Do you know All Spices Name in English and Hindi? You might be familiar with the names of spices in Hindi, but I can guarantee that you might not know all the names in English.
If you’re someone who enjoys cooking, you probably know about several spices already. How about expanding your knowledge and vocabulary by learning about even more spices?
In this blog post, make sure to read from beginning to end as we will introduce you to over 50+ Different Spices Name in Hindi and English, along with pictures. We will provide information on their flavor profiles and offer tips on how to use them.
What Are Spices?
Spice is a word that refers to any dried part of a plant, other than the leaves used as a flavoring content in making food, and recipes, for taste purposes but not the main ingredient. It may be a seed, fruit, bark, salt, steak, root, or another part of a plant used as a flavoring and coloring food.
Spices are the seeds, roots, fruits, or bark added to food for enhancing, intensifying, or preserving its taste and flavor. Spices and herbs differ, with herbs also known as “herbs” and used for flavoring.
Spices are extensively used in India, where food is rarely prepared without them. India is renowned worldwide for its spices and is the largest producer of spices globally.
50+ Spices Name In English & Hindi with Pictures
There are thousands of spices used in Indian cuisine, each with their own unique flavor and purpose. While some spices are used in multiple dishes, others are more specific to certain recipes.
Most people are familiar with the basic spices like salt, pepper, and garlic powder. But there are so many more spices out there that can add flavor and depth to your cooking.
There are many spices that we use in our daily lives but we are not always aware of their English names. Here is a list of 50+ Indian Spices Name in Hindi and English with pictures.
| No. | Spices Pictures | Spices In English | Spices In Hindi |
|---|---|---|---|
| 1. |  | Asafoetida | हींग |
| 2. |  | Allspice | गंधद्रव्य |
| 3. |  | Alum | फिटकरी |
| 4. |  | Arrowroot powder | अरारोट पाउडर |
| 5. |  | Black Pepper | काली मिर्च |
| 6. |  | Bay Leaf | तेज़ पत्ता |
| 7. |  | Cinnamon stick | दालचीनी |
| 8. |  | Clove | लौंग |
| 9. |  | Cubeb pepper | कबाबचीनी |
| 10. |  | Curry leaves | करी पत्ता |
| 11. |  | Capers | करेर, कब्र |
| 12. |  | Cardamom | इलाइची |
| 13. |  | Cumin seeds | जीरा |
| 14. |  | Coriander | धनिया |
| 15. |  | Carom seeds | अजवाइन |
| 16. |  | Caraway seeds | शाहजीरा |
| 17. |  | Capsicum Pepper | शिमला मिर्च |
| 18. |  | Dry coconut | सूखा नारियल (गोला) |
| 19. |  | Dry gooseberry | सूखा आंवला |
| 20. |  | Fennel | सौंफ |
| 21. |  | Fenugreek Leaves | कसूरी मेथी |
| 22. |  | Flax Seeds | तीसी |
| 23. |  | Ginger | अदरक |
| 24. |  | Garlic | लहसुन |
| 25. |  | Gallnut | माजूफल |
| 26. |  | Garcinia Indica | कोकम |
| 27. |  | Gum Tragacanth | गौंद |
| 28. |  | Juniper Berries | आरार |
| 29. |  | Red chilli | लाल मिर्च |
| 30. |  | Licorice | मुलेठी |
| 31. |  | long pepper | पिपली / पीपल |
| 32. |  | Mace | जावित्री |
| 33. |  | Madder | मजीठ|
| 34. |  | Mustard seeds | सरसों के बीज |
| 35. |  | Mustard oil | सरसों का तेल |
| 36. |  | Myrobalan | हरड़ |
| 37. |  | Nigella Seeds | कलौंजी |
| 38. |  | Nutmeg | जायफल |
| 39. |  | Oregano | अजवाइन के पत्ते |
| 40. |  | Poppy Seeds | खसखस |
| 41. |  | Pine Nuts | चिलगोजा |
| 42. |  | Rosemary | गुलमेहंदी |
| 43. |  | Salt | नमक |
| 44. |  | Saffron | केसर |
| 45. |  | Sago | सबुतदाना |
| 46. |  | Swertia | चिरायता |
| 47. |  | Star Anise | चक्र फूल |
| 48. |  | Sesame | तिल |
| 49. |  | Sumac | सुमैक |
| 50. |  | Turmeric | हल्दी |
| 51. |  | Tamarind | इमली |
| 52. |  | Tea Leaves | चायपत्ती |
| 53. |  | Tarragon | नागदौना |
| 54. |  | Vanilla | वैनिला |
| 55. |  | White Pepper | सफेद मिर्च |
10 Indian Spices Name in Hindi and English With Picture
As a leading authority in the world of spices, we at Spice Center take great pride in sharing our expertise on the top Indian spices and how to use them to elevate your culinary creations. With their rich flavors, unique aromas, and versatile applications, Indian spices are a treasure trove of culinary delights that can add depth, complexity, and authenticity to your dishes.
