Spices eaten in the Indian Subcontinent

These are the anglicised Hindi/Urdu names of some spices used (and eaten whole) in the Indian subcontinent. You need to guess the English ones. Feel free to suggest any spices, names or spellings I have missed. ;)

Garlic and Ginger and not included because though they are used as a spice would be, they are actually considered root vegetables (by botanists).

Curry powder and other spice mixes are not included.

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Last updated: May 31, 2023

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First submitted	May 24, 2022
Times taken	32
Average score	43.3%
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Anglicised name in Hindi/Urdu	Answer in English
Hing/Heeng	Asafoetida
Tukhm-e-Balanga/ Tukmaria/Sabja	Basil Seeds
Tej/Tez Patta	Bay Leaves
Kali Mirch	Black Pepper
Kali/Bari Elaichi	Black Cardamom
Ajwain	Carom Seeds
Darchini/Dalchini	Cinnamon
Hara Dhania	Coriander Leaves
Dhania	Coriander Seeds
Laung/Long	Cloves
Zeera/Jeera	Cumin
Kari/Kadi Patta	Curry Leaves
(Kasuri) Methi	Fenugreek Leaves (Dried)
Methi Dana	Fenugreek Seeds
Saunf	Fennel Seeds
Hari/Choti Elaichi	Green Cardamom
Tulsi	Holy Basil
Mulethi	Liquorice Root
Javitri	Mace
Amchoor Powder	Dry Mango Powder
Podina/Pudeena	Mint
Rai & Sarson	Mustard seeds
Kalonji	Nigella Seeds
Jaiphal/Jaifal	Nutmeg
Khashkhash/Khuskhus/Kaskas	Poppy Seeds
Laal Mirch	Red Chilli
Zafran	Saffron
Badiyan/Chakra Phool	Star Anise
Haldi	Turmeric
Safed/Safaid Mirch	White Pepper