Inca kitchens utilized a built-in herb garden to incorporate fresh herbs and spices into their traditional dishes. The Incas valued the use of herbs and spices for their culinary and medicinal properties. Herbs like huacatay, aji amarillo, and cilantro were commonly grown in Inca kitchen gardens. These herbs were used in a variety of dishes, including stews, sauces, and marinades. The Incas believed that the use of fresh herbs not only enhanced the flavor of their food but also had healing and spiritual properties.
