Poppy Seeds

The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. The seeds are used, whole or ground, as an ingredient in many foods, and they are pressed to yield poppyseed oil.

Whole poppy seeds are widely used as a spice and decoration in and on top of many baked goods.they are used in and on many food items such as rusk, bagles, muffins and cakes, for example, sponge cake. Across Europe, buns and soft white bread pastries are often sprinkled on top with black and white poppy seeds.

In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe. Commonly used in the preparation of korma, ground poppy seed, along with coconut and other spices, are combined as the masala to be added at the end of the cooking step. It is quite hard to grind them when raw, so they are normally dry fried, and then mixed with a little water to get the right paste consistency.

English: Poppy seeds/Cassia
Tamil: Kasakasa ( கசகச)
Telugu: Gasagasa (గసగస)/Gasagasla/Gasulu
Hindi: Khas Khas (खस खस)

Kannada: Gasagase (ಗಸಗಸೆ)
Malayalam: Kashakasha

Nutmeg

Nutmeg is always used in ground or grated form, and is best grated fresh .Nutmeg is used for flavouring many dishes in all countries. It is used in many dessert dishes, but it also works well in savory recipes.

English: Nutmeg
Tamil: Jathikai (சாதிக்காய்)
Telugu: jaaji kaaya (జాజి కాయ)
Hindi: Jaiphal
Kannada: Jayikai
Malayalam: Jathikka

Mustard Seeds

These are small, round seeds from the mustard plant. The colour varies from black, brown to yellow. Mustard often has a sharp, pungent flavor. Savoury dishes are tempered with mustard seeds. Bottled mustard paste is used for salad dressing and accompaniments.

English: Mustard Seeds
Tamil: Kadugu (கடுகு)
Telugu: Aavakaya (ఆవకాయ)
Hindi: Rai/Banarasi Rai/Kalee Sarson
Kannada: Sasive (ಸಾಸಿವೆ)
Malayalam: Kaduku

Mint Powder

This is the sun-dried powdered form of the fragrant aromatic plant of mint. It is used for adding a refreshing flavour to drinks, indian breads and curries.

Mango Powder

This is the sun-dried powdered form of raw mango's. It is generally added to the cooked vegetables towards the end to give tangy flavour to the dish. Its is used as a souring agent in soups, dals, vegetable dishes and chutneys.

Mace

Mace is a spice made from the waxy red covering which covers nutmeg seeds. The flavor is similar to that of nutmeg. Mace is often preferred in light dishes for the bright orange, saffron-like hue it imparts.

English: Mace
Tamil: Jathipoo
Telugu: jaapathri (జాపత్రి)
Hindi: Jaiphal/ Kathal/Javithri
Kannada: Jati phala
Malayalam: Jathipoo

Jaggery

This is boiled and solidified raw sugarcane juice, used extensively in Indian Cooking. It has unique flavour and used in sweets and savoury dishes. It is considered healthiet than sugar as it retains more mineral salts.

English: Jaggery
Tamil: vellam (வெல்லம்)/ Mandai vellam
Telugu: Bellam (బెల్లం)
Hindi:
Kannada: Bella (ಬೆಲ್ಲ)
Malayalam: Chakkara

Ginger

Fresh ginger is one of the main spices used for making pulse and lentil curries and other veg and non veg preparations. Fresh, as well as dried, ginger is used to spice tea and coffee. Ginger is also consumed in candied and pickled form.

English: Ginger
Tamil: Inji (இஞ்சி)
Telugu: Allam(అల్లం) /Sonthi
Hindi: Adrak
Kannada: Hashi Shunti/Ardraka
Malayalam: Inji

Garlic

Garlic is widely used around the world for its pungent flavor as a seasoning or condiment. It is a fundamental component in many or most dishes of various regions.The flavour varies in intensity and aroma with the different cooking methods. It is often paired with onion, tomato, or ginger.

English: Garlic
Tamil: Vellaippundu
Telugu: Lassun/Leshun
Hindi: Lasun/Lessan/Lahsun
Kannada: Bellulli
Malayalam: Vellulli

Fenugreek Seeds

Fenugreek is used both as an herb (the leaves) and as a spice (the seed). The cuboid yellow to amber coloured fenugreek seeds are frequently used in the preparation of pickles, curry powders, and pastes. The seeds are used as seasoning for many dishes or in powdered form.The young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavour other dishes. The dried leaves - also called kasuri methi.

English: Fenugreek seeds
Tamil: Vendayam/Venthiyam (வெந்தியம்)
Telugu: Mentulu/Menthulu
Hindi: Methe (मेथी)
Kannada: Menthya
Malayalam: Ventayan/Uluva

Fennel seeds

These are small elongated, aromatic flavoured, and light green in colour with culinary and medicinal uses. Dried fennel seed is an aromatic, anise-flavoured spice, brown or green in colour when fresh, slowly turning a dull grey as the seed ages. For cooking, green seeds are optimal. Whole seeds are often chewed in india as a mouth freshener.

