Indian Spices Glossary

Indian Spices Glossary



The Glossary of legumes and lentils or pulses 
English – Hindi
  1. Bengal gram flour – Besan
  2. Bengal gram spilt and skinned – Chana dal, Chane ki dal
  3. Bengal gram whole – Kala Chana
  4. Black eyed beans, Cow peas – Lobhiya, Lobiya chawli, chavli
  5. Black gram skinned – Urad dhuli
  6. Black gram split – Urad chilka
  7. Black gram whole – Urad sabut, urad saboot,
  8. Chick peas, Garbanzo beans – Kabuli Channa, Safed Chole,chole
  9. Field bean – Val
  10. Green gram dal – Moong dal
  11. Green gram split – Moong chilka
  12. Green Gram Whole – Moong sabut , Mung sabut
  13. Horse gram – Kulthi
  14. Lentil Dal, Pink Lentil – Masoor dal, masar dal, masur dal
  15. Moth Bean – Moth, matki, mataki
  16. Peas – Mutter, matar, mattar
  17. Peas spilt, green peas spilt – matar dal, green matar dal
  18. Pigeon peas spilt and skinned – Arhar, tuvar, toor, tur dal
  19. Red Kidney Beans – Rajma
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Dry fruits from Indian recipes:
  • Almond – Badam 
  • Apricot – Khubani 
  • Cashewnuts – Kaju 
  • Dates – Khajoor
  • Dried Figs – Anjeer 
  • Walnuts – Akhrot 
  • Peanuts – Moongphali 
  • Pine Nuts – Chilgoze, Nioze
  • Pistachios – Pista.
  • Raisins – Kishmish, Munacca
  • Saffron – Kesar.  
  • Water Melon seeds – Magaz
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Glossary of some commonly used Indian Spices : 
English – Hindi
  1. Aniseeds, Fennel Seeds – Saunf
  2. Asafoetida – Hing
  3. Holy Basil – Tulsi
  4. Basil Seeds – Sabja, Subja
  5. Bay Leaf – Tej Patta
  6. Big Mustard Seeds – Sarson
  7. Black Cardamom – Badi Elaichi
  8. Black Cumin Seeds – Kala Jeera
  9. Black Mustard Seeds – Rai
  10. Black Pepper – Kali Mirch
  11. Caraway Seeds – Shahjeera
  12. Carom Seeds, Thymol Seeds, Oregano – Ajwain
  13. Chilli Powder – Lal Mirch Powder
  14. Cinammon – Dal Chini
  15. Clarified Butter – Ghee
  16. Cloves – Laung, Lavang
  17. Coriander Powder – Dhania Powder
  18. Coriander seeds – Sabut Dhania
  19. Coriander, Cilantro – Dhaniya, Dhania
  20. Cumin Seeds – Jeera
  21. Curry Leaves – Kari Patta, Kadipatha
  22. Dry Fenugreek Leaves – Kasoori Methi
  23. Dry Ginger – Saunth, Sounth, Soonth
  24. Dry Mango powder – Amchur
  25. Fenugreek Seeds – Methi ke Dane
  26. Fenugreek – Methi
  27. Garlic – Lasan, Lahsun, Lahsan
  28. Fresh Ginger – Adrak, Adhrak
  29. Green Cardamom – Hari Elaichi , Choti Elaichi
  30. Green Chilli – Hari Mirch
  31. Ground Nut, Peanuts – Moongphalli, Mungphali
  32. Jaggery – Gur
  33. Lime – Nimboo, Nimbu
  34. Cocum, Kokum – Bhirinda, Bhirnda
  35. Lime peel – Nimbu ka Chilka
  36. Mace – Jayitri, Javitri, Javntry
  37. Mint – Pudina, Podina
  38. Nutmeg – Jaiphal
  39. Onion – Piaz, Peeaz or Pyaz
  40. Onion Seeds – Kalonji, Kalaungi
  41. Pine Nuts – Chilgoze or Nioze
  42. Pomegranate Seeds – Anardana
  43. Poppy Seeds – Khus Khus
  44. Raisins – Munacca
  45. Red Chilli – Lal Mirch
  46. Rock salt, Black salt – Kala namak
  47. Sesame Seeds – Til
  48. Saffron – Kunkuma, Kesar
  49. Tamarind – Imli
  50. Turmeric – Haldi
  51. Vinegar – Sirka
  52. Water Melon Seeds – Magaz
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Basic Culinary Terms

  • Chopping – Cutting into small pieces.
  • Dice – Cut into small even cubes.
  • Grate – Cutting into fine thin strips (using a grater).
  • Peeling – Removal of outer layer using a knife or a peeler.
Frying
  • Fry – Cook in oil/ghee.
  • Deep Frying – Cooking in hot oil/ghee where the product or stuff actually gets covered by the oil.
  • Shallow Fry – Cooking in a little oil.
  • Roast – Over heating without any oil/ghee.
Decorations:
  • Garnish – Decorate (on top) by adding other food stuff or ingredients.
Kneading:
  • Knead – Pressing dough with hand by folding and turning till it reaches the required consistency. Nowadays dough making machines are also available
  • Sieving – A Process used to separate finer parts from the coarser parts (using a sieve).
Blending:
  • Mash – Crush the food finely after softening (by boiling, roasting etc) or by using a masher.
  • Paste – Smooth blend of solid ingredients with liquid.
Cooking and Flavoring
  • Seasoning – To add spices and other ingredients to increase the flavor.
  • Simmer – Cook in low flame after content starts boiling.
  • Stirring – Mixing with a ladle.

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Glossary of Cereals Grains:

English to Hindi

  • Cereals – Anaj
  • Barley – Jav, Jau
  • Broken Wheat – Dalia 
  • Maize – Makki, Makka, Makai
  • Maize Flour – Makai ka atta
  • Pearl Millet – Bajra
  • Puffed Rice – Murmura, Kurmura 
  • Rice – Chawal 
  • Ragi – Ragi 
  • Rice Flakes, Beaten Rice – Poha, Chiwra
  • Sago – Sabudana 
  • Semolina – Sooji, Rawa, Rava 
  • Sorghum – Juar, Jowar
  • Refined Wheat Flour – Maida 
  • Vermicilli – Sevaiyan, Seviyan 
  • Whole Wheat Grains – Gehun
  • Whole Wheat Flour – Gehun ka Atta 
  • Tapioca Pearls – Sabudana