It usually starts with a sound. The crackle of mustard seeds in hot oil. The sharp swirl of haldi in a bubbling curry. Or that earthy smell when jeera hits the pan. Indian kitchens aren’t just places to cook, they’re full of rhythm, memory and spice. And while the flavours come naturally, the names don’t always. Especially when you're trying to match the Hindi words you grew up hearing with their English labels. This is where a simple translation list can make all the difference.

In this blog, find a handy list of common  Indian spices with their English and Hindi names. This way, you can identify each spice without second-guessing.

Cumin – जीरा (Jeera)

These tiny brown seeds are one of the first things to hit the pan in Indian cooking. Whole or ground, jeera adds depth to everyday dals and sabzis.  Cumin powder in Hindi is called “jeera powder” and is often sprinkled over raita or mixed into spice blends.

Coriander powder – धनिया पाउडर (Dhaniya Powder)

Dhaniya powder is light brown and gently fragrant. It adds a soft, citrusy note to food. Often used with cumin, it works quietly in the background of most Indian gravies and sabzis.

Cloves – लौंग (Laung)

Laung looks like small dark nails and has a strong, slightly sweet smell. It’s often used in rice dishes, chai and garam masala. Two to three cloves can bring a whole lot of flavour to festive recipes or winter food.

Turmeric – हल्दी (Haldi)

Haldi adds a rich yellow colour to Indian dishes. It has an earthy taste to curries, vegetables and soups. From home remedies to face packs, this Indian spice is super versatile.

Asafoetida – हिंग (Hing)

Stored in small amounts but used with purpose, hing has a sharp smell that turns mellow and savoury when cooked. Just a pinch in hot oil can transform dals and simple sabzis. Hing is one of the popular Indian spices that is known for its digestive benefits.

Rock salt – सेंधा नमक (Sendha Namak)

Sendha namak looks like rough crystals and is used during fasts or vrat recipes. Some people prefer it for daily use, too. It’s often crushed before adding to sabzis, fruits or lemon water.

Red chilli powder – लाल मिर्च पाउडर (Laal Mirch Powder)

This bold red powder brings the heat. Depending on the type, it can be very spicy or just colourful. It adds a bright look and sharp taste to food. Whether it’s for tadka or sprinkling over chaat and street food recipes, red chilli powder is a must-have.

Black Salt – काला नमक (Kala Namak)

Kala namak is darker than regular salt. But once it’s mixed in, it gives food a tangy, chaat-like taste. It’s great for sprinkling over fruits, salads and curd.

Cardamom – इलायची (Elaichi)

Elaichi comes in small green pods. It has a sweet, refreshing smell. The seeds inside can be crushed or used whole. It’s often added to sweets, chai and some rice dishes. 

Dried Ginger – सोंठ (Sonth)

Sonth is the dried version of ginger and comes as a beige powder. It’s warm, slightly sweet and mostly used in chai, sweets and winter dishes. Many people use it for cold-weather home remedies.

Bay Leaf – तेज पत्ता (Tej Patta)

Tej patta is a flat, dry leaf that goes into rice, curries and biryanis. It doesn’t taste strong but gives food a nice, mild aroma. It’s usually added whole and taken out before eating.

Mint – पुदीना (Pudina)

Fresh pudina smells sharp and cool. It’s used in chutneys, raitas and summer drinks. The refreshing taste balances spicy and tangy food well.

Sesame seeds – तिल (Til)

Til seeds are tiny, white or black and have a soft crunch when roasted. They’re used in sweets like laddoos and also sprinkled over breads or rotis. They add warmth to winter recipes. Their oil is popular in some regional Indian cooking, too.

Tamarind – इमली (Imli)

Imli is sticky and dark brown, with a sour taste that makes your mouth water. It’s soaked in water and strained to use in chutneys, rasam and tangy gravies. Even a little imli can balance strong spices and add that perfect tang to South and North Indian dishes alike.

Black pepper – काली मिर्च (Kali Mirch)           

Kali mirch looks like small, black balls and has a sharp, peppery taste. It’s crushed over soups, salads or added whole to curries. Its spiciness is different from chilli, more warming than fiery.

Carom seeds – अजवाइन (Ajwain)

Ajwain looks a lot like jeera but smells stronger. It’s used in paratha dough, pakora batter and other snacks. Even a small amount makes any dish more flavourful.

Cinnamon – दालचीनी (Dalchini)

Dalchini comes in curled brown sticks and smells sweet and woody. It’s added whole to biryanis and gravies or ground into spice blends. You’ll also find it in some Indian sweets and masala chai.

Dry mango powder – अमचूर (Amchur)

Amchur is a fine, brownish powder made from dried raw mangoes. It has a sharp sourness that adds life to dry sabzis and chutneys. Used mostly in North Indian cooking, it’s a simple way to bring in tanginess.

Fenugreek seeds – मेथी के दाने (Methi Ke Dane)

Fenugreek in Hindi is called methi. Its seeds are small, golden seeds that taste slightly bitter. They’re common in pickles and spice blends. 

Fennel Seeds – सौंफ (Saunf)

These light green seeds are sweet, often chewed after meals. They have a soft crunch and a smell that reminds you of mithai shops. Spice mixes, pickles and parathas are some uses of fennel seeds.

Wrapping Up

Spices do more than flavour our meals, they carry family stories, add rhythm to cooking and bring warmth to even the simplest dishes. This guide makes it easier to understand everyday names, whether you’re figuring out what hing in English is or translating cumin powder in Hindi for someone learning the ropes.

And when you’re ready to bring those flavours home, the Catch range has you covered. From pure haldi and fresh dhaniya powder to signature blends, every pack is made to bring out the best in your food. You can explore and order it all easily on R-Club, the place where trusted brands meet everyday convenience.