Eryngium foetidum or Culantro or False Coriender or সুগন্ধি বাংলা ধনিয়া বা বিলাতি ধনিয়া .

Common Names

Spiny coriander, false coriander, Mexican coriander, spiritweed (En); chardon étoile, panicaut fétide, coulante (Fr); culantro, chadron benee, alcapate (Sp).

Eryngium foetidum is a tropical perennial and annual herb in the family Apiaceae. Its scientific Latin name literally translates as "foul-smelling thistle". Common names include culantro, Mexican coriander and long coriander. It is native to Mexico and South America, but is cultivated worldwide. In the United States, where it is not well known outside Latino and Caribbean communities, the name culantro sometimes causes confusion with Coriandrum sativum (also in Apiaceae), the leaves of which are known as cilantro, and of which culantro is said to taste like a stronger version.

Edible Parts

Aromatic leaves with strong coriander-like scent are used fresh or dried in soup, noodle dishes, and curries, or mixed with other vegetables to make spicy sauces and salsa.

Health Values

Beta-carotene: high; riboflavin: high; ascorbic acid: medium; calcium: low; iron: medium; protein: 3.3%. Leaves contain also phytosterols, and aliphatic aldehydes (essential oil).

E. foetidum has been used in traditional medicine for burns, earache, fevers, hypertension, constipation, fits, asthma, stomachache, worms, infertility complications, snake bites, diarrhea, and malaria.

Eryngium foetidum is also known as E. antihystericum. The specific name antihystericum reflects the fact that this plant has traditionally been used for epilepsy. The plant is said to calm a person's 'spirit' and thus prevents epileptic 'fits', so is known by the common names spiritweed and fitweed. The anticonvulsant properties of this plant have been scientifically investigated. A decoction of the leaves has been shown to exhibit anti-inflammatory and analgesic effects in rats.

Eryngial is a chemical compound isolated from E. foetidum. The University of the West Indies at Mona, Jamaica, has investigated the use of enyngial as a treatment for human Strongyloides stercoralis infection (strongyloidiasis).

It is used as an ethno-medicinal plant for the treatment of a number of ailments such as fevers, chills, vomiting, burns, fevers, hypertension, headache, earache, stomachache, asthma, arthritis, snake bites, scorpion stings, diarrhea, malaria and epilepsy.[medical citation needed] The main constituent of essential oil of the plant is eryngial (E-2-dodecenal). Pharmacological investigations

have demonstrated anthelmintic, anti-inflammatory, analgesic, anti-convulsant, anti-clastogenic, anti-carcinogenic, anti-diabetic and anti-bacterial activity.

In Bangladesh, People of Hill Tracts produce this on commercial basis. This year, they had a bumper crops.

Sawtooth Coriander (Eryngium foetidum) also called Thai Coriander, or Pointed Cilantro, Cilentro, Culantro, Thorny Coriander, Ngo Gai, Mexican Coriander, Phak Chee Farang, Daunketumbar Jawa, Chinese Coriander, and Long Leafed Coriander. It belongs to the Apiaceae, like the species listed above; is a biennial to 30-50cm, propagated by seed, sprinkled on top of the soil. Large oblong leaves form as a rosette.

The edge of the leaves are prominently serrated, hence its name, sawtooth coriander. Spiky erect green flower heads form from the centre of the plant, and little raised oval seed heads form in the centre, turning from yellow to brown when mature. If you like the flavour of coriander but have trouble growing the annual species, then sawtooth coriander will give you pleasure to grow and use. The smell and taste is very similar. Sawtooth coriander leaves have good potential for drying as it does retain flavour whereas the annual coriander does not keep its flavour when dried.

This herb is not as delicate as cilantro so it has added benefits. Unlike cilantro, culantro retains flavor better when it is dried and it can also be frozen. Culantro and or cilantro are used in the preparation of sofrito, a type of cooked seasoning used in Caribbean cuisine, in particular Puerto Rico. Culantro is known as yuen sai in Cantonese; dhania in Hindi; ngo in Vietnamese and pak chee in Thai. 

The Nutritional Value of Cilantro: Cilantro is extremely nutritious and because it contains almost no calories it is often included in diet recipes. Fresh cilantro is far more nutritious than dried and coriander seeds contain more minerals than leaf. Cilantro is an excellent source of vitamin A or beta carotene. It is also a source of vitamin’s B and C. This herb has a high mineral content which includes, potassium, calcium, phosphorus, magnesium and iron. Both Culantro and cilantro contain vitamin A, although culantro is a better source of the vitamin, with 10,460 IU per 100 grams. The same amount of cilantro contains about 7,000 IU.

Cilantro and culantro are both sources of the antioxidant rich phytochemicals, also found in spinach, known as lutein and zeaxathin. Studies have demonstrated that a diet rich in the carotenoids lutein and zeaxanthin can help protect the skin against UVB photo-aging and also skin cancer. Both phytochemicals have anti-inflammatory and antioxidant properties which are primarily important for eye health, and may help protect against cataracts. Both culantro and cilantro are considered medicinal for diabetics and are used for detoxification.

Herbs: Vietnamese Coriander, Cilantro and Culantro; History, Culinary Uses and Nutrition

Coriandrum sativum is a highly aromatic, herbaceous plant, from the Umbelliferae

botanical family, commonly known in Europe and Asia as fresh coriander, although it is known as cilantro or Chinese parsley in the USA and Latin America. This plant, related to caraway and anise, produces tiny brown seeds that are considered among the world’s oldest spices. Coriander is nutritious, low calorie, and historically has been used in folk medicine to treat a variety of ailments.

