indian spices
List of Indian spices - Wikipedia, the free encyclopedia
Page 1 of 7
List of Indian spices
From Wikipedia, the free encyclopedia
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country,
India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms - whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. Curry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item.
Contents
Indian spices
◾
◾
◾
◾ 4 External links
1 List of Indian spices
2 See also
3 References
List of Indian spices
Below is a list of spices and other flavouring substances commonly used in India.
http://en.wikipedia.org/wiki/List_of_Indian_spices
02-10-2013
List of Indian spices - Wikipedia, the free encyclopedia
Page 2 of 7
http://en.wikipedia.org/wiki/List_of_Indian_spices
02-10-2013
List of Indian spices - Wikipedia, the free encyclopedia
Image
Standard
English
Indian English
Hindi
Marathi
Alkanet root
Ratin jot
रातीं जोट
Suwa or Shopa
सåवा / शोप
ु
Hing
हȣंग
Ǒहंग
Yellow pepper Peeli Mirchi
पीलȣ ͧमचȸ
Black cardamom Kali Elaichi
कालȣ इलाइची
वेलची
White pepper Safed Mirchi
सफ़द ͧमच[
े
पांढरȣ ͧमरȣ
Black pepper Kali Mirchi
कालȣ ͧमच[
काळी ͧमरȣ
Peppercorns
Kali Mirch
Page 1 of 7
List of Indian spices
From Wikipedia, the free encyclopedia
Indian spices include a variety of spices grown across the Indian subcontinent (a sub-region of South Asia). With different climates in different parts of the country,
India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries.
Spices are used in different forms - whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavour should be added first. Curry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item.
Contents
Indian spices
◾
◾
◾
◾ 4 External links
1 List of Indian spices
2 See also
3 References
List of Indian spices
Below is a list of spices and other flavouring substances commonly used in India.
http://en.wikipedia.org/wiki/List_of_Indian_spices
02-10-2013
List of Indian spices - Wikipedia, the free encyclopedia
Page 2 of 7
http://en.wikipedia.org/wiki/List_of_Indian_spices
02-10-2013
List of Indian spices - Wikipedia, the free encyclopedia
Image
Standard
English
Indian English
Hindi
Marathi
Alkanet root
Ratin jot
रातीं जोट
Suwa or Shopa
सåवा / शोप
ु
Hing
हȣंग
Ǒहंग
Yellow pepper Peeli Mirchi
पीलȣ ͧमचȸ
Black cardamom Kali Elaichi
कालȣ इलाइची
वेलची
White pepper Safed Mirchi
सफ़द ͧमच[
े
पांढरȣ ͧमरȣ
Black pepper Kali Mirchi
कालȣ ͧमच[
काळी ͧमरȣ
Peppercorns
Kali Mirch
References: ◾ Raghavan, Susheela (2006). Handbook of Spices, Seasonings, and Flavorings. (http://books.google.co.in/books?id=m4vvs87XiucC&source=gbs_navlinks_s) (2nd ed