Miracles in the Kitchen: Effects of Asian Herbs

Asian cuisine is known not only for its rich palette of tastes and aromas, but also for the use of various herbs and spices that add their unique properties to the dishes.

These herbs are not only culinary flavors, but also have various beneficial effects on health. In this article, we will look at some of these herbs and their effects, which are a common part of Asian cuisine.

Turmeric (Curcuma longa):

• Turmeric is one of the most famous herbs in Asian cuisine and is known for its powerful anti-inflammatory and antioxidant properties.
• It contains a compound called curcumin, which can help protect the body against various diseases, including heart disease and cancer.
• Turmeric is often used in curry spices and also as an ingredient in drinks such as golden milk.

Ginger (Zingiber officinale):

• Ginger has strong anti-inflammatory and anti-emetic properties and is also rich in antioxidants.
• It helps digestion and relieves nausea and vomiting.
• It is often added to Asian dishes, teas and soups for its distinct taste and medicinal effects.

Galangal (Alpinia galanga):

• Galangal is a spice with a sharp and spicy taste, similar to ginger, but with a more complex and rich aroma.
• It contains compounds with anti-inflammatory and antibacterial effects.
• It is a common ingredient in Thai, Malaysian and Indonesian cuisines, where it is used in curry pastes, sauces and soups.+

Lemon grass (Cymbopogon citratus):

• Lemongrass has a refreshing citrus scent and is known for its antimicrobial and antioxidant properties.
• It is used to support digestion and can help remove toxins from the body.
• It is often used in Asian cuisines, especially Thai and Vietnamese dishes such as tom yum soup

Coriander (Coriandrum sativum):

• Coriander has detoxifying properties and can help cleanse the body of toxins.
• It also contains vitamins A and K, calcium, iron and antioxidants.
• It is often used in East Asian cuisines, especially in Thailand and Vietnam, as an ingredient in sauces, soups and many other dishes.

Mexican coriander (Eryngium foetidum):

• Mexican cilantro, also known as culantro, has a strong flavor similar to cilantro, but with more intensity.
• Contains vitamins A and C, calcium, iron and antioxidants.
• It is often used in Thai, Vietnamese and Indian cuisines, especially in curries and soups.

Vietnamese coriander (Persicaria odorata):

• Vietnamese coriander, also called rau ram, has a fresh and spicy taste with a hint of lemon.
• It contains essential oils that have antimicrobial properties and can help detoxify the body.
• It is often used in Vietnamese dishes.

Mint (Mentha):

• Mint is a refreshing herb with a mild minty aroma that is often used in Asian cuisine to enhance flavor and improve digestion.
• It contains menthol, which can help relax the muscles of the digestive tract and alleviate digestive problems.
• Mint is often added to Thai salads, soups and drinks such as Thai mint tea.

Thai basil (Ocimum basilicum var. thyrsiflora):

• Thai basil, also known as hot basil, has a stronger flavor than traditional Italian basil with a slightly sharp and spicy note.
• It contains essential oils that have antiseptic and antibacterial properties.
• It is used in Asian cuisines, especially Thai and Indian dishes, as an ingredient in curries or in fresh herb sauces and soups.

Green perilla (Perilla frutescens var. crispa):

• Perilla green has a distinctive flavor with a light spicy and minty touch that pairs well with a variety of Asian dishes.
• It is rich in vitamins A and C, antioxidants and minerals.
• In Japanese cuisine, it is used as a spicy accompaniment to sushi, sashimi and other dishes. It is also often added to soups, salads and various dishes to give them its characteristic taste and aroma.
• In China, it is often used for cooking and pickling, but it is also used as an accompaniment to fish and meats.

Perilla frutescens:

• Perilla purple is an aromatic herb with a rich flavor that is often used in Korean, Japanese and Chinese cuisine.
• It contains antioxidants and flavonoids that can help protect the body from free radicals and inflammation.
• It is often added to various dishes, such as sushi, rolls and soups, for its characteristic taste and aroma.

These herbs and spices are an integral part of Asian cuisine, and their proper use and consumption can not only add flavor to your meals, but also improve your overall health. Be brave and try new ingredients in your kitchen to discover all their wonderful properties.