The history of coriander can be traced back over 5000 years since the herb was first mentioned in Sanskrit, the ancient language of India and Persia. The ancient Egyptians were know to have cultivated cilantro for medicinal purposes, as a spice, and for perfume. Coriander seeds were found in tomb of King Tutankhamen's and other tombs, where they were placed to aid the digestion of those in the afterlife. Medicinally, the ancient Egyptians used the herb to treat stomach problems, urinary tract infections, headaches, gastric complaints and digestive problems.

The ancient Greeks also valued cilantro as a remedy, from about 1400 B.C, and its believed the word coriander is derived from the Greek word koros, meaning bug; the strong smell of coriander leaves has been likened to that of bed bugs. The ancient Greek physician Hippocrates prescribed coriander seeds to cure flatulence around 400 B.C and the Romans used cilantro for a wide variety of purposes, including as a marinade to preserve meat, and as a spice. It is also thought that cilantro was grown in the Hanging Gardens of Babylon, from about 600 B.C, primarily for its fragrance.

Queen Elizabeth I (1533-1603) favorite scent was lavender, and her favorite treat was said to have been sweets made from coriander seeds covered in hard candy.

Cilantro has been widely used in traditional Chinese and Asian folk medicine. According to a Chinese custom, those who eat coriander seeds can obtain internal life. The herb is less utilized in western cuisine, mainly because some people dislike its aroma and taste. However in Latin America and Asia, cilantro is an integral, practically indispensable part of food

preparation. Moreover, it is a utilitarian herb; every part of this plant, leaf, flower, seed, stem and root is used; nothing goes to waste. The big difference is that in Southeast Asia, herbs, like vegetables, are part of the meal and not just a flavoring.

Although cilantro is native to Europe, in particular the Mediterranean, there are a number of herbs, which, although they look different, are considered, to all intents and purposes, cilantro mimics. Herbs native to the tropics like Vietnamese coriander and culantro are interchangeable with cilantro.

Rau Ram or Vietnamese Coriander (Persicaria odorata): Rau ram, or phak phai as it is known in Thailand, is an evergreen perennial with tiny white flowers, that is native to South East Asia. The leaves of this plant have a similar, yet milder flavor than cilantro. The more mature plant leaves also have a hint of lemon flavor. Rau rau is used as a

condiment and is a basic ingredient in the Vietnamese soup known as pho. Pho is low calorie and nutritious; a typical bowl of the soup contains about 650 calories. Vietnamese coriander is also used in stir fry’s, salads and as a garnish.

Culantro is relatively unknown in the United States, and it is often mistaken for its cousin cilantro, another herb often found in a bowl of pho. However, for all their similarities, culantro and cilantro are two entirely different herbs.

What is culantro and just how different is it from cilantro?  How important is culantro to a bowl of pho? Let's dig a little deeper.

So What Is Culantro?

CulantroCulantro is actually the Spanish name of an herb in the parsley family that

bears the scientific name Eryngium foetidum and has long leaves edged with spines. This herb has many other names, such as: fitweed, saw leaf, sawtooth, recao, Mexican coriander, long coriander, serrated coriander and shado beni, among many others. In Vietnam, culantro is known as ngo gai (ngò gai) or thorny coriander.                        

The culantro plant often grows as a small plant in roseate formation, and its leaves are elongated, growing from between four to eight inches long. The plant does not thrive in frost or under direct sunlight, although it is possible to find wild culantro growing in open, sunlit areas.                      

Culantro is actually a native plant of Central America and the Caribbean Islands. Colonization and trading are largely responsible for introducing culantro to the rest of the world, particularly to India and Southeast Asia. However, as mentioned above, culantro is practically unknown in the United States, where it is often mistaken for cilantro.

Comparison with Other Corianders

The reason why culantro is often mistaken for cilantro is because they share similar

smell and taste to the uninitiated. Just like cilantro, culantro has a pungent odor that can be reminiscent of crushed bedbugs. Some people are fine with such a smell, but some people can barely stand it. In addition to the smell, both culantro and cilantro have a bitter, soapy taste, although this flavor is stronger in culantro.

But that is where the similarities end. Although they both belong to the parsley family, cilantro has smaller leaves than culantro. Cilantro leaves are also lacy rather than thorny as in the case of culantro.

Culantro is also sometimes compared to the Vietnamese coriander, another popular herb used in Southeast Asian cuisine. Vietnamese coriander also has long leaves, but its stems are knotty and knobby. Also known as laksa leaves, Vietnamese coriander is also more fragrant than culantro.

The Role of Culantro in Pho

Pho garnishes and condimentsCulantro is an optional garnish in Vietnamese pho, along with the bean sprouts, lime wedges, chopped Asian chili and Thai basil. When you eat a bowl of pho, it is up to you to put culantro in your bowl or not. Some people actually choose not to add the herb in their pho because the smell can be too strong and the taste too bitter.

The herb nonetheless helps balances out the flavors in pho. Vietnamese cooking is highly influenced by Chinese cuisine, and among the principles followed in Chinese cuisine that the Vietnamese themselves have adopted is the principle of balance. In this principle, the five flavors of food - salty, sour, sweet, bitter and spicy - should be present in each dish. But these flavors should not compete with one another; instead, they should exist harmoniously and lend to complex layers of taste.

