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.|
|Names of Indian Condiments and Spices in English, Hindi, Tamil, Kannada and Telugu.|
|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|
|Cinnamon||Dalchini||Pattai||Lavanga Patta||Dalchina Chekka|
|Green Chillies||Hari Mirch||Pachai Milagai||Pachi Mirapakaya|
|Dry Red Chillies||Lal Mirch||Sigappu Milagai||Kempu Menasina Kai||Yendu Mirapakayalu|
|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|
|Fennel Seeds||Saunf||Sombu||Dhodda Jeerige||Pedha Jilakara|
|Garlic||Lassan||Ulli Poondu (Vellai Poondu)||Bellulle||Vellullipayalu|
|Dry Ginger||Saunth||Chukku (Sukku)||Vonagidha Shunti||Sonti|
|Groundnut, Peanuts||Verkkadalai||Kadale Kai Beeja||Veru Senaga Pappu|
|Mango Powder (dry)||Amchoor||Mangai Podi||Mavinakai Podi||Mavidi Podi|
|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|
|Sugar Candy||Kalkandu||Sakkare Acchu||Kalakanda|
|Tamarind||Puli||Hanuse Hannu||Chintha Pandu|