Scientific names and regional language Name of Date Palm
Botanical Name: Phoenix dactylifera L.
English Name: Date Palm
Hindi Name: Khaji, Khajur, Pindakhejur, Pindkhajur
Sanskrit Name: Agraja, Dipya, Hayabhaksha,Kharjjuraha, Kharjura, Kharjurah,Kharjuram, Kharjuri, Kharjurika, Madhurasraoa, Mudarika, Phalapushpa,Pindakharjura, Pindakharjurika, Pindi, Pindiphala, Rajajambu, Sapinda, Svadupinda,Swadumastaka
Asamiya Name: Khejur
Gujarati Name: Khajur
Kannada Name: Gajjira, Gajjirahannu, Gijjira-anny, Kajjuri, Kajura, Karika, Karjora, Karjura, Khajjuri,Kharjoora
Marathi Name: Khajur, Khajuri, Kharik, Kharjoor, Kharjur
Malayalam Name: Itta, Ittappalam, Ittappana, Tenicca, Tenich-Chan-Kaya, Tenitta
Oriya Name: Pindakharjura
Punjabi Name: Khajoora
Tamil Name: Caki, Cakituru, Ciramakarivarukkam, Ciravani, Cirnaparnam, Cuvatumattam, Iccai, Iccamaram, Iccamaram
Telugu Name: Gajjooramu, Gajjuramu, Ita, Karjurakaya, Karjuru-Kaya, Kharjooramu, Kharjoorapu Chettu, Kharjuramu,
Other names of Phoenix dactylifera L. in various langages are as under
SYNONYM(S) : Palma major Garsault., Phoenix cycadifolia hort., Attens ex Regel
ARABIC :
Nakhl (Nakhal), تمر Tamar (Tamr,Temer), نخلة.
CATALAN : Palmera datilera.
CHINESE :
Hai zao, 
Ye zao, Zao ye, 
Zao ye zi.
BENGALI : Khajur.
BULGARIAN : Финикова палма.
CROATIAN : Datulja.
DANISH : Ægte Daddelpalme, Daddelpalme.
DUTCH : Dadelpalm, Echte dadelpalm, Gewone dadelpalm.
ENGLISH : Date, Date palm.
FINNISH : Taatelipalmu, Välimerentaateli.
FRENCH : Dattier, Dattier commun, Palmier dattier.
GERMAN : Dattelpalme, Echte Dattelpalme.
HEBREW : תמר מצוי .
HINDI : Khaji, Khajur, Salma, Sendhi.
ICELANDIC : Döðlupálmi .
ITALIAN : Dattero, Palma da datteri, Palma di dattero, Palmizio.
JAPANESE :
Natsume yashi, 
Natsume yashi.
MALAYALAM : ഈന്തപ്പന .
NEPALESE :
Chohoraa.
NORWEGIAN : Daddel, Daddelpalme.
POLISH : Daktylowiec, Palma daktylowa.
PORTUGUESE : Tâmara, Tamareira.
RUSSIAN : Финиковая пальма Finikovaia pal'ma, Пальма финиковая Pal'ma finikovaia.
SERBIAN : Датула.
SLOVENIAN : Datelj.
SPANISH : Dátil, Palmera datilera, Palmera de dátiles.
SWAHILI : Mtende.
SWEDISH : Dadelpalm.
TAMIL : Karchuram, Perichchankay.
TELUGU : ఖర్జూరం.
THAI :
Inthaphalam (fruit), 
Ton inthaphalam (palm).
TURKISH : Hurma.
VIETNAMESE : Chi Chà là.
