List of crops with Botanical names
List of crops along with their common and botanical names
Cereals and Millets crops – Complete List with agriculture scientific name and details
| Common Name | Botanical Name | Details |
|---|---|---|
| Rice | Oryza sativa | Grown in tropical/subtropical regions; staple food for over half the world’s population. |
| Wheat | Triticum aestivum | Temperate cereal, is widely used for making bread, pasta, and baked goods. |
| Maize (Corn) | Zea mays | Versatile crop used for food, fodder, and industrial products. |
| Sorghum (Jowar) | Sorghum bicolor | Drought-resistant crop; used for food, fodder, and brewing. |
| Barley | Hordeum vulgare | Grown for malt production, animal feed, and human consumption. |
| Oats | Avena sativa | Popular for human consumption as oatmeal and animal feed. |
| Pearl Millet (Bajra) | Pennisetum glaucum | Grown in arid regions; high drought tolerance and rich in iron. |
| Finger Millet (Ragi) | Eleusine coracana | High in calcium and iron; consumed as porridge, flour, and baked goods. |
| Foxtail Millet | Setaria italica | Drought-tolerant millet used in porridges, salads, and traditional dishes. |
| Kodo Millet | Paspalum scrobiculatum | Hardy millet; used in porridges and traditional recipes; high in fiber. |
| Little Millet | Panicum sumatrense | Small-grained millet; used in porridges, sweets, and traditional cooking. |
| Proso Millet | Panicum miliaceum | Short-duration millet, grown for food and bird feed. |
| Barnyard Millet | Echinochloa frumentacea | Fast-growing millet, suitable for both human consumption and animal fodder. |
| Teff | Eragrostis tef | Ancient Ethiopian cereal; used in making injera and gluten-free flour. |
| Amaranth (Rajgira) | Amaranthus spp. | Pseudo-cereal, rich in protein and micronutrients. |
| Quinoa | Chenopodium quinoa | Pseudo-cereal, known for its high protein and gluten-free properties. |
| Triticale | × Triticosecale | Hybrid of wheat and rye; grown for both food and fodder. |
Complete List of Pulses crops with agriculture scientific name and Details
| Common Name | Botanical Name | Details |
|---|---|---|
| Chickpea (Gram) | Cicer arietinum | One of the oldest cultivated pulses; high in protein, fiber, and iron; used in dals, soups, and snacks. |
| Green Gram (Moong) | Vigna radiata | Grown widely for its sprouted seeds and as a staple in dals and soups; rich in protein and easy to digest. |
| Pigeon Pea (Arhar) | Cajanus cajan | Commonly used in Indian dals and curries; rich in protein and folate. |
| Lentil masur | Lens culinaris | A major source of plant-based protein; used in soups, stews, and salads; rich in fiber, iron, and folate. |
| Black Gram (Urad) | Vigna mungo | Used to make dals, batters for idli and dosa; high in protein and essential minerals like calcium and iron. |
| Red Gram (Toor) | Cajanus cajan | Used primarily in Indian dals, it is rich in fiber, protein, and antioxidants. |
| Pea | Pisum sativum | Commonly grown for its edible seeds and used in soups, stews, and salads; rich in protein and fiber. |
| Mung Bean (Vigna radiata) | Vigna radiata | Known for its fast growth and used as a food source both in sprouted and dried form. |
| Soybean | Glycine max | High in protein and oil content, widely used in vegetarian diets, and for oil production. |
| Kidney Bean | Phaseolus vulgaris | Popular in soups, stews, and salads; high in protein and fiber but must be cooked properly to avoid toxicity. |
| Broad Bean | Vicia faba | Used in Mediterranean cuisine; high in protein, fiber, and vitamins. |
| Lima Bean | Phaseolus lunatus | Also known as butter beans; rich in protein, dietary fiber, and essential vitamins. |
| Winged Bean | Psophocarpus tetragonolobus | Known for its edible seeds, leaves, and pods; rich in protein and used in various cuisines. |
| Cowpea (Black-eyed Pea) | Vigna unguiculata | Grown for both edible pods and seeds; rich in protein, fiber, and micronutrients. |
| Chickling Vetch | Lathyrus sativus | Used in animal fodder and food in some regions; rich in protein but can be toxic in excess. |
| Moth Bean | Vigna aconitifolia | Grown in arid regions; consumed as dal and in vegetable preparations; drought-tolerant. |
| Tamarind Seed | Tamarindus indica | Mainly used for its seeds, which can be used in various culinary and industrial applications. |
Complete List of oilseed crops with Botanical Names and Details
| Common Name | Botanical Name | Details |
|---|---|---|
