Table of Contents
Spices are natural plant-derived ingredients that enhance the taste of various dishes. They are obtained from various components of plants, including roots, rhizomes, stems, leaves, bark, flowers, fruits, and seeds. In contrast, herbs are usually associated with non-woody plants. Examples of spices name are black pepper, cinnamon, cumin, coriander, ginger, and turmeric.
All Spices Name in Hindi and English – 40+ Spices List with Meanings
Spices are the heart of Indian cuisine, adding rich flavors, vibrant colors, and distinct aromas to every dish. Whether you’re a cooking enthusiast or a beginner, knowing spices names in Hindi and English is essential for preparing authentic recipes.
India is home to a vast variety of spices, each with its unique taste and health benefits. Spices are available in whole and powdered forms, often blended to create traditional spice mixes like garam masala. Understanding the spices list in English and Hindi helps in enhancing the flavors of dishes while also appreciating their cultural significance.
Spices Name in Hindi and English – Essential Indian Spices
Here’s a list of 40+ spices names in Hindi and English that are commonly used in Indian kitchens:
- Asafoetida – हिंग (Hing)
- Bay Leaf – तेज पत्ता (Tej Patta)
- Black Peppercorns – काली मिर्च (Kali Mirch)
- Black Salt / Himalayan Rock Salt / Pink Salt – काला नमक (Kala Namak)
- Turmeric – हल्दी (Haldi)
- Cumin – जीरा (Jeera)
- Coriander – धनिया (Dhaniya)
- Mustard Seeds – सरसों (Sarson)
- Cardamom – इलायची (Elaichi)
- Cloves – लौंग (Laung)
- Cinnamon – दालचीनी (Dalchini)
- Fenugreek Seeds – मेथी (Methi)
- Fennel Seeds – सौंफ (Saunf)
- Nutmeg – जायफल (Jaiphal)
- Mace – जावित्री (Javitri)
- Carom Seeds – अजवाइन (Ajwain)
- Nigella Seeds – कलौंजी (Kalonji)
- Star Anise – चक्र फूल (Chakra Phool)
- Dried Ginger – सोंठ (Sonth)
- Saffron – केसर (Kesar)
Read Related Article – Flowers Name | Fruits Name | 12 Rashi By Name | Vegetables and Fruits Name
Spices Name in English
Spices are essential for enhancing the flavor and aroma of food, making them an indispensable part of cooking. They hold a special place in Indian cuisine, adding depth and richness to every dish. Below is a list of common spices, including some popular Indian spices with their English names, to help you explore a variety of spices name and create your own Indian spices list with names.
- Turmeric – हल्दी
- Saffron – केसर
- Garlic – लहसुन
- Cinnamon stick – दालचीनी
- Tamarind – इमली
- Cardamom – इलायची
- Peppercorns – काली मिर्च
- Malabar leaf/Bay leaf – तेज पत्ता
- Coriander – धनिया
- Ginger – अदरक
- Nutmeg – जायफल
- Fenugreek – मेथी
- Clove – लौंग
- Poppyseed – खसखस
- Caraway – शाही जीरा
Additional spices name in English include green cardamom, rock flower, dry pomegranate seeds, Indian bay leaf, coconut desiccated, onion seeds, rock salt, sweet basil, clarified butter, and watermelon seeds.
Five Spices Name
Here are common 5 spices name in English:
- Cumin
- Cardamom
- Pepper
- Anise
- Thyme
These are just a few name of spices from Indian spices list used in cooking.
