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Table 1 Scientific and local names of selected spices evaluated in the study

From: Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India

S. no Name of spice Scientific name Local name
1 Red chillies Capsicum annuum L. & Capsicum frutescens L. Lal mirch
2 Turmeric Curcuma longa L. Haldi
3 Cumin seeds Cuminum cyminum L. Zeera
4 Coriander seeds Coriandrum sativum L. Dhania
5 Mustard seeds Brassica juncea L.Czern Rai
6 Fenugreek seeds Trigonella foenum-graecum L. Mehthi
7 Black pepper Piper nigrum L. Kali mirch
8 Cloves Syzygium aromaticum Lavang
9 Cardamom Elettaria cardamomum Maton Ilaichi
10 Cinnamon Cinnamomum zeylanicum Breyn Dalchini
11 Caraway seeds Carum carvi L. Shahzeera
12 Carom seeds Trachyspermum ammi L. Ajwain
13 Nutmeg Myristica fragrans Jaiphal
14 Mace Myristica fragrans Japatri
15 Fennel Foeniculum vulgare Mill. Saunf
16 Asafoetida Ferula asafoetida Hing
17 Star Anise Illicium verum Anasphal