Turmeric (हल्दी)
One of the most iconic Indian spices, turmeric, also known as “The Golden Spice,” has been used for centuries for its medicinal properties and culinary applications. Derived from the Curcuma longa plant, turmeric is known for its vibrant yellow color and earthy flavor.
Culinary Uses: Turmeric is a key ingredient in many Indian dishes, including curries, soups, and stews. Its warm, slightly bitter flavor adds depth and warmth to dishes, and it is often used as a natural food coloring agent. Turmeric is also used in spice blends, such as curry powder and garam masala, to impart its distinct flavor and color.
Cumin (जीरा)
Cumin, with its warm, earthy flavor and distinctive aroma, is a staple spice in Indian cuisine. It is derived from the seeds of the Cuminum cyminum plant and is widely used in both whole and ground forms.
Culinary Uses: Cumin is used in a wide range of Indian dishes, from curries and spice blends to soups, stews, and rice dishes. Its warm, slightly bitter flavor adds depth and complexity to dishes, and it is often used in combination with other spices for a balanced flavor profile. Cumin is also used in tempering, a common Indian cooking technique where spices are roasted in hot oil or ghee to release their flavors.
Cardamom (इलायची)
Cardamom, known for its distinct sweet and floral flavor with hints of citrus and mint, is a prized spice in Indian cuisine. It is derived from the seeds of the Elettaria cardamomum plant and is available in both green and black varieties.
Culinary Uses: Cardamom is used in both sweet and savory dishes in Indian cuisine. It is a key ingredient in spice blends, such as chai masala and garam masala, and is used in desserts, teas, and aromatic rice dishes. Cardamom is also used to flavor curries, soups, and stews, and it is often added to Indian desserts for its unique aroma and flavor.
Coriander (धनिया)
Coriander, also known as cilantro, is a versatile herb that is widely used in Indian cuisine. Both its leaves and seeds are used for their distinct flavors, which can vary from citrusy and tangy to warm and sweet.
Culinary Uses: Coriander leaves, also known as cilantro, are used as a garnish in many Indian dishes, such as curries, salads, and chutneys. The leaves have a fresh and citrusy flavor that adds brightness to dishes. Coriander seeds, on the other hand, are used as a spice in spice blends, such as curry powder and garam masala, and are also used whole or ground in curries, soups, and stews for their warm and slightly sweet flavor.
Mustard Seeds (सरसों के बीज)
Mustard seeds, with their pungent and slightly bitter flavor, are a common spice used in Indian cuisine. They come in different colors, including black, brown, and yellow, and each type has its own unique characteristics.
Culinary Uses: Mustard seeds are used in many Indian dishes, such as curries, pickles, and spice blends. They are often tempered in hot oil or ghee to release their flavors before being added to dishes. Mustard seeds are also used in spice blends, such as mustard paste and kasundi, and are used as a condiment in Indian cuisine.
Fenugreek (कसूरी मेथी)
Fenugreek, with its bitter and nutty flavor, is a unique spice used in Indian cuisine. It is derived from the seeds of the Trigonella foenum-graecum plant and is used both as a spice and as an herb in Indian cooking.
Culinary Uses: Fenugreek seeds and leaves are used in many Indian dishes, such as curries, spice blends, and pickles. Fenugreek seeds are often toasted to enhance their flavor before being used in dishes. Fenugreek leaves, also known as methi, are used as a herb in Indian cuisine and are added to curries, soups, and stews for their distinct flavor.
