What do you call jeera in english

Thank you! Hi Terese Glad to know your curry turned out good. Yes give this a try. Ginger shot recip Turmeric milk H Masala chai Mas Jeera aloo recipe Jeera rice recipe.

Pineapple juice r Jeera water Cumin water. Jeera water is a traditional Indian drink made with the spice, cumin and water. It has immense benefits and is ideal to use regularly.

Prep Time 1 minute. Cook Time 5 minutes. Total Time 6 minutes. Servings 1. Author Swasthi. Diet : Gluten Free, Vegan. Optional: Crush the cumin seeds with a rolling pin or in a mortar pestle. The idea here is to release their flavor and volatile oils. You don't need to make a fine powder. Add them to the water and bring it to a boil on a medium heat.

Then reduce the flame and simmer for 5 minutes. Bring this to a boil again on a slightly higher heat and turn off.

Cover and let cool down until warm. Place a strainer over a cup or a pitcher. Filter jeera water and serve warm or at room temperature. If you prefer to have jeera water the entire day, then boil 10 grams of cumin seeds in ml of water following the same steps mentioned above. Strain it and drink the whole day.

Nutrition Facts. Calories 4 Calories from Fat 9. Tried this recipe? Mention SwasthisRecipes or tag swasthisrecipes! Related Posts. Indian spices were and still are always the coveted item in many merchant cargos. Most recipes, especially online, use spice names in English. Very often I would come across an English word for an Indian spice and be at a loss.

For example, I read about using aniseed in a recipe and only when I saw the seeds that I realized they were actually saunf or what I knew as fennel. I am glad that so many people, from bachelors to seasoned cooks, have found this list helpful. This glossary is not definitive and definitely not complete. It is a work-in-progress and truly a co-created resource. Thank you! These spices are individual spices, but a lot of times in the spice rack of your grocery store, you would find spice mixes like garam masala , chole masala, rajma masala, goda masala, nihari masala , 5-spice panch phoran spice mix etc.

For example, you may call chole masala as Chickpea curry spice mix. These spice mixes are not part of this list. Disclaimer : Also, not all spice images are my own. I have used low-res images of all the individual spices for reference and non-commercial usage only. Or join our newest journey into Recipe Videos. Would love to start a conversation, share recipes, cooking experiences and food stories from India and around the world.

Thanks Nimisha! Star anise in hindi it is called chakra phool is a flower like spice. It has a liquorice flavour. Can you refer any recipe to me where the spice is used? Star anise is the fruit of a small evergreen tree native to southwest China. The star-shaped fruits are picked just before ripening and dried before use.

They contain the same essential oil as the botanically unrelated Spanish anise seed, which gives the two a nearly identical flavor- strong, sweet, and licoricey. As far as I know it is an algae like plant growth. Lichen is a combination of algae and fungus, they have a symbiotic relation ship, neither can survive without the other.

Thus as there is mutual benefit they have a close relationship. Matthew, Ghati Masala is a Maharashtrian mixed spice made with a lot of spices like cumin, cinnamon, peppercorn etc.. Hi Ashima, thanks for the list.

Once Alka had asked you on Nov, that what is arrowroot. Thanks, Ahmed… but as I understand it arrowroot is a substitute for cornflour… The powdered starch is obtained from cassava or tapioca…. Yes , it is very helpful. Just added it to the fresh herbs section of the list. This also gave me the idea of making some oregano at home!

Mustard seeds, Ginger, and Coriander along with other herbs like mint, lemongrass etc are already there in the list. It only displays 10 at a time so maybe you only saw the first page? Clove is a very commonly used spice in Indian and many other cuisines. Thanks Ankit! I am glad it was helpful… in case you know of more spices that I can add to the list, please do let me know.. Nigella- kallonji Gingili seeds- magastari Flax seeds- arsi Rose petal conserve- gulkand Black salt- Sanchar These are few more… Hope it will help.

Thank you for your request, but I am not sure if I understand you clearly.. Do you want me to email you names of more Indian spices? It seems your comment was filtered through. Sorry for asking…. Thanks for the big help! Thanks for asking.. When I was watching an Indian chef preparing goda masala, he showed dagad phool, which is a type of lichen. Badal phool was listed as star anise elsewhere, but your list has it as dagad phool.

Is this a variation of name depending upon region or language? Hi, well i have many spices names in hindi and i would like to know there names in english, plz help me guys and the names are mentioned below.

Garam masala sabut garam masala powder zeera powder safaid mirch sabut safaid mirch powder anardana khatta anardana meetha anardana powder khashkhas phatkri allobkhara kandhari allobkhara airaani maghaz pista sandal boora kishmish mishri saagodana chandi vark. Is allubkhara actually allubukhara? Which is simply plum. I think sandal boor should be sandalwood powder but would love it if someone else can also confirm to it! Mam, Mangrela is the north Indian name for Kalonji. In English, you have given Nigella seeds.

