List of Spices Names in English with Pictures -

Spices and Herbs! List of Spice Names in English with Pictures- Download PDF. Learn all spices and herbs’ names to improve your English Vocabulary. There are different spices that we use to cook different delicious foods. While we enjoy various yummy meals due to spices and herbs, therefore, it is also important to learn English vocabulary for all spices Vocabulary. learning these English words will be a great beauty to our relishing meal.
it is important to have a passion for cooking delicious meals and for that, we have to visit supermarkets to purchase different kinds of herbs and spices that have only English names. it would be quite interesting and amazing to be able to learn and read all the labels of spices written in English. it will be only possible if you can get to know English Vocabulary, it will be quite easy for you to understand the names of Herbs and Spices. For learning these words better, you can get a pdf of this important lesson from the link below.

List of Spices Names in English with Pictures-

Herbs and Spices Vocabulary

Cardamom
Coriander seed
Chutney
Dill
Coriander powder
Cumin seed
Citric acid
Mace
Curry Leaf
Mint
Cinnamon
Nutmeg
Mango powder
Onion
Olive oil
Nigella seed
Parsley
Poppyseed
Pomegranate seed
Pickle
Red chili
Alkanet root
Saffron
Saffron pulp
Sesame seed
Allspice
Turmeric
Vanilla
Vinegar
White pepper
Yeast
Yellow pepper
Black salt
Black pepper
Aniseed
Asafetida
Ajwain seed
Salt
Black cardamom
Tamarind
Bay leaf
Mustard
Basil seed
Cloves
Black cumin seed
Ginger
Jaggery
Kokum
Green chili
Katira Gum
Lime
Holy Basil
Lemon
Mustard seed
Garlic
Fennel seed
Mustard oil
Green Coriander
Flax seeds
Fenugreek

Spices Names in English with Description

Allspice:
A spice made from the dried berries of the pimento tree, resembling a combination of cloves, cinnamon, and nutmeg.
Aniseed:
Seeds from the anise plant, with a licorice-like flavor used in both sweet and savory dishes.
Asafetida:
A pungent spice derived from the resin of certain species of Ferula, commonly used in Indian cooking.
Basil seed:
Small black seeds from the basil plant, often used in drinks and desserts for their gelatinous texture.
Bay leaf:
Dried aromatic leaves of the bay laurel tree, used to add flavor to soups, stews, and sauces.
Black cardamom:
A smoky-flavored spice pod native to the Himalayas, used in savory dishes, especially in Indian cuisine.
Black pepper:
A staple spice made from dried and ground peppercorns, adding heat and flavor to dishes worldwide.
Black salt:
A pungent-smelling salt with a sulfurous taste, often used in Indian cuisine for its unique flavor.
Black cumin seed:
Small black seeds with a peppery flavor, used in Middle Eastern and Indian cooking, also known as Nigella seeds.
Cardamom:
A highly aromatic spice from the seeds of plants in the ginger family, used in both sweet and savory dishes.
Chutney:
A condiment made from fruits, vegetables, spices, and herbs, often served alongside Indian dishes.
Cinnamon:
A sweet and warm spice made from the inner bark of several tree species, commonly used in baking and cooking.
Citric acid:
A natural acid found in citrus fruits, often used as a flavoring agent and preservative in food and beverages.
Cloves:
A highly aromatic spice made from dried flower buds of the clove tree, used in both sweet and savory dishes.
Coriander seed:
The dried seeds of the coriander plant, with a citrusy and slightly sweet flavor, used in various cuisines.
Coriander powder:
Ground coriander seeds, commonly used as a spice to add flavor to dishes.
Cumin seed: A spice made from the dried seeds of the Cuminum cyminum plant, adding a warm and earthy flavor to dishes.
Curry Leaf:
A fragrant leaf used in South Indian cooking to impart a distinct flavor to curries and other dishes.
Dill:
An aromatic herb with feathery leaves and seeds used to flavor pickles, fish, salads, and soups.
Fenugreek:
Small, golden-brown seeds with a slightly bitter taste, commonly used in Indian and Middle Eastern cuisine.
Fennel seed:
Small, oval seeds with a licorice-like flavor, used in both savory and sweet dishes and for making teas.
Flax seeds:
Nutrient-rich seeds from the flax plant, commonly used in baking, cooking, and as a health supplement.
Garlic:
A pungent and flavorful bulb used in cooking worldwide, prized for its aromatic and medicinal properties.
Ginger:
A spicy and aromatic root used in cooking and traditional medicine, adding flavor and warmth to dishes.
Green chili:
Fresh green chili peppers, ranging in heat levels, commonly used in various cuisines for their fiery flavor.
Green Coriander:
Fresh leaves of the coriander plant, commonly used as a garnish or ingredient in cooking.
Holy Basil:
A variety of basil with a distinct aroma and flavor, revered in Hindu culture for its medicinal properties.
Jaggery:
A type of unrefined sugar made from concentrated sugarcane juice, commonly used in Indian cooking.
Katira Gum:
A natural gum obtained from the sap of the katira tree, used in desserts and beverages for its gelling properties.
Kokum:
A sour fruit used in Indian cuisine, known for its tangy flavor and health benefits.
Lemon:
A citrus fruit prized for its acidic juice and aromatic zest, used in cooking, baking, and beverages.
Lime: A smaller, more acidic citrus fruit similar to lemon, commonly used in cooking and cocktails.
Mace:
A spice derived from the outer covering of the nutmeg seed, with a similar but more delicate flavor.
Mango powder:
A tangy spice made from dried unripe mangoes, commonly used in Indian cooking for its sour flavor.
Mint:
A refreshing herb with a cooling flavor, used in cooking, beverages, and as a garnish.
Mustard:
A condiment made from mustard seeds, commonly used in cooking and as a flavoring agent.

List of Spices Names in English