| English | Kannada | Malayalam | Tamil | Telugu | |||||||||||||||
| Asafoetida | Ingu | Kayam | Perunkayam | Ingua | |||||||||||||||
| Ash guard | Boodu Gumbala | Kumpalam | Kalayan Pooshanikai | Buded Gummidi | |||||||||||||||
| Bengal Gram | Kadale | Kadalai | Kadalai Paruppu | Sanaga pappu | |||||||||||||||
| Bitter Gourd | Hagala Kayi | Pavakkai | Pavakkai | Kakara | |||||||||||||||
| Black gram | Uddu | Uzunnu | Ulundu | Mina pappu | |||||||||||||||
| Bottle Gourd | Sorekai | Chorakkai | Sorekai | Anapa Kaya | |||||||||||||||
| Cardamom | Elakki | Elakka | Elakkai | Yilaaachi | |||||||||||||||
| Cashew | Geru | Andiparippu | Andiparippu | Jidipappu | |||||||||||||||
| Cinnamon | Lavanga chakke | Lavanga Patta | Lavanga Pattai | Lavangapatta | |||||||||||||||
| Cloves | Lavanga | Graampa | Kirambu | Lavangamu | |||||||||||||||
| Corriander | Kothambari | Kothamalli | Dhaniya | Dhaniyaalu | |||||||||||||||
| Cumin seeds | Jeerigae | Jeeragam | Jeeragam | Jeelakara | |||||||||||||||
| Curry Leaves | Karibevu | Karuveppila. | Karuvepillai | Karuveppaaku | |||||||||||||||
| Drum stick | Nugge | Muringa | Murungai | Munaga | |||||||||||||||
| Fennel | Dodda Jeerige, Dodda sompu | Suthakuppa,Perumjeerakam | Sombu | Sompu | |||||||||||||||
| Fenugreek | Menthe | Uluva | Vendayam | Menthulu | |||||||||||||||
| Garlic | Bellulli | Veluthulli | Vellaipoondu | Vellipaaya | |||||||||||||||
| Ginger | Alla | Inchi | Inchi | Allam | |||||||||||||||
| Green Gram | Hesaru | Cherupayaru | Pachai Parupu | Pesaru pappu | |||||||||||||||
| Mint | Pudina | Putiyina | Puthina | Pudhina | |||||||||||||||
| Mustard | Saasive | Kadugu | Kadugu | Avalu | |||||||||||||||
| Okra | Bendekayi | Vendakka | Vendai | Bendakaya | |||||||||||||||
| Peanuts | Nelagadale | Nilakadalai | Nilakadalai | Verushenega | |||||||||||||||
| Pepper | Kari Menasu | Kurumolagu | Milagu | Miriyalu | |||||||||||||||
| Poppy seeds | Kasa kase | Kashkasha | Kashkasha | Gasagasaalu | |||||||||||||||
| Pumpkin | Sihigumbala | Mathan | Pooshanikai | Gummadi Kai | |||||||||||||||
| Raisins | Vonadraakshe | Kismiss,Munthiri | Karuppudraaksha,Ularnda Draakshai | Kisimiss | |||||||||||||||
| Ridge Gourd | Heere kayi | Peechingai | Peerkangai | Beerakaya | |||||||||||||||
| Sesame | Yallu | Ellu | Ellu | Nuvvulu | |||||||||||||||
| Snake Guard | Padavala | Padavalam | Pudali | Potla | |||||||||||||||
| Turmeric | Arusina | Manjal | Manjal | Pasupu | |||||||||||||||
| Thur dhal | Thogari kaalu | Thuvari Paruppu | Thuvaram Paruppu | Kandulu Pappu |
BACK TO GLOSSARY
| Guide to Ingredients | |||||||||||
| Name | Indian Name | Description | |||||||||
Saffron  | Kesar,Kumkumapoovu | Made of stigmas of a flower grown in Kashmir and Spain. It is aromatic and yields a yellow color | |||||||||
Fenugreek  | Methi,Vendayam,Uluva | Fenugreek is the ripe, dried fruit of an annual leguminous herb. Both seeds and plant of this herb is used in Indian cuisine. The dried leaves of the fenugreek is used as a quality flavour for meat, fish and vegetable dishes. It acts as a medicine as well as an embalming agent. Fenugreek seeds are rich in vitamin E and is one of the earliest spices known to man. Fenugreek has a strong, quite peculiar odour reminiscent of maple. It is used in almost all dishes and in pickles | |||||||||
Cumin  | Jeera,Jeerakam | Cumin is the dried fruit of a small herbaceous plant. Cumin adds flavour to foods, liquors and beverages. The spice is of particular value in the blending of Indian curry powder. It also enlivens pulaous, biryanis and kebabs. Cumin has digestive properties and when boiled in water acts as an excellent refreshener. It is also used in medicines, toiletries and perfumery. | |||||||||
