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List of Indian spices

This is a list of spices commonly used in Indian cuisine.
Curry is not listed, as it is not actually a spice, but rather it is a term which refers to any Indian dish eaten with rice, or more commonly, any dish with a gravy base.

Indian spices are often heated in a pan with oil to intensify the flavor before adding other ingredients.

Aadrak (Ginger)
Aamchur/Amchoor powder (Mango powder)
Achar (pickle)
Ajmud (Celery or Radhuni seed)
Ajmoda (Parsley)
Ajwain (Carom seed)
Amla (Emblica) Gooseberry
Anardana (Pomegranate seed)
Badi Elaichi (Black Cardamom)
Badam (Almond)
Choti Elaichi (Green Cardamom)
Chakra Phool (Star anise)
Chironji (charoli)
Camiki (mango extract)
Dalchini (cinnamon)
Dhania (Coriander seed)
Dhania powder (Coriander powder)
Elaichi (Cardamom)
Garam Masala (Spice mixture)
Gulab Jal (Rosewater)
Gur (unrefined sugar from the sap of the sugarcane or date palm)
Haldi/haldi (Turmeric)
Hara dhaniya (Coriander)
Harad/hime (myrobalan chabulic)
Hari Mirch (Green chili)
Harre
Hara miri miri (Coriander powder)
Hing (Asafoetida)
Imli (Tamarind)
Jaggery (unrefined sugar from sugarcane
Jaiphal (Nutmeg)
Javitri (Mace)
Jeera (Cumin) seed
Jethimadh licorice powder
Kachra (Capers)
Kadipatta Curry Tree or Sweet Neem leaf
Kaju Cashewnut
Kala Namak or Sanchal Black salt
Kali Mirch (Black peppercorn)
Kalonji Nigella seed
Kasoori Methi (Dried fenugreek leaf)
Katira Gum (Gond Katira)
Kebab Cheeni Allspice
Kesar Saffron
Kesar miri miri Saffron pulp
Khajur Dates
Kokum Garcinia indica
Khus Khus Poppy seed
Kudampuli Garcinia Cambogia - Used in fish preparations of Kerala.
Lahsun (Garlic)
Lal Mirchi ( Red chili)
Lal Mirchi powder (Red chili powder)
Lavang (Cloves)
Marathi Moggu
Mausammi (Sweet lime)
Methi leaves (Fenugreek leaf)
Methi seeds (Fenugreek seed)
Mustard oil
Naaga Keshar
Namak (Salt)
Nimbu (Lemon)
Nimbu (Lime)
Pudina (Mint)
Pyaz or Kanda (Onion)
Kali Mirchi (Black Pepper)
Panch Phoron
Phathar ke phool (Black Stone Flower)
Pilli Mirchi (Yellow Pepper)
Safed Mirchi (White Pepper)
Rai (Black mustard seed)
Rai Kuria (cracked mustard seeds)
Ratin jot (Alkanet root)
Saji (na) phool (Citric acid)
Sarson (mustard seed)
Saunf/Sanchal (Fennel seed)
Shahi Jeera (Black cumin seed)
Sirka (Vinegar)
Soa sag (Dill)
Sonth (Dried ginger powder)
Suwa or Shopa (Aniseed)
Taj (Cinnamon)
Tartri (Citric acid)
Tej Patta (Malabathrum)
Thippali (Kabab-chini, Java peppercorn)
Til (Sesame seed)
Tulsi (Holy Basil)
Vanilla
Zaafraan (Saffron)
Menthulu (Fenugreek Seeds)
shitu (lima seed skin)
osmanli (onion peelings)
pudina (mint)

This article is part of the series Indian cuisine
Preparation techniques and cooking items

Handi - Karahi - Tava -Uruli - Other utensils

Regional cuisines

North India
Punjabi – Uttar Pradeshi –Rajasthani – Mughlai -Pahadi – Bhojpuri –Benarasi – BihariKashmiri

South India
Kerala – Tamil –Andhra – Karnataka –Hyderabadi - Mangalorean

East India
Assamese - Bengali – Oriya

North-East India
Sikkimese – Assamese –Tripuri – Naga

West India
Goan – Gujarati –Maharashtrian/Marathi –Malvani/Konkani – Parsi

Other
Indian Chinese – Nepali –History – Jain (Satvika) –Anglo-Indian – Sindhi –Chettinad – Udupi –Fast food

Ingredients and types of food
Main dishes Sweets and desserts DrinksSnacks

SpicesCondiments

Spice

A spice is a dried seed, fruit, root, bark or vegetative substance used in nutritionally insignificant quantities as a food additive for the purpose of flavoring, and sometimes as a preservative by killing or preventing the growth of harmful bacteria.

