Ingredient’s Gallery

While going through certain recipes, some of us get stumped when we come across an ingredient not known to us. We may not be knowing the English name or what it is said in other languages. Here’s an attempt to ease that confusion. I felt the best way to understand is by putting up the images so that people need not look for translations. Hope this helps. 🙂 I will be updating this page as often as possible.

Carom Seeds

Ajwain, ajowan, or carom, Trachyspermum ammi, is an annual herb in the family Apiaceae. It originated in the eastern Mediterranean, possibly Egypt, and spread up to India from the Near East.Read more

Dry Mango Powder / Amchoor powder

Also referred to as mango powder, is a fruity spice powder made from dried unripe green mangoes and is used as a citrusy seasoning. It is produced in India, and is used to flavor foods and add the nutritional benefits of mangoes when the fresh fruit is out of season.

Bengal Gram/ Split Chick pea/Chana Dal

The chickpea or chick pea is a legume of the family Fabaceae, subfamily Faboideae. It is also known as gram, or Bengal gram, garbanzo or garbanzo bean and sometimes known as Egyptian pea, ceci, cece or chana. Its seeds are high in protein.Read more

Chickpea flour/ Besan

Gram flour, also known as garbanzo bean flour, chickpea flour, or besan, is a pulse flour made from ground chickpeas. Used in many countries, it is a staple ingredient in Indian, Pakistani, Nepali and Bangladeshi cuisines.Read more

Green gram lentil/Mung bean lentils/Cherupayar parippu

The mung bean, alternatively known as the moong bean, green gram, lentil, but not mungo, is a plant species in the legume family. Native to the Indian subcontinent, the mung bean is mainly cultivated today in India, China, and Southeast Asia. Read more

Gambooge / Kudampuli

Garcinia gummi-gutta is a tropical species of Garcinia native to Indonesia. Common names include garcinia cambogia, as well as brindleberry, Malabar tamarind, and kudam puli. Read more

Green Amaranth / Cheera

In Tamil Nadu (India) the plant is known as “Araikeerai”. In general ‘Keerai’ means ‘greens’ in Tamil. In Telugu it is called ‘yerra thotakura’. In Kerala, it is called “Cheera” (???) Read more

Green gram Lentil / Mong bean / Cherupayar

The mung bean, alternatively known as the moong bean, green gram, lentil, but not mungo, is a plant species in the legume family. Native to the Indian subcontinent, the mung bean is mainly cultivated today in India, China, and Southeast Asia. Read more

Black Caraway / Kalonji

Aromatic with a peppery bite, black caraway seeds are enjoyed as a spice in Egyptian, Indian, and Middle Eastern cuisines and is often used in spice blends, breads, and vegetable dishes.

Kidney beans

The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Red kidney beans can be confused with other beans that are red, such as adzuki beans. In Jamaica, they are called “red peas”. Read More

Mace / Javitri / Jaathipatri

Mace Javitri spice is strongly aromatic, resinous and warm in taste. The nutrition value and uses and benefits of mace are given.

Marathi Moggu  /  Dried Kapok Buds

Marathi Moggu is a spice indigenous to south India’s Chettinad region. It is the unopened flower bud of the Red Silk Cotton Tree (Ceiba Bombax). When dried the buds are dark brown in colour and usually pointed, though the smallest are similar in appearance and size to them, they are not the more rounded brown cardamoms, and usually they are larger. 


Nutmeg  is one of the two spices – the other being mace – derived from several species of tree in the genus Myristica. The most important commercial species is Myristica fragrans, an evergreen tree indigenous to the Banda Islands in the Moluccas (or Spice Islands) of Indonesia. Read More

Red Amaranth Cheera / Chaulai

Red Cowpeas 

Red Lobia are dark Red Kidney Beans they are large, have a deep reddish-brown color, and a soft texture. They also have a robust and full-bodied flavor.

Red Lentils / Masoor dal

With colors ranging from gold to orange to actual red, these are the sweetest and nuttiest of the lentils – to our mind, at least! They’re somewhere in the middle in terms of cooking time and are usually done in about 30 minutes. 

Fennel Seeds / Saunf / Perumjeerakam

Sweet, anise-flavored fennel seed together with thyme, nettle, mugwort, etc., has been revered as one of nine Anglo-Saxon sacred herbs for its conventional health benefits. The spice is one of the most sought-after ingredients in many popular cuisines all over the Mediterranean regions.

Caraway Seeds / Shia Jeera / Shah Jeera / Sheema Jeerakam

In the traditional Europian cuisine, caraway seed is one of the dominant spice featuring in several savory dishes. Strongly aromatic, caraway is a member of parsley or Umbelliferae family; a large family of herbs that also includes commonly known herbs and spices such as dill, anise, fennel, cumin, etc. 

