Condiments and Spices-Fresh ingredients, read the way a dietician reads them.
IFCT / ICMR–NIN macros per 100 g for Condiments and Spices-Fresh — browse the catalog dieticians use when planning Indian meals.
Coriander Leaves dhaniya
Coriander leaves, or dhaniya, are the fresh green herb of the coriander plant - bright, citrusy, and essential to Indian cooking. Used raw i...
Curry Leaves Kadi Patta, Mitho Limdo, Karuvepillai
Curry leaves, known as kadi patta in Hindi and karuvepillai in South India, are small, aromatic green leaves from the curry plant. A staple...
Garlic lahasun
Garlic (lahasun) is a pungent bulb from the allium family, essential to Indian cooking across regions. Used fresh, dried, or as paste, it fo...
Garlic - Kashmir lahasun, lahsun, garlic, Kashmiri garlic, white garlic
Kashmiri garlic (lahasun) is prized for its mild, sweet flavour and large, plump cloves with papery white skin. Unlike sharper varieties, th...
Garlic, small clove Lasun, Lasoon, Lasan, Lehsan, Rashun, Nohoru, Bellulli, Ruhan, Vellulli, Chanam, Lashoonam, Poondu
Garlic (लहसुन, lasun) is a pungent, creamy-white bulb clove with papery skin and a sharp, warming bite that mellows into sweetness when cook...
Ginger Adarak
Ginger (adarak) is a pungent, warming rhizome widely used fresh in Indian kitchens for flavour, aroma, and digestive support. A staple in cu...
Green Chilli (fresh) haree mirch
Green chilli, or haree mirch, is a staple fresh condiment in Indian kitchens, prized for adding sharp heat and vibrant colour to everyday me...
Green chillies Hara mirchi, Kesa jalakia, Chili pepper, Hasi menasinakayi, Marach wangun, Mulaku, Morok, Hariyo khursani, Kancha Lanka, Pachhai milagai, Pacchi mirapakaya
Green chillies (हरी मिर्च, hara mirchi) are fresh, slender pods with thin skin and a bright grassy-green colour, ranging from mild to fierce...
Mango ginger Amchur ginger, mango-flavoured ginger, आम अदरक (aam adrak), mango turmeric
Mango ginger (आम अदरक, aam adrak) is a small, knobby rhizome with thin golden-brown skin and pale yellow flesh, prized for its distinctive s...
Mint Leaves Pudeena, spearmint, green mint, pudina
Mint leaves (pudeena) are bright green, aromatic herbs with a cool, refreshing flavour that lifts both savoury and sweet dishes across India...
Onion Big pyaaj
Onion (pyaaj) is a pungent, layered bulb vegetable used as a foundational flavour base across Indian cooking. Rich in quercetin and vitamin...
Onion Small pyaaj, chhoti pyaaz, small onion, pearl onion, baby onion
Small onions (pyaaj) are compact, mild-flavoured bulbs prized in Indian kitchens for whole roasting, pickling, and tempering. Their thin pap...
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