Many of these substances are also used for other purposes, such as medicine, religious rituals, cosmetics, perfumery or eating as vegetables. For example, turmeric is also used as a preservative; licorice as a medicine; garlic as a vegetable. In some cases they are referred to by different terms.
In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring purposes. Herbs, such as basil or oregano, may be used fresh, and are commonly chopped into smaller pieces. Spices, however, are dried and often ground or grated into a powder. Small seeds, such as fennel and mustard seeds, are used both whole and in powder form.

Salt is a very common seasoning. Because of its granular form, it is often mistakenly considered to be a spice. It is in fact a mineral product.
The basic classification of spices is as follows:
Leaves and/or branches of aromatic plants; all or part of the plant can be used. Examples include basil, bay leaf, parsley, rosemary, tarragon, and thyme, oregano, chervil.
Ripened fruits or seeds of plants. Examples include dill, fennel, coriander , fenugreek , berberis , mustard, and black pepper.
Roots or bulbs of certain plants. Examples include garlic, onion, celery and ginger.

List of culinary herbs and spices

A
Ajwain (Trachyspermum ammi)
Alkanet (Anchusa arvensis), mostly used as a natural coloring
Allspice (Pimenta dioica)
Almond
Alpinia galanga
Amchur - mango powder (Mangifera)
Angelica (Angelica archangelica)
Anise (Pimpinella anisum)
Aniseed myrtle (Syzygium anisatum)
Annatto (Bixa orellana L.)
Apple mint (Mentha suaveolens)
Mugwort (Artemisia vulgaris)
Asafoetida (Ferula assafoetida)

B
Berberis
Banana
Basil (Ocimum basilicum)
Bay leaves
Black cardamom
Black cumin
Blackcurrant
Black lime, lime fruit boiled in salt and dried
Bladder wrack (Fucus vesiculosus)
Blue-leaved mallee (Eucalyptus polybractea)
Bog Labrador tea (Rhododendron groenlandicum)
Boldo (Peumus boldus)
Bolivian Coriander (Porophyllum ruderale)
Borage (Borago officinalis)

C
Calendula
Calumba (Jateorhiza calumba)
Cananga Also known as 'Kenanga' in Malaysia.
Chamomile
Candle nut
Cannabis
Caper (Capparis spinosa)
Caraway
Cardamom
Carob Pod
Cassia
Casuarina
Catnip
Cat's Claw
Catsear
Cayenne pepper
Celastrus paniculatus (peng)
Celery salt
Celery seed
Centaury
Chervil (Anthriscus cerefolium)
Chickweed
Chicory (Cichorium
Chilli pepper
Chipotle
Chives (Allium schoenoprasum)
Cicely (Myrrhis odorata)
Cilantro (see Coriander) (Coriandrum sativum)
Cinchona (Cinchona)
Cinnamon (and Cassia)
Cinnamon Myrtle (Backhousia myrtifolia)
Clary (Salvia sclarea)
Cleavers
Clover
Cloves
Coffee
Comfrey
Common Rue
Condurango
Coptis
Coriander
Costmary (Tanacetum balsamita)
Couchgrass
Cow Parsley (Anthriscus sylvestris)
Cowslip (Primula veris)
Cramp Bark (Viburnum opulus)
Cress
Cuban Oregano (Plectranthus amboinicus)
Cubeb pepper (Piper cubeba)
Cudweed
Cumin
Curry leaf (Murraya koenigii)

D
Damiana (Turnera aphrodisiaca, T. diffusa)
Dandelion (Taraxacum officinale)
Demulcent
Devil's claw (Harpagophytum procumbens)
Dill seed
Dill (Anethum graveolens)
Dorrigo Pepper (Tasmannia stipitata)

