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Spices Name in English and Hindi – List of Indian Spices with Types and Uses

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.

What Are Spices?

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.

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Spices Name in English

Here are some commonly used spices name in English that you’ll often find in Indian kitchens:

  • Turmeric
  • Cumin
  • Coriander
  • Fennel
  • Black Pepper
  • Clove
  • Cardamom
  • Cinnamon
  • Nutmeg
  • Bay Leaf

Also Read: List of all General Topics

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Spices Name in Hindi and English

Hindi NameEnglish 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

Indian Spices List with Names

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:

  • Turmeric (Haldi)
  • Cumin (Jeera)
  • Coriander (Dhaniya)
  • Fennel (Saunf)
  • Asafoetida (Hing)
  • Mustard Seeds (Sarson)
  • Fenugreek (Methi)
  • Nigella Seeds (Kalonji)
  • Red Chili Powder (Lal Mirch)
  • Black Salt (Kala Namak)

Types of Spices with Names

There are several types of spices with names based on their source and culinary role:

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Whole Spices:

  • Cloves
  • Cinnamon
  • Bay Leaves
  • Star Anise

Ground Spices:

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  • Turmeric Powder
  • Cumin Powder
  • Coriander Powder
  • Garam Masala

Seed Spices:

  • Fennel
  • Mustard
  • Fenugreek
  • Caraway

Leaf Spices:

  • Bay Leaf
  • Curry Leaves
  • Mint
  • Kasuri Methi

Spices names with pictures​

5 Spices Name

  1. Haldi (Turmeric)
  2. Jeera (Cumin)
  3. Dhaniya (Coriander)
  4. Kali Mirch (Black Pepper)
  5. Laung (Clove)

10 Spices Name

  1. Turmeric
  2. Cumin
  3. Coriander
  4. Clove
  5. Cardamom
  6. Black Pepper
  7. Fennel
  8. Bay Leaf
  9. Cinnamon
  10. Mustard Seeds

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40 Spices Name in Hindi And English

Here is a list of 40 spices name in english and hindi-

40 Spices Name in English40 Spices Name in Hindi
Turmericहल्दी (Haldi)
Cuminजीरा (Jeera)
Corianderधनिया (Dhaniya)
Mustard Seedsसरसों (Sarson)
Fenugreek Seedsमेथी (Methi)
Asafoetidaहींग (Hing)
Red Chili Powderलाल मिर्च पाउडर (Laal Mirch)
Black Pepperकाली मिर्च (Kaali Mirch)
Cloveलौंग (Laung)
Cardamomइलायची (Elaichi)
Green Cardamomहरी इलायची (Hari Elaichi)
Black Cardamomकाली इलायची (Kaali Elaichi)
Cinnamonदालचीनी (Dalchini)
Nutmegजायफल (Jaiphal)
Maceजावित्री (Javitri)
Bay Leafतेज पत्ता (Tej Patta)
Curry Leavesकरी पत्ता (Kari Patta)
Fennelसौंफ (Saunf)
Carom Seedsअजवाइन (Ajwain)
Dill Seedsसोया बीज (Soya Beej)
Star Aniseचक्र फूल (Chakr Phool)
Saffronकेसर (Kesar)
Ginger Powderसोंठ (Saunth)
Tamarindइमली (Imli)
Dry Mango Powderअमचूर (Amchoor)
Kasuri Methiकसूरी मेथी (Kasuri Methi)
Poppy Seedsखसखस (Khuskhus)
Black Saltकाला नमक (Kala Namak)
Rock Saltसेंधा नमक (Sendha Namak)
Sesame Seedsतिल (Til)
Nigella Seedsकलौंजी (Kalonji)
Fenugreek Leavesमेथी के पत्ते (Methi Ke Patte)
Raw Mango Powderकच्चे आम का पाउडर (Kacche Aam Ka Powder)
Garlic Powderलहसुन पाउडर (Lahsun Powder)
Onion Powderप्याज पाउडर (Pyaz Powder)
Tamarind Powderइमली पाउडर (Imli Powder)
Chili Flakesमिर्च के टुकड़े (Mirch Ke Tukde)
White Pepperसफेद मिर्च (Safed Mirch)
Allspiceसब्ज मसाला (Sabz Masala)
Dried Fenugreekमेथी दाना (Methi Dana)

Health Benefits of Spices

Spices are not only used to enhance the flavor of food but also offer a range of health benefits. Here are some examples:

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  • Turmeric: Contains curcumin, which has potent anti-inflammatory properties.
  • Ginger: Known to soothe nausea, improve digestion, and reduce muscle pain.
  • Cinnamon: May help regulate blood sugar levels and reduce the risk of heart disease.

By incorporating these spices into your diet, you can enjoy both enhanced flavors and improved health.

Spices Names with Meaning

Spice NameDescription
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.

