World of Soups – Food low in calories, nutritious and filling.
World of Soups describes soups, their variations and their classifications with examples. The primary categories of soups are Clear soup and Thick soup, with additions of Cold Soups, Vegetable Soups and Vegan Soups. World of Soups provides brief recipes and benefits.
Clear Soups sub-classify into consommé, bouillon and broth; and Thick Soups into Cream, Velouté, Bisque, Potage Purees, and Chowder.
World of Soups
“The more simple we are, the more complete we become.” -August Rodin
Soups
Soups are age old recipes. Soup comes from French words “soupe” and “potage”. “Soupe” denotes a slice of bread onto which the contents of a pot i.e. “potage” are poured. However, lately, the terms ”soup” and “potage” are interchangeably used to specify boiled contents like meat, vegetables and other ingredients in fluid.
Soups are usually very nutritious, easy to cook and healthy part of the meal. When you include soup and salad in your meal, you’re likely to eat a larger portion of food that’s also lower in calories. According to experts, eating a bowl of low-calorie soup before your meal may benefit to cut down calories and aid weight loss. Additionally, depending on the ingredients you use, characteristics of soups may include fiber, vitamins, minerals and antioxidants that your body needs. A soup and salad diet is the perfect way to lose weight provided it is planned well and prepared in a healthy way. Consult your doctor before starting a diet based on just soup and salad on a regular basis.
Besides comforting in the cold days or in the rainy days or to reduce calories in your diet, soups have many other benefits. Here are some of the advantages of soups.
Since soups are high in fluids, they’re a great way to stay hydrated and full.
Soups are easy on the digestive system, most of the time. As they are made from ingredients like herbs, spices, vegetables, and beans that our body is easily able to absorb into its system, they are easy to digest.
Soups can be a good source of nutrition and fiber, as they can be packed with carbohydrates, protein, vitamins, minerals, fiber, and antioxidants.
They can give a boost to our immune system. Soups can help one keep away from many diseases and are generally served in hospitals for faster recovery.
A well prepared soup can be rich in taste.
Soups give a feeling of fullness and mostly provide limited calories.
Soup is easy to prepare.
Major Types of Soups
“Your health is what you make of it. Everything you do and think either adds to the vitality, energy and spirit you possess or takes away from it.” -Ann Wigmore
There are primarily two different types of soups – clear soup and thick soup. There are a lot of variations and varieties of soups bringing in the flavor and ingredients of the various regions and cuisines. Soups generally do not have one food item and are loaded with multiple food ingredients.
As per the preferences of soup lovers and the progression in the modern day kitchen, there are some latest developments in the soup categories. Furthermore, there are soups or similar dishes from age old cuisines from all over the world that need new categories. The additional luscious classifications of soups include – Cold Soups, Vegetarian Soups and Vegan Soups.
In the following sections, we will list different soup classifications, characteristics of soup, their main ingredients, brief and easy recipe, its garnish, best benefits and a few examples.
Clear Soups
As apparent, Clear soups are mostly translucent, water-like soups with no thickening agent in them. Clear soup can be loaded with nutrients and keep digestive system healthy. Clear soups are generally served in hospitals or as a diet because of their health benefits. Some people further classify Clear soups as consommé, bouillon and broth. Some consider bouillon and broth as same due to the similarities in their preparation.
The examples of Clear Soup include a long list of Consommé classic soups and a variety of Bouillon or Broth soups.
Consommé
Consommé is a classic version of a clear soup. It originated in France and is a concentrated, thin, and clarified soup. The word Consommé is derived from Latin words “con” and “summus”, which means taking to supreme level or brought to completion. In one line, Consommé is carefully filtered concoction of mainly meat, poultry or fish. The soups that are filtered are also called passed soups. Consommé can be served hot or cold.
The recipe of consommé includes fine ingredients and careful steps can make you a hearty family soup. A consommé is made by adding ground meats, tomatoes, egg whites and mirepoix, which is a mixture of carrots, celery, and onion. Tomatoes and egg white help to clarify the soup, whereas mirepoix enriches it. A Consommé is simmered for long period so that most of the ingredients are absorbed into the fluid. Consommé soups can be made further delicious and aromatic by adding different herbs and spice during cooking or before serving.
Consommé soups are usually named after the garnish used in them. Consommé may be garnished with a variety of ingredients like green peas, dry cooked rice, golden onions, julienne vegetables, fine noodles, etc. The names of Consommé are respectively Consommé st. German, Consommé Caroline, Consommé A ‘I’ Agnon, Consommé Julienne, and Consommé vermicelli.
Another nomenclature of Consommé soup may be chicken consommé, beef consommé vegetable consommé, French consommé and classic consommé.
Bouillon & Broth
Broth, or bouillon, is another common clear soup. Broth, or bouillon, both terms used interchangeably by some because they are fundamentally made from simmering bones, meats and vegetables for a long time. The secret of Broth is in simmering of ingredients for a long time, thickening of gelatin and finally creating a highly flavorful stock. Simmering the broth all the time and avoiding it to boil increases the clarity.
As and when required, some cooked ingredients (which may be the suitable leftover items) can be added to the recipe during the cooking process. However, the cooking of all ingredients should end up at the same time. For example egg whites may be added during simmering when it is necessary to sediment impurities and refine the soup.
Broths may be replenished in a variety of flavors, including chicken, turkey, beef, vegetable and mushroom. Broth soups can be made delicious and aromatic by adding different herbs and spice. Broths are also used as an ingredient in many other recipes.
Broth may be served with the chucks of ingredients that they are made of. They can be garnished with herbs like parsley, sage, cilantro, thyme etc.
Examples of Broth include Minestrone soup, Oxtail soup, scotch broth, Stracciatella and Zuppa pavese. Minestrone originated in Rome, Italy, but is one of the most favorite Americans soup. Some other demanded soups include chicken broth soup and vegetable broth soup
Thick Soups
Thick soups are soups on the other hand are not translucent. Thick soups use many thickening agents like cream, roux, Velouté sauce, starch from potatoes, and starch from rice. Roux is flour and fat cooked together to the desired level of brownness to use as thickening agent. Velouté sauce is white roux and stock of chicken, veal, or fish. Sometimes ingredients itself are used to thicken the soup like vegetables – potatoes, carrots, etc. We get different texture, flavors and aroma of Thick soup depending on the thickening agent and other ingredients used in the soup.
Based on thickening agent and other ingredients, Thick soups are further divided into Cream, Velouté, Bisque, Potage Purees, and Chowder. Some people consider Bisque, Potage Puree, and Chowder as one category called Puree Soups as the ingredients themselves are the thickening agents in these soups. Anyhow, these classifications become blurring because the ingredients are commonly mixed up or multiple ingredients are used in the same soup.
Cream Soups
Cream soups are traditionally prepared with three major ingredients – a basic thickening agent as roux, thinning agent as cream or milk, and a suitable broth. White roux and milk are used together to make Béchamel sauce. Béchamel sauce is base of many other sauces and is considered one of the mother sauces in French cuisine. A broth may include any of the flavors like chicken, turkey, beef, vegetable and mushroom.
Thick Cream Soups are flavorful, fulfilling and smooth soups. They may be garnished with croutons, parsley, cream etc.
Typical examples of Cream Soups include cream of tomato soup, cream of mushroom soup, cream of potato and cream of chicken soup. Cream of potato is considered one of the easy soups. Cream of chicken soup is one of the popular soups in many regions.
Velouté Soups
The term velouté is the French means velvety. A Velouté soup is based on a light Cream-Velouté sauce which is considered one of the five “mother sauces” of French cuisine. Velouté sauce recipe is based on roux which is usually half flour and half fat cooked together to the desired level of brownness to use as thickening agent. At times people consider creamy roux as a substitute for cream. Velouté sauce is white roux and stock. Velouté sauce derivatives are based on engaged stock, for example stock of chicken, veal, or fish.
Other ingredients of Velouté soupa or Velouté soupe or Cream-Velouté soups are vegetables, stock, egg yolk, butter & cream. Cream-Velouté soups are usually garnished with cream. Cream-Velouté soups are rich in taste and give a feeling of fullness.
Some examples of Velouté soup are Fish Velouté, Chicken Velouté, Carrot Velouté, Mushroom Velouté, Leek Velouté, Asparagus and Tarragon Velouté, Seafood Velouté soup, and Celery Velouté.
Potage Puree Soups
Potage Puree is a medieval soup from France. A potage or a Potage Puree is prepared by boiling meat and vegetables into a thick and soft soup. The main ingredients themselves are thickening agent. The ingredients are traditionally boiled for several hours until they look like a smooth uniform mush. Typically a variety of vegetables and some meat are taken together to boil.
Potage soups are generally garnished with Croutons – fried or grilled.
Some examples of Potage or Potage Puree soup are Avgolemono, French onion soup, Potage puree de legumes, Potage st germain, Scotch Broth, and Rumford’s Soup. Another soup in demand may include a spicy tomato corn soup.
Bisque Soups
Bisque is a smooth, thick soup that includes shellfish and especially crustaceans. These soups share characteristics with both purees & cream soups. Bisque is made by extracting flavors from crab, crayfish, shrimp and lobster. It is told that traditionally Bisque was made from shellfish that, at times, were broken, or not good enough to send to the market.
In authentic bisque, a fine paste of the ground shells was also added to thicken the soup. Bisques are thickened with rice which creates a smoother soup. Rice is added for example with strained out rice starch or rice pureed during the final stages.
Bisque are nutritious and fulfilling soups. They are generally garnished with cream.
Chowders Soups
Chowders are hearty thick soups with chunks of the primary ingredients and garnishes.
Thick soup resembling a stew made with rendered beef, pork, clam or fish and mirepoix vegetables. They are thickened mostly with roux, or broken crackers. They are often flavored with cheese, milk and cream. Diced potatoes, some seasoning and flavoring ingredients are almost always used in Chowders.
Variations of chowder can be different seafood or vegetable. There are newer tomato-based clam chowders which are gaining popularity. Crackers or saltines may accompany chowders on the side, or to garnish the soup.
Some examples of Chowders are New England clam chowder, a variety of seafood chowder, lamb or veal chowder and corn chowder. Clam Chowder is one of the most favorite soups in New England region and broadly the whole American region.
