More Herbs used in Indian cooking

More Herbs used in Indian cooking

Absolutely, let's continue exploring more herbs used in Indian cooking with their botanical names and descriptions:

• Kasuri Methi (Dried Fenugreek Leaves - Trigonella foenum-graecum): Kasuri methi adds a distinct, slightly bitter taste to dishes. It's often used in North Indian curries and bread.
• Ajwain (Carom Seeds - Trachyspermum ammi): Ajwain seeds have a strong, pungent flavor with thyme-like notes. They are commonly used in flatbreads and spice blends.
• Nigella Seeds (Kalonji - Nigella sativa): Also known as black cumin or onion seeds, nigella seeds have a mild, peppery flavor. They are used in naan bread and spice blends.
• Poppy Seeds (Khus Khus - Papaver somniferum): Poppy seeds are nutty and mildly sweet, often used in gravies, desserts, and spice blends.
• Star Anise (Illicium verum): Star anise has a sweet and licorice-like flavor. It's used in biryanis and some meat dishes for its distinctive taste.
• Black Pepper (Piper nigrum): Black pepper, known for its heat and pungency, is a common spice used in various Indian recipes.
• Red Chili Powder (Capsicum annuum): Ground red chili powder adds heat and vibrant color to dishes. The spiciness can vary based on the type of chili used.
• Saffron (Crocus sativus): Saffron threads add a unique floral flavor and a rich golden color to biryanis and desserts.
• Fennel Seeds (Foeniculum vulgare): Fennel seeds have a sweet and licorice-like taste, often used in spice blends and after meals as a mouth freshener.
• Pomegranate Seeds (Anardana - Punica granatum): Dried pomegranate seeds add a tangy flavor to chutneys, spice blends, and certain curries.
• Tamarind (Tamarindus indica): Tamarind, with its sour taste, is a key ingredient in chutneys, sauces, and some savory dishes.
• Kokum (Garcinia indica): Dried kokum adds a sour flavor to certain coastal Indian dishes and beverages.
• Sesame Seeds (Til - Sesamum indicum): Sesame seeds are nutty and are used in various forms in Indian cooking, especially in sweets and snacks.
• Turmeric Leaves (Curcuma longa): Turmeric leaves, used in some regional cuisines, impart an aromatic flavor, often in wrapping or cooking certain dishes.
• Pandanus Leaves (Pandanus amaryllifolius): Also known as Rampe, Pandanus leaves are used in South Indian and Sri Lankan cuisines for their unique fragrance.

Exploring these herbs with their botanical names provides a deeper insight into the diverse world of Indian culinary ingredients. Feel free to experiment with these herbs to create your own delicious Indian dishes!

Source: ChatGPT