Culantro literally acts out a bitter role in pho. However, there is already a bitter element in every bowl of pho as provided by the chopped cilantro/scallion mix sprinkled over the noodle-and-meat assembly in the bowl. But because the cilantro and scallion are normally already cooked by the scalding broth by the time the bowl of pho is served at the table, Culantro then plays the role of the fresh and raw bitterness as chosen by the diner. It is meant to enhance the bitter layer in the flavor of pho and to give the broth a stronger zing, if that is what the diner wants in his or her pho.

Chicken pho (Pho Ga) recipe

Ingredients:

1 whole free-range chicken (the better the chicken, the more superior the stock), about 1.5 kg (3-4lbs)

additional chicken bones (I used some chicken feet and neck and also an extra 2 whole rib bones)

2 large yellow onions, skin removed

3 inches ginger, skin removed

3-4 star anise

3-4 cloves

1 inch stick of cinnamon (thank you White on Rice couple for providing us with authentic Vietnamese cinnamon)

1-2 black cardamom pods, slightly pounded to allow flavors to be released

15 cups water

2 Tbsp salt

3 Tbsp fish sauce

1 inch chunk rock sugar

1 tsp chicken bouillon

1 tsp ground black pepper

Garnishes:

2 cups beansprouts (I err on the side of more in case some people like more sprouts in their bowl, whatever is leftover can be used in a stirfry or in making Vietnamese summer rolls later)

1 bunch Thai basil, washed

8 sawtooth herb leaves (optional)

2 limes, quartered 1 Jalapeno chilli, sliced

4-5 green onions, diced

Hoisin sauce and Sriracha sauce on the side

1 kg (about 2 lbs) fresh pho noodles (koay teow noodles) or a packet of dried rice noodles that have been softened in hot water

Method:

1. Char the onions and ginger over an open flame till they have dark brown bits all over. Do the same with the star anise, cloves, cinnamon, and cardamom (I just hold it with my tongs under the fire for a few seconds).

Charred Onion, Ginger, Cinnamon, Star Anise, Black Cardamom, Cloves

roasted aromatics for pho

2. Put the charred aromatics into a large pot with the chicken, chicken bones and water.

chicken and aromatics for pho

3. Bring to a boil. Skim off the scum that has risen to the top. Turn fire down to low and let simmer for about 2 1/2 to 3 hours.

skimming pho broth

4. About 30-40 minutes into the simmer, take out whole chicken and rinse in cold water to stop cooking. Drain and let it dry and cool. When cool enough to handle, remove wings, legs, thighs and cut off the breast meat. Return the rib carcass to the stock pot. Place the meats (uncut) on a platter and keep cool until needed.

boiled chicken

5. Clean and wash beansprouts, sawtooth leaf herb, and Thai basil. Prepare plate with the garnishes, green onions, lime wedges and chillies, if using.

Garnishes for Pho: Thai Basil, Bean Sprouts, Sawtooth Herb, Lime Wedges

Garnishes for Pho: Thai Basil, Bean Sprouts, Sawtooth Herb, Lime Wedges

6. Prepare noodles (wash with cold water if using fresh noodles, and soften dried noodles in hot water).

7. Slice chicken into bite sized pieces. Remove dark meat from bone.

8. When ready to eat, taste broth and adjust seasonings if needed. Remember that the stock should be strongly flavored (it should have a nice saltiness with an underlying sweetness). Put in freshly ground black pepper and bring stock back to a rolling boil.

9. Assemble bowl: place noodles, sprouts, herbs and chicken on the bowl. Ladle hot stock into bowl and then drain back into stock pot, without letting the other ingredients fall in (use a slotted spoon to hold them back). Re-ladle stock into soup bowl. Finish with a handful of green onions.

10. Squirt lime and add chillies to individual taste.

Pho Ga: Chicken Pho Noodle Soup

pho ga chicken pho

Go Pho It! (i.e. Enjoy)

vegetable soup

Ingredients

1 litre water

2 lemongrass stalks

1 dried fermented soybean sheet

1 tsp salt

2 red chillies

4 baby eggplant, quartered

handful chicken eye eggplant

1 Japanese eggplant, sliced into 2 cm pieces

1 carrot, cut into 1cm pieces

handful of choko leaves

handful of cortenia leaves (sweet leaf)

handful of bohemia (heart leaf) leaves

handful of safflower leaves

1 ridged gourd, cut into 2cm pieces

4 sawtooth coriander leaves, sliced

1 x 4 cm piece of ginger, peeled, pounde

Instructions

Place 1 litre of water in a large pot over high heat. Bring to the boil.

Smash the lemongrass with a cleaver, then tie into a knot. Add this to the boiling water.

Place the soybean sheet, salt and chillies in a mortar and pestle. Pound well and add to the saucepan.

Once boiled, add all the eggplants and carrot, and boil for 3 minutes. Add the choko, cortenia, Bohemia and safflower leaves, and simmer for 2 minutes. Add the gourd. Transfer the soup to a bowl.

Add the sawtooth coriander and ginger to serve.

