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1. Turmeric (Haldi) : A vibrant yellow spice prized for its earthy flavor and natural healing properties. Rich in curcumin, turmeric is widely used in Indian cooking for curries, rice, and pickles, as well as in traditional Ayurveda for its anti-inflammatory benefits.
2. Cumin (Jeera): Cumin seeds add a warm, nutty aroma and slightly bitter flavor to dishes. Essential in spice blends like garam masala, it aids digestion and enhances the taste of curries, breads, and rice preparations.
3. Coriander (Dhania): Both the seeds and fresh leaves are used in Indian cuisine. Coriander seeds lend a citrusy-sweet flavor to curries and spice mixes, while the leaves are used for garnishing and chutneys.
4. Cardamom (Elaichi): Known as the “Queen of Spices,” cardamom offers a sweet, floral aroma. It is widely used in desserts, teas (chai), and spice blends, and is valued for aiding digestion and freshening breath.
5. Cloves (Laung): These aromatic flower buds have a strong, warm, and slightly sweet flavor. Cloves are commonly used in biryanis, curries, and masala chai, as well as for their medicinal properties in relieving toothaches.
6. Cinnamon (Dalchini): Cinnamon provides a sweet and woody flavor, perfect for curries, desserts, and spiced teas. It is also known for its antioxidant properties and ability to regulate blood sugar levels.
7. Fenugreek (Methi) Fenugreek seeds have a slightly bitter, nutty taste and are often used in spice blends, pickles, and curries. The leaves (fresh or dried) are used for their unique aroma and health benefits, including improving digestion.
8. Mustard Seeds (Sarson/Rai): Mustard seeds add a pungent, spicy flavor to Indian pickles, curries, and tempering (tadka). When fried, they release a nutty aroma and are packed with essential minerals.
9. Black Pepper (Kali Mirch): Known as the “King of Spices,” black pepper is widely used for its sharp heat and flavor. It enhances spice blends, soups, and marinades, and also promotes metabolism and digestion.
10. Asafoetida (Hing): A strong-smelling spice used in tiny amounts to flavor lentil dishes and curries. It aids in digestion and reduces bloating, making it an essential ingredient in vegetarian Indian cooking.
11. Saffron (Kesar): A rare and luxurious spice known for its golden hue and delicate floral aroma. Saffron is used in biryanis, sweets, and milk-based drinks, and is valued for its antioxidant and mood-enhancing properties.
12. Curry Leaves (Kadi Patta): Fragrant leaves commonly used in South Indian tempering (tadka) for curries, lentils, and chutneys. They add a fresh, citrusy aroma and are rich in antioxidants and vitamins.
13. Bay Leaf (Tej Patta): Indian bay leaves have a distinct cinnamon-like flavor, often used in biryanis, curries, and soups to impart subtle aroma and depth.
14. Ginger (Adrak): Fresh ginger adds warmth and pungency to curries, teas, and marinades. It is widely known for its anti-inflammatory and digestive benefits.
15. Garlic (Lehsun): A staple in Indian cooking, garlic adds robust flavor to curries, stir-fries, and pickles. It is also renowned for its immune-boosting and heart-health benefits.
1. Holy Basil (Tulsi): Known as the “Queen of Herbs,” Tulsi is revered in Ayurveda for boosting immunity, reducing stress, and supporting respiratory health. Its leaves are widely used in herbal teas and traditional remedies.
2. Mint (Pudina): A refreshing herb with a cooling flavor, mint is used in chutneys, drinks, and curries. It aids digestion, soothes the stomach, and freshens breath naturally.
3. Coriander Leaves (Hara Dhania): Fresh and aromatic, coriander leaves are used for garnishing curries, soups, and salads. They are rich in antioxidants and promote healthy digestion.
4. Curry Leaves (Kadi Patta): Fragrant and citrusy, curry leaves are a staple in South Indian cuisine. They add flavor to tempering and are known to improve hair and skin health.
5. Fenugreek Leaves (Methi Patta): Methi leaves have a slightly bitter, earthy flavor used in curries and breads. Rich in iron and fiber, they help regulate blood sugar and boost metabolism.
6. Dill Leaves (Suva Bhaji): Dill leaves have a delicate aroma and are used in dals, curries, and pickles. They are known for aiding digestion and easing colds and coughs.
7. Lemongrass: Lemongrass adds a citrusy note to teas, soups, and herbal infusions. It is widely used for its calming properties and ability to aid digestion.
8. Bay Leaf (Tej Patta): Indian bay leaves have a subtle cinnamon-like flavor and are used in biryanis, curries, and soups. They are also known for their digestive benefits.
9. Giloy (Guduchi): A powerful Ayurvedic herb, Giloy is valued for boosting immunity, detoxifying the body, and reducing inflammation. It is often consumed as juice or powder.
10. Aloe Vera (Ghritkumari): Aloe vera is widely used for its soothing and healing properties for skin and digestion. It is consumed in juices and applied topically for hydration and relief.
Indian Spices: "Bliss Now" Herbs:
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