By Bornika Das
November 3, 2023
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Indian cuisine is a sensory celebration of flavours, where the alchemy of spices often takes centre stage. Yet, amid the aromatic medley of spices, it's the lesser-known Indian herbs that lend their enchanting magic to culinary creations. These herbs, with their distinctive flavours and fragrances, are the unsung heroes of Indian cooking, elevating dishes to unparalleled heights. Here are the Indian herbs that are widely used in cooking:
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Cilantro, or "coriander leaves," is a quintessential herb in Indian cuisine, known for its refreshing and slightly citrusy flavour. Its fresh leaves are used as garnish and in chutneys.
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Often referred to as the "aromatic gem of Indian cooking," they are an integral part of South Indian and Sri Lankan cuisines. These glossy, dark green leaves impart a citrusy, nutty, and slightly bitter flavour to dishes.
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Fenugreek, known as "methi" in Hindi, is a versatile herb that offers a uniquely bitter and slightly sweet flavour. Fenugreek leaves are used in Indian cooking as both fresh and dried.
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Mint, or "pudina" in Hindi, is a herb that brings a cool and refreshing note to Indian dishes. It is a common ingredient in chutneys, raitas, and even biryanis.
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Holy basil, or "tulsi" in Hindi, is a sacred herb in India. It has a strong, peppery, and slightly spicy flavour that sets it apart from the commonly used sweet basil.
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It boasts a delicate and slightly anise-like flavour, making it a distinctive addition to various dishes. It is also known as "soya" or "suwa" in Hindi.
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Mustard greens, known for their peppery and slightly bitter flavor are widely used in Indian dishes. They are used in salads, soups, etc
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