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SPICES

 

            

ENGLISH

BENGALI

HINDI

Asafoetida

Hing

Hing

Bay Leaf

Tej Pata

Tej Patta

Black Cardamoms

Boro Elach

Bari Elaichi

Black Peppercorns

Golmorij

Kali Mirch

Celery

Radhuni *[see note]

Ajmud

Cinnamon

Dalchini

Daal Chini

Cloves

Lobongo

Laung

Coriander

Dhone

Dhania

Cumin

Jeere

Jeera

Dry Red Chilly

Shukno Lonka

Laal Mirchi

Fenugreek

Methi

Methi

Fennel/Aniseed

Mouri

Saunf

Green Cardamoms

Choto Elach

Chota Elaichi,

Mustard

Shorshe

Sarsav

Onion Seeds/Nigella

Kalijira

Kalonji

Poppy seeds

Posto

Khus-Khus

Raw Mango powder

Aamchoor

Aamchoor

Red Chilli

Lonka

Lal Mirch

Turmeric

Holud

Haldi

Thymol

Ajwain

Ajwain

 

*do not substitute Radhuni with "ajwain" since although the two are related, the flavours are distinct. Radhuni has a very mild flavor and is used for Shukto and Dal or as part of Panch Phoron Mix

 

Combination Spices

  • Garam Masala - A combination of cinnamon, cloves, and cardamoms sometimes with black peppercorns. The combined spices are ground together and used as "garam masala powder"

  • Panch Phoron - mix of equal proportions of 5 spices: Cumin, Fenugreek, Mustard, Nigella, and Radhuni

 

 

 

 

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