Herbs
42 records, starting with what is already in an everyday kitchen. Each one carries its traditional description and its own safety context.
All Herbs records
Ajwain is a strong, aromatic herb commonly used as a spice in Indian cooking. It has a sharp taste and is traditionally valued in small food-based use
Traditionally described
Aloe vera is a well-known succulent herb with thick, fleshy leaves and a cooling gel inside. It is commonly known in traditional household and plant-b
Source-backed, traditionally described
Amla, also known as Indian gooseberry, is a sour fruit with a long place in traditional Indian food and Ayurveda. It is often used in small amounts in
Source-backed, traditionally described
Arjuna is a traditional tree herb known for its bark. It has a long place in Ayurvedic learning and is presented here only for safe, general education
Source-backed, traditionally described
Ashwagandha is a well-known Ayurvedic herb traditionally valued for its root. It has a strong earthy smell and is presented here only for general trad
Source-backed, traditionally described
Bhringraj is a traditional herb with a long place in Ayurveda. It is often known through classical herbal learning and traditional hair oil preparatio
Traditionally described
Bibhitaki is a traditional Ayurvedic herb known for its dried fruit. It is one of the three fruits used in Triphala and is presented here only for gen
Traditionally described
Black pepper is a familiar kitchen spice with a sharp, warming taste. It is often used in small amounts to add flavor and warmth to everyday foods.
Traditionally described
Brahmi is a well-known Ayurvedic herb traditionally valued for its small green plant parts. It is often mentioned in classical learning and is present
Traditionally describedBrahmi (Bacopa)
Bacopa monnieri · Brahmi
Source-backed
Cardamom is a fragrant kitchen spice with a sweet, fresh, and slightly sharp taste. It is often used in small amounts in teas, sweets, rice dishes, an
Traditionally described
Cinnamon is a warm, aromatic spice made from tree bark. It is commonly used in small amounts to add a sweet, spicy, and comforting taste to food and d
Traditionally described
Clove is a strong, aromatic spice made from dried flower buds. It is commonly used in small amounts to add a warm, sharp, and fragrant taste to food a
Traditionally describedCoconut
Cocos nucifera · Narikela
Coconut is a familiar tropical fruit with a mild, sweet taste. It has a long place in Indian food culture and traditional Ayurveda learning, and is pr
Traditionally described
Coriander is a familiar kitchen herb and spice used for its fresh leaves and aromatic seeds. It is commonly used in everyday cooking for its gentle fl
Traditionally described
Cumin is a familiar kitchen spice with a warm, earthy, and slightly sharp taste. It is often used in small amounts to add flavor and aroma to everyday
Traditionally described
Dashamoola is a classical Ayurvedic group made from ten roots. It is not a single herb, but a traditional combination used in Ayurveda learning and cl
Traditionally described
Fennel is a sweet, aromatic kitchen herb commonly known for its seed-like fruits. It is often used in small amounts in food, drinks, and simple househ
Traditionally described
Fenugreek is a familiar kitchen herb and spice with a strong, slightly bitter taste. Its seeds and leaves are often used in Indian cooking in small am
Source-backed, traditionally described
Giloy is a classical Ayurvedic climbing herb traditionally known for its stem. It is also called Guduchi and is presented here only for general tradit
Traditionally described
Ginger is a familiar kitchen herb with a sharp, warm, and slightly sweet taste. It is often used in small amounts in cooking, teas, and simple home pr
Source-backed, traditionally described
Gokshura is a classical Ayurvedic herb commonly known for its thorny fruit. It is also known as Tribulus or Puncture Vine and is presented here only f
Traditionally describedGuduchi / Giloy
Tinospora cordifolia · Guduchi
Source-backed
Haritaki is a traditional fruit-based herb with a long place in Ayurveda. It is often known as one of the three fruits used in Triphala and is present
Traditionally described
Jatamansi is a traditional Himalayan herb with a long place in Ayurveda. It is often known through classical herbal learning and is presented here onl
Traditionally described
Kutki is a classical Ayurvedic herb known for its very bitter taste and traditional use of the root and rhizome. It is not a regular kitchen herb and
Traditionally described
Licorice is a naturally sweet root with a long place in Ayurveda and traditional herbal learning. It is often known as Yashtimadhu or Mulethi and is p
Traditionally described
Pippali, also known as Long Pepper, is a traditional spice-herb with a sharp, warm taste. It has a long place in Ayurveda and is presented here only f
Traditionally described
Manjistha is a classical Ayurvedic herb known for its red-colored root. It is also called Indian Madder and is presented here only for general traditi
Traditionally described
Moringa is a well-known tree used in both food and traditional herb contexts. Its leaves, pods, seeds, and other parts are known in Ayurveda, and this
Traditionally describedMulethi
Glycyrrhiza glabra · Yashtimadhu
Mulethi is a naturally sweet root with a long place in Ayurveda and traditional herbal learning. It is also known as Licorice or Yashtimadhu and is pr
Traditionally described
Mustard is a strong, pungent kitchen herb commonly used for its seeds, leaves, and oil. It has a sharp taste and is often used in small amounts in tra
Traditionally described
Neem is a traditional tree herb with a strong bitter taste and a long place in Ayurveda. Its leaves, bark, seeds, flowers, and oil are known in tradit
Traditionally described
Punarnava is a classical Ayurvedic herb known for its spreading plant habit and traditional use of the root and whole plant. It is presented here only
Traditionally describedRock Salt
Not applicable; natural mineral salt mainly composed of sodium chloride, also known as halite · Saindhava Lavana
Rock Salt is a natural mineral salt commonly used in food for its mild salty taste. In Ayurveda, it is known as Saindhava Lavana and is presented here
Traditionally describedSesame
Sesamum indicum · Tila
Sesame is a familiar seed with a mild, nutty taste and a long place in Indian food culture and Ayurveda. Its seeds and oil are commonly known in tradi
Traditionally described
Shatavari is a traditional root herb with a long place in Ayurveda. It is often known through classical herbal learning and is presented here only for
Traditionally described
To be detailed
Traditionally described
Trikatu is a classical Ayurvedic three-herb formulation made from dry ginger, black pepper, and long pepper. It is known for its strong pungent taste
Traditionally described
Triphala is a traditional Ayurvedic blend made from three fruits: Amla, Bibhitaki, and Haritaki. It has a long place in classical Ayurveda and is pres
Traditionally described
Tulsi, also known as Holy Basil, is a familiar aromatic herb with a long cultural and traditional background. It is commonly known for its fragrant le
Source-backed, traditionally described
Turmeric is a familiar golden kitchen herb with a warm, earthy, and slightly sharp taste. It has a long place in Indian cooking and Ayurveda, and is p
Source-backed, traditionally describedNo records match that.