List of plants used in South Asian cuisine

List_of_plants_used_in_South_Asian_cuisine is a comprehensive compilation of various plants that are integral to the culinary traditions of South Asia. South Asian cuisine, which includes the cuisines of India, Pakistan, Bangladesh, Sri Lanka, Nepal, Bhutan, and the Maldives, is known for its rich diversity and the use of a wide array of plants in its dishes.

Herbs and Spices

South Asian cuisine is renowned for its extensive use of herbs and spices. Some of the most commonly used herbs and spices include:

• Coriander (Coriandrum sativum): An annual herb in the family Apiaceae, coriander is used in various forms - seeds, fresh leaves, and powdered form.

• Turmeric (Curcuma longa): A perennial plant of the ginger family, turmeric is used for its rhizome, which is often dried and ground into a spice.

• Cumin (Cuminum cyminum): An annual herbaceous plant, cumin seeds are used in their whole form or ground into a powder.

Fruits and Vegetables

A variety of fruits and vegetables are used in South Asian cuisine. Some of the most commonly used include:

• Mango (Mangifera indica): Known as the king of fruits, mangoes are used in a variety of dishes, from pickles to desserts.

• Okra (Abelmoschus esculentus): A flowering plant in the mallow family, okra is used in a variety of dishes due to its unique texture and taste.

Grains and Pulses

Grains and pulses form the staple diet in South Asia. Some of the most commonly used include:

• Rice (Oryza sativa): A staple food for the majority of South Asia, rice is used in a variety of dishes, from main courses to desserts.

• Lentils (Lens culinaris): Lentils are a type of pulse used in a variety of dishes, especially in the form of dal.

See Also

• Indian spices
• Pakistani spices
• Bangladeshi cuisine
• Sri Lankan cuisine
• Nepalese cuisine
• Bhutanese cuisine
• Maldivian cuisine