Name of Place: Incidentally Khajoor is also a name of a post office/ place in Joginer nagar Taluk, Disstt Mandi PIN 175016 Himachal Pradesh State of India . Click here
Note: kala khajur, kuaru khajur (Bomb.) ; Dingkur-long (Assam) ; Lapshi (Nepal) ; Kadu khajur (Guz.) ; Mallay vembu (Tain.) ; Bevu, letta-beru, kad-bevu, Karibevin, ara-bevu (Kan) are the synonum for Neem Azadirachta indica A. JussEnglish Name: Indian Lilac, Margosa Tree, Neem Tree Hindi Name: Nim, Nimb, Kadva Neem and should not be confused with the Khajur(date Palm)
Recipes of Khajoor/ Date
Khajur Imli – Sweet Chutney for Chaat
Date Tamarind – Sweet Chutney with Pani Puri
Sweet chutney is an essential component of Chaat, all varieties of Chaat including Pani Puri, Bhel Puri, Masala Puri and Samosa. r.
English Name: Date Palm
Hindi Name: Khaji, Khajur, Pindakhejur, Pindkhajur
Sanskrit Name: Agraja, Dipya, Hayabhaksha,Kharjjuraha, Kharjura, Kharjurah,Kharjuram, Kharjuri, Kharjurika, Madhurasraoa, Mudarika, Phalapushpa,Pindakharjura, Pindakharjurika, Pindi, Pindiphala, Rajajambu, Sapinda, Svadupinda,Swadumastaka
Asamiya Name: Khejur
Gujarati Name: Khajur
Kannada Name: Gajjira, Gajjirahannu, Gijjira-anny, Kajjuri, Kajura, Karika, Karjora, Karjura, Khajjuri,Kharjoora
Marathi Name: Khajur, Khajuri, Kharik, Kharjoor, Kharjur
Malayalam Name: Itta, Ittappalam, Ittappana, Tenicca, Tenich-Chan-Kaya, Tenitta
Oriya Name: Pindakharjura
Punjabi Name: Khajoora
Tamil Name: Caki, Cakituru, Ciramakarivarukkam, Ciravani, Cirnaparnam, Cuvatumattam, Iccai, Iccamaram, Iccamaram
Telugu Name: Gajjooramu, Gajjuramu, Ita, Karjurakaya, Karjuru-Kaya, Kharjooramu, Kharjoorapu Chettu, Kharjuramu,
Other names of Phoenix dactylifera L. in various langages are as under
SYNONYM(S) : Palma major Garsault., Phoenix cycadifolia hort., Attens ex Regel
ARABIC :
Nakhl (Nakhal), تمر Tamar (Tamr,Temer), نخلة.CATALAN : Palmera datilera.
CHINESE :
Hai zao, Ye zao, Zao ye, Zao ye zi.BENGALI : Khajur.
BULGARIAN : Финикова палма.
CROATIAN : Datulja.
DANISH : Ægte Daddelpalme, Daddelpalme.
DUTCH : Dadelpalm, Echte dadelpalm, Gewone dadelpalm.
ENGLISH : Date, Date palm.
FINNISH : Taatelipalmu, Välimerentaateli.
FRENCH : Dattier, Dattier commun, Palmier dattier.
GERMAN : Dattelpalme, Echte Dattelpalme.
HEBREW : תמר מצוי .
HINDI : Khaji, Khajur, Salma, Sendhi.
ICELANDIC : Döðlupálmi .
ITALIAN : Dattero, Palma da datteri, Palma di dattero, Palmizio.
JAPANESE :
Natsume yashi, Natsume yashi.MALAYALAM : ഈന്തപ്പന .
NEPALESE :
Chohoraa.NORWEGIAN : Daddel, Daddelpalme.
POLISH : Daktylowiec, Palma daktylowa.
PORTUGUESE : Tâmara, Tamareira.
RUSSIAN : Финиковая пальма Finikovaia pal'ma, Пальма финиковая Pal'ma finikovaia.
SERBIAN : Датула.
SLOVENIAN : Datelj.
SPANISH : Dátil, Palmera datilera, Palmera de dátiles.
SWAHILI : Mtende.
SWEDISH : Dadelpalm.
TAMIL : Karchuram, Perichchankay.
TELUGU : ఖర్జూరం.
THAI :
Inthaphalam (fruit), Ton inthaphalam (palm).TURKISH : Hurma.
VIETNAMESE : Chi Chà là.
