1. The document provides a list of 51 different vegetables used in cooking. It includes their common names in English and other languages like Hindi, Bengali, French and Chinese. 2. For each vegetable, it lists their scientific name, characteristics, uses in cooking and a picture. Some common vegetables included are onions, potatoes, tomatoes, carrots, cabbage, broccoli, cauliflower etc. 3. The list describes the vegetables' appearance, taste and texture. It suggests ways they can be used such as in salads, soups, curries, stir fries and other dishes. The detailed information makes it a useful reference for cooking with different vegetables.

1. VEGETABLES AND
SPICES USED IN
COOKING

2. VEGETABLES

3. VEGETABLES SPOKEN IN DIFFERENT LANGUAGES
SERIAL NO. COMMON NAME ENGLISH NAME HINDI NAME BENGALI NAME FRENCH NAME CHINESE NAME
1. Artichoke Artichoke Āṭicōka Ārṭicōka Artichaut Cháoxiǎn jì
2. Ash gourd Ash gourd Petha Chal Kumro Cendres gourde Huī húlu
3. Asparagus Asparagus Śatāvarī Śatamūlī Asperges Lúsǔn
4. Beetroot Beet Cukandara Bīṭaruṭa Betterave Tiáncài gēn
5. Bitter gourd Bitter gourd Karela Tikta lā'u Gourde amère Kǔguā
6. Bottle gourd Bottle gourd Lowki Lā'u Gourde Húlu
7. Breadfruit Breadfruit Bakri-chajha Kām
̐ ṭhāla Arbre à pain Miànbāo
8. Brinjal Eggplant Baiṅgana Bēguna Aubergine Qiezi
9. Broccoli Broccoli Hari gobhi Brōkali Brocoli Xī lánhuā
10. Brussel spouts Brussel spouts Choto ghobi Bilayti bandhakopi Choux de
Bruxelles
Bào zǐ gānlán
11. Cabbage Cabbage Band gobee Bām
̐ dhākapi Chou Juǎnxīncài
12. Capsicum Capsicum Shimla mirchi Laṅkābāṭā Piment doux Làjiāo
13. Carrot Carrot Gajar Gājara Carotte Húluóbo
14. Cauliflower Cauliflower Phul gobi Phulakapi Chou-fleur Càihuā
15. Cluster beans Cluster beans Govar- ki-
phali
Klāsṭāra
maṭaraśuṭi
Haricots
munitions
Jíqún dòu
16. Colocasia English potato Arbi Kochu Colocasia Xiāng yù
17. Corn Maize Maka Bhūṭṭā Blé Yùmǐ
18. Cowpea Cowpea Barbati Barabaṭi Niébé Jiāngdòu
19. Cucumber Cucumber Kheera, kakdi Śasā Concombre Huángguā
20. Drumsticks Drumsticks Sahjan ki Ḍhākēra kāṭhi Pilons Gǔ bàng

4. SERIAL NO. COMMON NAME ENGLISH NAME HINDI NAME BENGALI NAME FRENCH NAME CHINESE NAME
21. French beans Green beans Bakla Pharāsi maṭaraśuṭi Haricots verts Fàguó dòu
22. Green peas Green pea Matar Matar Petits pois Qīngdòu
23. Jackfruit Jackfruit Kanthal Kām
̐ ṭhāla Jacquier Bōluómì
24. Kale Borecole kale Kapi Château Chéngbǎo
25. Kohl rabi Turnip greens Kōl'hābī Ttalakapi Kohl rabi Kē ěr lā bǐ
26. Lady finger Lady finger Bhindi Bhēnḍi Dame doigt Shūnǚ de shǒuzhǐ
27. Leeks Leeks Lasson (vilayti) Likasa Poireaux Jiǔcài
28. Lettuce Lettuce Salad ka patta Salad pata Laitue Shēngcài
29. Lotus stem Lotus stem Kamal kakdi,
bhey
Kamal gatta Tige de lotus Liánhuā jīng
30. Mushrooms Mushrooms Khumb Khumb Champignons Mógū
31. Mustard leaves Mustard greens Sarson ka patta Sorisa saag Feuilles de moutarde Jiècài yè
32. Natal Plum Natal plum Karunda Krunda Natal prune Chǎnhòu méi
33. Onion Onion Pyaaz Piyaaz Oignon Yángcōng
34. Onion stalks Spring onion Pyaz ki kali Piyaz kali Tiges d'oignon Yángcōng qù dì
35. Parsnips Parsnips Cukandara Ḍrēna Panais Ōuzhōu fángfēng cǎo
36. Plantain Plantain Hara kela Kanch kela Plantain Chē qián cǎo
37. Potato Potato Aloo Aloo Pomme de terre Tǔdòu
38. Pumpkin Pumpkin Kaddu Kumra Citrouille Nánguā
39. Radish Radish Mula Mula Radis Luóbo
40. Red sorrel Gongura leaves Ambada Lāla piṅgalabarṇa Oseille rouge Hóng lìsè
41. Ridge gourd Ridge gourd Torai Jhinga Crête gourde Húlu lǐng
42. Snake gourd Snake gourd Chcchinda Chichinga Patole Sīguā
43. Spinach Spinach Palak Palang saak Épinards Bōcài
44. Sweet potato Sweet potato Shakarkand Ranga alu Patate douce Hóngshǔ
45. Tapioca Tapioca Simla alu Simla alu Tapioca Mùshǔ
46. Tomato Tomato Tamatar Ṭamēṭō Tomate Fānqié
VEGETABLES SPOKEN IN DIFFERENT LANGUAGES (CONTD.)

