Many of the dried spices used in Trinidad and Indo-Caribbean cooking trace their roots to India. When Indian indentured laborers arrived in the Caribbean in the 1800s, they brought with them their cooking traditions and a rich variety of spices. Over generations, these ingredients became deeply woven into Trinidad’s cuisine, sometimes keeping their Hindi names and other times evolving into the local terms used in everyday kitchens.
For example, cumin is widely known as geera, roasted cumin is called roasted geera, and cardamom is often referred to as elaichi. Turmeric is also sometimes incorrectly called “saffron” in Trinidad, even though true saffron is a completely different spice. These variations reflect the natural way language and food traditions adapt over time.
Dried Spice Glossary
Note: Many of the spices listed below are not typically used on their own in everyday Trinidadian cooking. Instead, they often form part of traditional spice blends and masalas, contributing background aroma and depth rather than serving as the dominant flavor in a dish.
*See bold font below for most popular spices in our cooking.
This glossary therefore includes both individual spices and prepared blends, helping readers understand the ingredients that make up the broader spice base of Indo-Caribbean cooking.
| English Name | Hindi Name | Trinidad / Indo-Caribbean Name |
|---|---|---|
| Ajwain (Carom Seeds) | अजवाइन (Ajwain) | Ajwain |
| Allspice | कबाब चीनी (Kabab Chini) | Pimento berries |
| Amchar Masala | अचार मसाला (Achar Masala) | Amchar Massala / Black Massala |
| Amchur (Dried Mango Powder) | अमचूर (Amchur) | Amchur |
| Anise / Fennel Seeds | सौंफ (Saunf) | Fennel seeds |
| Asafoetida | हींग (Hing) | Hing |
| Bay Leaf | तेज पत्ता (Tej Patta) | Bay leaf |
| Black Cardamom | बड़ी इलायची (Badi Elaichi) | Black elaichi |
| Black Cumin | काला जीरा (Kala Jeera) | Kala geera |
| Black Mustard Seeds | काली सरसों (Kali Sarson) | Mustard seeds |
| Black Pepper / Black Peppercorns | काली मिर्च (Kali Mirch) | Black pepper |
| Cardamom (Green) | छोटी इलायची (Chhoti Elaichi) | Elaichi / Cardamom (Ground and Whole spice) |
| Chili Powder | लाल मिर्च पाउडर (Lal Mirch Powder) | Pepper / chili powder |
| Cinnamon | दालचीनी (Dalchini) | Cinnamon |
| Cloves | लौंग (Laung) | Cloves |
| Coriander Seeds | धनिया (Dhaniya) | Coriander |
| Coriander Powder | पिसा धनिया (Pisa Dhaniya) | Coriander powder |
| Cumin Seeds | जीरा (Jeera) | Whole Grain Geera |
| Curry Powder | करी मसाला (Kari Masala) | Curry powder |
| Curry Powder (Duck / Goat) | करी मसाला (Kari Masala) | Duck / Goat curry powder |
| Fenugreek Seeds | मेथी (Methi) | Methi |
| Garam Masala | गरम मसाला (Garam Masala) | Garam masala |
| Ground Cumin | पिसा जीरा (Pisa Jeera) | Geera powder |
| Halwa Masala | हलवा मसाला (Halwa Masala) | Halwa masala |
| Kasuri Methi (Dried Fenugreek Leaves) | कसूरी मेथी (Kasuri Methi) | Kasuri methi |
| Mace | जावित्री (Javitri) | Mace |
| Mustard Seeds | राई (Rai) / सरसों (Sarson) | Mustard seeds / Sarso |
| Nigella Seeds | कलौंजी (Kalonji) | Kalonji / Black seed / Mangrile |
| Nutmeg | जायफल (Jaiphal) | Nutmeg |
| Paprika | पपरिका (Paprika) | Paprika |
| Panch Phoron | पंच फोरन (Panch Phoron) | Poran |
| Poppy Seeds | खसखस (Khus Khus) | Poppy Seeds |
| Roasted Cumin | भुना जीरा (Bhuna Jeera) | Roasted geera |
| Saffron | केसर (Kesar) | Saffron |
| Sesame Seeds | तिल (Til) | Sesame |
| Star Anise | चक्र फूल (Chakra Phool) | Star anise |
| Tamarind (Dried / Paste) | इमली (Imli) | Tamarind |
| Turmeric | हल्दी (Haldi) | Turmeric / “Saffron” / Hardi |
| White Pepper | सफेद मिर्च (Safed Mirch) | White pepper |
Understanding these spices helps explain the flavor foundation of many beloved Trinidadian dishes, including curry chicken, curry goat, dhal, channa and aloo, geera pork, parsad, and halwa. While some spices retain their Hindi names, others evolved into the familiar terms used in Trinidad kitchens today, reflecting the rich history and cultural blending that define Indo-Caribbean cooking.
