189:
690:
243:
345:
386:
1182:
274:
214:
431:
136:
89:
297:
874:
165:
31:. 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.
188:
1630:
1505:
1735:
1705:
1480:
42:
before being added to a dish. Lighter spices are added last, and spices with strong flavor should be added first.
1680:
1655:
1740:
1555:
689:
1580:
1248:
Sweet, floral and smoky cumin and anise-like flavor. Smaller than regular cumin. Often mistaken for
1436:
1373:
47:
1462:
213:
1605:
1530:
512:
1311:
194:
205:
Used as pickle, green and ripe fruits. dried and powder fruit are used to treat damage hair.
1237:
344:
1112:
This is a
Bengali spice mix that combines fennel, cumin, fenugreek, mustard and nigella
385:
1258:
1181:
1041:
780:
740:
706:
325:
305:
242:
28:
62:
Below is a list of spices and other flavoring substances commonly used in
Bangladesh.
1729:
859:
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760:
529:
456:
391:
1412:
1378:
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1253:
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222:
54:
base or a dry item. A curry typically contains several spices blended together.
39:
273:
879:
718:
655:
430:
411:
24:
422:
Flavors desserts. Used more often in dishes with origins in the middle east.
962:
946:
800:
544:
491:
460:
452:
370:
631:
Give flavor to dishes. Have some medicinal uses like used to lose weight.
135:
88:
1086:
560:
471:
350:
1271:
1249:
1071:
873:
839:
502:
Fresh green leaves, also called cilantro. Give flavor. Used as pickle.
436:
145:
116:
296:
241:
212:
87:
1291:
1221:
1056:
993:
894:
695:
599:
580:
282:
170:
141:
96:
20:
1349:
1004:
Used fresh and ripe as Juice and with food.. Source of
Vitamin C.
927:
820:
640:
619:
295:
272:
254:
250:
164:
51:
43:
978:
675:
35:
1256:, the term black cumin is also used as English translation of
448:
402:
Blend of spices which varies between regions and households.
46:
is not a spice, but a term which refers to any side dish in
127:
Dried green mango powder that gives fish curries tartness.
610:
Mace is outer covering of nutmeg nut with similar aroma.
316:
Used in cooking food and desserts to increase flavor.
771:Powder pepper is used widely in different dishes.
751:Earthy fragrance used in Mughal inspired dishes.
234:Used in cake and desserts, and to decorate food
8:
1180:
872:
688:
429:
384:
343:
187:
163:
134:
107:Used as fresh and also dried powder form.
34:Spices are typically heated in a pan with
482:Source of "yellow color" in many dishes.
64:
1389:
1656:"Gur over sugar: any day, every day!"
7:
1706:"Baishakhi treats @ Lakeshore Hotel"
1407:
1405:
1403:
1401:
1399:
1397:
1395:
1393:
1252:seed. Though English translation is
1681:"Farmers see bumper turmeric yield"
850:Dry saffron is used as food color.
14:
1631:"Drinks and Desserts for Ramadan"
336:Very earthy and darkly aromatic.
1531:"Tulsi's magical healing powers"
709:is widely known as Cashew Nuts.
361:Give aromatic flavor in food.
265:Leaves are used to treat cold
1:
1175:Saada Sorshe/ Saada Shorisha
537:Kancha morich/Kancha lonka
1757:
58:List of Bangladeshi spices
1481:"Pickling winter veggies"
74:Bengali name (āĻŦāĻžāĻāĻ˛āĻž āĻ¨āĻžāĻŽ)
1172:āĻ¸āĻžāĻĻāĻž āĻ¸āĻ°ā§āĻˇā§ / āĻ¸āĻžāĻĻāĻž āĻ¸āĻ°āĻŋāĻˇāĻž
914:āĻļā§āĻāĻ¨ā§ āĻ˛āĻā§āĻāĻž / āĻ˛āĻžāĻ˛ āĻŽāĻ°āĻŋāĻ
534:āĻāĻžāĻāĻāĻž āĻŽāĻ°āĻŋāĻ/ āĻāĻžāĻāĻāĻž āĻ˛āĻā§āĻāĻž
1606:"Straight From Kitchen"
1160:Raai/Shorshe/Shorisha
301:
278:
246:
218:
92:
23:that are grown across
1506:"Spice up your life!"
