10 Plants used for cooking in Indian kitchen

By MindStick

CURRY LEAVES: Curry leaves add a unique taste to the authenticity of Indian cooking. It's citrusy & slightly bitter flavor makes the dish palatable.

BAY LEAVES: Dried bay leaves are often used in Indian cooking, spreads a delicate, warm aroma. It adds a floral & herbal yet bitter & earthy flavor.

BASIL: Basil leaves is used mostly in South Indian dishes. It's flavor has a balance of sweet savory & adds a appetizing aroma to the dish.

FENUGREEK: Fenugreek leaves fresh or frozen adds a bitter taste to traditional meat dishes & brings a sweet yet slightly bitter tang.

OREGANO: Oregano works really well, when it comes to Indian tomato dishes. It gives a bit earthiness & also known to soothe cold, cough & congestion.

CORIANDER: Coriander leaves mostly used to garnish the dish. A sprinkle of finely chopped coriander adds freshness to the gravies.

MINT: Mint leaves widely used in chutneys, relishes, sauces and teas. It gives a subtle sweet tang & cool sensation which refreshes the epicure.

SPINACH: Spinach has a taste-blend of slightly sweet & earthy. It can be used in salads, soups, curries or casseroles.

BLOOD SORREL: Sorrel leaves have a tangy taste with hints of citrus. It works well with fish, meat & egg dishes.

DILL: Dill has a fresh, citrusy taste with slightly grass undertone. It works really well with garlic & mint and has a best pairing with fish & eggs.

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