OTHER LUSCIOUS SOUPS
Cold Soups
Cold Soups, as the name suggests, are served cold or chilled. They are relatively recent additions to family of soups but they are gaining popularity. Many hot soups can be changed into a cold soup by simply chilling them well, however there should not be heavy additions of contents like butter or oil in them. At times the hot soups need certain alterations to be used as Cold Soups, like addition of some ingredients after cooling down the soup.
Additionally there are cold soups from around the world which are authentic and popular and are served cold or chilled, mainly eaten in summer. Naengguk which means “cold guk” refers to all kinds of cold soups in Korean cuisine.
Examples of Cold Soups are most of the Purees when made with little or no butter and thinned with cream after chilling. Gazpacho is a cold Spanish soup made mainly with raw tomatoes, onions, garlic and cucumber. Vichyssoise, Avocado soup and Cold borscht (Šaltibaršciai) are some more examples of Cold Soups.
Vegetable Soups
Vegetable Soup is made main ingredients like vegetables, lentils, cream, and flavoring ingredients. They are cooked or simmered for some time in water or fluid. There may be grains additions in form of noodles or pasta. The primary objective of the most of the vegetable soup lovers is to avoid meat, seafood and broth.
The vegetable soup can be of three categories based on ingredients:
Vegetables soup
Lentil soup
Vegetable and lentil mixed soup
The Vegetables soups can be Clear Soup, Puree Soup, or Thick Soup with chunks of ingredients in them. You can add corn starch or starchy vegetables as thickening agent. Some examples of vegetable starch are potatoes & carrots.
A soup may change flavor according the shape in which vegetables are cut in dice, brunoise, julienne, or wedged. Similarly, the lentils or legumes can change flavor of the soup if they are whole or broken (i.e. washed). The vegetables may be sauté or grilled, preferably with a few drops of vegetable oil, to get further variations in taste and aroma of the soup. A range of herbs and spices can also add aroma and taste to the soup.
Vegetable soups are often offered to a sick person for speedy recovery. They are highly healthy, nutritious, and rich in fiber. They are warm, smooth and high source of fluid.
Examples of Vegetarian Soups include Vegetarian Clear Soup, Vegetarian Tomato Soup, Vegetarian Black Gram clear soup, Vegetarian Black Gram thick Soup, Vegetarian Pumpkin soup and Vegetarian Butternut soup.
Vegan Soups
Vegan Soup is made with the main ingredients like vegetables, lentils, dry fruits, and flavoring ingredients like herbs, spices and oils. They are cooked or simmered for some time in water or fluid. There may be addition of grains in the form of soaked grains of wheat, corn, etc. The primary objective of the most of the vegan soup lovers is to avoid animal products.
The Vegan soup can be of four categories
Vegetable soup
Lentil soup
Dry fruits soup
Mixed soup
The Vegan soups can be Clear Soup, Puree Soup or Thick Soup with chunks of ingredients in them. You can add flour, rice starch, corn starch or starchy vegetables as thickening agent. Some examples of vegetable starch are potatoes & carrots. You can use roux and Velouté as thickening agent provided there is no stock or meat product in them.
A soup may change its flavor according to the shape in which vegetables are diced, brunoise, julienne, or wedged. Similarly, the lentils or pulses can change the flavor of the soup if they are whole or broken (i.e. washed). The vegetables may be sauté or grilled, preferably using a few drops of vegetable oil. The olive oil, mustard oil, and sesame oil give further variations to the taste and aroma of the soup. A range of herbs and spices can further add aroma and taste to the soup. Instead of water, almond milk, cashew milk, walnut milk or coconut milk can be used in preparation.
Vegan soups can be highly healthy, nutritious, and rich in fiber. They are warm, smooth and a high source of fluid. Vegan soups can be creamy, hearty and low fat.
Some examples of Vegan Soups are Vegan Tomato Soup, Vegan Black Gram clear soup, Vegan Vegetable Soup, Vegan Minestrone Soup, and Vegan Lentil Vegetable Soup.
Conclusion
Soups are famous all over the world with different names and different ingredients. Countries across six continents have a variety of local favorites as well as some global favorites. The whole purpose of the soup is to provide fulfilling, easy to digest, and nutritious diet.
A soup or potage or stew or broth or hasa’ or soupe or suppe or shorba or anraith or sopa or la minestra etc. are the many names of soup in different languages. It has variations in meat, seafood, vegetables, thickening agents, thinning agents, flavoring herbs, authentic spices and last but not the least garnishing. Some examples of herbs and spices used in soups are garlic, tarragon, parsley, and bay leaf.
Some soups are named on the basis of their ingredient but some are named by the garnish. Some soups combine well with specific sides and make it a pleasurable and authentic experience.
In contrast to heavy meat and seafood soup, there is a huge variety of vegetarian soups and vegan soups. The Vegetarian Soups and Vegan soups can be Clear Soup, Puree Soup or Thick Soup with chunks of ingredients in them. With a variety of ingredients, Vegan soups can be highly healthy, nutritious, and rich in fiber. They are warm, smooth and high source of fluid. Vegan soups can be creamy, hearty and low fat.
“Nothing is more simple than greatness; indeed, to be simple is to be great.” -Ralph Waldo Emerson
World of Spices is enriched with the herbs and spices that are available easily. They definitely enhance the dishes.
70 Most Popular Herbs and Spices
Though we travel the world over to find the beautiful, we must carry it with us or we find it not. -Ralph Waldo Emerson
Around the world many herb and spice are used most commonly in culinary to induce a specific flavor, to enrich a flavor, or to complement a preparation. Herbs are small plants and usually their leaves, fresh or dried, are used in cooking. Spices can be any part of the plant, like root, stem, leaves, flower, fruit, seeds that are used in cooking for flavor or to increase health quotient. Herbs and spices are also used for medicinal purposes, for cosmetics or for fragrances. Specific herbs and spices are considered sacred and are used for spiritual rituals in many religions.
Some examples of spices from different parts of plants are as follows: Root, like garlic Stem, like ginger Bark, like cinnamon Resin, like asafoetida Twig, like rosemary Leaf, like bay leaf Flower bud, like clove Flower stigma, like saffron Fruit, like cardamom Aril, like nutmeg Seed, like mustard
There are good examples where plants are used as both herb and spice like coriander leaves and coriander seeds. Occasionally there are some plants are used as vegetable, herb as well as spice like onion, spring onion and onion seeds.
India is one of the largest consumer and producers of spices in the world. In fact, India is the world’s largest producer of saffron, cumin, chilli, ginger, and turmeric. Saffron is the world’s most expensive spice. There are more 11 essential spices or 5 essential herbs in India. Ayurveda used many medicinal herbs and spices. It has found medicinal and remedial values in numerous herbs and spices. Indian culinary from each region has a list of favorite spice and favorite herbs.
USA and Canada use a list of common place and best herbs and spices to flavor meat, and to create a variety of breads, confectionary and beverages. Many prepare a kitchen garden to get a fresh supply of herbs. France, Italy, Germany, Spain, Portugal and other European countries are huge consumers of herbs and spices. Middle Eastern countries have a luxurious list of essential herbs and spices including those used in Indian sub-continent as well as Mediterranean. Asian countries like Japan, China, Thai, Vietnam and Myanmar add taste to their food using various types of rich herbs and spices.
As Shannon L. Alder said, “There is no perfection, only beautiful versions of brokenness.” Each country caters to not just top 11 spices or best 5 herbs. They have a long list of essential herbs and spices with brilliant and splendid names.
Some of the commonly used herbs and spices are as follows with scientific name. We are presenting 70 most popular herbs and spices with names in many languages. A brief overview is presented with each to understand its characteristics, advantages and usage of herb and spice.
Let us know in the comments below if you would like to recommend addition of any more herbs and spices to this list.
1. Allspice (Pimenta dioica)
Arabic : Bahar, Bhar hub wa na im Danish : Allehande Dutch : Jamaica pepper, piment English : Jamaica pepper, myrtle pepper, pimento, newspice Estonian : Harilik pimwnsipuu, Vurts Finnish : Maustepippuri French : Piment. Piment Jamaique, Poivre aromatique, toute-epice, poivre de la Jamaique German : Piment Neugewurz, Allgewurz, Nelkenpeffer, Jamaicapfeffer, Englisches Gewurz Hungarian : Jamaikai szegfubors, Szegfubors, Pimento, Amomummag Icelandic : Allrahanda Italian : Pimento, pepe di Giamaica Kannada : Gandamenasu Malayalam : Sarvasugandhi Norwegian : Allehande Polish : Ziele angielskie Portuguese : Pimenta da Jamaica Russian : Yamaiskiy pjerets Spanish : Pimienta de Jamaica, Pimienta gorda Swedish : Kryddpeppar Tamil : Sarvasukanthi Turkish : Yeni bahar
A spice in form of a powder made from the dark, round and small fruit of a tropical tree for extra flavor. Allspice flavor is close to combination of cinnamon, cloves, nutmeg, and pepper and thus sometimes considered their substitute. Allspice powder or whole allspice berries is used both in cooking and in baking usually at the beginning; and whole allspice berries are sometimes removed after cooking. Ground allspice is used for seasoning meat, soup, stew and vegetables.
By World of Spices
2. Asafetida (Ferula assa-foetida)
Arabic : Tyib, Haltheeth Bengali : Hing English : Devil’s dung French : Ferule Asafoetida German : Stinkendes steckenkraut Gujarati : Hing Hindi : Hing Kannada : Hinger,Ingu Kashmiri : Yang, Sap Malayalam : Kayam Marathi : Hing Oriya : Hengu Persian : Angustha-Gandha Punjabi : Hing Sanskrit : Badhika, Agudagandhu Sinhalese : Perumkayam Tamil : Perungayam Telugu : Inguva, Ingumo Urdu : Hing
A spice that is pale brown resin with a strong smell and is stored in sealed containers or small bottles. This gum resin has multiple uses in cooking and medicinal benefits. It is used to flavor gourmet food usually at the beginning of the cooking as well as to preserve food.
