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By Karan Singh Bisht
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Updated on 2 Aug 2025, 10:37 IST
Spices are the heart of Indian cuisine, adding not just flavor but also aroma, color, and medicinal value to dishes. Whether you're a culinary enthusiast or a student, knowing spices name, their types, and their English–Hindi equivalents is essential. Below is a detailed guide on Indian spices names, including lists for easy learning.
Spices are aromatic ingredients derived from plants—roots, seeds, bark, or fruit—that are used in cooking to enhance flavor and preserve food. India is known as the land of spices, being one of the largest producers and exporters in the world.
Here are some commonly used spices name in English that you’ll often find in Indian kitchens:
Also Read: List of all General Topics
| Hindi Name | English Name |
| हल्दी (Haldi) | Turmeric |
| जीरा (Jeera) | Cumin |
| धनिया (Dhaniya) | Coriander |
| सौंफ (Saunf) | Fennel |
| काली मिर्च (Kali Mirch) | Black Pepper |
| लौंग (Laung) | Clove |
| इलायची (Elaichi) | Cardamom |
| दालचीनी (Dalchini) | Cinnamon |
| जायफल (Jaiphal) | Nutmeg |
| तेज पत्ता (Tej Patta) | Bay Leaf |
India offers a wide variety of spices used in both traditional and modern cooking. Here's an Indian spices list with names commonly used in households:
There are several types of spices with names based on their source and culinary role:
Whole Spices:
Ground Spices:
Seed Spices:
Leaf Spices:
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Here is a list of 40 spices name in english and hindi-
| 40 Spices Name in English | 40 Spices Name in Hindi |
| Turmeric | हल्दी (Haldi) |
| Cumin | जीरा (Jeera) |
| Coriander | धनिया (Dhaniya) |
| Mustard Seeds | सरसों (Sarson) |
| Fenugreek Seeds | मेथी (Methi) |
| Asafoetida | हींग (Hing) |
| Red Chili Powder | लाल मिर्च पाउडर (Laal Mirch) |
| Black Pepper | काली मिर्च (Kaali Mirch) |
| Clove | लौंग (Laung) |
| Cardamom | इलायची (Elaichi) |
| Green Cardamom | हरी इलायची (Hari Elaichi) |
| Black Cardamom | काली इलायची (Kaali Elaichi) |
| Cinnamon | दालचीनी (Dalchini) |
| Nutmeg | जायफल (Jaiphal) |
| Mace | जावित्री (Javitri) |
| Bay Leaf | तेज पत्ता (Tej Patta) |
| Curry Leaves | करी पत्ता (Kari Patta) |
| Fennel | सौंफ (Saunf) |
| Carom Seeds | अजवाइन (Ajwain) |
| Dill Seeds | सोया बीज (Soya Beej) |
| Star Anise | चक्र फूल (Chakr Phool) |
| Saffron | केसर (Kesar) |
| Ginger Powder | सोंठ (Saunth) |
| Tamarind | इमली (Imli) |
| Dry Mango Powder | अमचूर (Amchoor) |
| Kasuri Methi | कसूरी मेथी (Kasuri Methi) |
| Poppy Seeds | खसखस (Khuskhus) |
| Black Salt | काला नमक (Kala Namak) |
| Rock Salt | सेंधा नमक (Sendha Namak) |
| Sesame Seeds | तिल (Til) |
| Nigella Seeds | कलौंजी (Kalonji) |
| Fenugreek Leaves | मेथी के पत्ते (Methi Ke Patte) |
| Raw Mango Powder | कच्चे आम का पाउडर (Kacche Aam Ka Powder) |
| Garlic Powder | लहसुन पाउडर (Lahsun Powder) |
| Onion Powder | प्याज पाउडर (Pyaz Powder) |
| Tamarind Powder | इमली पाउडर (Imli Powder) |
| Chili Flakes | मिर्च के टुकड़े (Mirch Ke Tukde) |
| White Pepper | सफेद मिर्च (Safed Mirch) |
| Allspice | सब्ज मसाला (Sabz Masala) |
| Dried Fenugreek | मेथी दाना (Methi Dana) |
Spices are not only used to enhance the flavor of food but also offer a range of health benefits. Here are some examples:
By incorporating these spices into your diet, you can enjoy both enhanced flavors and improved health.
