Glossary

Marathi Moggu

2007-03-31T19:55:00.000-07:00

Telugu: Marathi Moggu

Green chillies

2007-03-13T20:25:00.000-07:00

American : Jalapeno
Tamil : Pacha milagai
Telugu : Pachi miripikaya
Hindi : Hari mirch

There are more than 300 varieties of chillies. They vary in length from 5mm to over 300mm, some are long and narrow and others plump and globular and they vary in heat from mildly warm to mouth-blisteringly hot. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. It is claimed to be effective in protecting against cancer. The chilli is a rich source of vitamin C, even more so than the lemon or orange. Even after cooking it only loses 30 percent of its vitamin C.

Walnut

2007-03-13T20:20:00.001-07:00

The fruit of the walnut tree. Shelled walnuts should be plump, meaty and crisp; shriveled nutmeats are past their prime.They should be refrigerated, tightly covered, up to 6 months. They can be frozen up to a year.

Bean

2007-03-13T20:18:00.000-07:00

Tamil : Mochai
Hindi: Lilva

This is available in the fresh and dried variety like peas. Used in sundals and sambhars

Dried vegetables

2007-03-13T20:11:00.000-07:00

Tamil: vathal

The most common vathals are manathakkali, sundakkai. You can even use moong dal vathal (Hindi : moongwadi) or the likes.

Rock Candy

2007-03-12T20:18:00.000-07:00

Tamil : Kalkandu
Hindi : Mishri

A hard confection that is made by cooling a concentrated sugar syrup into large clear crystals around a piece of string or a stick.

Tomato

2007-03-12T20:14:00.000-07:00

Tamil : Thakkali
Hindi : Tamatar

Choose firm, well-shaped tomatoes. They should be free from blemishes, heavy for their size and give slightly to palm pressure. Ripe tomatoes should be stored at room temperature and used within a few days. They should never be refrigerated-cold temperatures make the flesh pulpy.

Eddos

2007-03-12T20:12:00.000-07:00

Tamil: Chepangkezhangu
Telugu : Chamagedda

Starchy tuberous root vegetable

Buttermilk

2007-03-12T20:03:00.000-07:00

Tamil : More
Telugu : Majiga
Hindi : Lassi

The liquid that remains after the butterfat has been removed from milk/cream by churning

Wheat Flour

2007-03-12T20:01:00.000-07:00

Tamil : Gothumai maavu
Hindi : Atta

Ground wheat used to make chapatis, parathas.

Moringa

2007-03-12T19:42:00.000-07:00

also called drumstick
Tamil : Murungakai
Telugu : Munakaya

The immature green pods are most used part of the tree. The leaves are highly nutritious, being a significant source of beta-carotene, Vitamin C, protein, iron and potassium. The flowers are also cooked and relished as a delicacy.The green pods are cooked and the pulp inside is scraped out and eaten with the seeds.

Peas

2007-03-12T19:27:00.000-07:00

Tamil : Pattani
Hindi : Mutter

Peas are seeds.Their colour varies from white to cream, green, yellow, or brown. they can be found fresh, frozen, canned or dry as edible peas. Dry peas may be split or ground

Almond

2007-03-12T19:25:00.000-07:00

Tamil : Badam paruppu
Telugu : Badam pappu
Hindi : Badam

Almonds are packed with nutrition- calcium, fiber, folic acid, magnesium, potassium, riboflavin and vitamin E.

Roasted Bengal gram

2007-03-12T19:22:00.000-07:00

Tamil : Pottukadalai
Telugu : Putnalapappu
Hindi : Dahlia

Potato

2007-03-12T19:19:00.000-07:00

Tamil: Urulaikizhangu
Telegu : Bangaladumpa
Hindi : Alu

Snake gourd

2007-03-12T19:14:00.000-07:00

Tamil: Podalanga

It is a tropical or subtropical vine, has a long fruit, used as a vegetable.

Pomegranate

2007-03-12T19:12:00.000-07:00

Tamil : Madulampazham
Hindi : Anardhana

An ancient fruit that is normally eaten raw or squeezed into a juice. In India it is also dried and used as a souring agent in curries

Beetroot

2007-03-09T18:14:00.001-08:00

American: Beets
Hindi: Chukandar

The root of a seashore plant, can be boiled or baked or pickled or used as a salad. The juice can also be used to color food

Chouchou/Mango Squash

2007-03-09T16:48:00.000-08:00

American: Chayote
Tamil: Bangalore kathirikkai

Roughly pear shaped, somewhat flattened and with coarse wrinkles. It has a thin green skin fused with the white flesh, and a single large flattened pip. The flesh has a fairly bland taste, and a texture described as a cross between a potato and a cucumber. Has diuretic, cardiovascular and anti-inflammatory properties