Name of Place: Incidentally Khajoor is also a name of a post office/ place in Joginer nagar Taluk, Disstt Mandi PIN 175016 Himachal Pradesh State of India . Click here
Note: kala khajur, kuaru khajur (Bomb.) ; Dingkur-long (Assam) ; Lapshi (Nepal) ; Kadu khajur (Guz.) ; Mallay vembu (Tain.) ; Bevu, letta-beru, kad-bevu, Karibevin, ara-bevu (Kan) are the synonum for Neem Azadirachta indica A. JussEnglish Name: Indian Lilac, Margosa Tree, Neem Tree Hindi Name: Nim, Nimb, Kadva Neem and should not be confused with the Khajur(date Palm)
TYPES AND VERITIES OF KHAJOOR/ DATE FRUITS
Barhi dates (upper left): You can find these fresh, like the yellow, or dried. They're the cheaper varieties here in India.
Khajur dates (upper right): A common variety (Price 80-150 Rs./Kg)
Medjool dates (lower left):
Ajwa dates (lower right): One of the most expensive dates in India, costing appx $14 per pound or, $30 per kilo. / rs. 3000-4000 Rs. per Kg
 |  |  |  |  |  |
| Jumbo Medjool date | Large Medjool date | Amir Hajj date | Deglet Noor date | Empress date | (ruler) |
Recipes of Khajoor/ Date
Khajur Imli – Sweet Chutney for Chaat
Date Tamarind – Sweet Chutney with Pani Puri
Sweet chutney is an essential component of Chaat, all varieties of Chaat including Pani Puri, Bhel Puri, Masala Puri and Samosa. r.
Ingredients:
3/4 cup grated jaggery (adjust)
10-12 dates/khajoor
small orange sized tamarind/imli (de-seeded)
3/4 tsp chilli powder
1/2 tsp saunf powder (optional)
1 tsp roasted cumin powder
water as required
salt to taste
Procedure:
1. Soak tamarind in 2 cups of warm water for 5 minutes. Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil. Turn off heat and cool.
2. Once it is cool, grind this tamarind mixture along with dates to a fine paste, adding very little water. Strain through a sieve and pour this tamarind-date paste back into the heavy bottomed vessel.
3. Cook the mixture on slow to medium flame for 2-3 minutes. Add the grated jaggery and allow it to melt and blend well with the tamarind date mix. Continue to cook till it becomes a thick pouring consistency, approx 15-18 mts.
4. Add chilli powder, cumin powder, saunf pwd and salt to taste and combine. Turn off heat. Even if the chutney is thick, its fine. Once cool, refrigerate and use as required.
5.When required, take few tbsps of chutney, add little water to dilute it to the consistency of your choice. The sweet chutney can be refrigerated and has a shelf life of 2-3 months.
Khajoor ka halwa
Read More recipe
3/4 cup grated jaggery (adjust)
10-12 dates/khajoor
small orange sized tamarind/imli (de-seeded)
3/4 tsp chilli powder
1/2 tsp saunf powder (optional)
1 tsp roasted cumin powder
water as required
salt to taste
Procedure:
1. Soak tamarind in 2 cups of warm water for 5 minutes. Heat a heavy bottomed vessel, add the tamarind along with the water and bring to a boil. Turn off heat and cool.
2. Once it is cool, grind this tamarind mixture along with dates to a fine paste, adding very little water. Strain through a sieve and pour this tamarind-date paste back into the heavy bottomed vessel.
3. Cook the mixture on slow to medium flame for 2-3 minutes. Add the grated jaggery and allow it to melt and blend well with the tamarind date mix. Continue to cook till it becomes a thick pouring consistency, approx 15-18 mts.
4. Add chilli powder, cumin powder, saunf pwd and salt to taste and combine. Turn off heat. Even if the chutney is thick, its fine. Once cool, refrigerate and use as required.
5.When required, take few tbsps of chutney, add little water to dilute it to the consistency of your choice. The sweet chutney can be refrigerated and has a shelf life of 2-3 months.
Khajoor ka halwa
Read More recipe