| Spice Name | Description |
| Turmeric (Haldi) | Known for its vibrant yellow color, turmeric has powerful anti-inflammatory properties and is widely used in curries, dals, and medicinal remedies. |
| Cumin (Jeera) | This earthy spice enhances flavor with its warm aroma and aids digestion, making it a staple in Indian cooking. |
| Coriander (Dhania) | With its fresh, citrusy flavor, coriander seeds are used in spice blends and as a garnish in Indian dishes. |
| Cardamom (Elaichi) | Known for its sweet and aromatic flavor, cardamom is often used in desserts, teas, and traditional Indian curries. |
| Cloves (Laung) | These aromatic buds add warmth and depth to dishes and are known for their antibacterial properties. |
| Cinnamon (Dalchini) | Offering a sweet yet spicy flavor, cinnamon is commonly used in desserts, curries, and biryanis. |
| Mustard Seeds (Rai/Sarson) | These tiny seeds add a punchy flavor to tempering and are often used in pickles and curries. |
| Fenugreek (Methi) | Known for its slightly bitter taste, fenugreek is used in curries, parathas, and even as a digestive aid. |
| Asafoetida (Hing) | With a strong, pungent aroma, hing is used in small amounts to enhance flavor and improve digestion. |
| Red Chili Powder (Lal Mirch) | This fiery spice adds heat and bold color to Indian dishes, ranging from mild to extra spicy. |
| Black Pepper (Kali Mirch) | Known as the “King of Spices,” black pepper adds heat and enhances the flavor of countless dishes. |
| Bay Leaf (Tej Patta) | With a subtle earthy flavor, bay leaves are often added to curries, soups, and biryanis. |
| Fennel Seeds (Saunf) | With a sweet, licorice-like flavor, fennel seeds are often chewed after meals as a mouth freshener. |
| Nutmeg (Jaiphal) | Nutmeg offers a warm, nutty aroma and is commonly used in desserts and spice blends. |
| Carom Seeds (Ajwain) | Known for their strong aroma, ajwain seeds aid digestion and are often added to parathas and pakoras. |
| Star Anise (Chakra Phool) | This star-shaped spice adds a sweet, licorice-like flavor to biryanis and rich gravies. |
| Mace (Javitri) | Derived from nutmeg, mace has a warm flavor and is often used in rich curries and spice blends. |
| Saffron (Kesar) | Known as the world’s most expensive spice, saffron adds a luxurious aroma and vibrant color to sweets and biryanis. |
| Tamarind (Imli) | This tangy spice is used in chutneys, curries, and tangy sauces for a rich, sour flavor. |
| Ginger (Adrak – Dry Form: Saunth) | With its spicy warmth, ginger is a staple in Indian cooking, used fresh or dried for added flavor and health benefits. |
These are some common everyday used spices names in English and Tamil:
Spices have been utilized for millennia, not only to add flavor to food but also for their medicinal properties and even as a form of currency. Here are some interesting facts about spices:
Here’s a table of 24 top Indian spices and their common uses:
| Spice Name | Hindi Name | How to Use |
| Turmeric | हल्दी (Haldi) | Used in curries, soups, and marinades for color and flavor; has medicinal properties. |
| Cumin | जीरा (Jeera) | Tempering (tadka) in dals and curries; roasted and ground for spice blends. |
| Coriander | धनिया (Dhaniya) | Used whole or ground in curries, chutneys, and spice mixes like garam masala. |
| Mustard Seeds | सरसों (Sarson) | Tempering for pickles, curries, and stir-fried vegetables. |
| Asafoetida | हींग (Hing) | Used in dals, curries, and chutneys for a unique pungent flavor. |
| Red Chili Powder | लाल मिर्च (Laal Mirch) | Adds heat and color to curries, marinades, and pickles. |
| Black Pepper | काली मिर्च (Kaali Mirch) | Used whole, crushed, or ground in soups, salads, and spice blends. |