Cabbage

2007-03-09T16:47:00.000-08:00

Tamil: Muttakos
Hindi: Band/patha gobhi

Nigella seeds

2007-03-09T15:25:00.000-08:00

Hindi: Kalonji

Any of various Mediterranean and western Asian annual herbs of the genus Nigella, having finely dissected leaves, showy white, blue, or yellow solitary flowers, and an aggregate fruit composed of several follicles. Also called wild fennel

Sesame seeds

2007-03-09T15:22:00.000-08:00

Tamil: Ellu
Hindi: Til

Sesame seeds, also called bennes or gingellies, are black or white and yield an oil that resists turning rancid. The oil is used extensively in India for cooking, soap manufacture, food, and medicine and as an adulterant for olive oil.

Mango Powder

2007-03-09T15:20:00.000-08:00

Hindi: Amchur

An East Indian seasoning made by pulverizing sun-dried, unripe (green) mango into a fine powder. Amchoor has a tart, acidic, fruity flavor that adds character to many dishes including meats, vegetables and curried preparations.

Wheat

2007-03-09T15:11:00.000-08:00

Tamil: Gothumai
Hindi: Gehun

Sago

2007-03-09T15:09:00.000-08:00

Tamil: Javarasi
Hindi: Sabudhana

A starch extracted from the sago (and other tropical) palms that is processed into flour, meal and pearl sago, which is similar to tapioca.

Vemercilli

2007-03-09T15:04:00.000-08:00

Tamil: Semia
Hindi: Sevia

Star Anise

2007-03-09T15:03:00.000-08:00

Hindi: Chakriphool

Semolina

2007-03-09T15:00:00.000-08:00

American: Cream of wheat
Tamil: Ravai
Telugu: Rava
Hindi: Sooji

Semolina is coarsely ground grain, usually wheat, with particles mostly between 0.25 and 0.75 mm in diameter. The same milling grade is sometimes called farina, or grits if made from maize. It refers to two very different products: semolina for porridge is usually steel-cut soft common wheat whereas "durum semolina" used for pasta or gnocchi is coarsely ground from either durum wheat or other hard wheat, usually the latter because it costs less to grow

Kidney Beans

2007-03-09T14:58:00.000-08:00

Hindi: Rajma

Onion

2007-03-09T14:57:00.000-08:00

Tamil: Vengayam
Telugu: Neeligada
Hindi: Pyaz

Spinach

2007-03-09T14:56:00.002-08:00

Tamil: Keerai
Telugu: Aaku koora
Hindi: Palak

Radish

2007-03-09T14:56:00.001-08:00

Tamil: Mulangi
Hindi: Mooli

Flour

2007-03-09T14:53:00.000-08:00

Tamil: Maida
Telugu: Maida
Hindi: Maida

Maida is sometimes referred to as "All purpose flour". In India maida is used to make pastries and other bakery items like bread, biscuit, toast etc. However, there has been a recent debate on the exact constiutents used in preparing maida. Some people, especially from South India debate that tapiaco is also used in preparing maida.
Foods made out of maida are not considered to be pro-healthy and whole wheat based foods are more preferred nowadays. Still during festive days especially in south India maida is a common ingredient.

Mint Leaves

2007-03-09T14:46:00.000-08:00

Tamil: Pudina
Telugu: Pudina
Hindi: Pudina

They are aromatic perennial herbs, growing to 10-120 cm tall, with wide-spreading underground rhizomes and erect, branched stems. The leaves are arranged in opposite pairs, simple oblong to lanceolate, often downy, and with a serrated margin.

Puffed Rice

2007-03-09T14:43:00.000-08:00

Tamil: Pori
Telugu: Murmuralu
Hindi: Murmure

Puffed rice is usually made by heating rice kernels under high pressure in the presence of steam. Puffed rice is used in snack foods, various breakfast cereals, and is also a popular street food in various parts of the world.

Mustard seeds

2007-03-09T14:37:00.000-08:00

Tamil: Kadugu
Telugu: Aavaalu
Hindi: Rai

Black mustard seeds are hotter than the white, used widely in South Indian cuisine. Mustard seeds can be stored for up to a year in a dry, dark place and powdered mustard for about 6 months.

Lemon, Lime

2007-03-09T14:30:00.000-08:00

Tamil: Elumichampazham
Telugu: Nimapandu
Hindi: Nimbu

This bright yellow/green citrus fruit is oval in shape, with a pronounced bulge on the blossom end. The flesh is juicy and acidic. They can range in size from that of a large egg to that of a small grapefruit. Some have thin skins while others have very thick rinds, which are used to make candied lemon peel. Lemons/limes are available year-round with a peak during the summer months. Should be firm, plump and heavy for their size. Depending on their condition when purchased, they can be refrigerated in a plastic bag for 2 to 3 weeks.

