Spices AllABCFGJKLMNOPSTVWYAAlmonds (Badam) Asfoetida (Heeng) Aubergine (Baigan) BBasmati Rice (Basmati Chawal) Bay Leaf (Tej patta) Bitter Gourd (Kerala) Black Pepper (Kali Mirch) Black-Eyed Peas (Lobhia)Bombay Duck (Bombil duck) CCardamoms (Ellachi) Carom Seeds (Ajwain) Cassava (Mogo) Cayenne Pepper Chickpeas (Channa)Chilli (Mirch) – Green Chilli (Mirch) – Red Cinnamon (Dalchini) Clarified Butter (Ghee) Cloves (Laung)Coconut (Nariyal) Coconut Milk, Creamed coconut Coriander (Dhaniya) Cumin (Zeera) Curry Leaf (Kari patta) FFennel (Saunf) Fenugreek (Methi) Five Spice (Panch Phoran) GGaram Masala Garlic (Lehsun) Ghee (Clarified Butter) Ginger (Adrak) Gram Flour (besan) JJaggery or Palm sugar (gur) KKewra water (Asian) Kidney Beans LLadies’ fingers/Okra (bhindi) Lassi Lentils (Dal) MMace (Jaivitri) Mango (Aam) Mango powder (Amchoor) Mint (Pudina) MooliMung Beans (Moong ki daal) Mustard Seeds (Rai) NNigella seeds (Kalonji) Nutmeg (Jaiphul) OOkra (Bhindi – Indian) PPaneer Papaya (Papita) Paprika / cayenne pepper / capsicum (simla mirch) Pistachio (pista) Pulses – also see lentils (Dal) SSaffron (Zafran/Kesar) Sesame Seeds (Til) TTadka Tamarind (Imli – Indian) Turmeric (Haldi) VVegetable Ghee WWhite Poppy Seeds (Khas Khas) YYoghurt