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Spicey Restaurants
Saffron Blackburn Australia Blackburn
Australia
Cumin Crows nest Aus CrowsNest
Australia
Ginger Australia Harrispark
Australia

Green pepper Melbourne Aus Melbourne
Australia

Wild Cloves Mona Vale Aus Monavale
Australia
Saffron Cottage Tecoma Australia Tecoma
Australia
Saffron Cottage Tecoma Australia Graz
Austria
saffraan antwerp Belgium Antwerp
Belgium

Salt n pepper Ghent Belgium Ghent
Belgium

Saffron sofia bulgaria Sofia
Bulgaria
Saffron Burnaby Canada Burnaby
Canada
Coriander Green Oakville Canada Oakville
Canada
Red Mirchi Richmond Canada Richmond
Canada

Gingergarlic Can Vancvr
Canada

masala prague czech rep Prague
Czech

spice india prague czech rep Prague
Czech

Spice Talinn Estonia Talinn
Estonia

Coriander Tempere Finland Tampere
Finland
Tulsi Hong Kong Hong
Kong
spice india berlin germany Berlin
Germany
bollys chillys frank furt germany Frankfurt
Germany
mera masala frankfurt germany Frankfurt
Germany
chuney hamburg germany Hamburg
Germany
Green Chilli Cork Ireland Cork
Ireland
indian spice macau Macau
Belfast
NrthIrlnd

Cinnamon Dundonald North Ire Dundonld
NrthIrlnd
Mirchi Singapore Singapor
Mustard Singapore Singapor
Masala Zurich Switzerland Zurich
Swiss

Peppermill Dubai UAE Dubai
UAE

Cardamom Alcester UK Alcester
UK
Saffron Bedford UK Bedford
UK
Zeera Brough Green UK Bourough
UK
Saffrons , Bourton, UK Bourton
UK

Chilli Pickle Brighton UK Brighton
UK
Blue Ginger Bristol UK Bristol
UK

Ginger Bromley UK Bromley
UK

Mirchi Bude UK Bude
UK

Peppers Burnham UK Burnham
UK

Cardamom Cardiff UK Cardiff
UK
Mint & Mustard Cardiff UK Cardiff
UK

Cumin Lounge Leeds UK Leeds
UK
Cinnamon Club London UK London
UK
Cinnamon Kitchen London UK London
UK
Tamarind London UK London
UK

Tulsi London UK London
UK
Zeera London UK London
UK
Sesame New Malden UK Newmldn
UK

Cumin Nottingham UK Notinghm
UK
Spice Oven, Reading, UK Reading
UK

Badi Mirchi Southampton UK Southmptn
UK

Kali Zeera Tonbridge UK Tonbridg
UK
Adrak Urmston UK Urmston
UK
Cumin Columbus USA Columbs
USA
Zyka, Decatur, USA Decatur
USA
Turmeric east Vienna USA Estviena
USA
Coriander Edison USA Edison
USA
Green Chili Framingham USA Frminhm
USA
Cumin Hamden USA Hamden
USA
Tulsi Kittery USA Kittery
USA
Green Chilli Naperville USA Naprvil
USA
Indian Cloves New York USA New York
USA
Cafe Spice, NY NJ MD, USA NY NJ
USA
Mirchi Novi USA Novi
USA

Chilli n Spice Overland Park USA Overland
Park USA
Tamarind Pittsburgh USA Pitsburg
USA

Curry Leaf, Portland, USA Portland
USA
Mirchi Rossele USA Roselle
USA

Red Hot Chilli Pepper San Carlos USA SanCrls
USA
SanCarls
USA

Coriander Sharon USA Sharon
USA
Coriander Lounge Southampton Sothmptn
USA
Green Chilli St Petersburg USA StPetrbrg
USA
Turmeric Sunnyvale USA Sunyval
USA

Cloves Suwanee USA Suwane
USA
Tamarind Winterpark USA Wintrprk
USA

Anarbagh Woodland Hills USA Woodlndhl
USA
indian Spices Spice Spoon

Masala Indian cuisine is a subtle taste. Flavours are as varied as climate and as exotic as the people of India. Fragrant spices, pungent and warm spices, are delicately blended in meticulous proportions to create each dish which will have its own distinctive flavour from spices which have to prepared afresh. The blending and preparation of spices is a centuries old craft to Indian cuisine

suwa Aniseed (Suwa) is the fruit or seed from the flowering plant, Pimpinella anisum. The seeds are used whole or crushed as a flavoring in various foods, from baked goods and sweets to liquours

Asafoetida Asafoetida (Hing) or asafoetid (Devil's Dung) is the dried latex (oleo-gum-resin) exuded from the living rhizome, rootstock or taproot of an umbelliferous plant of varied species. A popular spice in foods and medicines.

