SANSKRIT-ENGLISH TRANSLATION OF SPICES OF AYURVEDA
Amlaka: Tamarind, Tamarindus indica
Bay leaf: Laurus nobilis, Apollo’s Bay Leaf
Jati: Nutmeg, Myristica fragrans
Jatitosa: Mace, Myristica fragrans
Jawani: Ajowan
Jirna, Magadha, Jirana: Cumin, Cuminum cyminum, Jeera
Kunkum: Saffron
Marica: Black Pepper, Piper nigrum
Methi, Jyoti, Chandrika: Fenugreek, Trigonella foenum-graecum
Pudinaha: Mint, Mentha spp
Raji, Sarshapa: Mustard, Kshutabhijanaka
Ramatha: Asafoetida, Ferula assafoetida
Satapuspa: Dill, Dill Seed, Dilly, Garden Dill
Shakayogya , Kustumburi: Coriander, Coriandrum sativum
Shriisanjnan, Lavanga: Clove, syzygium aromaticum
Stringa-vera: Ginger, Zingiber officinale
Tailaphala, Putadhanya: Sesame, Sesamum indicum, Pitratarpana
Tamalapatra: Cinnamon, Cinnamomum zeylanicum
Trutih: Cardamom, Elettaria cardamomum
Vanotswa, Kamaphala: Mango, Nilakapittha, Mangifera indica
Varavarnini, Haridra: Turmeric, Curcuma longa
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