RBC RADIO - Indian Spices, Herbs & Ingredients

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The role of spices goes beyond the satisfaction of the palate. Ancient ayurvedic recipes prescribe the herbs and spices for curative and therapeutic functions. An Indian cook has learnt to adapt these to create imaginative and exotic dishes. Blending of spices is the essence of Indian cooking. The secret of the masterly art of Indian cooking requires a thorough knowledge of the properties of each spice and its blend with other spices. Therefore the characteristic of each curry relies entirely on the balance of herbs and spices that go into its creations. Local influence distinguishes curries from one region to another in this tasteful country called India.

No country in the world produces as many kinds of spices as India. It has approximately 25 different spices used regularly, giving the cook an opportunity to use his imagination while designing exotic dishes.

Since Spices play such an important role in Indian Cooking, Following is a complete list of Indian Spices, Herbs and Ingredients.

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Aadrak ( Ginger )
Aamchur Powder ( Raw Mango powder )
Aata ( Wheat Flour )
Ajwain ( Carom Seeds )
Akhrot ( Walnuts )
Aloo ( Potatoes )
Anar ( Pomegranate ) Anardana ( Pomegranate seeds )

Badaam ( Almonds )
Badi Elaichi ( Black Cardamom )
Basmati Chaaval ( Basmati Rice )
Besan ( Gram Flour )

Channa Daal ( Yellow Splitpea )
Chaandi ( Edible Silver Foil )
Chakra Phool ( Star Anise )
Chawal Ka Aata ( Rice Flour )

Daal ( Generic term for all pulses )
Dahi ( Plain yogurt )
Dalchini ( Cinnamon )
Dhania ( Coriander seeds )
Dhania powder ( Coriander Powder )
Suwa ( Dill seed and weed )

Elaichi ( Cardamom )

Garam Masala ( Spice Mixture )
Ghee ( Clarified butter )
Gulab Pani ( Rose Water )
Gur ( Jaggery )

Haldi ( Turmeric )
Hari Mirch ( Green Chilies)
Hing ( Asafoetida )

Imli ( Tamarind )

Jaiphal ( Nutmeg )
Jeera ( Cumin seeds )

Kadipatta ( Curry Leaves )
Kaju ( Cashew nuts )
Kala Namak or Sanchal ( Black Salt )
Kali Mirch ( Black Peppercorn )
Kalonji ( Back Onion seeds )
Kastoori Methi (Fenugreek Leaves dried )
Kebab Cheeni ( Allspice )
Kesar ( Saffron )
Khajur ( Dates )
Khus Khus ( Poppy seeds )
Kishmish ( Golden raisins )

Lahsun ( Garlic )
Lal Mirchi ( Red chilies )
Lal Mirchi powder ( Red chili powder)
Lavang ( Cloves )

Maida ( Plain Flour )
Masala ( Spice Mixture )
Masur daal ( Lentils )
Methi leaves ( Fenugreek leaves )
Methi seeds ( Fenugreek seeds )
Moong Daal
Mustard Oil
Mutter ( Green Peas )

Namak ( Salt )
Narial ( Coconut Whole )
Narial ka doodh ( Coconut milk )
Nimbu ( Lemons)
Nimbu ( Limes )

Palak ( Spinach )
Paneer ( Home made Cheese )
Pista ( Pistachio nuts )
Poha ( Flattened Rice Flakes )
Pomegranate ( Anar)
Pudina ( Mint )

Rai ( Black Mustard Seeds )
Rajmah ( Red Kidney beans )
Rawa ( Semolina )

Sabja or Tukmaria
Sanchal ( Fennel seeds)
Saunf ( Fennel seeds)
Shahi Jeera ( Black Cumin Seeds )
Sirka ( Vinegar )
Sukha Narial ( Desiccated Coconut )
Sultana ( Black raisins )
Suwa or Shopa ( Aniseed )

Tej Patta ( Bay Leaf )
Til ( Sesame seeds )
Tulsi ( Basil )
Tur Daal

Varaq / Chaandi ( Edible sliver foil )

Spices and herbs are good not only for our taste buds, but also for our health. They supply calcium, iron, vitamin B, vitamin C, carotene and other antioxidents. For instance, fresh parsley has been linked with cancer prevention due to its antioxidant content and spicy food is much more appealing than a vitamin pill. Besides herbs and spices don't have any kilojules or fat, so you can eat them to your heart's content.