Potato Stir-Fry with Mint & Cilantro

Ingredients :

2 lb. red potatoes (about 6 medium), peeled and cut into 3/4-inch cubes (about 5 cups)

3 Tbs. canola oil

1 Tbs. yellow mustard seeds

24 curry leaves (optional)

1 small whole dried red chile

2 tsp. ground coriander

2 tsp. cumin seeds

1/2 tsp. ground turmeric

2 medium cloves garlic, minced

1 jalapeño (seeds and ribs removed if you prefer a milder flavor), finely chopped

1 medium red onion, finely chopped

2 tsp. kosher salt; more to taste

1/2 tsp. cayenne (optional)

2/3 cup fresh mint leaves, finely chopped

1/2 cup loosely packed fresh cilantro sprigs, finely chopped

Juice of 1/2 lemon (1 to 2 Tbs.)

Preparation :

Put the potatoes in a medium bowl, cover with cool water, and set aside.

Heat the canola oil and the mustard seeds in a large wok or 12-inch skillet over medium-high heat until the mustard seeds start to sizzle and pop, 1 to 2 minutes (use a splatter screen, if you have one, so the seeds don’t pop out of the pan). Add the curry leaves (if using), chile, coriander, cumin seeds, and turmeric and cook, stirring occasionally, until the cumin browns and the curry leaves are crisp, 1 to 1-1/2 minutes. Stir in the garlic and jalapeño and cook until the garlic is fragrant, about 30 seconds.

Drain the potatoes and add them to the pan along with the onions. Cook, stirring occasionally, until the potatoes are translucent around the edges, 2 to 3 minutes. Cover, reduce the heat to medium-low, and cook, stirring and scraping the bottom of the pan every 5 minutes, until the potatoes are just tender, 12 to 15 minutes. (Reduce the heat to low if the potatoes seem to be burning.)

Add the salt and cayenne (if using) and cook for 30 seconds. Stir in the mint, cilantro, and lemon juice, cover the pan, and let the potatoes sit off the heat for 10 minutes. Scrape up the browned bits and stir them into the potatoes. Taste, add more salt if needed, and serve.

nutrition information (per serving):

Size : based on six servings, Calories (kcal): 220, Fat (kcal): 8, Fat Calories (g): 70, Saturated Fat (g): 0.5, Protein (g): 4, Monounsaturated Fat (g): 4.5, Carbohydrates (mg): 35, Polyunsaturated Fat (mg): 2.5, Sodium (g): 390, Cholesterol (g): 0, Fiber (g): 5,

Culantro Pesto Recipe

INGREDIENTS

2 cups, packed, of culantro, large stems removed

1/2 cup blanched almonds

1/4 cup chopped red onion

1/2 teaspoon chopped and seeded serrano chile

1 teaspoon Kosher salt

1/4 cup olive oil

Method

In a food processor, pulse the culantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.

Add more oil as needed for your use.

Makes about 1 cup.

Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.

Kalijira or Nigella or কালিজিরা

Nigella sativa (black-caraway, also known as nigella or kalonji), often called black cumin, is an annual flowering plant in the family Ranunculaceae, native to south and southwest Asia.

Nigella sativa grows to 20–30 cm (7.9–11.8 in) tall, with finely divided, linear (but not thread-like) leaves. The flowers are delicate, and usually colored pale blue and white, with five to ten petals. Small, black nigella seeds are a confusing spice to many people because of the many names they go by. In India they are known as kalonjira and in the United States they are called charnushka. They are also frequently (and mistakenly) called black onion seeds, black cumin and black caraway.

The black caraway fruit is a large and inflated capsule composed of three to seven united follicles, each . The genus name Nigella is a diminutive of the Latin niger (black), referring to the seeds, containing numerous seeds which are used as spice, sometimes as a replacement for black cumin. Nigella seeds have a mild, nutty onion flavor, and they are used as a condiment in India and the Middle East on flatbreads and vegetable dishes. Their shape has an interesting appeal, more edgy than sesame, but they can be used in many of the same ways. Give them a quick toast in a dry skillet to bring out the most flavor.

Plant Description and Cultivation

An herbaceous annual of the buttercup family, about 60 cm (2 ft) high. The gray–green

leaves are wispy and threadlike. Flowers are have five petals bout 2.5 cm wide (1 in), white with blue veins and appearing between June and September. They yield a seed capsule with five compartments each topped by a spike. The compartments open when dried to disperse the seeds. Nigella is native to western Asia where it grows both wild and cultivated. India, Egypt and the Middle East also cultivate it. Ibn Al-Qayyim (may Allah have mercy upon him) said, “The black seed helps against all types of cold ailments… when ground, blended with honey and drunk with some water, it will dissolve the stones that appear in the kidney and the prostate…it increases the flow during menstruation and the production of milk if it is drunk for several days… When it is heated with vinegar and placed on the stomach it will eliminate worms. It also clears up, decomposes, and relieves cold symptoms when it is ground, placed in a rag and inhaled through the nose on a regular basis until the ailment is cured. Black seed oil… when twenty-five grams of it is drunk with water, it will help against gasping and hard breathing…” [Translated ‘Medicine of the Prophet’ by Ibn Al-Qayyim (may Allah have mercy upon him).

Al-Bukhari may Allah have mercy upon him reported 'A'isha may Allah be pleased with her as having said that the Prophet (peace be upon him) had said: "There is healing in the black seed for every disease except death.” (Al-Bukhari and Muslim)

The Prophet (peace be upon him) told us about this effective medicine which can cure all disease, (God willing). A remedy for all disease except death’. He was always truthful, his revelations are not due to caprice, but revealed to him by Allah (SWT). ’ Sahih Bukhari 7:591

In another narration it was said, 'What is the black seed?' He said, 'Shoneez' (a name for black seed; scientific name Nigella sativa). Someone then asked, 'How can I use it?' to which he answered: You take twenty one grains (black seeds) and put them in a piece of cloth then in water for one night. When you get up in the following morning, you drop one drop in your right nostril and two in your left nostril".