3. Basil (Ocimum basilicum)
Arabic : Raihan Assamese : Tulasii Bengali : Babui tulsi Chinese : Lo-le Dutch : Basilicum English : Sweet Basil French : Basilic German : Basilienkraut Gujarati : Sabje Hindi : Bawari bawari,Ban thulasi, Tulsi Italian : Basilico Japanese : Meboki Kannada : Amli, Huli Malayalam : Pachcha/sivatulasi Marathi : Sabja/Tulasa Oriya : durlabha Portuguese : Manjericao Punjabi : Imli, Tulasigidda,Tulasi Russian : Basilik Sanskrit : Barbari,Bana thulasi,Tungi Spanish : Alba Laca Swedish : Basilkort Tamil :Tulasi,Tirunirrippachai Telugu : Tulsi-chettu Thai : Horapa,Horapha Urdu : Imli
An herb whose leaves are used in fresh or dried form. It tastes a little sweet and is used in cuisines worldwide. In Italian cuisine it forms the base of pesto sauce and enriches flavor of salads, pasta, pizza, and other dishes. Basil leaves are used in tea, seasoning and Ayurvedic medicines. It is said to fight infection and boost immunity. The basil plant is considered holy by Hindus.
By World of Spices
4. Bay leaf (Laurus nobilis)
Arabic : Ghar Bengali : Tejpata Burmese : Thitchabo Chinese : Chai gui, Yuch-kuei Dutch : Laurier English : Sweet laurel, Bayleaf French : Laurier, Laurier desIndes German : Indisches Lorbeerblatt, Lorbeer Gujarati : Tamalapatra Hindi : Tejpat Italian : Alloro Japanese : Gekkeiju, Tamara-nikkei Tezipatto Kashmiri : Tejpata Malayalam : Tamalapatram Marathi : Darchini Portuguese : Loureiro Punjabi : Tejpat Russian : Laur, Malabarskaya korista Sanskrit : Tamalaka (Tejpatra) Spanish : Laurel Swedish : Lager Tamil : Talishappattiri Telugu : Talisapatri Urdu : Tejpat
A spice that is often a dried leaf of about 4-5 inch long. It was used by ancient Greeks and is part of many European cuisines. Bay leaves decoction to bathwater (boiling bay leaves for 5 minutes) is said to relieve sore muscles and rejuvenate the body. Bay leaves is considered natural bug repellent. Bay leaves’ smoke when inhaled is supposed to calm the body and mind and release stress.
By World of Spices
5. Bishop’s Weed (Aegopodium podagraria)
Arabic : Kamme Muluki Bengali : Jowan or Joan Gujarati : Yavan Hindi : Ajwain Kannada : Oma Kashmiri : Jawind Latin : Trachy Spermum Ammi Malayalam : Omum Marathi : Onva Oriya : Juani Persian : Zinian, Nankhwah Punjabi : Ajamoda, Avanika Sanskrit : Ajamoda, Avanika Tamil : Omum Telugu : Vamu Urdu : Ajowain
It’s a spice used for culinary and medicines – Ayurvedic and Unani. Bishop’s Weed was used by Romans as food staple. It is used in pickle preparations. The “seed” (the fruit) is supposed to cure numerous diseases in humans and animals. In India, traditionally it is used as a digestive aid. It is often consumed after a heavy meal with a little black salt.
By World of Spices
6. Black pepper (Piper nigrum)
Arabic : Filfil Aswad Bengali Kala morich, golmorich Chinese : Hu-Chiao Dutch : Peper French : Poivre German : Pfeffer Gujarati Kalamari, kalomirich Hindi Kali mirch Italian : Pepe Japanese : Kosha Kannada Kare menasu Kashmiri Marutis Malayalam Kurumulaku, nallamulaku Marathi Mira, kali mirch Oriya Gol maricha Portuguese : Pimenta Punjabi Kali mirch Russian : Pyerets Sanskrit Marich ushna, hapusha Spanish : Pimienta Swedish : Peppar Tamil Milagu Telugu Miriyala tige Urdu Kali mirch, Siah mirch
Black pepper is a spice with small black round fruits used as whole or in powdered form or in semi-crushed form. It is used as a spice or seasoning when dried to give strong flavor. Pepper spice is available in red, green and white color besides the most commonly used black color. Black pepper has plenty of medicinal benefits.
An herb with rough leaves and blue flowers consumed raw as salad greens or are cooked like spinach. Borage seeds are used to make Borage oil. As per some studies, Borage oil benefits skin, wrinkles, hair, arthritis and inflammation among other benefits.
By World of Spices
8. Cambodge (Garcinia cambogia)
Chinese : Guan-mu Dutch : Geelihars English : Malabar tamarind French : Gamboge German : Gummiguttbaum Hindi : Goraka Malayalam : Kodampuli Sanskrit : Vrikshamala
Cambodge is a tropical fruit commonly known as ‘Malabar Tamarind’. Its berry is of the size of an apple and yellow or red in color forming tough skin or rind. The dried skin of the berries is used to flavor curries. In Sri Lanka the dried skin with salt is used for curing fish. The rind is widely used in anti-obesity drugs.
By World of Spices
9. Caper (Capparis spinosa)
Arabic : Kaber/Lussef Egypt : Caperberry French : Capre German : Kaper Greek : Kappari Hindi : Kabra Italian : Cappero Kannada :Mullukattari Marathi :Kabur Punjabi :Kaur,Barar Spanish : Alcaparra Telugu :Kokilakshamu
Caper flower buds, semi mature fruits and young shoots with small leaves are used as a spice. It gives flavor, aroma and base to pasta sauces, pizza, fish, meats and salads. Caper berries are said to benefit liver function and used as diuretic and tonics. Caper extracts and pulp are used in cosmetics.
By World of Spices
10. Caraway (Carum carvi)
Arabic : Karaway Bengali : Jira or Zira Chinese : Fang Feng Dutch : Karwif French : Grainsde Carvi Greek : Karo Hindi : Siya zira or Shia zira Italian : Caro Kannada : Shime jeerige Kashmiri : Gunyun Malayalam : Shima jirakam Marathi : Vilaiti zirah Punjabi : Zira-siah Sanskrit : Sushavi Sindhi : Kalu Duru Tamil : Shimai shambu Telugu : Sima jirakai
A spice whose seeds used in cooking, breads, cakes or as seasoning. Caraway is also known as meridian fennel, Shahi Jeera and Persian cumin as they look similar. Some people consider Caraway as a better form of cumin seeds, however, their flavors are different. Caraway seeds have a strong aromatic flavor whereas cumin is milder.
By World of Spices
11. Cassia (Cinnamomum cassia Blume)
Arabic : Darasini Chinese : Gui pi/Gui Dutch : Kassia French : Cannelle de cochinchine German : Kassie Gujarati :Tajj Hindi :Jangli dalchini Italian : Cassia Japanese : Bokei Malayalam:Ilavangum,vayana Sanskrit :Sthulatvak Spanish : Canela de la China Swedish : Kassia Tamil :Ilavangapattai Telugu :Lavangapattai
Cinnamomum Cassia (Chinese cassia or Chinese Cinnamon) is a spice referring to the dried bark of cassia which is a small, bushy, ever green tree, and grey brown bark. Cassia bark has stronger flavor as compared to Cinnamon. Cassia dried twigs are used to make medicine. Cassia leaves are used to cure diabetes. Cassia essential oil is also called cassia cinnamon oil.
By World of Spices
12. Cardamom, Big (Elettaria cardamomum)
Bengali : Bara Elaichi Chinese : Xiang Doukou English : Black Cardamom, Nepal Cardamom French : Cardamome noir German : Nepal Cardamom Hindi : Bara Elaichi Malayalam : Perelam Nepalese : Elaa Punjabi : Bara Elaichi Sanskrit : Brihadaela Tamil : Periya yalam Telugu : Peddayelaki Urdu : Bara Elaichi
A spice, black or big cadamom is a fruit with black seeds with sweet flavor. It is used in biryani, curry powder, biscuits, sweets and medicines. Cardamom essential oil benefits include treatment against bad breath, digestive problems and more. Cardamom essential oil can scent the home and provide spiritual benefits.
By World of Spices
13. Cardamom, Small (Elettaria cardamomum Maton)
Arabic : Hal Bengali : Chhoti elachi Chinese : Pai-tou-k’ou Dutch : Kardemom French : Cardamome German : Kardamom Gujarati : Elaychi Hindi : Chhoti elaichi Italian : Cardamomo Japanese : Karudamon Kannada : Yelakki Kashmiri : Aa lbuduaa l Malayalam : Elathari Marathi : Velchil Oriya : Alaichi Portuguese : Cardamomo Punjabi : Elaychi Russian : Kardamon Sanskrit : Ela Spanish : Cardamomo Swedish : Kardemumma Tamil : Yelakkai or Elakkai Telugu : Yealak-Kayulu or Elakkayi Urdu : Ilaychi
A spice, small or green cardamom is a fruit with black seeds with sweet flavor. Green cardamom is used in cooking gourmet food, tea, confectionaries and sweets for flavor and aroma. Cardamom is said to provide physical, mental, emotional and spiritual benefits. Cardamom is readily used in medicines and is its use is supposed to calm frustration and anger. According to some, cardamom oil brings insight and wisdom to the soul.
By World of Spices
14. Cayenne pepper (Capsicum annuum)
Arabic : Filfil Ahmar Bengali : Lanka, Lankamorich British : Chillies(Hot) Pepper(Sweet) Chinese : Hesiung Yali chiao Dutch : Spaanse Peper French : Puvre de Guinee German : Paprika Gujarati : Marcha Hindi : Lal mirch Italian : Peperone Japanese : Togarashi Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Portuguese : Pimento Punjabi : Lalmirch Russian : Struchkovy pyeret Spanish : Pimenton Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
Cayenne pepper is a spice from fruits of species of chilli. It is used to enhance the flavor of savory dishes, and its nutritional value provides health benefits. This red pepper usually comes in powder form and has a strong flavor to make food spicy. Cayenne pepper made from the seeds of plants in the capsicum family like jalapeño and bell peppers.
