Spice Rack

This guide helps you to distinguish between all the spices used in Indian cooking. They are listed in English, Hindi, and Telugu.
Below are spices used in making Seasoning/Chaunk/Tadhka/Taalimpu:

Cumin seeds / Jeera / Jeela Karra

Mustard seeds / Sarson / Aavalu

Did you know that it helps boost metabolism and allows you to burn fat more quickly, thanks in part to its thermogenic properties. Scientists at England's Oxford Polytechnic Institute recently found that eating just 1 tsp of hot mustard can "boost metabolism 20-25% for several hours after eating, resulting in an additional burn of 45 calories if a 700-calorie meal is consumed.

Curry Leaves / Kari Pata / Karivepaaku - Optional

The following are used to heighten flavor in dishes like biryani, chutneys, raitas, and desserts:

Bay Leaves / Kadhi Patta / Pulao Aaku 

Used in cooking for their distinctive flavor and fragrance when making special dishes like biryani, jeera rice, rasmalai, payasm, or even soup. 

Ginger / Aadrak / Allam

One of the main spices used for making pulse and lentil curries and other vegetable preparations. We also add crushed or grated ginger in making tea to give it a bit of kick.  

      Cardamom / Elaichi / Yalukalu

Enhance the flavor or any dessert by using this spice. When using this spice, do not throw away the chilkas (skins); you can add them when making tea. 

Cinnamon / Dalchini / Dalchini Chakka

One of the many spices powdered to make Garam Masala. The thinner sticks can be eaten by itself.

Coriander (also known as Cilantro)

It is the most common fresh herb that is used as a garnish in our cooking. Coriander is also ground to be make chutney or sauce for many appetizers such as pakora, fritters, samosas or chaat. 

Running low on spices or short on time, then premixed packets are a great way to kick up it up a notch and create flavorful dishes:

   Vangibhath powder

To bring in more flavor, add to any vegetable rice dish or curry such as the Funky Fast Fungi.

      Sambar Powder 

Primarily used to make sambar. It can also be added to some vegetable curries to bring in authentic South Indian curry taste such as the Tangy Tomato curry. 

  Coconut Milk Powder 

Can be used to make coconut rasam and mousse, as suggested on the back of the box. 

  Madras Rasam Powder

Used primarily to make rasam or chaaru. It can also be added to curries to bring in more South Indian flavor.  

More spices information coming your way!!