5. SERIAL NO. COMMON NAME ENGLISH NAME HINDI
NAME
BENGALI NAME FRENCH
NAME
CHINESE NAME
VEGETABLES SPOKEN IN DIFFERENT LANGUAGES (CONTD.)
47. Turnip Turnip Shalgam Śālagama Navet Luóbo
48. Water
chestnut
Water
chestnut
Singhara Paniphal Châtaigne
d'eau
Língjiǎo
49. Watercress Watercress Watercre
ss
Kalamīdala
śāluka
prabhr
̥ ti
Cresson Dòubàn
50. Yam yam Suran Zimikand Patate
douce
Shǔ
51. Zucchini Summer
squash
Tori Dhundula Espece de
courgette
Xia nangua

6. SERIAL
NO.
NAME OF THE
VEGETABLE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
1. Artichoke Cynara
cardunculus var.
scolymus
The edible flower head is
formed of a fleshy heart
surrounded by scaly leaves.
Fillings, salads, dips,
toppings for pizzas.
2. Ash gourd Benincasa
hispida
A vegetable oblong in shape
with a smooth ribbed rind
and yellow or greenish flesh
Sweetmeats, soup,
juices, stir fries, dal-
based dishes etc.
3. Asparagus Asparagus
officinalis
A vegetable with slight
pungent bitter flavour that
becomes tougher as it ages
Salads, grills, soups,
savoury custards,
stir- fries, roasts, and
in pasta and risotto
dishes.
4. Beetroot Beta
vulgaris
A sweet and nutritious
vegetable that adds its own
touch to dishes
Salads, soups, raitas,
accompaniments,
sanwiches and dosas
5. Bitter gourd Momordica
charantia
The bitter melon more typical
of India has a narrower shape
with pointed ends, and a
surface covered with jagged,
triangular "teeth" and
ridges.
Juice, stir-fry dishes,,
gravy based dishes.
6. Bottle gourd Lagenaria
vulgaris
Long, slender vegetables with
white inner flesh and green
smooth skin
Soups, stir-fries, dal-
based dishes, sweets,
gravy-based dishes.,
juices etc.
7. Breadfruit Artocarpus
altilis
Its name is derived from the
texture of the cooked
moderately ripe fruit, which has
a potato-like flavour, similar to
Chips, crackers,
flour, infant food
LIST OF VEGETABLES USED IN COOKING

7. SERIAL
NO.
NAME OF
THE
VEGETABLE
SCIENTIF
IC NAME
CHARACTERSTICS USES PICTURE
8. Brinjal Solanum
melongana
The skin is glossy and usually deep
purple in color, while the flesh is
creamish and spongy in texture. A much
wider range of shapes, sizes and colours
is grown in Asia.
Stews, gravies and dry
subzis, dips, chutneys,
pickles
9. Broccoli Brassica
oleracea var.
botrytis
It is more of an exotic vegetable in India
and is being appreciated slowly and
steadily all over the world for its
flavour.
Toppings for pastas,
pizzas, salads, soups,
fillings, accompaniments to
main courses.
10. Brussel spouts Brassica
oleracea (var.:-
gemmifera)
A cruciferous vegetable which
resembles cabbage and actually looks
like miniature heads of the same size
Salads, stir fries, snack
items.
11. Cabbage Brassica
oleracea (var.-
capitata)
It is a vegetable round in shape,
consisting of layers of thick leaves that
grow around each other from the stem.
Cabbage is one of the most highly rated
leafy vegetable and a marvellous food
item.
Soups, stews, salads,
garnishes, stuffings.
12. Capsicum Capsicum
annuum
The flavour may be mild, hot or fiery
depending upon the variety.
Salads, marinades, pasta
dishes, sauces, grilling,
stuffings, garnishes., salsa
13. Carrot Daucus
carota
A long, narrow, cylindrical vegetable
which is sweet in taste and is one of the
most versatile root vegetable.
Salads, sweets, soups, baby
food, mirepoix, broths,
stocks, drinks etc.
14. Cauliflower Brassica
oleracea
Has milk, sweet, almost nutty flavour,
but slightly sulphurous hence imparts
faintly bitter flavour also
Baked dishes, salads, stews,
casseroles, well-liked
appetizers, side dishes and
main dishes
LIST OF VEGETABLES USED IN COOKING (contd.)