By World of Spices
15. Celery seed (Apium graveolens, variety dulce)
Arabic : Karafs Bengali : Bandhuri, Chanur Chinese : Chin Dutch : Selderij French : Celeri German : Sellerie Gujarati : Bodiajmoda Hindi : Shalari, Ajmud, Randhuni Italian : Sedano Japanese : Serorii Malayalam : Ayamodakam Marathi : Ajmoda Portuguese : Apio Punjabi : Kernauli Russian : Syel’derey Sanskrit : Ajmoda Spanish : Aipo Swedish : Selleri Tamil : Ajmoda
Celery seeds are often used in cooking, to make pickles and to flavor food. Celery leaves and stalks are used as salads and in soups. However celery seeds come from a related plant called wild celery or smallage. Dried ripped fruit of celery is also used as spice to season meat, flavor beverages, confectionaries, ice creams and baked goods. Celery seeds are claimed to be natural medicine to benefit against asthma and liver diseases.
An herb is also called French Parsley and Garden Chervil. Chervil in Latin means “leaves of joy”. These leaves are one of the four major spices in France. Many grow chervil herb in their kitchen garden to get the fresh supply for salad, sauce like béarnaise, and dishes, especially egg dishes. Food lovers complement fish, seafood as well as vegetables with Chervil.
By World of Spices
17. Chili or Chilli (Capsicum species)
Arabic : Filfil Ahmar Bengali : Lanka, Lankamorich British : Chillies(Hot) Pepper(Sweet) Chinese : Hesiung Yali chiao Dutch : Spaanse Peper French : Puvre de Guinee German : Paprika Gujarati : Marcha Hindi : Lal mirch Italian : Peperone Japanese : Togarashi Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Portuguese : Pimento Punjabi : Lalmirch Russian : Struchkovy pyeret Spanish : Pimenton Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
A spice available as green chillies (fresh) or red chillies (semi-fresh or dried) used for a hot flavor. Chilli is used as powder called red chilli powder to give strong flavor to food. Diced or whole chilli are used to garnish food. They come in numerous varieties and have many names across regions. Some are mild and some are very strong. There are numerous recipes of chilli around Indian sub continental region alone.
Chives is an herb with long thin leaves that look like spring onions. The taste of Chives is a little milder to that of onions with a hint of garlic. The entire chive from bulb to leaves is edible and it is grown as a kitchen garden herb. It is one of the four major or indispensable spices used in France.
By World of Spices
19. Cinnamon (Cinnamomum verum)
Arabic : Querfa Bengali : Dalchini Gujarati : Dalchini Hindi : Dalchini, Darchini Indonesia :Kayu manis Kannada : Lavangapattai Malayalam : Karuvapatta Marathi : Dalchini Oriya : Dalchini Persian : Darchin Punjabi : Dalchini Sanskrit : Darushila Sinhala : Kurundu Tamil : Karuvapattai, Sannalavangapattai Turkish : Tarcin Urdu : Dalchini
Cinnamon is a spice from the bark of a tree. This brown bark is used in small sticks or as powder to give a special sweet aroma to savory food as well as sweet food like cinnamon apple pie. It is used in breakfast cereals, snackfoods and even tea. Its health benefits are linked to blood sugar and functioning of heart. Paste of cinnamon and honey can be effective in treating arthritis pain.
By World of Spices
20. Clove (Syzygium aromaticum)
Arabic : Kabsh ,Qarunfil Bengali : Lawang Chinese : Ding xiang French : Clou de girofle German : Nelke Gujarati : Lavang Hindi : Laung Indonesian : Cengkeh Kannada : Lavanga Malayalam : Grambu Marathi : Luvang Oriya : Labang Punjabi : Laung Sanskrit : Lavanga Tamil : Kirambu, Lavangam Telugu : Lavangalu Urdu : Laung
A spice referring to bud of flower which is small, brown and dry. Clove benefits may be seen in decoct water, smoke, in culinary and in medicines. Clove is used in innumerable recipes – savory or sweet. Cloves are popular constituent in toothpaste, ayurvedic medicines, and in home health remedies.
By World of Spices
21. Coriander or Cilantro (Coriandrum sativum)
Arabic : Kuzhbare Bengali : Dhana, Dhania Chinese : Hu-sui Dutch : Koriander French : Corriandre German : Koriander Gujarati : Kothmiri, Libdhaba Hindi : Dhania or Dhanya Japanese : Koendoro Kannada : Kothambri, Kothamiri bija Kashmiri : Deaniwal, Kothambalari Malayalam : Kothumpalari bija Marathi : Dhana Oriya : Dhania Portuguese : Coentro Punjabi : Dhania Russian : Koriandr Sanskrit : Dhanyaka Spanish : Cilantro Swedish : Koriander Tamil : Kothamalli Telugu : Dhaniyalu
Coriander (or Cilantro as it is called in USA) is a small plant whose leaves are used as herb and seeds which are small light brown balls are used as spice. It is known as Chinese parsley and is used to flavor dishes from various worldwide cuisines. Very regularly, Coriander is used to garnish dishes and to get fresh looks. Coriander leaves and coriander seeds have a list of health benefits.
By World of Spices
22. Cumin (Cuminum cyminum)
Arabic : Kammun Bengali : Safaid jira or Zeera Chinese : Machin Dutch : Komijn French : Cumin German : Romischer Kummel Gujarati : Jiru or Jeeru Hindi : Jira, Jeera, Zira or Safaid jeera Or Zeera Italian : Comino Kannada : Jeeriege Kashmiri : Zyur Malayalam : Jeerakam Marathi : Jeregire Oriya : Jira, Jeera Portuguese : Cominho Russian : Kmin Sanskrit : Jiraka, Jira Sindhi : Zero Spanish : Comino Swedish : Spiskummin Tamil : Ziragum or Jeeragam Telugu : Jidakara, Jikaka
Cumin is a spice referring to small fruit or “seed” of brown color. Cumin has strong taste often used in savory cooking in whole seed form and in powder form of seed. Cumin is one of the essential spices of Indian, Mexican and Vietnam cuisine. Cumin is used in gourmet staple food based wheat flour or rice in Indian sub-continent. It is used in almost every Indian dish that there are dishes with the name of “Jeera”.
By World of Spices
23. Curry leaf (Murraya koenigii)
Assamese : Narsinghs, Bisharhari Bengali : Barsanga, Kariphulli Chinese : Ga lei yihp Dutch : Kerriebladeren English : Curry leaves French : Feuilles de cari German : Curryblatter Gujarati : Goranimb, Kadhilimbdo Hindi : Kathnim, Mitha neem, Curry patta or kurry patta, Gandhela, Bareanga Kannada : Karibevu Malayalam : Karriveppilei Marathi : Karhinimb, Poospala, Gandla, Jhirang Oriya : Barsan, Basango, Bhuraunga Punjabi : Kadi patta Sanskrit : Krishna nimba Spanish : Hoja Tamil : Karivempu, Karuveppilei Telugu : Karepaku
Curry leaf refers to a herb that is essentially leaf of the curry tree. Mostly fresh curry leaves are used in many dishes in South Indian cuisines for spicy, strong piney-lemony aroma. Curry leaves are supposed to be packed with carbohydrates, fiber, calcium, phosphorous, irons and vitamins. Curry leaves provide many health benefits.
By World of Spices
24. Dill (Anethum graveolens)
Arabic : Shibith Bengali : Sowa Chinese : Shin-Lo Dutch : Dille French : Aneth German : Dill Gujarati : Surva Hindi : Sowa Italian : Aneto Kannada : Sabasige Kashmiri : Sor Malayalam : Sathakuppa Marathi : Surva, Shepu Portuguese : Endro Punjabi : Sowa Russian : Ukrop Sanskrit : Satapushpi Spanish : Eneldo Swedish : Dill Tamil : Sathakuppi Sompa Telugu : Sabasiege Urdu : Sowa
Dill is a plant whose feathery green leaves and flat oval fruits or “seeds” are used in food. Dill stems and blossom heads are used for pickles. Dill is found in European and Asian cuisines. Dill leaves are commonly used in stew, soup and seasoning. Its oil is used in soaps and as aromatic essence. It is mostly grown in Eurasia.
By World of Spices
25. Fennel (Foeniculum vulgare)
Arabic : Shamar Bengali : Pan, Muhiri, Mauri Chinese : Hui-Hsiang Dutch : Venkel French : Fenouil German : Fenchel Gujarati : Variari Hindi : Saunf, sonp Italian : Finocchio Japanese : Uikyo Kannada : Badi-sopu Malayalam : Perum jeerakam Marathi : Badishep Portuguese : Funcho Punjabi : Saunf Russian : Fyenkhel Sanskrit : Madhurika Spanish : Hinojo Swedish : Fankal Tamil : Shombei Telugu : Sopu, Pedda-jilakara
Fennel is a herb with feathery leaves whose leaves and thin fruit or “seeds” are used for pickles, soups, meat dishes, sauces and confectionaries. Fennel leaves and fennel seeds have sweet taste and aroma. Fennel is commonly used in tea, mouth freshener, many medicines and home health remedies. Fennel is one of the most common herbs in Italy and Indian sub-continent.
By World of Spices
26. Fenugreek (Trigonella foenum-graecum)
Arabic : Hulba Bengali : Methe Chinese : K’u – Tou Dutch : Fenegriek French : Fenugrec German : Bockshorklee Gujarati : Methe Hindi : Methe Italian : Fieno Greco Japanese : Koroha Kannada : Menthya Malayalam : Ventayan, Uluva Marathi : Methe Oriya : Methe Portuguese : Alforva Punjabi : Methe Russian : Pazhitnik Sanskrit : Methe Spanish : Alholva Swedish : Bockshornklee Tamil : Vendayam or Venthiyam Telugu : Mentulu or Menthulu Urdu : Methe
Fenugreek is a plant whose small seeds of yellow color are used as a spice. The fresh leaves of fenugreek are often used like spinach to make dishes. Dried leaves are used to flavor curry in Indian cuisines. It is considered good for blood sugar levels and for lactating mothers. Fenugreek is used in medicines and to hide the taste of other medicines.