E
Echinacea -
Echinopanax elatum
Edelweiss
Elderberry
Elderflower
Elecampane
Eleutherococcus senticosus
Emmenagogue
Epazote (Chenopodium ambrosioides)
Ephedra -
Eryngium foetidum
Eucalyptus
Eyebright

F
Fennel (Foeniculum vulgare)
Fenugreek
Feverfew
Figwort
Filé powder
Fingerroot (Boesenbergia rotunda)
Fo-ti-tieng
French sorrel (Rumex scutatus)
Fumitory

G
Galangal
Galingale
Garden cress
Garlic chives
Garlic
Ginger (Zingiber officinale)
Ginkgo biloba
Ginseng
Ginseng, Siberian (Eleutherococcus senticosus)
Goat's rue (Galega officinalis)
Goada masala
Gotu Kola
Grains of paradise (Aframomum melegueta)
Grains of Selim (Xylopia aethiopica)
Grape seed extract
Green tea
Ground ivy (Glechoma hederacea)
Guaco
Gypsywort (Lycopus europaeus)

H
Hawthorn (Crataegus)
Herbes de Provence
Hibiscus
Holly (Ilex)
Holy Thistle
Hops, the female flower cones of hop (Humulus lupulus)
Horehound
Horseradish
Horsetail (Equisetum telmateia)
Hyssop (Hyssopus officinalis)

I
Imli (Tamarind)

J
Jalap
Jasmine
Jiaogulan (Gynostemma pentaphyllum)
Joe Pye weed (Gravelroot)
John the Conqueror
Juniper

K
Kaffir Lime Leaves (Citrus hystrix, C. papedia)
Kaala masala
Knotweed (Polygonum)
Kokam

L
Labrador tea
Lady's Bedstraw (Galium verum)
Lady's Mantle (Alchemilla)
Land cress
Lavender (Lavandula spp.)
Ledum
Lemon Balm (Melissa officinalis)
Lemon basil
Lemongrass (Cymbopogon citratus, C. flexuosus, and other species)
Lemon Ironbark (Eucalyptus staigeriana)
Lemon mint
Lemon Myrtle (Backhousia citriodora)
Lemon Thyme
Lemon verbena (Lippia citriodora)
Licorice - adaptogen
Lime Flower
Limnophila aromatica
Lingzhi
Linseed
Liquorice
Long pepper
Lovage (Levisticum officinale)
Luohanguo

M
Mace
Mahlab
Malabathrum
Manchurian Thorn Tree (Aralia manchurica)]]
Mandrake
Marjoram (Origanum majorana)
Marrubium vulgare (white horehound)
Marsh Labrador Tea
Marshmallow
Mastic
Meadowsweet (Filipendula vulgaris)
Mei Yen
Melegueta pepper ( Aframomum melegueta)
Mexican pepperleaf (Piper auritum)
Mint (Mentha spp.)
Milk thistle (Silybum)
Bergamot (Monarda didyma)
Motherwort
Mountain Skullcap
Mullein (Verbascum thapsus)
Mustard
Mustard seed

N
Nashia inaguensis
Neem
Nepeta (catmint)
Nettle (Urtica)
Nigella sativa (Kalonji, Black caraway)
Noni
Nutmeg (and Mace)

O
Oenothera (Oenothera biennis et al)
Oilseed
Olida (Eucalyptus olida)
Oregano (Origanum vulgare, O. heracleoticum, and other species)
Orris root
Osmorhiza
Olive Leaf (used in tea and as herbal supplement)

P
Pandan leaf
Paprika
Paracress
Parsley (Petroselinum crispum)
Passion Flower (Passiflora)
Patchouli
Pennyroyal (Mentha pulegoides)
Pepper (black, white, and green)
Peng (Celastrus paniculatus)
Peppermint (Mentha piperata)
Peppermint Gum (Eucalyptus dives)
Perilla
Plantain
Pomegranate
Ponch phoran
Poppy seed
Primrose (Primula vulgaris)
Psyllium
Purslane