Thank you. This page is very useful. Thanks, Anuradha! I am glad this page is helpful to you and thank you for your suggestion also. I have updated the list to add mangrela as another hindi name for kalongi or Nigella seeds. Thanks Pranita! I remember I also used to trouble my mom a lot when I had just moved to bangalore and started experimenting in the kitchen! Are you asking about a particular spice? This is an ongoing list of Indian spices which are used in different combinations in dishes across our cuisine.

Hopefully one of the readers may know the spice. This is very useful, there is a bit confusion between Aniseed and Fennel as both are different. Aniseed is Til and Fennel is sounf. Hello Mahboob, Thank you for pointing out the mistake. Aniseed and Fennel though taste similar are not the same. I have corrected the mistake. Though aniseed is not til as you mentioned.

Til is sesame. I will keep looking for the hindi word for aniseed. What is the english and local name of the spices is parsley,sage-rubbed,spanish- rosemar amd oregano. Commonly parsley, sage, rosemary and oregano are called the same even in hindi.

In most stores people will actually recognise rosemary more than gulmehandi but since you asked, here are the hindi names for the herbs:. Parsley — ajmoda sage — sefakuss and also kamarkuss I think that is Marathi rosemary- gulmehandi oregano — ajwain the seeds are called carom and the leaves of the ajwain plant are oregano.

Thnks a lot….!!!! I have not used Lodhar powder as such but what I learnt is that it is an ayurvedic powder for skin diseases. The technical name that I found is Symplocos Racemosa. I might be wrong about this one. Please do check at more sources or best ask an Ayurvedic practitioner. Misri is actually crystallised sugar lumps, probably Julandan misri might refer to a specific place?

Maybe one of the readers can help? I just started with the indian spices. India and Indian cuisine is famous for its spices. Every recipe calls for a different set of spices. Most of the spices have therapeutic properties. Cumin is very good for digestion. In fact in some parts of India, regular drinking water is boiled with cumin and then cooled. Likewise turmeric has antiseptic and anti-inflammatory properties.

Ajwain carom seeds are great for stomach aches; ginger is common home remedy for colds etc. In India we cook both the leaves and the root of the plant. Comments here will work whenever you want to connect with me. Thanks Mitesh Shah. I am happy you find it helpful. Do help me improve it by adding your suggestions for more spices that I must have missed. Not heard of kebab chini yet… can you send me the recipe that calls for it, maybe then I will be able to figure it out.

Powa is flattened rice. We use it often to make breakfast. Can you send me the recipe where you came across Powa and I can help you further. Thanks Geet! Hi Ashima, Nice work. Can you please tell what is Baadiya. I know it is a spice sometimes used in preparing Garam Masala, and also in mutton Pasanda. Hello Ashima, You are an angel to me. Since I am a bachelor and stay alone I need to do my cooking…This blog will really help bachelor like me.. Thanks a lot. I am so glad, my recipes will be able to help you!

My biggest intention with sharing the recipes is to inspire more home cooking! I am glad the list is helpful to you. If you come across spices that are missing here, do let me know and I will add them here. Plz can you tell me.. I knw kali mirchi…but what is kaali Miri. I have not heard of Kali miri but there is a spice called Kari zeeri which is sometimes recommended in a spice mix for joint aches.

My mom also used to take it… It is a mix of kali zeeri, ajwain, and methidana. Is it that you are asking about? Katlu is not a single spice. Cumin is available as both whole seeds and ground powder and both are used in recipes. Whole cumin, for example, is featured in Indian dishes, where the whole seeds are added to hot oil at the start of the dish so the flavor infuses the oil and therefore the rest of the ingredients.

More flavor is brought out when the seed is lightly roasted, which is done easily using a dry pan over medium heat. Ground cumin is made by grinding dry roasted cumin seeds. It can be added at any time to a recipe as its flavor doesn't need heat or time to be released, as is the case with the seeds.

More intense and nuanced flavor can be enjoyed by lightly roasting whole cumin seeds and then grinding the seeds in a spice grinder or with a mortar and pestle.

You might want to take that into consideration when using measurements for a recipe and are grinding cumin from freshly roasted seed. Once ground, cumin will gradually lose its flavor over time and should be replaced regularly. Cumin has a warm, earthy flavor and aroma with a bit of both sweetness and bitterness. The whole seeds need to be toasted in order to reach the optimum flavor.

Depending on whether the recipe calls for cumin seed or ground cumin, you will use it differently in recipes. Whole cumin seeds should be included early in the recipe so the spice has time to release its essence; adding them to a hot broth or oil will allow the aroma and flavors to disperse into the dish.

Ground cumin is a quintessential spice in a few different blends, including curry powder. It is also used as part of a rub, in a marinade, and as a seasoning for hearty dishes. If switching from whole seeds to ground or vice versa , you will need to add different amounts. Because the flavor of ground cumin is more concentrated than whole cumin seeds, you will need less in a dish.

Cumin is used in both meat and vegetable dishes, as well as in soups and sauces. A popular Indian recipe is jeera rice , which is a combination of rice and cumin seeds.