All parts of sassafras plants, including roots, stems, bark, twig leaves, flowers, and fruit are used for food, medicine, and fragrance. Sassafras tree is a tall tree mostly in eastern USA and eastern Asia. Sassafras spice is famous for its aroma. Sassafras paste is known as a poultice and is used to treat wounds and sores. Sassafras root bark was used to treat digestive issues.
By World of Spices
28. Garlic (Allium sativum)
Arabic : Thum Assamese : Naharu Bengali : Rashun Chinese : Suan Dutch : Knoflook French : Ail German : Knoblanch Gujarati : Lasan Hindi : Lasun, Lessan, Lahsun Italian : Agilio Japanese : Ninniku Kannada : Bellulli Kashmiri : Ruhan Malayalam : Vellulli Marathi : Lusson Oriya : Rasuna Portuguese : Alho Punjabi : Lassan, Lasun Russian : Chesnok Sanskrit : Lashuna Spanish : Ajo Swedish : Vitlok Tamil : Ullipundu, Vellaippundu Telugu : Velluri Urdu : Lassun, Leshun
Garlic is an herb when its leaves are used for cooking. Garlic is also a spice when cloves of its bulb are used for cooking and for medicine. Garlic is very common in many cuisines worldwide that fresh garlic, dried garlic powder, garlic paste and garlic oil are used to flavor foods. It is said to improve drive, immunity, heart functioning and blood system. April 19 is recognized as National Garlic Day in USA.
By World of Spices
29. Ginger (Zingiber officinale)
Arabic : Zanjabil Bengali : Ada Chinese : Chiang Dutch : Gember French : Gingembre German : Ingwer Gujarati : Adu Hindi : Adrak, Sonth Italian : Zenzero Japanese : Shoga Kannada : Shunti, Ardraka Malayalam : Inchi Marathi : Ale Oriya : Ada Portuguese : Gengibre Punjabi : Adrak, Sund Russian : Imbir Sanskrit : Ardraka Spanish : Jengibre Swedish : Ingefara Tamil : Inji Telugu : Allamu, Sonthi Urdu : Adrak, Adhrak
Ginger is a spice referencing a light brown root (or rhizome) with thin skin and fibrous core. Ginger is very commonly used in food, sweets, pickles, tea and medicines as it is told to have benefits for both men and women. Ginger is called Adrak when fresh, and Sund when dried in Hindi. It is told to have anti-inflammatory benefits and can relieve nausea, gastrointestinal irritation and muscle pain. Many consider that juice of ginger and honey can treat cough.
By World of Spices
30. Greater Galanga (Alpinia galangal)
Arabic : Galangal Chinese : Gou leuhng geung Dutch : Grote galanga English : Siamese ginger French : Galanga,Souchet long German : Galgant Gujarati : Kolinjan Hindi : Kulanjan, or bara Kulanjan Indonesian : Laos Kannada : Rasmi Kannada: Sugandha vachi, Rasmi Malayalam : Chittaratha,Kolingi Malayalam: Chittaratha, Araatta, Perasatta, Kolingi Marathi : Koshtkulinjan Marathi: Baripankijar, Koshikulinjan Sanskrit : Kulanjana Tamil: Chittarattai, Sangandam Tittiram Telugu: Peddumparashtram, Kachoramu Thai : Dok kha Urdu: Kulanjan Vietnam : Rieng
Greater Galanga or Thai Ginger or Siamese Ginger is the dried rhizome which is deep orange to brown in color, aromatic, pungent and bitter. The aroma of Galanga is similar to lemon and taste is less peppery as compared to ginger. Fresh Galangal rhizome is a spice used in Asia-Pacific cuisines to transform an ordinary dish into a culinary treat. Galangal is also supposed to benefit against many diseases.
Horseradish is a hardy herb with large leaves and pungent root, which contain oil with strong pungent smell and biting taste. Horseradish is used as an appetizing spice. High in Vitamin ‘C’ leaves are used in salads and sandwiches. Grated root mixed with vinegar and salt is an appetizing spice and a pungent condiment to enhance the flavor of beef. It is also available as horseradish cream, sauce or relish.
By World of Spices
32. Hyssop (Hyssopus officinalis)
Arabic: alzawfa Bengali: Sugani dha latābiśēṣa Chinese : Ngau sat chou Dutch : Hyssop French : Hysope German : Eisop Greek : Issopos Gujarati: Hāyasōpa Hindi : Zufah-yabis Italian : Issopo Kannada: Hisāp Malayalam: hisēāpp Marathi: Hāyasŏpa Sanskrit : Jufa Spanish : Hisopo Tamil: Haicōp Telugu: His’sōpu Urdu : Zufah
Hyssop is an herb from the mint family whose leaves and flower are used in cooking, tea and medicine. Hyssop leaves are chopped and scattered on salads, meat or oily fish dishes. Hyssop fresh leaves are served with soft cheeses like goat cheese or cottage cheese. People mix a few drops of hyssop oil into a smoothie. The oil of hyssop seeds exhibits antimicrobial properties. Hyssop leaves were used for sprinkling in ancient Jewish rites of purification.
By World of Spices
33. Juniper Berry (Juniperus communis)
Arabic : Arar Chinese : Du song Czech : Jalovec Dutch : Jeneverbes French : Genevrier German : Wacholder Hindi : Aaraar Italian : Ginepro Sanskrit : Hapusha Spanish : Enebro/Junipero
Juniper Berry (or female seed cone) is fleshy berry like fruit that gives clean, resinous smell. Juniper Berry is small ball of bluish black color when fresh and dark purple when ripe. Juniper is used to flavor recipes like cake, syrup, jam, pancakes, dishes, pie, and marshmallow. Juniper Berry is used in Europe to prepare alcoholic beverages. Juniper oil is used to flavor liquors and cordial. Juniper Berries are also used in face wash, gin etc.
Kaffir lime is a citrus tree from South East Asia whose leaves and fruit are used for citrus flavor in culinary. It is also called Makrut Lime, Thai Lime or Mauritius Papeda. Its juice, rind and crushed leaves release an intense citrus fragrance. Kaffir Lime leaves are Asian version of Bay Leaves and added to Thai or Indonesian curries, soups, and stir-fries. Kaffir lime juice is used in many recipes. Kaffir lime juice has become popular all over the world as acids present in help to reduce the chances of marks and scars.
35. Kashmiri Red Chilli (Capsicum species)
Arabic : Filfil Ahmar Bengali : Lanka, Lankamorich British : Chillies(Hot) Pepper(Sweet) Chinese : Hesiung Yali chiao Dutch : Spaanse Peper French : Puvre de Guinee German : Paprika Gujarati : Marcha Hindi : Lal mirch Italian : Peperone Japanese : Togarashi Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Portuguese : Pimento Punjabi : Lalmirch Russian : Struchkovy pyeret Spanish : Pimenton Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
Kashmiri Red Chilli is a chilli that is deep red, long, fleshy and mild taste. It is cultivated in Kashmir and region around it for benefits of more color and less heat. Kashmiri Red Chilli powder is mostly used for tandoori dishes as the roasted Kashmiri Red Chilli has a very pleasant aroma. Kashmiri Red Chilli is used to enrich the red color in a recipe by getting absorbed in oil and surface of meat. It is often used in Biryani, rice and curries.
36. Kokam (Garcinia indica)
Bengali : Kokam English : Indian Tallow tree/Garcinia French : Brindonnier Gujarati : Kokan Hindi : Kokam Japanese : Garushinia Kannada : Murgala Malayalam : Punampulli Marathi : Amsol, Katambi, Kokam, Ratamba Punjabi : Kokam Tamil : Murgal
The rind and juice of ripened Kokam fruit is used in curries. The dried and salted rind is used as a condiment as well as to prepare red, pleasant flavored cooling syrup. It is used as garnish and to give an acid flavor to curries. Kokam butter is nutritive, demulcent and antiseptic. Kokam is found in the Western Ghats in India and in the Andaman Nicobar Islands. Kokam has special place is Ayurveda by the name of Vrikshamla.
Lemon is a citrus tree whose round yellow golf ball size fruits are used for citrus flavor. Lemon is native to south Asia. Lemon is a key ingredient in drinks like lemonade, lemon water with honey and foods like lemon rice, lemon meringue pie. Lemon pickle is famous for its taste and values. Lemon is an excellent source of vitamin C and antioxidants and provides immune-boosting, antibacterial, and antiviral qualities. It benefits skin, weight loss and digestion.
Lemongrass is an herb which is long thick grass used especially in Southeast Asian meals for a lemon flavor. Lemongrass is also called fever grass and ginger grass. Lemongrass is available in many forms- fresh, dried, tea, oil and food supplement. Lemon grass tastes good in soups, tea and food and is said to provide skin benefits.
39. Lovage (Levisticum officinale)
Dutch : Lavas French : Liveche English : Love Parsley,Lovage German : Liebstockl Greek : Levistika Italian : Levistico Russian : Lyubistockl Thai : Kot cheyng
It is a plant whose leaves and stem are used in Europe as a herb or as a vegetable and seeds are used as spice especially in south Europe. The roots, seeds and leaves are used for flavoring foods. Flowering tops yield volatile oil. The leaves and stems are blanched and eaten as salads. In medicine it is used as a liver tonic and is used against bladder inflammation.
40. Mace (Myristica fragrans)
Arabic : Jouza at-Teeb Bengali : Jaiphal Chinese : Dou kou shu Dutch : Nootmuskaat French : Muscade German : Muskatnu Greek : Moschokarido Gujarati : Jaiphal Hindi : Jaiphal Indonesia : Pala Italian : Noce moscata Kannada : Jayikai Kashmiri : Zaaphal Malayalam : Jathikka Marathi : Jaiphal Oriya : Jaiphala Punjabi : Jaiphal Sanskrit : Jatiphala Spanish : Moscada Tamil : Jathikai Telugu : Jajikai Urdu : Jaiphal
Mace is a spice referring to the crushed shell of nutmeg and is a bit costly. People look for substitute of Mace in allspice, cinnamon and ginger. Mace is grown mostly in southwest Asia but consumed all over the world for both savory and sweet recipes. In Northern Europe, mace is used in hearty vegetable dishes, cream sauces and sausages. Mace is also used in fruits, white-fleshed fish, chicken, lighter dairy applications, pork and cookies.