8. SERIAL
NO.
NAME OF
THE
VEGETABLE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
15. Cluster beans Cyamopsis
tetragonoloba
Young, fresh cluster beans have
a narrow and long body with
tiny pods. They are very popular
vegetable
Salad dressings, ketchups,
barbeque sauce, soups
16. Colocasia Colocasia
antiquorum
It looks like potato but has
rough ridges. The outer skin is
hairy brown and the flesh is
white or pink
Eaten as a vegetable or
combined with other veggies.
It can be roasted, fried, or
boiled, sliced, grated or
mashed
17. Corn Zea
mays
Corn is a tall plant grass that
has large ears with many seeds
or kernels. These seeds grow in
rows on the larger areas and are
eaten as vegetables.
Salads, soups, sandwiches ,
fillings, stuffings for fries,
popcorn, thickeners (corn
starch), Makki ki roti. (corn
flour)
18. Cowpea Vigna
catjang
They are long, green beans
avaiable throughout the market.
Stir fries,, sambal, cooked
salads, , curries etc.
19. Cucumber Cucumis
sativus
The fruit - vegetableis roughly
cylindrical, elongated, with
tapered ends
Dips, salads, soups, gherkins
(canned cucumber)
20. Drumsticks Moringa
oleifera
It is a long, rigid, slender stick
which is bitter in taste.
Korma, sambhar, , garnishing
salads and lentil dishes,
flavours chicken dishes.
21. French beans Phaseolus
vulgaris
French beans are smaller than
common green beans and have a
soft, velvety pod. Quite fleshy
for their size, only tiny seeds
inhabit these delicate pods.
French beans are sweet, tender
and wonderfully crispy.
Salads, soups, stir-fries etc.
LIST OF VEGETABLES USED IN COOKING (contd.)

9. SERIAL
NO.
NAME OF
THE
VEGETABLE
SCIENTIFI
C NAME
CHARACTERSTICS USES PICTURE
22. Green peas Pisum
sativum
The pea is a green, pod-shaped
vegetable, widely grown as a cool-
season vegetable crop.
Pot pies, salads and
casseroles, , soups. Its spouts
is used in Chinese cooking.
23. Jackfruit Artocarpus
heterophyllus
The jackfruit is a huge, spined,
oval fruit that is believed to have
been first cultivated in Indian
rainforests.
Stir fries, chips,. The seeds
are eaten either baked or
boiled, like beans.
24. Kale Brassica oleracea
var:- Acephala
Kale or borecole is a form of
cabbage, green or purple in color,
where the central leaves do not form
a head. The beautiful leaves of the
kale plant provide an earthy flavor.
Salads, pizza toppings,
stews.
25. Kohl rabi Brassica oleracea
var. gongylodes
The name literally translates as
'cabbage turnip', but this belies its
excellent juicy crispness and light
flavour, which is slightly sweet and
milder than both a cabbage and a
turnip.
Salads, slaws, etc.
26. Lady finger Abelmocoschus
esculentus
Okra is a type of green vegetable,
long finger like, having a small tip
at the tapering end. The taste is
very specific to the vegetable and
generally liked by children
Subzies, soups and stews
(due to its sticky interior), in
gravy- based dishes
27. Leeks Allium
porrum
It has a onion woody base which
tastes somewhat like combination
of onion and cucumber
Soups, salads etc. and can be
fried to preserve its taste and
crunchy nature
28. Lettuce Lactuca
sativa
A green leafy vegetable with
crispy leaves ideally used for
salads.
Salads, base for sandwiches,
rolls, wraps,
LIST OF VEGETABLES USED IN COOKING (contd.)

