Talk about India and herbs and spices are inevitable to become a part of the conversation. We have a variety of herbs that have innumerable medicinal qualities. Culinary herbs are aromatic edible plants used in small amounts to add flavour to dishes. Most herbs are used for their both culinary and medicinal benefits.
These herbs may prevent and cure various health problems. We list a few:
You cannot imagine dishes like poha, curry, sambhar, upma and many North Indian dishes without it. It gives an irresistible flavour to our cuisine and the aroma of it splattering in the oil is divine. Kadhi Patta is an antioxidant. It is used to cure morning sickness or nausea. It is a useful herb for patients with high blood pressure and diabetes.
Can you resist the flavour and smell of the delicious pudina? Of course not. Fresh green mint leaves give an authentic Indian flavour to everything. This natural herb has countless benefits that include curing nausea and indigestion. You can add this to your diet by making healthy homemade chutney with fresh spices and herbs. Mint has long been known to help with problems related to digestion. It can also be effective in treating Irritable Bowel Syndrome. Mint may also help alleviate cold symptoms and possibly seasonal allergies. What a great excuse to make yourself a mint tea (or mint julep!). On top of that, it tastes delicious!
Also known as coriander, cilantro is a tart, citrusy herb with delicate & bright green leaves, most commonly used fresh and added to garnish the dish. It is widely used in Mexican and Middle Eastern cuisine, as well as Thai, Chinese, and Vietnamese dishes. The seeds of the coriander plant are also used to make a common ground spice.
Cilantro is rich in many vitamins, including vitamins A, C and K. Vitamin K helps build bone mass, and vitamin A is good for the eyes. Cilantro also contains many useful minerals.
Kasuri Methi, as it is popularly known in India, is an ancient spice. It is dried fenugreek leaves and is commonly used to add flavour and aroma to the dishes. Apart from the dried leaves, fenugreek leaves are also used fresh. Fenugreek seeds are also common in cooking. They are yellow-amber-coloured seeds and are used in pickles. The dried leaves are also used in powdered form. The leaves have an earthy, grassy and slightly sweet aroma and are a little bitter to the taste.
The use of it in the traditional medicine system Ayurveda to promote digestion and induce labour proves that it serves many health benefits. Its medicinal qualities include being anti-diabetic, anti-carcinogenic, hypocholesterolemic, antioxidant, antibacterial and antifungal.
This member of the mint family has glossy, deep green, pointed leaves and a sweet-and-savoury flavour with hints of anise, mint, and pepper. Varieties include sweet basil, Thai sweet basil, lemon basil, and holy basil. Basil is used in both fresh and dried forms to flavour dishes ranging from Italian sauces to meat dishes to Asian curries. This popular herb is also one of the main ingredients of pesto, a sauce made with fresh basil, Parmesan cheese, pine nuts, garlic, kosher salt, black pepper, and olive oil. Basil has anti-inflammatory properties which can be consumed by arthritis patients. Then there are its anti-bacterial and antioxidant uses. When you add its potential to treat asthma, colds and sinus infections, you'll be tossing fresh basil into every meal! This pack of herbs can be a game changer in your kitchen for your family too. Combined with home-cooked food, these Indian herbs not only add flavour to our dishes but also keeps the doctor away.