1141:āĻāĻžāĻĒā§āĻ¸āĻŋāĻā§āĻŽ/āĻā§āĻ¯āĻžāĻĒāĻ¸āĻŋāĻāĻžāĻŽ
729:Bit Noon / Bit Lobon
299:
276:
245:
216:
91:
50:. It could be with a
19:include a variety of
1581:"Out of the freezer"
1736:Bangladeshi cuisine
1463:"Some like it hot!"
1374:Bangladeshi cuisine
1157:āĻ°āĻžāĻ/ āĻ¸āĻ°ā§āĻˇā§ / āĻ¸āĻ°āĻŋāĻˇāĻž
48:Bangladeshi cuisine
1350:Heeng (Asafoetida)
513:Terminalia chebula
302:
279:
247:
219:
93:
17:Bangladeshi spices
1556:"A Healthy Sehri"
1365:
1364:
1299:Shukano Ada Gura
1296:āĻļā§āĻāĻžāĻ¨ā§ āĻāĻĻāĻž āĻā§āĻĄāĻŧā§
666:Only used fresh.
195:Indian gooseberry
1748:
1721:
1720:
1718:
1717:
1702:
1696:
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1677:
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1621:
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1596:
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1567:
1552:
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1527:
1521:
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1518:
1517:
1502:
1496:
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1477:
1471:
1470:
1458:
1452:
1451:
1449:
1448:
1433:
1427:
1426:
1424:
1423:
1409:
1302:Mostly powdered
1184:
876:
692:
571:Used as pickle.
433:
388:
347:
191:
167:
138:
77:Transliteration
65:
1756:
1755:
1751:
1750:
1749:
1747:
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1745:
1741:Bengali cuisine
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1649:
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1638:
1629:
1628:
1624:
1615:
1613:
1604:
1603:
1599:
1590:
1588:
1579:
1578:
1574:
1565:
1563:
1554:
1553:
1549:
1540:
1538:
1529:
1528:
1524:
1515:
1513:
1504:
1503:
1499:
1490:
1488:
1479:
1478:
1474:
1461:Rahman, Osama.
1460:
1459:
1455:
1446:
1444:
1437:"Kebab fiesta!"
1435:
1434:
1430:
1421:
1419:
1411:
1410:
1391:
1387:
1370:
1312:Indian bay leaf
1019:Gandharaj Lebu
1013:Gandharaj Lime
917:Shukno Lanka /
60:
12:
11:
5:
1754:
1752:
1744:
1743:
1738:
1728:
1727:
1723:
1722:
1710:The Daily Star
1697:
1685:The Daily Star
1672:
1660:The Daily Star
1647:
1635:The Daily Star
1622:
1610:The Daily Star
1597:
1585:The Daily Star
1572:
1560:The Daily Star
1547:
1535:The Daily Star
1522:
1510:The Daily Star
1497:
1485:The Daily Star
1472:
1467:The Daily Star
1453:
1441:The Daily Star
1428:
1388:
1386:
1383:
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1381:
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1300:
1297:
1294:
1288:
1285:
1284:
1282:
1280:
1277:
1274:
1269:
1266:
1265:
1263:
1259:Nigella sativa
1246:
1243:
1240:
1235:
1232:
1231:
1228:
1225:
1219:
1216:
1215:
1213:
1211:
1208:
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1197:
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1185:
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1176:
1173:
1170:
1165:
1162:
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1149:
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1127:
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1077:
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1059:
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1021:
1020:
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1002:
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996:
991:
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987:
984:
981:
976:
973:
972:
969:
966:
960:
957:
956:
953:
950:
944:
941:
940:
938:
936:
933:
930:
925:
922:
921:
915:
912:
910:Dry Red Chilli
907:
904:
903:
900:
897:
892:
889:
888:
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882:
877:
869:
868:
865:
862:
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837:
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833:
831:
829:
826:
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790:
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778:
775:
774:
772:
769:
766:
763:
758:
755:
754:
752:
749:
746:
743:
741:Black cardamom
738:
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730:
727:
721:
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704:
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583:
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569:
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539:
538:
535:
532:
526:
523:
522:
519:
516:
509:
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500:
497:
494:
492:Coriander leaf
489:
486:
485:
483:
480:
477:
474:
469:
466:
465:
463:
445:
442:
439:
437:Gurh (Jaggery)
434:
426:
425:
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420:
417:
414:
409:
406:
405:
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400:
397:
394:
389:
381:
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368:
365:
364:
362:
359:
356:
353:
348:
340:
339:
337:
334:
331:
328:
326:Large cardamom
323:
320:
319:
317:
314:
311:
308:
306:Green cardamom
303:
292:
291:
288:
285:
280:
269:
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257:
248:
238:
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139:
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105:
102:
99:
94:
84:
83:
81:
78:
75:
72:
69:
59:
56:
29:Southeast Asia
13:
10:
9:
6:
4:
3:
2:
1753:
1742:
1739:
1737:
1734:
1733:
1731:
1711:
1707:
1701:
1698:
1686:
1682:
1676:
1673:
1661:
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1623:
1611:
1607:
1601:
1598:
1586:
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1561:
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1551:
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1532:
1526:
1523:
1511:
1507:
1501:
1498:
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1468:
1464:
1457:
1454:
1442:
1438:
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1418:
1414:
1408:
1406:
1404:
1402:
1400:
1398:
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1377:
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1367:
1361:
1359:
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1281:
1278:
1275:
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1260:
1255:
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1239:
1236:
1234:
1233:
1229:
1226:
1223:
1220:
1218:
1217:
1214:
1212:
1210:Shorsher tÃĻl
1209:
1206:
1204:
1201:
1199:
1198:
1194:
1191:
1189:
1186:
1183:
1179:
1178:
1174:
1171:
1169:
1166:
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1159:
1156:
1154:
1150:
1148:
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1138:
1135:
1133:
1132:
1128:
1125:
1123:
1120:
1118:
1117:
1114:
1111:
1108:
1105:
1103:
1100:
1098:
1097:
1093:
1091:āĻĒā§āĻāĻ¯āĻŧāĻžāĻ āĻĒāĻžāĻ¤āĻž
1090:
1088:
1085:
1083:
1082:
1078:
1075:
1073:
1070:
1068:
1067:
1063:
1060:
1058:
1055:
1053:
1052:
1048:
1045:
1043:
1040:
1038:
1037:
1033:
1030:
1028:
1025:
1023:
1022:
1018:
1016:āĻāĻ¨ā§āĻ§āĻ°āĻžāĻ āĻ˛ā§āĻŦā§
1015:
1012:
1010:
1009:
1006:
1003:
1000:
997:
995:
992:
990:
989:
986:Noon / Lobon
985:
982:
980:
977:
975:
974:
970:
967:
964:
961:
959:
958:
954:
952:āĻŽā§āĻĨāĻŋ āĻĒāĻžāĻ¤āĻž ..