Al-Haafith (Ibn Hajar may Allah have mercy upon him) said, "What is to be understood from this Hadith about the black seed being a healing for every disease is that it is not necessarily applied alone as a treatment procedure for every case. Rather it may be used alone, in combination with something else, pulverized, directly without pulverizing it, mixed with food and drink, or as dressing, etc."

Allah Knows best.

Nigella Sativa for Weight-Loss

Prophet Mohammad stated, "There is healing in Black Seed for all diseases except death.”  Although when most think of this very important statement, few think of weight-loss as a disease, but it could be and is for many.

Prophet Isaiah compares the reaping of black cumin with wheat. “For the black cumin is not threshed with a threshing sledge, nor is a cart wheel rolled over the cumin, but the black cumin is beaten out with a stick, and the cumin with a rod.” (See Isaiah 28:25-27)

10 More Health Benefits of Nigella :

1. High blood pressure – Published in the journal Fundamentals of Clinical Pharmacology, researchers found extract from black seed to cause a significant

decrease in LDL cholesterol and blood pressure, offering a natural treatment for mild forms of hypertension.

2. Asthma – Multiple studies, including this one published in the journal Phytomedicine, has found Nigella sativa to possess anti-asthmatic effects. One even found it superior to conventional drug treatment.

3. Sore throat – Research indicates that Black seed is an effective treatment for acute tonsillopharyngitis with tonsil or throat tissue inflammation. Basically, it can relieve viral sore throats.

4. Radiation Damage Control – The active compound thymoquinone has been found to protect brain tissue from radiation-induced damage. Researchers say the substance is able to “clearly protect brain tissue

from radiation-induced nitrosative stress.”

5. Morphine Addiction and Toxicity Prevention – A study published in Ancient Science of Life found Nigella sativa to reduce the indications of morphine intoxication, tolerance, and addiction. Could this seed be the answer to opiate dependence?

6. Protection Against Chemical Weapons – Researchers from Mashhad University of Medical Sciences in Iran found a tincture of Black seed able to reduce the symptoms of chemical weapons exposure including wheezing, respiratory symptoms, and even the need for drug treatment.

7. Post-Surgical Scar Prevention – Tested on areas of post-operative trauma, Nigella sativa was found to protect peritoneal surfaces from scarring or adhesion formation.

8. Psoriasis – Applied topically to psoriasis inflammation, black seed was able to increase epidermal thickness and soothe eruptions.

9. Parkinson’s Disease – An extract of thymoquinone, from black seed, was shown to protect neurons from toxicity associated with Parkinson’s disease and dementia in a study published in Neuroscience Letters.

10. Cervical Cancer – In a cervical cancer cell line, extracts of thymoquinone were able to trigger apoptosis or cell death, slow cancer progression, and stop the spread of the cancer.

You may or may not have heard of Black seed (nigella sativa) before. It goes by many names, including black caraway, Roman coriander, and black cumin, to name a few. But no matter what you call it, these seeds are loaded with health benefits that we are only beginning to understand. From eliminating harmful bacteria to regenerating the body’s cells and tissues, here are 10 awesome research-backed health benefits of black cumin.

1. Type 2 diabetes – Researchers found that just two grams daily of black seed could result in reduced fasting blood sugar levels, along with decreased insulin resistance, and increased beta-cell function in the pancreas.

2. Epilepsy –  Published in Medical Science Monitor, one study found black seed to be effective at reducing the frequency of seizures in children who resisted conventional treatment. Black seed indeed has anti-convulsive properties.

3. Colon Cancer – In cell studies, black seed has been found to have anti-cancer properties, inhibiting the growth of colon cancer cells specifically. In one animal study, the seed was able to fight colon cancer in rats successfully with no observable side effects. The same obviously can’t be said for conventional cancer treatments.

4. MRSA – The deadly and antibiotic-resistant bacterial infection known commonly as MRSA responded favorably to treatment with black seed in this study from the University of Health Sciences in Lahore, Pakistan.

5. Protection Against Heart Attack Damage – An extract from black seed has been shown to possess heart-protective qualities, dampening damages associated with heart attacks and boosting overall heart health.

6. Breast Cancer – A few studies have linked a thymoquinone extract from nigella sativa to reduced breast cancer tumor growth and increased apoptosis (cell death) in breast cancer cells.

7. Brain Cancer – A study published in the online journal PLoS One indicates thymoquinone from black seed can induce cell death in glioblastoma cells. Glioblastoma is one of the most aggressive brain tumors of all.

8. Leukemia – As it’s been shown to do with other types of cancer, black seed compound thymoquinone has also been shown to induce apoptosis in leukemia cells.

9. Brain Damage from Lead – A study published in Experimental and Toxicologic Pathology  indicates black seed is able to dampen and reverse damage to the brain sparked by lead toxicity.

10. Oral Cancer – Research indicates thymoquinone from nigella sativa is able to induce cell apoptosis in oral cancer cells.

These ten benefits of nigella sativa are truly only the tip of the iceberg. Mounting evidence indicates this seed is a powerful healer. Stay tuned for Part 2 of this article where we’ll add to the list of benefits.

