Vegetable names in Sanskrit and why they are named as such

The Sanskrit names of vegetables often reflect the qualities or characteristics of the vegetable itself.

For example, the Sanskrit name for ginger is “अर्द्रकम्” (ardrakam), which means “moist.” This is because ginger has a naturally moist texture.

Similarly, the Sanskrit name for cauliflower is “फुलाकम्” (phulakam), which means “flower.” This name reflects the vegetable’s appearance, which resembles a white flower. The Sanskrit name for spinach is “पालकम्” (palakam), which comes from the word “पलाश” (palash) meaning greenery or foliage.

The Sanskrit name for the humble potato is “आलू” (alu), which is derived from the Sanskrit word “अलुक” (aluka). The name reflects the potato’s origin in the Andean highlands of South America, where the potato was known as “papa” in the indigenous Quechua language.

Another example is the Sanskrit name for tomato, which is “रक्तफलम्” (raktphalam). This name translates to “red fruit” in English, referring to the bright red color of the tomato.

Sanskrit and Vegetables

In the ancient Sanskrit text, “Bhavaprakasha,” which is a comprehensive guide to Ayurvedic medicine, there are many references to the medicinal properties of various vegetables. For example, it describes the benefits of consuming vegetables such as spinach, ginger, and cauliflower for maintaining good health and treating various ailments.

Understanding the origins and meanings of the Sanskrit names of vegetables can provide a deeper appreciation and understanding of Indian cuisine and Ayurvedic practices.

It’s worth taking the time to learn these names, and a course in Sanskrit can help you do just that. Some other examples of vegetable names in Sanskrit include “लौकी” (lauki) for bottle gourd, “शकम्” (shakam) for greens, “गोभी” (gobhi) for cabbage, “बैंगन” (baingan) for eggplant, and “ककद्वीजम्” (kakadveejam) for pumpkin.

Here is a list of most common vegetables with their Sanskrit names:

English Name	Sanskrit Name (Devanagari)	Sanskrit Transliteration
Potato	आलू	Aalu
Tomato	रक्तफलम्	Raktaphalam
Onion	पलाण्डु	Palandu
Carrot	गृञ्जन	Grinjana
Cauliflower	फूलगोभी	Phulagobhi
Cucumber	तरुण	Taruna
Eggplant	वृण्ताक	Vruntaka
Spinach	पालंग	Palang
Pumpkin	कुष्माण्ड	Kushmanda
Peas	मटर	Matar
Broccoli	हरिद्राफलम्	Haridraphalam
Bell Pepper	दाडिम	Dadima
Radish	मूलिका	Mulika
Corn	मक्का	Makkah
Mushroom	धूमकेतनः	Dhoomaketanah
Beetroot	चुकन्दर	Chukandar
Garlic	लशुनम्	Lashunam
Ginger	अर्द्रकम्	Ardrakam
Green Beans	फलानि	Phalani
Zucchini	तुरण्डिकम्	Turandikam
Artichoke	न्यग्रोधशाकम्	Nyagrodhashakam
Kale	हरिरागम्	Hariragam
Brussels Sprouts	वृषभकर्णः	Vrishabhakarnah
Asparagus	शतावरी	Shatavari
Okra	भिण्डी	Bhindi
Turnip	शल्यक	Shalyak
Cabbage	पत्रवृद्ध	Patravruddha
Broccolini	हरिद्राफलम् लघु	Haridraphalam Laghu
Chard	चुक्र	Chukra

There is so much to learn about vegetables in Sanskrit.

Also read: Body part name in Sanskrit.

5 most popular vegetables and their Ayurvedic references:

Vegetables have always been an important part of Indian cuisine and culture. The Sanskrit language has a rich and diverse vocabulary for describing different vegetables. Ancient Ayurvedic texts like the Bhavaprakasha provide extensive information on the benefits, usage and etymology of these vegetables. In this article, we will explore five commonly used vegetables in Indian cooking and their significance in Sanskrit literature.

शाकम् (shākam) – Spinach

Spinach, also known as palak in Hindi, is a leafy green vegetable that is packed with essential nutrients like iron, calcium and vitamins A, C and K. The Sanskrit word for spinach is shākam. It is mentioned in the Bhavaprakasha as a cooling and nourishing vegetable that helps to pacify pitta dosha in the body. According to the Ayurvedic text, spinach is beneficial for people suffering from disorders like anemia, constipation and high blood pressure.

