Indian Spice Names in English and Hindi: Complete List

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. Online stores use different names for the same product.

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.

1. Why Knowing Both Names Matters When Shopping

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.

Knowing both names — and the common regional variations — means you can shop confidently, read recipes from any source, and never buy the wrong thing by mistake.

2. Complete A–Z Indian Spice Name Reference

Ajwain — Carom Seeds / Bishop's Weed
Small, ridged seeds with a strong thyme-like aroma. Used in parathas, pakoras, mathri, and digestive preparations. Also called omam in Tamil. Shop Ajwain →

Dalchini — Cinnamon
Warm, sweet, and aromatic. Used in biryanis, masala chai, and slow-cooked meat dishes. True cinnamon (Ceylon) is thinner and milder than cassia, which is more commonly used in Indian cooking.

Dhaniya — Coriander
Available as whole seeds and ground powder. One of the most-used spices in Indian cooking by volume. Mild, citrusy, and essential in gravies and dry dishes. Also called kothamalli in Tamil, kothimbir in Marathi. Shop Coriander Seeds → | Shop Coriander Powder →

Elaichi — Cardamom
Green cardamom is intensely aromatic — floral, sweet, and slightly minty. Used in chai, biryanis, desserts, and spice blends. Black cardamom (badi elaichi) is smokier and used in meat dishes. Also called elakkai in Tamil. Shop Green Cardamom →

Haldi — Turmeric
The foundation spice of Indian cooking. Earthy, mildly bitter, and deeply golden. Goes into almost every savory dish. Also called manjal in Tamil. Shop Turmeric →

Hing — Asafoetida
A pungent resin used in tiny quantities as a tempering spice. Adds a savory, onion-garlic depth to dals and vegetable dishes. Essential in Jain cooking where onion and garlic are avoided. Also called perungayam in Tamil.

Jaiphal — Nutmeg
Warm, sweet, and slightly woody. Used in small quantities in garam masala blends, biryanis, and some desserts. The outer covering of the nutmeg seed is mace (javitri).

Javitri — Mace
The lacy outer covering of the nutmeg seed. More delicate and floral than nutmeg. Used in premium garam masala blends and Mughlai cooking.

Jeera — Cumin
The backbone of Indian tempering. Warm, earthy, and deeply savory. Available as whole seeds and ground powder. Also called jeeragam in Tamil, jiru in Gujarati. Shop Jeera →

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

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

Kalonji — Nigella Seeds / Black Onion Seeds
Small black seeds with a slightly bitter, oregano-like flavor. Used in naan, pickles, Bengali cooking, and the Panch Phoran blend. Also called kala jeera (not to be confused with black cumin) or mangrail. Shop Kalonji →

Kasuri Methi — Dried Fenugreek Leaves
Dried leaves of the fenugreek plant. Slightly bitter with a distinctive maple-like aroma. Used as a finishing herb in paneer dishes, dal makhani, and butter chicken. Different from methi seeds.

Khaskhas — Poppy Seeds
Tiny white seeds with a mild, nutty flavor. Used to thicken gravies, in Bengali cooking, and in some desserts. Also called posto in Bengali. Shop Khaskhas →

Laung — Cloves
Intensely aromatic and slightly numbing. Used in biryanis, masala chai, garam masala, and slow-cooked meat dishes. A little goes a very long way. Also called lavang in Marathi, kirambu in Tamil. Shop Cloves →

Lal Mirch — Red Chilli
Available in many varieties with different heat levels and flavor profiles. Kashmiri chilli for color with mild heat; Reshampatti for extra heat; standard red chilli for everyday use. Shop Kashmiri Chilli → | Shop Reshampatti →

Methi Dana — Fenugreek Seeds
Small, hard, golden-yellow seeds with a slightly bitter, maple-like flavor when toasted. Used in tempering, pickles, and spice blends. Essential in the Panch Phoran blend. Also called vendhayam in Tamil. Shop Methi Seeds →

Saunf — Fennel Seeds
Sweet, anise-like, and aromatic. Used in tempering, spice blends, and as a mouth freshener after meals. Essential in Kashmiri and Bengali cooking. Also called sombu in Tamil, variyali in Gujarati. Shop Saunf →

Tej Patta — Indian Bay Leaf
Different from Mediterranean bay leaves — Indian bay leaves come from the cassia tree and have a cinnamon-clove aroma rather than the herbal quality of European bay. Used in biryanis, pulao, and slow-cooked dishes.

3. Common Spices That Go by Multiple Names

These are the most frequently confused spice names in Indian cooking:

Ajwain = Carom seeds = Bishop's weed = Omam (Tamil)

Kalonji = Nigella seeds = Black onion seeds = Mangrail (not the same as black cumin or kala jeera)

Rai = Mustard seeds (black mustard specifically — yellow mustard is different)

Dalchini = Cinnamon (usually cassia in Indian cooking, not Ceylon cinnamon)

Tej patta = Indian bay leaf (not the same as Mediterranean bay leaf)

4. Regional Name Variations Across India

The same spice can have completely different names across Indian languages. Here are the most common variations for key spices:

Turmeric: Haldi (Hindi) | Manjal (Tamil) | Arishina (Kannada) | Pasupu (Telugu) | Halad (Marathi)

Cumin: Jeera (Hindi) | Jeeragam (Tamil) | Jirige (Kannada) | Jilakarra (Telugu) | Jiru (Gujarati)

Mustard: Rai / Sarson (Hindi) | Kadugu (Tamil) | Sasive (Kannada) | Avalu (Telugu) | Mohri (Marathi)

Cardamom: Elaichi (Hindi) | Elakkai (Tamil) | Elakki (Kannada) | Yelakulu (Telugu) | Veldoda (Marathi)

Fenugreek: Methi (Hindi) | Vendhayam (Tamil) | Menthya (Kannada) | Menthulu (Telugu) | Methi (Marathi)

5. How to Shop for Spices Confidently Online

When shopping online, search by both the Hindi and English name if you're not finding what you need. Most Indian spice brands use Hindi names on their products — knowing both means you'll never buy the wrong thing.

Check the product description for the botanical name if you're unsure — botanical names are universal and remove all ambiguity. Cumin is always Cuminum cyminum. Fenugreek is always Trigonella foenum-graecum.

And always check the manufacturing date. A spice with the right name but the wrong freshness is still a disappointment.

Shop All Phoran Spices →

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