Curry Leaves

2007-03-09T14:27:00.000-08:00

Tamil: Karuvepilai
Telugu: Karimpagu
Hindi: Kadhi patha

Aromatic leaves, belonging to the neem family, also called 'Meetha Neem', because it is not bitter like Neem. Used very widely in Indian cooking, especially the South and the West

Saffron

2007-03-09T14:22:00.000-08:00

Tamil: Kunkuma poo
Hindi: Kesar

Saffron, the yellow-orange stigmas from a small purple crocus-is the world's most expensive spice. Each flower provides only three stigmas, which must be carefully hand-picked and then dried-an extremely labor-intensive process. It takes over 14,000 of these tiny stigmas for each ounce of saffron. Thousands of years ago saffron was used not only to flavor food and beverages but to make medicines and to dye cloth and body oils a deep yellow. Today this pungent, aromatic spice is primarily used to flavor and tint food. Fortunately (because it's so pricey), a little saffron goes a long way. Saffron is marketed in both powdered form and in threads (the whole stigmas). Powdered saffron loses its flavor more readily and can be easily adulterated with imitations. The threads should be crushed just before using. Store saffron airtight in a cool, dark place for up to 6 months.

Poppy Seeds

2007-03-09T14:15:00.000-08:00

Tamil: Gasagasa
Telugu: Gasalu
Hindi: Khuskhus

These small, dried, bluish-gray seeds of the poppy plant that have a crunchy texture and a nutty flavor. They're used as a filling in various cakes, pastries and coffee cakes, as a topping for myriad baked goods, in salad dressings and in a variety of cooked dishes-particularly those originating in central Europe, the Middle East and India.There are also beige and brown poppy seeds, which are more commonly available in Asian or Middle Eastern markets. Because of their high oil content, all poppy seeds are prone to rancidity. They should therefore be stored, airtight, in the refrigerator for up to 6 months. The flavor of poppy seed is augmented by toasting.

Raisin

2007-03-09T14:08:00.000-08:00

Tamil: Dratchai
Hindi: Kishmish

In the most basic terms, a raisin is simply a dried grape. All raisins can be stored tightly wrapped at room temperature for several months. For prolonged storage (up to a year), they should be refrigerated in a tightly sealed plastic bag. Raisins can be eaten out of hand, as well as used in a variety of baked goods and in cooked and raw dishes. They have a high natural sugar content, contain a variety of vitamins and minerals and are especially rich in iron.

Mace

2007-03-09T14:06:00.000-08:00

Hindi: Javitri

Mace is the bright red membrane that covers the nutmeg seed. After the membrane is removed and dried it becomes a yellow-orange color. It's sold ground and, less frequently, whole (in which case it's called a "blade"). Mace is used to flavor all manner of foods, sweet to savory.

Nutmeg

2007-03-09T14:01:00.000-08:00

Tamil: Jaathikai
Hindi: Jaiphal

Native to the Spice Islands, this seed from the nutmeg tree (a tropical evergreen) was extremely popular throughout much of the world from the 15th to the 19th century. When the fruit of the tree is picked, it is split to reveal the nutmeg seed surrounded by a lacy membrane that, when dried and ground, becomes the spice mace. The hard, egg-shaped nutmeg seed is grayish-brown and about 1 inch long. The flavor and aroma are delicately warm, spicy and sweet. Nutmeg is sold ground or whole. Whole nutmeg freshly ground with a nutmeg grater or grinder is superior to that which is commercially ground and packaged.

Tamarind

2007-03-09T13:58:00.000-08:00

Tamil: Puzhi
Hindi: Imli

Also known as Indian date, the tamarind is the fruit of a tall shade tree native to Asia and northern Africa and widely grown in India. The large (about 5-inch-long) pods contain small seeds and a sour-sweet pulp that, when dried, becomes extremely sour. Tamarind pulp concentrate is popular as a flavoring in East Indian and Middle Eastern cuisines much like lemon juice is in Western culture. It's used to season full-flavored foods such as chutneys, curry dishes and pickled fish. Additionally, tamarind is used to make a sweet syrup flavoring soft drinks. It's also an integral ingredient in Worcestershire sauce. Tamarind can be found in East Indian and some Asian markets in various forms: jars of concentrated pulp with seeds; canned paste; whole pods dried into "bricks" or ground into powder. Tamarind syrup can be found in Dutch, Indonesian and East Indian markets.

