Indian Spice Names in English and Hindi: Complete List

By Deepa Shah | Iron Pounded spice expert & founder of Phoran Masala

One of the most common frustrations when cooking Indian food — or shopping for Indian spices — is the naming confusion. The same spice can have different names in Hindi, regional languages, and English. Recipes switch between them without warning.

This is the reference guide that solves that problem. A complete list of Indian spice names in English and Hindi, with what each spice does and where regional names differ.

Quick Reference Table: Indian Spice Names

Hindi Name	English Name	Botanical Name	Primary Use
Ajwain	Carom Seeds / Bishop's Weed	Trachyspermum ammi	Parathas, pakoras, digestive
Dalchini	Cinnamon / Cassia	Cinnamomum cassia	Biryani, chai, garam masala
Dhaniya	Coriander Seeds	Coriandrum sativum	Curries, chutneys, masala base
Elaichi (Choti)	Green Cardamom	Elettaria cardamomum	Chai, biryani, sweets
Elaichi (Badi)	Black Cardamom	Amomum subulatum	Meat curries, biryani
Haldi	Turmeric	Curcuma longa	Almost all savoury cooking
Hing	Asafoetida	Ferula assa-foetida	Dal, vegetarian tadka
Jaiphal	Nutmeg	Myristica fragrans	Garam masala, biryani
Javitri	Mace	Myristica fragrans (covering)	Biryani, Mughlai cooking
Jeera	Cumin Seeds	Cuminum cyminum	Tadka, rice, dal, masalas
Kali Mirch	Black Pepper	Piper nigrum	Seasoning, rasam, garam masala
Kali Rai / Sarson	Black Mustard Seeds	Brassica nigra	South Indian tadka, pickles
Kalonji	Nigella Seeds / Black Onion Seeds	Nigella sativa	Naan, pickles, Panch Phoran
Kasuri Methi	Dried Fenugreek Leaves	Trigonella foenum-graecum	Finishing herb for curries
Khaskhas	Poppy Seeds	Papaver somniferum	Korma, Bengali cooking, gravies
Laung	Cloves	Syzygium aromaticum	Biryani, chai, garam masala
Lal Mirch	Red Chilli	Capsicum annuum	Heat and colour in curries
Methi Dana	Fenugreek Seeds	Trigonella foenum-graecum	Tadka, pickles, Panch Phoran
Saunf	Fennel Seeds	Foeniculum vulgare	Kashmiri cooking, digestive
Tej Patta	Indian Bay Leaf	Cinnamomum tamala	Biryani, pulao, curries
Shahi Jeera	Black Cumin / Caraway	Bunium persicum	Biryani, Mughlai, Kashmiri
Chakra Phool	Star Anise	Illicium verum	Biryani, garam masala
Amchur	Dried Mango Powder	Mangifera indica	Chaat, aloo, souring agent
Imli	Tamarind	Tamarindus indica	Sambar, chutneys, rasam

Why Knowing Both Names Matters

Indian spice names in English are often translations or transliterations that don’t match what’s on the packet. “Fenugreek” and “methi” are the same thing — but a recipe might use one name while the spice packet uses the other. “Carom seeds”, “ajwain”, and “bishop’s weed” are all the same spice.

Botanical names remove all ambiguity — cumin is always Cuminum cyminum regardless of language. When in doubt, check the botanical name on the packaging.

Spices That Go by Multiple Names (Most Confusing)

• Ajwain = Carom seeds = Bishop’s weed = Omam (Tamil) = Vaamu (Telugu)
• Kalonji = Nigella seeds = Black onion seeds = Mangrail — NOT the same as black cumin (shahi jeera)
• Rai = Black mustard seeds — yellow mustard (sarson) is a different variety
• Dalchini = Cinnamon (usually cassia in Indian cooking, not Ceylon cinnamon — different flavour intensity)
• Tej patta = Indian bay leaf — NOT the same as Mediterranean bay leaf (different botanical family, different aroma)
• Kasuri Methi = Dried fenugreek leaves — completely different from methi dana (fenugreek seeds)
• Shahi Jeera = Black cumin — NOT the same as regular jeera (cumin), despite similar appearance

