Medicinal plants have been a major component of food since ancient times. They add sensory features to food such as aroma, colour and slight taste. It is also an important ingredient for health-conscious people since it can also act as a medicine or preservative. In low-fat or low-salt foods, herbs are added to enhance the flavour and richness of the dish.
Most Asian dishes, especially cakes and biscuits make good use of ginger. Stuffings, sauces, seafood, and salads can become tastier with a bit of fennel. Popular herbs such as basil, sage and thyme are almost necessary to complete tomato-based dishes. The most well-known medicinal herb that has become a part of everyday cooking is garlic; soups, sauces, pasta, meat, chicken, shellfish, pesto, salad dressings, and even bread is unimaginable without a hint of garlic.
Since herbs are naturally flavoured, they are usually added at the very end of the recipe as a garnish. Most Indian households keep a stock of different medicinal herbs in the kitchen since they can be utilised in virtually any recipe. They can be added as a part of salad dressings, marinades, custards, soups, yoghurts, stews and casseroles. The sky is the limit when it comes to cooking with herbs.
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