Health benefits of nigella Black Seed oil

1. It can reduce triglycerides and glucose when elevated and can normalize cholesterol metabolism.

2. Black seed oil has some anti-asthmatic effects and sometimes proven as more effective treatment than conventional one.

3. Nigella Black Seed oil is rich in unsaturated Omega 6 & 9 acids as well as the phytosterols . These Fats come with amazing heart benefits and help to reinforce the elasticity in your blood vessel walls.

4. Black seed oil is good for Skin care as it helps to eliminate problems like eczema and psoriasis. Regular usage will help to sooth out inflammation.

5. Fungus and mold cannot co-exist with the compounds found in black seed oil, Which makes it an excellent natural remedy for many Skin related diseases.

6. It helps in digestion and also decrease bloating and stomach pain. Widely used in remedies for intestinal parasites.

7. Phytochemicals like thymoquinone and thymohydroquinone in black seed oil can resulted in 52% decrease in tumor cells.As per the Research The proper combination of thymoquinone and conventional cancer killing chemotherapeutic drugs could produce greater therapeutic effect on the patient.

8. You can use black seeds for allergies, sinus infections. This natural Remedy will boost the weak immune system and you will get relief.

9. Black seed oil benefits the function of the liver. Body organ liver is the key to digesting fats and keeping your mind and This Natural thing helps to prevent liver from damage and disease.

10. Fatty acids, vitamins and antioxidants rich oil is a good skin moisturizer. Anti-aging properties of Nigella oil also helps to remove wrinkles.

11. Black seed improves glucose tolerance, So it is good for diabetic patients. Indian Council of Medical Research establishes that black seed oil “causes gradual partial regeneration of pancreatic beta-cells, increases the lowered serum insulin concentrations and decreases the elevated serum glucose.”

12. Anti-inflammatory properties of black seeds oil makes it a great remedy for Acne.

13. Nigella Sativa seeds have protective effect on the heart, promote healthy cholesterol levels in the human body and helps to normalize blood pressure.

14. Black seed oil is widely used in making remedies for cancer, promoting heart health, eczema and skin issues and autoimmune disease.

Risks or Side Effects of using Black Seed oil

As per the research Contact dermatitis has been reported with topical application of the seed oil.Nigella oil may possibly induce P-glycoprotein activity. There are no major side Effects of Black Seed Oil, Therefore People are using it too much with proper health benefits.

Note : Always use Organic black seeds oil Pure pressed without chemical extraction without containing any additives

Nigella seeds can be sprinkled on all manner of vegetable dishes and salads, from a simple stir fry to baked sweet potatoes. Here are a few of our favorites:

Brussels Sprouts with Nigella and Za’atar

Ingredients

1 lb. brussels sprouts

2 tablespoons extra virgin olive oil

½ teaspoon kosher salt

1 teaspoon balsamic vinegar

1 teaspoon Israeli Za'atar

½ teaspoon nigella seeds

freshly ground black pepper

Instructions

Preheat oven to 425 degrees.

Trim the stems on the brussels sprouts, remove the outer leaves and cut in half.

In a large bowl, combine the brussels sprouts with 1 tablespoon of olive oil and kosher salt, and toss to coat.

Transfer the brussels sprouts to a lightly oiled sheet pan and roast, stirring occasionally, until they are golden brown, about 20 minutes.

Return the brussels sprouts to the bowl and add the balsamic vinegar and remaining 1 tablespoon olive oil, tossing again to coat. Sprinkle on the Israeli Za'atar and season to taste with freshly ground black pepper.

Transfer the roasted brussels sprouts to a serving dish and garnish with nigella seeds.

Makes 4 side servings.

Five Seed Roasted Potatoes

Ingredients

2 lb. small potatoes fingerling, red or yukon gold

2 tablespoons peanut oil

1 teaspoon brown mustard seeds

1 teaspoon cumin seeds

1 teaspoon nigella seeds

1/2 teaspoon ajwain seeds

1/2 teaspoon fenugreek seeds

1 teaspoon Murray River flake salt

Instructions

Parboil whole potatoes until just tender, drain and slice in halves.

In a small heavy skillet, heat oil over medium heat and add brown mustard seeds. When they begn to pop, add fenugreek seeds and toast for a minute or two. Then add remaining seeds and toast for a few minutes more until all are browned.

Toss toasted seeds and oil with potatoes, add 1/2 tsp. salt and roast on a sheet pan at 425 degrees for 20-30 minutes until golden. Remove from the oven, sprinkle with another 1/2 tsp. of salt and serve.

Nigella Watermelon Salad

Ingredients

4 cups watermelon, cut into bite-sized pieces

1 cup fresh arugula

4 limes, juiced

2 tsp. Aleppo pepper

1½ tsp. nigella seed

1 tsp. Black lava flake salt

Instructions

In a large bowl, combine all of the ingredients and mix gently.

Enjoy...maybe make a double batch...

potatoes make a lovely side dish alongside roasted meats, breakfast eggs or just about anything!

Baby Brinjals Saute ~ with Nigella Seeds (Kalonji) and Fresh Ginger

Baby Green Brinjals                    250 grams, stems removed and quartered

Onion                                             1 small, sliced (optional)

Green Chilli                                   1, finely chopped or crushed with a mortar and pestle

Fresh Ginger                                 1/2 inch piece, grated

Vegetable Oil                                 1 teaspoon

Kalonji or Nigella Seeds               1 teaspoon

Fresh Coriander Leaves              1 small bunch

Salt                                                  to taste

In a pan, heat the oil over medium heat till hot but not smoking. Make sure the oil is not overheated, as the kalonji seeds will burn easily and become bitter.

