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Thursday, October 21, 2010

SPICES GLOSSARY

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AllspiceDileepu miriyaluKabab chenniAllspice comes from a single tree, but it tastes like a mixture of cinnamon, cloves, and nutmeg
AsafoetidaInguvaHing*A smelly spice. It has very strong and unique flavour.
Anise seedsChoti Saunf*This spice has a mildly sweet licorice flavor
Basil seeds (or)
Canna edulus
Subja ginjaluTukmaria (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 PeppercornsMiriyaluKala Mirch*Used as Spice. Grinding black peppercorns creates a black pepper with stronger flavor, aroma, and heat.
Brown CardamomElachi (moti)*
Black MustardsAvaluRai*Black mustard seeds are the most pungent in taste.
Black sesame seeds*Black sesame seed has more antioxidants and a richer flavor.
Brown MustardsAvaluRai*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 jeerakaraShaah 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
CinnamonDalchina chekkaDalchini*It is mainly used as a flavouring agent
Celery seedsAjmud (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)
ClovesLavangaluLaung (OR) Lavang*They have a sweet, spice and penetrating flavor.


Coriander seedsDhaniyaluDhania Beej*The seeds have a warm, mild and sweetish flavor.
Coriander powderDhaniyala podiDhaniya powder*
Cumin seedsJeerakaraJeera*These are small, pale brown, aromatic seeds that have a warm, earthy flavor
Cumin powderJeerakara podiJeera powder*A pungent, warm flavour.
Curcuma aromaticaKasthuri pasupuKasthuri Manjal*Kasthuri manjal is a herbal root resembling normal turmeric
Dried Fenugreek leavesendu menthi aakuKasoori methi*used as a flavouring. A good substitute for fresh fenugreek leaves or methi
Dried GingerSontiSaunth (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’sEndu mirapakayaluLal Mirch*It has spicy flavour. It has different flavour from powdered red chili powder.
Fenugreek seedsMenthuluMethi ke dane*It is a aromatic seed. These have a slightly bitter and somewhat sweet
Fennel seedsSompuSaunf (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 spicesMasala podiGaram masala*Garam masala is an aromatic mixture of ground spices
GingerAllamuAdrak  (or)
Sonth, Soonth
*It has a bitingly pungent and flavorful flesh .
Green CardamomYaalakaluChoti 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
MaceJapatriJavitri (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 podiAmchoor*It gives a slightly bitter,sour and tangy and refreshing taste. It is similar to tamarind.
Nigella seeds (or) Onion seedsUllithnamKalonji*have a nutty, peppery flavor. Also have little odour, but when ground or chewed they develop a vaguely oregano-like scent.
NutmegJajikai.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
KaramuLal 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 seedsGasagasaluKhus 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 seedsKardai (or) Kusumbha*A light, odorless, flavorless and colorless white seeds of the safflower plant. It is rich in Omega-3 and fatty acids.
Saffronkumkuma puvuKesar*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 seedsNuvvuluTil*Sesame seeds have a nutty, sweet aroma with a milk-like, buttery taste.
Spice Mix (or)
Whole spice
Masala dinusulu
Star AniseAnasa puvuAnasphal*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
ChintapanduImli (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.
TurmericPasupuHaldi*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.
VinegarSirka*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
AavaluSaron
(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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