LIST OF OILS

ENGLISH	TELUGU	HINDI	INFO
Canola Oil			Canola oil is derived from the crushed seeds of the rape plant, now widely known as canola.
Castor Oil	Aavadamu	Erandi	Castor oil is a vegetable oil obtained from the Castor bean. It is a colorless to very pale yellow liquid with mild or no odor or taste
Coconut Oil	Kobbari Noone	Khopre (or) Narial Ka Tel	Coconut oil is made by pressing the coconut meat. Used in frying and as an ingredient in many packaged goods. Because this oil is high in saturated fats, many food makers are replacing it with more costly unsaturated oils.
Clove Oil	Lavangamu noone		A natural essential oil made from clove buds. It is antiseptic oil and used mostly for tooth ache problems
Coriander Oil			Coriander oil are primarily used in seasonings for sausages and other meat products. Appearance-Colorless to pale yellow
Corn Oil (or) Maize Oil			Corn oil or Maize oil is oil extracted from the germ of corn. Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is Natural golden in color.
Cotton Seeds Oil		Kapas	Cottonseed oil is a cooking oil extracted from the seeds of cotton plant. This oil used for salad oil, mayonnaise, salad dressing, and similar products because of its flavor stability
Eucalyptus oil		Nilgiri
Ginger Oil			Ginger oil has a spicy and peppery aroma, so it is often blended with other essential oils to produce many different mixtures for many different ailments. Also acts as an antiseptic.
Grape Seed Oil (or) Grape Oil			Grape seed oil is a vegetable oil pressed from the seeds of various varieties of Single Species Grapes and Multi Species Hybrid Grapes.
Ground nuts (or) Peanuts Oil	Verusenaga noone	Singdana / Kalekai Tel	It has a high smoke point which makes it useful for frying. The fat in peanut oil is approximately 50% monounsaturated and 30% polyunsaturated.
Mustard Oil	Aava Noone	Sarson Kaa Tel	This oil has a strong smell, a little like strong cabbage, a hot nutty taste, and is much used for cooking in Bengal, Bihar and other areas of India and Bangladesh.
Olive Oil	Jeetha Thailam	Zetoon Ka Tel	Olive oil is a wonderful source of omega-3 fatty acid. It belongs to a class of fat called monounsaturated fat which is the best kind for your heart.
Palm Oil			This cooking oil is high in saturated fats and has a high smoke point. It is used for cooking, flavoring and shortening. This oil is not good for health.
Sesame Oil	Nuvvula Noone	Til Kaa Tel	Sesame oil has  nutty flavour. It has a high antioxidant content
Rice Bran Oil			An oil pressed from the outer hull (the "bran") of the rice grain. They have a pungent aroma, a tangy flavor, and are very nutritious since they harbor vitamins and minerals from the rice bran.
Safflower oil	Kusuma Ginzala Noone	Kardi (or) kusumbar	Safflower Oil is a healthiest oil for cooking. It is higher in polyunsaturated fats but also have omega-3 fatty acids, which most doctors now recommend.
Sunflower Oil	Poduthiru Gaddu Puvvu Noone	Surajmukhi	Safflower Oil is a healthiest oil for cooking. It is higher in polyunsaturated fats but also have omega-3 fatty acids, which most doctors now recommend
Vegetable oil			A blends of different vegetable oils such as corn, safflower, rapeseed, cottonseed and soybean oils. These blends are generally intended to have little flavor and aroma. And used as all-purpose oils
Vegetable Oil Spray (or) Cooking Spray			A very fine mist of vegetable oil to coat unheated pans, preparing for grilling, sauteing, broiling, roasting or baking

SPICES GLOSSARY

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ENGLISH	TELUGU	HINDI	IMAGE	INFO
Allspice	Dileepu miriyalu	Kabab chenni		Allspice comes from a single tree, but it tastes like a mixture of cinnamon, cloves, and nutmeg
Asafoetida	Inguva	Hing	*	A smelly spice. It has very strong and unique flavour.
