Terminology

Here is a list of terminology for some of the spice names that I use in my recipes in alphabetical order. This list will grow. Please let me know if you want me to include any other spice names.

Indian ~ English

Achaar ~ Pickle
Ajwain ~ Carom seed
Aloo ~ Potato
Amchur ~ Dry mango powder
Atta ~ Whole wheat flour
Besan ~ Channa dal flour, Gram flour
Bhajra ~ Pearl Millet
Channa dal ~ Bengal gram, split pea
Chole ~ Chickpeas, Garbanzo beans
Dahi ~ Curd, Yogurt
Dhania (Herb) ~ Coriander, Cilantro
Dhania powder ~ Coriander seeds powder
Elaichi ~ Cardamom
Ghee ~ Clarified Butter
Haldi ~ Turmeric powder
Hing ~ Asafoetida
Jeera ~ Cumin
Kadai ~ An Indian wok. Check out more here
Kari leaves ~ Herb from Kari or Curry Tree. This has nothing to do with curry powder.
Kasoori Methi ~ Dried methi (fenugreek) leaves
Kesar ~ Saffron
Kishmish ~ Raisins
Makki or Makka ~ Corn
Methi ~ Fenugreek
Mirchi ~ Dry red chili
Mithai ~ Sweets
Mooli ~ White Radish, Daikon
Palak ~ Spinach
Pudina ~ Mint leaves
Rava or Rawa ~ Semolina
Rye or Rai ~ Mustard seeds
Sabudana ~ Tapioca
Shakkar ~ Sugar
Shimla Mirch ~ Bell Pepper, Capsicum
Sooji ~ Semolina
Toor dal ~ Yellow lentil, split pigeon peas
Urad dal ~ Black gram
Tava ~ A flat or slightly concave disc-shaped griddle made from cast iron, steel or aluminiumava or