| Sunflower | Helianthus annuus | Widely grown for its oil, which is rich in unsaturated fats and vitamin E. Used in cooking and as salad oil. |
| Groundnut (Peanut) | Arachis hypogaea | Commonly grown for its oil; rich in protein and fat, and widely used in cooking and snack production. |
| Soybean | Glycine max | High in protein and oil content; used in various forms such as oil, tofu, and soy milk. |
| Canola (Rapeseed) | Brassica napus | Grown for its oil, which has a low saturated fat content and is commonly used in cooking and frying. |
| Cottonseed | Gossypium spp. | The oil extracted from cotton seeds is used in cooking and as a base for margarine and shortening. |
| Sesame | Sesamum indicum | Known for its high oil content, sesame oil is widely used in cooking, especially in Asian cuisines. |
| Mustard | Brassica juncea | Oil extracted from mustard seeds; commonly used in cooking and as a flavoring agent in many cuisines. |
| Safflower | Carthamus tinctorius | Grown for its oil, which is light and used in cooking, salad dressings, and as a carrier oil in cosmetics. |
| Linseed (Flaxseed) | Linum usitatissimum | High in omega-3 fatty acids, used for oil extraction in cooking and as a supplement for health benefits. |
| Olive | Olea europaea | Famous for its oil, which is highly valued for its health benefits, especially in the Mediterranean diet. |
| Palm Oil | Elaeis guineensis | Extracted from the fruit of the oil palm; used in cooking, processed foods, and industrial applications. |
| Coconut | Cocos nucifera | Extracted from the flesh of the coconut; used in cooking, baking, and cosmetics. |
| Walnut | Juglans regia | High in polyunsaturated fats, walnut oil is used for culinary purposes and in salad dressings. |
| Rice Bran | Oryza sativa | Oil extracted from the outer layer of rice; known for its high smoke point and health benefits. |
| Grapeseed | Vitis vinifera | Extracted from the seeds of grapes; used in cooking, frying, and as a cosmetic ingredient. |
| Hemp | Cannabis sativa | Grown for its oil, which is rich in omega-3 fatty acids and used in food products and personal care items. |
| Peach Kernel | Prunus persica | Oil extracted from peach seeds; used in cosmetics and as a carrier oil in massage therapy. |
| Chia | Salvia hispanica | Known for its oil content rich in omega-3 fatty acids, used in cooking and as a supplement. |
| Poppy | Papaver somniferum | Seeds contain a high amount of oil used in various culinary and cosmetic applications. |
| Coriander | Coriandrum sativum | The seeds contain essential oil, widely used in culinary applications for its distinct flavor. |
| Borage | Borago officinalis | Grown for its oil, which is rich in gamma-linolenic acid (GLA), used in health supplements. |
Complete List of Fibre Crops with botanical name of crops and details
| Common Name | Botanical Name | Details |
|---|---|---|
| Cotton | Gossypium spp. | The primary source of natural fiber used in textiles; grown in tropical and subtropical regions. |
| Jute | Corchorus olitorius | A plant used for producing strong, coarse fibers; commonly used for making burlap, sacks, and ropes. |
| Hemp | Cannabis sativa | Known for its strong, durable fibers; used in textiles, ropes, paper, and biodegradable plastics. |
| Flax | Linum usitatissimum | Produces linen, a strong and durable fiber; used in textiles, ropes, and as a health supplement (flax seeds). |
| Ramie | Boehmeria nivea | A bast fiber plant; its fibers are strong and used in textiles, ropes, and industrial fabrics. |
| Sisal | Agave sisalana | Grown for its long, tough fibers used in ropes, twine, and mats. |
| Coir | Cocos nucifera | Extracted from the husk of coconuts, coir is used in making ropes, mats, and brushes. |
| Banana Fiber | Musa spp. | Extracted from the pseudostems of banana plants; used for textiles, ropes, and mats. |
| Kenaf | Hibiscus cannabinus | A fast-growing fiber plant; used for paper production, ropes, and textiles. |
| Abaca | Musa textilis | A species of banana native to the Philippines; its fibers are used to make ropes, mats, and textiles. |
| Nettle | Urtica dioica | The fibers extracted from nettle plants are strong and have been historically used in textiles. |
| Coconut | Cocos nucifera | The husk of the coconut is used to produce coir fibers, which are used in products like mats and brushes. |
| Bast Fibers (Common) | Various species | A category of fibers that includes jute, hemp, flax, and ramie; is generally obtained from the inner bark of plants. |
