The Ultimate Bohra, East African & Gujarati Ingredient Glossary: 80+ Must-Know Pantry Essentials

Welcome to the ultimate ingredient guide for Bohra, East African, and Gujarati cuisine! At Bohrarasoi, we believe understanding your pantry is the first step to creating authentic, flavourful dishes that honour tradition. This mega glossary lists 80+ essential ingredients, complete with their English names, Gujarati names in English script, Swahili names, descriptions, common uses, and types/variations.

Whether you’re preparing a classic Bohra Thaali, a Swahili coastal stew, or a Gujarati festive dish, this guide will become your go-to reference. Bookmark this page, and keep it handy while exploring our recipe collection.

1) Spices & Seasonings

Cumin

Gujarati Name (in English script): Jeeru
Swahili Name: Jira
Description & Common Uses: Earthy, warm base note for tempering, pilau masala, dals, and Bohra curries.
Types / Variations: Whole seeds; ground powder.

Coriander (seeds/leaves)

Gujarati Name: Dhana (seeds), Dhana na pan (leaves)
Swahili Name: Kotimiri
Description & Common Uses: Seeds add nutty-citrus flavour to spice blends and pickles; leaves brighten chutneys and curries.
Types / Variations: Seeds; powder; fresh leaves.

Turmeric

Gujarati Name: Haldi
Swahili Name: Manjano
Description & Common Uses: Earthy, golden spice for curries, rice, and marinades.
Types / Variations: Fresh root; dried powder.

Cardamom

Gujarati Name: Elchi
Swahili Name: Iliki
Description & Common Uses: Floral-sweet aroma for chai, biryani, and desserts.
Types / Variations: Green; black; ground.

Cloves

Gujarati Name: Laving
Swahili Name: Karafuu
Description & Common Uses: Warm, pungent flavour for pilau, meat curries, and spiced tea.
Types / Variations: Whole; ground.

Cinnamon

Gujarati Name: Taj
Swahili Name: Mdalasini
Description & Common Uses: Sweet-woody spice for gravies, biryani, and desserts.
Types / Variations: Ceylon; Cassia.

Black Pepper

Gujarati Name: Mari
Swahili Name: Pilipili manga
Description & Common Uses: Sharp heat for soups, stews, and kebabs.
Types / Variations: Whole; cracked; ground.

Mustard Seeds

Gujarati Name: Rai
Swahili Name: Haradali
Description & Common Uses: Nutty, pungent seeds for tempering pickles, kadhi, and vegetables.
Types / Variations: Black/brown; yellow.

Fenugreek Seeds

Gujarati Name: Methi
Swahili Name: Uwatu
Description & Common Uses: Slightly bitter; adds depth to curries, pickles, and spice mixes.
Types / Variations: Seeds; leaves (fresh/dried).

Fennel Seeds

Gujarati Name: Variyali
Swahili Name: Bizari tamu
Description & Common Uses: Sweet-anise flavour in desserts, teas, and masalas.
Types / Variations: Seeds; coarsely crushed; sugar-coated.

Nigella Seeds

Gujarati Name: Kalonji
Swahili Name: Mbegu za kitungu
Description & Common Uses: Peppery-oniony; for breads, pickles, and vegetable masalas.
Types / Variations: Whole seeds.

Bay Leaves

Gujarati Name: Tamalpatra
Swahili Name: Majani ya bay
Description & Common Uses: Aromatic leaf for biryani, stews, and pilau.
Types / Variations: Indian; Mediterranean.

Saffron

Gujarati Name: Kesar
Swahili Name: Zafarani
Description & Common Uses: Luxurious aroma/colour for biryani, desserts, and milk drinks.
Types / Variations: Threads; powdered.

Dry Red Chillies

Gujarati Name: Sukha marcha
Swahili Name: Pilipili kavu
Description & Common Uses: Heat and colour for tadka oils, pickles, and masalas.
Types / Variations: Byadgi; Kashmiri; Thai; African bird’s eye.

Kashmiri Chilli / Paprika

Gujarati Name: Kashmiri marcha
Swahili Name: Pilipili nyekundu laini
Description & Common Uses: Mild heat, bright red colour for gravies.
Types / Variations: Powder; whole.

Black Salt

Gujarati Name: Kala namak
Swahili Name: Chumvi nyeusi
Description & Common Uses: Sulphurous tang for chaats, raita, and fruit salads.
Types / Variations: Fine; crystals.

Rock Salt

Gujarati Name: Sindhalu mithu
Swahili Name: Chumvi ya mawe
Description & Common Uses: Coarse mineral salt for fasts and chutneys.
Types / Variations: Crystals; powdered.

Carom Seeds (Ajwain)

Gujarati Name: Ajma
Swahili Name: Ajwain
Description & Common Uses: Thyme-like flavour; aids digestion in breads and fritters.
Types / Variations: Seeds; crushed.

Curry Leaves

Types / Variations: Fresh; dried.
Gujarati Name: Mitho limdo
Swahili Name: Majani ya curry
Description & Common Uses: Aromatic for dals, kadhis, and coconut curries.

2) Grains, Pulses & Flours

Rice

Gujarati Name: Bhaat
Swahili Name: Mchele
Description & Common Uses: Staple grain for khichdi, biryani, and pilau.
Types / Variations: Basmati; Pishori; Sona Masoori; parboiled.

Wheat Flour

Gujarati Name: Gehu nu lot
Swahili Name: Unga wa ngano
Description & Common Uses: For rotli, chapati, bhakri, and puri.
Types / Variations: Whole wheat (atta); refined (maida).

Pearl Millet

Gujarati Name: Bajra
Swahili Name: Mtama
Description & Common Uses: For rotla, porridges, and flatbreads.
Types / Variations: Whole; flour.

Finger Millet

Gujarati Name: Nachni / Ragi
Swahili Name: Ulezi
Description & Common Uses: Calcium-rich for porridges, rotis, and laddoos.
Types / Variations: Whole; flour; malted.

Sorghum

Gujarati Name: Jowar
Swahili Name: Mtama mweupe
Description & Common Uses: Gluten-free grain for bhakri and porridge.
Types / Variations: Whole; flour.

Chickpeas (whole)

Gujarati Name: Chana
Swahili Name: Kunde / Njugu
Description & Common Uses: For chana bateta, stews, salads, and snacks.
Types / Variations: Kabuli (white); desi (black/brown).

Split Chickpeas

Gujarati Name: Chana dal
Swahili Name: Dengu njano
Description & Common Uses: Nutty dal for curries, farsan, and tempering.
Types / Variations: Split; roasted.

Pigeon Peas

Gujarati Name: Tuvar
Swahili Name: Mbaazi
Description & Common Uses: Classic in dal and coconut curries.
Types / Variations: Fresh green; dried; split (toor dal).

Moong Beans

Gujarati Name: Moong
Swahili Name: Kunde kijani
Description & Common Uses: For sprouts, khichdi, chilas, light dals.
Types / Variations: Whole green; split yellow; split green.

Red Lentils

Gujarati Name: Masoor
Swahili Name: Dengu nyekundu
Description & Common Uses: Quick-cooking dal for soups and stews.
Types / Variations: Whole brown; split red/orange.

Black Gram (Urad)

Gujarati Name: Adad
Swahili Name: Ulezi mweusi
Description & Common Uses: Creamy texture for vadas, papads, and stews.
Types / Variations: Whole black; split white (dhuli urad).

Kidney Beans

Gujarati Name: Rajma
Swahili Name: Maharagwe mekundu
Description & Common Uses: Robust beans for curries, rice bowls, and stews.
Types / Variations: Red; speckled; light.

Cowpeas (Black-eyed Peas)

Gujarati Name: Chora
Swahili Name: Kunde nyeupe
Description & Common Uses: Comforting stews, salads, and coconut-based curries.
Types / Variations: Whole; split.

Green Gram Flour

Gujarati Name: Moong dal no lot
Swahili Name: Unga wa kunde
Description & Common Uses: For protein-rich chilas and fritters.
Types / Variations: Fine; coarse.

Gram Flour (Besan)

Gujarati Name: Chana no lot
Swahili Name: Unga wa dengu
Description & Common Uses: For pakoras, dhokla, kadhi, and laddoos.
Types / Variations: Regular; roasted (sattu-style).

Semolina

Gujarati Name: Ravo
Swahili Name: Semolina
Description & Common Uses: For sheera, upma, snacks, and crisp batters.
Types / Variations: Fine; coarse.

Flattened Rice

Gujarati Name: Poha / Powa
Swahili Name: Powa / mchele uliopondwa
Description & Common Uses: Breakfast, snacks, chivda.
Types / Variations: Thin; medium; thick.

Vermicelli

Types / Variations: Roasted; plain; thick/thin.
Gujarati Name: Sev
Swahili Name: Sembe
Description & Common Uses: Thin pasta for sheer khurma, upma, and kheer.

3) Oils & Fats

Ghee (Clarified Butter)

Gujarati Name: Gheu
Swahili Name: Siagi
Description & Common Uses: Aromatic, rich fat used in desserts, rotis, and curries.
Types / Variations: Cow; buffalo; homemade vs. store-bought.

Mustard Oil

Gujarati Name: Rai nu tel
Swahili Name: Mafuta ya haradali
Description & Common Uses: Pungent cooking oil for tadka, pickles, and frying.
Types / Variations: Cold-pressed; refined.

Coconut Oil

Gujarati Name: Nariyal nu tel
Swahili Name: Mafuta ya nazi
Description & Common Uses: Adds subtle sweetness to curries, sweets, and coastal dishes.
Types / Variations: Virgin; refined; toasted.

Vegetable Oil

Gujarati Name: Shakahari tel
Swahili Name: Mafuta ya mimea
Description & Common Uses: Neutral oil for frying, baking, and general cooking.
Types / Variations: Sunflower; canola; soybean.

Sesame Oil

Gujarati Name: Til nu tel
Swahili Name: Mafuta ya ufuta
Description & Common Uses: Nutty aroma for stir-fries, pickles, and tadka.
Types / Variations: Light; dark toasted.

4) Vegetables & Greens

Spinach

Gujarati Name: Palak
Swahili Name: Spana
Description & Common Uses: Leafy green for saag, soups, and khichdi.
Types / Variations: Baby spinach; flat-leaf; savoy.

Fenugreek Leaves

Gujarati Name: Methi na pan
Swahili Name: Majani ya mbegu za methi
Description & Common Uses: Slightly bitter greens for parathas, dals, and curries.
Types / Variations: Fresh; dried (kasuri methi).

Coriander Leaves

Gujarati Name: Dhana na pan
Swahili Name: Majani ya kotimiri
Description & Common Uses: Garnish and flavouring for curries, chutneys, and salads.
Types / Variations: Fresh; chopped.

Green Chillies

Gujarati Name: Hari marcha
Swahili Name: Pilipili hoho
Description & Common Uses: Heat for gravies, pickles, and snacks.
Types / Variations: Long; short; bird’s eye.

Okra

Gujarati Name: Bhindi
Swahili Name: Biringanya kijani
Description & Common Uses: Stir-fries, curries, and fried snacks.
Types / Variations: Baby; long; round.

Eggplant / Brinjal

Gujarati Name: Ringan
Swahili Name: Biringanya
Description & Common Uses: Curries, bharta, and grilled dishes.
Types / Variations: Purple; green; small; long.

Bottle Gourd

Gujarati Name: Doodhi / Lauki
Swahili Name: Boodhi
Description & Common Uses: Curries, stews, and soups.
Types / Variations: Round; long; light green.

Bitter Gourd

Gujarati Name: Karela
Swahili Name: Pungu / Karela
Description & Common Uses: Stir-fry or stuffed curries; slightly bitter taste.
Types / Variations: Small; large; smooth; rough.

Tomatoes

Gujarati Name: Tameta
Swahili Name: Nyanya
Description & Common Uses: Base for gravies, sauces, and salads.
Types / Variations: Roma; cherry; beefsteak.

Onions

Gujarati Name: Kanda
Swahili Name: Vitunguu
Description & Common Uses: Base for curries, biryanis, and sautéing.
Types / Variations: Red; white; yellow; shallots.

Garlic

Gujarati Name: Lasan
Swahili Name: Kitunguu saumu
Description & Common Uses: Aromatic for tadka, masalas, and marinades.
Types / Variations: Whole; peeled; powdered.

Ginger

Gujarati Name: Adrak
Swahili Name: Tangawizi
Description & Common Uses: Adds warmth to curries, teas, and sweets.
Types / Variations: Fresh; powdered; preserved.

5) Herbs & Aromatics

Mint

Gujarati Name: Pudina
Swahili Name: Minti
Description & Common Uses: Refreshing flavour for chutneys, raitas, drinks.
Types / Variations: Spearmint; peppermint; fresh/frozen.

Curry Leaves

Gujarati Name: Mitho limdo
Swahili Name: Majani ya curry
Description & Common Uses: Aromatic leaves for dals, coconut curries, and tadka.
Types / Variations: Fresh; dried.

Lemongrass

Gujarati Name: Ghaslu
Swahili Name: Majani ya tangawizi
Description & Common Uses: Infuses soups, stews, and teas with citrus notes.
Types / Variations: Fresh stalks; dried.

Tamarind

Gujarati Name: Imli
Swahili Name: Ukerewe
Description & Common Uses: Souring agent for chutneys, sambar, and stews.
Types / Variations: Pulp; paste; dried.

6) Fruits & Nuts

Coconut

Gujarati Name: Nariyal
Swahili Name: Nazi
Description & Common Uses: Grated for curries, desserts, and snacks.
Types / Variations: Fresh; dried; desiccated; milk.

Cashews

Gujarati Name: Kajoo
Swahili Name: Karanga
Description & Common Uses: Garnish for curries, sweets, and snacks.
Types / Variations: Raw; roasted; salted; whole; halves.

Almonds

Gujarati Name: Badam
Swahili Name: Lozi / Mlozi
Description & Common Uses: Desserts, milk, pastes, and garnishing.
Types / Variations: Whole; sliced; blanched; roasted.

Raisins

Gujarati Name: Kismis
Swahili Name: Tufaha kavu
Description & Common Uses: Sweets, rice pulao, and desserts.
Types / Variations: Golden; black; sultana.

Dates

Gujarati Name: Khajur
Swahili Name: Tarei
Description & Common Uses: Snacks, desserts, and energy-rich dishes.
Types / Variations: Medjool; Deglet Noor; local varieties.

Jackfruit

Gujarati Name: Kathal
Swahili Name: Chakarata
Description & Common Uses: Curries, sweets, and young jackfruit as meat substitute.
Types / Variations: Raw; ripe; canned.

Mango

Gujarati Name: Aam
Swahili Name: Embe
Description & Common Uses: Pickles, chutneys, juices, desserts.
Types / Variations: Raw; ripe; dried.

7) Dairy & Fermented Products

Milk

Gujarati Name: Dudh
Swahili Name: Maziwa
Description & Common Uses: Base for desserts, curries, and beverages.
Types / Variations: Cow; buffalo; full cream; skimmed.

Yogurt

Gujarati Name: Dahi
Swahili Name: Mtindi
Description & Common Uses: Cooling agent in raita, marinades, curries, and desserts.
Types / Variations: Plain; Greek; set; stirred.

Paneer

Gujarati Name: Paneer
Swahili Name: Fromage
Description & Common Uses: Soft cheese for curries, kebabs, and desserts.
Types / Variations: Homemade; store-bought; firm; soft.

Cream

Gujarati Name: Malai
Swahili Name: Krimu
Description & Common Uses: Rich addition to curries, sweets, and desserts.
Types / Variations: Fresh; heavy; whipping.

Butter

Gujarati Name: Makhan
Swahili Name: Siagi
Description & Common Uses: Spreads, frying, flavour enhancement.
Types / Variations: Salted; unsalted; cultured.

8) Sweeteners

Sugar

Gujarati Name: Chini
Swahili Name: Sukari
Description & Common Uses: Desserts, beverages, and sweet chutneys.
Types / Variations: White; brown; jaggery (gud).

Jaggery

Gujarati Name: Gud
Swahili Name: Sukari ya mkaa / Msonge
Description & Common Uses: Traditional sweetener for desserts, drinks, and sweets.
Types / Variations: Block; powdered; palm; cane.

Honey

Gujarati Name: Madhu
Swahili Name: Asali
Description & Common Uses: Sweetener for beverages, desserts, and marinades.
Types / Variations: Raw; organic; creamed; infused.

Date Syrup

Gujarati Name: Khajur nu ras
Swahili Name: Mchuzi wa tarehe
Description & Common Uses: Natural sweetener for puddings, drinks, and desserts.
Types / Variations: Thick; thin; concentrated.

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