Pakistani spices () The following is a partial list of spices commonly used in Pakistani cuisine: Ingredient Urdu Name Roman Urdu Name Remarks Flax seeds Aalsi Star anise Baadyan Ginger Adrak Grated or paste Mango powder Amchoor Dried unripe mango slices or powder Pakistani pickles Achar Different types of pickles Parsley Jafari Carom seed Ajwain Emblica Gooseberry Aamla Pomegranate seed Anaar dana Black cardamom Bari Elaichi Green cardamom Choti Elaichi Cardamom Elaichi Chutney Chutney Cinnamon Darchini Green coriander Hara Dhania Coriander seed Sabut Dhania Coriander powder Pissa Dhania Garam masala Garam Masala Rosewater Araq-e-Gulab Jaggery Gur Turmeric Haldi Garden cress seeds Haloon Green chili Hari Mirch White pepper Sufaid Mirch Chili pepper Shimla Mirch Asafoetida Heeng Tamarind Imli Nutmeg Jaifal Mace Javitri Cashewnut Kaju Black salt Kala Namak Black pepper Kali Mirch Nigella seed Kalonji Dried fenugreek leaf Kasoori Methi Tragacanth Gum Gond Katira Allspice Similar to kabab cheeni Piper cubeba Kebab Cheeni Saffron Zaafraan Saffron pulp Zaafraan Guda Dates Khajoor Poppy seed Khush Khaash Kokum Kokum Garlic Lahsun Cloves Laung Lime Hara Leemoo Sweet lime Hara Meethaa Leemoo Fenugreek Methi Fenugreek seeds Methi dane Salt Namak Lemon Nimbu or leemu or neebu Onion peelings Pyaz ke chilke Yellow pepper Pilli Mirchi Mint Pudina Onion Pyaz Mustard seed Rai Black Cracked mustard seeds Rai Kuria Alkanet root Ratin jot Basil seeds Tukham balanga White pepper Safed Mirchi Mustard greens Sarson Mustard oil Sarson ka Tel Fennel seed Saunf/Sanchal Star Anis بادیان Baadyan Black cumin Sya Zeera Lima seed Shettu Vinegar Sirka Dill Soya Dried ginger powder Sonth Red chili Surkh Mirch Aniseed Chakar phool Citric acid Tartri Bay leaf Tez Paat Curry leaf Kari Patta or Karia Path Sesame seed Til Holy Basil Tulsi Vanilla SugarچینیCheeni Saffron Zaafraan Olive oil Zaytoon ka Tel Tea چائے کی پتی Chaye ki Patti Cumin seed Zeera Plum آلو بخارا Aloo Bukhara Other herbs with their Urdu names: