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    

 husk  

                                                                                              

 

 

 

 

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

GUJERATI                             ENGLISH

Adrak                                      Fresh Ginger

Adrak

 

 

 

 

 

 

Ajma                                       Ajwain

ajma

 

 

 

 

 

Dhana                                     Corriander

dhana

 

 

 

 

 

Dhana Jeera                           Coriander and cumin powder

Elaichi                                     Cardamom

cardamon

 

 

 

 

Fresh Dhana                           Cilantro, Chinese parsley

Fresh Dhana

 

 

 

 

 

 

Garam Masala                         Mixed Spices

Green Mango Powder              Amchur

Haldi                                         Turmeric

Turmeric

 

 

 

 

 

 

 

Hing                                          Asafoetida

Jaiphal                                      Nutmeg

 

Nutmeg

 

 

 

 

 

 

 

 

Javatri                                       Mace

Javatri

 

 

 

 

Jeera                                         Cumin

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 

Kesar

 

 

 

 

  

 

Lal Mirich                                   Chili Powder

Lal Mirchi

 

 

 

 

Lasan                                         Garlic

Lasan

 

 

 

 

 

 

Lavang                                       Cloves

cloves

 

 

 

 

 

 

Limbo na Phool                          Citric Acid

citric Acid

 

 

 

 

 

 

Limbro, Karipattar                      Curry Leaves

Limbro

G5HSqz6jRvijMKLZUz6w7w thumb 22e5

 

 

 

 

 

 

 

 

Methi                                          Fenugreek Seeds

Methi

 

 

 

 

 

Rye                                             Mustard Seeds

Rye

 

 

 

 

 

Sawa                                          Dill

sawa

 

 

 

 

 

 

 

Taj                                              Cinnamon

Taj

 

 

 

 

 

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

Viriyari