour
Maize Makki
Millet - Barnyard Jhungori
Millet - Finger Ragi
Millet - Foxtail Kheri
Millet - Great, Sorghum Jowar
Millet - Little Kodo
Millet - Pearl, Spiked Bajara
Oats Vilaiti JaunRice Chawal
Rice flattened flakes Chewara, Poha
Rice puffed Murmura
Semolina Sooji, Rava
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Sorghum Jowar
Tapioca (Cassava) Saboo-daana
Vermicelli SeviyanWheat Gehoon
Wheat flour Gehoon Atta
Legume Beans
Alubia Safed Rajma
Black Matpe (Blackbeans)
Urad
Chickpea Chana, Desi Chana, Kabuli ChanaFava Vaal, Sem
Field pea split Matar Dal
Garbanzo Beans Kabuli Chana
Mung Beans Moong
Red Kidney Bean Rajma
Lentil Masoor
Pigeon peas Arhar, Toor
Soya bean Bhatma
Whole beans Sabut
Split beans Dal
Split skinless blackchickpeas
Chana Dal
Decorticated Skinlessbeans Dhuli
Top Of Page
Meats Fowls Fish Oragns
Meats
Beef Gai ka Gosht
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Pomfret,silver Chandava
Prawn Jhinga, Chingri, Chemen, Sungat
Red Snapper RaneRoe Machli Anda
Salmon Indian Raavas
Sardines Pedvey
Sawfish Kandere
Shark Moree, Zori
Shad Indian Llish Hilsa
Silver belley Surgutta
Snake head Murrai
Sole Repti, Morrul
Sorrel Red Chukka Sag
Squid Ma-nkyo, Samudra-pheni (or feni)
Tuna Chura
Turbot - Indian Kuppa machli Turtle Kachhua
White bait Katai
Top Of Page
Vegetables (Subzi)Aloe Vera Gawar Patha
Beans-Cluster fresh Guar ki phali
Beans-French fresh Pharas Beans
Aubergine, Brinjal,Eggplant
Baingan. Native of India over 20 varieties
Beet root Chukandar
Bell Pepper, Capsicum Simla Mirch
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Celery Ajmud
Cabbage Bandh-Gobi, Patta-Gobi
Carrot GaajarCauliflower Phool-Gobi, Gobi
Cilantro Hara Dhania
Colocasia, Taro, Eddo Arbi, Arvi
Corn Kernel Makki
Corn on the cob Bhutta
Cowpea Lobhia
Cucumber Kheera
Cucumber EnglishSkinny
Kakri
Gourd - Ash Petha
Gourd - Bitter Karela
Gourd - Bottle Ghiya. Lauki
Gourd - Ridged Torai
Gourd - Snake Chichinda
Jackfruit Kathal
Kohl Rabi Ganth Gobhi
Lotus stem Bhein, Kamal Kakri
Mushrooms Khumbi
Mustard Greens Sarson Patta
Natal Plum KarondaOkra Bhindi
Onion Piyaaz
Peas Green Mattar
Peppermint Leaves Hara Podina
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Fresh
Potato Aloo
Pumpkin (British,Australian)
Kaddu. American butternut or winter squash
Radish Mooli
Red Sorrel Chukka Leaves
Scallion Hari Piyaz
Spinach Paalak
Sweet Potato Shakar-kandi
Tomato Tamatar
Turnip ShalgamWater Chestnuts Indian Singhaara
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Taste ExpressionsAroma Khush-boo, Sugandh
Bad Kharaab
Burnt Jalaa
Bland Feeka
Cold Thunda
Fresh Taaza
Good Bhariya ... "Achha is just okay"
Gravy Tari, Rasa, Salan, Shorba
Hot Garam
Mash Bharta
Raw Kuchaa
Reeks Bad-boo
Ripe Pukka
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Rotten Galaa
Salty Namkeen
Savory Chat-pata
Sharp TeekhaSour Khatta
Stale Baasi
Sweet Meetha
Tasty Swaad
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KitchenwareHindi Name English/Explanation
AngithiPortable Cooking stove converted Galvanized Bucket,Uses charcoal
Atta Chhalni Flour sifter
Bartan Cookware, Cooking utensils, Tableware
Bawarchi-Khana Kitchen
Belan Rolling pin
BhattiLarge cooking stove made of bricks and clay. To preparefoods in bulk
Bhigona Cooking pot with a lid
Bonti Curved blade mounted on wooden platform.
Chakla Stone rolling board
Chakki Hand operated stone mill to grind grains to make flour
Chakku KnifeChalini Sieve
Chamcha Large Spoon (Approximately Tablespoon)
Chamchi Small Spoon (Approximately half teaspoon)
Chhuri Double edge double curve blade knife
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Chimta Tongs
Chulha U-shaped traditional stove
Degchi Brass or Copper cooking pot, narrow neck, round bottom
Donga Large mixing or serving bowlGandasa Cleaver
Ghara Large earthen pot to store food or water
HandiEarthen cooking pot, narrow neck, round bottom, wide-mouth
Hamam Dasta Mortar & Pestle.