Types of spices with Names
These are some common types of spices with names:
Hot (Pungent) Spices
- Black and white peppers
- Mustard
- Red pepper
Mild Flavored Spices
- Paprika
- Coriander
Aromatic Spices
- Clove
- Cumin
- Dill seed
- Fennel seed
- Nutmeg
- Mace
- Cinnamon
Leaves
- Basil
- Bay leaf
- Chive
- Cilantro
- Oregano
- Parsley
- Rosemary
- Sage
- Thyme
Seed
- Cardamom
- Coriander
- Cumin
- Dill
- Fennel
- Fenugreek
- Mustard
- Poppy
- Sesame
Fruits/Berries
- Allspice
- Black pepper
- Red pepper
- Paprika
10 Spices Name in English and Hindi
Here is a list of 10 spices name in English and Hindi:
- Turmeric – हल्दी (Haldi)
- Cumin – जीरा (Jeera)
- Coriander – धनिया (Dhaniya)
- Black Pepper – काली मिर्च (Kali Mirch)
- Cardamom – इलायची (Elaichi)
- Cinnamon – दालचीनी (Dalchini)
- Clove – लौंग (Laung)
- Fenugreek – मेथी (Methi)
- Mustard Seeds – सरसों के बीज (Sarson ke Beej)
- Saffron – केसर (Kesar)
Spices Names with Images
Indian Spices List with Names
Here is a list of some famous Indian spices name in Hindi and Masala Name in english
- Cumin – जीरा (Jeera)
- Coriander – धनिया (Dhania)
- Turmeric – हल्दी (Haldi)
- Cardamom – इलायची (Elaichi)
- Cloves – लौंग (Laung)
- Cinnamon – दालचीनी (Daalchini)
- Black Pepper – काली मिर्च (Kali Mirch)
- Mu2stard Seeds – सरसों के बीज (Sarson Ke Beej)
- Fenugreek – मेथी (Methi)
- Fennel – सौंफ (Saunf)
- Bay Leaves – तेज पत्ता (Tej Patta)
- Asafoetida (Hing) – हींग (Heeng)
- Red Chili Powder – लाल मिर्च पाउडर (Laal Mirch Powder)
- Garam Masala – गरम मसाला (Garam Masala)
- Nutmeg – जायफल (Jaifal)
- Star Anise – चक्र फूल (Chakra Phool)
- Saffron – केसर (Kesar)
- Tamarind – इमली (Imli)
- Curry Leaves – कड़ी पत्ता (Kadhi Patta)
- Ajwain – अजवाइन (Ajwain)
15 Spices Name
Here is the list of 15 spices name in English:
- Turmeric
- Cumin
- Coriander
- Black Pepper
- Cardamom
- Cinnamon
- Clove
- Fenugreek
- Mustard Seeds
- Saffron
- Nutmeg
- Paprika
- Fennel Seeds
- Star Anise
- Bay Leaf
20 Spices Name in English
Here the 20 spices name in English they are used to flavor and color food, and they also offer various health benefits.
- Cumin
- Coriander
- Turmeric
- Cardamom
- Cloves
- Cinnamon
- Black Pepper
- Mustard Seeds
- Fenugreek
- Fennel
- Bay Leaves
- Asafoetida (Hing)
- Red Chili Powder
- Garam Masala
- Nutmeg
- Star Anise
- Saffron
- Tamarind
- Curry Leaves
- Ajwain
The Secret to Becoming a Topper! Now in Your City | Ready to be the Next Topper with Sri Chaitanya? Don’t Miss”.