Basil Basil (Tulsi) is obtained from a small, erect, glabrous, profusely branched herb, indigenous to India. It forms part of the 'sweet' herbs. Basil is a member of the mint family. Basil is popular worldwide because of its rich aroma, attractive fragrance and superb blending properties when used in seasonings.

Bayleaf Bay Leaf (Tejpata) these fragrant leaves with pointed ends are used in their dried form. These are used in curries and rice preparations. The leaves are first browned in oil first to increase the aroma.

kala namak Black Salt (Kala Namak-Sanchal) Slightly pungent smell in the salt comes from the presence of the sulphate. This salt is used as a final garnish by sprinkling on the fresh fruits and vegetables, salads and fried savories. The salt comes in the form of different hued crystals and are ground to a powder before used for culinary purposes

Cardamom Small Cardamom Small (Elaichi) often dubbed as the "grains of paradise" is a pungent, aromatic herb. It is the dried ripe fruit (capsules of cardamom plant) often referred as the Queen of Spices because of its very pleasant aroma and taste.

Cardamom Large Cardamom Large (Elaichi) Large cardamom is the dried fruit of a perennial herbaceous plant. It's quality characteristics are different from that of small cardamom. The fruit is 4 to 6 times size of small cardamom.

ajwain Carom Powder-Oragano (Ajwain) it has a strong, pungent odor and flavor similar to pepper and anise. They contain thymol oil, which gives a taste reminiscent of thyme. it is used in lentil dishes, vegetable parathas, pakoras and meat dishes. .

Red Chillies Chillies (Mirchi) India's most important contribution to the world of spices. An annual plant, chilli comes in a wide variety of shapes, sizes, colours and in different degrees of pungency.

Cinnamon Cinnamon (Dalchini) is a spice obtained from the inner bark of several trees from the genus Cinnamomum that is used in both sweet and savoury foods.

Clove Clove (Lavang) are the aromatic dried flower buds of a tree in the family Myrtaceae. They have a numbing effect on mouth tissues. The flower buds are at first of a pale color and gradually become green, after which they develop into a bright red.

coriander Coriander (Dhanya) The name `coriander' is based on the Greek work `kopis' which means `bug'. Coriander requires full exposure to sunlight but with less heat and medium-to-heavy loamy soil, good drainage and well-distributed moisture.

Cumin Cumin (Zeera) Though native to Egypt and the Mediterranean, cumin is now mostly produced in India.

Dill Suwa Dill Seeds (Suwa) are dried fruit of the herb of parsley family. Seeds are oval-shaped, soft and fluffy, has a pungent and aromatic. Seeds are use to treat colic or gas in children. Dill is useful addition to cough, cold and flu remedies.

Fennel Fennel (Saunf) Ancient Indians used fennel as a condiment and culinary spice. In Greece, it was a symbol of success. In Rome, the young fennel shoots were used as food. Pliny considered it good for improved vision.

Fenugreek Fenugreek (Methi) The ripe, dried fruit of a quick-growing annual leguminous herb, fenugreek has a strong, pleasant and quite peculiar odour reminiscent of maple.

Garlic Garlic (Lasan) Garlic is a hardy bulbous annual, with narrow flat leaves a pungent and acid flavour and acknowledged medicinal value. The entire bulb ('cloves') is almost without odour but, once cut, they produce an intensely strong and characteristic odour.

Ginger Ginger (Adrak) has been cultivated in India both as a fresh vegetable and marketed as a dried spice since time immemorial. Ginger has always meant many things to many people. A taste- maker. A flavourant. An appetizer. A drug.

Curry Powder Indian Curry Powder is a careful blend of selected spices grounded and mixed to add pep, Spices are ground and mixed in proportions to produce curry powder. Important ingredients in curry powder are coriander, turmeric, chillies, cumin, pepper, ginger, cinnamon, cassia, clove etc.

