Aromatic herbs that make Assamese cuisine so delicious
Assam, a state in northeastern India, is known for its rich cultural heritage and diverse flavors. The cuisine here is characterized by the use of various aromatic herbs that add unique fragrances and tastes to the dishes. These herbs not only enhance the flavor but also offer numerous health benefits. Let's explore five crucial aromatic herbs that are staples in Assamese kitchens.
Man dhania: The citrusy aroma
Man dhania, also known as long coriander or culantro, is an herb with a strong citrusy aroma reminiscent of regular coriander. It's an essential ingredient in Assamese cuisine, used to flavor fish curries and lentil dishes. Rich in vitamins A, B, C, and minerals like calcium and iron, it not only adds zest to meals but also boosts overall health.
Outenga: Tangy flavor enhancer
Outenga, known as elephant apple, is both a fruit and an herb. Its leaves are prized in Assam for adding a tangy twist to dal. These leaves are not just for flavor; they're rich in vitamin C and antioxidants, aiding detoxification. Their inclusion in the Assamese diet underscores their importance in both taste enhancement and health benefits.
Bhedailota: The digestive aid
Bhedailota leaves, recognized for their medicinal qualities, carry a hint of bitterness and are a staple in Assamese cuisine. These leaves are frequently tossed into salads or eaten raw, offering digestive benefits and relief from stomach issues. While they contribute to the healthful aspects of a meal, they also infuse a refreshing element into the traditional dishes of Assam.
Dhekia xaak: Nutrient-rich green
Dhekia xaak, or fiddlehead ferns, serve as both an aromatic herb and a nutritious green in Assamese cuisine. This versatile plant is often stir-fried or included in vegetarian dishes for its earthy taste. It's loaded with health-promoting antioxidants, dietary fiber, omega-3 fatty acids, and essential vitamins A and C. Dhekia xaak is a delightful addition that promotes well-being while pleasing the palate.
Tengesi: Sourness with benefits
Tengesi, known for its sour profile, is a key herb in Assamese cuisine, often found in dishes like tangy lentil soups. These leaves are not just about flavor; they're a powerhouse of vitamin C and anthocyanins, which are known for their anti-inflammatory properties. Incorporating tengesi into meals is a delicious way to support heart health and add a distinctive sourness to the Assamese palate.
