🔥 100 Spices Name in English and Hindi (Masalon ke Naam List)

🌶️ 100 Spices Name in English and Hindi (Numbered List)

Socho ek baar apni kitchen 🏠 — dabbe kholte hi kitne saare masale (spices) dikhte hain! India me toh har ghar me alag-alag masalon ka khazana hota hai.

Aaj hum 100 spices ke naam English + Hindi + Roman Hindi me seekhenge — easy aur school-friendly tareeke se 😊

🧂 100 Spices List (English ↔ Hindi)

🌿 1–25

1. Turmeric – हल्दी (Haldi)

2. Cumin Seeds – जीरा (Jeera)

3. Coriander Seeds – धनिया (Dhaniya)

4. Mustard Seeds – राई / सरसों (Rai / Sarson)

5. Fenugreek Seeds – मेथी (Methi)

6. Fennel Seeds – सौंफ (Saunf)

7. Black Pepper – काली मिर्च (Kali Mirch)

8. Clove – लौंग (Laung)

9. Cardamom (Green) – इलायची (Elaichi)

10. Cinnamon – दालचीनी (Dalchini)

11. Bay Leaf – तेज पत्ता (Tej Patta)

12. Red Chili Powder – लाल मिर्च (Lal Mirch)

13. Asafoetida – हींग (Hing)

14. Nutmeg – जायफल (Jaiphal)

15. Mace – जावित्री (Javitri)

16. Dry Ginger – सोंठ (Saunth)

17. Garlic Powder – लहसुन पाउडर (Lehsun Powder)

18. Onion Powder – प्याज पाउडर (Pyaz Powder)

19. Curry Leaves – करी पत्ता (Kadi Patta)

20. Tamarind Powder – इमली पाउडर (Imli Powder)

21. Ajwain (Carom Seeds) – अजवाइन (Ajwain)

22. Nigella Seeds – कलौंजी (Kalonji)

23. Poppy Seeds – खसखस (Khus Khus)

24. Star Anise – चक्र फूल (Chakra Phool)

25. Black Cardamom – बड़ी इलायची (Badi Elaichi)

🌶️ 26–50

26. White Pepper – सफेद मिर्च (Safed Mirch)

27. Long Pepper – पिप्पली (Pippali)

28. Stone Flower – दगड़ फूल (Dagad Phool)

29. Kokum – कोकम (Kokum)

30. Dried Mango Powder – अमचूर (Amchur)

31. Sesame Seeds – तिल (Til)

32. Caraway Seeds – शाह जीरा (Shah Jeera)

33. Basil Seeds – सब्जा (Sabja)

34. Dill Seeds – सोया (Soya)

35. Anardana – अनारदाना (Anardana)

36. Dry Mint – सूखा पुदीना (Sukha Pudina)

37. Fresh Ginger – अदरक (Adrak)

38. Fresh Garlic – लहसुन (Lehsun)

39. Green Chili – हरी मिर्च (Hari Mirch)

40. Kashmiri Chili – कश्मीरी मिर्च (Kashmiri Mirch)

41. Black Salt – काला नमक (Kala Namak)

42. Rock Salt – सेंधा नमक (Sendha Namak)

43. Celery Seeds – अजमोद (Ajmod)

44. Mustard Powder – सरसों पाउडर (Sarson Powder)

45. Lemon Zest – नींबू छिलका (Nimbu Chilka)

46. Orange Peel – संतरा छिलका (Santra Chilka)

47. Saffron – केसर (Kesar)

48. Rose Petals (Dried) – गुलाब पंखुड़ी (Gulab)

49. Pandan Leaves – केवड़ा पत्ता (Kewda Patta)

50. Camphor (Edible) – कपूर (Kapoor)

🌿 51–75

51. Fenugreek Leaves (Dry) – कसूरी मेथी (Kasuri Methi)

52. Thyme – अजवायन पत्ता (Thyme)

53. Oregano – ओरिगैनो (Oregano)

54. Rosemary – रोज़मेरी (Rosemary)

55. Parsley – पार्सले (Parsley)

56. Sage – सेज (Sage)

57. Tarragon – टैरेगन (Tarragon)

58. Chives – हरा प्याज पत्ता (Chives)

59. Lemongrass – लेमनग्रास (Lemongrass)

60. Wasabi Powder – वसाबी (Wasabi)

61. Horseradish – सहिजन जड़ (Sahijan Jad)

62. Galangal – कुलंजन (Kulanjan)

63. Juniper Berries – जुनिपर बेरी (Juniper)

64. Allspice – ऑलस्पाइस (Allspice)

65. Sumac – सुमाक (Sumac)

66. Za’atar – ज़ातार (Zaatar)

67. Paprika – पपरिका (Paprika)

68. Chipotle – चिपोटले (Chipotle)

69. Peri Peri – पेरी पेरी (Peri Peri)

70. Mustard Oil Seeds – सरसों बीज (Sarson Beej)

71. Cacao Powder – कोको पाउडर (Cocoa)

72. Vanilla Bean – वनीला (Vanilla)

73. Cinnamon Powder – दालचीनी पाउडर (Dalchini Powder)

74. Clove Powder – लौंग पाउडर (Laung Powder)

75. Ginger Powder – अदरक पाउडर (Adrak Powder)