English: Fennel Seeds
Tamil: Shombu/Perungeeragam(பெருஞ்சீரகம்)
Telugu: sompu or madhrikam
Hindi: saunf or mauti saunf
Kannada: badesoppu
Malayalam: Perum Jeeakam

Cumin Seeds

Its seeds, in ground form, are used in the cuisines of many different cultures. Cumin is the second most popular spice in the world after black pepper.Cumin seeds are used as a spice for their distinctive aroma. Cumin can be used ground or as whole seeds. Cumin was also used heavily in ancient Roman cuisine. It helps to add an earthy and warming feeling to cooking, making it a staple in certain stews and soups, as well as curries and chilli.

English: Cumin Seeds
Tamil: Ziragum/Jeeragam
Telugu: Jidakara/jikaka
Hindi: Jira/Jeera/Zira/Safaid Jeera/Zeera
Kannada: Jeeriege
Malayalam: Jeerakam

Coriander Seeds/ Coriander

These are dried fruits of the coriander/ cilantro plant, greenish brown in colour with a slight savoury flavour. Powdered coriander is widely used in indian curries. The seeds have a lemony citrus flavour when crushed.It is described as warm, nutty, spicy, and orange-flavored.

 It is commonly found both as whole dried seeds and in ground form. Seeds can be roasted or heated on a dry pan briefly before grinding to enhance and alter the aroma. Ground coriander seed loses flavor quickly in storage and is best ground fresh. It is the main ingredient of the two south Indian dishes: sambhar and rasam.

English: Coriander Seeds
Tamil: Kothamalli vidai
Telugu: Dhaniyalu
Hindi: Dhania/Dhaniya (धनिया)
Kannada: Kothambri/kothamiri bija
Malayalam: Kothambalari

Cloves

Cloves are the aromatic dried flower buds of a tree in the family Myrtaceae. Cloves are native to Indonesia and used as a spice in cuisines all over the world.

Cloves can be used in cooking either whole or in a ground form, but as they are extremely strong, they are used sparingly. In south Indian cuisine, it is used extensively in biryani along with "cloves dish" (similar to pilaf, but with the addition of other spices), and it is normally added whole to enhance the presentation and flavor of the rice.

English: Cloves
Tamil: Kirambu (கிராம்பு)/ Lavangam ([இலவங்கம்)
Telugu: Lavangam (లవ౦గ౦)/ Lavangalu (లవ౦గాలు)
Hindi: Lavang
Kannada: Lavanga (ಲವಂಗ).

Malayalam: Grampoo

Cinnamon

Cinnamon is a spice obtained from the inner bark of several trees from the genus It can be used in both sweet and savoury foods. Cinnamon bark is widely used as a spice. It is principally employed in cookery as a condiment and flavoring material. It is also used in the preparation of some kinds of desserts, such as apple pie, donuts, and cinnamon buns. It is often used in savory dishes of chicken and lamb.

English: Cinnamon
Tamil: Pattai (பட்டை)
Telugu: Dalchini chekka (దాల్చిన చెక్క)
Hindi: Dalchini
Kannada: Chakke
Malayalam: Karuva

Chilli Powder

It is a hot spice prepared from ground red chillies and the spiciness varies with the type of chilli used. small quantity of chilli powder is added while cooking curries.It can also be sprinkled over chaat and raita. Kashmiri red chilly are often used as they add colour and are less spicy.

Carom Seeds

Carom Seeds commonly known as ajwain, ajowan caraway or mistakenly as bishop's weed, is a plant of India and the Near East whose seeds are used as a spice.Carom seeds are greyish brown in colour; they are aromatic and sligthly pungent in taste.

Raw ajwain smells almost exactly like thyme because it also contains thymol, but is more aromatic and less subtle in taste, as well as slightly bitter and pungent. It tastes like thyme or caraway, only stronger. Even a small amount of raw ajwain will completely dominate the flavor of a dish. In Indian cuisine, ajwain is almost never used raw, but either dry-roasted or fried in ghee or oil.

English: Carom Seeds
Tamil: Omam (ஓமம்)
Telugu: vaamu/ oma
Hindi: ajwain (अजवायन)
Malayalam: ayamodakam
Kannadam: ajwana

Cardamom Black

Black cardamom also known as brown cardamom. Its seed pods have a strong camphor-like flavor, with a smoky character derived from the method of drying. The pods are used as a spice, in a manner similar to the green Indian cardamom pods, but those have a drastically different flavor. Unlike green cardamom, this spice is rarely used in sweet dishes. Black cardamom pods can be used in soups, chowders, casseroles, and marinades for smoky flavor, much in the way bacon is used.

English: Black Cardamom
Tamil: Periya Yalam
Telugu: Peddayelaki
Hindi: Bara Elaichi
Kannada:Malayalam: Perelam

Cardamom Green

They are recognised by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Both forms of cardamom are used as flavorings in both food and drink, as cooking spices and as a medicine. Cardamom has a strong, unique taste, with an intensely aromatic, resinous fragrance. Cardamom is a major ingredient in Indian sweet dishes and drinks.

English: Cardamom
Tamil: Yalakkai/Elakkai (ஏலக்காய்)
Telugu: Yealak-Kayulu/Elakkayi
Hindi: Chhoti Elaichi
Kannada: Yelakki
Malayalam: Elathari

Black Salt

It is an unrefined mineral salt, greyish in colour.It is used extensively in Indian cooking as it enhances the flavour in chaats and savouries.It is sometimes used to flavour summer cool drinks like the famous cumin-scented Jal Jeera.