Asafoetida

2007-03-09T13:56:00.002-08:00

also asafetida
Tamil: Perungayam
Telugu: Ingua
Hindi: Hing

A flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It's used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.

Spring Onion

2007-03-09T13:56:00.001-08:00

American: Scallions
Hindi: Hara Pyaz

Turmeric Powder

2007-03-09T13:53:00.000-08:00

Tamil: Manjal Podi
Telugu: Pasupu Podi
Hindi: Haldi powder

Used in cooking since 600 b.c., turmeric is the root of a tropical plant related to ginger. Though native to the Orient, this spice is now also cultivated in India and the Caribbean. It has a bitter, pungent flavor and an intense yellow-orange color. In Biblical times, turmeric was often used to make perfume, a comment on its rather exotic fragrance. Today it's used mainly to add both flavor and color to food. Turmeric is very popular in East Indian cooking and is almost always used in curry preparations. It's also a primary ingredient in mustard and is what gives American-style prepared mustard its bright yellow color. Powdered turmeric is widely available in supermarkets. As with all spices, it should be stored in a cool, dark place for no more than 6 months.

Groundnut

2007-03-09T13:52:00.000-08:00

American: Peanut
Tamil: Kadalai
Hindi: Moongphali

nutlike tuber; important food of Native Americans,pod of the peanut vine containing usually 2 nuts or seeds; `groundnut' and `monkey nut' are British terms

Garlic

2007-03-09T13:47:00.000-08:00

Tamil: Poondu
Telugu: Ulipaya
Hindi: Lassan

Garlic is a hardy, bulbous perennial herb of the onion family. The bulb of garlic consists of 6 to 30 individual bulbils called "Cloves".
The aroma of garlic is unmistakable and pungent. The smell has an undernote of sulphur and the taste can be quite sharp and biting. Dried garlic, garlic oil, garlic powder and flakes are the common forms of garlic. Garlic is one of the most widely used ingredients in the world.

Fenugreek leaves/seeds

2007-03-09T13:44:00.000-08:00

Tamil: Vendaya keerai/ Vendayam
Telugu: Menthulu
Hindi: Methi /dhana methi

Slender, annual, herbaceous legume or its dried seeds, used as a food, a flavoring, and a medicine. The seeds smell and taste strong, sweetish, and somewhat bitter, like burnt sugar. The herb is a characteristic ingredient in some curries and chutneys.

Fennel Seeds

2007-03-09T13:40:00.001-08:00

Tamil: Sombu
Hindi: Saunf

Perennial or biennial aromatic herb (Foeniculum vulgare) of the parsley family, native to southern Europe and Asia Minor and widely cultivated. The greenish brown to yellowish brown oblong oval seeds smell and taste similar to anise. The seeds and extracted oil are used for scenting soaps and perfumes and for flavouring candies, liqueurs, medicines, and foods, particularly pastries, sweet pickles, and fish. The thickened base of Florence fennel (F. vulgare dulce) is eaten as a vegetable

Dry Ginger

2007-03-09T13:34:00.000-08:00

Telugu : Sonti
Hindi : Saunt

Ginger is a plant that grows the best in the warm climates of China, India, and Jamaica. Commercial Ginger is called black or white, according to whether it is peeled or unpeeled; for both kinds the ripened roots are used, after the plant has died down. The black are scalded in boiling water, then dried in the sun. The white (best) are scraped clean and dried, without being scalded. Ginger flowers have an aromatic smell and the bruised stem a characteristic fragrance, but the root is considered the most useful part of the plant, and must not be used under a year's growth.

Dates

2007-02-21T10:30:00.000-08:00

Tamil: perichambazham
Hindi: Khajoor

With a history stretching back over 5,000 years, this venerable fruit grows in thick clusters on the giant date palm, native to the Middle East. The name is thought to come from the Greek daktulos, meaning ""finger,"" after the shape of the fruit. Dates require a hot, dry climate and-besides Africa and the Middle East-flourish in California and Arizona. Most varieties range from 1 to 2 inches long and are oval in shape (though some are so chunky they're almost round). All dates have a single, long, narrow seed. The skin is thin and papery, the flesh cloyingly sweet. Dates are green when unripe and turn yellow, golden brown, black or mahogany red-depending on the variety-as they ripen. They're generally picked green and ripened off the tree before drying. When fresh, dates contain about 55 percent sugar, a percentage that increases dramatically as the date dries and the sugar becomes concentrated. Fresh dates are available in some specialty markets from late summer through midfall. Dried dates are available year-round and are sold packaged-pitted and unpitted-and in bulk, unpitted. Chopped dried dates are also available in packages. Choose plump, soft dates with a smooth, shiny skin. Avoid very shriveled dates or those with mold or sugar crystals on the skin. Store fresh dates, wrapped in a plastic bag, in the refrigerator up to 2 weeks. Dried dates can be stored, airtight, at room temperature in a cool, dry place for up to 6 months or up to a year in the refrigerator. Dates are a good source of protein and iron.