Regional Name Variations Across India

Spice	Hindi	Tamil	Kannada	Telugu	Marathi	Bengali
Turmeric	Haldi	Manjal	Arishina	Pasupu	Halad	Holud
Cumin	Jeera	Jeeragam	Jirige	Jilakarra	Jiru	Jeera
Mustard	Rai/Sarson	Kadugu	Sasive	Avalu	Mohri	Sorse
Cardamom	Elaichi	Elakkai	Elakki	Yelakulu	Veldoda	Elach
Fenugreek	Methi	Vendhayam	Menthya	Menthulu	Methi	Methi
Coriander	Dhaniya	Kothamalli	Kottambari	Dhaniyalu	Kothimbir	Dhone
Fennel	Saunf	Sombu	Badi Sopu	Sopu Vittulu	Variyali	Mouri
Cloves	Laung	Kirambu	Lavanga	Lavangalu	Lavang	Lobongo

Key Spices in Detail

Ajwain (Carom Seeds)
Small, ridged seeds with a sharp thyme-like aroma. Used in parathas, pakoras, and mathri. A natural digestive — traditionally given for stomach discomfort. A little goes a long way; too much makes food medicinal.

Jeera (Cumin Seeds)
The backbone of Indian tempering. Earthy, warm, deeply savoury. Also called jeeragam (Tamil), jiru (Gujarati). Whole seeds for tadka; ground for masalas and raita.

Haldi (Turmeric)
The foundation spice of Indian cooking. Goes into almost every savoury dish. Also called manjal (Tamil), arishina (Kannada). High-curcumin varieties give deeper colour and more potent flavour.

Elaichi (Green Cardamom)
Intensely aromatic — floral, sweet, slightly minty. Used in chai, biryani, desserts, and garam masala. Also called elakkai (Tamil). Black cardamom (badi elaichi) is smokier — used in meat dishes, not sweets.

Laung (Cloves)
Intense, sweet-spicy, and slightly numbing. Used in biryani, chai, and garam masala. Also called lavang (Marathi), kirambu (Tamil). A little goes a very long way.

Kali Mirch (Black Pepper)
The original Indian spice. Whole peppercorns for tempering and slow-cooked dishes; ground for finishing. Also called milagu (Tamil). Malabar pepper from Kerala is among the world’s finest.

Kali Rai (Black Mustard Seeds)
Small dark seeds that pop in hot oil, releasing a nutty, pungent flavour. Essential for South Indian and Maharashtrian tempering. Also called kadugu (Tamil).

Methi Dana (Fenugreek Seeds)
Slightly bitter with a distinctive maple-like aroma when toasted. Used in tempering, pickles, and the Panch Phoran blend. Also called vendhayam (Tamil). Different from kasuri methi (dried leaves).

Saunf (Fennel Seeds)
Sweet, anise-like, cooling. Used in Kashmiri and Bengali cooking, and as a mouth freshener after meals. Also called sombu (Tamil), variyali (Gujarati).

Dhaniya (Coriander Seeds/Powder)
Mild, citrusy, slightly sweet. One of the highest-volume spices in Indian cooking. Also called kothamalli (Tamil), kothimbir (Marathi).

Kashmiri Lal Mirch (Kashmiri Red Chilli)
Mild heat, very deep red colour. The colourist’s chilli — used in butter chicken, tandoori, and rogan josh for colour without excessive heat. See our complete red chilli guide →

FAQ

Q: Is tej patta the same as bay leaf?
No. Indian tej patta comes from the cassia tree (Cinnamomum tamala) and has a cinnamon-clove aroma. Mediterranean bay leaf (Laurus nobilis) has a herbal, eucalyptus quality. They are botanically different and not interchangeable.

Q: Is shahi jeera the same as regular cumin?
No. Shahi jeera (also called kala jeera or black cumin) is Bunium persicum — darker, thinner, and more complex than regular cumin (Cuminum cyminum). It is used in biryani and Mughlai cooking and has a more refined flavour.

Q: What is the English name for hing?
Asafoetida. It is a dried resin from the Ferula plant. Raw hing smells intensely pungent (sulphur compounds), but transforms into a savoury, onion-garlic-like flavour when added to hot oil. Used in tiny quantities — a pinch is enough.

Q: What is amchur?
Dried raw mango powder. Used as a souring agent — adds tartness without the liquid of lemon juice. Common in chaat, aloo sabzi, and marinades. Substitute: lemon juice (use twice the quantity).

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