Nutmeg& Mace   | Jaiphal &Javitri,Jathi&Jathipathri | Nutmeg is a spreading evergreen tree. This unisexual tree is quite unique in that is bears two separate and distinct products; nutmeg which is the kernel of the seed, and Mace which is the dried aril that surrounds the nutmeg within the fruit. Both nutmeg and mace are used in vegetarian and non-vegetarian dishes. It is used in pulaous, biryanis especially Mughlai types. They are also used as an ingredient in biscuits, cookies, fruit salad, puddings, pastries and milk drinks. | |||||||||
Ajowan or Bishops weed  | Ajwain,Omam | Ajowan a native Indian plant is an aromatic spice. Its striped seeds are similar in appearance to cumin seeds. Ajowan imparts a specific aroma and taste to a wide variety of foods. It is popular in savoury snacks, breads and pastries. It has also excellent preservative medicinal properties. It eases asthma and indigestion. It also acts as a fungicide. | |||||||||
Cinnamon  | Dalcheeni,Patta | Cinnamon is the dried bark of an evergreen busy tree. There is a particular season for pealing of the bark. It is considered superior compared to cassia though they belong to the same class. Cinnamon is used in a wide variety of foods, beverages, pharmaceuticals, liquors, cosmetics, perfumery and toiletries. A major ingredient of garam masala, Cinnamon is used whole in Savoury rice dishes. Khadi, a popular yogurt drink in Gujarat and other northern states, has Cinnamon or cassia as one of its ingredients. Cinnamon oil is an international favourite in beverages and perfumery, while Cinnamon oleoresin is a popular flavour for processed foods. | |||||||||
cardamom  | Elaichi,Elakka | Cardamom the Queen of all spices has a history as old as human race. It is one of the high priced spice in the world.It has well established culinary values, and it is used in a wide range of sweets and confectionery. It is an important ingredient of garam masala, a combination spice for many vegetarian and non-vegetarian dishes. Cardamom acts as a mouth-freshener after meals. Tea and coffee made with cardamom are pleasantly aromatic and refreshing | |||||||||
Coriander  | Dhania,Malli | Coriander is the dried ripe fruit of a herb with several branches and leaves with jagged edges. Coriander forms the base of most Indian curries. Both its seeds and leaves are used in dishes. Coriander seeds are mostly used in powder form, slightly roasted to improve the flavour. It is basic to rasam, sambar and curry powders. This fragrant spice also has its own medicinal properties. Oil of Coriander seeds is a valuable ingredient in perfumes. | |||||||||
Coriander leaves,Cilantro  | Dhania,Kothamalliyila | Coriander is the dried ripe fruit of a herb with several branches and leaves with jagged edges. Corriander Its leaves are used for making chutneys and garnishing. This fragrant spice also has its own medicinal properties. | |||||||||
Curry leaf  | Currypatha,Curryveppila | Curry leaf is a small deciduous tree. The subtle flavouring of this highly aromatic spice fills Indian cuisines. Curry leaves are added to food to enhance flavour. They are generally shallow-fried with mustard seeds and chopped onion, and poured over the dishes. Special chutneys are made with fried or roasted curry leaves to stimulate appetite. The leaves, bark and the root of the plant are used in indigenous medicine as a tonic, stimulant and carminative. They are also used to cure eruptions and the bites of poisonous animals. | |||||||||
Garlic  | Lahsun,veluthulli | Garlic is a hardy bulbous perennial of the lily family, with narrow flat leaves. It has an attractive flavour and acknowledged medicinal value. It is one of the 'trinity' of flavours along with ginger and onion in Indian cuisines. Garlic acts as a flavouring agent in variety of dishes. In Pickles it acts as a preservative-flavourant. Garlic pickles and freshly ground garlic chutneys are popular side dishes for rice, snacks and chappathis. Garlic oil are used in ready-made spice-mixes, pharmaceuticals and disinfectants. | |||||||||