Ghee

2007-02-21T10:23:00.000-08:00

English: Clarified butter
Tamil: nei
Telugu: nei
Hindi: ghee

Butter that has been slowly melted, thereby separating the milk solids (which sink to the bottom of the pan) from the golden liquid on the surface. This form of clarified butter is taken a step further by simmering it until all of the moisture evaporates and the milk solids begin to brown, giving the resulting butter a nutty, caramellike flavor and aroma. This extra step also gives ghee a longer life and much higher smoke point than regular clarified butter. Because the smoke point is raised to almost 375°F, ghee is practical for a variety of sautéing and frying uses. Although it originated in India, the best commercially available ghee comes from Holland, followed closely by products from Scandinavia and Australia. It's quite expensive, but can be purchased in Middle Eastern, Indian and some gourmet markets. Whereas ghee was once made only with butter derived from water buffalo milk, today it can be made with any unsalted butter. Making it at home is not a difficult task, and flavored ghees are created by simply adding ingredients such as ginger, peppercorns or cumin at the beginning of the clarifying process. Tightly wrapped ghee can be refrigerated for up to 6 months and frozen up to a year.

Chick peas/garbanzo beans

2007-02-21T09:46:00.000-08:00

Tamil: kondakadalai
Hindi: kabuli chenna

A round, irregular-shape, buff-colored legume that's slightly larger than the average pea. chickpeas (also called garbanzo beans and, in Italy, ceci) have a firm texture and mild, nutlike flavor. they're used extensively in the Mediterranean, India and the Middle East for dishes such as couscous and hummus. They've also found their way into Spanish stews, Italian minestrone and various Mexican dishes, and are popular in many parts of the Western and Southwestern United States. Chickpeas are available canned, dried and in some areas, fresh. They're most commonly used in salads, soups and stews.

Coconut

2007-02-21T09:40:00.000-08:00

Tamil: thengai
Telugu: thenkaya
Hindi: nariyal

Tree (Cocos nucifera) of the palm family, one of the most important crops of the tropics. Its slender, leaning, ringed trunk rises from a swollen base and is topped by a graceful crown of giant, feathery leaves. The large ovoid or ellipsoid mature fruits have a thick, fibrous husk surrounding the familiar single-seeded nut. The nut contains a white and somewhat sweet meat, which is eaten raw; coconut oil is extracted from the meat. The nutritious liquid "milk" at the centre may be drunk directly from the nut. The husk provides coir, a fibre highly resistant to salt water that is used in the manufacture of ropes, mats, baskets, brushes, and brooms. The nutshells are used as containers and often decoratively carved.Coconut water can be used as an intravenous fluid

Cinnamon

2007-02-21T09:38:00.000-08:00

Tamil: patta
Hindi: dalchini

Bushy evergreen tree (Cinnamomum zeylanicum) of the laurel family. Native to Sri Lanka, India, and Burma, cinnamon is also cultivated in South America and the West Indies for the spice consisting of its dried inner bark. The light-brown spice has a delicately fragrant aroma and warm, sweet flavor. It was once more valuable than gold. Today cinnamon is used to flavor various foods. In Europe and the U.S. it is especially popular in bakery goods. The oil is distilled from bark fragments for use in food, liqueur, perfume, and drugs.

Cashew nuts

2007-02-21T09:32:00.000-08:00

Tamil: munthiri paruppu
Telugu: jeedi pappu
Hindi: kaju

Kidney-shaped nut that grows out from the bottom of the cashew apple. The shell is highly toxic so great care is taken in shelling and cleaning the nut. Cashew nuts have a sweet, buttery flavor and contain about 48 percent fat. Because of their high fat content, they should be stored, tightly wrapped, in the refrigerator to retard rancidity. As with most nuts, roasting cashews brings out their nutty flavor. kidney-shaped nut that grows out from the bottom of the cashew apple. The shell is highly toxic so great care is taken in shelling and cleaning the nut. Cashew nuts have a sweet, buttery flavor and contain about 48 percent fat. Because of their high fat content, they should be stored, tightly wrapped, in the refrigerator to retard rancidity. As with most nuts, roasting cashews brings out their nutty flavor.