10. SERIAL
NO.
NAME OF
THE
VEGETABLE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
29. Lotus stem Nelumbium
nelumbo
Lotus stem is a mellow spring
to lime green colored stalk that
persists into the fall, even as the
leaves and pods are withering
and browning on the edges and
tops
Sauteed salads, curries, ,
pickles.
30. Mushrooms Agaricus
bisporus
Mushrooms are a versatile
and nutritious addition to
any meal and a popular
ingredient employed
Salads, soups, stir-fries,
dips and sauces.
31. Mustard leaves Brassica
campestris
Fresh mustards feature dark
green colored broad leaves
with flat surface and may have
either toothed, frilled or lacy
edges depending up on the
cultivar type.
They have long been a
favourite American soul
food and are used often in
Indian cookery.
32. Natal Plum Carissa
carandas
The fresh fruit has a mild,
slightly pungent flavor, is
slightly granular in texture,
and is somewhat astringent.
Sauces, preserves, jams,etc.
33. Onion Allium
capa
The sharp, spicy, tangy, mild,
pungent and sweet flavors of
different varieties of onion
make it a very common and
popular ingredient in culinary
world.
It can be used in large
number of dishes such as
salads, curry dishes, baked
items and pickles.
34. Onion stalks Allium
capa
It has intense flavour and
most beloved vegetable of
almost every cuisine
It can be used in large
number of dishes such as
salads, curry dishes, baked
items and noodles, etc.
35. Parsnips Pastinaca
sativa
Parsnip is a carrot lookalike
but lighter in colour. This
Soups, eaten raw, makes
appetizers and side dishes,
LIST OF VEGETABLES USED IN COOKING (contd.)

11. SERIAL
NO.
NAME OF
THE
VEGETABLE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
36. Plantain Musa
saplentum
They are referred to as
"potatoes of the Caribbean"
since they resemble in flavour.
Stir-fries subzis, mashed ones
used for cutlets, samosas and
vadas,
37. Potato Solanum
tuberosum
It is often termed as the King of
vegetables. Potato is grown
underground
Sweet ,savoury snacks, used
for making paranthas, eaten
along with veggies or alone as
well.
38. Pumpkin Cucurbita
maxima
Pumpkin belongs to the family of
acorn, butternut and other
gourds. It is usually orange or
yellow in color having a thick
shell with seeds and pulp inside.
The pulp of pumpkin is an edible
part including the seeds.
Several desserts and salads also
include pumpkin as the main
ingredient. Mashed pumpkin is
also used to make cutlets, soups
and as a stuffing in Italian
ravioli.
39. Radish Raphanus
sativus
A root vegetable related to the
turnip and horseradish family,
with a crisp texture and a
peppery hot flavor.
Indian cuisine is famous for
making radish paranthas.
Egyptian and European
cuisines also includes in soup,
juice and salad. Grated or
chopped radish is fondly added
to various meat dishes
40. Red sorrel Rumex
acetosella
A leafy plant sour in taste and
popular in Andhra Pradesh.
Curries, dal dishes, and
pickles.
41. Ridge gourd Luffa
acutangula
It is a dark green, ridged and
tapering pretty vegetable. It has
white pulp with white seeds
embedded in spongy flesh.
Stuffed with spices, it prepares
a sweet and tangy curry which
goes well with rice and rotis.
Goes well also with dal,
sambhar, prepares great
pachadis, etc.
42. Snake gourd Trichosanthes A light green snake-like vegetable Tastes great with dal, sambhar, ,
LIST OF VEGETABLES USED IN COOKING (contd.)

