Your 10 favourite kitchen spices in English

Indian spices are used in a variety of dishes. These spices add a very authentic flavour to Indian cuisine thus, making each cuisine finger licking delicious. So let’s talk about some Indian spices and their usage in English language and also tell you about their purpose in cooking.

10 Kitchen spices in English

1. Cardamom- Elaichi

There are two varieties of cardamom used in Indian cooking: green and black. Green is the more common variety, used for everything from spice mixes to lassis to Indian desserts. The flavour is a little sugary, with a mild eucalyptus note. 

2. Clove- Laung

Clove is a common spice in Indian cooking. It has a strong medicinal flavour. Cloves are technically flowers, and a lot of their oils are extracted out before they are dried and used in cooking. Cloves can be used as a whole or blended into spice mixes. Cloves are also a good cure for severe tooth pains.

3. Cassia bark- Junglee daalchini

Cassia bark is an interesting spice. Also known as Chinese cinnamon, it is a species of the cinnamon tree. Cassia bark is used for flavouring desserts, pastries, and gives a very good flavour to the spiced tea.

4. Black pepper- Kaali Mirchi

Black pepper is essentially native to India, mainly from the Western Ghats and Malabar region. It is an unexpectedly hard spice to grow, as it depends on many natural cycles, like a set amount of rainfall, which is why prices for fresh pepper vary a lot. Black pepper ads flavour to salads, soups, pastas and stir fries.

5. Cumin- Jeera

Cumin is used regularly as a whole and it mixes to add a characteristic smoky note to Indian dishes. It can be identified by its different ridged brown seeds and intense fragrance. 

6. Coriander- Dhaniya

Coriander is possibly the most abundant of spices in the Indian spice rack. It is one of the oldest-known spices in the world. It’s known by its golden-yellow colour and gently ridged texture. The seeds are very aromatic with citrus notes.

7. Nutmeg- Jaayaphal

Nutmeg is used a lot in Indian cooking. Nutmeg can be used to season vegetables and can also be added to coffee, tea or hot milk. You can also sprinkle it over fruits for an extra flavour.

8. Mustard seeds- Sarson

Mustard seeds can be yellow, black, or brown and are used interchangeably in Indian cooking. The flavour of mustard seeds is released when they are crumpled or cooked in oil. Their smoky, nutty flavour is a staple in curries and curry powders, and mustard oil is commonly used in the North of India.

9. Fenugreek- Maithi

Fenugreek is the spice which gives Madras curry powder its very essence- earthy, musky “curry” flavour and fragrance. The seeds are yellowish and look like tiny wheat kernels. Fenugreek leaves are also dried and used as a spice (they are commonly called kasuri methi) and are what make butter chicken unique.

10. Turmeric- Haldi

Turmeric is another widely used Indian spice in almost every curry. Grown as a rhizome, it can be used fresh or dried. It has been known to have a host of health benefits and is used in a lot of spice mixes and curries. The flavour of fresh turmeric is a little stronger than dried, and it stains quite easily, so make sure you are careful with your clothes and utensils while using it.

Turmeric is a natural cure for a lot of skin problems and is perfect to strengthen your immune system.

These were the 10 most widely used kitchen spices in English. The uniqueness of Indian cuisines lie in these spices.

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