Basic Herb Garden – Herbs – Herbs Tips and Herb Benefits

Herb Cooking In India and China

Well I was introduced to herb cooking by my Aunt. During my childhood days whenever I visit her home I would see her putting fresh herbs in vegetables for aroma and taste. I would also see her adding dry herbs as spices to taste dish better.  As I grew older and older my association with herbs became more intense. Although I don’t take any herb medicine, I keep them for cooking only.

Fresh herbs or dry herbs play crucial role in Indian and Chinese cooking. They add color, aroma, taste and nutrition’s to cooked dish. This is not new concept form ages herbs are being used in Indian and Chinese cooking’s.

The typical word used of Indian spices is called Masala. It is mixture of herbs, spices and other condiments. A very popular herb term used by Indians in India. The use of herbs differs from region to region. In some regions herbs are used to prevent common diseases such as cold, cough, flu body ache etc. In some case herbs are also taken for curing chronic diseases. In some area herbs are primarily used for adding taste and aroma to vegetable and non-vegetable dishes.

Although there is long list of herbs used in India and China, following are most popular herbs used in these countries.

1. Basil (Tulsi called in India)
2. Bay Leaf (Tej Patta called in India)
3. Black Cardamom (Badi Eliachi  called in India)
4. Cloves
5. Coriander Powder (Dhania called in India)
6. Cumin Seeds (Jeera called in India)
7. Curry Leaves (Kaddipatta called in India)
8. Fennel Seeds (Saunf)
9. Fenugreek Leaves
10. Saffron (Kesar called in India)
11. Ginkgo Biloba (Chinese Herb)
12. Ginseng (Chinese Herb)
13. Chaste Berry (Chinese Herb)
14. Dong Qui (Chinese Herb)
15. Ephedra (Chinese Herb)

The art of cooking herbs has been passed on from generation to generation in both countries and is integral part of their culture.