The role of coriander, mint, ginger, and garam masala in enhancing flavour
Siddhartha Jana
Spices like coriander, mint, ginger, and garam masala enhance the flavour and complexity of dishes, transforming them into culinary delights.
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Coriander offers a fresh, citrusy flavour and is packed with antioxidants that aid in lowering blood sugar and reducing inflammation.
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Mint adds a refreshing touch to food, aids digestion, prevents nausea, and boosts immunity with vitamins A and C.
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Ginger contributes a warm, spicy flavour and is known for its anti-inflammatory properties, improving digestion and reducing muscle pain.
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Ayurvedic principles endorse these spices for their ability to balance body doshas (Vata, Pitta, and Kapha) and enhance digestive fire (Agni).
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Incorporating these spices into packed meals not only enhances flavour but also allows them to marinate and intensify before consumption.
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Regular use of these flavorful ingredients not only delights the palate but also supports overall health with their nutritional and medicinal properties.