Spices

Bengali spices include a variety of spices that are grown across South and Southeast Asia. With different climates in different parts of Bengal, i.e., West Bengal and Bangladesh, a variety of spices are produced. Many of the spices are native to the region, while the others were imported from similar climates and have since been cultivated locally for centuries.

Spices are typically heated in a pan with ghee or cooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first. Curry is not a spice, but a term which refers to any side dish in Bangladeshi cuisine. It could be with a sauce base or a dry item. A curry typically contains several spices blended together.

List of Bengali spices

Below= is a list of spices and other flavoring substances commonly used in Bangladesh / West Bengal

DRIED GREEN MANGO POWDER	আমচুর	AMCHUR	GIVES FISH CURRIES TARTNESS
CELERY / RADHUNI SEED	রাধুনী	RADHUNI
CAROM/THYME SEED	জোয়ান	JOYAN
INDIAN GOOSEBERRY	আমলকি	AMLOKI
POMEGRANATE SEED	আনারদানা/ বেদানার বীজ	ANARDANA/BÆDANAR BIJ
HOLY BASIL OCIMUM TENUIFLORUM	তুলসী	TULSI
ALMOND	কাঠবাদাম	KATH-BADAM
GREEN CARDAMOM	এলাচ	ÆLACHI
LARGE CARDAMOM	বড় এলাচ	BORO ÆLACHI	VERY EARTHY AND DARKLY AROMATIC.
CINNAMON	দারচিনি	DARCHINI
CORIANDER SEED	ধনে	DHONE
SPICE MIXTURE	গরম মশলা	GÔROM MÔSHLA	BLEND OF SPICES WHICH VARIES BETWEEN REGIONS AND HOUSEHOLDS.
ROSE WATER	গোলাপ জল	GOLAP JÔL	FLAVORS DESSERTS. USED MORE OFTEN IN DISHES WITH ORIGINS IN THE MIDDLE EAST.
JAGGERY	গুড়	GURṚ	FROM THE SAP OF THE SUGARCANE, COCONUT PALM OR DATE PALM
TURMERIC	হলুদ	HOLUD	SOURCE OF "YELLOW COLOR" IN MANY DISHES.
FRESH CORIANDER	ধনে পাতা	DHONE PATA	FRESH GREEN LEAVES, ALSO CALLED CILANTRO.
TERMINALIA CHEBULA	হরিতকি	HORITOKI
GREEN CHILI PEPPER	কাঁচা মরিচ/ কাঁচা লঙ্কা	KÃCHA MORICH/KÃCHA LONKA
CORIANDER POWDER	ধনে গুঁড়া	DHONE GURA
TAMARIND	তেঁতুল	TETUL
NUTMEG	জায়ফল	JAIFOL
MACE	জয়িত্রি	JOYITRI	MACE IS OUTER COVERING OF NUTMEG NUT WITH SIMILAR AROMA.
CUMIN SEED	জিরা	JIRA
CUMIN SEED GROUNDED INTO BALLS	কোটা জিরে	KOTA JIRE
CURRY TREE	কারিপাতা	KARIPATA	ONLY USED FRESH.
NEEM LEAF	নিম	NIM
CASHEW NUT	কাজুবাদাম	KAJUBADAM
BLACK SALT	বিট লবণ	BIT LOBON
BLACK CARDAMOM	কালো এলাচ	KALO ÆLACHI	EARTHY FRAGRANCE USED IN MUGHAL INSPIRED DISHES.
BLACK PEPPER	গোল মরিচ	GOL MORICH
NIGELLA SEED	কালো জিরা	KALO JIRA
FENUGREEK LEAF	কসুরি মেথি	KOSHURI METHI
CUBEB	কাবাব চিনি	KABAB CHINI
SAFFRON	জাফরান	JAFRAN
DATES	খেজুর	KHEJUR
POPPY SEED	পোস্ত দানা	POSTO DANA
GARLIC	রসুন	ROSHUN
RED CHILI PEPPER	লাল মরিচ	LAL MORICH
CLOVES	লং/লবঙ্গ	LÔNG/LÔBONGGO
FENUGREEK LEAF	মেথি পাতা	METHI PATA
FENUGREEK SEED	মেথি	METHI
SALT	লবণ/নুন	LÔBON/NUN
CITRON	লেবু	LEBU
MAKRUT LIME	কাগ্জি লেবু	KAGJI LEBU
SWEET LEMON	শিরিন লেবু	SHIRIN LEBU
MINT	পুদিনা	PUDINA
SHALLOT	পেঁয়াজ কলি	PEAJ KOLI
PANCH PHORON	পাঁচ ফোড়ন	PÃCH FOṚON	THIS IS A BENGALI SPICE MIX THAT COMBINES FENNEL, CUMIN, FENUGREEK, MUSTARD AND NIGELLA
LONG PEPPER	পিপুল	PIPUL
BELL PEPPER	কাপ্সিকুম/ক্যাপসিকাম	KAPSIKUM/KÆPSIKAM
BROWN MUSTARD SEED	রাই/ সর্ষে / সরিষা	RAI/SHORSHE/SHORISHA
WHITE PEPPER	সাদা সর্ষে / সাদা সরিষা	SHADA SHORSHE/SHADA SHORISHA
MUSTARD SEED	সর্ষে	SHORSHE
MUSTARD OIL	সর্ষের তেল	SHORSHER TÆL
FENNEL SEED	মৌরি	MOURI
BLACK CUMIN	কালো জিরে	KALO JIRA	SWEET, FLORAL AND SMOKY CUMIN AND ANISE-LIKE FLAVOR. SMALLER IN SIZE THAN REGULAR CUMIN. OFTEN MISTAKEN FOR CARAWAY SEED. THOUGH ENGLISH TRANSLATION IS BLACK CUMIN, THE TERM BLACK CUMIN IS ALSO USED AS ENGLISH TRANSLATION OF NIGELLA SATIVA, KALONJI
VINEGAR	সির্কা	SHIRKA
DRIED GINGER	শুকানো আদা গুড়ো	SHUKANO ADA GURA	MOSTLY POWDERED
INDIAN BAY LEAF, BAY LEAF	তেজ পাতা	TÆJ PATA
SESAME SEED	তিল	TIL