You can follow the below informations to know more about Indian spices. Their flavour and significance in Indian Cuisine.

Haldi is one of the most used spices in Indian Cooking. It looks bright yellow in colour and tastes slightly bitter flavour. It uses to get yellowish colour in Indian dishes.

Haldi is called in English Turmeric.

Elaichi is another popular aromatic species that is mostly used in Indian Cooking. Sometimes it uses as a whole and sometimes it uses as a crushed powder depending on Indian dishes.

Elaichi tastes sweet and spicy flavours and is often used in desserts and some other gravy dishes.

Elaichi is called in English Cardamom.

Tej patta is basically dried leaves from the bay laurel tree. It has a very strong and pungent flavour often used in various soups and curries.

 

Tej patta is called in English Bay leaf.

Laung is basically a dried flower bud from the clove tree. It has a very warm and sweet flavour, often used in various desserts and curries.

Laung is called in English Cloves.

 

Dalchini is a very sweet and aromatic Indian Spices. It mostly uses to balance the flavour of various Indian dishes, especially various desserts.

 

Dalchini is called in English Cinnamon. 

Kali mirch is a very common Indian Spice which tastes a pungent and slightly bitter flavour. It is mostly used to enhance the heat in various soups, stews and other savoury dishes.

 

Kali mirch is called in English Black Pepper.

Jayphal is a very sweet but slightly nutty spice. It is mostly used in various sweet dishes and curries in Indian cooking.

Jayphal is called in English Nutmeg.

Kalonji looks like a small black seed that is bitter and slightly spicy in flavour. It is mostly used in various bread and Indian curries.

 

Kalonji is called in English Nigella seeds. 

Saunf has sweet flavour. They are often used in various Indian cooking. It is mostly used in various spice blends and teas.

 

Saunf is called in English Fennel Seeds.

 

Chakri phool is another popular spice in Indian Cooking. It tastes sweet flavour and is mostly used in various spice blends and curry dishes.

 

Chakri phool is called in English Star Anise.

 

Javitri is another popular spices in Indian Cooking. It tastes sweet and spicy flavour and is mostly used in various spice blends and fried rice, biryani, pulao and some Indian curry.

 

Javitri is called in English Mace.

 

Sukha dhania is another popular spice in Indian Cooking. It has a warm and slightly citrusy flavour and is mostly used in various spice blends and curry dishes.

 

Sukha dhania is called in English Coriander seeds.

Methi dana is another popular spice in Indian Cooking. It has a bitter and slightly nutty flavour and is mostly used in various spice blends to balance the flavour.

 

Methi dana is called in English Fenugreek seeds.

 

Laal mirch is a hot and spicy spice used in Indian cooking. There are two types of Laal mirch is used in Indian Cuisine.

Dried lal mirch is used to add heat and flavour to dishes on the other hand Kashmiri lal mirch is used to add vibrant red colour to your dishes.

 

Laal mirch is called in English Red Chili.

Till has a nutty, slightly sweet flavour and is mostly used in various sweets and bread.

 

Till is called in English Sesame seeds or Gingili seeds.

Ajwain is another popular Indian spice. It has a bitter and slightly pungent flavour. It is often used in various spice blends and Indian bread.

Ajwain is called in English Carom seeds, thymol or celery seeds.

Sabza has a mild nutty flavour. It is mostly used in various drinks and desserts in Indian Cuisine.

 

Sabza is called in English Chia seeds. 

Chironji is very small seeds which have a nutty and slightly sweet flavour. They are often used in various sweets and desserts in Indian cooking.

 

Chironji is called in English Charoli.

Kesar is one of the costliest spices in Indian Cuisine. It tastes a slightly bitter flavour. Kesar is mostly used to decorate various Indian desserts.

 

Kesar is called in English Saffron.

Khas Khas has a nutty and slightly sweet flavour. It is mostly used in various Indian dishes.

 

Khas khas is called in English Poppy seeds.

Sarson is another popular spice used in Indian cooking. It has a pungent and slightly bitter flavour.

It is mostly used in pickles and some spice blends to balance the aroma.

 

Sarson is called in English Mustard Seeds.

Hing has a very strong and pungent aroma. It is mostly used to give tadka in various dal, poha , upma dishes.

 

Hing is called in English Asafoetida.

Amchoor has a tangy and slightly sweet flavour. It uses in various spice blends and chutneys.

Amchoor is called in English Dry mango powder.

 

Kala Namak is a type of salt. It is mostly used in various Indian street food, especially in chutney and chaat.

 

Kala Namak is called in English Pink salt.

Sonth tastes warm and is a slightly spicy flavour. It is one of the common ingredients used in most Indian dishes.

 

 

Sonth is called English Dry ginger powder.

Pudina has a refreshing and slightly sweet flavour. It is mostly used in various chutneys and drinks in hot summer seasons.

Pudina is called in English Mint.

Suva Bhaji has a fresh and slightly sweet flavour. It generally uses in various lentil dishes and bread.

 

Suva Bhaji or Sua Saag is called in English is Dill.

Kadi patta has a slightly bitter and pungent flavour. It usually uses as a fresh in various curries and rice dishes.

 

Kadi patta is called in English Curry Leaves.