Vocab-Spices are the heart and soul of culinary art, adding flavor, aroma, and character to dishes from around the world. To truly savor the essence of these flavor enhancers, it’s essential to understand the vocabulary associated with spices, along with their Hindi meanings. In this blog post, we will embark on a flavorful journey through a wide range of spice terms, unveiling their meanings in Hindi.
1. Salt (नमक): A mineral seasoning used to enhance flavor.
2. Pepper (कालीमिर्च): A pungent spice derived from peppercorns.
3. Cumin (जीरा): A versatile spice with a warm, earthy flavor.
4. Coriander (धनिया): An aromatic spice with citrus undertones.
5. Turmeric (हल्दी): A vibrant yellow spice with earthy notes.
6. Cardamom (इलायची): An aromatic spice with a sweet and floral flavor.
7. Cinnamon (दालचीनी): A sweet and spicy bark used in desserts and savory dishes.
8. Cloves (लौंग): Pungent flower buds used to flavor foods.
9. Nutmeg (जायफल): A warm and nutty spice from the seed of the nutmeg tree.
10. Chili (मिर्च): A fiery spice that adds heat to dishes.
11. Paprika (पैप्रिका): A red spice made from dried bell peppers.
12. Ginger (अदरक): A pungent, aromatic root used in various forms.
13. Garlic (लहसुन): A pungent bulb with cloves used in cooking.
14. Onion (प्याज): A versatile and aromatic bulb used in countless recipes.
15. Saffron (केसर): A precious spice with a distinctive flavor and color.
16. Mustard (सरसों): Seeds or paste used to add heat and flavor.
17. Fenugreek (मेथी): Bitter seeds and leaves used in cooking.
18. Bay Leaf (तेज पत्ता): A fragrant leaf used in soups and stews.
19. Asafoetida (हींग): A pungent resin used in Indian cuisine.
20. Clove (लौंग): Pungent flower buds used to flavor foods.
21. Allspice (कबाबचीनी): A spice with flavors resembling cinnamon, nutmeg, and cloves.
22. Anise (सौंफ़): A sweet and licorice-flavored spice.
23. Vanilla (वनीला): A fragrant flavoring derived from vanilla beans.
24. Caraway (अजवाइन): Seeds with a warm, earthy flavor.
25. Tamarind (इमली): A tangy fruit used in Indian and Thai cooking.
26. Paprika (पैप्रिका): A red spice made from dried bell peppers.
27. Fenugreek (मेथी): Bitter seeds and leaves used in cooking.
28. Star Anise (चक्र फूल): A fragrant spice with a licorice-like flavor.
29. Szechuan Pepper (सिचुआन मिर्च): A numbing spice used in Szechuan cuisine.
30. Curry Leaf (कढ़ी पत्ता): A fragrant leaf used in Indian and Sri Lankan cooking.
31. Dill (सुवा): An aromatic herb with feathery leaves.
32. Rosemary (रोज़मैरी): An aromatic herb with pine-like flavor.
33. Thyme (थाइम): A fragrant herb with earthy, minty notes.
34. Oregano (अजवाइन): An herb with a strong, zesty flavor.
35. Saffron (केसर): A precious spice with a distinctive flavor and color.
36. Tarragon (तारगन): A sweet, aromatic herb used in French cuisine.
37. Turmeric (हल्दी): A vibrant yellow spice with earthy notes.
38. Paprika (पैप्रिका): A red spice made from dried bell peppers.
39. Szechuan Pepper (सिचुआन मिर्च): A numbing spice used in Szechuan cuisine.
40. Sumac (सूमक): A tangy spice often used in Middle Eastern cuisine.
Spices not only add depth and character to our dishes but also carry cultural and historical significance. Understanding these spice terms and their Hindi meanings opens up a world of culinary exploration, from Indian curries to Middle Eastern delights and beyond. Whether you’re a home cook, a food enthusiast, or an aspiring chef, this comprehensive vocabulary list will help you elevate your culinary skills and spice up your culinary adventures.
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