Condiments and Spices-Dry ingredients, read the way a dietician reads them.
IFCT / ICMR–NIN macros per 100 g for Condiments and Spices-Dry — browse the catalog dieticians use when planning Indian meals.
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...
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...
Black Cardamom Hill cardamom, Bengal cardamom, greater cardamom, बड़ी इलायची (badi ilayachi), काली इलायची (kali ilayachi)
Black cardamom (बड़ी इलायची, badi ilayachi) is a large, smoky-scented dried pod with a bold, camphor-tinged warmth that sets it apart from i...
Black Pepper Piper Nigrum, Kaalee Mirch, King of Spices
Black pepper (kaalee mirch) is the dried berry of the pepper vine, native to Kerala's Western Ghats and a cornerstone of Indian cooking for...
Clove laung, Lavinga, Lavang, Lavankapattai
Clove (laung) is the dried flower bud of the clove tree, a warm, intensely aromatic spice essential to Indian cooking. Used whole or ground,...
Coriander Seed dhaniya
Coriander seed (dhaniya) is the dried fruit of the coriander plant, a warm, citrusy spice essential to Indian cooking. Used whole or ground,...
Cumin seeds Jeera
Cumin seeds, or jeera as we call them in Indian kitchens, are small, boat-shaped seeds with a warm, earthy flavour and a slightly bitter, nu...
Dried Red Chilli Dry Chilli, Teja chilli, Guntur chillies, sukhee laal mirch, Red Dry Chilli, Red Chilli (Dry)
Dried red chillies - also called sukhee laal mirch, teja chilli, or Guntur chillies - are the backbone of Indian cooking's heat and depth. T...
Fenugreek Seed Methee, methi ke beej, methee ke dane, fenugreek, Greek hay seed
Fenugreek seed (methee) is a small, hard, golden-brown seed with a distinctive maple-like aroma and slightly bitter, warm taste. Whole seeds...
Green Cardamom Ilaayachee, Elaichi, Choti Ilaichi, Cardamom pods
Green cardamom (इलायची, ilaichi) is the dried, aromatic seed pod of Elettaria cardamomum, prized across Indian kitchens for its warm, slight...
Mace Blade Javitri, Mace, Muskatnussblüte (German), Noix de muscade (French)
Mace blade (javitri) is the lacy, crimson-orange aril that wraps the nutmeg seed inside its fruit. Dried and ground into a warm, slightly sw...
Nutmeg jaayaphal, jaipal, muskatnussian, mace (outer covering)
Nutmeg (jaayaphal) is the hard, oval seed of the nutmeg tree, prized for its warm, slightly sweet and earthy flavour. Ground or whole, it ap...
Pippali Long pepper, Indian long pepper, Pepper, पिप्पली (pippali), पिप्पल (pippal)
Pippali, or long pepper (पिप्पली), is a slender, ridged dried fruit from the pepper vine, distinctly longer and more complex in flavour than...
Poppy Seed Khasakhas, khus-khus, gasagasa (South Indian), posto (Bengali)
Poppy seeds (khasakhas) are tiny, slate-grey or cream-coloured seeds from the opium poppy plant, prized in Indian kitchens for their mild, n...
Turmeric Powder haldee paudar, pisee huee haldee, Ground Turmeric
Turmeric powder, or haldee paudar, is the ground golden-yellow spice we reach for in almost every Indian kitchen. Made from dried turmeric r...
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