Glossary

Tamil : Gothumai maavu
Hindi : Atta

Ground wheat used to make chapatis, parathas.

Tamil : Badam paruppu
Telugu : Badam pappu
Hindi : Badam

Almonds are packed with nutrition- calcium, fiber, folic acid, magnesium, potassium, riboflavin and vitamin E.

Tamil: Urulaikizhangu
Telegu : Bangaladumpa
Hindi : Alu

Tamil : Madulampazham
Hindi : Anardhana

An ancient fruit that is normally eaten raw or squeezed into a juice. In India it is also dried and used as a souring agent in curries

Hindi: Amchur

An East Indian seasoning made by pulverizing sun-dried, unripe (green) mango into a fine powder. Amchoor has a tart, acidic, fruity flavor that adds character to many dishes including meats, vegetables and curried preparations.

Hindi: Chakriphool

Tamil: Keerai
Telugu: Aaku koora
Hindi: Palak

also asafetida
Tamil: Perungayam
Telugu: Ingua
Hindi: Hing

A flavoring obtained from a giant fennellike plant that grows mainly in Iran and India. It’s used in many Indian dishes and can be found in powdered or lump form in Indian markets. Asafetida has a fetid, garlicky smell and should be used in very small quantities.

Tamil:omam
Telugu: omam
Hindi: ajwain

Ajwain (also known as Carom, Ajowan, Bishop’s Weed and Seeds Of Bishop’s Weed), is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit of the Bishop’s Weed plant, (Trachyspermum ammi syn. Carum copticum), egg-shaped and grayish in colour. The plant has a similarity to parsley

Tamil: senai
Hindi: arbi

Cultivated for their edible tubers, a traditional starch staple in many tropical areas. They are grown outside year-round in subtropical and tropical areas. In temperate regions, they are grown as ornamental plants, planted out for the summer and dug up and stored over winter; they can be grown in almost any temperature zone as long as the summer is warm.Leaves and tuber of this plant are used as food items in Indian sub-continent.