Season: All year round | Flavor: Distinctly earthy, slightly bitter, slightly hot peppery flavor
Belongs to Ginger family and has mustard like smell
Benefits : Good source Potassium, Iron, Sodium and vitamin C.
Primary uses : Tea and savory dishes
Season: All year round | Flavor: Delicate, sweet after cooking.
Most delicate taste in the tips & served in number of ways around the world.
Benefits : Has Pantothenic acid, Calcium, Magnesium, Zinc and Selenium, dietary fiber, protein, vitamin A, C, E (Alpha Tocopherol), B6, K, Thiamin, Riboflavin, Niacin, Folate, Iron, Phosphorus, Potassium, Copper and Manganese.
Primary uses : In soups, salads and stir-fried with main dishes.
Season: All year round | Flavor: Sweet
Large aromatic leaves, highly used worldwide in various cuisines
Benefits : Contain large amounts of Polyphenols such as Epigallocatechin gallate, or EGCG, also found in green tea. Polyphenols are natural antioxidants found in many plant based foods.
Primary uses : sometimes cooked-in dishes else dishes are served on them.
Season: All year round | Flavor: Aromatic & slightly spicy
Herb that grows easily and adds well to many dishes
Benefits : Basil is an excellent source of vitamin A(in the form of carotenoids such as beta-carotene), C, K and Manganese; a very good source of Copper, Calcium, Iron, Folate, Magnesium and Omega-3 fatty acids.
Primary uses : In stir-fried dishes and some Italian foods