🌶️ 76–100

76. Garlic Flakes – लहसुन फ्लेक्स (Lehsun Flakes)

77. Onion Flakes – प्याज फ्लेक्स (Pyaz Flakes)

78. Chili Flakes – मिर्च फ्लेक्स (Chili Flakes)

79. Mixed Herbs – मिक्स हर्ब्स (Mixed Herbs)

80. Garam Masala – गरम मसाला (Garam Masala)

81. Chaat Masala – चाट मसाला (Chaat Masala)

82. Sambhar Masala – सांभर मसाला (Sambhar Masala)

83. Rasam Powder – रसम पाउडर (Rasam Powder)

84. Pav Bhaji Masala – पाव भाजी मसाला (Pav Bhaji Masala)

85. Biryani Masala – बिरयानी मसाला (Biryani Masala)

86. Kitchen King Masala – किचन किंग मसाला (Kitchen King)

87. Meat Masala – मीट मसाला (Meat Masala)

88. Fish Masala – फिश मसाला (Fish Masala)

89. Pickle Masala – अचार मसाला (Achar Masala)

90. Tandoori Masala – तंदूरी मसाला (Tandoori Masala)

91. Tea Masala – चाय मसाला (Chai Masala)

92. Jaljeera Powder – जलजीरा (Jaljeera)

93. Peppercorn Mix – मिक्स पेपरकॉर्न (Pepper Mix)

94. Five Spice Powder – पंच फोरन (Panch Phoron)

95. Chinese Five Spice – चाइनीज मसाला (Chinese Mix)

96. Barbecue Spice – बारबेक्यू मसाला (BBQ Masala)

97. Steak Seasoning – स्टेक मसाला (Steak Masala)

98. Taco Seasoning – टैको मसाला (Taco Masala)

99. Italian Seasoning – इटालियन मसाला (Italian Mix)

100. Cajun Spice – काजुन मसाला (Cajun Spice)

🧠 Simple Samajh

👉 Spices wo ingredients hote hain jo khane ka taste, smell aur color badhate hain.

Roman Hindi line:
👉 Masale har simple khane ko bhi special bana dete hain — bina masale sab feeka lagta hai.

Iske Saath Dry Fruits Names in english and hindi, 50 birds name in hindi and english aur lion kya khata hai bhi interested hai, Aur Complete list of English words to Hindi Meaning Bhi Padhiye

❓ Frequently Asked Questions (FAQs)

1. What are spices?

Answer: Spices are natural ingredients obtained from seeds, roots, bark, leaves, flowers, or fruits of plants. They add flavor, aroma, color, and taste to food.

2. What is the Hindi meaning of spices?

Answer: Spices are called "Masale (मसाले)" in Hindi. They are widely used in Indian cooking to enhance the flavor and aroma of dishes.

3. Which is the most common spice in India?

Answer: Turmeric (Haldi) is one of the most commonly used spices in India and is found in almost every Indian kitchen.

4. Total kitne spices hote hain?

Answer: Duniya bhar me 100 se bhi zyada spices paye jaate hain. Is article me sirf sabse common aur important spices ki list di gayi hai.

5. Sabse important spice kaunsa hai?

Answer: Haldi (Turmeric) ko India ke sabse important spices me se ek mana jata hai, kyunki iska use cooking ke saath-saath traditional remedies me bhi hota hai.

6. Garam masala kya hai?

Answer: Garam masala kai alag-alag spices ka blend hota hai, jisme aam taur par cinnamon, cloves, cardamom, black pepper aur cumin shamil hote hain.

7. Whole aur powder me kya difference?

Answer: Whole spices apne original seed ya bark form me hote hain, jabki powder spices unhi spices ka pisa hua roop hote hain.

8. Sabse mehenga spice kaunsa hai?

Answer: Kesar (Saffron) duniya ka sabse mehenga spice mana jata hai, kyunki ise tayyar karne me bahut adhik mehnat lagti hai.

9. Kya spices har country me use hote hain?

Answer: Haan. Spices ka use duniya bhar ki cuisines me hota hai, lekin India ko "Land of Spices" ke naam se bhi jana jata hai kyunki yahan spices ki bahut badi variety aur parampara milti hai.