Q
Quassia

R
Ramsons (wood garlic, Allium ursinum)
Ras el-hanout
Raspberry (leaves)
Reishi
Restharrow (Ononis)
Rhodiola rosea
Riberry (Syzygium luehmannii)
Rocket/Arugula
Roman chamomile
Rooibos
Rosehips
Rosemary (Rosmarinus officinalis)
Rowan berries (Sorbus aucuparia)
Rue (Ruta)

S
Safflower
Saffron
Sage (Salvia officinalis)
Saigon Cinnamon
St John's Wort (Hypericum)
Salad Burnet (Sanguisorba minor)
Salvia (clary and sage)
Sassafras
Savory (Summer savory, Satureja hortensis, and winter savory, S. montana)
Schisandra chinensis
Scutellaria costaricana (skullcap)
Senna (herb)
Senna obtusifolia
Sesame seed
Sheep's sorrel (Rumex acetosella)
Shepherd's Purse
Sialagogue
Siberian Chaga
Siberian ginseng (Eleutherococcus senticosus)
Sichuan pepper (Xanthoxylum piperitum)
Siraitia grosvenorii (luohanguo)]]
Skullcap (Scutellaria)
Sloe berries (Prunus spinosus)
Smudge Stick
Sonchus (sow-thistle)
Sorrel (Rumex acetosa, R. acetosella, R. scutatus)
Southernwood
Spearmint
Speedwell
Squill (Scilla)
Star anise
Stevia
Strawberry leaves (Fragaria)
Suma (Pfaffia paniculata)
Sumac
Summer savory (Satureja hortensis)
Sutherlandia frutescens
Sweet grass
Sweet cicely (Myrrhis odorata)
Sweet woodruff

T
Tacamahac
Tamarind
Tandoori masala
Tansy
Tarragon (Artemisia dracunculus)
Tea (Camellia sinensis)
Teucrium polium
Thai basil
Thistle
Thyme
Toor Dall
Tormentil (Potentilla erecta)
Tribulus terrestris
Tulsi (Ocimum tenuiflorum)
Turmeric (Curcuma longa)
Twinleaf onion

U
Uva ursi (bearberry)

V
Vanilla (Vanilla planifolia)
Vasaka
Vervain
Vetiver
Vietnamese Coriander (Persicaria odorata)

W
Wasabi (Wasabia japonica)
Watercress (Rorippa nasturtium-aquatica)
Wattleseed
Wild ginger
Wild Lettuce
Wild thyme
Winter savory (Satureja montana)
Witch Hazel (Hamamelis)
Wolfberry
Wood Avens
Wood Betony
Woodruff
Wormwood

Y
Yarrow, (Alchemilla millefolium)
Yerba Buena
Yohimbe
Yomogi

Z
Zedoary root

Spice mixtures
Curry powder
Five-spice powder or Chinese five-spice
Garam masala
Herbes de Provence
Khmeli Suneli
Quatre épices, a blend of ground pepper, cloves, nutmeg and ginger
Ras el hanout, a Moroccan spice blend that includes cinnamon and cumin among other spices
Tandoori masala
Za'atar

