Indian restaurants in Singapore are known for their use of an assortment of herbs in their cooking. If you are vegetarian and want to enjoy the full benefits of exotic herbs that make up the Indian recipe you would be well off dining at a herbal restaurant in Singapore.

Indian restaurants in Singapore are known for their use of an assortment of herbs in their cooking. If you are vegetarian and want to enjoy the full benefits of exotic herbs that make up the Indian recipe you would be well off dining at a herbal restaurant in Singapore. Here we discuss some of the top herbs that are used in the culinary items of Indian foods. Some of these herbs posses the quality to cure disease while others provides you with plenty of nutrition in vitamins, minerals and anti-oxidants.

The herbs that are used in the herbal restaurant in Singapore

Asafetida or Hing as it is called in India is a gum like substance which is derived from the combination of three giant fennel species. It has powerful smell but adds taste to cooking. This is a powerful digestive ingredient and is antimicrobial, anti flatulent, anti epileptic and an antidote for opium addiction.

Carom Seeds - Ajwain is similar to parsley and are egg shaped seeds grey in color. It has pungent smell but has strong digestive qualities. It is used mostly in fried preparations.

BAY LEAVES (Tez patta) – these leaves are used widely in sub-continent Biryani and rice preparations. It is also used as a component of Garam Masala. It is added to give flavor to the food preparation but is not eaten along with rice or Biryani.

CUMIN SEEDS (jeera) – this herbal seed is used for seasoning in Indian cooking and is used in soups and breads. Cumin seeds are used to in the treatment of diarrhea and has the quality to enhance the the strength of vision.

Clove or Laung - it is an aromatic herb and used liberally in rice preparations by herbal restaurant in Singapore. Clove oil is used in aroma therapy and to relive pain in gums and root canal. The herb has abundant Vit K, Vit C and importantly omega-3 fatty acids.

Black Pepper or kali mirch - the dried berries of pepper are added to foods to give the zing effect and is a spice sought by western world as an alternative to red chilies. It has several medicinal qualities including cardio vascular cure.

Cardamom or Elaichi - It is mixed in savory or sweet dishes and is used either crushed or whole. It is a great digestive agent and a mouth freshener.  It has overpowering flavor in foods.

Coriander or Dhaniya- it is a dry fruit of coridantorplant and is used ether as whole or powdered. It is added to provide density to curries by herbal restaurant in Singapore. It contains antioxidants and is also anticoagulant having detoxifying properties. It lowers cholesterol and is an anti-inflammatory agent.

Fenugreek Seeds or Methi - Methi leaves are utilized in indian receipe and is used in dry form. it is effective in reducing high sugar levels and is a great provider of protein.

Curry Leaves or Kari Patta – it is one of the main ingredient of south indian cooking as it adds great flavor to foods. The leaves are used extensively in Aurvedic formulations.

Fennel Seeds Or Saunf, Mango Powder Or Aamchur, Mustard Or Rai, Onion Seeds Or Kalonji, Pomegranate Seeds Or Anaardaana, Nutmeg Or Jaiphal, Poppy Seeds Of Khus Khus, Sesame Seeds Or Till and Safron are other herbal ingredients that mainly feature in india cooking. These herbs are totally organic and without side effects when used in permissible quantity.  The herbal restaurant in Singapore makes use of these herbs in their food preparations.