5 Must Have Ayurvedic Herbs In Kitchen

In Ayurvedic cooking, taste plays an important role and it goes beyond just making a dish delicious. Ayurvedic cooking also lays an important focus on benefits that ingredients will show on body. Ayurvedic herbs have always held top positions in Indian household kitchens. And they still continue to be the most magical ingredients of kitchen by transforming an ordinary dish into feast like treat and offering you an array of health benefits. We bring you 5 ayurvedic herbs which should not be missing from your kitchen.

5 Ayurvedic herbs offering medicinal properties you should keep in kitchen

1. Curry Leaves- Curry leaves are pride and glory of South Indian kitchens. Extensively used in sambar, rasam, upma, dosa filling and chutney in Southern region of country and rest of the India uses it as tadka for dals or vegetables. The flavor is sharp and adds a euphoric aroma which teams up well with spices. The best combination is with black-pepper. Try frying curry leave in little oil to extract it aroma and then use it in your dishes and experience the change. These are rich in fiber, essential vitamins, minerals and anti-bacterial agents.

Also keep this Ayurvedic herb in your kitchen to treat anemia and control blood sugar levels and cholesterol levels.

2. Bay Leaves- This ayurvedic herb is known for its medicinal properties besides its engulfing aroma. It is extensively used in dals, curries, biryani , chole, etc. Available in its dry form, these ayurvedic herbs are added to dishes and left to simmer until it extracts its flavor. Generally, it takes an hour’s time to simmer and extracting the flavour. Once the dish is ready, we often pull these out of the dish as these are not supposed to be consumed. Also, soak fresh leaves  in water overnight and drink that water next morning, it keeps the sugar levels in control.  This ayurvedic herbs contain anti-oxidants and are believed to help prevent cancer and kidney stones.

3. Pudina/ Mint leaves – It is not just a powerhouse of medicinal properties containing anti-oxidants, vitamins and minerals, it is also good for digestive system, it lends a distinctive flavor to the food.  In Indian house, making pudina chutney is a regular practice and is consumed with all three meals.

4. Holy Basil or Tulsi leaves- In Ayurveda, tulsi leaves are known for its healing properties and to treat number of ailments such as fever, cough, cold , respiratory disorder, heart disease, stress, skin infection and headaches, etc. It believed to start your day with freshly brewed tulsi tea. It helps in boosting your immune system and also boosts your energy level for the day. Add 12-14 fresh tulsi leaves to one and half cup of water. Bring it to a boil. Squeeze a quarter lemon and consume day long. Always keep this Ayurvedic herb in your kitchen.

5. Methi or fenugreek- It is one more beneficial ayurvedic herb which you should have in your kitchen. Though not everyone likes its bitter flavor but it is still commonly used in stir-fries, dal, curries and parathas. One very popular dish in North India is Methi Aloo and also Gujrati delight is thepla made of wheat flour, gram flour and methi leaves. Indian households use both fresh and dried methi leaves in preparation of the food. It keeps a check on cholesterol levels  and diabetes. Also helps in preventing risk of heart disease. It is also rich in fibre, vitamins, minerals, and anti-oxidants, methi leaves helps in strengthening digestive systems. A teaspoon of methi leaves soaked overnight in a glass of water prevent acid reflux.

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