Five Ayurveda Herbs We Must Have in Our Kitchen

by Plavaneeta Borah

The Delightful Flavors of Five Ayurveda Herbs

When it comes to sitting down for a meal, there is no greater feeling of satisfaction than being rewarded with delightful flavors. This is the reason why culinary masters go all out when it comes to perfecting the flavor in their dish. This could result from anything – from adding spices, to herbs and more.

In Ayurvedic cooking, taste or rasa plays a very important role. And no, it doesn’t just have to do with making a dish delicious, but also delving deep into how all the ingredients put together can benefit your body and its well-being. Each ingredient has unique properties, and it finds ways to make the most out of those benefits.

Five Ayurveda Herbs Boost Flavor in the Kitchen

Herbs, the flavor boosters, have long held a prized spot in the kitchens. They continue to be the magic ingredient used by many cooks to transform an ordinary dish into a memorable treat. They just never fail to impress. You can use them in some ways – as sprigs, chopped and mixed with other ingredients, or made into a paste and then used in marinades, curries, etc.

We bring you a round-up of five Ayurveda herbs that are known for their signature flavor and health benefiting properties, and how you can use them in the kitchen.

1. Curry Leaves

The pride and glory of South Indian cuisine, curry leaves are extensively used in spicy meat-based stir-fries, sambhar, rasam, upma, dosa filling and chutneys, among others. The rest of the Subcontinent also uses it as tadka for dals. Its sharp flavor works wonders to lend character to a dish, and it teams very well with spices, especially black pepper. Just fry it in a little oil to extract the aroma and then use it to prepare your dishes.

Curry leaves are packed with fiber, essential vitamins and minerals, antioxidants and anti-bacterial agents. They are good for keeping a check on blood sugar levels and cholesterol, and known to treat anemia.

2. Bay Leaves

This aromatic leaf is widely known for its medicinal properties. In the kitchen, it is mainly used to tune up the flavor in dals, curries, biryani, rajma, chole, etc. The leaves are commonly available in the dried form. They are added to the dishes and left to simmer for an hour or so to extract its flavor, which otherwise is very mild. They are often discarded once the dish is ready as they are not meant for consumption. Fresh leaves are also available, and it is said that soaking them in water for a few hours and then drinking the water early morning could help keep a check on blood sugar level.

Bay leaves have a mildly sweet flavor, like cinnamon. It may not be as prominent as other herbs, but it plays a significant role in developing underlying flavors in a dish. They contain powerful antioxidants and are believed to help prevent cancer and kidney stones.

3. Pudina (Mint)

Pudina or mint is one of the most commonly used herbs in the kitchens. It is not just a powerhouse of medical properties, but the distinctive flavor lends to creating some spectacular dishes. In most Indian households, pudina chutney is the popular condiment that accompanies almost every meal – from teaming it with parathas for breakfast, having it with rice and dal for lunch, to dipping those deep-fried snacks in them or using it to make sandwiches.

The refreshing flavor of mint also makes it the obvious choice to shake juices during summers. It is also extensively used in marinades in curries.

4. Holy Basil

Unlike the Italian or the Thai variants, the Indian basil is milder in flavor but is used to prepare a few dishes where it lends a peppery zing such as in soups and stir-fries. It is not without reason that this herb is considered holy. In Ayurveda, it is known for its healing properties and used to treat some ailments – from fever, common cough and cold to respiratory disorder, heart disease, stress, skin infection, headaches, etc.

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5. Methi (Fenugreek)

Methi or fenugreek is another herb that is common in the Indian kitchen. However, not all are fans of its bitter flavor. It is used in dal, curries, stir-fries and as a filling in parathas. A popular dish in most Indian households is Methi Aloo, where the sweetness of the tuber and the bitter flavor of the greens pair beautifully to create a delightful treat. The Gujarati thepla is another popular dish which is flatbread made with wheat flour, gram flour and methi leaves. It is usually eaten with chilli pickle. The trick to using methi leaves is balancing its flavor with the other ingredients. Both the dried and the fresh leaves are used in the preparation of the dishes.

Methi helps keep a check on cholesterol and prevents the risk of heart disease and diabetes. It is rich in fiber, anti-oxidants, vitamins and minerals, and aids in digestion. One teaspoon of methi seeds mixed into food can prevent acid reflux.

It is always wonderful to discover healthier ingredients for some of our favorite meals. Have you tried any of these five Ayurveda herbs? You may wish to have them in your kitchen now, or for your garden in the spring.

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