| Mesta | Hibiscus sabdariffa | A plant in the hibiscus family grown for its fiber, used in ropes, sacks, and coarse fabrics. |
| Chilean Flax | Linum usitatissimum | Similar to flax, it is cultivated for its fiber used in textiles, especially in colder climates. |
| Pineapple Fiber | Ananas comosus | Fibers extracted from the leaves of pineapples; are used in textiles and handicrafts. |
Complete List of Vegetable botanical name of crops and Details
| Common Name | Botanical Name | Details |
|---|---|---|
| Tomato | Solanum lycopersicum | A popular fruit often used as a vegetable; rich in vitamins A and C, commonly used in salads and sauces. |
| Carrot | Daucus carota | Known for its high beta-carotene content; commonly used in soups, stews, and salads. |
| Onion | Allium cepa | A staple in many cuisines worldwide; used as a base for flavoring dishes and rich in antioxidants. |
| Spinach | Spinacia oleracea | A leafy green vegetable is high in iron, vitamins, and antioxidants, often used in salads and cooked dishes. |
| Cabbage | Brassica oleracea | Grown for its edible, leafy heads; widely used in salads, slaws, soups, and stews. |
| Potato | Solanum tuberosum | A tuberous crop is used in various dishes like fries, mashed potatoes, and stews. |
| Cauliflower | Brassica oleracea | A cruciferous vegetable used in soups, salads, and as a low-carb substitute for grains. |
| Broccoli | Brassica oleracea | Rich in vitamins, minerals, and fiber; commonly used in stir-fries, steamed, or in casseroles. |
| Peas | Pisum sativum | Legumes consumed fresh, frozen, or dried; rich in fiber and protein, often used in soups and salads. |
| Cucumber | Cucumis sativus | A refreshing vegetable, typically eaten raw in salads, pickles, or sandwiches. |
| Lettuce | Lactuca sativa | Commonly used in salads; available in different varieties like iceberg, romaine, and butterhead. |
| Bell Pepper | Capsicum annuum | Available in various colors (green, red, yellow, orange); used in salads, stir-fries, and as a garnish. |
| Chili Pepper | Capsicum annuum | Spicy fruit is used as a condiment in many cuisines; also known for its high vitamin C content. |
| Eggplant (Brinjal) | Solanum melongena | A nightshade vegetable used in curries, stews, and as a meat substitute in vegetarian dishes. |
| Zucchini | Cucurbita pepo | Summer squash with high water content, is often used in stir-fries, grilling, or in baking. |
| Radish | Raphanus sativus | A root vegetable with a spicy flavor; eaten raw in salads or pickled. |
| Beetroot | Beta vulgaris | A root vegetable high in folate and fiber; used in salads, juices, and roasted dishes. |
| Sweet Potato | Ipomoea batatas | A starchy root vegetable rich in vitamins and antioxidants, commonly baked, boiled, or fried. |
| Lettuce | Lactuca sativa | Used primarily in salads, it is available in a variety of leaf types such as Romaine, Butterhead, and Iceberg. |
| Artichoke | Cynara scolymus | Known for its edible flower buds, often boiled or steamed and eaten with butter or oil. |
| Kale | Brassica oleracea | A leafy green vegetable that is nutrient-dense, often used in salads, soups, and smoothies. |
| Okra | Abelmoschus esculentus | A green, pod-like vegetable used in soups, stews, and as a side dish, known for its mucilaginous texture. |
| Pumpkin | Cucurbita pepo | Grown for its large fruit used in soups, stews, pies, and as a roasted vegetable. |
| Asparagus | Asparagus officinalis | A spring vegetable, often grilled or steamed, is known for its high fiber and vitamin K content. |
| Leek | Allium ampeloprasum | A member of the onion family, used in soups, stews, and as a garnish in many dishes. |
| Chard | Beta vulgaris | A leafy green vegetable with broad leaves and crunchy stems, often used in Mediterranean cuisine. |
| Celery | Apium graveolens | Used in salads, soups, and as a garnish; known for its high water content and low calories. |
| Fennel | Foeniculum vulgare | A bulbous vegetable used in salads, roasted dishes, and soups; has a mild aniseed flavor. |
| Arugula (Rocket) | Eruca vesicaria | A leafy green with a peppery taste, commonly used in salads and as a garnish for pizzas and pasta. |
| Brussels Sprouts | Brassica oleracea | Small, cabbage-like vegetables are often roasted, steamed, or sautéed, known for their rich vitamin C content. |
| Chayote | Sechium edule | A green, wrinkled squash-like vegetable, often cooked or eaten raw in salads. |