| Clove | लौंग (Laung) | Used in biryanis, masalas, and teas for its strong, aromatic flavor. |
| Cardamom (Green) | हरी इलायची (Hari Elaichi) | Used in desserts, curries, teas, and spice blends like garam masala. |
| Cardamom (Black) | काली इलायची (Kaali Elaichi) | Adds a smoky flavor to biryanis, stews, and garam masala. |
| Cinnamon | दालचीनी (Dalchini) | Used in sweet and savory dishes, teas, and spice blends. |
| Nutmeg | जायफल (Jaiphal) | Grated into desserts, curries, and creamy gravies. |
| Mace | जावित्री (Javitri) | Used in biryanis, spice blends, and stews for its warm, aromatic flavor. |
| Bay Leaf | तेज पत्ता (Tej Patta) | Added to curries, biryanis, and soups for a subtle earthy aroma. |
| Fennel Seeds | सौंफ (Saunf) | Chewed as a mouth freshener; used in desserts, pickles, and spice blends. |
| Fenugreek Seeds | मेथी (Methi) | Used in curries, dals, pickles, and to temper spices. |
| Carom Seeds | अजवाइन (Ajwain) | Added to parathas, pakoras, and digestive teas for its strong, thyme-like flavor. |
| Curry Leaves | करी पत्ता (Kari Patta) | Used in tempering for curries, chutneys, and rice dishes for a fresh, citrusy aroma. |
| Tamarind | इमली (Imli) | Used in chutneys, sambars, and curries for its tangy flavor. |
| Kasuri Methi | कसूरी मेथी (Kasuri Methi) | Dried fenugreek leaves used to enhance the flavor of gravies and dals. |
| Saffron | केसर (Kesar) | Used in desserts, biryanis, and milk-based drinks for color and aroma. |
| Nigella Seeds | कलौंजी (Kalonji) | Used in pickles, bread (naan), and curries for its slightly bitter, onion-like flavor. |
| Star Anise | चक्र फूल (Chakr Phool) | Used in biryanis, stews, and teas for its sweet and licorice-like flavor. |
| Rock Salt | सेंधा नमक (Sendha Namak) | Used in fasting recipes, chutneys, and spice blends for a milder saltiness. |
Indian cuisine is known for its rich flavors and diverse use of spices. Some of the most commonly used Indian spices include: Turmeric (Haldi) – Known for its bright yellow color and medicinal properties, turmeric is used in almost every Indian dish. Cumin (Jeera) – Has a warm, earthy flavor and is used in tempering curries, dals, and rice dishes. Coriander (Dhaniya) – Adds a mild citrusy flavor; used in both whole and powdered form. Mustard Seeds (Sarson) – Used for tempering and pickles; they release a nutty aroma when fried. Cardamom (Elaichi) – Comes in green and black varieties; adds a sweet, floral flavor to curries and desserts. Cloves (Laung) – Strong, pungent spice used in biryanis, curries, and masala chai. Cinnamon (Dalchini) – A sweet-spicy bark used in spice blends like garam masala. Fenugreek Seeds (Methi Dana) – Adds a slightly bitter taste and is commonly used in pickles and curries.
To maintain their aroma, flavor, and potency, Indian spices should be stored properly: Use airtight containers – Prevents moisture and contamination. Store in a cool, dark place – Direct sunlight can degrade the quality of spices. Keep whole spices longer than ground spices – Whole spices retain flavor for 1-3 years, while powdered spices last 6-12 months. Refrigerate or freeze sensitive spices – Spices like saffron and poppy seeds last longer in cool storage.
Several Indian spices aid digestion and relieve bloating: Ginger (Adrak/Sonth) – Soothes stomach discomfort and nausea. Ajwain (Carom Seeds) – Helps with acidity and bloating. Fennel (Saunf) – Acts as a natural coolant and aids digestion. Cumin (Jeera) – Stimulates enzyme production for better digestion. Black Pepper (Kali Mirch) – Improves metabolism and gut health. Drinking jeera water or fennel tea after meals can help in better digestion.
