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green cardamom (elaichi)
Green cardamom is a small green pod with black seeds inside. It has a strong, unique flavor and aroma, slightly sweet and aromatic. It is commonly used in both sweet and savory dishes, especially in Indian and Middle Eastern cuisine. It’s also a popular ingredient in chai tea.
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cloves (long)
Cloves are the aromatic flower buds of a tree in the family Myrtaceae. They are commonly used as a spice in various cuisines around the world. They have a strong, pungent flavor and aroma, which is slightly sweet and bitter. Cloves are used in spice blends, marinades, and baked goods.
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nutmeg (jaiphal)
Nutmeg is the seed of the tree, Myristica fragrans. It has a warm, slightly sweet flavor and is used in both sweet and savory dishes. Ground nutmeg is used in baking, cooking, and even in beverages like eggnog and mulled wine.
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mace flower (jabitri ful)
Mace flower, known as "Jabitri Ful" in some regions, is derived from the outer covering of the nutmeg seed. Mace and nutmeg both come from the same plant, Myristica fragrans, which is native to the Banda Islands in Indonesia but is now cultivated in several tropical areas.
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cinnamon roll (rolled dalchini)
Cinnamon rolls are rolled up sticks of cinnamon bark. They are known for their sweet, warm, and woody flavor. They are used in baking, desserts, and beverages, and also in savory dishes in various cuisines.
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cinnamon sticks (dalchini stick)
Cinnamon sticks are the dried bark of the cinnamon tree, rolled into sticks. They have a sweet, spicy flavor and are used in cooking, baking, and beverages. They are also used in spice blends and for infusing flavors.
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black cardamom (badi elaichi)
Black cardamom is larger and darker than green cardamom with a smoky, slightly camphor-like flavor. It is often used in savory dishes, especially in Indian and Chinese cuisines. It is commonly used in spice blends, curries, and stews.
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white pepper (safed golki)
White pepper is made from the seeds of the pepper plant with the darker, outer skin removed. It has a milder flavor compared to black pepper but still offers a sharp, spicy taste. It is commonly used in light-colored dishes where black pepper would stand out visually.
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black pepper (kali golki)
Black pepper is the dried fruit of the pepper plant. It has a strong, pungent flavor and aroma. It is one of the most commonly used spices worldwide, used to add heat and depth to both savory and sweet dishes.
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cardamom husk (elaichi chhilka)
Cardamom husks are the outer shells of green cardamom pods. They have a milder flavor compared to the seeds inside. They are often used in tea, rice dishes, and spice blends to impart a subtle cardamom flavor.
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star anise (star flower)
Star anise is a star-shaped spice with a flavor similar to licorice. It is used in both sweet and savory dishes, especially in Chinese cuisine. It is a key ingredient in five-spice powder and is also used in braised dishes, soups, and baked goods.
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kabab chini (cubeb)
Cubeb, also known as tailed pepper, has a pungent, peppery flavor with a hint of bitterness and allspice. It is used in spice blends, marinades, and sometimes in beverages for its distinctive flavor.
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melon seeds (magaz)
Melon seeds, often from watermelon, are dried and sometimes roasted. They have a mild, nutty flavor and are used in sweets, savory dishes, and as a snack. They are also ground into a paste and used in Indian cooking to thicken sauces and curries.
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cumin seeds (jeera)
Cumin seeds are small, boat-shaped seeds with a strong, warm, and earthy flavor. They are used in various cuisines around the world, particularly in Indian, Middle Eastern, and Mexican dishes. They can be used whole or ground.
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fennel seeds (sounf)
Fennel seeds are the dried seeds of the fennel plant. They have a sweet, anise-like flavor and are used in cooking, baking, and as a mouth freshener. They are commonly used in spice blends, sausages, and bread.
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bay leaf (tej patta)
Bay leaves, known as Tej Patta in India, are dried aromatic leaves from the bay laurel tree. They are oval, pointed, and have a smooth texture with a glossy appearance. Bay leaves have a robust, slightly bitter taste and a fragrant aroma. They are commonly used in cooking to flavor soups, stews, sauces, and rice dishes. The leaves are typically removed before serving, as they are tough and not meant to be eaten.
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red chilli (laal mirch)
Red chillies, or Laal Mirch, are dried, ripe fruits of the Capsicum plant. They are long, slender, and have a deep red color. Red chillies are known for their intense heat and pungent flavor, which can vary from mildly spicy to extremely hot. They are used in various forms, including whole, crushed, or powdered, to add heat and enhance the flavor of a wide range of dishes, from curries and sauces to marinades and pickles.
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dry ginger (sukhi adarak)
Dry ginger, or Sukhi Adarak, is the dehydrated form of fresh ginger root. It is light brown and has a rough, fibrous texture. Dry ginger has a concentrated, warm, and spicy flavor with a hint of sweetness. It is commonly ground into a powder and used as a spice in baking, cooking, and traditional medicine. Dry ginger is valued for its digestive properties and ability to add depth and warmth to both sweet and savory dishes.
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fenugreek seeds (methi dana)
Fenugreek seeds, known as Methi Dana, are small, golden-brown seeds with a hard texture. They have a slightly bitter taste and a strong, earthy aroma. Fenugreek seeds are used in various cuisines to flavor curries, pickles, and spice blends. They can be used whole, toasted, or ground into a powder. Fenugreek is also known for its medicinal properties, including aiding digestion and managing blood sugar levels.
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mustard seeds (sarso dana)
Mustard seeds, or Sarso Dana, are small, round seeds that come in yellow, brown, or black varieties. They have a sharp, pungent flavor and are widely used in cooking to add a spicy kick to dishes. Mustard seeds are commonly used in tempering, pickling, and making mustard condiments. When heated, they release a nutty aroma and flavor, enhancing the taste of curries, stir-fries, and marinades.
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dry termuric (sukhi haldi)
Dry turmeric, or Sukhi Haldi, is the dried rhizome of the turmeric plant. It is cylindrical, with a rough exterior and a bright orange-yellow interior. Dry turmeric has a warm, earthy, and slightly bitter flavor, along with a vibrant color. It is typically ground into a powder and used as a spice in cooking to add flavor and color to dishes like curries, rice, and sauces. Turmeric is also known for its anti-inflammatory and antioxidant properties, making it a popular ingredient in traditional medicine.
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