Popular Indian Spices and Their Uses

I believe spices are the heart of every Indian kitchen. Whether I'm making a simple dal or a festive biryani, the right spice can completely change the taste and aroma of the dish. Over the years, I've realized that learning spices name in English and Hindi also makes it much easier to understand recipes, shop for ingredients, and improve everyday cooking.

Here are some of the most commonly used Indian spices and how I use them:

• Turmeric (Haldi) – I use turmeric almost every day in curries and vegetables. It adds a beautiful golden color and is also well known for its health benefits.

• Cumin (Jeera) – Jeera is one of my favorite spices for tempering. It gives dals, curries, and rice dishes a rich, earthy flavor.

• Coriander (Dhaniya) – Whether whole or ground into powder, coriander is an essential spice in many Indian recipes.

• Mustard Seeds (Sarson/Rai) – I often use mustard seeds for tempering, especially in South Indian dishes and homemade pickles.

• Fenugreek (Methi) – Methi seeds have a slightly bitter taste, but when used correctly, they add wonderful depth to curries and spice blends.

• Black Pepper (Kali Mirch) – Freshly ground black pepper adds a natural kick to soups, curries, and many everyday dishes.

• Cardamom (Elaichi) – Elaichi is my go-to spice for tea, sweets, and biryani because of its amazing aroma.

• Cloves (Laung) – I usually add cloves while cooking rice, pulao, and garam masala for a warm, rich flavor.

• Cinnamon (Dalchini) – A small piece of cinnamon can make a big difference in desserts, tea, and spicy gravies.

• Ajwain (Carom Seeds) – I often use ajwain in parathas, pakoras, and other snacks. It is also popularly known for supporting healthy digestion.

If you're just starting to learn Indian spices, don't try to memorize all of them at once. Start with the everyday spices you see in your kitchen, and gradually you'll recognize their English and Hindi names naturally. That's exactly how I learned them too.

Why Learning Spices Names in English and Hindi is Useful

When I first started learning different spices, I often got confused by their English names. Many recipes, grocery stores, and online shopping websites use English names, while we are more familiar with Hindi names at home.

Knowing both English and Hindi names makes it much easier to follow recipes, buy the right ingredients, travel abroad, or simply improve your cooking knowledge. Whether you're a student, home cook, or food enthusiast, this list can be a handy reference whenever you need it.

Tips to Store Spices Properly

To keep your spices fresh and aromatic, I always recommend storing them in airtight containers away from direct sunlight and moisture. Whole spices generally stay fresh longer than ground spices, so I prefer buying whole spices whenever possible and grinding them only when needed. Proper storage helps retain both flavor and aroma for a longer time.

Whole Spices vs Ground Spices

One thing I've noticed is that whole spices usually have a stronger aroma and a longer shelf life than ground spices. Ground spices are convenient for everyday cooking, while whole spices are perfect for tempering, biryanis, pulao, and freshly prepared masalas. I like keeping both in my kitchen because each has its own purpose.

Ajwain in English (Carom Seeds)

Many readers ask me, "What is Ajwain called in English?" The answer is simple—Ajwain is called Carom Seeds in English. Its scientific name is Trachyspermum ammi. It is a popular spice in Indian kitchens and is known for its strong aroma, slightly bitter taste, and digestive properties.

Personally, I use ajwain quite often while making parathas, pakoras, mathri, and other homemade snacks. My family has also used it as a simple home remedy for indigestion and bloating for years. While I'm not a doctor and don't recommend it as a medical treatment, I do find that adding a small amount of ajwain to certain dishes gives them a unique flavor and makes them feel lighter to digest.

If you're shopping online or reading an international recipe, remember that Ajwain = Carom Seeds. Knowing this English name will make it much easier to identify the right ingredient.

Ajwain in English (Hinglish)

Mujhse bahut log puchte hain, "Ajwain ko English mein kya bolte hain?" Iska simple answer hai Ajwain ko English mein Carom Seeds kehte hain. Indian kitchens mein yeh ek bahut hi common spice hai aur iska taste thoda strong aur halka sa kadwa hota hai.

Main khud ajwain ka use paratha, pakora, poori aur mathri banate waqt karta hoon. Ghar mein bhi bachpan se dekhta aaya hoon ki log kabhi-kabhi digestion ke liye ajwain ka istemal karte hain. Mere experience mein, thodi si ajwain khane ka taste aur aroma dono ko improve kar deti hai. Agar aap kisi English recipe ya grocery website par Carom Seeds dekhen, to samajh jaiye ki wahi hamari Ajwain hai.

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🌟 Conclusion

Ab aapne 100 spices ke naam English aur Hindi me seekh liye 🎉
Ab jab bhi kitchen me jaoge, aap easily masalon ko pehchan paoge.

👉 Yaad rakho: Chhota sa masala bhi khane ko king bana deta hai! 😄

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