Culinary Terms
Condiments & Nuts
Almonds: Badam
Aniseed: Choti Saunf
Arrowroot: Araroht
Asafoetida: Hing
Baking Powder: Pakane ka soda
Bayleaf (or Cassia): Tej Patta
Black Pepper or Peppercorns: Kali mirch
Basil : Gulal Tulsi
Breadcrumbs: Sukhi double roti ka chura
Caraway seeds : Shahijeera
Caradmoms: Elaichi
Cashewnuts: Kaju
Cinnamon: Dalchini
Cloves: Laung
Cochineal : Gulabi rung
Coconut: Nariyal
Coriander leaves: Hara dhaniya
Coriander seeds: Sukha dhaniya
Cummin seeds: Jeera
Curry leaves: Meethi neem ke patte/ Kadi patta
Dry coconut: Khopra
Dry ginger: Sonth
Fenugreek: Methi
Fennel: Saunf
Ginger: Adrak
Garlic: Lassan
Green chillies: Hari mirch
Ground nuts/ Peanuts: Moongphalli
Jackfruit seeds: Kathal ke beej
Jaggery: Gur
Lemon rind: Nimbu ka chilka
Mace: Javitri
Marjoram: Ban tulsi
Mango Powder: Amchur
Mint leaves: Pudina/ Poodina
Nutmeg: Jaiphal
Onion seeds: Pyaz ke beej
Parsley: Ajmooda ka patta
Pistachio: Pista
Poppy seeds: Khuskhus
Raisins: Kishmish
Red chillies: Lal mirch
Saffron: Kesar
Sage: Seesti
Sugar candy: Misri
Tamarind: Imli
Turmeric: Haldi
Tymol seeds : Ajwain
Thyme: Ban ajwain
Thyme (In Punjabi language it is called marizha)
Thyme (Urdu language it is called Hasha)
Vinegar: Sirka
Very helpful..thanks for sharing
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