Abstract

REVIEW ON LEAVES AS SPICES USED AS CULINARY AT TRIPURA, INDIA AND IMPORTANCE IN HEALTHY LIFE

Biplab De, *Susmita Sarkar

Abstract

Spices are the derived parts of aromatic plants, which are used in small quantities in cooking to enhance aroma and flavor in the food items. Spices may be either fresh or dried parts of the plants such as flowers, leaves, fruits, seeds, bark, bud, roots, bulb, rhizome or whole plants. Spices are not only used in cooking food items, but they also possess potential health benefits and medicinal properties. This review will highlight the leafy spices that are used by people of state Tripura, India. In Tripura, most commonly used leafy spices includes curry leaves, mint, coriander leaves, Mexican coriander, tejpat, lemon leaves, lemon grass, ivy-rue, Indian basil, fenugreek leaves, etc. These leafy spices are enriched with phytochemicals and phytonutrients. These components exhibit antioxidant activity, stimulant, antimicrobial activity, antiseptic properties, antiinflammatory and analgesic activity, etc. and thus spices are also used in treating various types of diseases, infections, pains and symptoms like cardiovascular diseases, respiratory diseases, heartburn, irritable bowel syndrome, skin infection, indigestion, hair fail and many more.

Keywords: Spices, Tripura, culinary, leafy spices and health benefits.