Indian Spices Name in Hindi
Here are the spices name in Hindi which are used everyday cooking:
- जीरा (Jeera)
- धनिया (Dhania)
- हल्दी (Haldi)
- इलायची (Elaichi)
- लौंग (Laung)
- दालचीनी (Daalchini)
- काली मिर्च (Kali Mirch)
- सरसों के बीज (Sarson Ke Beej)
- मेथी (Methi)
- सौंफ (Saunf)
- तेज पत्ता (Tej Patta)
- हींग (Heeng)
- लाल मिर्च पाउडर (Laal Mirch Powder)
- गरम मसाला (Garam Masala)
- जायफल (Jaifal)
- चक्र फूल (Chakra Phool)
- केसर (Kesar)
- इमली (Imli)
- कड़ी पत्ता (Kadhi Patta)
- अजवाइन (Ajwain)
Indian Spices List With Names
Here’s a list of popular Indian spices along with their masala name in english:
- Turmeric – हल्दी (Haldi)
- Cumin – जीरा (Jeera)
- Coriander – धनिया (Dhaniya)
- Cardamom (Green) – हरी इलायची (Hari Elaichi)
- Cardamom (Black) – बड़ी इलायची (Badi Elaichi)
- Cinnamon – दालचीनी (Dalchini)
- Cloves – लौंग (Laung)
- Black Pepper – काली मिर्च (Kali Mirch)
- Mustard Seeds – राई (Rai) / सरसों (Sarson)
- Fenugreek – मेथी (Methi)
- Asafoetida – हींग (Hing)
- Bay Leaf – तेज पत्ता (Tej Patta)
- Fennel Seeds – सौंफ (Saunf)
- Nigella Seeds – कलौंजी (Kalonji)
- Carom Seeds – अजवाइन (Ajwain)
- Red Chili Powder – लाल मिर्च पाउडर (Lal Mirch Powder)
- Dry Red Chilies – सूखी लाल मिर्च (Sookhi Lal Mirch)
- Ginger Powder – सौंठ (Saunth)
- Mace – जावित्री (Javitri)
- Nutmeg – जायफल (Jaiphal)
- Tamarind – इमली (Imli)
- Saffron – केसर (Kesar)
- Poppy Seeds – खसखस (Khus Khus)
- Curry Leaves – करी पत्ता (Kari Patta)
- Garlic – लहसुन (Lahsun)
- Onion Seeds – कलौंजी (Kalonji)
- Aniseed – चक्र फूल (Chakra Phool)
- Mango Powder – अमचूर (Amchoor)
- Rock Salt – सेंधा नमक (Sendha Namak)
- Black Salt – काला नमक (Kala Namak)
- Dry Mango Powder – अमचूर पाउडर (Amchoor Powder)
- Pomegranate Seeds – अनारदाना (Anardana)
- Kasuri Methi (Dried Fenugreek Leaves) – कसूरी मेथी (Kasuri Methi)
40 Spices Name Hindi And English
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 Names with Meaning
| 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. |
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
- Turmeric – పసుపు (Pasupu)
- Cumin – జీలకర్ర (Jeelakarra)
- Coriander – ధనియాలు (Dhaniyalu)
- Black Pepper – మిరియాలు (Miriyalu)
- Cardamom – ఏలకులు (Yelakulu)
- Cinnamon – దాల్చిన చెక్క (Dalchina Chekka)
- Clove – లవంగం (Lavangam)
- Fenugreek – మెంతులు (Menthulu)
- Mustard Seeds – ఆవాలు (Aavalu)
- Saffron – కుంకుమ పువ్వు (Kumkuma Puvvu)
- Nutmeg – జాజికాయ (Jajikaya)
- Paprika – పాప్రికా (Paprika)
- Fennel Seeds – సోంపు (Somp)
- Star Anise – అనాసపువ్వు (Anasapuvvu)
- 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 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. |
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.
What is garam masala and how is it used?
Garam Masala is a blend of ground spices used to enhance the flavor of Indian dishes. It usually contains: Coriander Cumin Cloves Cardamom Cinnamon Nutmeg Black Pepper
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.
Why is turmeric considered a superfood?
Turmeric (Haldi) is considered a superfood due to its health benefits, primarily because of its active compound curcumin. It has: Anti-inflammatory properties – Helps with arthritis and joint pain. Antioxidant effects – Fights free radicals and slows aging. Digestive benefits – Improves gut health and reduces bloating. Immunity-boosting power – Used in traditional Ayurvedic medicine to fight infections. Turmeric is often consumed with black pepper, which enhances curcumin absorption in the body.
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.
