A

Achar Pickle Adrak Ginger Ajwain or Ajowain Lovage Aloo Potato Am Mango Am chur Mango Powder Anardana Pomegranate Aniseed Saunf Areca Betel Nut Asafoetida Hing Aserio Aniseed Ata or Atta Chupatti flour. Fine wholemeal

B

Badian Aniseed Stars (Star Anise) Badam Almond Bay Leaves Tej Patia Besan Chickpea flour Bindi Okra Black Salt Kala namak Brinjal Aubergine

C

Cardamon, black or brown Elaichi Cardamom, green or white Elaichi Cashew nuts Kaju Cassia bark Cassia bark Chawal Rice Chillis Chillis Chor magaz Melon seeds Cinnamon Dalchini Cloves Lavang Coriander Dhania Cummin or Cumin Jeera or Zeera Curry leaves, Neem or Kariphulia Cus cus Poppy seed

D

Dahi Yoghurt Doroo Celery

F

Fennel Sonf or Soonf Fenugreek Methi

This is the first half of a message posted in FidoNet International Cooking Echo by Bob Wilson, Nantwich, Uk.