Abstract

A REVIEW ON THE RECENT FLAVOURING HERBAL MEDICINES OF TODAY

Arti B. Dalvi*, Pallavi R. Kale, Megha V. Khatal and Dhananjay A. Landge

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Abstract

Herbs are the most popular flavour enhancers, and they have numerous health benefits. Adding them in small amounts to pasta, salads, sautéed vegetables, curries, fried rice, or dips and sauces can result in enhanced flavours. Fresh and dried versions serve the same purpose, especially when fresh versions are unavailable. The purpose of this article is to investigate and review current flavouring herbs with reference to previous texts. A review of the literature was conducted on various herbs such as dill, cilantro, parsley, chives, mint, oregano, and others that can be used as healthy and flavour-enhancing sprinklers and garnishers for foods. Herbs are found in nature in a variety of forms and patterns; some provide anti-inflammatory benefits, others are antimicrobial, and the majority are digestive in nature. These herbs are high in phytoconstituents and have a variety of properties such as anti-oxidant and carminative effects. They are also more effective than artificial additives.

Keywords: Flavour, Herbs, Foods, Phytoconstituents, Carminative, Health.