All you need to know about this very fragrant plant
Coming from India, but present in Europe for many centuries as it is well suited to the Mediterranean climate. It has antioxidant and anti-inflammatory properties. It needs no introduction, it's used very commonly in kitchen for various purposes, expecially in Italian cousine. In Indian cuisine it is used mainly in soups. Recall that it does not like prolonged cooking which tends to cancel its taste, therefore it is always better to add it at the end of cooking.
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