Carom seeds/oregano

2007-02-21T09:24:00.000-08:00

Tamil:omam
Telugu: omam
Hindi: ajwain

Ajwain (also known as Carom, Ajowan, Bishop's Weed and Seeds Of Bishop's Weed), is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit of the Bishop's Weed plant, (Trachyspermum ammi syn. Carum copticum), egg-shaped and grayish in colour. The plant has a similarity to parsley

Curd

2007-02-21T09:22:00.000-08:00

American: yogurt
Tamil: thayir
Telugu: perugu
Hindi: dahi

A custardlike food with a tart flavor, prepared from milk curdled by bacteria, especially Lactobacillus bulgaricus and Streptococcus thermophilus.

Colocasia

2007-02-21T09:16:00.000-08:00

Tamil: senai
Hindi: arbi

Cultivated for their edible tubers, a traditional starch staple in many tropical areas. They are grown outside year-round in subtropical and tropical areas. In temperate regions, they are grown as ornamental plants, planted out for the summer and dug up and stored over winter; they can be grown in almost any temperature zone as long as the summer is warm.Leaves and tuber of this plant are used as food items in Indian sub-continent.

Bay leaf

2007-02-21T09:07:00.000-08:00

Hindi: tej patta

Also called laurel leaf or bay laurel, this aromatic herb comes from the evergreen bay laurel tree, native to the Mediterranean. Early Greeks and Romans attributed magical properties to the laurel leaf and it has long been a symbol of honor, celebration and triumph, as in "winning your laurels." The two main varieties of bay leaf are Turkish (which has 1- to 2-inch-long oval leaves) and Californian (with narrow, 2- to 3-inch-long leaves). The Turkish bay leaves have a more subtle flavor than do the California variety. Bay leaves are used to flavor soups, stews, vegetables and meats. They're generally removed before serving. Overuse of this herb can make a dish bitter. Fresh bay leaves are seldom available in markets. Dried bay leaves, which have a fraction of the flavor of fresh, can be found in supermarkets. Store dried bay leaves airtight in a cool, dark place for up to 6 months.

Black peppercorns

2007-02-21T09:00:00.000-08:00

Tamil: milagu
Telugu: miriyalu
Hindi: kali mirch

pepper referred to in most recipes is this one!
The small, dark, unripe fruit of the pepper plant (Piper nigrum), used whole or ground as a pungent spice.
Most cooks today don't appreciate the plentiful and inexpensive supply of a spice that was once so valuable and rare it was sometimes used as currency. Its merit was so high that many of the European sailing expeditions during the 15th century were undertaken with the main purpose of finding alternate trade routes to the Far East, the primary source of the prized peppercorn and other spices. Pepper in one form or other is used around the world to enhance the flavor of both savory and sweet dishes. Because it stimulates gastric juices, it delivers a digestive bonus as well. The berry is processed to produce three basic types of peppercorn-black, white and green. The most common is the black peppercorn, which is picked when the berry is not quite ripe, then dried until it shrivels and the skin turns dark brown to black. It's the strongest flavored of the three-slightly hot with a hint of sweetness.

Black-eyed beans /cowpeas

2007-02-21T08:51:00.000-08:00

Tamil: karamani
Hindi: lobhia

Cumin

2007-02-21T08:49:00.000-08:00

Tamil: jeeragam
Hinid: jeera

Cumin is the seed of a small slender herb of the coriander family. This spice is used in the regional cookery of every part of India.Cumin seeds are elongated oval and sage-green to tobacco brown in colour and have longitudinal ridges. Cumin is suited to almost any cuisine in the world. It is used in North African dishes like couscous, Middle Eastern ones like kebabs, in Spanish stews and American pies. In India, most curries start off with a loud crackle as cumin seeds hit the hot oil.

Black cumin

2007-02-21T08:36:00.000-08:00

Tamil: perum jeeragam
Hindi: shahi jeera

smaller & thinner than cumin which is darker and has a stronger flavour

Bitter gourd

2007-02-21T08:32:00.000-08:00

Tamil: pagarkai
Telugu: kakarakai
Hindi: karela

A bitter tasting vegetable, pretty good when cooked into curries. Juice is good for diabetes

Black cardamom

2007-02-21T08:28:00.000-08:00

Hindi: badi elaichi

larger & darker than the green cardamom

Rice

2007-02-21T08:25:00.000-08:00

Tamil: arisi
Telugu: biam
Hindi: chaval

After wheat, rice is the most widely cultivated cereal in the world. Rice is always eaten cooked, either hot or cold, as a sweet or savoury dish. Asia is the largest consumer of rice in the world. There are 2 main types of rice - the long grained rice (Indica), which has long grains that remian separate after cooking and the short grained rice (Japonica) with round grains that tend to stick together when cooked. Rice is classified according to the type of processing it receives after harvest

Bengal gram flour

2007-02-21T08:07:00.000-08:00

Tamil: kadala maavu
Telugu: Sena pindi
Hindi: besan

Split Bengal gram milled to a fine flour called Bengal Gram Flour or Besan. Besan is used in several recipes as a binding agent as in curries and also to make batters for fritters. Some delicious preparations include dahi ki kadhi in Gujarat, bhajias (dumplings of vegetables, potatoes coated with a besan batter and deep fried), besan ladoo [a sweet made of besan, sugar, cardamom, almonds in ghee (clarified butter)].

