Coriander Whole Seeds ~ Dhaniya Saabut
The seeds are mild and sweet. When ripe, the seeds are very light-brown in
color. They have a fragrant flavor that is reminiscent of both citrus peel and sage.
Roasting coriander seeds enhances its flavor. In parts of India, it has traditionally
been used for its anti-inflammatory properties.
Medicinal Properties:
Swellings: Drink coriander tea(1 tsp coriander seeds steeped in a cup of warm
water).
High cholesterol: Regular intake of coriander decoction made by boiling 2 tsp
dry seed powder in 1 teacup water.
Diarrhoea: 2 - 3 tsp coriander seeds soaked overnight in water and taken next
morning with 1 cup buttermilk.
Mouth Ulcers: Boil 1 tsp coriander seeds in 2 teacups water till it is reduced to 1
teacup.Add sugar to taste and drink when lukewarm.Repeat twice or thrice a day.
Anaemia and Kidney Problems: Frequent intake of coriander tea:boil or steep
2 tsp coriander powder in a glass of water.Add sugar to taste.
- Cumin(Jeera):
Medicinal Properties:
Diabetes: Take 1/2 tsp of crushed jeera with water twice daily.
Constipation,Indigestion: Add equal quantities of jeera,black pepper
dried ginger and dried curry leaves and powder them together.Add a little
salt to taste.Add this mixture to hot ghee and eat with steamed rice.
Gas,Nausea: Mix equal quantities of jeera,black pepper and ginger.Make
an infusion by boiling in some water.Drink thrice a day for a few days.
Heaviness in stomach,Indigestion: Mix 1/4 tsp each powdered jeera
and black pepper in a glass of buttermilk.Drink two or three times a day for
2-3 days.
Fatigue: Mix 1/2 tsp each jeera,coriander seeds,black pepper and tuvar
dal.Boil in water and drink with salt to taste.
Insomnia: Mix 1 tsp powder of roasted jeera with a mashed ripe
banana.Eat after dinner regularly.Long, light brown seeds. Warm, with a spicy and sweet aroma. They can be fried
whole in oil, ground, or roasted and will produce different flavors. Black cumin or
Kala Jeera is also another form of cumin seeds. It is thin like caraway seeds and
is grown only in Pakistan.
- Curry Leaves ~ Curry Patta
An authentic flavor. Curry leaves are extensively used in dals, yogurt and curries.