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The following is a list of some of the most common spice terms.

Annual - A plantĀ  which has a normal life span of less than one year.
Biennial - Having a life cycle of two years.
Capsicum - A large family of plants producing fruits used in cooking, including bell peppers, chilies of all kinds, and pimentos.
Decorticate - To remove the outer skin or membrane covering a seed.
Essential Oils - Oils in the herb or spice, which give it taste and aroma.
Fines - Dust or fine powder residue which is the by-product of grinding a spice, and which is typically flavorless. Herbs are the aromatic leaves of plants without woody stems that grow in temperate zones.
Macro Extraneous Material - Foreign matter visible to the eye.
Mesh - A screen used as a filter used to permit particles of a certain size to pass through it.
MLS - A blend of black peppers from Malabar, Lampong, and Sarawak.
MLSV - A blend of black peppers from Malabar, Lampong, Sarawak and Vietnam.
Oleoresin - A mixture of oil and resin which occurs naturally in certain plant tissues, and which can be extracted.
Organoleptic - A broad and general definition of the combined qualities of appearance, aroma and flavor.
Perennial - A plant, having a life cycle of more than two years.
Piperine - A non-volatile oil found in black pepper.
Spices are seasonings obtained from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees.
Stigma - The part of a flower which receives pollen.
Stratification - The separation during settling of particles Into layers of material having different sizes, weights or densities.
Surface Color - Non-extractable color, or color which does not "bleed" when exposed to liquid.
Volatile Oil - The "essence" which gives an herb or spice its unique flavor and aroma which can be removed through distillation or chemical process.
Water Activity - A lab measurement for atmospheric moisture freely available to micro-organisms in or on plant material.
Zingiberaceous - A group of tuberous plants comprising the ginger family.

 

Glossary of Spices - Indian Names

English Name Indian / Hindi Name
Aniseed Saunf
Asafoetida Heeng
Basil Tulsi
Bay leaf Tejpatta
Black Cumin seeds Shah Jeera
Black Pepper Kali Mirch
Cardamom Elaichi
Caraway seeds Shah Jeera
Carom seeds Ajwain
Cinnamon Dalchini
Clove Laung
Coriander seeds Dhania
Cumin seeds Jeera
Dry Fenugreek Leaves Kasoori Methi
Dry Ginger Saunth
Dry Mango powder Amchoor
Fennel seeds Saunf
Fenugreek seeds Methi
Nigella Kalonji
Mace Javitri
Mustard seeds Rai / Sarson
Nutmeg Jaiphal
Onion seeds Kalonji
Pomegranate seeds Anardana
Poppy seeds Khus Khus
Saffron Kesar
Sesame seeds Til
Tamarind Imli
Thymol seeds Ajwain
Turmeric Haldi
Vinegar Sirka