Anise seeds		Choti Saunf	*	This spice has a mildly sweet licorice flavor
Basil seeds (or) Canna edulus	Subja ginjalu	Tukmaria (or) Suja (or) Sabja	*	Basil  has  a strong sweet flavor which is slightly acidic.
Black Cardamom		Badi Elachi	*	An aromatic spice used for sweets, baking,.flavouring.This spice is from the ginger family, has a sweet, ginger-like flavor
Black Peppercorns	Miriyalu	Kala Mirch	*	Used as Spice. Grinding black peppercorns creates a black pepper with stronger flavor, aroma, and heat.
Brown Cardamom		Elachi (moti)	*
Black Mustards	Avalu	Rai	*	Black mustard seeds are the most pungent in taste.
Black sesame seeds			*	Black sesame seed has more antioxidants and a richer flavor.
Brown Mustards	Avalu	Rai	*	Brown seeds, which are dark yellow in color, are a bit stronger and are used to make Dijon mustard.
Brown Sesame seeds			*	Brown sesame seed has a milder flavor and less antioxidants than the black seeds
Caraway seeds (or) Black cumin seeds	Nalla jeerakara	Shaah jeeroo (or) Shajeer	*	An aromatic spice with a pungent, licorice flavor
Chinese salt (or) Mono Sodium Glutamate (MSG)	China uppu (or) Tasting salt	Chini namak	*	Also called as “AJINOMOTO”. It is a flavour enhancer
Carom seeds (or) Oregano	Vaamu (or) Oma	Ajwain	*	They have a strong fragrance. They also have strong taste like hot and peppery similar to thymes
Candy Sugar (or) Alum	Patika (or) Patika bellam	Fitkari	*	The large crystalline form of sugar
Cinnamon	Dalchina chekka	Dalchini	*	It is mainly used as a flavouring agent
Celery seeds		Ajmud (or) Radhuni seeds	*	the seeds of the herb LOVEAGE, they are small and brown and are used in pickling and as a flavoring. (Use it sparingly--a little goes a long way)
Cloves	Lavangalu	Laung (OR) Lavang	*	They have a sweet, spice and penetrating flavor.
Coriander seeds	Dhaniyalu	Dhania Beej	*	The seeds have a warm, mild and sweetish flavor.
Coriander powder	Dhaniyala podi	Dhaniya powder	*
Cumin seeds	Jeerakara	Jeera	*	These are small, pale brown, aromatic seeds that have a warm, earthy flavor
Cumin powder	Jeerakara podi	Jeera powder	*	A pungent, warm flavour.
Curcuma aromatica	Kasthuri pasupu	Kasthuri Manjal	*	Kasthuri manjal is a herbal root resembling normal turmeric
Dried Fenugreek leaves	endu menthi aaku	Kasoori methi	*	used as a flavouring. A good substitute for fresh fenugreek leaves or methi
Dried Ginger	Sonti	Saunth (or) Sounth	*	Ginger has a bitingly pungent, slightly sweetish and aromatic flavor.
Dried Pumpkin Seeds (or) Water melon seeds		Magaz	*	It has a bland flavor and are rich sources of omega-6 fatty acids
Dry red chilly’s	Endu mirapakayalu	Lal Mirch	*	It has spicy flavour. It has different flavour from powdered red chili powder.
Fenugreek seeds	Menthulu	Methi ke dane	*	It is a aromatic seed. These have a slightly bitter and somewhat sweet
Fennel seeds	Sompu	Saunf (or) Sonf	*	They have distinctive aniseed flavour and these are the aromatic seeds of sweet or bitter. Fennel seeds are used as a spice.
Garlic (or) Garlic bulbs	Velulli paya		*	Garlic's have intoxicating fragrance and flavor is a prominent characteristic across the world-wide cooking styles. Garlic, Chives, leeks and Onions all are from same family.
Ground spices	Masala podi	Garam masala	*	Garam masala is an aromatic mixture of ground spices
Ginger	Allamu	Adrak  (or) Sonth, Soonth	*	It has a bitingly pungent and flavorful flesh .
