Kitchen Glossary · Spices

Spices

Seeds, chilies, resins, and leaf finishes that build South Asian flavor.

#001

Cumin (Jeera)

Whole seed for tadka, ground for masalas: the earthy half of the base pair.

#002

Coriander (Dhania)

Citrusy seed that balances cumin; ground into weekday masalas and tadkas.

#003

Asafoetida (Hing)

Resin that stands in for allium logic in Jain and many everyday tadkas.

#004

Fenugreek (Methi)

Bitter seeds in tempering; dried kasuri methi as a finish. Same plant, different jobs.

#005

Kashmiri Chili

Mild red color for marinades and gravies, not a heat shortcut.

#006

Cardamom (Elaichi)

Green pods for chai and sweets; black cardamom for smoky savory work.

#007

Mustard Seed (Rai / Kadugu)

Black or brown seeds that pop in South Indian and Bengali tempering.

#008

Turmeric (Haldi)

Ground rhizome for color and earth, from everyday dal to origin-tagged Lakadong.

#009

Black Pepper (Kali Mirch)

Malabar berry heat and aroma, distinct from chili. Grind fresh when you can.

#010

Curry Leaf (Karuveppilai)

Fresh leaves bloomed with mustard: the South Indian tadka smell many kitchens chase.

#011

Clove (Laung)

Dried flower buds for garam masala, biryani, and chai. One or two is usually enough.

#012

Cinnamon / Cassia (Dalchini)

Warm bark in chai, biryani, and garam masala. Ceylon and cassia are not identical.

#013

Ginger (Adrak / Sonth)

Fresh rhizome for chai and pastes; dried sonth for a different, warmer heat.

#014

Dried Red Chili (Lal Mirch)

Whole pods and everyday powders for heat after Capsicum remade the South Asian pantry.

#015

Fennel (Saunf)

Sweet seed in panch phoron, Kashmiri masalas, and post-meal mukhwas.

#016

Nigella (Kalonji)

Small black seed with an onion-adjacent edge for panch phoron, pickles, and bread.

#017

Ajwain (Carom)

Thymol-sharp seed for parathas, fried snacks, and a little goes far.

#018

Tejpat (Indian Bay Leaf)

Aromatic leaf for rice and meat pots. Not the same plant as European bay.

#019

Saffron (Kesar)

Hand-harvested stigmas for color and perfume in biryani, sweets, and festive milk.

#020

Sesame Seed (Til)

White or black seed for tempering, sweets, and chutneys; oil is a separate pantry lane.