Names of Indian Condiments and Spices in Tamil, Telugu, Kannada, Hindi and English

From thousands of years, spices have been an integral part of the Indian culture. They were being used for both medicinal and culinary purposes in ancient India. India flourished in the pre-British era mainly due to the export of silk and spices. The spices here were so aromatic that they attracted traders from all over the world.

It is no longer a hidden secret that the deliciousness of Indian cuisines comes from the spices that are blended in them. India is one of the largest exporters of spices and condiments even today as the humid climate proves to be perfect for its growth.

Most of the spices like turmeric, cardamom, etc. were previously grown only in India. However, the western countries soon realized the worth of these spices and started cultivating them in their gardens. Hing (Asafoetida), Elaichi (Cardamom), Lassan (Garlic), Adrak(Ginger), Khas-Khas (Poppy seeds) and Haldi (Turmeric) have been the key ingredients on Indian recipes from centuries.

Apart from these, various other spices such as Tej Patta (Bay Leaves), Dalchini (Cinnamon), Ajwain (Carom seeds), Lavang (Cloves), Jeera (Cumin seeds), Dhania (Coriander seeds), Methi (Fenugreek seeds), Amchoor (Mango Powder), Jaiphal (Nutmeg), etc. were known to the natives but they found prominence in the Mughal Era as the Mughal cooked delicious kebabs, biryanis, and other tempting dishes by adding them in their recipes.

Lal Mirch (Red Chilli), Hari Mirch (Green Chilli) and salt are mainly used for flavoring purposes and different variants of Red Chilli and Green Chilli can be found across the country. The tantalizing flavors, sharp yet magical fragrance and bright colors of the Indian spices have made them popular across the globe.

These spices can either be used in their whole or powdered form. The powdered form of all the spices is available in the market today but the process of combining different spices into a fine mixture called ‘garam masala’ has been carried out by Indian women since centuries. These spices also have great nutritional value and they assist in digestion, prevent acidity and strengthen our immunity as well.

Names of Indian Condiments and Spices in Tamil, Telugu, Kannada, Hindi and English.

List of Indian Condiments and Spices in English, Hindi, Tamil, Kannada and Telugu.
English Hindi Tamil Kannada Telugu
Aniseed Saunf Perumjeerakam Saunf Sopu
Asafoetida Hing Perungayam Ingu Inguva
Arrow Root Koovak Kilangu Arrow Root Pala Gadda
Almonds Badam Badam Paruppu Badami Badam Pappu
Bay Leaves Tej Pattha Brinji Ilai Masala Elay Masala Aku
Cardamom Elaichi Elakai Elakkai Yalakalu
Cashewnuts Mundhiri Jodambe Jeedi Pappu
Cinnamon Dalchini Pattai Lavanga Patta Dalchina Chekka
Cloves Lavang Krambu Lavanga Lavanga Mogga
Green Chillies Hari Mirch Pachai Milagai Pachi Mirapakaya
Dry Red Chillies Lal Mirch Sigappu Milagai Kempu Menasina Kai Yendu Mirapakayalu
Cumin Seeds Jeera Jeeragam Jeerige Jilakara
Carum, Tymol Ajwain Omum Omam Vamu
Coriander Leaves, Cilantro Hara Dhania Kothamalli Kothambre Kothamera Aku
Coriander Seeds Dhania Kothamliverai (Vara Kothamali) Dhaniya Daniyalu
Curry Leaves Curri Patta Kariveppilai Kari Beevu Karivepaku
Fenugreek Seeds Methi Venthayam Menthi Menthulu
Fennel Seeds Saunf Sombu Dhodda Jeerige Pedha Jilakara
Garlic Lassan Ulli Poondu (Vellai Poondu) Bellulle Vellullipayalu
Fresh Ginger Adrak Inji Shunti Allam
Dry Ginger Saunth Chukku (Sukku) Vonagidha Shunti Sonti
Groundnut, Peanuts Verkkadalai Kadale Kai Beeja Veru Senaga Pappu
Jaggery Vellam Bhella Bellamu
Mustard Pipal Kadugu Saasuve Avalu
Mace Javithri Jathipatri Japathri Japathri
Mango Powder (dry) Amchoor Mangai Podi Mavinakai Podi Mavidi Podi
Nutmeg Jaiphal Jaathikkai Jaagi Kai Ullithnam
Onion Seeds Kalonji Vengaya Vithai Eruli Beeja Vulli Ginjalu / Ulli Vithanalu
Black Cumin Seeds Kalajeera Karun Jeeragam Kari Jeerege Nalla Jilakara (Nalla Jeelakara)
Peppercorns, Black Pepper Kalimirch Milagu Kappu Menasu Miriyalu
Poppy Seeds Khus-khus Khasa Khasa Gasgase Gasalu
Roasted Gram Pottu Kadalai, Porikadalai Huridha Kadale Kai Vepina Senagalu
Raisins Ularndha Dhirakshai Vonagidhe Dracshi Endu Draksha
Rice Flakes Arisi Aval Avalakki Atukulu
Saffron Kesar Kungumappu Kumkumadha Hoova Kumkumpoovu
Sugar Candy Kalkandu Sakkare Acchu Kalakanda
Sesame Seeds Til Ellu Ellu Nuvvulu
Tamarind Puli Hanuse Hannu Chintha Pandu
Turmeric Haldi Manjal Harshanandha Podi Pasupu