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Those who have tasted Indian cuisine must know that each of cuisine is rich herbs and spices. Some of you may be able to mention some herbs and spices commonly used in Indian cooking such as curry leaves or cinnamon but you also know that more of those herbs and spices are not easy to mention. The list of herbs used in Indian cooking and its health benefits below may give you some insight knowledge about some secret recipes most Indian would add to their cuisines.
Beside of being used as cooking herbs and spices, Indian people also have habit to chew clove. This habit helps them fighting bad breath naturally while for pregnant mothers, clove is good to fight morning sickness.
Cassia bark is also well known cinnamon which is obtained from the bark of cassia tree. The benefits of cinnamon are for gout, hypertension, overcoming heartburn, treating diarrhea and also effective lowering blood sugar level.
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Compared to the regular white pepper, black pepper is tasted a bit bitter which is perfect for some Indian cuisines. When talking about the benefits of black pepper, this type of pepper could act as antidepressant and prevent cancer.
Cumin seeds are among spices that every Indian kitchen should have. It is not only tasty but also healthy to help digestion, boost immunity system, cancer prevention and also excellent source of vitamin A and plant-based protein.
We regularly see the use of many types of conventional herbs and spices like turmeric or garlic. But since we have now been introduced to the concept of fusion food, there has been an increase in the uses of newer herbs and spices like oregano and basil. Oregano has gone from being just a pizza topic to something more useful.
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Not only does ginger add an amazing flavour to meals as a marinade, it is also useful in settling the stomach. It is frequently used in tea and can also help in soothing morning sickness. Ground ginger is also used in baking and has a more intense flavour.
Garlic like ginger adds a robust flavour to meals. It also has medicinal properties and helps regulate blood sugar and heart rate. When mixed with ginger it makes for an amazing marinade or paste, frequently used in Indian cooking among other herbs and spices
Mustard powders and pastes are used to thicken the gravy. The seeds along with oil and other herbs and spices are also used to add tadka to dal or vegetables. Mustard is generally stored as seeds instead of paste as they last longer that way.
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