Cloves (लौंग)
Cloves, known for their strong and sweet flavor with hints of bitterness, are a popular spice used in Indian cuisine. They are the dried flower buds of the Syzygium aromaticum tree and are used both as a spice and as a natural remedy in Indian cooking.
Culinary Uses: Cloves are used in many Indian dishes, such as spice blends, stews, and desserts. They are often used in combination with other spices, such as cinnamon and cardamom, to create rich and complex flavors in dishes. Cloves are also used as a natural mouth freshener and are added to Indian desserts, such as rice pudding and spiced cakes, for their distinct aroma and flavor.
Fennel Seeds (सौंफ)
Fennel seeds, with their sweet and licorice-like flavor, are a common spice used in Indian cuisine. They are derived from the dried seeds of the Foeniculum vulgare plant and are used both as a spice and as a natural remedy in Indian cooking.
Culinary Uses: Fennel seeds are used in many Indian dishes, such as spice blends, desserts, and pickles. They are often roasted to release their flavors before being used in dishes. Fennel seeds are also used as a natural mouth freshener after meals and are added to Indian desserts, such as sweet rice and spiced cakes, for their distinct flavor.
Ginger (अदरक)
Ginger, with its distinct spicy and pungent flavor, is a versatile spice used in Indian cuisine. It is derived from the root of the Zingiber officinale plant and is used as a spice, condiment, and natural remedy in Indian cooking.
Culinary Uses: Ginger is used in a wide variety of Indian dishes, such as curries, soups, marinades, and teas. It is often used in both fresh and dried forms, adding a zesty kick to dishes. Ginger is also used in spice blends, such as garam masala, and is a key ingredient in many Indian desserts, such as gingerbread cookies and ginger chai.
Asafoetida (हींग)
Asafoetida, also known as “hing,” is a unique spice used in Indian cuisine for its strong and pungent flavor. It is derived from the resin of the Ferula assa-foetida plant and is used as a spice and flavoring agent in Indian cooking.
Culinary Uses: Asafoetida is used in a wide range of Indian dishes, such as lentil soups, spice blends, and vegetable curries. It is often used in small quantities, adding a distinct umami-like flavor to dishes. Asafoetida is also used in Indian pickles, adding a pungent and tangy kick.
20 Scientific Spices Name In English & Hindi
We will be exploring 20 spices name commonly used in cooking, along with their scientific names and their corresponding English and Hindi names.
Get ready to expand your knowledge of spices and their scientific classifications as we delve into the fascinating world of culinary herbs and seasonings.
| 1. | Black Pepper | काली मिर्च | Piper nigrum |
| 2. | Bay Leaf | तेज़ पत्ता | Laurus nobilis |
| 3. | Cinnamon stick | दालचीनी | Cinnamomum verum |
| 4. | Clove | लौंग | Syzygium aromaticum |
| 5. | Cardamom | इलाइची | Elettaria cardamomum |
| 6. | Cumin seeds | जीरा | Cuminum cyminum |
| 7. | Carom seeds | अजवाइन | Trachyspermum ammi |
| 8. | Fennel | सौंफ | Foeniculum |
| 9. | Flax Seeds | तीसी | Linum usitatissimum |
| 10. | Ginger | अदरक | Zingiber officinale |
| 11. | Garlic | लहसुन | Allium sativum |
| 12. | Gallnut | माजूफल | Terminalia chebula |
| 13. | Licorice | मुलेठी | Glycyrrhiza glabra |
| 14. | Mace | जावित्री | Myristica fragrans |
| 15. | Myrobalan | हरड़ | Terminalia chebula |
| 16. | Nigella Seeds | कलौंजी | Nigella sativa |
| 17. | Nutmeg | जायफल | Myristica |
| 18. | Salt | नमक | Sodium chloride |
| 19. | Turmeric | हल्दी | Curcuma |
| 20. | Swertia | चिरायता | Swertia chirayita |
Conclusion
In conclusion, we have discussed various topics related to spices, including their spices names in English and Hindi with Pictures, and scientific classifications.
We learned about the significance of spices in cooking and how they enhance the taste and aroma of food. From understanding the different types of spices to learning about their uses and benefits, this conversation has provided valuable insights into the world of spices.
Whether you are a culinary enthusiast or simply interested in exploring the diverse range of spices, we hope this conversation has been informative and enjoyable. Happy cooking and seasoning!