Nov 18, 2024
By: BI India Bureau
Tulsi is a powerful adaptogen that reduces stress and boosts immunity. Rich in antioxidants, it helps with respiratory issues, improves digestion and has anti-inflammatory and antimicrobial properties.
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Mint leaves are used in both savory and sweet dishes, including chutneys, raitas and drinks like mojitos or lemon-mint water.
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The fresh leaves are widely used as a garnish in Indian dishes like curries, salads and chutneys. It adds a fresh, citrusy flavor to food.
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The leaves (fresh or dried) are used in curries, parathas and dals. The seeds are also used in tempering and pickles.
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These aromatic leaves are a key ingredient in tempering, particularly in South Indian dishes like sambar, rasam and coconut-based curries.
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Cumin seeds have a warm, earthy flavor and are used in tempering, spice blends (like garam masala) and to season curries, rice, and dals.
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Known for its bright yellow color, turmeric adds a warm, slightly bitter flavor. It's a key ingredient in curries, dals and even in drinks like turmeric milk (golden milk) and is renowned for its anti-inflammatory properties.
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Mustard seeds are used in tempering to give a pungent, slightly bitter flavor. They are essential in dishes like dal, pickles and some vegetable stir-fries.
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Fennel seeds have a sweet, licorice-like flavor and are often used in Indian pickles, meat dishes and also as a digestive aid after meals (often chewed on as a breath-freshener).
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