Imrit Baan Pickling Crock made of Porcelain
Kaddu Kas Grater
Kalchhi Spoon Ladle
Kanta Fork
Karahi Traditional Indian Wok.
Katori Small curry bowl
Palta Turner
Pirich Saucer (Plate under cup)
Piyali Small tea cup
Piyalu Large tea cup
Rasoi-Ghar Kitchen
Sancha Mould
Seekh Skewer
Sil Batta Flat black stone and a Triangular Stone to crush spices with
Surahi Long neck earthen pot used to store water
Tandoor Drum shaped clay oven
Tarazoo Weigh Scale
Tashtari Plate, a small version of Thali
Tawa Iron griddle to make bread
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ThalA large round platter used to display bulk foods, a largeversion of Thali
Thali Round platter to serve complete meal or conduct Puja
TokaniBrass Water pitcher, form factor same as Degchi but muchlarger
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Common Dairy ProductsChach, Mattha Churned homemade Yogurt with butter removed
Chenna Cheese similar to small curd cheese
Dahi Homemade Yogurt
Doodh Milk
Ghee Rendered butter
Khoya Reduced whole milk
Kheer Rice Pudding
Lassi Churned homemade Yogurt
Makhan Butter
Malai Cream
Paneer Cheese similar to farmer's pot cheese
Raita Cold Yogurt Soup
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Common BreadsBaati Bread looking like bun cooked over ambers in Rajasthan
Bhature Deep fried Maida flat bread
Chapati Basic whole wheat un-leavened flat bread, aka Roti
Kulcha Baked Maida flat bread
Naan Leavened flat bread baked in clay oven.
Paratha Griddle Fried flat bread
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Phulka Light weight version of Basic whole wheat bread (Roti)
Poori Deep fried flat puffed bread
Poori Loach Deep fried Maida flat puffed breadRoomali Very Very thin bread
Roti Basic whole wheat un-leavened flat bread, aka Chapati
Roti Missy Multi grain basic flat bread
Roti Makki Corn (Maze) basic flat bread
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General TermsBeverages
Chai Hot tea
Daroo Country Liquor
Kanji Fermented Carrot beverage
Paani Water
Sharab Alcohol
Shikanjami Limeade
Thandaii Sweet Beverage made with combination of seeds and nuts
Toddy Natural sap wine collected from Palm trees.
Desserts
BurfeeDiamond shaped cake from reduced milk or Garbanzoflour.
Chikki Form of brittle, commonly made with peanuts or cashews
Firni Rice flour pudding
Gajak Form of Fudge, commonly made with sesame seeds
Halva-Carrot Carrot cake
Halva-Sooji Cream of wheat cake
Kheer Rice Pudding
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Rasgulla Cheese balls in syrup
Miscellaneous
Achaar PickleBhagar, Tarka Tempering Dal
Bharta Mashed food
Bharwa Stuffed
Bhajji Batter laced minced food Pattie
Bhujia Damp Dry Curry
Bhurji Damp Dry Curry
Bhuna Pan fried or Pan roasted
Dal Legume soup
Dhansak Parsi curry with legumes
Do Piyaz Damp curry containing half or more onions
Dosa South Indian Rice/Bean crepe
Idli South Indian Rice/Bean dumpling
Guda PulpKebab Whole food roasted
Kofta Meatball shaped minced food dish
Korma (Qorma) Mild aromatic curry made with yogurt and nuts
Khameer Yeast
Khasta Flaky or crumbly
Kheer Rice Pudding
Khichree Rice and Beans cooked together
Makhni Buttery Curry
Non-vegetarian Maasahari
Pakora Deep fried fritter
Papadom Papad Thin wafer cracker
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Pasanda Mild aromatic vegetable or meat curry made with yogurt
Phitkari Alum
Pickle AcharPilaf, Pulao Pulao Rice cooked with Vegetables Meat spices
Rind or Peel Chilka
Rogan Josh Bright red color meat curry from Kashmir
Samosa Conical shaped deep fried stuffed pastry
Sugar Syrup Chaasni
Tari Broth like curry
Tikka Whole- muscle or chunk food roasted or baked
Tikki Minced food Patty
Vegetarian Shakahari
Vindaloo A spicy hot Portuguese style (Goa) curry
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Colors
Black KaalaBlue Neela
Brown Saanvla, Khaki
Crimson Lohit (Bloody), Gehra Lal Rung
Deeper shade Gehra Rung
Green Hara
Grey Bhoora Rung
Indigo Gehra Neela Rung
Lighter shade Halka Rung
Maroon Anaabi Rung
Orange Naarangi
Pink Gulabi
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Purple Jamni
Red Lal
Saffron KesariViolet Baingani Rung
Yellow Peela
White Safed
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