List of Culinary Vegetables

Leafy and salad vegetables
Amaranth (Amaranthus cruentus)
Bitterleaf (Vernonia calvoana)
Bok choy (Brassica rapa Chinensis group)
Brussels sprout (Brassica oleracea Gemmifera group)
Cabbage (Brassica oleracea Capitata group)
Catsear (Hypochaeris radicata)
Celtuce (Lactuca sativa var. asparagina)
Ceylon spinach (Basella alba)
Chicory (Cichorium intybus)
Chinese Mallow (Malva verticillata)
Chrysanthemum leaves (Chrysanthemum coronarium)
Corn salad (Valerianella locusta)
Cress (Lepidium sativum)
Dandelion (Taraxacum officinale)
Endive (Cichorium endivia)
Epazote (Chenopodium ambrosioides)
Fat hen (Chenopodium album)
Fiddlehead (Pteridium aquilinum, Athyrium esculentum)
Fluted pumpkin (Telfairia occidentalis)
Golden samphire (Inula crithmoides)
Good King Henry (Chenopodium bonus-henricus)
Ice plant (Mesembryanthemum crystallinum)
Jambu (Acmella oleracea)
Kai-lan (Brassica rapa Alboglabra group)
Komatsuna (Brassica rapa Pervidis or Komatsuna group)
Kuka (Adansonia spp.)
Lagos bologi (Talinum fruticosum)
Land cress (Barbarea verna)
Lettuce (Lactuca sativa)
Lizard's tail (Houttuynia cordata)
Melokhia (Corchorus olitorius, Corchorus capsularis)
Mizuna greens (Brassica rapa Nipposinica group)
Mustard (Sinapis alba)
Napa/Chinese Cabbage (Brassica rapa Pekinensis group)
New Zealand Spinach (Tetragonia tetragonioides)
Orache (Atriplex hortensis)
Pea sprouts/leaves (Pisum sativum)
Polk (Phytolacca americana)
Radicchio (Cichorium intybus)
Garden Rocket (Eruca sativa)
Samphire (Crithmum maritimum)
Sea beet (Beta vulgaris subsp. maritima)
Seakale (Crambe maritima)
Sierra Leone bologi (Crassocephalum spp.)
Soko (Celosia argentea)
Sorrel (Rumex acetosa)
Spinach (Spinacia oleracea)
Summer purslane (Portulaca oleracea)
Swiss chard (Beta vulgaris subsp. cicla var. flavescens)
Tatsoi (Brassica rapa Rosularis group)
Turnip greens (Brassica rapa Rapifera group)
Watercress (Nasturtium officinale)
Water spinach (Ipomoea aquatica)
Winter purslane (Claytonia perfoliata)
Yau choy (Brassica napus)

Fruiting and flowering vegetables
Armenian cucumber (Cucumis melo Flexuosus group)
Eggplant or Aubergine (Solanum melongena)
Avocado (Persea americana)
Bell pepper (Capsicum annuum)
Bitter melon (Momordica charantia)
Caigua (Cyclanthera pedata)
Cape Gooseberry (Physalis peruviana)
Cayenne pepper (Capsicum frutescens)
Chayote (Sechium edule)
Chili pepper (Capsicum annuum Longum group)
Cucumber (Cucumis sativus)
Globe Artichoke (Cynara scolymus)
Luffa (Luffa acutangula, Luffa aegyptiaca)
Malabar gourd (Cucurbita ficifolia)
Parwal (Trichosanthes dioica)
Perennial cucumber (Coccinia grandis)
Pumpkin (Cucurbita maxima, Cucurbita pepo)
Pattypan squash
Snake gourd (Trichosanthes cucumerina)
Squash (aka marrow) (Cucurbita pepo)
Sweetcorn (Zea mays)
Sweet pepper (Capsicum annuum Grossum group)
Tinda (Praecitrullus fistulosus)
Tomato (Solanum lycopersicum)
Tomatillo (Physalis philadelphica)
Winter melon (Benincasa hispida)
West Indian gherkin (Cucumis anguria)
Zucchini or Courgette (Cucurbita pepo)

Podded Vegetables
American groundnut (Apios americana)
Azuki bean (Vigna angularis)
Black-eyed pea (Vigna unguiculata subsp. unguiculata)
Chickpea (Cicer arietinum)
Drumstick (Moringa oleifera)
Dolichos bean (Lablab purpureus)
Fava bean (Vicia faba)
French bean (Phaseolus vulgaris)
Guar (Cyamopsis tetragonoloba)
Horse gram (Macrotyloma uniflorum)
Indian pea (Lathyrus sativus)
Lentil (Lens culinaris)
Moth bean (Vigna acontifolia)
Mung bean (Vigna radiata)
Okra (Abelmoschus esculentus)
Pea (Pisum sativum)
Peanut (Arachis hypogaea)
Pigeon pea (Cajanus cajan)
Rice bean (Vigna umbellatta)
Runner bean (Phaseolus coccineus)
Soybean (Glycine max)
Tarwi (tarhui, chocho; Lupinus mutabilis)
Tepary bean (Phaseolus acutifolius)
Urad bean (Vigna mungo)
Velvet bean (Mucuna pruriens)
Winged bean (Psophocarpus tetragonolobus)
Yardlong bean (Vigna unguiculata subsp. sesquipedalis)

