What Is Mati Kaduri In Assam And Why Is It An Important Aromatic Herb In Assamese Cuisine?
Mati Kaduri also known as Sessile Joyweed or Dwarf Copperleaf, is a fragrant, medicinal herb widely used in Assam for both culinary and therapeutic purposes. Known for its refreshing aroma and slightly cooling taste, it is often consumed raw as a garnish, mixed in salads, or lightly cooked with pulses and vegetables.It's a popular leafy green vegetable used in Assamese cuisine, particularly in fish curries and dals, and is known for its cooling and medicinal properties. Mati-Kaduri is an aquatic plant, often found in wet or damp areas, and is characterized by its small, shiny white flowers. In Assamese cuisine, it's commonly cooked with fish, lentils, or potatoes, and is also known for its subtle, tangy flavor.
Rich in antioxidants, vitamins, and minerals, Mati Kaduri is traditionally believed to aid digestion, reduce inflammation, and promote overall wellness. In Assamese cuisine, it holds a special place as a natural flavor enhancer that adds freshness to meals without overpowering other ingredients. Beyond the kitchen, Mati Kaduri is also valued in folk medicine, where it is used in remedies for stomach ailments and seasonal illnesses, making it an integral part of Assam’s food and healing traditions.
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