Every Indian ingredient, read the way a dietician reads it.
Verified macros and micronutrients per 100 g — browse the IFCT-linked catalog dieticians use when planning Indian meals.
Agathi Leaves Agasthya, Gaach Munga
Agathi leaves, also known as Agasthya or Gaach Munga, are tender green leafy vegetables commonly used across South Indian kitchens. With a m...
Ajwain ajavain, Omum, Celery, Carom Seeds
Ajwain (ajavain), also called carom seeds, are tiny, oval-shaped spice seeds with a warm, slightly bitter flavour reminiscent of thyme. A st...
Almond baadaam, badam, almond nut
Almond (baadaam) is a creamy, nutrient-dense nut with a smooth ivory kernel inside a hard brown shell. Whole, sliced, or ground into flour o...
Amaranth Rajgira, Ramdana
Amaranth, known as rajgira or ramdana in Hindi, is a tiny grain packed with protein and minerals that we've used in Indian kitchens for cent...
Amaranth Leaves - Green amaranth-leaves-green
Amaranth leaves (also called चौलाई / chaulai in Hindi) are tender, mild-flavoured green leafy vegetables commonly used across Indian kitchen...
Amaranth Leaves - Red chaula, rajgira
Red amaranth leaves (chaula or rajgira) are tender, nutrient-dense greens commonly used across Indian home kitchens. A staple in South India...
Amaranth leaves, red and green mix Moricha, Notya Shaakh, Tandaljo, Chaulai, Danthu, Mawal, Cheera, Chengkruk, Math, Latte to saag, Neutia sag, Chaulai sag, Maarissa, Thandu keerai, Thotakoora
Amaranth leaves - a nutrient-dense green leafy vegetable with tender red and green varieties, commonly used across Indian kitchens in currie...
Amaranth seed, pale brown Moricha guti, Rajagaro, Ramdana, Danthu beeja, Mawal, Cheera vithu, Chengkruk Maru, Cavali biya, Kosala sag maji kale, Chaulali beej, Keerai vidai, Thotakoora ginjalu.
Amaranth seed is a tiny, pale brown grain packed with protein and minerals, traditionally grown across India and used in porridges, laddoos,...
Amaranth Spinosus - Green Ramdana
Amaranth Spinosus, commonly called Ramdana or Chaulai in Hindi, is a tender green leafy vegetable widely used across Indian home kitchens. R...
Amaranth spinosus, leaves, green mix Moricha sak, Kanta-notya, Kanta vado tandaljo, Kantewali-notya, Mulla danthu, Mawal, Mullancheru- cheera, Chengkruk, Kantemanth, Kanta notay shak, Kantewali chaulai, Mulaikeerai, Mulla thotakura.
Amaranth spinosus, commonly called चौलाई (chaulai) or नटे शाक (nate shaak) in Hindi, is a tender green leafy vegetable widely grown across I...
Apple Seb
Apple (seb) is a crisp, sweet to tart fruit rich in fibre and vitamin C, commonly eaten fresh or used in Indian desserts, chutneys, and beve...
Apple, small Apel, Sev, Safarjan, Sebu, Tsoonth, Soh apple saw, Apple pazham, Sem, Safar chand, Shau, Seb, Seva, Sepu/Sema regu
A small, crisp fruit rich in fibre and natural sugars, apples are a staple across Indian kitchens and markets. Eaten fresh, stewed, or added...
Apple, small, Kashmir Apel, Sev, Safarjan, Seb, Tsoonth, Soh apple saw, Apple pazham, Sem, Safar chand, Shau, Seva, Sepu/Sema regu
A crisp, sweet fruit grown in Kashmir's cool mountain valleys, apples are a staple across Indian homes and markets. Rich in fibre and vitami...
Apricot खुबानी
Apricot (खुबानी, khubani) is a golden-orange stone fruit rich in beta-carotene, fibre, and natural sugars. Commonly eaten fresh or dried in...
Apricot, dried Malhoi, Suska khubani, Jardaloo (Suka velu), Khoomani, Jaldaru Hannu, Tser, Sheema bedhaam pazham, Malhei, Jardaalu, Khattu, Kharamani, Seema Badam/ Jallaru Pandu, Sakkarai badhami
Dried apricots are sun-dried stone fruits with a sweet, tangy flavour and chewy texture, commonly used in Indian sweets, chutneys, and festi...
Arbi aalukee, Colocasia
Arbi (aalukee), the starchy corm of Colocasia, is a humble root vegetable staple across Indian kitchens. Mild, slightly nutty, and versatile...
Arbi Leaves Arbi Patta
Arbi leaves (also called arbi patta) are the tender, heart-shaped leaves of the taro plant, a staple green leafy vegetable across Indian kit...
Arecanut, dried, brown Sufari, Supari, Areca nut, Betel nut, Sopari, Adike, Kwai tyrkhong, Adakka, Kwa Maru, Gua, Puuga, Kottai paakku, Vakka
Arecanut, also called betel nut or supari, is the dried seed of the areca palm. Commonly chewed after meals across India, it's also ground i...
Arecanut, dried, red color Sufari, Supari, Areca nut, Betel nut, Sopari, Adike, Supaari, Kwai supari, Adakka, Kwa Maru, Gua, Puuga, Paakku, Vakka
Arecanut (also called betel nut or supari) is the dried seed of the areca palm, commonly used across India as a mouth freshener and digestiv...
Arecanut, fresh Kesa tamul, Supari, Areca nut, Betel nut, Sopari, Adike, Supaari, Kwai im, Adakka, Kwa Maru, Gua, Puuga, Paakku, Vakka
Arecanut (betel nut), the seed of the areca palm, is a traditional ingredient across India, chewed fresh or dried, and used in regional swee...
Arugula Leaves Salad Patta, Rocket Leaves
Arugula leaves hold a special place in Indian cuisine for their unique, peppery flavor. They are often used in salads, sandwiches, and wraps...
Asafoetida Heeng, Hing, Inguva, Kayam,
Asafoetida (heeng or hing) is a pungent, resinous spice extracted from the roots of a Central Asian plant, prized in Indian kitchens for its...
Ash Gourd Safed Petha
Ash gourd, also known as safed petha or winter melon, is a large pale-green or white squash commonly used across Indian kitchens in curries,...
Avocado एवोकाडो, evokaado, makkhan fal, alligator pears
Avocado (एवोकाडो, makkhan fal) is a creamy, nutrient-dense fruit native to Mexico, increasingly popular in Indian kitchens for salads, sprea...
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