List of crops with Botanical names

Cereals and Millets crops – Complete List with agricultural 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, with 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 is 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 to make 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	A hybrid of wheat and rye, grown for both food and fodder.

Complete List of Pulse crops with agricultural scientific name and All Details

Common Name	Botanical Name	Details
Chickpea (Gram)	Cicer arietinum	One of the oldest cultivated pulses, high in protein, fiber, and iron, is 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 idlis and dosas; 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), and 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; it 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, it 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