Category Archives: Glossary

Khas Khas(Poppy Seeds)

Poppy seeds (regular gray and Indian white type (close up) 

Poppy seed is a spice and an oil seed  from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years.  The seeds are used whole or ground, as an ingredients in many foods and they are pressed to yield poppy seed oil.  Opium poppy is native to the Middle East and produces very small slate blue, brown, white or yellow seed that has a nutty flavor and have a crunchy texture.

In Indian cuisine, white poppy seeds are added for thickness, texture and also give added flavor to the recipe.  It is also used as a garnish to the sweet dishes.

Bajro (Millet)

The millets are a group of small-seeded species of cereal crops or grains, widely grown around the world for food and fodder.  

The most popular staple amongst millets is the pearl millet and finger millet.  India is the world’s largest producer of millets.

Finger Millet in a Field                          Pearl Millet    







Koda Millet with husk

Millets are major food sources in arid and semiarid regions of the world, and feature in the traditional cuisine of many others. In western India millet is known as  jowar,or  bajro. Bajro has been used in India for many years to make the local staple called rotla.  Rotla is hand rolled, (without a rolling pin) flat bread. 

Millets are also used as bird and animal feed, and for brewing beer. It is used as a porridge too.

Millet contains no gluten, so they are not suitable for raised bread.but  are appropriate foods for those with celiac disease or other forms of allergies/intolerance of wheat.

Spice names Gujarati to English


Adrak                                      Fresh Ginger


Ginger has a spicy-hot, piquant flavour.
Ground add to meat and chicken mixture.  Add to curries and daal,
Mix with sugar and sprinkle on cookie dough before baking.
Stir into whipped cream for a cake frosting or topping.
Sprinkle on tea.




Ajma                                       Ajwain







Dhana                                     Corriander







Dhana Jeera                           Coriander and cumin powder

Elaichi                                     Cardamom


Expensive but a little goes a long way.
Chew after a spicy or a rich meal.
Add to soups, stews and curries, Biriyani and rice dishes.
Ground:Add to spice cakes, sweet pastries Cookies and desserts.
Add to mitha

Fresh Dhana , Cilantro, Chinese parsley

Fresh Dhana








Garam Masala                         Mixed Spices

Amchur, Green Mango Powder  

Green Mango 







Haldi, Turmeric








Hing                                          Asafoetida

Jaiphal, Nutmeg








Javatri                                       Mace






Jeera                                         Cumin


Cumin, which adds an earthy flour and medium spiciness to Indian,
Middle eastern, and South American cuisines, is often used in its 
original form.  (For the freshest flour , toast and grind your own seeds.)
 In traditional medicine, cumin has  long been used as a digestive aid.






Kali Mirchi                                  Black Pepper

Black Pepper






Kalonji                                       Onion seeds

Kalonji-onion seeds






Kesar, zaffran                            Saffron 








Lal Mirich                                   Chili Powder

Lal Mirchi





Lasan                                         Garlic








Lavang                                       Cloves








Limbo na Phool                          Citric Acid

citric Acid







Limbro, Karipattar                      Curry Leaves


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Methi                                          Fenugreek Seeds







Rye                                             Mustard Seeds







Sawa                                          Dill









Taj                                              Cinnamon







Taj Patta                                    Bay Leaves

Bay Leaves








Til                                              Sesame seeds

til-sesame seedsThis mildly sweet sesame was one of the first oilseed crops to be domesticated.
Now it can be found in almost every cuisine, from Japanese to middle Eastern to India.  
The difference between the two varieties is largely aesthetic, as they taste quite similar.




Tulsi                                           Basil

Viriyari or saunf                         Aniseed