40 Indian Spice Plants You Should Recognize,Spices names in English

Spices names in English tell fascinating stories in every Indian kitchen. The warmth of cinnamon, the sharpness of black pepper or the color of turmeric—each spice carries a little piece of India’s heritage.

India is the land of spices. From kitchens to temples, from Ayurveda to ancient trade routes, spices have shaped our culture and cuisine for centuries. In this guide, we’ll learn about these spices and the plants that give Indian food its distinct aroma and flavor.

During the British era, Indian spices like pepper, cardamom and cloves fueled European trade and competition. The British East India Company established trading posts to control these valuable commodities, shaping global commerce and culinary traditions.

Before we dive into the list, let’s understand how spice plants are grouped.

UNDERSTANDING INDIAN SPICE PLANTS

Not every plant used in Indian cooking is a “spice” in the strict sense. Some are pure spices, while others are leafy herbs or aromatic plants used for flavor. To make this guide simple, we’ve divided them into two clear categories.

A. PURE SPICES

(Seeds, Roots, Bark, Pods, or Dried Parts)

These are the true spices that form the foundation of Indian masalas. Their dried parts—seeds, bark, roots, or resins—add heat, depth, and color to food.

These are the core spices of Indian cooking—used in blends like garam masala, sambar powder, and panch phoron. They also hold importance in Ayurveda for their healing and digestive properties.

B. CULINARY & FLAVORING PLANTS

(Leaves, Greens, and Aromatic Herbs)

These plants may not be traditional “spices,” but they bring freshness and balance to Indian dishes. Their leaves and fruits are often used whole or fresh in curries, chutneys or teas.

These plants add fragrance and freshness to food, and many double as medicinal herbs. Tulsi, mint, and lemongrass, for instance are common in herbal teas, while coriander and curry leaves are everyday flavoring staples

SPICES NAMES IN ENGLISH

1. Turmeric (Haldi)

2. Ginger (Adrak)

3. Black Pepper (Kali Mirch)

“Pepper was once worth its weight in gold, sparking voyages, empires, and the global hunger for Indian spices.”

4. Clove (Laung)

5. Cinnamon (Dalchini)

6. Cardamom (Elaichi)

7. Nutmeg (Jaiphal)

8. Mace (Javitri)

9. Cumin (Jeera)

10. Fennel (Saunf)

11. Fenugreek (Methi)

12. Mustard (Sarson)

13. Asafoetida (Hing)

14. Saffron (Kesar)

15. Star Anise (Chakra Phool)

16. Nigella Seeds (Kalonji)

17. Ajwain (Carom Seeds)

18. Tamarind (Imli)

19. Kokum (Amsol)

20. Long Pepper (Pippali)

21. Coriander (Dhaniya)

22. Poppy Seeds (Khus Khus)

23. Bay Leaf (Tej Patta)

24. Red Chili (Dry Lal Mirch)

25. Oregano

26. Onion (Pyaz)

27. Garlic (Lahsun)

28. Green Chili (Mirchi)

29. Moringa (Drumstick Leaves/Seeds)

 30. Curry Leaves (Kadi Patta)

31. Gooseberry (Amla)

32. Dill (Suva)

Read: 50 Houseplants in India

33. Mint (Pudina)

34. Basil (Tulsi)

35. Licorice (Mulethi)

36.Goosefoot (Bathua)

37. Parsley

38.Lemon Grass

39. Betel Leaf (Paan)

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 40.Rosemary

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