Herbs n Spices

Catalog of Herbs n Spices

ENGLISH

MARATHI

HINDI

GUJARATHI

Mangosteen

Kokam/Amsul

Caraway Seeds

Shahajeera

Shahi Jeera

Clove

Lavang

Laung

Laving

Cinnamon

Dalchini

Dalchini

Tuj

Cardamom

Sadhi Velchi

Choti Elaichi

Lila Alchi

Star Anise

Chakra Phool

Black Pepper Corn

Kali Miri

Kali Mirch

Nutmeg

Jaiphal

Coriander Seeds

Dhane

Dhana

Black Cardamom

Masala Velchi

Moti Elaichi

Black Stone Flower

Dagad Phool

Cumin Seeds

Sadha Jeera

Jeeru

Bay Leaf

Tamalpatra

Tej Patta

Tamal Patta

Mace

Jaipatri

Javintri

Jaypatta

Poppy Seeds

Khus Khus

Khas Khas

KhasKhas

Aniseeds

Badishep

Saunf

Dry Chilly

Sukhi Mirch

Sukhi irch

Sukha Marcha

Split Black Lentils

Urad Dal

Whole Bengal Gram

Harbara Dal

Fenugreek Seeds

Methi

Asafoetida

Hing

Hing

Hing

Musturd Seeds

Moharee

Sarson

Rai

Clarified Butter

Ghee

Ghee

Sesame Seeds

Til

Til

Tal

Black Onion Seeds

Kalaunji

Curry Leaves

Karipatta

Kari Patta

Mitho limdo

Salt

Mith

Namak

Garlic

Lasun

Lahsun

Turmeric Powder

Halad

Haldi

Haldar

Ginger

Ala

Aadrak

Dry Ginger

Soonth

Saunt

Sunth

Onion

Kanda

Pyaaz

Potato

Batata

Sweet Potato

Ratala

Refined Flour

Maida

Maida

Mando

Rice Flour

Tandalachi Pithi

Chawal Ka Aata

Wheat Flour

Kanik

Gehun Ka Aata

Split Chick Pea Lentils

Chana Dal

Raw Mango Powder

Amchoor Powder

Amchur

Karino Powder

Carom Seeds

Ova

Ajwain

Ajmo

Walnut

Akrod

Akhrot

Akhrot

Pomegranate Seeds

Dalimbache Dane

Anardana

Dadamna Bee

Gram Flour

Besan

Almonds

Badaam

Badaam

Plain Yoghurt

Dahi

Dahi

Rose Water

Gulab Pani

Gulab Jal

Jaggery

Gul

Gur

Gol

Tamarind

Chincha

Imli

Amli

Cashew Nuts

Kaju

Kaju

Kaju

Black Salt

Saindhaw Mith

Kala Namak

Sanchar

Saffron

Kesar

Kesar

Kesar

Dates

Khazur

Khajur

Red Lentils

Masur Dal

Masur Dal

Methi Leaves

Fenugreek Leaves

Methi Ke Patte

Green Peas

Hirve Mattar

Hare Mutter

Lemon/Lime

Limbu

Nimbu

Coconut

Naral

Nariyal

Spinach

Palak

Palak

Pistachio Nuts

Pista

Pista

Flattened Rice Flakes

Pohe

Poha

Mint Leaves

Pudina chi pane

Pudina

Semolina

Rawa

Sooji

Red Kidney Beans

Rajma

Rice

Tandul

Chawal

Basil Leaves

Tulsi Patra

Tulasi Ke Patte

Tulasina Pan

Bottle Gourd

Dudhi

Ghia

Dudhi

Brinjal/Egg Plant

Wangi

Baingan

Ringa

Cabbage

Kobi

Bandh Gobi

Kobi

Capsicum/Bell Pepper

Bhopli Mirchi

Simla Mirch

Simla Marchan

Cornflour

Makyache Pith

Makai Ka Aata

Makai No Lot

Margosa

Kadu Nimba

Neem

Fig

Anjeer

Anjeer

Anjeer

4 Replies to “Herbs n Spices”

  1. Thanks Gauree, for such a informative list.
    I'm planning to make “Gavachee Kheer” from Wheat I got from India. But I could not find white khaskhas here (little town in Central MidWest US) instead I got Black Poppy seeds. Taste same. I'm planning to use it instead. Do I need to roast/ soak them prior to use?

  2. Hi sorry am replying so late that you must have tried it already. Was on a break and have a baby now. Actually yes you can roast those black poppy seeds and crush them too before. That will give you a nice aroma.Do not soak.

  3. Hi! I need to know what is a good replacement for amsul? I want to make amti but can’t find amsul here. 

  4. Hey hi Janhavi in place of amsul you can also use tamarind (imlee).
    Most people do use this for some special recipies, but be careful while
    using tamarind as it has a very strong taste. And you have to use its
    pulp and throw away the rest. Soak it in a warm water for an hour and
    then nicely squeeze it and you will get the tamarind pulp.

    Thanks and keep visiting…;-)

    Sorry for replying so late.

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