| Taro | Colocasia esculenta | A root vegetable used in tropical cuisines, boiled or mashed, and rich in fiber and vitamins. |
| Ash Gourd | Benincasa hispida | rich in fiber and vitamins. |
Complete List of Fruit with botanical name of crops and details
| Common Name | Botanical Name | Details |
|---|---|---|
| Apple | Malus domestica | One of the most commonly grown fruits; used in pies, juices, and eaten raw; high in fiber and vitamin C. |
| Banana | Musa spp. | A tropical fruit rich in potassium and fiber; often eaten raw, used in smoothies, or baked in desserts. |
| Mango | Mangifera indica | Known as the “king of fruits”; sweet and juicy, used in smoothies, salads, and desserts. |
| Orange | Citrus sinensis | A citrus fruit rich in vitamin C, commonly eaten fresh, juiced, or used in cooking and baking. |
| Grapes | Vitis vinifera | Eaten fresh, dried as raisins, or used in wine production; packed with antioxidants and vitamin C. |
| Strawberry | Fragaria × ananassa | A sweet, red berry commonly used in desserts, smoothies, and salads; high in vitamin C. |
| Pineapple | Ananas comosus | Tropical fruit with a tangy and sweet flavor, used fresh, in juices, or for cooking. |
| Watermelon | Citrullus lanatus | A large, hydrating fruit commonly consumed in the summer; known for its high water content. |
| Peach | Prunus persica | A soft, juicy fruit with a sweet taste, commonly used in desserts, jams, and eaten fresh. |
| Cherry | Prunus avium | A small, sweet, or tart fruit eaten fresh or used in desserts, juices, and preserves. |
| Pear | Pyrus | A sweet, juicy fruit that comes in various varieties, often eaten raw or used in baking and salads. |
| Plum | Prunus domestica | A stone fruit known for its sweet and tart taste, commonly eaten fresh or used in jams and desserts. |
| Lemon | Citrus limon | A citrus fruit known for its tart flavor, used in drinks, cooking, and baking. |
| Pomegranate | Punica granatum | A fruit rich in antioxidants, often eaten fresh or used in juices and salads. |
| Apricot | Prunus armeniaca | A small, yellow-orange fruit with a sweet, tangy flavor; eaten fresh or used in preserves. |
| Cantaloupe (Melon) | Cucumis melo | A sweet, orange-fleshed melon, eaten fresh or used in fruit salads and smoothies. |
| Kiwi | Actinidia deliciosa | A small, fuzzy fruit with green flesh and tiny seeds, high in vitamin C and antioxidants. |
| Papaya | Carica papaya | A tropical fruit with a sweet, orange flesh; used in smoothies, salads, and desserts. |
| Guava | Psidium guajava | A tropical fruit with a sweet and tangy flavor; eaten fresh or used in juices and jams. |
| Avocado | Persea americana | A creamy, green fruit high in healthy fats, commonly used in salads, sandwiches, and guacamole. |
| Lime | Citrus aurantiifolia | A small, green citrus fruit, commonly used in drinks, cooking, and baking for its sour flavor. |
| Coconut | Cocos nucifera | A tropical fruit with edible meat and water, used in cooking, drinks, and desserts. |
| Blueberry | Vaccinium corymbosum | A small, sweet berry rich in antioxidants, commonly used in smoothies, muffins, and desserts. |
| Raspberry | Rubus idaeus | A sweet and tart berry, often used in jams, desserts, and smoothies. |
| Blackberry | Rubus fruticosus | A dark, sweet berry commonly eaten fresh or used in desserts, jams, and sauces. |
| Fig | Ficus carica | A sweet, soft fruit commonly eaten fresh or dried, used in jams, desserts, and salads. |
| Dragon Fruit | Hylocereus undatus | A tropical fruit with a striking pink skin and white flesh; sweet and used in smoothies and salads. |
| Clementine | Citrus clementina | A small citrus fruit, easy to peel, with a sweet and tangy flavor; often eaten fresh or juiced. |
| Tangerine | Citrus reticulata | A small, orange citrus fruit, sweeter than other oranges, commonly eaten fresh or used in salads. |
| Star Fruit | Averrhoa carambola | A unique-shaped, sour-sweet fruit used in salads, juices, and as a garnish. |
| Lychee | Litchi chinensis | A small, round, tropical fruit with translucent white flesh and a sweet flavor, eaten fresh or canned. |
| Date | Phoenix dactylifera | A sweet fruit, often dried, used in baking, cooking, or as a snack; rich in fiber and nutrients. |
| Jackfruit | Artocarpus heterophyllus | A large, sweet tropical fruit with a fibrous texture, often used in savory dishes or desserts. |
