Cumin – the coolant

Introducing the coolant herb- Cumin:

Cumin, scientifically known as Cuminum Cyminum, belongs to family Apiaceae. It is called ‘Jeera’ in common language. It has a pungent, sharp, and slightly sweet taste and is greenish brown in appearance. It can be used in form of either as whole seeds or as jeera powder [1,2]. From the same family Apiaceae are other beneficial herbs black cumin (shahi jeera), nigella (onion seeds), fennel seeds, caraway (Persian cumin) and ajwain which are unique herbs by themselves and are not to be confused with cumin/jeera

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Murraya koenigii our very own Curry Leaves: Science and Facts

Just don’t throw away this leaf after cooking. This humble leaf has lot of health benefits. There is much more to it than its flavouring properties.

The leaf of Murraya koenigii belonging to family Rutaceae is used as a natural flavouring agent in various curries. The name ‘Murraya’ commemorates Prof John Murray of Gottingen. Volatile oil is used as a fixative for soap perfume. In addition to the presence of essential oils, the curry leaves contain chlorophyll, beta carotene, folic acid, riboflavin, calcium and zinc which can help in keeping good health. The leaves, bark and root of the plant are used in the indigenous medicine as a tonic, stimulant, carminative and stomachic. The curry tree is native to India. It is cultivated in various other countries such as China, Australia, Nigeria and Sri Lanka. Height of the plant ranges from small to medium.

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The white clove remedy – GARLIC

The knowledge on health benefits of garlic dates back to ancient Hindu epics. An incident in the manuscripts quotes that drops of heavenly nectar were accidentally spilt on the Himalaya Mountains, and after a few days a small plant with the divine properties of the next was found growing. This plant was called ‘Rason’ meaning ‘king of rasas as it possesses five out of six tastes (taste, sweet, salt, pungent, bitter and astringent except sour). Rason is known as garlic in English, and its biological name is Allium sativum. For over years it has been used as a natural flavouring agent in cuisines and extensively used for its medicinal value. The potential health benefits of garlic reside in one of its natural component, allicin, a strong antimicrobial. Allicin is the main active component in garlic, which in turn forms the other active components of garlic accounting for a list of health benefits.

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