वर्णशाखा तु शाकेषु नष्टा तत्र च सर्वदा। 
तस्माद् वर्णशाखा शीता सर्वदा स्निग्धकोऽपि च॥ 
(Bhavaprakasha, Haritakyadi Varga, 139-140)

Translation: “Amongst all the varieties of shākam (spinach), varnashākha (coloured spinach) is the most beneficial. It is always cool, and is also slightly oily.”

गौरीकम् (gaurīkam) – Ridge Gourd

Ridge gourd, also known as turai in Hindi, is a green, ridged vegetable that is commonly used in Indian cuisine. The Sanskrit word for ridge gourd is gaurīkam. According to the Bhavaprakasha, gaurīkam is a cooling vegetable that helps to balance pitta dosha in the body. It is also a good source of dietary fiber and helps to regulate digestion.

तूरया गौरीका मूलफलकण्टकी च। 
वृष्यं कफकृत दीपनं स्वादु चोष्णमधुरं लघु॥ 
(Bhavaprakasha, Haritakyadi Varga, 136-137)

Translation: “Turai (ridge gourd) and gaurīkam are beneficial for increasing strength, pacifying kapha dosha, improving digestion and providing a sweet, pungent and slightly warm taste.”

Also read about animal names in Sanskrit.

लौकिकम् (laukikam) – Bottle Gourd

Bottle gourd, also known as lauki in Hindi, is a long, green vegetable that is commonly used in Indian cuisine.

श्लेष्मातिदूरं शीताम्ललवणं वातघ्नम् ।
तृष्णामदानं वामदोषहृत् लौकी विशेषतः ॥

(Charaka Samhita Sutrasthana, chapter 27, verse 252)

Translation: Bottle gourd (lauki) is good for pacifying the kapha dosha. It has a cooling, slightly sour, and salty taste, which makes it useful for reducing thirst. It also helps to relieve vomiting and is good for balancing the vata dosha.

तृष्णां च शीतदोषश्च कासप्लीहाश्च शोफजित् ।
विशदं पित्तविन्दोषश्च लौकीतु न प्रकोपितः ॥
(Sushruta Samhita Sutrasthana, chapter 46, verse 60)

Translation: Bottle gourd (lauki) is useful in reducing thirst and balancing the pitta and vata doshas. It is also beneficial for treating cough, spleen disorders, and inflammation. It is easy to digest and does not aggravate the doshas.

The Sanskrit word for bottle gourd is laukikam. According to the Bhavaprakasha, laukikam is a cooling and nourishing vegetable that helps to balance pitta and vata doshas in the body. It is also a good source of dietary fiber and helps to regulate digestion.

Palak (पालक) – Spinach

Palak is a highly nutritious leafy green vegetable that is widely used in Indian cuisine. According to Bhavaprakasha, palak is an excellent source of vitamins and minerals, including iron, calcium, and vitamin C. It is also believed to have a cooling effect on the body and is used to treat heat-related illnesses such as fever and dehydration.

अश्वगन्धा पुण्यवर्णा सर्वगन्धाः सुपूष्णः।
भवेत् सर्वजरामात्रस्थमज्जं च नभः सुखम्॥४५॥
(Ashtanga Hridaya Sutrasthana, chapter 3, verse 45)

Translation: Palak (spinach) is like a medicine for all types of fever. It has astringent properties and is beneficial for the eyes. It is tasty and full of nutrients, and when eaten regularly, it gives strength and vitality to the body.

In Sanskrit, palak is also known as shakuni (शाकुनी), which means “bird-like”. This name is believed to have originated from the fact that birds, especially pigeons, are fond of eating palak leaves. Palak is also mentioned in various ancient Sanskrit texts, including the Rigveda and the Atharvaveda.

यवाग्निसौद्यसहितं पालकं दुर्जातीद्रवं सक्षिपेद्विलिखन् ।
सवैराहारैः सुप्यति जातकर्म दोषाः क्षयन्ति स्म तदा न नश्यति ॥
(Charaka Samhita Sutrasthana, chapter 27, verse 266)

Translation: Palak (spinach) mixed with barley, ginger, and salt is an excellent food for promoting digestive fire. When eaten regularly, it helps to maintain good health and vitality. It also helps to reduce the effects of doshas (vata, pitta, and kapha) on the body.

