Bangladeshi spices include a variety ofspices that are grown acrossSouth andSoutheast Asia. Many of the spices are native to the region of Bangladesh, while the others were imported from similar climates and have since been cultivated locally for centuries.[1]
Spices are typically heated in a pan withghee orcooking oil before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.Curry is not a spice, but a term which refers to any side dish inBangladeshi cuisine. It could be with asauce base or a dry item. A curry typically contains several spices blended together.
Below is a list of spices and other flavoring substances commonly used in Bangladesh.
| Image | English name | Bangla name | Comments | ||
|---|---|---|---|---|---|
 | Ginger[1] | আদা | Aada | Used as fresh and also dried powder form. | |
| Amchoor[2] | আমচুর | Aamchur | Dried green mango powder that gives fish curries tartness. | ||
 | Celery /radhuni seed[3] | রাধুনী | Raadhuni | ||
 | Ajwain[4] | জোয়ান | Jowaan | ||
_(4938449876).jpg) | Indian gooseberry[5] | আমলকি | Aamloki | Used as pickle, green and ripe fruits. dried and powder fruit are used to treat damage hair. | |
 | Pomegranate seed | ডালিম | Dalim | Used in cake and desserts, and to decorate food | |
.jpg) | Tulsi[6] orBasil | তুলসী | Tulsi | Leaves are used to treat cold | |
 | Almond[7] | কাঠবাদাম | Kaath-Baadam | ||
 | Green cardamom[1] | এলাচ | Elaach | Used in cooking food and desserts to increase flavor. | |
| Black cardamom[8] | বড় এলাচ | Boro elaach | Very earthy and darkly aromatic. | ||
 | Cinnamon[1] | দারচিনি | Daarchini | Give aromatic flavor in food. | |
 | Coriander seed[9] | ধনে | Dhone | ||
 | Garam masala[1] | গরম মশলা | Garam Mashla | Blend of spices which varies between regions and households. | |
 | Rose water[10] | গোলাপ জল | Golap Jol | Flavors desserts. Used more often in dishes with origins in the middle east. | |
 | Gurh (Jaggery)[11] | গুড় | Gurh | from thesap of thesugarcane,coconut palm ordate palm | |
 | Turmeric[12] | হলুদ | Holud | Source of "yellow color" in many dishes. | |
 | Coriander leaf[13] | ধনিয়া পাতা | Dhoniya Pata | Fresh green leaves, also called cilantro. Give flavor. Used as pickle. | |
| Terminalia chebula | হরিতকি | Horitoki | |||
 | Greenchili pepper | কাঁচা মরিচ/ কাঁচা লঙ্কা | Kancha morich/Kancha lonka | ||
 | Coriander powder | ধনিয়া গুঁড়া | Dhoniya Gura | ||
| Tamarind | তেঁতুল | Tetul | Used as pickle. | ||
 | Nutmeg | জায়ফল | Jaifol | ||
.JPG) | Mace | জয়িত্রি | Joyitri | Mace is outer covering of nutmeg nut with similar aroma. | |
 | Cumin seed | জিরা | Jeera | Give flavor to dishes. Have some medicinal uses like used to lose weight. | |
| Whole Cumin[1] | গোটা জিরে | Gota Jire | |||
 | Curry Leaf | কারিপাতা | Karipata | Only used fresh. | |
| Neem Leaf | নিম পাতা | Nim Pata | |||
 | Cashew nut | কাজুবাদাম | Kaju Badam | Kaju Badam is widely known as Cashew Nuts. | |
 | Black salt | বিট নুন / বিট লবণ | Bit Noon / Bit Lobon | ||
 | Black cardamom | কালো এলাচ | Kalo Elaach | Earthy fragrance used in Mughal inspired dishes. | |
| Black pepper | গোল মরিচ | Gol Morich | Powder pepper is used widely in different dishes. | ||
| Nigella seed | কালো জিরা | Kalo Jeera | |||
| Fenugreek leaf | মেথি পাতা | Methi Pata | |||
| Cubeb | কাবাব চিনি | Kabab Chini | |||
| Saffron | জাফরান | Jafran | Dry saffron is used as food color. | ||
| Dates | খেজুর | Khejur | |||
 | Poppy seed[1] | পোস্ত | Posto | ||
| Garlic | রসুন | Rosun | |||
| Dry Red Chilli | শুকনো লঙ্কা / লাল মরিচ | Shukno Lanka / Lal Morich | |||
| Cloves | লবঙ্গ | Labongo | |||
| Fenugreek leaf[1] | মেথি পাতা .. | Methi Pata | |||
| Fenugreek seed | মেথি দানা | Methi Dana | |||
| Salt | নুন / লবণ/ | Noon / Lobon | |||
| Citron | লেবু | Lebu | Used fresh and ripe as Juice and with food.. Source of Vitamin C. | ||
| Gandharaj Lime | গন্ধরাজ লেবু | Gandharaj Lebu | |||
| Makrut Lime | কাগ্জি লেবু | Kagji Lebu | |||
| Sweet Lemon | শিরিন লেবু | Shirin Lebu | |||
| Mint | পুদিনা | Pudina | |||
| Shallot | পেঁয়াজ কলি | Peyanj Koli | |||
| Scallion | পেঁয়াজ পাতা | Peyanj Pata | |||
| Panch Phoron | পাঁচ ফোড়ন | Panch Foron | This is a Bengali spice mix that combines fennel, cumin, fenugreek, mustard and nigella | ||
| Long pepper | পিপুল | Pipul | |||
| Bell pepper | কাপ্সিকুম/ক্যাপসিকাম | Kapsikum | |||
| Brownmustard seed | রাই/ সর্ষে / সরিষা | Raai/Shorshe/Shorisha | |||
| White pepper | সাদা সর্ষে / সাদা সরিষা | Saada Sorshe/ Saada Shorisha | |||
 | Mustard seed | সর্ষে | Shorshe | ||
| Mustard oil | সর্ষের তেল | Shorsher tæl | |||
| Fennel seed | মৌরি | Mouri | |||
| Black Cumin | কালো জিরে | Kalo Jira | Sweet, floral and smoky cumin and anise-like flavor. Smaller than regular cumin. Often mistaken forcaraway seed. Though English translation isblack cumin, the term black cumin is also used as English translation ofNigella sativa, kalonji | ||
| Vinegar | সির্কা | Shirka | |||
| Driedginger | শুকানো আদা গুড়ো | Shukano Ada Gura | Mostly powdered | ||
| Indian bay leaf | তেজ পাতা | Tej pata | |||
| Sesame seed | তিল | Teel | |||
| Heeng (Asafoetida) | হিঙ | Heeng |