Ginger  | Adrak,Inchi | Ginger is used since time immemorial. It is a major crop cultivated in India and marketed as fresh and dried spice. More than a spice ginger is considered as a taste maker, a drug, an appetizer and a flavourant. Ginger is available in a variety of forms like oils, oleoresins, fresh ginger in brine, pickles, candies and syrups . Garbled/ungarbled, bleached/unbleached and powder forms of ginger is also marketed. | |||||||||
clove  | Loung,Grambu | Clove is one of the oldest spices in the world, is the dried, unopened flower bud of a small evergreen tree. It is indigenous to the Moluccas Islands of Indonesia. Clove goes mainly as an ingredient of a variety of food specialties, beverages, medicines, cosmetics, perfumery and toiletries. Either whole or as a powder, Clove finds extensive application in Indian foods. It is an active ingredient of garam masala and several kinds of curry powders. Clove is also highly recommended for making pickles, ketchups, and several kinds of sweets.It is very often used in tooth pastes as a fragrant mouth-freshener. | |||||||||
Turmeric  | Haldi,Manjal | Turmeric is the dried rhizome of a herbaceous plant. It is the most popular spice as a beauty aid. The spice is sometimes called 'Indian Saffron'.Indian turmeric has been known to the world since ancient times. Its antiseptic and preservative properties make Indian turmeric an ideal choice as a food flavour, an effective ingredient in medicines and cosmetics. It is an antidote against poison As a beauty aid turmeric paste prevents and cures pigmentation, maintains pH factor and makes skin glowing. Taken internally it purifies the blood. | Chickpeas  | Chana,Kadala | Used in Chana chole and other Indian curries | ||||||
Rosemary  | Rosemary | Rosemary, native of the Mediterranean, is the leaf of a densely branched, small, evergreen aromatic shrub, belonging to mint family. It is commonly found in two varieties; 'upright' and 'Prostrate'. Rosemary was well-known in the middle ages as a condiment and as a memory refresher. It was also considered as an emblem of remembrance. It enlivens preparation of beef, lamb, veal, pork, goose, duck and liver pate and adds pep to stews and marinades.The oil of rosemary is a valued ingredient of shampoos, bath essences, deodorants, cosmetics, perfumery and insect repellents. | |||||||||
| Asafoetida | Hing | Asafoetida or asafoetid (Devil's dung) is the dried latex (oleo-gum-resin) exuded from the living rhizome, rootstock or taproot of an unbelliferous plant of varied species. A popular spice in foods and medicines, being unique in blend and made with finest ingredients, Indian Asafoetida enjoys an exalted positions in the International market. The two types of Asafoetidas used commonly are white and the dark. Though the composition of both varieties is the same, white Asafoetida is water-soluble while the dark one is fried in the oil and powdered for use in cuisines. Asafoetida is claimed to be an aphrodisiac and a preventive medicine for infectious diseases. It helps digestion and prevents flatulence. | |||||||||
| Besan | Besan | Flour of dried chick peas | |||||||||
| Garam masala | Garam masala | A mixture of spices; Ingredients: ------------ 3 - 5" pieces Cinnamon stick 1 c (???) Green cardamom pods 1/2 c Cumin seed 1/2 c Black pepper corns 1/2 c Cloves 1/2 c Coriander seeds Procedure: ---------- Dry the ingredients in an oven. Do not let them turn brown. Remove the seeds from the cardamom pods. Pound cinnamon sticks into smaller pieces. Combine ingredients until they are well mixed and blend at high speed for 2-3 minutes until completely pulverized | |||||||||
| Ghee | Ghee | Fat for frying. Pure ghee is clarified butter. | |||||||||
Thanks to all who helped in providing the glossary
sreekulu
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