12. SERIAL
NO.
NAME OF
THE
VEGETABLE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
43. Spinach Trichosanthes
anguina
Fresh spinach retains the
delicacy of texture and jade
green color that is lost when
spinach is processed
Salads, soups, stir-fries.
44. Sweet potato Spinacia
oleracea
Sweet potatoes may be part of
the Thanksgiving tradition and
it is sure to add these
wonderful naturally sweet
vegetables to the meals
throughout the year.
Sweet delicacies and
savory items are
prepared..
45. Tapioca Ipomes
batatas
An edible starchy tuberous
root eaten as vegetable rich in
carbohydrates.
Soups, alcoholic
desserts, flour is used to
make cakes, cookies and
other delicacies.
46. Tomato Lycopersicon
esculentum
Tomatoes have fleshy internal
segments filled with slippery
seeds surrounded by a watery
matrix. They have a subtle
sweetness that is complemented
by a slightly bitter and acidic
taste.
Soups, stews, salads,
curries, gravy, pizza
toppings, sandwiches,
salsa, omlettes and main
dishes.
47. Turnip Brassica
rapa
A root vegetable with a mild
flavour as they can be eaten
like raddish
Stews, soups, stir fries,
salads,
48. Water chestnut Trapa
bispinosa
A knobby edible tuber of a
water plant indigenous to
Southeast Asia The flavor is
bland with a hint of sweetness
Stir-fries, stuffing, and
dumpling fillings for
extra texture and a
sweet flavour.
49. Watercress Nasturtium
officinale
Watercress is one of the
strongest-tasting salad leaves
available & has a pungent,
slightly bitter, peppery flavour.
Salads, soups, tarts,
omlettes, garnishes,
sandwiches.
LIST OF VEGETABLES USED IN COOKING (contd.)

13. SERIAL
NO.
NAME OF THE
VEGETABLE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
50. Yam Amorphophallus
campanulatus
Yam is a tubular starchy
vegetable that grows
underground. Its recipes
are quite popular with all
the African, Latin
American countries and
even in India. In fact, there
is an annual festival
celebrated in the African
countries Ghana and
Nigeria, as a sign of
Thanksgiving to this special
vegetable called yam.
Soups, stews, fries,
spicy starters with
boiled vegetable,
eaten along with
other vegetables.
51. Zucchini
Curcubita
pepo
Zucchini, also known as
courgette, is a longish or
rounded, yellow and dark
or light green coloured
vegetable resembling a
cucumber. Botanically it is
defined as a fruit, is widely
eaten in North America,
various European
countries, Australian sub-
continent and South
Africa.
Stir-fry, soup, stew,
soufflé, cake, bread,
salad, and filling
recipes. Zucchini
bread, zucchini
burritos, zucchini
meatloaf, zucchini
muffins and soup
are some of the
fondly eaten
zucchini dishes.
Zucchini is used to
make a lot of main
and side dishes.
LIST OF VEGETABLES USED IN COOKING (contd.)

14. SPICES

15. SPICES SPOKEN IN DIFFERENT LANGUAGES
SERIAL NO. COMMON NAME ENGLISH NAME HINDI
NAME
BENGALI
NAME
FRENCH
NAME
CHINESE
NAME
1. All spice Pimento Kabab Cheene Saada Golmuruch Quatre-épices Wǔxiāng fěn
2. Asafoetida Devil’s dung Hing Hing Ferule Asafoetida Ā wèi
3. Bay leaf Indian Cassia Tej patta Tej patta Laurier desIndes Chai gui
4. Bishop’s weed Bishop’s weed Ajwain Joan La mauvaise herbe
de l'évêque
Zhǔjiào de zá cǎo
5. Black cummin Nigella seeds Kala jeera Kalo jeera Nigelle Hak jung chou
6. Black Peppercorns Peper Kali mirch Golmorich Poivre Hu-Chiao
7. Cader Juniper berry Aaraar Havasha Genevrier Du song
8. Caraway Caraway Shahi jeera Jira or Zira Grainsde Carvi Fang Feng
9. Cardamom Cardamom Chhoti/ badi
elaichi
Chhoto/ bodo elaichi Cardamome Pai-tou-k'ou
10. Cassia Chinese cinnamon Jangli dalchini Cīnā dārucini Cannelle de
cochinchine
Gui pi/Gui
11. Chakri phool Star Anise Anasphal Taraka mauri Anis de la chine Ba jiao
12. Chillies Peppers Mirch Lankamorich, lanka Puvre de Guinee Hesiung Yali
chiao
13. Cinnamon Cinnamon Dalchini Dalchini Cannelle Guìpí
14. Clove Clove Laung Lawang Clou de girofle Ding xiang
15. Coriander seeds Coriander seeds Dhania ke bij Dhanē bīja Graines de
coriandre
Xiāngcài zhǒngzǐ
16. Cumin Cumin Jeera Zira Cumin Machin

