Glossary

American : Jalapeno
Tamil : Pacha milagai
Telugu : Pachi miripikaya
Hindi : Hari mirch

There are more than 300 varieties of chillies. They vary in length from 5mm to over 300mm, some are long and narrow and others plump and globular and they vary in heat from mildly warm to mouth-blisteringly hot. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. It is claimed to be effective in protecting against cancer. The chilli is a rich source of vitamin C, even more so than the lemon or orange. Even after cooking it only loses 30 percent of its vitamin C.

Tamil : Gothumai maavu
Hindi : Atta

Ground wheat used to make chapatis, parathas.

Tamil : Pottukadalai
Telugu : Putnalapappu
Hindi : Dahlia

Tamil: Podalanga

It is a tropical or subtropical vine, has a long fruit, used as a vegetable.

Tamil: Muttakos
Hindi: Band/patha gobhi

Tamil: Gothumai
Hindi: Gehun

Tamil: Gasagasa
Telugu: Gasalu
Hindi: Khuskhus

These small, dried, bluish-gray seeds of the poppy plant that have a crunchy texture and a nutty flavor. They’re used as a filling in various cakes, pastries and coffee cakes, as a topping for myriad baked goods, in salad dressings and in a variety of cooked dishes-particularly those originating in central Europe, the Middle East and India.There are also beige and brown poppy seeds, which are more commonly available in Asian or Middle Eastern markets. Because of their high oil content, all poppy seeds are prone to rancidity. They should therefore be stored, airtight, in the refrigerator for up to 6 months. The flavor of poppy seed is augmented by toasting.

American: Peanut
Tamil: Kadalai
Hindi: Moongphali

nutlike tuber; important food of Native Americans,pod of the peanut vine containing usually 2 nuts or seeds; `groundnut’ and `monkey nut’ are British terms

Tamil: Poondu
Telugu: Ulipaya
Hindi: Lassan

Garlic is a hardy, bulbous perennial herb of the onion family. The bulb of garlic consists of 6 to 30 individual bulbils called “Cloves”.
The aroma of garlic is unmistakable and pungent. The smell has an undernote of sulphur and the taste can be quite sharp and biting. Dried garlic, garlic oil, garlic powder and flakes are the common forms of garlic. Garlic is one of the most widely used ingredients in the world.

Telugu : Sonti
Hindi : Saunt

Ginger is a plant that grows the best in the warm climates of China, India, and Jamaica. Commercial Ginger is called black or white, according to whether it is peeled or unpeeled; for both kinds the ripened roots are used, after the plant has died down. The black are scalded in boiling water, then dried in the sun. The white (best) are scraped clean and dried, without being scalded. Ginger flowers have an aromatic smell and the bruised stem a characteristic fragrance, but the root is considered the most useful part of the plant, and must not be used under a year’s growth.