The Aromatic World of Spices Spices are an integral part of Indian

Unveiling the Majestic World of Raachi Organic Spices: A Comprehensive Guide to 100 Spices Name in English & Hindi

Welcome to our curated collection of 100 Spices Name in English and Hindi, featuring the finest selection of Raachi organic spices from Kerala. From Ajwain to Zatar, each spice on this list is carefully sourced and handpicked to bring you the best flavors and aromas from the heart of India.

Discover the rich and diverse world of spices with us as we delve into the uses and benefits of each ingredient. Whether you're a seasoned chef or a novice cook, this list is sure to inspire you to experiment with new flavors and elevate your culinary creations to new heights.

Exploring the World of Raachi Organic Spices: From Ajwain to Zatar

Let's start our journey with Ajwain, also known as Carom Seeds, a popular spice used in Indian cuisine for its distinct flavor and digestive properties. Next, we have Amchur, or Dry Mango Powder, which adds a tangy and fruity twist to dishes like chutneys and marinades. Anardana, or Pomegranate Seeds, is another unique spice that brings a sweet and sour flavor to curries and salads.

Moving on to Asafoetida, or Hing, a pungent spice that is often used as a flavor enhancer in Indian cooking. Bay Leaf, or Tej Patta, is a versatile spice that adds a subtle aroma to soups, stews, and sauces. Black Cardamom, or Badi Elaichi, is a bold and smoky spice that is commonly used in meat dishes and biryanis.

Black Cumin, or Shahi Jeera, is a fragrant spice that is often used in rice dishes and breads. Black Mustard Seeds, or Rai, add a sharp and pungent flavor to pickles and curries. Black Pepper, or Kali Mirch, is a staple spice that is used in almost every cuisine for its bold and peppery taste.

Cardamom, or Elaichi, is a versatile spice that is used in both sweet and savory dishes. Carom Seeds, or Ajwain, are known for their digestive properties and are often used in Indian breads and snacks. Cassia Bark, or Dalchini, is a warm and aromatic spice that is commonly used in desserts and baked goods.

Celery Seeds, or Ajmoda, have a slightly bitter and earthy flavor that pairs well with meats and vegetables. Chana Dal, or Split Bengal Gram, is a nutritious pulse that is often used in Indian curries and snacks. Tulsi, or Holy Basil, is a sacred herb that is used in Ayurvedic medicine and culinary dishes for its aromatic and healing properties.

Chili Powder, or Lal Mirch Powder, is a fiery spice that adds heat and color to dishes like curries and marinades. Cinnamon, or Dalchini, is a sweet and warming spice that is used in both sweet and savory dishes. Cloves, or Laung, have a strong and pungent flavor that is often used in baking and pickling.

Coriander Seeds, or Dhania, have a citrusy and earthy flavor that is used in curries, soups, and spice blends. Cumin Seeds, or Jeera, have a warm and nutty flavor that is used in Indian, Middle Eastern, and Mexican cuisines. Curry Leaves, or Kadi Patta, have a citrusy and aromatic flavor that is used in South Indian and Sri Lankan dishes.

Dill Seeds, or Sowa, have a mild and slightly bitter flavor that is used in pickles, breads, and salads. Fenugreek Seeds, or Methi, have a nutty and slightly bitter flavor that is used in curries, spice blends, and teas. Fennel Seeds, or Saunf, have a sweet and licorice-like flavor that is used in both sweet and savory dishes.

Garam Masala is a fragrant and warming spice blend that is used in Indian curries and rice dishes. Ginger, or Adrak, has a spicy and pungent flavor that is used in both sweet and savory dishes. Green Cardamom, or Choti Elaichi, has a sweet and floral flavor that is used in desserts, teas, and spice blends.

Jaggery, or Gur, is a natural sweetener that is used in Indian desserts and beverages. Kalonji, or Nigella Seeds, have a nutty and slightly bitter flavor that is used in pickles, breads, and spice blends. Kasuri Methi, or Dried Fenugreek Leaves, have a slightly bitter and aromatic flavor that is used in curries, breads, and snacks.

Kashmiri Red Chili Powder is a mild and vibrant spice that is used in Kashmiri cuisine for its rich color and flavor. Kewra Water is a fragrant and floral essence that is used in Indian sweets and desserts. Mace, or Javitri, is a warm and aromatic spice that is used in spice blends, teas, and baked goods.

Mango Powder, or Amchur, is a tangy and fruity spice that is used in Indian chutneys, pickles, and marinades. Mustard Oil, or Sarson Ka Tel, is a pungent and flavorful oil that is used in Indian cooking for its distinct taste. Mustard Seeds, or Rai, have a sharp and pungent flavor that is used in pickles, curries, and spice blends.

Nutmeg, or Jaiphal, has a warm and nutty flavor that is used in both sweet and savory dishes. Onion Seeds, or Kalonji, have a slightly bitter and nutty flavor that is used in pickles, breads, and spice blends. Paprika, or Degi Mirch, is a mild and sweet spice that is used in Spanish, Hungarian, and Indian cuisines.

Peppercorns, or Kali Mirch, have a bold and peppery flavor that is used in almost every cuisine for its heat and aroma. Poppy Seeds, or Khus Khus, have a nutty and slightly sweet flavor that is used in Indian, Middle Eastern, and European cuisines. Red Chili Powder, or Lal Mirch Powder, is a fiery and vibrant spice that is used in Indian, Mexican, and Thai cuisines.

