Statistics for Spices eaten in the Indian Subcontinent

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Anglicised name in Hindi/Urdu	Answer in English	% Correct
Haldi	Turmeric	83%
Darchini/Dalchini	Cinnamon	78%
Dhania	Coriander Seeds	72%
Zeera/Jeera	Cumin	67%
Jaiphal/Jaifal	Nutmeg	67%
Zafran	Saffron	67%
Kali Mirch	Black Pepper	61%
Laung/Long	Cloves	56%
Saunf	Fennel Seeds	56%
Rai & Sarson	Mustard seeds	56%
Hari/Choti Elaichi	Green Cardamom	50%
Methi Dana	Fenugreek Seeds	44%
Podina/Pudeena	Mint	44%
Laal Mirch	Red Chilli	44%
Tej/Tez Patta	Bay Leaves	39%
Hara Dhania	Coriander Leaves	39%
Kari/Kadi Patta	Curry Leaves	39%
Safed/Safaid Mirch	White Pepper	39%
Javitri	Mace	28%
Khashkhash/Khuskhus/Kaskas	Poppy Seeds	28%
Badiyan/Chakra Phool	Star Anise	28%
Hing/Heeng	Asafoetida	22%
Ajwain	Carom Seeds	22%
Amchoor Powder	Dry Mango Powder	22%
Tulsi	Holy Basil	22%
Tukhm-e-Balanga/ Tukmaria/Sabja	Basil Seeds	17%
Kali/Bari Elaichi	Black Cardamom	17%
(Kasuri) Methi	Fenugreek Leaves (Dried)	17%
Mulethi	Liquorice Root	17%
Kalonji	Nigella Seeds	11%