Spices Names in Tamil

These are some common everyday used spices names in English and Tamil:

  • Cumin – சீரகம் (Seeragam)
  • Coriander – கொத்தமல்லி (Kothamalli)
  • Turmeric – மஞ்சள் (Manjal)
  • Cardamom – ஏலக்காய் (Elakkai)
  • Cloves – கிராம்பு (Krambu)
  • Cinnamon – இலவங்கபட்டை (Ilavangapattai)
  • Black Pepper – மிளகு (Milagu)
  • Mustard Seeds – கடுகு (Kadugu)
  • Fenugreek – வெந்தயம் (Vendayam)
  • Fennel – சோம்பு (Sombu)
  • Bay Leaves – பிரிஞ்சி இலை (Pirinji Ilai)
  • Asafoetida (Hing) – பெருங்காயம் (Perungayam)
  • Red Chili Powder – மிளகாய் தூள் (Milagai Thool)

Spices Names in Telugu

  1. Turmeric – పసుపు (Pasupu)
  2. Cumin – జీలకర్ర (Jeelakarra)
  3. Coriander – ధనియాలు (Dhaniyalu)
  4. Black Pepper – మిరియాలు (Miriyalu)
  5. Cardamom – ఏలకులు (Yelakulu)
  6. Cinnamon – దాల్చిన చెక్క (Dalchina Chekka)
  7. Clove – లవంగం (Lavangam)
  8. Fenugreek – మెంతులు (Menthulu)
  9. Mustard Seeds – ఆవాలు (Aavalu)
  10. Saffron – కుంకుమ పువ్వు (Kumkuma Puvvu)
  11. Nutmeg – జాజికాయ (Jajikaya)
  12. Paprika – పాప్రికా (Paprika)
  13. Fennel Seeds – సోంపు (Somp)
  14. Star Anise – అనాసపువ్వు (Anasapuvvu)
  15. Bay Leaf – బిర్యానీ ఆకు (Biryani Aaku)

Facts About Spices

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:

  • The earliest documented use of spices can be traced back to 3000 BC in ancient Sumeria, where individuals employed spices like cumin, coriander, and turmeric to season their food.
  • The ancient Egyptians were the first to cultivate and harvest spices on a large scale, growing varieties such as cinnamon, pepper, ginger, and turmeric.
  • Sesame seeds were employed in purification rituals as a symbol of immortality in funeral ceremonies and were rationed to soldiers during wars.
  • Cumin, an ancient spice dating back to the Greek and Roman empires, was used in home remedies, religious ceremonies, and to ward off misfortune and illness.
  • Chili peppers are believed to have originated in French Guiana and were once used as a form of currency.
  • Garlic has been mentioned in ancient texts, including the Torah, and was lauded for its various health benefits in the Talmud.
  • Peppercorns have been used for over 4,000 years to add zest to food dishes, with their origins dating back to the 4th century BC.
  • Saffron is recognized as the most expensive spice globally, with a gram costing about $371, as it takes over one hundred flowers to produce this amount.
  • India is renowned as ‘the Land of Spices’ and produces nearly all known types of spices.
  • Spices were integrated into astronaut food for the United States space shuttle program in 1982.

Top 24 Indian Spices and How to Use Them

Here’s a table of 24 top Indian spices and their common uses:

Spice NameHindi NameHow to Use
Turmericहल्दी (Haldi)Used in curries, soups, and marinades for color and flavor; has medicinal properties.
Cuminजीरा (Jeera)Tempering (tadka) in dals and curries; roasted and ground for spice blends.
Corianderधनिया (Dhaniya)Used whole or ground in curries, chutneys, and spice mixes like garam masala.
Mustard Seedsसरसों (Sarson)Tempering for pickles, curries, and stir-fried vegetables.
Asafoetidaहींग (Hing)Used in dals, curries, and chutneys for a unique pungent flavor.
Red Chili Powderलाल मिर्च (Laal Mirch)Adds heat and color to curries, marinades, and pickles.
Black Pepperकाली मिर्च (Kaali Mirch)Used whole, crushed, or ground in soups, salads, and spice blends.
Cloveलौंग (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.
Cinnamonदालचीनी (Dalchini)Used in sweet and savory dishes, teas, and spice blends.
Nutmegजायफल (Jaiphal)Grated into desserts, curries, and creamy gravies.
Maceजावित्री (Javitri)Used in biryanis, spice blends, and stews for its warm, aromatic flavor.
Bay Leafतेज पत्ता (Tej Patta)Added to curries, biryanis, and soups for a subtle earthy aroma.
Fennel Seedsसौंफ (Saunf)Chewed as a mouth freshener; used in desserts, pickles, and spice blends.
Fenugreek Seedsमेथी (Methi)Used in curries, dals, pickles, and to temper spices.
Carom Seedsअजवाइन (Ajwain)Added to parathas, pakoras, and digestive teas for its strong, thyme-like flavor.
Curry Leavesकरी पत्ता (Kari Patta)Used in tempering for curries, chutneys, and rice dishes for a fresh, citrusy aroma.
Tamarindइमली (Imli)Used in chutneys, sambars, and curries for its tangy flavor.
Kasuri Methiकसूरी मेथी (Kasuri Methi)Dried fenugreek leaves used to enhance the flavor of gravies and dals.
Saffronकेसर (Kesar)Used in desserts, biryanis, and milk-based drinks for color and aroma.
Nigella Seedsकलौंजी (Kalonji)Used in pickles, bread (naan), and curries for its slightly bitter, onion-like flavor.
Star Aniseचक्र फूल (Chakr Phool)Used in biryanis, stews, and teas for its sweet and licorice-like flavor.
Rock Saltसेंधा नमक (Sendha Namak)Used in fasting recipes, chutneys, and spice blends for a milder saltiness.

FAQs on Spices Name

What are the most commonly used Indian spices?

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.

How can I store Indian spices to keep them fresh?

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.

What is the difference between whole and ground spices?

  • Whole Spices: Retain their flavor for a longer time. Need to be roasted or ground before use. Examples: Cinnamon sticks, cardamom pods, cumin seeds.
  • Ground Spices: Convenient for quick cooking. Lose aroma faster than whole spices. Examples: Turmeric powder, coriander powder, cumin powder. Whole spices are often toasted before grinding to enhance their aroma and taste.

Which Indian spices are good for digestion?

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.