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Assalamualaikum,

To start my first food blog, I would like to post the most useful post:


THE SPICE DICTIONARY


Ajwain: Carom seed/Jintan manis/Perenjireho(tamil)
Almond: Badam
Asafoetida: Hing/perengayam(tamil)

Basil: Tulsi(tamil)
Black cardamom: Buah pelaga hitam/ karpe yelakka(tamil)
Black cumin: Jintan putih versi hitam (LOL)/ karpe jireho(tamil)/ black jira(urdu)
Black mustard seed: Biji sawi/ kadehe(tamil)

Cardamom: Buah pelaga/ yelakka(tamil)
Celery: Daun celery
Cinnamon: Kayu manis/ Pattai(tamil)
Chile: Cili (hijau atau merah)/ molega
Chives: Daun kucai
Cilantro (parsley): Daun ketumbar/ Malli kirai(tamil)
Clove: Bunga cengkih/ Krambu(tamil)
Coriander: Ketumbar/ kothamalli(tamil)
Coconut: Kelapa/ Thenga(tamil)
Cumin: Jintan putih/ Jeera(tamil)
Curry leaf: Daun kari/ karuveppelai(tamil)

Dill: Daun soya/ Soya leaf

Fennel: Sweet cumin/ Jintan manis
Fenugreek: Halba/ Ventheyam(tamil)

Garlic: Bawang putih
Ginger: Halia/ Inji (tamil)
Galangale: Lengkuas/ Siamese ginger

Lemon grass: Serai
Lime: Limau nipis/ Illemiccum (tamil)

Mint: Pudina

Nutmeg: Buah Pala/ Jathika(tamil)
Nigella(onion seed): Habbatus sauda

Olive: Zaitun
Onion (scalllot,green): Bawang (merah,daun bawang)

Poppy: Kaskas
Pepper (black, white, red, green): Lada (hitam, putih, merah, hijau)

Sesame: Bijan/ Yellu(tamil)
Star anise: Bunga lawang

Tamarind: Asam/ Puli(tamil)
Turmeric: Kunyit/Manjel(tamil)

Vietnamese coriander/mint, Laksa plant: Daun kesum/laksa