951:
948:
945:
943:
942:
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836:
835:
832:
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827:
824:
822:
819:
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811:
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799:
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399:Garam Mashla
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294:
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290:Kaath-Baadam
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71:English name
70:
67:
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63:
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49:
45:
41:
37:
32:
30:
26:
22:
18:
1714:. Retrieved
1712:. 2017-04-11
1709:
1700:
1689:. Retrieved
1687:. 2016-10-18
1684:
1675:
1664:. Retrieved
1662:. 2016-02-23
1659:
1650:
1639:. Retrieved
1637:. 2016-06-13
1634:
1625:
1614:. Retrieved
1612:. 2016-12-29
1609:
1600:
1589:. Retrieved
1587:. 2016-10-25
1584:
1575:
1564:. Retrieved
1562:. 2015-06-23
1559:
1550:
1539:. Retrieved
1537:. 2014-01-21
1534:
1525:
1514:. Retrieved
1512:. 2015-09-22
1509:
1500:
1489:. Retrieved
1487:. 2016-11-22
1484:
1475:
1466:
1456:
1445:. Retrieved
1443:. 2016-02-09
1440:
1431:
1420:. Retrieved
1416:
1257:
1188:Mustard seed
1168:White pepper
1153:mustard seed
1109:Panch Foron
1102:Panch Phoron
1094:Peyanj Pata
1079:Peyanj Koli
1076:āĻĒā§āĻāĻ¯āĻŧāĻžāĻ āĻāĻ˛āĻŋ
1049:Shirin Lebu
1031:āĻāĻžāĻā§āĻāĻŋ āĻ˛ā§āĻŦā§
918:
828:Kabab Chini
761:Black pepper
748:Kalo Elaach
724:
530:chili pepper
511:
457:coconut palm
392:Garam masala
333:Boro elaach
61:
33:
16:
15:
1417:Banglapedia
1379:Spice trade
1331:Sesame seed
1254:black cumin
1238:Black Cumin
1207:āĻ¸āĻ°ā§āĻˇā§āĻ° āĻ¤ā§āĻ˛
1203:Mustard oil
1137:Bell pepper
1122:Long pepper
1106:āĻĒāĻžāĻāĻ āĻĢā§āĻĄāĻŧāĻ¨
1046:āĻļāĻŋāĻ°āĻŋāĻ¨ āĻ˛ā§āĻŦā§
1042:Sweet Lemon
1034:Kagji Lebu
1027:Makrut Lime
983:āĻ¨ā§āĻ¨ / āĻ˛āĻŦāĻŖ/
971:Methi Dana
955:Methi Pata
919:Lal Morich
825:āĻāĻžāĻŦāĻžāĻŦ āĻāĻŋāĻ¨āĻŋ
809:Methi Pata
789:Kalo Jeera
768:Gol Morich
703:Kaju Badam
641:Whole Cumin
553:Dhone Gura
550:āĻ§āĻ¨ā§ āĻā§āĻāĻĄāĻŧāĻž
499:Dhone Pata
223:Pomegranate
217:Pomegranate
40:cooking oil
1730:Categories
1716:2017-04-13
1691:2017-04-13
1666:2017-04-13
1641:2017-04-13
1616:2017-04-13
1591:2017-04-13
1566:2017-04-13
1541:2017-04-13
1516:2017-04-13
1491:2017-04-13
1447:2017-04-13
1422:2017-04-13
1385:References
1262:, kalonji
1245:Kalo Jira
1242:āĻāĻžāĻ˛ā§ āĻāĻŋāĻ°ā§