| Mulberry | Morus spp. | A sweet, berry-like fruit used in jams, desserts, or eaten fresh. |
| Nectarine | Prunus persica var. nucipersica | A smooth-skinned variety of peach, known for its sweet, juicy flavor. |
| Mango | Mangifera indica | A tropical stone fruit that is sweet and tangy, eaten fresh, dried, or in smoothies. |
| Persimmon | Diospyros | A sweet, orange fruit commonly eaten fresh, dried, or used in desserts. |
| Sapota (Sapodilla) | Manilkara zapota | Known for its juicy and nutritious fruit |
Complete List of Commercial Crops with agriculture scientific names and Details
| Common Name | Botanical Name | Details |
|---|---|---|
| Sugarcane | Saccharum officinarum | A major source of sugar and ethanol; grown in tropical and subtropical regions. |
| Cotton | Gossypium spp. | Fiber crops are used in the textile industry; oil is extracted from seeds. |
| Tobacco | Nicotiana tabacum | Used in the production of cigarettes, cigars, and chewing tobacco; also a source of nicotine. |
| Tea | Camellia sinensis | An evergreen shrub whose leaves are processed into various types of tea; grown in hilly areas. |
| Coffee | Coffea spp. | Beans are processed into coffee beverages; grown in tropical climates, often in shaded areas. |
| Rubber | Hevea brasiliensis | Latex from rubber trees is used in making tires, gloves, and other products. |
| Jute | Corchorus capsularis, Corchorus olitorius | Used for making ropes, bags, and carpets; biodegradable and eco-friendly. |
| Coconut | Cocos nucifera | Used for oil, coir, and as a food source; plays a significant role in tropical economies. |
| Arecanut (Betel Nut) | Areca catechu | Commonly chewed with betel leaves; used in traditional medicine and cultural practices. |
| Oil Palm | Elaeis guineensis | Source of palm oil, used in cooking and processed foods, as well as biodiesel. |
| Groundnut (Peanut) | Arachis hypogaea | Used for oil extraction, snacks, and confectionery. |
| Soybean | Glycine max | Used for oil, animal feed, and products like tofu and soy milk. |
| Sunflower | Helianthus annuus | Cultivated for edible oil production; seeds are also consumed as snacks. |
| Castor | Ricinus communis | Seeds yield castor oil, used in medicines, lubricants, and cosmetics. |
| Sesame | Sesamum indicum | Seeds are used for oil extraction and as a condiment in cooking. |
| Mustard | Brassica juncea | Used for oil extraction and as a spice; leaves are consumed as a vegetable. |
| Linseed (Flax) | Linum usitatissimum | Used for linseed oil and in the production of linen fabrics. |
| Indigo | Indigofera tinctoria | Historically used as a natural dye for textiles; now largely replaced by synthetic dyes. |
| Pepper (Black Pepper) | Piper nigrum | A major spice crop used worldwide for flavoring food. |
| Cardamom | Elettaria cardamomum | Known as the “queen of spices“; used in cooking, beverages, and medicines. |
| Clove | Syzygium aromaticum | A spice used in culinary, medicinal, and aromatic applications. |
| Cinnamon | Cinnamomum verum | An aromatic spice derived from the inner bark of trees; used in cooking and baking. |
| Nutmeg | Myristica fragrans | A spice used in baking, beverages, and traditional medicine. |
| Turmeric | Curcuma longa | Used as a spice, coloring agent, and in medicinal preparations for its anti-inflammatory properties. |
| Ginger | Zingiber officinale | Widely used as a spice, flavoring agent, and in traditional medicine. |
| Vanilla | Vanilla planifolia | A high-value crop used as a flavoring agent in food and beverages. |
| Saffron | Crocus sativus | A premium spice derived from the flower’s stigma; used in cooking, perfumes, and medicines. |
| Betel Leaves | Piper betle | Leaves are used for chewing with areca nut also used in traditional medicine. |
| Hemp | Cannabis sativa | Cultivated for fiber, seeds, and oil; used in textiles, ropes, and building materials. |
| Opium Poppy | Papaver somniferum | Cultivated for pharmaceutical uses; produces morphine, codeine, and other alkaloids. |
| Chillies | Capsicum annuum, Capsicum frutescens | Used as a spice in cooking; also has medicinal properties. |
| Periwinkle | Catharanthus roseus | Used in the pharmaceutical industry for its alkaloids; treats cancer and other diseases. |
| Quinine (Cinchona) | Cinchona officinalis | Used in the production of quinine, an antimalarial drug. |
| Tuberose (Rajnigandha) | Polianthes tuberosa | favored ornamental plant |
Check the Rabi crops list, kharif crop list, and zaid crop details
