Indian Spices Names in Indian Languages: Hindi, Tamil, and Gujarati
Indian spices names hold a significant place in the country’s rich culinary traditions, adding vibrant flavors, aromas, and colors to a wide variety of dishes. Known for their bold and diverse profiles, Indian spices form the backbone of Indian cuisine, whether in savory curries, fragrant rice dishes, or sweet treats. Understanding the Indian spices names in different languages—such as Hindi, Tamil, and Gujarati—can help you connect with the authentic flavors of Indian cooking and deepen your culinary knowledge. In this article, we’ll explore the names of some of the most commonly used Indian spices and their roles in enhancing the flavors of Indian meals.
India is a land of diverse cultures, languages, and, of course, spices. Spices form the backbone of Indian cuisine, adding depth, flavor, and aroma to almost every dish. While the names of spices are often recognized globally in English, each region in India has its own language and names for these essential ingredients. In this article, we’ll explore the names of commonly used Indian spices Names in Hindi, Tamil, and Gujarati, allowing you to connect with the rich culinary traditions of these languages and cultures.
| English | Hindi | Tamil | Kannada | Marathi | Konkani | Gujarati |
| Aniseeds, fennel seeds | Saunf | Sombu | Badishop | Variyali | ||
| Asafoetida | Hing | Perumkayam, perungaya | Hingu | Hing | Hingu | Hing |
| Basil seeds, sweet basil | Sabja seeds, subja, falooda | Sabja seeds | Tukmariya | |||
| Bay Leaf | Indian tej patta, tamalpatra | Brinji elai | Tamal patra | |||
| Big mustard seeds | Sarson | Sarsav | ||||
| Black cardamom | Badi elaichi | Periya elakkai | Elcho | |||
| Black cumin seeds | Kala jeera | Karung seeragam | ||||
| Black mustard seeds | Rai | Kadughu | Rai | |||
| Black pepper | Kali mirch | Milagu | Menasinkalu | Kali miri | Mari | |
| Black salt | Kala namak | Sanchal | ||||
| Caraway seeds | Shahjeera | Perum seeragam | Shahjeera | |||
| Carom seeds, | Ajwain | Omam | Owa | Owa | Wonwo | Ajmo |
| Chilli powder | Lal mirch powder | Milagai tool | Marchu powder | |||
| Cinnamon | Dalchini | Lavanga pattai, pattai | Dal chini | Dal chini | Dal chini | Taja |
| Clarified butter | Ghee | Nei | Ghee | |||
| Cloves | Laung, lavang | Krambu | Laving | |||
| Coconut desiccated | Sukha nariyal ka choora/boora | Thuruvina thengai | Topranu khaman | |||
| Coconut dry | Sukha nariyal | Ularndha thengai | Copra | Copra, khopru | ||
| Coconut fresh | Nariyal | Thengai | Chobra | Khopru, topru | ||
| Coriander powder | Dhania powder | Dhaniya podi | Dhane pood | |||
| Coriander seeds | Sabut dhania | Kottumalli, Vidai, dhaniya | Dhane | Kothmir na dana | ||
| Coriander, cilantro | Dhaniya, dhania | Kothamalli ilai | Kothmari/kothmir | |||
| Cumin seeds | Jeera | Jeerakam | Jeeru | |||
| Curry leaves | Kari patta, kadipatha | Karuveppilai | Limda, mitho limbdo | |||
| Dry fenugreek leaves | Kasoori methi | Kaaindha vendhaya ilaigal | ||||
| Dry ginger | Saunth, sounth, soonth | Sukku | Sunthi | Sunth | Sunthi | Sunth |
| Dry mango powder | Amchur | Mangai podi | Mavinkai | Ambyacha | Amchur | Amchur |
| Fenugreek | Methi | VenThaiam | ||||
| Garlic | Lasan, lahsun, lahsan | Poondu | Lasun | Lasan | ||
| Fresh ginger | Adrak, adhrak | Inji | Ala | Adu | ||
| Dry ginger | Saunth, sonth | Sukku | Sunth | Sunth | ||
| Green cardamom | Hari elaichi, choti elaichi | Elakkai | Veldoda. Velchi | Elchi | ||
| Green chilli | Hari mirch | Pachai milagai | Hirvi mirchi | Chidiya marcha/lilu marchu | ||
| Ground nut, peanuts | Moongphalli, mungphali | Nila kadalei | Sheng dane | Shing | ||
| Holy basil | Tulsi | Tulasi | Tulas | Tulsi | ||
| Jaggery | Gur | Vellam | Bella | Gul | God | Gol |
| Palm jaggery | Tara gura, sharkara tada | Pana vellam | ||||
| Lime | Nimboo, nimbu | Elumichai | Limbu | Limbu | ||
| Cocum, kokum | Bhirinda, bhirnda | Kokam, aamsul | ||||
| Lime peel | Nimbu ka chilka | Elumichai thol | ||||
| Mace | Jayitri, javitri, javntry | Jaipatri | Jaipatri | Jaipatri | Jaipatri | Javintri |
| Mint | Pudina, podina | Pudina, pudhina | Pudina | Phudino | ||
| Nutmeg | Jaiphal | Jhadhikkai | Jaiphal | Jaiphal | ||
| Onion seeds, | Kalonji, kalaungi | Kalonji | Kalonji | |||
| Nigella | ||||||
| Pine nuts | Chilgoze, nioze | |||||
| Dry pomegranate seeds | Anardana | Kaaindha maadhulai | Dadum na dana | |||
| Poppy seeds | Khus khus | Khasa khasa | Khas | Khas khas | ||
| Raisins | Kismish | Kaindha dratchai | Bedane | Suki draksh | ||
| Red chilli | Lal mirch | Milakai | Lal mirchi | |||
| Rock salt | Sendha namak | Kal uppu | Sendhe laun | Sindhalu | ||
| Salt | Namak | Uppu | Meeth | Mithu | ||
| Sesame seeds | Til | Ellu | Til | Tul | ||
| Saffron | Kunkuma, kesar, zafran | Kumkumappu | Keshar | Kesar | ||
| Screwpine, pandanus | Kewra | Rambai ilaigal | ||||
| Sichuan pepper, | Timur, tirphal, tephal, teppal | |||||
| Star anise | Chakriphool | Lavanga poo | ||||
| Sultanas | Munakka | |||||
| Tamarind | Imli | Puli | Chincha | |||
| Turmeric | Haldi | Manjal | Halad | |||
| Vetiver | Khus | |||||
| Vinegar | Sirka | |||||
| water melon seeds | Tarbuj ke beej | Tharboosani vidhaigal |
Conclusion:
India’s diverse culinary landscape is reflected in its rich variety of spices, each with its own name in different languages. Whether in Hindi, Tamil, or Gujarati, these spices form the heart of Indian cooking, elevating dishes with their unique flavors and aromas. From jeera to kesar, the versatility and importance of spices in Indian cuisine cannot be overstated. Understanding the names and uses of these spices in different languages not only deepens our appreciation of the country’s culinary heritage but also allows for a more immersive and authentic cooking experience. Whether you’re preparing a traditional dish or exploring a new recipe, incorporating these spices will help bring the flavors of India right to your kitchen.
Watch a youtube video on Indian Spices Names in Indian Language and English
You may also like to read: Lobia Masala Recipes
