Glossary

Glossary of Indian Spices in English,Hindi & Malayalam

Indian spices include a variety of spices that are grown across the Indian subcontinent (South Asia). With different climates in different parts of the country, India produces a variety of spices, many of which are native to the Subcontinent, while others were imported from similar climates and have since been cultivated locally for centuries. Spices are used in different forms - whole, chopped, ground, roasted, sauteed, fried and as topping. They blend food to extract the nutrients and bind them in a palatable form. Some spices are added at the end as a flavouring and are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term used by western people and refers to any dish in Indian cuisine that contains several spices blended together and could be with a gravy base or a dry item. A curry in Indian cuisine typically consist of whey cooked with gram flour, chopped onions, tumeric powder and several spices blended together and some that are fried and added in the end as flavouring.Below you can see a list of Indian spices along with picture.The first  names in English, the second in malayalam and third in Hindi.