16. SPICES SPOKEN IN DIFFERENT LANGUAGES (CONTD.)
SERIAL NO. COMMON NAME ENGLISH NAME HINDI NAME BENGALI NAME FRENCH
NAME
CHINESE
NAME
17. Curry leaves Curry leaves Curry patta Barsanga Feuilles de cari Ga lei yihp
18. Fennel seeds Aniseed Saunf Mauri Fenouil Hui-Hsiang
19. Fenugreek seeds Fenugreek seeds Methi dana Methi Fenugrec K'u - Tou
20. Garlic Garlic Lahsun Rahsun Ail Suan
21. Ginger Ginger Adrak Ada Gingembre Chiang
22. Greater galangal Greater galangal Kulanjan Kulinjan Galanga,
Souchet long
Gou leuhng
geung
23. Mace Mace Jaiphal Jaiphal Macis Láng yá bàng
24. Mustard Mustard Rai, sarson Sarson Moutarde Chieh
25. Nutmeg Nutmeg Javitri Javitri Noix de
muscade
Ròu dòukòu
26. Pomegranate Pomegranate Anardana Dalimb Grenade Shíliú
27. Poppy seeds Poppy seeds Khas khas kashkash Pavot Ying shu
28. Saffron Saffron Kesar Jafran Safran Zànghónghuā
29. Tamarind Tamarind imli Tentul Tamarin Da ma lin
30. Turmeric Turmeric Haldi Halud, Pitras Curcuma Yu. chin
31. Vanilla Vanilla Venila Latabishesh Vanille Hsiang - Tsao

17. LIST OF SPICES USED IN COOKING
SERIAL
NO.
NAME OF
THE SPICE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
1. All spice Pimenta
dioca
It has an aromatic flavour of
several aromatic spices, such
as cinnamon, nutmeg, and
cloves
Western cooking (specials in curry
powders and commercial sausage
preparation), use in Caribbean
seasoning
2. Asafoetida Ferula
asafoetida
Asafoetida is acrid and bitter
in taste and emits a strong
disagreeable pungent odour
due to the presence of sulphur
compounds therein
Flavours curries, sauces, and
pickles.
3. Bay leaf Cinnamomum
tamala
The fragrance of the leaf is
herbal, slightly floral, and
somewhat similar to oregano
and thyme.
Bay leaves provide wonderful
flavours to meats, fish, poultry, stews,
and vegetables. Bay leaves should be
removed before serving.
4. Bishop’s weed Trachyspermum
ammi (L.) Sprague
It has a characterstic
aromatic smell and pungent
taste. Thymol present in it
give the spice bitingly hot and
bitter taste that numbs the
tongue when chewed.
It is used in biscuits, namkeen,
rusks, pickles, beverages and pan
mixtures. The spice goes well with
fish. It is a household remedy for
indigestion.
5. Black cummin/
nigella seeds
Nigella
sativa
Nigella sativa has a pungent
bitter taste and smell.
Confectionery and liquors.,
Peshawari naan is, as a rule, topped
with kalonji Nigella is also used in
Armenian string cheese, a braided
string cheese
called majdouleh or majdouli in the
Middle East.
6. Black peppercorn Piper
nigrum
Black pepper is the dried,
unripe berry, or peppercorn,
of a tropical perennial vine
and has strong distinctive
flavour
Pepper has universal applications to
virtually all dishes, depending on the
taste
preference of the consumers.
7. Caraway Carum
carvi
Have a sharp, distinctive taste
that puts them in the category
Flavour meats, canned foods,
sausages, soups, in cakes, certain

18. LIST OF SPICES USED IN COOKING (CONTD.)
SERIAL
NO.
NAME OF
THE SPICE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
8. Cardamom Elettaria
cardamomum
Cardamom is a member of the
ginger family. Its flavour is
grapefruit‐like and floral, with
a hint of menthol
Breads, cakes, flavours
rice, etc.
9. Cassia Cinnamomum
aromaticum
Cassia has a more pungent
and less delicate flavour and
cheaper than cinnamon
Punches, meat curries,
pilaus, desserts, and cakes.
10. Chakri phool Illicium
verum
It gives nearly two identical
flavours- sweet, strong and
licoricey
Chinese savories, 5-spice
powder, marinades,
curries, spirits, pickling,
bakery, etc.
11. Chillies Capsicum
frutescens or annuum
It is perhaps the hottest of
ground spices, ground and
dried from a very hot variety
of a pepper of the capsicum
genus
Cajun specialties, bean
stews, curries, chilies, hot-
and-sour dishes, spicy cold
noodle dishes.
12. Cinnamon Cinnamomum
zeylanicum
Cinnamomum
burmannii
It is world’s most frequently
used and consumed spice and
is relatively inexpensive. It has
a delicate experience and a
warm agreeable taste.
Fruit preserves, cakes, cookies
and puddings, sauces and
pickles.. It is used for making
garam masala as well.
13. Clove Syzygium
aromaticum
Cloves are a pleasant, sweet
spice like cinnamon, but have
a stronger flavor and a sharp
aroma.
Cloves enhance the flavors of
apples and bananas in desserts
and are occasionally used in
curries and chutneys.
14. Coriander seeds Coriander
sativum
Aromatic seed with a
complex flavour;
somewhere falls between
sweet and spicy
Seasoning for tempeh
dishes, bean dishes, hot
sweet chutneys; goes well
with corn and cabbage.

