List of Bangladeshi spices Facts for Kids

Bangladeshi spices are special ingredients that grow in places like Bangladesh, South and Southeast Asia. Many of these spices are naturally found in Bangladesh. Others were brought from similar warm places long ago and have been grown there for hundreds of years.

Spices are usually heated in a pan with ghee (a type of butter) or cooking oil before being added to a dish. Lighter spices are added at the end, while spices with strong flavors go in first. A "curry" is not a single spice. It's a word for any side dish in Bangladeshi cuisine. A curry can have a sauce or be a dry dish. It usually has many different spices mixed together.

Popular Bangladeshi Spices
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Popular Bangladeshi Spices

Here are some common spices and flavors used in Bangladesh:

Aromatic Spices

Ginger (Aada): This root is used fresh or as a dried powder. It adds a warm, spicy kick to many dishes.
Cinnamon (Daarchini): This spice comes from tree bark. It gives a sweet, warm smell and taste to food.
Green cardamom (Elaach): These small green pods are used in both savory dishes and sweet desserts for their lovely smell.
Large cardamom (Boro elaach): Bigger than green cardamom, this spice has a strong, earthy smell.
Cloves (Labongo): These dried flower buds have a strong, sweet, and spicy flavor.
Coriander seed (Dhone): These seeds are often ground into a powder. They add a warm, nutty flavor.
Cumin seed (Jeera): Cumin seeds are used whole or ground. They give a warm, earthy taste to many dishes.
Fennel seed (Mouri): These seeds have a sweet, licorice-like flavor and are often used in spice mixes.
Indian bay leaf (Tej pata): These leaves add a mild, warm, and slightly sweet flavor to dishes.
Nutmeg (Jaifol) and Mace (Joyitri): Nutmeg is a seed, and mace is its outer covering. They both have a warm, sweet, and woody flavor.
Poppy seed (Posto): These tiny seeds are used to thicken sauces and add a nutty flavor.
Sesame seed (Teel): These small seeds add a nutty flavor and are often used in garnishes or pastes.

Flavorful Additions

Turmeric (Holud): This spice gives many Bangladeshi dishes their bright yellow color. It also has a slightly earthy taste.
Green chili pepper (Kancha morich/Kancha lonka): These fresh peppers add a spicy kick and are a good source of Vitamin C.
Dry Red Chilli (Shukno Lanka / Lal Morich): Dried red chilies are used to make food spicier and more flavorful.
Garlic (Rosun): Fresh garlic is a very common spice that adds a strong, savory flavor.
Salt (Noon / Lobon): Salt is essential for making food taste good.
Panch Phoron (Paanch Foron): This is a special Bengali spice mix. It combines five whole spices: fennel, cumin, fenugreek, mustard, and nigella seeds.
Garam masala (Garam Mashla): This is a blend of several ground spices. The exact mix can be different in each family or region. It usually includes cinnamon, cloves, and cardamom.
Mustard oil (Shorsher tæl): This oil is made from mustard seeds and has a strong, unique flavor. It's very common in Bangladeshi cooking.
Vinegar (Shirka): Vinegar adds a sour taste to dishes and can also be used to preserve food.

Fresh Herbs and Other Ingredients

Coriander leaf (Dhone Pata): Also called cilantro, these fresh green leaves add a fresh, citrusy flavor. They are often used as a garnish.
Mint (Pudina): Mint leaves add a cool, refreshing flavor to drinks and some dishes.
Tulsi or Basil (Tulsi): The leaves of this plant are sometimes used to help with colds.
Curry Leaf (Karipata): These leaves are only used fresh and add a unique, slightly nutty flavor.
Citron (Lebu), Gandharaj Lime (Gandharaj Lebu), Makrut Lime (Kagji Lebu), Sweet Lemon (Shirin Lebu): Various types of limes and lemons are used fresh for their juice and zest, adding a tangy flavor and Vitamin C.
Shallot (Peyanj Koli) and Scallion (Peyanj Pata): These are types of onions used for their mild onion flavor.

Special Flavors and Sweeteners

Amchoor (Aamchur): This is a powder made from dried green mangoes. It adds a sour taste to fish curries.
Indian gooseberry (Aamloki): This fruit is used fresh, ripe, or dried. It's often made into pickles.
Pomegranate seed (Dalim): Pomegranate seeds are used to decorate food and in desserts.
Tamarind (Tetul): This fruit has a very sour taste and is often used to make pickles or sour sauces.
Gurh (Jaggery) (Gurh): This is a natural sweetener made from the sap of sugarcane, coconut palm, or date palm.
Rose water (Golap Jol): This flavored water is used to add a sweet, floral taste to desserts, especially those from Middle Eastern traditions.
Saffron (Jafran): This expensive spice is used to add a beautiful yellow color and a unique flavor to food.
Heeng (Asafoetida) (Heeng): This spice has a strong smell when raw but adds a savory, onion-like flavor when cooked.