Bhavaprakasha describes the medicinal properties of palak, stating that it is astringent, cooling, and promotes digestion. It is also used to treat various ailments such as anemia, diarrhea, and inflammation. Palak is often consumed as a cooked vegetable, blended into smoothies, or added to soups and stews.

Kanda (कण्ड) – Onion

Onion is a staple vegetable in Indian cuisine, widely used for flavoring and seasoning. In Sanskrit, onion is known as palandu (पलाण्डु), which is derived from the word palashtikaa (पलाष्टिका), meaning “bulbous root”.

उष्णं तीक्ष्णं तिक्तोष्णं निच्छिद्रं स्नेहदायकम् ।
 पाचनं हृदयं वातं ज्वरं मेदःकृमित्सृक् ॥
(Charaka Samhita Sutrasthana, chapter 27, verse 238)

Translation: Onions are sharp, hot, and piercing. They are unctuous (having a lubricating effect), good for digestion, heart, and lungs. They are aphrodisiac, promote strength, and stimulate hunger. They are also useful in treating fever and worm infestation.

According to Bhavaprakasha, onion has a pungent taste and a warming effect on the body. It is believed to stimulate digestion and is used to treat various digestive disorders such as flatulence and constipation. Onion is also rich in antioxidants and is believed to have anti-inflammatory properties.

In Ayurveda, onion is often used in the form of onion juice, which is believed to have various medicinal properties. It is also used externally as a poultice for treating skin infections and wounds.

Also read: Fruits Name In Sanskrit.

Here are some commonly asked questions:

What is the Sanskrit of brinjal?

The Sanskrit name of brinjal is “vārttākī” (वार्त्ताकी). It is believed that the word “vārttākī” has been derived from the Dravidian language, where it means “a plant with medicinal properties”. Brinjal is known for its numerous health benefits, such as improving digestion and reducing the risk of heart disease.

What is capsicum called in Sanskrit?

Capsicum is called “dūrvāskandha” (दूर्वास्कन्ध) in Sanskrit. The word “dūrvāskandha” has been derived from two Sanskrit words – “dūrva” which means long, and “askandha” which means stem. Capsicum is a rich source of vitamin C and is used in various dishes for its unique taste and health benefits.

What is Bhindi in Sanskrit?

Bhindi, also known as okra, is called “bhīndī” (भिण्डी) in Sanskrit. The word “bhīndī” has been derived from the Sanskrit word “bhīmī” which means “fearful”. Bhindi is known for its high fiber content and is a popular vegetable in Indian cuisine.

What is watermelon called in Sanskrit?

Watermelon is called “tarkarī” (तर्करी) in Sanskrit. The word “tarkarī” has been derived from the Sanskrit word “tarka” which means to make an argument or debate. Watermelon is a popular fruit in India and is known for its high water content and refreshing taste.

What is green chilli called in Sanskrit?

Green chilli is called “hari mirch” (हरि मिर्च) in Sanskrit. The word “hari” means green and “mirch” means chilli. Green chillies are a rich source of vitamin C and are used in various dishes for their unique taste and health benefits.

What is carrot called in Sanskrit?

Carrot is called “gājar” (गाजर) in Sanskrit. The word “gājar” has been derived from the Sanskrit word “garjar” which means something that is hard or firm. Carrots are a rich source of vitamin A and are known for their numerous health benefits.

What is pumpkin called in Sanskrit?

Pumpkin is called “kushmāndā” (कुष्माण्डा) in Sanskrit. The word “kushmāndā” has been derived from the Sanskrit words “kushma” which means “a gourd” and “andā” which means “egg-shaped”. Pumpkins are a rich source of beta-carotene and are known for their numerous health benefits.

What is corn called in Sanskrit?

The Sanskrit name for corn is “Makka” (मक्क). It is commonly used in North India as a staple food item. The origin of the word “Makka” is believed to be from the Dravidian language, where “makkai” means corn. The Sanskrit word for corn is also mentioned in Ayurvedic texts such as Charaka Samhita and Sushruta Samhita, where it is known for its nutritional and medicinal properties.