19. LIST OF SPICES USED IN COOKING (CONTD.)
SERIAL
NO.
NAME OF THE
SPICE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
15. Cumin Cuminum
cyminum
Cumin’s spicy and pleasantly
hot flavor makes it a favorite
seasoning in several
ethnic cuisines; its zesty quality
reduces the need for salt.
Soups, sauces, , bread, ,
marinades, ; used as a typical
ingredient in chilli powder.
16. Curry leaves Murraya
koenigii
Leaves are aromatic and
deciduous in nature.
Chutneys, dal, sambhar,
pickles, rasam, meat, fried
foods and even in buttermilk
preparations.
17. Fennel seeds Foeniculum
vulgare
Fennel Seed is a small, elongated
seed that, used whole or ground,
imparts a subtle anise or
licorice flavor.
Italian bread recipes and
stews, pulaos, curries, fresh
fruit salads
18. Fenugreek seeds Trigonella
foenum-graecum
A less common aromatic spice
bitter in flavour and strong
aroma warrant subtle
application
Curries, chutneys, pickles.
19. Garlic Alluim
sativum
Garlic contains an antibiotic
principle “allicin” which when
further breaks down to allyl
disulphide is responsible for
characteristic flavour.
Garlic is used in recipes like
rasam, pickle, chutney, pulav,
sauces, most of the non-
vegetarian dishes and in soups.
20. Ginger Zingiber
officinale
Ginger is the underground
rhizome of the ginger plant with
a firm, striated texture. It has
aromatic, pungent and spicy
taste and flavour.
Beverages, biscuits, cakes,
fish, cakes, sauces, chutneys,
pickles.
21. Greater galangal Alpinia officinalis,
Alpinia
officinarum,
Kaempferia
Galangal has a pungent gingery
taste with an aftertaste of
camphor or medicine.
In Thai curries and soups

20. SERIAL
NO.
NAME OF
THE SPICE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
22. Juniper berries Juniperus
communis
they are tart and sharp,
with a resinous, piney
flavour and hints of citrus
Flavours alcoholic beverages,
liquors, cordials
23. Mace Myristica
argentea
Has got distinguished
flavour
Sweet, spicy dishes, pies,
puddings, cheese sauces, siuffles,
soups,
24. Mustard Brassica
juncea
Tiny, mustard seeds have an
interesting bite and they
contribute to the exotic
flavor and aroma of Indian
food
Pickles, sauces, meat-based
dishes, salad dressings,, curries
and gravies.
25. Nutmeg Myristica
fragrans
Has got more sweet flavour
than mace
Sweets, spicy dishes, puddings,
pies, custards, cookies, spicy
cakes, soups, souffles, cheese
sauces, ; great combination with
vegetables.
26. Pomegranate Punica
granatum
Anardana is the dried seeds
of varieties of pomegranate
and is too sour to eat as fresh
fruit; they have a tangy,
fruity flavor
Pomegranate Seeds (Anardana)
are used as a souring agent in
Indian cooking in a similar
manner to Tamarind, Kokum
and Amchur
27. Poppy seeds Papaver
somniferum
Poppy Seeds have a slightly
nutty aroma and taste. It is a
tonic spice for various
ailments.
Breads, cakes, cookies, pastries,
curries, sweets and
confectionary.
28. Saffron Crocus
sativus
It is most costly of all spices
in the world. It has pleasant
aroma
Soups and sweets for distinctive
and bright colour and flavour.
LIST OF SPICES USED IN COOKING (contd.)