Green Cardamom	Yaalakalu	Choti Elachi	*	An aromatic spice used for sweets, baking,.flavouring.This spice is from the ginger family, has a sweet, ginger-like flavor
Green Peppercorns			*	It has somewhat milder, fruity and green flour.These go especially well with very fresh or fruity tasting foods. It
Mace	Japatri	Javitri (or) Javntry	*	Nutmeg and mace are two spices derived from the same plant, the nutmeg tree. Mace is made from the outer husk of the nutmeg, and has a very similar flavor.A sweet spice with a warm flavor
Mango powder (dired)	Mamidikaya podi	Amchoor	*	It gives a slightly bitter,sour and tangy and refreshing taste. It is similar to tamarind.
Nigella seeds (or) Onion seeds	Ullithnam	Kalonji	*	have a nutty, peppery flavor. Also have little odour, but when ground or chewed they develop a vaguely oregano-like scent.
Nutmeg	Jajikai.	Jaiphal	*	Nutmeg and mace are two spices derived from the same plant, the nutmeg tree. An aromatic spice with a sweet nutty and spicy flavor
Pink Peppercorns			*	Pink peppercorns have a delicate, fragrant, sweet, and spicy flavor. It go especially well in fruit sauces, vinaigrette's, and desserts
Red chilly powder (or) Paprika	Karamu	Lal Mirch Powder	*	It is a pungent spicy powder
Paprika (or) Dried Red Bellpeppers powder			*	It has smoky red chilly flavour and it gives good color to dish.
Pomegranate seeds (dried)	Endina dannima ginjallu	Anardana	*	Bits of pomegranate pulp remain on the seeds as they dry, so they're a bit sticky and serve as a souring agent in Indian cuisine
Poppy seeds	Gasagasalu	Khus Khus (or) Khuskhus	*	They have a creamy and nut like flavor, and when used with ground coconut, the seeds provide a unique and flavour-rich.
Safflower seeds		Kardai (or) Kusumbha	*	A light, odorless, flavorless and colorless white seeds of the safflower plant. It is rich in Omega-3 and fatty acids.
Saffron	kumkuma puvu	Kesar	*	Saffron traditionally used to colour and flavour curries
Seasoning (or) Tempering	Taalimpu (or) Popu	Tadka	*	Popu or tadka is toasting the (listed) ingredients in oil or ghee
Sesame seeds	Nuvvulu	Til	*	Sesame seeds have a nutty, sweet aroma with a milk-like, buttery taste.
Spice Mix (or) Whole spice	Masala dinusulu
Star Anise	Anasa puvu	Anasphal	*	Its is a spicy aroma and also has  distinctive liquorice flavour and a sweet.
Sunflower seeds			*.	Sunflower seeds are used to produce oil, and like other seeds and nuts, they may be added to numerous savoury and sweet dishes and sprinkled on salads. They are also eaten fresh or roasted and salted as a snack. The seeds have a mild, nutty flavour.
Tamarind     (or) Indian Tamarind	Chintapandu	Imli (or) amli (or) anbli	*	The ripened tamarind has sticky pulp, musky flavor and is sweet and sour due to the sugars and the acid content.
Turmeric	Pasupu	Haldi	*	A slightly bitter spice taken from the root of a plant in the ginger family. A good substitute for the yellow color  and saffron is turmeric.
Vinegar		Sirka	*	A sour liquid with a pungent odor, made by fermenting alcoholic liquids (such as cider, wine, and malt).
White Elachi			*	This is green cardamom, which has been sun-bleached. There is no difference in flavour
White Peppercorns			*	These peppercorns have a slightly hotter flavor and slightly musky
Whole Spice (or) Spice Mix	Masala dinsusulu
Yellow mustard's (or) White mustard's (or) Sinapis	Aavalu	Saron (or) Pili rai	*	Mustard’s comes from cabbage family.These are actually yellow in color and are the most mild in flavour