Bangladeshi spices include a variety of spices that are grown across South and Southeast 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 with ghee or cooking 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 in Bangladeshi cuisine. It could be with a sauce base or a dry item. A curry typically contains several spices blended together.

List of Bangladeshi spices

Below is a list of spices and other flavoring substances commonly used in Bangladesh.

Image English name Bengali name (বাংলা নাম) Transliteration Comments
Fresh Ginger.JPG
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
Amla (Gujarati- આમળા) (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 আনারদানা Aanardana Used in cake and desserts, and to decorate food
Ocimum tenuiflorum (1).jpg
Tulsi[6] or Basil 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.
Large cardamom[8] বড় এলাচ Boro elaach Very earthy and darkly aromatic.
Cinnamon Bark Madagascar.jpg
Cinnamon[1] দারচিনি Daarchini Give aromatic flavor in food.
Coriander seed[9] ধনে Dhone
Garam Masala new 2008-1.jpg
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.
Burmese jaggery.JPG
Gurh (Jaggery)[11] গুড় Gurh from the sap of the sugarcane, coconut palm or date palm
Turmeric[12] হলুদ Holud Source of "yellow color" in many dishes.
Coriander leaf[13] ধনে পাতা Dhone Pata Fresh green leaves, also called cilantro. Give flavor. Used as pickle.
Terminalia chebula হরিতকি Horitoki
Green chili pepper কাঁচা মরিচ/ কাঁচা লঙ্কা Kancha morich/Kancha lonka
Coriander powder ধনে গুঁড়া Dhone Gura
Tamarind তেঁতুল Tetul Used as pickle.
Nutmeg জায়ফল Jaifol
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
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.JPG
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
Brown mustard seed রাই/ সর্ষে / সরিষা Raai/Shorshe/Shorisha
White pepper সাদা সর্ষে / সাদা সরিষা Saada Sorshe/ Saada Shorisha
A view of mustard seed.jpg
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 for caraway seed. Though English translation is black cumin, the term black cumin is also used as English translation of Nigella sativa, kalonji
Vinegar সির্কা Shirka
Dried ginger শুকানো আদা গুড়ো Shukano Ada Gura Mostly powdered
Indian bay leaf তেজ পাতা Tej pata
Sesame seed তিল Teel
Heeng (Asafoetid) হিঙ Heeng

See also


  1. ^ a b c d e f g h "Spice". Banglapedia. Retrieved 2017-04-13.
  2. ^ "Kebab fiesta!". The Daily Star. 2016-02-09. Retrieved 2017-04-13.
  3. ^ Rahman, Osama. "Some like it hot!". The Daily Star.
  4. ^ "Pickling winter veggies". The Daily Star. 2016-11-22. Retrieved 2017-04-13.
  5. ^ "Spice up your life!". The Daily Star. 2015-09-22. Retrieved 2017-04-13.
  6. ^ "Tulsi's magical healing powers". The Daily Star. 2014-01-21. Retrieved 2017-04-13.
  7. ^ "A Healthy Sehri". The Daily Star. 2015-06-23. Retrieved 2017-04-13.
  8. ^ "Out of the freezer". The Daily Star. 2016-10-25. Retrieved 2017-04-13.
  9. ^ "Straight From Kitchen". The Daily Star. 2016-12-29. Retrieved 2017-04-13.
  10. ^ "Drinks and Desserts for Ramadan". The Daily Star. 2016-06-13. Retrieved 2017-04-13.
  11. ^ "Gur over sugar: any day, every day!". The Daily Star. 2016-02-23. Retrieved 2017-04-13.
  12. ^ "Farmers see bumper turmeric yield". The Daily Star. 2016-10-18. Retrieved 2017-04-13.
  13. ^ "Baishakhi treats @ Lakeshore Hotel". The Daily Star. 2017-04-11. Retrieved 2017-04-13.