| English | Hindi | Tamil | Description | Visual |
| Asafoetida | Hing | Perungayam | Dried gum resin from the root of various Iranian and East Indian plants. Has a strong fetid odor – definitely an acquired taste. |  |
| Bay leaf | Teipatta | Elai | They are used in curries and also to neutralize strong odors in cooking. |  |
| Besan | Besan | Kadala maavu | Flour of dried chickpeas. |  |
| Cardamom | Elachi | Elakka | Dried fruit of a plant. Mostly the seeds are used. Seeds of 4 pods measure approximately 1/4 tsp. |  |
| Coriander | Dhania | Malli | Aromatic herb of the parsley family. Sold as cilantro or Chinese parsley. Also sold as seed or dry powder. |  |
| Cinnamon | DaalChini | Pattai | Typically used whole in Indian cooking, it can be bought as sticks in most stores. |  |
| Clove | Laung | Krambhu | Like cinnamon, this spice is also typically used whole in Indian cooking. |  |
| Cumin | Jeera | Jeerakam | Very aromatic and reminiscent. Sold whole or ground. |  |
| Fennel Seed | Saunf | Sombu | Has an agreeable odor and licorice flavor. Available whole or ground. |  |
| Fenugreek | Methi | Venthayam | Has a pleasant bitter flavor and sweetish odor. |  |
| Garlic | Lessan | Poondu | A standard ingredient in most curries, it is usually used in paste form and with ginger. |  |
| Ginger | Adrak | Inji | It is a vital ingredient in most Indian dishes. Ginger is usually used in paste form in curries and as juliennes to garnish. |  |
| Gingelley/ Sesame | Til | Ellu | It has a strong nutty flavor and is used more as a seasoning than cooking oil. |  |
| Green Gram (Whole) | Moong | Pasi payar | Part of Dals |  |
| Green Gram (Split) | Moong dal | Payatham parupu | Part of Dals |  |
| Lentil | Masur dal | Masore paruppu | Part of Dals |  |
| Mace | Javithtri | Jathipatri | The flavor is similar to that of nutmeg, with a hint of pepper and a more subtle note. |  |
| Nutmeg | Jaiphal | Jathikai | The nutmeg seed is encased in a mottled yellow, edible fruit, the approximate size and shape of a small peach. usually associated with sweet, spicy dishes |  |
| Oregano | Ajwain | Omum | This is used largely for its digestive properties and can be bought in seed form. |  |
| Pepper | Kali Mirchi | Melagu | Most often used whole. If required in its powdered form, pepper tastes best when freshly ground. |  |
| Tamarind | Imli | Puli | This fruit is used to add sourness to a dish, it can be used in place of or replaced by lime juice. |  |
| Turmeric | Haldi | Manjal | Mainly used for yellow colour in Indian food. It is most commonly available as a fine powder. Turmeric has amazing antiseptic qualities. |  |
| Semolina | Sooji | Rava | It is coarse durum wheat which is used for breakfast items. |  |
More to come in this page....