|Asafoetida||Hing||Perungayam||Dried gum resin from the root of various Iranian and East Indian|
plants. Has a strong fetid odor – definitely an acquired taste.
|Bay leaf||Teipatta||Elai||They are used in curries and also to neutralize strong odors in cooking.|
|Besan||Besan||Kadala maavu||Flour of dried chickpeas.|
|Cardamom||Elachi||Elakka||Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods|
measure approximately 1/4 tsp.
|Coriander||Dhania||Malli||Aromatic herb of the parsley family. Sold as cilantro or Chinese|
parsley. Also sold as seed or dry powder.
|Cinnamon||DaalChini||Pattai||Typically used whole in Indian cooking, it can be bought as sticks in most stores.|
|Clove||Laung||Krambhu||Like cinnamon, this spice is also typically used whole in Indian cooking.|
|Cumin||Jeera||Jeerakam||Very aromatic and reminiscent. Sold whole or ground.|
|Fennel Seed||Saunf||Sombu||Has an agreeable odor and licorice flavor. Available whole or|
|Fenugreek||Methi||Venthayam||Has a pleasant bitter flavor and sweetish odor.|
|Garlic||Lessan||Poondu||A standard ingredient in most curries, it is usually used in paste form and with ginger.|
|Ginger||Adrak||Inji||It is a vital ingredient in most Indian dishes. Ginger is usually used in paste form in curries and as juliennes to garnish.|
|Gingelley/ Sesame||Til||Ellu||It has a strong nutty flavor and is used more as a seasoning than cooking oil.|
|Green Gram (Whole)||Moong||Pasi payar||Part of Dals|
|Green Gram (Split)||Moong dal||Payatham parupu||Part of Dals|
|Lentil||Masur dal||Masore paruppu||Part of Dals|
|Mace||Javithtri||Jathipatri||The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note.|
|Nutmeg||Jaiphal||Jathikai||The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. usually associated with sweet, spicy dishes|
|Oregano||Ajwain||Omum||This is used largely for its digestive properties and can be bought in seed form.|
|Pepper||Kali Mirchi||Melagu||Most often used whole. If required in its powdered form, pepper tastes best when freshly ground.|
|Tamarind||Imli||Puli||This fruit is used to add sourness to a dish, it can be used in place of or replaced by lime juice.|
|Turmeric||Haldi||Manjal||Mainly used for yellow colour in Indian food. It is most commonly available as a fine powder. Turmeric has amazing antiseptic qualities.|
|Semolina||Sooji||Rava||It is coarse durum wheat which is used for breakfast items.|
More to come in this page....