Kashmiri Names of Popular Spices – A Comprehensive Guide

Kashmiri Names of Popular Spices – A Comprehensive Guide

Spices play a crucial role in enhancing the flavors of cuisines worldwide. In Kashmiri cuisine, the use of aromatic and flavorful spices is essential to creating traditional dishes. In this article, we will share the Kashmiri names of some of the most popular spices used across the world.


If you know the Kashmiri name of any spice that we haven’t included, feel free to leave a comment below, and we will update the list accordingly.

Kashmiri Names of Common Spices

Here is a list of some of the most commonly used spices and their names in Kashmiri:

  • Chillies – Marchewangan
  • Red Chillies – Wazel Marchewangan
  • Green Chillies – Neel Marchewangan
  • Turmeric – Ledder
  • Cinnamon – Dalchini
  • Cardamom – Aalli
  • Black Cardamom – Budi Aalli
  • Cumin / Zeera – Zuer
  • Fennel / Saunf – Baedyaan
  • Mustard Seeds – Telgoggle Beuol
  • Garlic – Rohun
  • Onions – Gande
  • Tomato – Tamatar
  • Mint / Pudina – Pudeni
  • Coriander – Daniwal
  • Rose Essence – Gulab Arakh
  • Lemon – Leuom
  • Cloves – Rong
  • Ginger – Adrakh
  • Dried Ginger – Shounth
  • Bay Leaf – Tez Patti
  • Black Pepper – Marech
  • Tamarind – Tamber
  • Fenugreek Leaves – Methi

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Stay connected for more Kashmiri food content and let us know in the comments if you have more spice names to add to this list!


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