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 |
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ReplyDeleteWelcome Sree
ReplyDeleteExcellent challa bagundi...
ReplyDeleteNice Job Padmini
ReplyDeleteThanks Mounika
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