Kitchen glossary

"Know Your Spices..."

All Spice	Kawaab-Chini (Kebab Cheeni)
All purpose flour	maida
Alum	Phitakri
Anise seeds	Saunf
Apricot	Khubani
Asafoetida	Hing
Aubergine	Baingan
Barley	Jao
Basil	Tulsi
Bay leaf	Tej Patta
Beetroot	Chacundar
Bengal gram flour	Besan
Bengal Gram or Black Chickpea	kala Chana
Betel leaf	Pan or Paan
Betel nut	Supari/Chali/Chalia
Bitter gourd	Karela
Black Cumin Seeds/ caraway seeds	Shahi Jeera
Black gram, whole	Urad dal
Black Rock salt	Kala namak or Sanchal
Bottle gourd	Lauki,doodhi
Broccoli	Hari Phoolgobhi
Butter	Makhan
Butter Milk	Chaanch
Cabbage	Patta gobi
Cardamom	elaichi
Castor oil	Erandi
Cilantro/coriander	kotmir
Cinnamon	Dalchini
Clarified butter	Ghee
Clove	Laung
Cluster Beans	Gowaar Phali
Colocasia	Arbi/arvi
Coriander/Cilantro	Dhania
Cottage cheese	Paneer
Cotton seed	Kapas
Cream	Malai
Cumin seed	Jeera
Curd	Dahi
Curry leaves	Kadipatha
Dried Mango powder	Amchoor
Dry fenugreek leaves	Kasoori methi
Eucalyptus	Nilgiri oil
Fennel seeds	saunf
Fenugreek seeds	Methi
Garlic	laisun
Ginger	adrak
Green Gram	moong dal
Indian gooseberry	Amla
Jaggery	Gud
Jowar	Sorghum
Kewra essence	rose water
Kidney beans	Rajma
Mace	javitri
Mint	Pudina
Msg	ajinomoto
Mustard seeds	Rai
Mustard Oil	Sarson Ka Tel
Nigella/Onion seeds	Kalonji
Nutmeg	Jaiphal
Olives	Zetoon / Zaitoon
Onion seed	kalonji
Oregano, Thyme/ Carom seeds	Ajwain
Pearl Millet	Bajra
Peas	Matar
Peppercorn	kalimirch
Pickle	Achaar
Pomegranate seeds	Anardhana
Poppy Seeds	Khuskhus
Puffed Rice	Mumurae
Red Kidney beans	rajma
Red lentils	masoor dal
Red sorrel	Chukka bhaji
Saffron	Kesar
Semolina	Sooji, Rava
Sesame	Til
Split chick peas	chana dal
Star anise	Chakra Phool
Sweet potato	Shakarkand
Tamarind	imli
Thymol	Ajwain ke phool
Turmeric	haldi
Vermicelli	Seviyan
Vinegar	Sirka
Water Chestnuts	Shingara/singada
Yeast	Khameer
Yellow lentil	toor dal