968:āĻŽā§āĻĨāĻŋ āĻĻāĻžāĻ¨āĻž
880:Poppy seed
806:āĻŽā§āĻĨāĻŋ āĻĒāĻžāĻ¤āĻž
786:āĻāĻžāĻ˛ā§ āĻāĻŋāĻ°āĻž
745:āĻāĻžāĻ˛ā§ āĻāĻ˛āĻžāĻ
723:āĻŦāĻŋāĻ āĻ¨ā§āĻ¨ /
719:Black salt
707:Kaju Badam
700:āĻāĻžāĻā§āĻŦāĻžāĻĻāĻžāĻŽ
696:Cashew nut
656:Curry Leaf
648:Gota Jire
645:āĻā§āĻāĻž āĻāĻŋāĻ°ā§
419:Golap Jol
412:Rose water
358:Daarchini
1319:Tej pata
1316:āĻ¤ā§āĻ āĻĒāĻžāĻ¤āĻž
1144:Kapsikum
963:Fenugreek
947:Fenugreek
801:Fenugreek
765:āĻā§āĻ˛ āĻŽāĻ°āĻŋāĻ
725:āĻŦāĻŋāĻ āĻ˛āĻŦāĻŖ
683:Nim Pata
680:āĻ¨āĻŋāĻŽ āĻĒāĻžāĻ¤āĻž
676:Neem Leaf
663:Karipata
660:āĻāĻžāĻ°āĻŋāĻĒāĻžāĻ¤āĻž
604:āĻāĻ¯āĻŧāĻŋāĻ¤ā§āĻ°āĻŋ
545:Coriander
521:Horitoki
496:āĻ§āĻ¨ā§ āĻĒāĻžāĻ¤āĻž
461:date palm
453:sugarcane
447:from the
416:āĻā§āĻ˛āĻžāĻĒ āĻāĻ˛
396:āĻāĻ°āĻŽ āĻŽāĻļāĻ˛āĻž
371:Coriander
330:āĻŦāĻĄāĻŧ āĻāĻ˛āĻžāĻ
287:āĻāĻžāĻ āĻŦāĻžāĻĻāĻžāĻŽ
154:Raadhuni
80:Comments
1368:See also
1195:Shorshe
1087:Scallion
935:Labongo
607:Joyitri
561:Tamarind
472:Turmeric
355:āĻĻāĻžāĻ°āĻāĻŋāĻ¨āĻŋ
351:Cinnamon
300:Cardamom
202:Aamloki
124:Aamchur
1413:"Spice"
1279:Shirka
1276:āĻ¸āĻŋāĻ°ā§āĻāĻž
1272:Vinegar
1250:caraway
1072:Shallot
1064:Pudina
1061:āĻĒā§āĻĻāĻŋāĻ¨āĻž
867:Khejur
847:Jafran
844:āĻāĻžāĻĢāĻ°āĻžāĻ¨
840:Saffron
781:Nigella
588:Jaifol
585:āĻāĻžāĻ¯āĻŧāĻĢāĻ˛
565:āĻ¤ā§āĻāĻ¤ā§āĻ˛
547:powder
518:āĻšāĻ°āĻŋāĻ¤āĻāĻŋ
451:of the
313:Elaach
178:Jowaan
175:āĻā§āĻ¯āĻŧāĻžāĻ¨
151:āĻ°āĻžāĻ§ā§āĻ¨ā§
146:radhuni
117:Amchoor
1357:Heeng
1292:ginger
1290:Dried
1230:Mouri
1222:Fennel
1192:āĻ¸āĻ°ā§āĻˇā§
1151:Brown
1129:Pipul
1126:āĻĒāĻŋāĻĒā§āĻ˛
994:Citron
932:āĻ˛āĻŦāĻā§āĻ
928:Cloves
902:Rosun
895:Garlic
887:Posto
884:āĻĒā§āĻ¸ā§āĻ¤
864:āĻā§āĻā§āĻ°
628:Jeera
581:Nutmeg
568:Tetul
528:Green
479:Holud
379:Dhone
283:Almond
277:Almond
262:Tulsi
259:āĻ¤ā§āĻ˛āĻ¸ā§
231:Dalim
228:āĻĄāĻžāĻ˛āĻŋāĻŽ
199:āĻāĻŽāĻ˛āĻāĻŋ
171:Ajwain
142:Celery
121:āĻāĻŽāĻā§āĻ°
97:Ginger
68:Image
21:spices
1338:Teel
1227:āĻŽā§āĻ°āĻŋ
1224:seed
1001:Lebu
998:āĻ˛ā§āĻŦā§
965:seed
949:leaf
899:āĻ°āĻ¸ā§āĻ¨
860:Dates
821:Cubeb
803:leaf
783:seed
625:āĻāĻŋāĻ°āĻž
622:seed
620:Cumin
476:āĻšāĻ˛ā§āĻĻ
444:Gurh
441:āĻā§āĻĄāĻŧ
373:seed
310:āĻāĻ˛āĻžāĻ
255:Basil
251:Tulsi
225:seed
148:seed
104:Aada
52:sauce
44:Curry
25:South
1354:āĻšāĻŋāĻ
1335:āĻ¤āĻŋāĻ˛
1057:Mint
979:Salt
600:Mace
376:āĻ§āĻ¨ā§
101:āĻāĻĻāĻž
36:ghee
27:and
459:or
449:sap
253:or
38:or
1732::
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1583:.
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1483:.
1465:.
1439:.
1415:.
1392:^
455:,
144:/
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