41. Marjoram (Origanum majorana)
Bengali : Murru, Deccan, Muruva Czech : Majoranka Dutch : Marjolein French : Marjolain German : Marjoran Greek : Matzourana Hindi : Marwa, kuthara Italian : Maggiorana Japanese : Majoramu Kannada : Maruga, Kumaon bantulsi Malayalam : Maruva Punjabi : Marwa Sanskrit : Maru, Sinshi, Murwo Tamil : Maruvu Urdu : Marva khusha
Marjoram is an herb whose leaves are used in culinary for sweet, floral, lightly spiced fragrance. Marjoram is very similar to Oregano but has milder taste. Marjoram is grown in the Mediterranean, North Africa, and Western Asia. Marjoram is often used to garnish salads, soups, and meat recipes. It is available in various forms such as fresh or dried marjoram leaves, marjoram powder and marjoram essential oil.
42. Menthol (Formula: C10H20O)
Arabic: almanthul Bengali: Minthala Chinese: Bòhé nǎo Dutch: Menthol French: Menthol German: Menthol Hindi: Pudine ka Sat Italian: Menthol Japanese: Mentōru Kannada: Menthāl Malayalam: mentēāḷ Marathi: Pudine ka Sat Portuguese: Mentol Punjabi: Pudine da Sat Russian: Mentol Spanish: Mentol Swedish: Mentol Tamil: Menthol Telugu: Menthol
Menthol smells and tastes like mint and is obtained from the oils of corn mint, peppermint, or other mints. Menthol is also called peppermint camphor. Menthol crystal is clear or white in color and gives cooling sensation. Menthol is added to many daily products like candy, syrups, creams, ointments, nasal sprays, powders and pills for its benefits of cooling taste and smell.
43. Mint (Mentha)
Arabic : Eqama Bengali : Pudina Chinese : Pak hom ho Dutch : Pepermunt French : Meuthe anglaise German : Pfefferminze Greek : Menta Gujarati : Pudina Hindi : Pudina Italian : Menta peperina Kashmiri : Pudyanu Malayalam : Puthina Marathi : Pudina Punjabi : Pudina Spanish : Menta/ Piperita Tamil : Pudina Telugu : Pudina Turkish : Nane Urdu : Pudina
Mint is an herb that grows close to the ground, with green leaves and has a strong fresh smell. Mint family has multiple species variant in taste and smell. Mint has sweet taste, produces a lingering cool sensation, and helps to reduce sodium and sugar intake. The fresh mint leaves have more flavor and scent as compare to dried mint leaves. Rich in nutrients, Mint benefits digestion, brain, cold and breathe.
44. Mustard (brown) (Brassica juncea)
Arabic : Khardal Chinese : Chieh Dutch : Mosterd French : Moutarde German : Senfsaat Gujarati : Rai Hindi : Rai, Banarasi rai, Kalee sarson Italian : Senape Japanese : Shiro Karashi Kannada : Sasave Kashmiri : Aasur, Sorisa Malayalam : Kaduku Portuguese : Mostarda Punjabi : Rai, Banarasi rai, Kalee sarson Russian : Gorchitsa Sanskrit : Asuri, Bimbata Spanish : Mostaza Swedish : Senap Tamil : Kadugo Telugu : Avalu Urdu : Rai, Banarasi rai, Kalee sarson
A spice referring to very small ball shaped seeds of a small height plant with yellow flowers. The usual mustard is brown or dark in color. There are many varieties of mustard and major ones besides brown mustard are Black mustard (Brassica nigra) and White/Yellow mustard (Sinapis alba). It is very commonly used in south Indian cooking. Its oil is well used across the world. Its leaves are used like spinach to make main course in North India. Mustard sauce or condiment is used commonly across Europe and Americas especially with meat.
45. Nutmeg (Myristica fragrans)
Arabic : Jouza at-Teeb Bengali : Jaiphal Chinese : Dou kou shu Dutch : Nootmuskaat French : Muscade German : Muskatnu Greek : Moschokarido Gujarati : Jaiphal Hindi : Jaiphal Indonesia : Pala Italian : Noce moscata Kannada : Jayikai Kashmiri : Zaaphal Malayalam : Jathikka Marathi : Jaiphal Oriya : Jaiphala Punjabi : Jaiphal Sanskrit : Jatiphala Spanish : Moscada Tamil : Jathikai Telugu : Jajikai Urdu : Jaiphal
Nutmeg is a popular spice referring to a hard seed of a tropical tree. Nutmeg powder is called Mace which is a bit costly. It is grown mostly in southwest Asia but consumed all over the world both savory and sweet recipes. A pinch of Nutmeg is used in sauces, fruits, custards, punches, curries, pasta and hearty vegetables. Nutmeg is one of the key ingredients in garam masala. Nutmeg has numerous health benefits related to brain function, insomnia, digestion, men’s health and pain.
46. Oregano (Origanum vulgare)
Arabic : Anrar Czech : Oregano French : Origan German : Oregano Greek : Origanon Hindi : Sathra, Mirzanjosh Italian : Origano Malayalam : Kattumaruva Punjabi : Mirzanjosha Spanish : Oregano Thai : Origano Urdu : Mirzanjosha
Oregano is a popular and widely used herb whose leaves are used in salads and cooking. Fresh, dried or powder oregano is used for pungent aroma and strong flavor to a variety of savory foods, although fresh crushed oregano leaves have more aroma. Oregano is well known for its use in pizza, pasta sauce, and seasoning. Oregano when balanced with onion, garlic, basil, parsley, thyme and olive oil makes a good recipes.
47. Paprika (Capsicum annuum)
Arabic : Filfil Ahmar Bengali : Lanka, Lankamorich British : Chillies(Hot) Pepper(Sweet) Chinese : Hesiung Yali chiao Dutch : Spaanse Peper French : Puvre de Guinee German : Paprika Gujarati : Marcha Hindi : Lal mirch Italian : Peperone Japanese : Togarashi Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Portuguese : Pimento Punjabi : Lalmirch Russian : Struchkovy pyeret Spanish : Pimenton Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
Paprika is a spice from red peppers or capsicum of sweeter variety and it tends to be milder. Paprika originated in Mexico and is available in powdered form for color and to give flavor to the food. Paprika Powder is often made from Kashmiri Mirch which is famous for its flavor. Paprika powder is crushed pulp after discarding most of the seeds. Paprika is used in Indian, Mexican, Thai and continental culinary to garnish, season and color rice, stews, soups, sausages and meats.
Smoked paprika is a Spanish spice made from pimiento peppers that are dried over an oak fire smoke and then grounded.
48. Parsley (Petroselinum crispum)
Arabic :Baqdounis Chinese :Xiang cai Dutch :Peterselie French :Persil German :Petersil Greek :Petroselinon Hindi :Ajmood Italian :Prezzemolo Japanese :Paseri Kannada :Achu-Mooda Malayalam :Seema malli
Parsley is an herb with curly leaves, which in Greek means “rock celery”. Parsley is one of the world’s most popular herb and can be grown in kitchen garden. Parsley is used in culinary to give fresh flavor to cooking or to garnish. People drink Parsley juice for its impressive health benefits. It is one of the four major spices in France. Parsley is considered to benefit blood pressure, allergies and inflammatory diseases.
49. Pepper Long (Piper longum)
Assamese : Piplu, Pipal Bengali : Piplamore (root), Pipli Chinese : Bat but Czech : Pepr dlouhy Dutch : Langwerpige peper French : Poivre long German : Langer peper Gujarati : Pipli Hindi : Pipli Italian : Pepe lungo Kannada : Hippali, Hippalibali, Kuna Malayalam : Tippali Marathi : Pimpli Oriya : Pippoli Punjabi : Piplamul (root) Sanskrit : Pippali Sindhii : Pippli Tamil : Tippili, Sirimulam Telugu : Tippili, Pippuloo Urdu : Pipul
Pepper Long is spice mostly referred by its scientific name Piper Longum, Pepper long is the dried fruit of dark, thin, small cylindrical shape with aroma. It is used in Indian garam masala, pickles and preserves. Piper Longum seeds are available in small packaging of 10 or so. Piper longum fruits and roots have medicinal value like asthma, hair health, indigestion.
50. Peppercorns (Piper nigrum)
Arabic : Filfil Aswad Bengali Kala morich, golmorich Chinese : Hu-Chiao Dutch : Peper French : Poivre German : Pfeffer Gujarati Kalamari, kalomirich Hindi Kali mirch Italian : Pepe Japanese : Kosha Kannada Kare menasu Kashmiri Marutis Malayalam Kurumulaku, nallamulaku Marathi Mira, kali mirch Oriya Gol maricha Portuguese : Pimenta Punjabi Kali mirch Russian : Pyerets Sanskrit Marich ushna, hapusha Spanish : Pimienta Swedish : Peppar Tamil Milagu Telugu Miriyala tige Urdu Kali mirch, Siah mirch
Peppercorn is the whole “seed” (i.e. fruit) of pepper plant. Peppercorn is black small round ball which has strong taste. Peppercorn is also available in variety of colors like white, green, red etc. making almost a spectrum of rainbow. People use clear peppercorn crushers on dining tables to enjoy the colors of peppercorns. Peppercorn has special place in culinary as it can be used in almost any savory dish, and in medicine.
51. Pepper or pepper powder (Piper nigrum)
Arabic : Filfil Aswad Bengali Kala morich, golmorich Chinese : Hu-Chiao Dutch : Peper French : Poivre German : Pfeffer Gujarati Kalamari, kalomirich Hindi Kali mirch Italian : Pepe Japanese : Kosha Kannada Kare menasu Kashmiri Marutis Malayalam Kurumulaku, nallamulaku Marathi Mira, kali mirch Oriya Gol maricha Portuguese : Pimenta Punjabi Kali mirch Russian : Pyerets Sanskrit Marich ushna, hapusha Spanish : Pimienta Swedish : Peppar Tamil Milagu Telugu Miriyala tige Urdu Kali mirch, Siah mirch
Pepper powder is a spice and is powdered form of peppercorn, a black or white small round balls, used to add strong taste to the food. Pepper has special place in culinary as it can be used in almost any savory dish. Pungent smell, hot taste and health benefits make pepper a popular spice worldwide and a favorite ingredient of worldwide cuisines. A pinch of black pepper powder with a little honey is considered a home remedy for sore throat.
