If you have ever seen an Indian kitchen, you will feel like you are in a small world of spices. Spices are the essence of Indian Food. India has been home to a large variety of spices caters not only to Indian recipes but also to a number of recipes around the world. India was and still is the heart of the spice trade.
Sophistication and subtle use of herbs and spices not only characterize the Indian cuisine but it also marks it as a distinction from rest of the famous cuisines of the world.
These spices play a vital role in the Indian kitchen, if there are no spices in food, it is not considered as an Indian food. Indian food and cuisines are known for aromatic spices. Spices are at heart to every Indian.
Here is the list for some of the essential spices of Indian cuisines with their English names:
• Tulsi - Basil
• Tej Patta - Bay Leaf
• Kali Mirch - Black Pepper
• Hing - Asafoetida
• Kala Namak - Black Salt
• Elaichi - Cardamom
• Ajwain - Caram seeds or Celery seeds
• Dalchini - Cinnamon
• Laung - Cloves
• Dhania - Coriander
• Kadi Patta - Curry Leaves
• Jeera - Caraway seeds
• Amchoor - Dry mango powder
• Saunf - Fennel
• Adrak Powder - Ginger powder
• Amla Powder - Gooseberry Grass
• Lahsun Powder - Garlic Powder
• Javitri - Mace
• Rai or Sarson - Mustard seeds
• Pudhina - Mint
• Haldi - Turmeric
• Imli - Tamarid
• Chakri Fool - Star Anise
• Til - Sesame seeds
• Gulkand - Rose Petal conserve
• Sendha Namak - Rock Salt
• Anar dana - Pomegranate seeds
• Kesar - Saffron
• Sukhi lal mirch - Dried red chilli
• Chinni - Sugar