Black Gram

2007-02-21T08:03:00.000-08:00

Tamil: ulutham paruppu
Telugu: mina pappu
Hindi: urad dal

picture is that of the whole urad dal, recipes listed mostly have the skinned variety as ingredient. If using the whole (sabut) dal, soak and skin the dal - a lot more work!

Black lentils commonly known as urad dal are used in its whole form in North Indian cookery, whereas split black lentils are used in the South. Found all over India, black lentils grow in small pods. When ripe, the seed pods are picked, dried and threshed or beaten to separate out the lentils. These are further dried and either left whole or split. Whole black lentils are small and oblong. The black seeds are sometime flecked with dark green or gray.When black lentils are split, they are creamy white and matte. The lentils are sometimes split with the skin left on. Split black lentils have a subtle and flour like aroma. The taste is quite bland. Urad dal is used on a daily basis in South Indian houses to make batters for idlis and dosas and is also an important ingredient in tempering for most South Indian dishes. Split black lentils are eaten with rice or added to hot oil along with mustard seeds and onion before adding the vegetables

Bengal Gram

2007-02-21T07:54:00.000-08:00

Tamil: kadala paruppu
Telugu: senaga pappu
Hindi: chenna dal

Matte and yellow, gram lentils resemble yellow lentils but are slightly bigger and coarser. They are stronger in taste than most other lentils and have a nutty sweet aroma and flavour. Split gram lentils are cooked in a variety of ways

Green Gram

2007-02-21T07:51:00.000-08:00

Tamil: payatham paruppu
Telugu: pesara pappu
Hindi: moong dal

Whole yellow lentils are split to obtain moong dal. They are extremely easy to cook, need little soaking and are easy to digest. The whole moong beans and split ones are quite different and seldom interchangeable. Moong dal is popularly cooked with generous amount of clarified butter or ghee, sugar, nuts and spices to make the delicious sweet "Moong Dal Halwa". It is also used in making batters for pancakes and fritters. Spiced rice and moong dal is one of the most complete and quick meal.

Yellow lentils

2007-02-21T07:50:00.000-08:00

Tamil: tuvaram paruppu
Telugu : Kandhi pappu
Hindi: tuvar dal/ arhar dal

These lentils are yellow and sold split into two round halves. In some parts of India, yellow lentils are slightly oiled to increase shelf-life, more so when the lentils are exported. Therefore Indian shops outside India usually stock the oily variety of yellow lentil. They are very easy to digest and have a pleasant, subtle, nutty flavour. In India, the unoiled lentils are preferred, so if you do buy oily yellow lentils, soak them in hot water for a while and throw away the resulting cloudy water.

Ginger

2007-02-21T07:44:00.000-08:00

Tamil: Inji
Hindi: adrak

Ginger is the underground stem or rhizome of a herbacous plant with long, thin stalks and leaves. The rhizomes are dug up while still tender, if they are to be used fresh. If they are to be dried, they are harvested when it is more fibrous and mature.India is the largest producer and exporter of ginger.Fresh ginger is bulbous, tan or pale beige in colour and is firm. It has a cream or yellow interior which is fibrous, but easy to slice. The skin is very thin and shiny and is quite easy to peel.

Coriander

2007-02-21T07:39:00.000-08:00

American: Cilantro
Tamil: kothamalli
Telugu: kothamira
Hindi: daniya

Coriander seeds (which are a spice) are round and have fine longitudinal ridges. The seeds have a sweet heady aroma with a subtle whiff of pine and pepper.

Most Indian cooks will not alllow a savoury dish to leaves their kitchen without a good sprinkling of fresh, fragrant coriander leaves. This herb is most commonly used garnish in India. Little bunches of fresh coriander are commonly available at greengrocers. It looks like parsley but has a more vibrant aroma. Green chutney made by grinding coriander leaves, coconut, ginger, garlic and spices is a popular sandwhcih spread or meal accompaniment .

