Curry Spices

English nameHindiNotes
AsafoetidaHingA powder that adds flavour and aids digestion, especially in dals.
CardamomElaychiKnown as 'the queen of spice', cardamon seeds come in various types: the most important being green and black.
CassiaDalchiniOften confused with cinnamon by spice importers, this is a cheaper, more robust spice with a similarly sweet, perfumed flavour.
ChilliMirchWith five species and 100s of varieties, chillies vary in size, colour and hear enormously. Generally, the smaller the chilli, the hotter it will be.
CinnamonDalchiniA staple of the rich, brown curries of Sri Lanka, this is the inner bark and so is far more fragile and delicate.
ClovesLavangThe unopened bud of a tropical tree flower, the pungency is found at the head.
CorianderDhaniaBoth the seed and the leaf are used in Indian cooking, the latter primarily as a garnish.
CuminJeera/ ZiraThe roasted, ground seeds are a staple of curry powders and used in Texan chillis.
Curry leafNeemThe small green aromatic neem leaves are highly-prized in south Indian cooking and as a medicine.
FennelSaunfThe small green stripy seeds are sometimes called aniseed in India and have a similar, if milder, flavour.
FenugreekMethiThe seed and the green clover-like leaf are used extensively in Punjabi cooking. The ground seed is an important curry powder flavouring.
Palm sugarJaggeryThe sap of tropical palm trees is fudge-like and often substituted by cheaper dried sugar-cane juice.
MaceJavithriThe outer covering of the nutmeg seed, with similar properties.
MangoAmchurDried mango – whether powdered or whole – is used in pickles and to give a sour (but slightly sweet) flavour to food.
MintPodinaOnly really used in some chutneys and in yoghurt as an accompaniment.
Mustard seedNigraBrown or black mustard seeds are most often used, especially in Bengali cooking.
NutmegJaiphalMostly used in desserts and as an ingredient of garam masala.
PaprikaDeghi MurchiBright red paprika, especially from Kashmir, adds a vibrancy and subtle flavour all its own.
PepperMirchUsed as the main source of pungency until chillies arrived from the Americas, pepper has a long tradition in pan-Indian cooking.
PistachioPistaMainly used in sweets and kulfis.
Pomegranate seedAnardhanaAdd bitter and tangy properties to certain Moghul-style dishes.
TamarindImliLike a less sweet date, tamarind juice is used to add a bitter flavour to dishes. I prefer to use tamarind extract for ease of use.
TurmericHaldiThis pungent yellow root is admired equally for its digestive, antispectic and flavouring properties.
Wild onion seedNigella/ KalonjiOften misnamed as "black cumin", nigella does not even come from an onion but is used to flavour panch phoran and many Bengali dishes.