Seasoning Herbs- Traditional Family Medicine (Health Series)

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The art and skill of cooking specially of the savoury dishes depends to a great extent on the type and amount of the materials added at the final touch as it were. Such substances that are solely employed to heighten the flavour and taste of the food stuffs are called seasoning materials. In India, we have a large variety of herbs of this nature that have been in cherished use since times immemorial. And, it is these that constitute the speciality of Indian culinary practices that add a jest, an inviting appetite and a refreshing aroma to the preparations. More importantly, apart from being valuable flavouring agents, they also serve as medicative materials whose significance is also equally varied. A knowledge of both of these aspects moreover has in addition formed an important domestic knowhow among the mothers, again, handed down by centuries of tradition and confirmed by actual practice for ages together. Modern study has largely ratified the manifold utilisability of these very common ingredients of an Indian kitchen store. Infact, it has itself employed and also sanctions the uses of many of them.

We shall try to offer an idea of the richness of this knowledge in the present work. The common notion that in many cases, our food itself can be used as a medicine is largely due to the medicative utilisability of the seasoning herbs. Ayurvedic authors never tire of their advise to employ such medicinal food stuffs in the common and routine preparations for our health as well as in curing many an important affliction.