<p>Herbs are often considered a part of Western cooking only. Thyme, rosemary and parsley – the most common herbs in West are not grown in India and hence not known to be used in traditional Indian cooking. <br /><br />What most of us do not know, however, is that India has its own rich culinary history of herb usage. Some herbs are found only in India and used liberally in Indian cuisine.<br /><br />Culinary herbs, by definition, are the leafy parts of a plant which are used to lend aroma, flavour, colour or some nutritional value to a dish. Spices, on the other hand, comprise the seeds, fruits, bark, root and flower of a plant. <br /><br />Also, culinary herbs are distinct from vegetables because of the fact that they are used in small amounts –only to provide flavour rather than substance to food. Used in fresh and dried varieties, they provide different qualities to dishes.<br /><br />Curry leaves (Kadi Patta), Coriander leaves (Dhania patta), Fenugreek leaves (Kasuri methi), Holy basil (Tulsi patta), Bay leaves (Tej patta) and Mint leaves (Pudina) are some of the most commonly used herbs in Indian cooking but often clubbed with spices.<br /><br />Aromatic Kadi patta is extensively used for preparation of South-Indian dishes like sambhar, rasam, upma and the Gujarati poha without it is almost unthinkable. <br /><br />They are also used to tadka dals and vegetable curries, chutneys and, pickles made of these leaves with shredded coconut, mustard and green chillies is really tasty. Besides, curry leaves have medicinal benefits too like curing constipation, nausea, fighting diabetes and improving skin.</p>.<p>Dhania is possibly the most widely used herb in the Indian kitchen. Mostly used to garnish dishes besides being consumed in fast food such as bhel puri, coriander is loved for its aroma and cooling taste Its fresh green colour also enhances visual appeal of a dish. <br />Dried Kasuri Methi, on the other hand, is used in cooking. <br /><br />It can be used in preparing vegetables like cauliflower, yam, carrots and aloo methi and methi parathas are again unthinkable without a dash of this herb. It is also known to be a natural cure for arthritis.<br /><br />Tulsi leaves, the most sacred herb of India, are widely used in the West in its dried, powdered variety to season tomato sauces and pizzas. Combined with pine nuts and parmesan cheese as Pesto, it is used in pasta and whole wheat brushetta. You can add basil to vegetable stir-fries like that of brinjal, cabbage, chilli peppers, tofu and cashew nuts to give them a Thai flair; or put basil, olive oil and onions in a food processor and add to tomato soups.</p>.<p><br />Lastly, Tej patta forms the favourite tadka ingredient of all Indian housewives and mint leaves are almost necessarily used in chutneys, dahi and added to hot dishes to neutralise their effect on the body. <br /></p>
<p>Herbs are often considered a part of Western cooking only. Thyme, rosemary and parsley – the most common herbs in West are not grown in India and hence not known to be used in traditional Indian cooking. <br /><br />What most of us do not know, however, is that India has its own rich culinary history of herb usage. Some herbs are found only in India and used liberally in Indian cuisine.<br /><br />Culinary herbs, by definition, are the leafy parts of a plant which are used to lend aroma, flavour, colour or some nutritional value to a dish. Spices, on the other hand, comprise the seeds, fruits, bark, root and flower of a plant. <br /><br />Also, culinary herbs are distinct from vegetables because of the fact that they are used in small amounts –only to provide flavour rather than substance to food. Used in fresh and dried varieties, they provide different qualities to dishes.<br /><br />Curry leaves (Kadi Patta), Coriander leaves (Dhania patta), Fenugreek leaves (Kasuri methi), Holy basil (Tulsi patta), Bay leaves (Tej patta) and Mint leaves (Pudina) are some of the most commonly used herbs in Indian cooking but often clubbed with spices.<br /><br />Aromatic Kadi patta is extensively used for preparation of South-Indian dishes like sambhar, rasam, upma and the Gujarati poha without it is almost unthinkable. <br /><br />They are also used to tadka dals and vegetable curries, chutneys and, pickles made of these leaves with shredded coconut, mustard and green chillies is really tasty. Besides, curry leaves have medicinal benefits too like curing constipation, nausea, fighting diabetes and improving skin.</p>.<p>Dhania is possibly the most widely used herb in the Indian kitchen. Mostly used to garnish dishes besides being consumed in fast food such as bhel puri, coriander is loved for its aroma and cooling taste Its fresh green colour also enhances visual appeal of a dish. <br />Dried Kasuri Methi, on the other hand, is used in cooking. <br /><br />It can be used in preparing vegetables like cauliflower, yam, carrots and aloo methi and methi parathas are again unthinkable without a dash of this herb. It is also known to be a natural cure for arthritis.<br /><br />Tulsi leaves, the most sacred herb of India, are widely used in the West in its dried, powdered variety to season tomato sauces and pizzas. Combined with pine nuts and parmesan cheese as Pesto, it is used in pasta and whole wheat brushetta. You can add basil to vegetable stir-fries like that of brinjal, cabbage, chilli peppers, tofu and cashew nuts to give them a Thai flair; or put basil, olive oil and onions in a food processor and add to tomato soups.</p>.<p><br />Lastly, Tej patta forms the favourite tadka ingredient of all Indian housewives and mint leaves are almost necessarily used in chutneys, dahi and added to hot dishes to neutralise their effect on the body. <br /></p>
