Seeds, Nuts & Spices — Indian Names, Origins, Producing Countries, Storage & Culinary Uses
Food Production · Part 4 · Module 15
Seeds, Nuts & Spices — Indian Names, Origins, Producing Countries, Storage & Culinary Uses
Spices are the soul of Indian cuisine. Saffron from Spain, black pepper from India, cloves from Indonesia — every spice carries a story of trade, exploration and culture. Here is the complete guide to spices, seeds and nuts for professional cookery.
🌿 Spices — Storage Rules
8 Key Storage & Usage Rules
1. Store in airtight jars, cool dark place — humidity and heat cause volatile oils to evaporate
2. Whole spices last many years in proper storage
3. Ground spices: use within 6 months (lose flavour faster than whole)
4. Grind whole spices close to usage time. Toast over low heat before grinding (easier to grind)
5. Longer roasting = darker coloured powder
6. Long-term storage: freezer in sealed containers
7. Use a light hand while seasoning
8. Boiling spices for infusion: tie in muslin bag for easy removal
Notes: Aromatic spices (garam masala) added after cooking. Cinnamon, nutmeg, clove and allspice have special affinity for sweet dishes.
2. Whole spices last many years in proper storage
3. Ground spices: use within 6 months (lose flavour faster than whole)
4. Grind whole spices close to usage time. Toast over low heat before grinding (easier to grind)
5. Longer roasting = darker coloured powder
6. Long-term storage: freezer in sealed containers
7. Use a light hand while seasoning
8. Boiling spices for infusion: tie in muslin bag for easy removal
Notes: Aromatic spices (garam masala) added after cooking. Cinnamon, nutmeg, clove and allspice have special affinity for sweet dishes.
🌏 Spice Producing Countries
| Spice | Key Producing Countries |
|---|---|
| Black Pepper | India, Sri Lanka, Cambodia, Indonesia, Brazil |
| Chilli/Paprika | China, India, Thailand, Mexico, Turkey, Nigeria |
| Cinnamon | Sri Lanka, Seychelles, Tanzania, Kenya |
| Ginger | China, Thailand, Australia, Nigeria, Jamaica |
| Cardamom | India, Sri Lanka, Guatemala, El Salvador |
| Saffron | Arab Emirates, Morocco, Spain |
| Cloves | Malaysia, Indonesia, Mozambique, Tanzania |
| Nutmeg | Sri Lanka, Indonesia, Trinidad, Grenada |
| Sesame | China, Russia, Arab Emirates, Ethiopia, Brazil |
| Cassia | China, Sri Lanka, Indonesia |
| Allspice | Jamaica, Mexico, Guatemala, Honduras |
🌶️ Key Spices with Indian Names
| Spice | Hindi Name | Key Description & Use |
|---|---|---|
| Asafoetida | Hing | Dried gum from Iran/Afghanistan. Aromatic, used sparingly. Strong — contaminates food if overused. |
| Bay Leaves | Tez Patta | Aromatic leaves with bitter sharp taste. Used in soups, stews, sauces. |
| Cardamom | Ilaichee | Two types: Green (sweets, spiced tea) + Black. Component of garam masala and masalas. |
| Cinnamon | Daalchini | Light brown bark, sweet hot taste. Main ingredient of Garam Masala. Used in baking. |
| Cloves | Laung | Dark brown flower buds. Hot flavour. Used in Asian, African, Middle East cuisines. |
| Dry Mango Powder | Aamchur | Pale yellow-green powder from raw sun-dried mangoes. Adds sourness, tenderizes meat. |
| Nutmeg | Jaiphal | Egg-shaped seed. Key in Mughlai cuisine and Garam Masala. |
| Mace | Javitri | Imparts light orange colour to stews. |
| Chilli/Paprika | Mirch | Contains Capsaicin (burning sensation). Hotness measured in SHU (Scoville Heat Units). |
| Saffron | Kesar | World’s costliest spice. Crimson stigmas. Gives deep orange colour. Used in kulfi, Indian sweets. |
| Star Anise | Chakra Phool | 8-sectioned star-shaped fruit. Used in biryani masala, garam masala, Vietnamese soup, Chinese dishes. |
| Turmeric | Haldi | Deep yellow colour, sharp hot taste. Main ingredient in chhonk. Used in marinades. |
| Vanilla | Vanilla | Sweet mild aroma. Extracted as liquid essence. Used in confectionery, ice creams, cakes, cookies. |
🌱 Culinary Seeds with Indian Names
| Seed | Hindi Name | Key Use |
|---|---|---|
