• D.J Das


Northeast India is known for its biodiversity and rich cultural prospects.Many flora and funna found here makes this place a unique one.

Many herbs are used for culinary purposes in traditional kitchen.Lets discuss some it...

1. Curry leaves (Narsinha in assam):

This special type leaves are famous among south India and as well as in assam (Northeast Indian) because of it flavour and It enriches the taste of some traditional cuisine like "Fish with curry leaves curry" , "Curry leaves pakora" etc.This particular leaves are rich in calcium , potassium, ash, Vitamin k and vitamin C, Vitamin E as well. It rich also rich in Vitamin B 6 which causes formation of melanin and hence prevent grey hair and it also helps in production of serotonin and finally melatonin which induces good sleep.

2.Manimuni(Centella Asiatica):

This herb is used in assamese kitchen for its unique taste .This herb is basically cooked with fish and potato.This herb acts as soothing agent in diarrhea in cooked bland form as it replenishes the minerals lost in diarrhoea .

3.Masundari tenga:

This herb is very unique for its fishy flavour . This herb is used as in roasted form , green salad form , fish gravy formin north east India. This herb is found to be very useful in bloating stomach in raw or cooked form . This is rich in Vitamin A , Vitamin C and trace minerals .

4.Matikaturi leaves (assamese):

This herbs are very nutritious as rich source of minerals and vitamins . This herbs prevent hair fall due to mineral deficiency.

This herb is used as vegetable in Assam.

5. Drun saag(Thumbe(English/ Leucas aspera):Manipuri: Mayanglambum/Telugu: Tunni

This is medicinal herb is also in use in india /especially North east india for this antimicrobial proprieties.It is use as gargle solution for throat infection urosolic acid present in it also can prevent rota virus infection as it prevent early replication of virus c(Int J Antimicrob Agents. 2019 Nov;54(5):601-609. doi: 10.1016/j.ijantimicag.2019.07.015. Epub 2019 Jul 26). More over it contains alkaloid like beta sitosterol that can be use to lower cholesterol level except for sitosterolemia patient which may be lead to tendon xenthoma.

Despite of it , it is used in cooking recipes like chopping and frying with potatoes (to reduce the bitterness due to presence of triterpenoids)

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