Curry Herbs


The flavors of India are diverse and complex, but the one thing that ties them all together is the use of spices. Curry powder is a blend of several different spices and herbs that can vary from region to region. In this blog post, we’ll explore some common curry herbs used in curries such as fenugreek, black salt, cilantro and more!



Fenugreek is a plant that’s used in many Indian and Middle Eastern dishes. It tastes similar to maple syrup, which is why it’s often used as a sweetener. Fenugreek can also be found in curry powders, but it should be added after cooking so that the flavor isn’t lost.

Indian Black Salt and Ayurveda

If you’ve ever had Indian food, chances are you’ve come across black salt before. It’s known as kala namak in Hindi and is used to balance the taste of food. Kala namak is often seen alongside other spices like cumin, coriander and turmeric as part of a spice blend called sambar podi (also called sambhar powder). Sambar powder contains many of the same ingredients that make up garam masala spice blends but has no chilli or ginger to give it its distinctive sweet-sour flavour.

Black salt is also used in Ayurvedic cooking to balance body’s three doshas: vata (air), pitta (fire) and kapha (water).


Cilantro is also known as coriander. This herb has a very strong flavor and is used in many curries. It is also used in many other dishes, such as salads and soups. Cilantro can be added to drinks such as margaritas and cocktails.

Ajwain Seeds

Ajwain seeds, also known as carom seeds, taste like thyme and cumin. They’re commonly used in Indian cooking.

Ajwain has many health benefits:

  • Ajwain can help with indigestion by stimulating digestive juices and relieving gas.
  • Some people use it to treat flatulence and stomach upset.
  • It can also relieve heartburn symptoms due to its anti-spasmodic properties (it helps relax your muscles).
  • In addition, this herb is believed to have antibacterial properties that make it useful for treating infections like coughs, asthma or even arthritis

Herbs that Help with Digestion

Parsley, coriander and cilantro are often used in Indian cuisine, and they can help with digestion. Fenugreek also helps to improve digestion because it’s known for its ability to increase the amount of saliva produced by your mouth. You may want to make sure you have some fenugreek on hand before eating any spicy foods!

You can add ginger to your dish if you’re feeling a bit under the weather or just want to give your body a boost. Ginger is an antioxidant that may help reduce inflammation in your body.

Another herb that aids in digestion is cinnamon, which contains calcium carbonate—the same mineral found in bones! This means that adding cardamom (another spice used in Indian dishes) could be beneficial when paired with cinnamon because both spices contain natural anti-inflammatory properties as well as antioxidants.

Fennel Seeds

Fennel seeds are an important ingredient in Indian cooking. They are used to flavor curries and biryanis and chutneys, as well as pickles and other savory dishes. Fennel seeds are usually added to the pan when cooking cream-based curries because they have a sweet taste that balances out the hot spice of chilli peppers or cayenne pepper (another common curry herb).

Mustard Seed

Mustard seeds are a great source of selenium, which is an important mineral that helps support the thyroid gland, nervous system and immune system. Mustard seed is often used in curries and pickles, as well as chutneys and spice mixes.

Curry Leaves

Curry leaves are an excellent source of iron and calcium. In addition to that, they are also rich in antioxidants. Curry leaves have been used as a traditional medicine since ancient times. They can be consumed raw or cooked, but their flavor is best when fresh and moistened with water before cooking. Curry leaves also add a wonderful aroma and flavor to every dish you make with them, so don’t forget about them next time you go shopping for spices!

A good curry is all about the spices.

Curry is a blend of spices, herbs and other ingredients. With the exception of some dishes like which are chutneys or pickles, all curries contain spices. The most important part of any curry is the spices used in it because they give it their unique flavor and aroma.

Spices are aromatic seeds, barks, flowers and roots that are dried to preserve them for long periods of time. They’re usually added to food as whole dried pods or ground into powder form before cooking with them so that they release their flavors quickly when heated up in oil (or ghee). Herbs are leaves from certain plants that add different flavors when cooked together with other ingredients like meat or vegetables


Curry is a dish that dates back to ancient times and has evolved over time. The word curry itself comes from the Tamil word “keri,” which means sauce or curry. Curry is made up of many different spices and herbs, but most importantly, it must have these five key ingredients: cumin seeds, coriander seeds/cilantro leaves (kothmiru), turmeric powder (haldi), red chili powder (lal mirch), and garam masala powder (garambola). These spices come together in just the right combination to give your meal an amazing flavor!

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