21. SERIA
L NO.
NAME OF
THE SPICE
SCIENTIFIC
NAME
CHARACTERSTICS USES PICTURE
29. Tamarind Tamarindus
indica
This spice is the pulp of the
tamarind fruit after the outer
shell and seeds are removed.
The pulp of the tamarind has a
very sour taste while it is
young, but as it ripens the pulp
gets sweeter. Though the pulp
will sweeten with age, the
tamarind generally has a sour,
acidic taste.
The pulp is extensively
used in culinary
preparations. Other
uses include wine-like
beverages.
30. Turmeric Curcuma
longa
Ground dried aromatic root. Its
natural aroma is most
appetising and on its own can
produce delicious food without
the help of other spices.
Pickles, non-alcoholic
beverages, gelatins,
butter, curries,
gravies, etc.
31. Vanilla Vanilla
planifolia
Vanilla is the second most
expensive spice after saffron,
due to the extensive labour
required to grow the vanilla
seed pods.
Has a strong aromatic flavour
Ice-creams, custards,
toffees, puddings and
cakes
LIST OF SPICES USED IN COOKING (contd.)

22. HERBS

23. HERBS SPOKEN IN DIFFERENT LANGUAGES
SERIAL NO. COMMON
NAME
ENGLISH
NAME
HINDI NAMEBENGALI
NAME
FRENCH
NAME
CHINESE
NAME
1 Basil leaves Basil leaves Tulsi ke patte Tulasi patta Feuilles de
basilic
Zǐ sū yè
2 Chives Chives Lahsun ke
patte
Piyanzjaatiye
gaach
Ciboulette Jiǔcài
3 Coriander
leaves
Cilantro/
Chervil
Dhania ke
patte
Dhania patta Feuilles de
coriandre
Xiāngcài yè
4 Dill leaves Dill leaves Sowa Sowa Aneth Shin-Lo
5 Lemon grass Lemon grass Nimbu ghass Gandhabena Herbe citron Níngméng cǎo
6 Mint Mint leaves Pudina Pudina Meuthe
anglaise
Pak hom ho
7 Oregano Oregano Sathra,
Mirzanjosh
Joan Origan Niú zhì
8 Parsley Parsley Ajmood Parsley Persil Xiang cai
9 Rosemary Rosemary Rusmari Rosemary Romarin Midie xiang
10 Sage Sage Salvia,
Sefakus
Bui tulasi Sauge Shu wei cao
11 Tarragon Tarragon Taargon Tyaregan Estragon Lóng hāo
12 Thyme Thyme Banajwain Ṭā'ima Thyme Bai li xiang

24. SERIAL NO. NAME OF
THE HERB
SCIENTIFIC NAME CHARACTERSTICS USES PICTURE
1. Basil leaves Occimomum
Basilicum
Sharp, refreshing
green leaf with hints of
mint, anise and pepper
Sauces, salads,
pasta dishes.
2. Chives Allium
schoenoprasum
Tender green shoots
with faint onion and
scallion flavour
Soups, chowders,
egg dishes, for
garnishes
3. Coriander
leaves
Coriandrum
sativum
Pungent flavour Salsa, sambhar,
rasam, chutneys,
curries
4. Dill leaves Anethum
graveolens
Refined feathery green
strands with distinctive
lemony caraway
flavour
Salads, sauces,
yoghurt and dips
5. Lemon grass Cymbopogon
sp.
Sturdy, pale green,
mild lemony flavour
Stir fries, soups,
chicken and fish
dishes
6. Mint Mentha
piperita
Dark green leaves with
refreshing palate-
cleansing taste
Pulao, chutney
and garnishes
LIST OF HERBS USED IN COOKING

25. LIST OF HERBS USED IN COOKING (contd.)
SERIAL NO. NAME OF
THE HERB
SCIENTIFIC NAME CHARACTERSTICS USES PICTURE
7. Oregano Origanum
Vulgare
Has warm, balsamic and
aromatic flavour
Salad dressings,
frittata, omelette,
pizza, pasta dishes,
garlic bread
8. Parsley Petroselinum
crispum
Has a refreshing
flavour with grassy
undertones
Soups, dressings,
sauces, dips,
marinades
9. Rosemary Rosmarinus
officinalis
Narrow needle like
leaves with a fragrant
evergreen scent
Lamb, pork,
poultry dishes
10. Sage Salvia
officinalis
Pale green leaves with
earthy musky flavour
Poultry stuffing,
vegetable and
legume dishes
11. Tarragon Artemisia
dracunculus
Has an anise flavour,
slightly spicy, hot and
sweet. A refreshing
citrus scent can be
noticed.
A great herb for
flavouring vinegar
and mustard,
tarragon is used in
omelettes, with
mushroomand
grilled chicken
12 Thyme Thymus
vulgaricus
Tiny greenish gray
petals with a pungent
earthy flavour
Potato and fish
chowders