Herbs & Spices
Herbs and spices make a culinary adventure out of any meal. Apart from adding flavour, aroma and piquancy to our food, they also come with a variety of health benefits.
In the culinary world, herbs are referred to as the fresh or dried aromatic leaves of a plant. Spices, on the other hand, are made from any other part of the plant such as roots, barks, berries, seeds, flowers or twigs.
India is the world’s largest producer, consumer, and exporter of spices. According to ‘Spices Board India’ the country’s export of spices during 2020-21 was worth approximately $3.6 billion U.S.
Turmeric is one of the most known Indian spices. With its bright yellow colour it is mainly used in Asian cuisine for curries. Turmeric also contains compounds called Curcumin which is said to have anti-inflammatory and antioxidant benefits.
Depending on your taste and flavour preference, there are countless options on how to fill a spice rack.
Here are the 10 most used spices in the kitchen:
The world of herbs might not be as colourful, however, it is equally interesting and beneficial. We keep the link to India where food historians believe Basil originated from.
The member of the mint family is now found in all corners of the world and a popular and frequently used guest in the Mediterranean. The super herb Basil is a fantastic source of Vitamin K, Vitamin A, Iron, Vitamin C, Calcium, furthermore its essential oils possess antioxidant, antiviral, and antimicrobial properties.
Common dried herbs include
Common fresh herbs include
Having a little herb garden at home is an ideal combination of adding flavour, colour and Vitamins to your meals and the joy it sparks of watching your own food grow.