Saffron, or Kesar, is a luxurious and aromatic spice that is used in Indian, Persian, and Spanish cuisines for its rich color and flavor. Sesame Seeds, or Til, have a nutty and slightly sweet flavor that is used in Indian, Middle Eastern, and Asian cuisines. Star Anise, or Chakra Phool, has a sweet and licorice-like flavor that is used in Chinese, Vietnamese, and Indian cuisines.

Tamarind, or Imli, has a tangy and sour flavor that is used in Indian, Thai, and Mexican cuisines for its acidity and depth of flavor. White Pepper, or Safed Mirch, has a mild and slightly floral flavor that is used in European, Chinese, and Indian cuisines. Yellow Mustard Seeds, or Pili Rai, have a sharpThe Aromatic World of Spices

Spices are an integral part of Indiakerala best spices

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100 Spices Name in English & Hindi: Discover the Majestic World

June 28, 2023

We proudly present a curated collection of 100 Spices Name in English and Hindi. Delve into this comprehensive list to explore the diverse range of spices and uncover their various uses.

Ajwain (Carom Seeds)

Amchur (Dry Mango Powder)

Anardana (Pomegranate Seeds)

Asafoetida (Hing)

Bay Leaf (Tej Patta)

Black Cardamom (Badi Elaichi)

Black Cumin (Shahi Jeera)

Black Mustard Seeds (Rai)

Black Pepper (Kali Mirch)

Cardamom (Elaichi)

Carom Seeds (Ajwain)

Cassia Bark (Dalchini)

Celery Seeds (Ajmoda)

Chana Dal (Split Bengal Gram)

Tulsi (Holy Basil)

Chili Powder (Lal Mirch Powder)

Cinnamon (Dalchini)

Cloves (Laung)

Coriander Seeds (Dhania)

Cumin Seeds (Jeera)

Curry Leaves (Kadi Patta)

Dill Seeds (Sowa)

Fenugreek Seeds (Methi)

Fennel Seeds (Saunf)

Garam Masala

Ginger (Adrak)

Green Cardamom (Choti Elaichi)

Jaggery (Gur)

Kalonji (Nigella Seeds)

Kasuri Methi (Dried Fenugreek Leaves)

Kashmiri Red Chili Powder.

Kewra Water

Mace (Javitri)

Mango Powder (Amchur).

Mustard Oil (Sarson Ka Tel)

Mustard Seeds (Rai).

Nutmeg (Jaiphal).

Onion Seeds (Kalonji)

Paprika (Degi Mirch)

Peppercorns (Kali Mirch)

Poppy Seeds (Khus Khus)

Red Chili Powder (Lal Mirch Powder).

Saffron (Kesar)

Sesame Seeds (Til)

Star Anise (Chakra Phool)

Tamarind (Imli)

White Pepper (Safed Mirch)

Yellow Mustard Seeds (Pili Rai)

Amchur (Dry Mango Powder)

Ajwain Seeds (Carom Seeds)

Aloe Vera (Gheekwar)

Anise Seeds (Saunf)

Arrowroot (Ararot)

Asafoetida (Hing)

Basil Seeds (Sabja)

Bay Leaves (Tej Patta)

Black Cardamom (Badi Elaichi)

Black Cumin Seeds (Shahi Jeera).

Black Mustard Seeds (Rai)

Black Salt (Kala Namak)

Black Sesame Seeds (Kala Til)

Brown Mustard Seeds (Rai)

Caraway Seeds (Shahjeera)

Cardamom Powder (Elaichi Powder)

Cinnamon Powder (Dalchini Powder)

Clove Powder (Laung Powder)

Coriander Leaves (Dhania Patta)

Cumin Powder (Jeera Powder)

Curry Powder

Dried Fenugreek Leaves (Kasuri Methi)

Fennel Powder (Saunf Powder)

Fenugreek Powder (Methi Powder)

Garlic Powder (Lehsun Powder)

Ginger Powder (Saunth Powder)

Garam Masala Powder

Green Chili Powder (Hari Mirch Powder)

Green Mango Powder (Kairi Powder)

Jaggery Powder (Gur Powder)

Kashmiri Red Chili Powder

Lemon Grass (Gavati Chaha)

Long Pepper (Pippali)

Mango Essence (Aam Essence)

Mint Leaves (Pudina Patta)

Mustard Powder (Rai Powder)

Nigella Seed Powder (Kalonji Powder)

Onion Powder (Pyaz Powder)

Paprika Powder (Degi Mirch Powder)

Peppermint Leaves (Pudina Leaves)

Red Chili Flakes (Lal Mirch Flakes)

Rose Water (Gulab Jal)

Saffron Strands (Kesar)

Star Anise Powder (Chakra Phool Powder)

Tamarind Paste (Imli Paste)

Tomato Powder (Tamatar Powder)

Turmeric Powder (Haldi Powder)

Vanilla Essence

White Pepper Powder (Safed Mirch Powder)

Yellow Mustard Powder (Pili Rai Powder)

Yogurt Powder (Dahi Powder)

Zatar (Za’atar)

100 Spices Name in Englishn