Jaggery Jaggery (Gud) is a concentrated product of cane juice or date juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. Jaggery is mixed with peanuts, condensed milk, coconut etc to make Indian delicacies.

Kokam Kokam (Garcinia) is spice with flavour and sweet, acidic taste. Its oils, seeds, fruits, bark and the young leaves are all of culinary and therapeutic value. Kokam is cholagogue, cooling, demulcent, emollient,soothing and antiseptic.

jethimadh Licorice (Jethimadh) Its good for sore throat. It can be used in teas, cookies. It is the rhizome of a bean plant. The dried roots look like pieces of dried wood, very hard and fibrous available as dried, woody pieces of root as a powder

Kokam Mango Amchur Powder Unripe green mangoes are dried and powdered to make amchoor powder, a tart pale beige to brownish powder used in dishes where acidity is required. Amchoor is used to add a sour tangy fruity flavor without moisture in northern Indian dishes

Rai Musterd Musterd (Rai) are small seeds of mustard plants, colored yellowish white to black. Seeds are shallow fried in little oil or ghee until they pop and used as a garnish. Seeds great source of omega-3 fatty acids, iron, calcium, zinc, manganese and magnesium.

nutmeg Nutmeg (Jaifal) is used in many sweet as well as savoury Mughlai cuisine. It is also added in small quantities as a medicine for infants. It may also be used in small quantities in garam masala. Ground nutmeg is also smoked in India.

Kkalonji Onion Seeds (Kalonjii) are small, irregular shaped black seeds of the plant that grows in India - Kalonji. This spice can be used fresh or dry roasted in curries, and added to vegetables, relishes, pickles and yogurts .

Pepper Pepper (Mari) Popularly known as the `King of Spices', the best quality pepper is grown in the monsoon forests along the Malabar Coast in South India.

anar dana Pomogranet Seeds (Anar Dana) is the dried seeds of varieties of pomegranate (Punica granatum) too sour to eat as fresh fruit; they have a tangy, fruity flavor. Used in India to sour chutneys they are also used in pastries and breads

kuskhus Poppy Seeds (Khus Khus) is an oilseed obtained from the opium poppy. The tiny kidney-shaped seeds have been harvested from dried seed pods. They are highly nutritious, added in dough while baking bread, and recommended for pregnant women and new mothers.

Saffron Saffron (Kesar) is the slender, dried, reddish-brown, flattened stigma of a small crocus. It has aromatic odour and a peculiar, exotic, bitter taste. It takes 100,000 hand-picked blooms to obtain one KG of dried saffron!. Saffron is world's costliest spice.

Seasam Rai Sesame Seed (Til) has one of the highest oil contents, With a rich nutty flavor. Sesame seeds come in many colours, Sesame seed cookies and wafers, both sweet and savory, are popular.

Tamarind Tamarind (Imli) The fruit of a tropical tree. This spice also comes in the forms of pulp and juice concentrates which mainly go into the preparation of cool drinks, seafoods and a range of sophisticated cuisine.

turmeric Turmeric (Haldi) With its rich curcumin content, which imparts the distinctive yellow colour, and other inherent qualities, Indian turmeric is considered the best in the world.