52. Pomegranate Seed (Punica Granatum)
Assamese : Dalim Bengali : Dalimb Czech : Granatounik Dutch : Granaatappel French : Grenade German : Granatapfel Greek : Rodia Gujarati : Dalamb, Dadam Hindi : Anardana Italian : Melograno Japanese : Zakuro Kannada : Dalimbari Kashmiri : Daan Malayalam : Maathalanarakam Marathi : Dalimb Oriya : Dalima Punjabi : Anardana Sanskrit : Dadima Spanish : Granada Swedish : Granatapple Tamil : Mathalam pazham Telugu : Danimma pandu Urdu : Anardana
The dried seeds of pomegranate with pulp are used as a spice to give sour flavor to curries. The juice, rind, pulp and seeds of Pomegranate are healthy, nutritional and medicinal. Pomegranates can have anti-inflammatory effects and can fight type-2 diabetes and obesity. Regular consumption of pomegranate improves gut health, digestion, men’s health and women’s health.
53. Poppy seed (Papaver somniferum)
Arabic : Khashkhash Bengali : Kashash Chinese : Ying Shu Dutch : Slaapbol French : Pavot German : Mohn Gujarati : Khuskhush Hindi : Kashash Italian : Papavero Japanese : Keshi Kannada : Khasksi Malayalam : Kashakasha Marathi : Khus khus Portuguese : Dormideira Punjabi : Khush khush, Khas Russian : Mak Sanskrit : Khasa, Khakasa Spanish : Adermidera Swedish : Opiumvallmo Tamil : Gaehagesha kasakasa Telugu : Kasakasa, Gasagasla, Gasalu Urdu : Kashkash sufaid
Poppy seed is highly nutritive, very small round ball is used as food, supporting ingredient and a source of fatty oil. You can make curries, sweets, breads, cakes, cookies, pastries, and confectionery. Poppy seeds are used against constipation, coughing and sleeplessness.
54. Rock salt or Halite (NaCl)
Arabic: almulihu alsakhriu Dutch: steen zout French: sel gemme German: Steinsalz Hindi: sendha namak Italian: salgemma Japanese: Gan’en Portuguese: sal-gema Russian: kamennaya sol’ Spanish: sal de roca Swedish: bergsalt
Rock salt is a mineral. Contrary to sea salt, rock salt is found in rocks and is a little pink in colored when in rock form. It is grounded in powder and is used in cooking like sea salt. The only thing is that it is considered more nutritious as compared to sea salt.
55. Rosemary (Rosmarinus officinalis or latest: Salvia rosmarinus)
Arabic : ikleel alt-jabeel Bengali : Rosemary Chinese : Midie xiang Czech : Rozmaryna Dutch : Rosemarijin French : Romarin German : Rosmarin Hindi : Rusmari Japanese : Rozumari Sanskrit : Rusmari Spanish : Romero Thai : Rosmari
It’s a bush native to Mediterranean region with narrow leaves and flowers in various colors. It is used in gardens. Its fresh or dried leaves are used in cooking for a strong pleasant smell and taste. Its oil is used for fragrance or medicine. Its sprigs are worn on ANZAC Day in Australia.
56. Saffron (Crocus sativus)
Arabic : Zafran Bengali : Jafran Chinese : Fan Hung-Hua Dutch : Saffraan French : Safran German : Safran Gujarati : Keshar Hindi : Kesar Italian : Zafferano Japanese : Safuran Kannada : Kumnkuma kesari Kashmiri : Kong Malayalam : Kunkumapoove Marathi : Keshar, Kesara Portuguese : Acofrao Punjabi : Kesar, Zafran Russian : Shafran Sanskrit : Keshara, Kunkuma, Aruna, Asra, Asrika Spanish : Azafran Swedish : Saffran Tamil : Kungumapoo Urdu : Zafran
Saffron is a spice referring to stigma and style part of the flower of this plant. It is an orange dried thread-like structure used for aroma, flavor and color in food, medicine, festivals, celebrations, religious rituals etc. The dishes and sweets become special when saffron is used in them. Some of the recipes include biryani, saffron rice, saffron sweets, etc. Medically saffron may improve mood, reduce depression, aid weight loss to name a few.
57. Sage (Salvia officinalis)
Arabic : Mayameeah Bengali :Bui tulasi Chineese : Shu wei cao Czech :Salvej Dutch :Salie French :Sauge German :Salbei Hindi : Salvia, Sefakus Italian :Salvia Malayalam : Salvi tulasi Panjabi :Sathi Spanish :Salvia
Sage herb is also known as common sage and normal sage is native to Mediterranean region. Sage herb is used fresh, dried or in oil form. Sage herb flavors cooking of stuffings, polenta, bean dishes, tomato sauces, pesto, omelets and chicken risotto. Sage butter is used in pasta and trout. Romans use this “holy sage” in religious rituals. It is said to improve brain health and memory.
58. Salt (Scientific: NaCl)
Arabic: milh Dutch: zout French: sel German: Salz Hindi: namak Italian: sale Japanese: Shio Portuguese: sal Russian: povarennaya sol’ Spanish: sal Swedish: Salt
A mineral white in color is often added to food to improve its flavor. Salt is extracted from sea water or from rocks. The human body can not live without salt or sodium that is part of salt.
59. Sea salt (Scientific: NaCl)
Arabic: milh albahr Dutch: Zeezout French: Sel de mer German: Meersalz Hindi: Samundri Namak Italian: Sale marino Japanese: Kaien Portuguese: Sal marinho Russian: Morskaya sol’ Spanish: Sal marina Swedish: Havssalt
Salt that is produced from sea water is called sea salt. The human body can not live without salt or sodium that is part of salt. Salt has long been used for flavoring and for preserving food.
Sorrel is a herb, it resembles spinach and has names like spinach dock and narrow-leaved dock. Sorrel leaves are a little sour in taste and are used to make a variety of recipes of soups, salads, sauce and curries in different parts of the world. It can be a kitchen garden herb.
Spearmint is one of the two major types of mint and this herb is often used in cooking. Spearmint leaves have flavorful sweet taste, mellow aroma and lingering cool sensation. Spearmint leaves are used in sweets, chutney and dressings among other food items. Spearmint may benefit to reduce sodium and sugar intake. Rich in nutrients, spearmint benefits digestion, brain, cold and breathe.
62. Star anise (Illicium verum)
Chinese : Ba jiao Czech : Badyan Dutch : Steranijs French : Anis de la chine German : Sternanis Hindi : Anasphal, chakr phool Indonesia : Bunga lawang Italian : Anice stellato Malayalam : Takkolam Marathi : Badian Nepali : Star phul Oriya : Anasphul Russian : Badyan Spanish : Badian Tamil : Anashuppu Telugu : Anaspuvu Urdu : Badyani
Star Anise is fruit spice in shape of a star about 1 inch big in dark brown color. It smells like Anise or Fennel and hence the name. Star Anise is used as whole or grounded in Asian cuisines, Indian cuisines and recently in west cuisines. Star Anise is part of Masala tea and it told to benefits drive, digestion, respiration, etc. Fragrant Star Anise oil is used in culinary, perfumery, mouth hygiene products, soaps and skin creams.
Sumac is a spice made from the fruits of Sumac tree and is also called Syrian Sumac. Sumac is readily used in Middle Eastern cuisine. Before the Romans learned of lemons, they used sumac for its sour and pleasantly astringent taste. Select Sumac berries are dried and grounded into a coarse powder before using in culinary. Like lemon, Sumac gives a captivating and exotic transformation to salad dressings, rice, meats, kabab, fish, poultry and vegetable dishes.
Sweet Flag is a semi aquatic herb with erect, sword shaped, flattened, smooth along the margins, and parallel vein leaves of about 1 meter tall. The entire plant has a spicy, lemon fragrance. Sweet Flag is mainly used in medicine, perfumery and insecticidal. Its Ayurvedic names are Vacha, Ugargandha, Chhad. Europeans were used it to clean drinking water or make mats using scented Sweet Flag.
65. Tarragon (Artemisia dracunculus)
Arabic : Tarkhun Chinese : Long hao Czech : Estragon Dutch : Dragon French : Estragon German : Estragon Greek : Tarchon Hindi: Naagadauna Italian : Estragon Russian : Estragon Spanish : Estragon Swedish : Dragon Thai : Taeragon
Tarragon is an herb whose narrow leaves are used in culinary. Tarragon leaves is used across much of Eurasia and North America. It is one of the four major spices in France and also called French Tarragon or estragon. Tarragon has a bittersweet taste and aroma. Tarragon is used often in French recipes including chicken, steak, salmon, fish, shortcake, and lemonade.
66. Tabasco (Capsicum frutescence)
Arabic : Filfil Ahmar Bengali : Lanka, Lankamorich British : Chillies(Hot) Pepper(Sweet) Chinese : Hesiung Yali chiao Dutch : Spaanse Peper French : Puvre de Guinee German : Paprika Gujarati : Marcha Hindi : Lal mirch Italian : Peperone Japanese : Togarashi Kannada : Mensina kai Malayalam : Mulaku Marathi : Mirchi Oriya : Lanka Portuguese : Pimento Punjabi : Lalmirch Russian : Struchkovy pyeret Spanish : Pimenton Tamil : Milagay Telugu : Mirapa kaya Urdu : Lalmirch
It is a perennial chilly with small sized pods which are highly pungent. It is commonly known as ‘bird chilly’ and ‘Tabasco’. Bird chilly is used in making hot sauces as pepper sauce and Tabsco sauce.
