9 Most important Herbs of Indian kitchen which keeps you Healthy

Curry leaves: Curry leaves have been demonstrated to have anti-inflammatory qualities and are high in antioxidants. They are frequently used in Indian cooking to enhance flavour.

Holy basil: The plant holy basil, often called tulsi, has been utilised for many years in Ayurvedic therapy. Antibacterial, antiviral, and anti-inflammatory activities are thought to exist in it.

Fenugreek: Fenugreek is a plant whose anti-inflammatory, antioxidant, and anti-cancer activities have been demonstrated. It is frequently used as a flavouring ingredient in Indian food.

Cumin: It has been demonstrated that the spice cumin contains anti-inflammatory and antioxidant effects. In Indian cooking, it is frequently used to flavour foods.

Coriander: It has been demonstrated that coriander contains anti-inflammatory qualities and is high in antioxidants. It is frequently used as a garnish or flavouring in Indian food.

Garlic: The antibacterial and antiviral effects of garlic are well recognised. It is used to strengthen the immune system and stave against illnesses like colds.

Ginger: Another plant with potent anti-inflammatory effects is ginger. It is frequently used to treat digestive issues such as nausea, vomiting, and others.

Turmeric: Spices like turmeric have potent anti-inflammatory effects. Since ancient times, it has been used to treat a wide range of illnesses, such as arthritis, digestive issues, and skin conditions.

9 Most important Herbs of Indian kitchen which keeps you Healthy | 9 Most important Herbs of Indian kitchen which keeps you Healthy