What is honey in Sanskrit?

In Sanskrit, honey is called “Madhu” (मधु). The word Madhu is derived from the root word “Maadh” which means to delight or to be happy. Honey has been an important part of Ayurvedic medicine and is known for its various health benefits. In fact, the Rig Veda, one of the oldest texts in Sanskrit, mentions honey as a symbol of immortality and a divine gift.

What is cardamom called in Sanskrit?

Cardamom is called “Ela” (एला) in Sanskrit. The word “Ela” is derived from the Dravidian language where it means “to be fragrant”. Cardamom has been used in Ayurvedic medicine for its medicinal properties, and it is also used in various culinary preparations due to its strong, sweet aroma.

What is sugarcane called in Sanskrit?

Sugarcane is called “Ikshu” (इक्षु) in Sanskrit. The word “Ikshu” is derived from the root word “Iksh” which means to see, perceive or observe. Sugarcane has been cultivated in India for thousands of years and is known for its sweet taste and nutritional properties. Ayurvedic texts also mention the use of sugarcane for medicinal purposes.

What is cucumber called in Sanskrit?

Cucumber is called “Trapusha” (त्रपुषा) in Sanskrit. The word “Trapusha” is derived from the root word “Trin” which means grass, and “Pusha” which means nourishing. Cucumber is a nutrient-rich vegetable that has been used in Ayurvedic medicine for its cooling and hydrating properties. It is also used in various culinary preparations.

What is black pepper called in Sanskrit?

Black pepper is called “Maricha” (मरिच) in Sanskrit. The word “Maricha” is derived from the root word “Mri” which means to die or to decay. Black pepper is known for its pungent taste and is widely used in various cuisines for its flavor and medicinal properties. It has been mentioned in Ayurvedic texts for its digestive, anti-inflammatory, and antioxidant properties.

What is garlic in Sanskrit?

Garlic in Sanskrit is called Lashuna (लशुन). It is believed to have originated in Central Asia and has been used for both culinary and medicinal purposes since ancient times. In Ayurveda, garlic is considered to be a potent herb for treating various ailments, including high blood pressure, respiratory problems, and infections.

What is papaya called in Sanskrit?

Papaya in Sanskrit is called Erand Karkati (एरण्ड कर्कटी). The word “erand” means castor oil, which is extracted from the seeds of the plant, while “karkati” means crab, referring to the shape of the fruit. Papaya is believed to have originated in Central America and was brought to India by the Portuguese in the 16th century. It is known for its high nutritional value and digestive properties.

What is turmeric in Sanskrit?

Turmeric in Sanskrit is called Haridra (हरिद्रा), which means “yellow” in Sanskrit. Turmeric is believed to have originated in India and has been used for its medicinal properties for thousands of years. In Ayurveda, turmeric is known for its anti-inflammatory and antioxidant properties and is used to treat a range of ailments, including digestive problems, skin issues, and joint pain.

What is cabbage called in Sanskrit?

Cabbage in Sanskrit is called Bandhakopī (बन्धकोपी), which means “head that is bound”. Cabbage is believed to have originated in the Mediterranean region and has been cultivated for thousands of years. It is known for its high nutritional value and is used in a variety of dishes, including salads, soups, and stir-fries.

What is lemon called in Sanskrit?

Lemon in Sanskrit is called Nimbuka (निम्बुक). The word “nimbu” means lemon in Hindi and Urdu, and “nimbuka” is its Sanskrit equivalent. Lemons are believed to have originated in India and have been used for their health benefits and culinary purposes for thousands of years. Lemons are known for their high vitamin C content and are used in a variety of dishes, drinks, and medicinal remedies.

What is Sanskrit name of ginger?

Ginger in Sanskrit is called Shunthi (शुंठि). Ginger is believed to have originated in Southeast Asia and has been used for its medicinal properties for thousands of years. In Ayurveda, ginger is known for its digestive properties and is used to treat various ailments, including nausea, colds, and arthritis. It is used in a variety of dishes, including teas, soups, and stir-fries.

Read more here:

• Pratyay.
• Yan Sandhi | यण् सन्धिः.
• सवर्णदीर्घसन्धिः | Savarna-deergha Sandhi.
• Sanskrit Alphabets.