Bulb and stem vegetables
Asparagus (Asparagus officinalis)
Cardoon (Cynara cardunculus)
Celeriac (Apium graveolens var. rapaceum)
Celery (Apium graveolens)
Elephant Garlic (Allium ampeloprasum var. ampeloprasum)
Florence fennel (Foeniculum vulgare var. dulce)
Garlic (Allium sativum)
Kohlrabi (Brassica oleracea Gongylodes group)
Kurrat (Allium ampeloprasum var. kurrat)
Leek (Allium porrum)
Lotus root (Nelumbo nucifera)
Nopal (Opuntia ficus-indica)
Onion (Allium cepa)
Prussian asparagus (Ornithogalum pyrenaicum)
Shallot (Allium cepa Aggregatum group)
Welsh onion (Allium fistulosum)
Wild leek (Allium tricoccum)

Root and tuberous vegetables
Acorn squash (Cucurbita pepo)
Ahipa (Pachyrhizus ahipa)
Arracacha (Arracacia xanthorrhiza))
Bamboo shoot
Beetroot (Beta vulgaris subsp. vulgaris)
Black cumin (Bunium persicum)
Burdock (Arctium)
Broadleaf arrowhead (Sagittaria latifolia)
Camas (Camassia)
Canna (Canna spp.)
Carrot (Daucus carota)
Cassava (Manihot esculenta)
Chinese artichoke (Stachys affinis)
Daikon (Raphanus sativus Longipinnatus group)
Earthnut pea (Lathyrus tuberosus)
Elephant Foot yam (Amorphophallus_paeoniifolius)
Ensete (Ensete ventricosum)
Ginger (Zingiber officinale)
Gobo (Arctium lappa)
Hamburg parsley (Petroselinum crispum var. tuberosum)
Jerusalem artichoke (Helianthus tuberosus)
Jícama (Pachyrhizus erosus)
Parsnip (Pastinaca sativa)
Pignut (Conopodium majus)
Plectranthus (Plectranthus spp.)
Potato (Solanum tuberosum)
Prairie turnip (Psoralea esculenta)
Radish (Raphanus sativus)
Rutabaga (Brassica napus Napobrassica group)
Salsify (Tragopogon porrifolius)
Scorzonera (Scorzonera hispanica)
Skirret (Sium sisarum)
Sweet Potato (Kumara)
Taro (Colocasia esculenta)
Ti (Cordyline fruticosa)
Tigernut (Cyperus esculentus)
Turnip (Brassica rapa Rapifera group)
Ulluco (Ullucus tuberosus)
Wasabi (Wasabia japonica)
Water chestnut (Eleocharis dulcis)
Yacón (Smallanthus sonchifolius)
Yam (Dioscorea spp.)

Sea vegetables
Aonori (Monostroma spp., Enteromorpha spp.)
Carola (Callophyllis variegata)
Dabberlocks or badderlocks (Alaria esculenta)
Dulse (Palmaria palmata)
Hijiki (Hizikia fusiformis)
Kombu (Laminaria japonica)
Mozuku (Cladosiphon okamuranus)
Laver (Porphyra spp.) (nori in Japan, gim in Korea)
Ogonori (Gracilaria spp.)
Sea grape (Caulerpa spp.)
Sea lettuce (Ulva lactuca)
Wakame (Undaria pinnatifida)

http://en.wikipedia.org/wiki/List_of_culinary_vegetables

Thai Basil

Thai basil is a cultivar group of basil. It has a more assertive taste than many other sweet basils. The herb has small leaves, purple stems and a subtle licorice or mint flavor. One cultivar used in the United States is 'Queen of Siam'. It is often confused with Holy basil which is known and worshipped is India as Tulsi but has a smaller, softer, slightly hairy leaves and an aroma akin to that of cloves.

Culinary uses
There are three types of basil commonly used in Thai cooking, however this page refers to the most common one, which is known as horapa (Thai: โหระพา) in Thai.
Thai basil is used as a condiment in Thai and Vietnamese dishes. "Thai chicken/pork/seafood with basil leaf" is a very popular dish.