| Caraway | Shah Jeera | Dark brown 3-4mm ridged grains. Serbia: breads; India: rice dishes; Europe: cakes; Middle East: caraway pudding. |
| Carom/Royal Cumin | Ajwain | Hot taste, cannot be consumed raw. Paired with lentils/beans to reduce gas. |
| Coriander | Dhaniya Beej | Roasted and powdered condiment. Used in Indian, Pakistani, Sri Lankan, Bangladeshi cuisines. |
| Cumin | Jeera | Roasted and powdered for tangy foods. One of 5 ingredients of Chhonk. |
| Fennel | Saunf | Sweet and spicy. Used in Italian sausages, risotto, Indian gravies. Part of Panch Poran (Eastern India). Digestive and mouth freshener. |
| Fenugreek | Methi Danaa | Sprouted in salads, used in chhonk. Turkey: Pastirma (air-dried beef). Egypt/Persia: pita bread. |
| Flax | Alsi | High Omega-3 fatty acids. Roasted with paprika and salt. Sprinkled on wheat breads. |
| Mustard | Sarson | Main ingredient in Chhonk. North India: cooked as greens. Europe: mustard sauce. Oil used in cooking and pickles. |
| Nigella | Kalanji | Black seeds. Used in North Indian flatbread, gravies, pulses. Part of Armenian string cheese. |
| Pomegranate | Anardana | Dried seeds as acidic agent for chutney/curry (India, Pakistan). Fresh in salads and garnishing. |
| Poppy | Khaskhas | Pastry filling when pasted with milk. Sprinkled on breads/cakes. Used in Indian gravies. |
| Sesame | Til | Toppings on buns/breads. Japan: Gomashio (seasoning for rice). India: mixed with jaggery in sweets. |
🥜 Nuts — Origin & Culinary Use
| Nut | Hindi Name | Key Use |
|---|---|---|
| Almond | Badam | Blanched for Indian royal gravies and biryanis. Used in Mughlai cuisine. Greece: Amygdalota (wedding sweet). Italy: almond macaroons. |
| Cashew | Kaju | Kaju Katli, Suji Halwa, Modak. Used in gravies like Khoya Kaju. Also: Cashew vinegar and Feni (alcohol). |
| Chestnut | — | Milled into flour for breads, pancakes, pasta, polenta. Thickening agent in soups/sauces. |
| Coconut | Nariyal | Coconut Burfi, Modak. Used in gravies and chutneys. Grated/dried/powdered for cakes, Swiss rolls, biscuits. |
| Hazelnut | — | Used in pralines, chocolates, Nutella, Frangelico liqueur. Hazelnut oil as cooking oil. |
| Macadamia | — | Ground as filler in meat/poultry/seafood. Powdered in pastry or pie topping. |
| Peanut | Mungfali | Peanut butter. Sabudana Khichri, Chikki. Powdered in gravies/chutneys. |
| Pistachio | Pista | Presents Mughal sweets (Halwa, Firni, Falooda, Sheerkurma). Used in Kulfi. |
| Walnut | Akhrot | Chopped in cakes, cookies, brownies. Halves in salads. Middle East: chicken dishes. Italy: Pesto sauce. |
🎯 UGC NET Key Points — Part 4 Module 15
◆ Spices get aroma from volatile/essential oils — released by grinding or crushing
◆ Ground spices: use within 6 months · Whole spices: last many years
◆ Saffron (Kesar) = world’s costliest spice — from Saffron Crocus · Morocco/Spain/UAE
◆ Scoville Heat Units (SHU) = measure of chilli hotness (Capsaicin)
◆ Asafoetida (Hing) = dried gum from Iran/Afghanistan — used very sparingly
◆ Panch Poran = Eastern Indian 5-spice mix · includes fennel (Saunf)
◆ Chhonk ingredients include: cumin (jeera), mustard (sarson) + others
◆ Flax (Alsi) = high Omega-3 fatty acids
◆ Nuts = high oil/fat content · excellent source of protein
◆ Chestnut flour = thickening agent in soups and sauces
◆ Walnut in Italy = Pesto sauce · Almond in Greece = Amygdalota (wedding sweet)
◆ Ground spices: use within 6 months · Whole spices: last many years
◆ Saffron (Kesar) = world’s costliest spice — from Saffron Crocus · Morocco/Spain/UAE
◆ Scoville Heat Units (SHU) = measure of chilli hotness (Capsaicin)
◆ Asafoetida (Hing) = dried gum from Iran/Afghanistan — used very sparingly
◆ Panch Poran = Eastern Indian 5-spice mix · includes fennel (Saunf)
◆ Chhonk ingredients include: cumin (jeera), mustard (sarson) + others
◆ Flax (Alsi) = high Omega-3 fatty acids
◆ Nuts = high oil/fat content · excellent source of protein
◆ Chestnut flour = thickening agent in soups and sauces
◆ Walnut in Italy = Pesto sauce · Almond in Greece = Amygdalota (wedding sweet)