Indian cuisine herbalism is a comprehensive approach to health and wellness that blends the country’s extensive culinary traditions with the therapeutic qualities of herbs and spices. Since ancient times, Indian culture has valued herbs and spices for their healing properties. Using them in regular cooking is both a culinary skill and a medical practice.
Important herbs and spices used in Indian cuisine herbalism are coriander (dhania), cumin (jeera), garlic (lahsun), ginger (adrak), turmeric (haldi), and many more. These components provide several health advantages in addition to improving the flavor and scent of food. Turmeric, for example, is well known for its anti-inflammatory qualities and is frequently used to stews and curries. Ginger is frequently used in teas and recipes to help with digestion.