67. Tamarind (Tamarindus indica L.)
Arabic : Tamr al-hindi Assamese : Teteli Bengali : Tentul Burmese : Ma-gyi-thi Chinese : Da ma lin Czech : Tamarind Dutch : Tamarinde French : Tamarin German : Tamarinde Gujarati : Amli Hindi : Imli Italian : Tamarindo Japanese : Tamarindo Kannada : Huli Kashmiri : Tambari Malayalam : Puli,Valanpuli Oriya : Dalima Punjabi : Imli Sanskrit : Tintiri,Amli Spanish : Tamarindo Tamil : Puli Telugu : Chintapandu
The ripe pulpy pod-like fruit of tamarind tree is used in numerous culinary preparations to give sour taste. Tamarind paste is available in packaged form, along with whole or pitted tamarind fruits. Tamarind recipes are common in north Indian, south Indian and Mexico cuisines. Tamarind is used to prepare beverages, confectionary, cosmetics, and pharmaceutical. It is used in textile, dyeing and tanning industry. It is suppose to benefit weight loss, nerve function, blood pressure, eyes, anti-diabetic, and skin.
68. Thyme (Thymus vulgaris)
Chinese : Bai li xiang Czech : Thymian Dutch : Tijn French : Thyme German : Thymian Hindi : Banajwain Indonesian : Timi Italian : Timo Japanese : Taimu Malayalam : Thottathulasi Punjabi : Marizha, Masho, Rangsbur Spanish : Tomillo Urdu : Hasha
Thyme is an herb with very small leaves. Fresh or dried aerial parts as well as Thyme oil are used in culinary and medicine. This popular herb is quite popular in Europe, especially the Mediterranean region. It is used in from pasta, dinners, cocktails and desserts. Thyme is suppose to arrest gastric trouble, strengthen lungs, relieve cough, heal acne etc.
69. Turmeric (Curcuma longa)
Arabic : Kurkum Bengali : Halud, Pitras Chinese : Yu.Chin Dutch : Geelwortel French : Curcuma German : Kurkuma Gelbwurzel Gujarati : Haldhar, Haldi Hindi : Haldi Italian : Curcuma Japanese : Ukon Kannada : Arishia Konkani : Halad Malayalam : Manjal Marathi : Halede, Halad Oriya : Haldil Portuguese : Acafrao-da-India Punjabi : Haldar, Haldhar, Haldi Russian : Zholty Imbir Sanskrit : Haladi, Harita Spanish : Curcuma Swedish : Gurkmeja Tamil : Manjal Telugu : Pasupu Urdu : Haladi
This spice is the underground stem or rootstalk part of the plant. It is similar to ginger when fresh but with little orange matter. When dried and crushed, it gives a yellow powder which is used readily in cooking, especially curry. It is supposed of have medicinal values like increasing immunity etc.
70. Vanilla (Vanilla planifolia and V. tahitensis)
Arabic : Wanilla Chinese : Hsiang – Tsao Dutch : Vanille French : Vanille German : Vanille Italian : Vaniglia Japanese : Banira Portuguese : Baunilia Russian : Vanil Spanish : Vainilla Swedish : Vanilj
Vanilla is an extract from beans of a tropical plant. It is used to add fragrance and flavor to some sweet foods like cakes, shakes and ice creams. Vanilla in recipes reduces the requirement of sugar needed for sweetening. Vanilla is told to treat intestinal gas, drive and fever.
Conclusion:
Because of your smile, you make life more beautiful. -Thich Nhat Hanh
Fresh herbs make recipes taste even better and are great to have around for soups, stews, and salads. You can have a kitchen garden to grow some of the herbs like parsley, mint, dill, basil, sage, rosemary to name a few.
Spices are gathered from around the world and are grown with great skills. It is a little difficult to grow them in kitchen yard and should be sources from outside.
Quality spices are needed to make authentic and aromatic dishes so one must ensure that spices are collected from high quality suppliers.
Herbs and spices are supposed to provide many health benefits. When added in small quantities in food, they not just give the taste and aroma but also health benefits. Numerous recipes are available for each herb and each spice from worldwide cuisines.
Many herbs and spices have commercial applications other than culinary and medicine. Almost all of them provide health benefits to various parts or functions of human body. As David Hume said, “Beauty in things exists in the mind which contemplates them.”
STARTERS/SNACKS LOVED BY ALL are all time favourites and we have some for every occasion, from simple to exotic.
We have a collection of amazing starters, snacks and appetizers recipes.
These are easy starters to make at home. Also find instant snacks recipes. If you are looking for inviting guests get some exotic appetizers for parties.
Feel free to send your masterpieces and creative recipes! We wil add it to our lists with your name in it.
VEGETARIAN GLOBAL CUISINE DRY BAKED POTATO WEDGES RECIPE Wedges make a great starter or snack and kids love them. You can try different spices like lemon, garlic, Cajun, etc. on different occasions. STARTERS/SNACKS LOVED BY ALLVEGETARIAN NORTH INDIAN CUISINE DRY PANEER PAKORAS RECIPE Paneer pakora makes a healthy breakfast, starter or snacks for hi tea. STARTERS/SNACKS LOVED BY ALLVEGETARIAN NORTH INDIAN CUISINE DRY SAMOSA RECIPE Deep fried Aloo Samosa is a famous snack in India and many other countries. It is served with a nice cup of tea. There can be variations of different fillings like peas, banana, ground chicken, ground lamb etc. STARTERS/SNACKS LOVED BY ALLVEGETARIAN INDIAN CUISINE DRY TAMATER KI LAUNJI RECIPE This sour and sweet accompaniment is quick to prepare with readily available domestic supplies.
VEGETARIAN INDIAN CUISINE DRY VADA PAV RECIPE To start with, this is essentially Batata Vada (Potato patty) sandwiched in Pav (bun) with lots of spicy sauce. It’s a very popular street food of Mumbai that Mumbai is almost known for Vada Pav.
NON-VEGETARIAN GLOBAL CUISINE DRY DEVILED EGGS RECIPE The deviled eggs make a great snack for parties, dinner or a springtime brunch. You can try different ingredients to make the filling paste, for garnish and for side dip. VEGETARIAN INDIAN CUISINE DRY GOLGAPPE RECIPE A popular snack from North India named differently in different part of the country. VEGETARIAN SOUTH INDIAN CUISINE DRY RAVA UPMA RECIPE Would you dare to miss a delicious, mouth-watering upma, packed with aromatic spices and herbs. This easy and special south Indian snack made out of suji or rava will get you hooked.VEGETARIAN GLOBAL CUISINE DRY LOADED BAKED NACHOS RECIPE A quick and delicious recipe which goes well with kids, teenagers and adults alike. It can serve as cheat meal or diet meal or main course depending on the need of the consumer. Top this with chives, beans, sour cream or a little olive oil to bring variety. This special recipe will captivate you.NON-VEGETARIAN NORTH INDIAN CUISINE DRY CHICKEN SAMOSA RECIPE It is a much loved snack in India and many other countries. It is served with a nice cup of tea. There can be variations of different fillings like potato, banana, peas, ground lamb etc. This ground chicken recipe is loved by many. We can also make chaat of samosa by crack opening it and then garnish it with Pindi chole, mint chutney and tamarind chutney.VEGETARIAN NORTH INDIAN CUISINE DRY MATTAR SAMOSA RECIPE It is a much loved snack in India and many other countries. It is served with a nice cup of tea. NON-VEGETARIAN NORTH INDIAN CUISINE DRY MUTTON KEEMA SAMOSA RECIPE It is a is much loved snack in India and many other countries. It is served with a nice cup of tea.VEGETARIAN NORTH INDIAN CUISINE DRY 5 EASY VEG BAKED SAMOSA RECIPE It is a is much loved snack in India and many other countries. It is served with a nice cup of tea.VEGETARIAN NORTH INDIAN CUISINE DRY PANEER SAMOSA RECIPE It is a much loved snack in India and many other countries. It is served with a nice cup of tea.VEGETARIAN NORTH INDIAN CUISINE DRY PAPAYA SAMOSA RECIPE It is a much loved snack in India and many other countries. It is served with a nice cup of tea.VEGETARIAN NORTH INDIAN CUISINE DRY PANEER MASALA RECIPE Paneer masala recipe has the nutrition of paneer or cottage cheese. It is a quick and simple recipe that can be used as an accompaniment or can be served with paranthas etc.VEGETARIAN GLOBAL CUISINE DRY WHOLE WHEAT QUICK VEGETARIAN PIZZA RECIPE Whole wheat pizza recipe is a healthy recipe made from 100% whole wheat pizza dough giving us healthy and delicious pizzas home-cooked in no time!VEGETARIAN NORTH INDIAN CUISINE DRY + GRAVY CHOLE BHATURE RECIPE Chole bhature recipe also called chana bhatura recipe is a tempting and flavorful dish from Punjabi Cuisine. Spicy chickpeas curry served with fried Indian breads.VEGETARIAN SOUTH INDIAN CUISINE DRY + GRAVY 4 DELICIOUS VEG DOSAS WITH SAMBHAR, CHUTNEY AND MASALA RECIPE DOSA RECIPES WITH ACCOMPANIMENTS has a good variety of dosas along with the recipes of sambhar and chutney. Here is a full spectrum – A MUST TRY!
VEGETARIAN SOUTH INDIAN CUISINE DRY + GRAVY GREEN DAL DOSA RECIPE OR PESARATTU RECIPE PESARATTU RECIPE also called green dal dosa recipe is full of protein breakfast made with green gram & spices. It can be served with ginger chutney or any other accompaniment of your choice.
VEGETARIAN SOUTH INDIAN CUISINE DRY + GRAVY QUICK DOSA RECIPE QUICK DOSA RECIPE is a crispy and tasty quick version of the usual South Indian traditional dosa. Enjoy wonderful dosas with various accompaniments…VEGETARIAN SOUTH INDIAN CUISINE DRY + GRAVY PLAIN DOSA RECIPE PLAIN DOSA RECIPE is a crispy and tasty simple version of the usual South Indian traditional dosa. Enjoy wonderful dosas with various accompaniments!VEGETARIAN GLOBAL CUISINE DRY WHOLE WHEAT GARLIC BREAD RECIPE WHOLE-WHEAT GARLIC BREAD RECIPE is a simple recipe to make simple and healthy bread with daily ingredients. With same dough you can make flavoured bread, buns etc.VEGETARIAN GLOBAL CUISINE DRY WHOLE WHEAT STUFFED BREAD RECIPE WHOLE WHEAT STUFFED BREAD RECIPE is a good option for home made healthy, simple and delicious dish prepared in little time. A MUST TRY!
