English | Hindi | Picture |
Aniseed / Fennel | Saunf सौंफ़ | |
Asafoetida Hing | ||
Bay Leaf (Cassia Cinnamon Leaves) | Tej Patta, Tej pat दालचीनी पत्तियां | |
Basil | Tulsi तुलसी | |
Black Pepper | Kali Mirch काली मिर्च | |
Black Salt | Kala namak काला नमक | |
Carom Seeds | Ajwaiin, Ajvain, Ajvan, Ajvayan अजवायन | |
Caraway Seeds | Shahi Jeera, Black Cumin Seeds शाही जीरा | |
Chillies-Red | Lal Mirch लाल मिर्च | |
Chilli Powder-Red | Lal Mirch Powder लाल मिर्च पाउडर | |
Chillies-Green | Hari Mirch हरिमिर्च | |
Cinnamon | Dalchini दालचीनी | |
Cinnamon Powder | Dalchini Powder दालचीनी पाउडर | |
Citric Acid | Nimbu Ka Sat | |
Coriander Whole | Dhania Saabut धनिया साबुत | |
Coriander Powder | Dhania Powder धनिया पाउडर | |
Cumin seeds | Jeera जीरा | |
Curry Leaves | Kadipatta, Curry patta करी पत्ते | |
Cloves | Laung लौंग | |
Cardamom | Elaichi इलायची | |
Fenugreek | Methi मेथी | |
Fenugreek Seeds benefits | Dana methi दाना मेथी | |
Mace,Javitri | Javitri जावित्री | |
Mango Powder, Amchur | Amchur अमचूर | |
Mustard seeds | Rai सरसों का बीज | |
Nutmeg | Jaiphal जायफल | |
Oregano | Ajwain, Sathra, Mirzanjosh अजवायन | |
Onion Seeds, Poppy, Nigella | Kalaunji, Khas Khas खसखस | |
Pandan Leaf, Screwpine | Kewra केवड़ा | |
Paprika | Deghi Mirch लाल शिमला मिर्च | |
Parsley | Ajmoda अजमोद | |
Poppy seeds | Khus Khus, Post खुसखुस | |
Safflower | Kardi, Kusumbha, Kusum कुसुम | |
Saffron | Keshar केसर | |
Tamarind | Imli इमली | |
Turmeric Powder | Haldi Powder हल्दी पाउडर |
We are a club of food lovers, cooking aficionados, and eating enthusiasts. The Culinary Club is dedicated to educating students about the pleasures of fine food and cooking. Recognizing that most students are headed towards successful futures and that great food is a perk of those futures, the Culinary Club exists to educate people new to the culinary arts, continue to motivate those already addicted and provide a forum for information exchange and network around a common interest – food.
SPICES
Subscribe to:
Posts (Atom)
No comments:
Post a Comment