Spices eaten in the Indian Subcontinent - Statistics

General Stats

Answer Stats

Anglicised name in Hindi/Urdu	Answer in English	% Correct
Haldi	Turmeric	83%
Darchini/Dalchini	Cinnamon	76%
Dhania	Coriander Seeds	72%
Kali Mirch	Black Pepper	69%
Zeera/Jeera	Cumin	69%
Jaiphal/Jaifal	Nutmeg	62%
Zafran	Saffron	62%
Laung/Long	Cloves	59%
Rai & Sarson	Mustard seeds	59%
Methi Dana	Fenugreek Seeds	55%
Hari/Choti Elaichi	Green Cardamom	55%
Saunf	Fennel Seeds	52%
Podina/Pudeena	Mint	52%
Hara Dhania	Coriander Leaves	48%
Tej/Tez Patta	Bay Leaves	45%
Kari/Kadi Patta	Curry Leaves	41%
Laal Mirch	Red Chilli	41%
Badiyan/Chakra Phool	Star Anise	41%
Safed/Safaid Mirch	White Pepper	41%
Hing/Heeng	Asafoetida	31%
Khashkhash/Khuskhus/Kaskas	Poppy Seeds	28%
Kali/Bari Elaichi	Black Cardamom	24%
Amchoor Powder	Dry Mango Powder	24%
(Kasuri) Methi	Fenugreek Leaves (Dried)	24%
Javitri	Mace	24%
Tulsi	Holy Basil	21%
Tukhm-e-Balanga/ Tukmaria/Sabja	Basil Seeds	17%
Ajwain	Carom Seeds	17%
Mulethi	Liquorice Root	17%
Kalonji	Nigella Seeds	14%

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