Splutter the kalonji seeds, add the onions and quartered brinjal together and saute for about 3-4 minutes, till the vegetables begin to wilt.

Add the crushed green chilli, grated ginger and salt to taste and stir. Cover and cook on low heat for 8-9 minutes, checking to see that the vegetable doesn’t stick to the pan.

Stir in the fresh coriander leaves, remove from the heat and serve hot with rice or rotis.

This dish cooks in the moisture from the brinjal, in steam because it is covered. If you prefer open pan cooking, sprinkle a couple of teaspoons of water every few minutes, till the vegetable is cooked.

Korala (Bitter Melon) With Kalonji (Onion) Seeds

Ingrdients :

3 Korala

1 tablespoon canola oil

1 small onion, chopped

1 clove garlic, minced

1/4 teaspoon kalonji seeds (available in Indian or Middle Eastern Markets)

1/4 teaspoon coarse or kosher salt, or to taste

Freshly ground black pepper

Method :

Prepare the caraili by trimming the stem ends and slicing them lengthwise. If there are large, visible seeds, use a small teaspoon to scrape down the middle of the caraili to remove them. Discard the seeds and slice each half of the caraili into 1/4-inch slices. They will look like half moons.

Heat the oil in a wok or large, wide frying pan. Add the onion and saute until translucent. Add the garlic, frying until golden brown, about 30 seconds.

Add the kalonji seeds and fry until they begin to pop, about 15 seconds. Add the caraili and stir well, frying for 1 to 2 minutes, or until they begin to brown.

Stir in the salt and black pepper, reduce the heat to medium-low, and cook until the caraili are soft, about 15 minutes. Serve with rice or flat bread such as pita or roti.

Masala Chichinga or Zucchini   

Ingredients

2 zucchini large size with skin, sliced in 1/2 inch thick. This will make about 4 cups of sliced zucchini

1 tablespoon oil

1/2 teaspoon cumin seeds (jeera)

1/4 teaspoon fenugreek seeds (Methi dana)

1/4 teaspoon mustard seeds (rai)

1/4 teaspoon fennel seeds (saunf)

1/4 teaspoon nigella seeds (kalonji)

2 whole red chilies

1/4 teaspoon red chili powder

1/4 teaspoon turmeric (haldi)

1/2 heaping teaspoon salt

1 teaspoon sugar

1/2 teaspoon mango powder (amchoor)

1 teaspoon lemon juice

Notes

First 5 spice mix cumin, fenugreek, mustard, fennel, and nigella seeds known as Punch Poran. You can make your own mix or buy the mix in Indian grocery store.

This recipe works best with large and firm zucchini.

Method

Mix the first 5 spices to make Punch Poran cumin, fenugreek, mustard, fennel, and nigella seeds. Set aside.

Heat the oil in a flat sauce pan over medium high heat. When oil is moderately hot add the spice mix as cumin seeds and mustard seeds crack add whole red chili stir for few seconds. Add turmeric, red chili powder and salt stir and add zucchini.

Stir fry for about 1 minute lower the heat to low medium, and cover the pen. Let it cook for about 2-3 minutes, doing this zucchini will leave the moisture that will help to stir fry them.

Remove the cover bring the heat to medium high and stir fry for about 3-4 minutes. Zucchini should be tender not mushy.

Add sugar, mango powder and lemon juice, stir and mix it well. Turn off the heat Masala  Zucchini is ready to serve.

Serve Masala Zucchini with roti, paratha or any bread. This also good with rice.

Variations

You can also use bottle gourd (in Hindi it is known as lauki, or ghia) but do peel the skin before slicing and slice them about the same size.

Jeera or Cumin Seeds

Cumin is a flowering plant in the family Apiaceae, native from the east Mediterranean to Sub-continent. Its seeds are used in the cuisines of many different cultures, in both whole and ground form.

There are two main types of cumin:

-         White cumin seeds, the most common type.

-         Black cumin seeds that are popular in Iran. The seeds of black cumin are smaller and have a sweeter aroma than the white seeds. There are sometimes confused with nigella, another seed that is used in Indian cookery.

The English "cumin" is derived from the Old English, from Latin cuminum, which is the Latinisation of the Greek κύμινον (kyminon),cognate with Hebrewכמון (kammon) and Arabic كمون (kammūn). The earliest attested form of the word in Greek is the Mycenaean, ku-mi-no, written in Linear B syllabic script. Forms of this word are attested in several ancient Semitic languages, including kamūnu in Akkadian. The ultimate source is thought to be the Sumerian word gamun.

Cumin has been in use since ancient times. Seeds excavated at the Syrian site Tell ed-Der have been dated to the second millennium BC. They have also been reported from several New Kingdom levels of ancient Egyptian archaeological sites. In the ancient Egyptian civilization, cumin was used as spice and as preservative in mummification.

The main producer and consumer of cumin is India. It produces 70% of the world supply and consumes 90% of that (which means that India consumes 63% of the world's cumin). Other producers are Syria (7%), Iran (6%), and Turkey (6%). The remaining 11% comes from other countries.

