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Tandoori chicken is a chicken dish that originated in India. The chicken is marinated in a yogurt seasoned with either prepared tandoori masala. It is traditionally cooked at high temperatures in an earthen oven (i.e. tandoor), but can also be prepared on a traditional grill.

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Indian Herbs and Spice Glossary
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Indian Herbs and Spices

Indian cuisine distinguished by its sophisticated use of spices and herbs and the influence of the longstanding and widespread practice of vegetarianism in Indian society. Food is an integral part of India's culture, with cuisines differing according to community, region, and state. Indian cuisine is characterized by a great variety of foods, spices, and cooking techniques.

The most important spices in Indian cuisine are chilli pepper, black mustard seed (rai), cumin, turmeric, fenugreek, ginger, coriander and asafoetida (hing). Another very important spice is garam masala which is usually a powder of five or more dried spices, commonly comprised of cardamom, cinnamon and clove. Some leaves are commonly used like bay leaf, coriander leaf and mint leaf. The common use of curry leaves is typical of South Indian cuisine. In sweet dishes, cardamom, cinnamon, nutmeg, saffron and rose petal essence are used.

This section of the IndianFoodsGuide.com website lists the different spices along with their English names and a description of the spice. Hope you find this section helpful.

Ajmoda-Parsley

Anardana-Pomergranate Seed

Aadrak-Ginger

Ajumd-Celery Seed

Amchoor-Mango-Dried

Ajowain-Carom

Chakra Phool-Star Anise

Chironji-Charoli

Dhaniya-Cilantro

Dalchini-Cinnamon

Dhaniya-Coriander

Eliachi-Cardamon

Garam Masala-Spice Mixture

Gulab Jal-Rosewater

Gud-Molasses

Hari Mirch-Green Chili

Hing-Asafetida

Haldi-Turmeric

Haldi or Turmeric (Curcuma longa, also called tumeric or kunyit in some Asian countries) is a spice commonly used in curries and other South Asian cuisine. Its active ingredient is curcumin. It is a significant ingredient in most commercial curry powders.

Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broth, and other foods (often as a much cheaper replacement for saffron). It makes a poor fabric dye as it is not very lightfast (the degree to which a dye resists fading due to light exposure).

In Ayurvedic medicine, turmeric is thought to have many healthful properties and many in India use it as a readily available antiseptic for cuts and burns. It is taken in some Asian countries as a dietary supplement, which allegedly helps with stomach problems and other ailments. It is popular as a tea in Okinawa, Japan. It is currently being investigated for possible benefits in Alzheimer's disease, cancer and liver disorders. Sangli, a town in the southern part of the Indian state of Maharashtra, is the largest and most important trading centre for turmeric in Asia or perhaps in the entire world.