Chilly

2007-02-21T07:36:00.000-08:00

American: Jalapeno
Tamil: milagai
Telugu: miripikaya
Hindi: mirchi

Indian food without chillies is like summer without sunshine. India is the largest producer and exporter of chillies in the world. Commercially, chillies are fruits of the capsicum species and may be classified on the basis of their colour, shape and pungency.Green Chilli Fresh unripe chillies come in various shades of green, from lime green to olive green. When buying fresh chillies, look for crisp unwrinkled ones that are waxy. Green chillies are used in virtually every savoury dish. On ripening chillies turn red from green. These are dried until they look like dark crumpled rubies. Indian red chillies are available both in fresh or dried form. These are shiny long chillies with a bright red colour and a crinkled waxy surface. They can be roasted and powdered or soaked in warm water and ground into a paste for a gravy and also to make a spicy garlic chutney.

Cardamom

2007-02-21T07:28:00.000-08:00

Tamil: elakka
Hindi: elaichi

Cardamom is known as the queen of spices. Cardamom pods were chewed as a mouth refresher from ancient times in India. Cardamoms are dried fruits of the ginger family. Each cardamom pod contains several dark brown seeds which contains all the flavour.Several varieties of cardamom are grown in India, Sri Lanka and Thailand. The fat green pods grown in Kerala, South India are considered the best in the world. Green cardamom is available in the pod form or as a powder. The whole pod stores better and retains the aroma of the seeds. Both Indian savouries and sweets are flavoured with cardamom. This fragrant spice is used in rich, red curries and milk based desserts. In India, tea and coffee are sometimes spiked with cardamom. Around the world, green cardamom is used in spiced cakes and breads.

Brown cardamom pods are larger than green cardamoms in size and are hairy. In fact, they look like tiny fibrous coconuts. Brown cardamom is medicinal in flavour. In India, it is used only in savouries, especially to flavour rice dishes like biryani. Along with green cardamom, it is an essential ingredient in garam masala (which is a blend of mixed spices). The seeds of the green cardamom are powdered, so they can be added to desserts to desserts and into garam masala.

Cloves

2007-02-20T19:20:00.000-08:00

Tamil: krambu
Telugu: lavangam
Hindi: laung

Cloves are the unopened flower buds of the clove tree and grow in small clusters. The fully grown but unopened buds are picked and dried in the sun until they turn dark brown and woody. Cloves are rich dark brown in colour. The buds have a long cylindrical base crowned by a plump beige ball which is encircled by a four toothed calyx. They have a powerful aroma and should be used carefully in cooking.Cloves are used in cooking the world over and can be tasted in breads and cakes

Brinjal/ Aubergine

2007-02-20T19:14:00.000-08:00

American: Eggplant
Tamil: kathirikkai
Telugu: vankaya
Hindi: baingan

It is an elongated or rounded vegetable with a smooth, shiny, purple skin covering a light firm flesh. A white variety also exists. Aubergines are available in many shapes. They can be long and cylindrical, plump and oval, rounded and small or elongated.Aubergines have a low energy value (30 calories per 100 grams) and are rich in potassium and calcium. The larger and older fruits have more seeds. The aubergine has a pronouned flavour

Lady's finger

2007-02-20T19:12:00.000-08:00

American: Okra
Tamil: vendakkai
Telugu: bendakaya
Hindi: bhindi

Okra is a tropical plant widely cultivated as a vegetable. Also known as ladies fingers or gumbo, okra is grown for its pods which have longitudinal ridges and are usually elongated.It originated in Africa or Asia but is now grown the world over. It is used before it is ripe when it is green and pulpy and the seeds are not completely formed.Okra can be cooked in butter or cream, braised with onions and tomatoes or cooked with spices to make a delicious Indian vegetable dish, which is enjoyed

Capsicum

2007-02-20T18:46:00.000-08:00

American: Bell pepper
Tamil: koda milagai
Hindi: Simla mirch

Also called "Sweet Pepper", it is a medium sized vegetable which is oblong in shape and hollow inside. The inside contains a few seeds which have to be removed before using.

Capsicum is available in several varieties : red, green, yellow, orange and purple.
Ripe red and yellow peppers have a milder and sweeter flavour than the green ones and are good to use in salads and stirfries.
The crunchy, more pungent green ones give flavour to cooked dishes.

Jaggery

2007-02-20T18:34:00.000-08:00

Tamil : vellam
Telugu : bellam
Hindi : gur

Can be replaced with brown sugar. Jaggery is dehydrated sugarcane juice and is mostly produced locally in India. Jaggery is not purified and therefore has all the quality of the juice itself. Jaggery is as important as sugar in Indian Cookery.Jaggery ranges from mustard yellow to deep amber in colour, depending on the quality of sugarcane juice. It is sticky but can be crumbled easily. It is made up of big lumps, which melts to a thick gooey paste. Jaggery has a heavy, caramel - like aroma which is slightly alcoholic.