Indian Grocery List
Hindi English
AcharPickle
AdrakGinger
AjwainCarom seed
Aloo Potato
Am Mango
AmchurMnago powder
BaiganAubergine, Egg Plant
Bajra
Balti Cook-serve Karahi dish
Besan Chicpea Flour
Bhaji Vegetable
Bhindi Okra (Ladies Fingers)
ChataniPickle
Chai Tea
Chana Chick Peas, Gram
Chawal Rice
ChiniSugar
Dahi Yoghurt
Dalchini Cinnamon
Dhanya Coriander
Dhanya HaraCilantro
D(h)al Pulses
Dudh Milk
Elaichi Cardamom
FalFruit
Foodino Mint leaves
Gajar Carrot
Garam Masala Blend of spices
Gobhi Cauliflower
Ghee Clarified butter
GudJaggery
Gulab jalRose water
Haldi Tumeric
Hari dal Green Mung beans
Hing Asafoetida
Imli Tamarind
Jaifal Nutmeg
Jeera Cumin
Jinga Prawns
Kakadi Cucumber
Kali mirachPepper
Kalonjii Onion seeds
Karahi Bowl used for Balti
Keela Banana
Keema Minced lamb
Kesar Saffron
KokumGarcinia indica
Kulfi Thick Ice cream
Kumbhi Mushroom
Kurmura Puffed Rice
Lasan Garlic
lassi Yoghurt drink
Lavang Cloves
LentilsGrain
Machali Fish
Madh Honey
Malai Cream
Makai Corn
Mamra puffed rice
Maans Meat
Masala Blend of spices
Masoor Lentils
Mattar Peas
Methi Fenugreek
MewaDry Fruits
Mirchi HariGreen Chillies
Mirchi degiPaprika
Moong
Murgii Poultry
Nariyal Coconut-Khopra
NamakSalt
Neem PattaCurry leaf
Nimbu Lemon
Nimbu phoolCitric acid
Paani Water
Palak Spinach-Sag
Paneer Cheese
Piaz Onions
Podina Mint
Poha Flattened Rice
RaiMustard seed (sarson)
Raita Spiced Vegetbl Yoghurt
Rajma Red Kidney beans
Rasam
Rava - SoojiCream of wheat
Rus Juice
Rong Clove
Rotii Bread-naan-chapati-puri
Sabjii Vegetable
Sabudana /td>
Sag Green vegetable
SahadHoney
Sakahari Vegetarian
SakarSugar
SanchalBlack Rock salt
Shev Apple
Shorba Soup, Gravy
Saunf Fennel
SaunthaDiried Ginger Powder
Suwa Dill
Takrai Lemon Grass
Tamatara Tomato
Tandoor Clay oven
Tawa Hot plate for cooking
Tej Patta Bay leaf
Teza Spicy, sharp, strong
Til Sesame seed
Tulsi Basil
Tur (toovar) Pigeon-peas
Urad
Zafrani Saffron,
Zeera Cumin
Spices Board of India
Spices Board of India
spices

Indian Spices Names in International Languages
Hindi English Spanish French German Swedish Arabic Dutch Italian Portugs Russn Japans Chines
Lasan Garlic Ajo Ail Knoblanch Vitlok Thum Knoflook Agilio Alho Chesnok Ninniku Suan
Tulsi Basil   Basilic Basilien-
krant
Basilkort Raihan Basili-
cum
Basilico Manje-
ricao
Basilik Meboki Lo-le
Kesar
Zafrani
Saffron Azafran Safran Safran Saffran Zafran Saffraan Zafferano Acofrao Shafran Safuran FanHung
Hua
Haldi Turmeric Curcuma Curcuma Kurkuma Gurkmeja Kurkum Geel-
wortel
Curcuma Acafraoda
India
Zholty
Imbir
Ukon Yu.Chin
Mirch Chilli Pimenton Puvrede
Guinee
Paprika   Filfil
Ahmar
Spaanse
Peper
Peperone Pimento Struch-
kovy
Toga-
rashi
Hesiung
YaliChiao
Elaichi Carda-
momo
Carda-
mome
Karda-
mom
Karde-
mumma
Hal Karde-
mom
Carda-
momo
Carda-
momo
  Karda-
mon
Karuda-
mon
Pai-tou
k'ou
Dhanya Corian-
der
Culantro Corrian-
dre
Korian-
der
Koriander Kuzh-
bare
Korian-
der
  Coentro Kori-
andr
Koen-
doro
 
Jeera Cumin Comino Cumin Romisch Spisku-
mmin
Kammun Komijn Comino Cominho Kmin-Jp   Machin
Methi Fenu-
greek
Alholva Fenu-
grec
Bocksho-
rklee
Bocksho-
rnklee
Hulba Fene-
griek
Fieno
Greco
Alforva Pazhit-
nik
Koroha K'u
Tou
Saunf Fennel Hinojo Fenouil Fenchel Fankal Shamar Venkel Finocchio Funcho Fyenkhel Uikyo Hui
Hsiang
Adrakh Ginger Jengibre Gingembre Ingwer Ingefara Zanjabil Gembe Zenzero Gengibre Imbir Shoga Chiang
Kali
Mirch
Pepper Pimienta Poivre Pfeffer Peppar Filfil
Aswad
Peper Pepe Pimenta Pyerets Kosha Hu
Chiao

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