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SPICES
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ENGLISH |
BENGALI |
HINDI |
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Asafoetida |
Hing |
Hing |
|
Bay Leaf |
Tej Pata |
Tej Patta |
|
Black Cardamoms |
Boro
Elach |
Bari Elaichi |
|
Black Peppercorns |
Golmorij |
Kali Mirch |
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Celery |
Radhuni *[see note] |
Ajmud |
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Cinnamon |
Dalchini |
Daal Chini |
|
Cloves |
Lobongo |
Laung |
|
Coriander |
Dhone
|
Dhania |
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Cumin |
Jeere |
Jeera |
|
Dry Red Chilly |
Shukno Lonka |
Laal Mirchi |
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Fenugreek |
Methi |
Methi |
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Fennel/Aniseed |
Mouri |
Saunf |
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Green Cardamoms |
Choto Elach |
Chota Elaichi,
|
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Mustard |
Shorshe |
Sarsav |
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Onion Seeds/Nigella |
Kalijira |
Kalonji |
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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
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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"
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Panch Phoron - mix of equal
proportions of 5 spices: Cumin, Fenugreek, Mustard, Nigella, and Radhuni
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