Shallots / Chuvannulli

The shallot is a type of onion, specifically a botanical variety of the species Allium cepa. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. Read More

Sonth / Dried Ginger powder

Sonth is the powder of dried ginger root or ‘Adrak’. Fresh ginger has some effective oils that the dried powder does not. The taste is pungent, and the more fibrous variety has greater medicinal value than the non-fibrous ones. 

Black stone flower / kalppoovu

black stone flower or kalpasi, is a species of lichen used as spice in India. The species occurs throughout the temperate Northern and Southern Hemispheres.

Black Sesame seeds

One of the first oil seeds known to humankind, sesame seeds have been widely employed in culinary as well as traditional medicines for their nutritive, preventive, and curative properties. Sesame are an important sources of phyto-nutrients such as omega-6 fatty acids, flavonoid phenolic anti-oxidants, vitamins, and dietary fiber with potential anti-cancer as well as health promoting properties.

Red gram / Pigeon pea / Toor dal

In India, split pigeon peas (toor dal) also called Kandhi pappu in Telugu, Togari bele in Kannada and Tuvaram paruppu in Tamil are one of the most popular pulses, being an important source of protein in a mostly vegetarian diet.

Split Black gram / White lentil

Vigna mungo, black gram, black lentil, mungo bean (not to be confused with the much smaller true black lentil (Lens culinaris)), black matpe bean, is a bean grown in the Indian subcontinent. At one time it was considered to belong to the same species as the mung bean. The product sold as black lentils is usually the whole urad bean, whereas the split bean (the interior being white) is called Minumulu in Telugu, Urad Dal in Hindi, or white lentils

White Chickpeas

Its nutty and creamy flavour, firm texture and minimal fat make it a versatile ingredient.

The desi varieties of chickpeas are small, angular seeds, which may be yellow, green, light brown or even black in colour. 

White Poppy Seeds / Khuskhus

These seeds are used as a main ingredient in popular Bengali dishes like ‘Aloo posto’, ‘Chachuri’ and ‘Postor Bora.’ Aloo Posto is prepared by cooking a large amount of ground poppy seeds together with potatoes to provide a rich creamy texture. Potatoes can also be replaced with onions, ridge gourd, chicken or prawns.

White Sesame seeds / Ellu


  1. Mareena Jerrish says:

    Thank you la la laaa 🙂 Nice name by the way 🙂

  2. Simmy Papali says:

    Hello Mareena,
    I have a question, I have seen different daal’s, like channa daal(kadala parippu), moong daal(cheru payar parippu) toor daal (thuvara parippu), masoor daal..etc in the stores. Last time when I talked to my mom she said normally we make parippu curry with peas parippu..wt’s peas parippu? I live in US & shop Indian groceries from Patel..I didn’t see any other daal’s over there..can you please help?

  3. Mareena Jerrish says:

    Hi Simmy,

    Sorry for the delay in replying. Toor daal is known as Pigeon peas. So I am guessing that your mom must be referring to it.

  4. Simmy Papali says:

    Thanks a lot Mareena 🙂 one more thing..wn u make parippu vada..which daal do u use? I normally make it with channa daal, I m wondering which is the right daal, toor daal or channa daal?

  5. Mareena Jerrish says:

    I make it with toor dal. I have heard of people using chana dal as well. So the option would be try out both dals and pick your choice 🙂

  6. Chaitali Thaker says:

    Thanks your Cheesy corn Nuggets recipe is simple and tasty. Thanks a ton

  7. anu priya says:

    totally sayin ur blog sabash.. als0 u,i think ur face luks likes; wat 2 say s nybdy asks u ur face gaves positiv energy smthn like dat..?//

  8. Mareena Jerrish says:

    Thank you 🙂

  9. Mimi says:

    Hi Mareena. I am making my website for catering so wanted to seek your permission for using some pictures

  10. Yohoo Zhang says:

    Hello!I’m from China.My English name is Yohoo.I’m a student now,doing a part-time jod for PChouse.I hope you can allow me to translate your articles into Chinese and put them on the web site.And I will clearly mention your name.I hope you can give me this chance.Besides,I wish you can tell me how can I find more friends,writing articles about foods like you or something about DIY handwork,gardening and tea art.I expect to get your back letter.By the way,my English isn’t good.If there are some mistakes in the letter,I hope you can forgive me.I will be thankful if you point out my mistake.

  11. Mareena Jerrish says:

    It would be great if you give a back link to my blog.

  12. Yohoo Zhang says:

    Do you mean that I can use some if I leave a comment to tell you which one I take away ?

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