Cumin is a drought-tolerant, tropical, or subtropical crop. It has a growth season of 100 – 120 days. The optimum growth temperature ranges are between 25 and 30° C. The Mediterranean climate is most suitable for its growth. Cultivation of cumin requires a

long, hot summer of three to four months. At low temperatures, leaf colour changes from green to purple. High temperature might reduce growth period and induce early ripening. In India, cumin is sown from October until the beginning of December, and harvesting starts in February. In Syria and Iran, cumin is sown from mid-November until mid-December (extensions up to mid-January are possible) and harvested in June/July.

Cumin seed is used as a spice for its distinctive flavour and aroma. It is globally popular and an essential flavouring in many cuisines, particularly South Asian (where it is called jeera[citation needed]), Northern African, and Latin American cuisines. Cumin can be found in some cheeses, such as Leyden cheese, and in some traditional breads from France. It is commonly used in traditional Brazilian cuisine. Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style), and is found in achiote blends, adobos, sofrito, garam masala, curry powder, and bahaarat. In Myanmar, cumin is known as " ဇီရာ" ( zi yar ) and used as a spice. In South Asian cooking, it is often combined with coriander seeds in a powdered mixture called dhana jeera.

In Sanskrit, cumin is known as jira “that which helps digestion" and is called zira in Persian. In the Ayurvedic system, dried cumin seeds are used for medicinal purposes. These seeds are powdered and used in different forms like kashaya (decoction), arishta (fermented decoction), vati (tablet/pills), and processed with ghee (a semifluid clarified butter). It is used internally and sometimes for external applications also.

In southern India, popular drinks such as Kerala and Tamil Nadu are called jira water, which is made by boiling cumin seeds. It is believed that cumin is beneficial for heart disease, swellings, tastelessness, vomiting, poor digestion and chronic fever.[unreliable medical source?] Cumin (Cuminum cyminum L.) has been reported to have antiglycative effects in vitro and in vivo. Especially such its components as the cuminoids.

Nutritional value per 100 g

Energy                                   1,567 kJ (375 kcal)

Carbohydrates                    44.24 g

Sugars                                   2.25 g

Dietary fibre                                    10.5 g

Fat                                          22.27 g

Saturated                             1.535 g

Monounsaturated             14.04 g

Polyunsaturated                 3.279 g

Protein                                  17.81 g

Vitamins

Vitamin A equiv.

beta-carotene                     (8%) 64 μg               (7%) 762 μg

Vitamin A                              1270 IU

Thiamine (B1)                      (55%)                                     0.628 mg

Riboflavin (B2)                    (27%)                         0.327 mg

Niacin (B3)                           (31%)                         4.579 mg

Vitamin B6                           33%)              0.435 mg

Folate (B9)                           (3%)               10 μg

Vitamin B12                         (0%)               0 μg

Choline                                  (5%)               24.7 mg

Vitamin C                              (9%)               7.7 mg

Vitamin D                             (0%)               0 μg

Vitamin D                             (0%)               0 IU

Vitamin E                              (22%)                         3.33 mg

Vitamin K                              (5%)               5.4 μg

Minerals

Calcium                                 (93%)                         931 mg

Iron                                        (510%)          66.36 mg

Magnesium                          (262%)          931 mg

Manganese                          (159%)          3.333 mg

Phosphorus                         (71%)                         499 mg

Potassium                             (38%)                         1788 mg

Sodium                                  (11%)                         168 mg

Zinc                                        (51%)                         4.8 mg

Other constituents

Water                                                8.06 g

10 reasons jeera or cumin seeds are great for your health

Jeera has many health benefits - from aiding digestion to helping you sleep.

eera or cumin seeds– the quintessential Indian spice is an addition to a number of dishes; be it  dal or as tempering for a dish. But did you know that originally Indians added this spice to their dish, not only for its wonderful flavour and aroma, but also for the number of health benefits it has. This spice can help improve digestion, beat insomnia and even help with your sex life. So, here are 10 ways jeera adds to the healthy quotient of your daily meal.

Benefit 1: Improves digestion

The presence of thymol and other essential oils in cumin seeds stimulate the salivary glands thereby helping in the digestion of  food. Apart from this, it strengthens a sluggish digestive system. Hence, if you do suffer from indigestion try drinking some jeera tea. Apart from that this jeera-banana combo can help you lose weight too.

Tip: Add a teaspoon of cumin seeds to a glass of water and bring it to a boil. Once the water turns brown, turn off the gas and cover the vessel. Allow the decoction to cool down to room temperature. Drink this tea three times a day to improve digestion and to help resolve minor stomach aches. If you want the tea to be a little mild, you can add some cumin seeds to a glass of boiling hot water and cover it. Let it steep and then decant the water.

Benefit 2: Beats constipation

Due to its high fibre content, jeera boosts the activity of the gastrointestinal tract which in turn stimulates enzyme secretion. This is why jeera powder is commonly  used as a  natural laxative. In fact, its laxative properties are so powerful that Ayurveda practitioners believe that it is capable of preventing and healing severe digestive disorders like piles.

Tip: To get relief from constipation, roast jeera seeds on a tawa till they turn deep brown. Now, cool them and grind them into a fine powder. Mix this powder with water or honey and consume it on an empty stomach. Another good remedy is to have some freshly prepared jeera tea.

Benefit 3: Fights cancer

According to the studies conducted by the Cancer Research Laboratory of Hilton Head Island, South Carolina, USA, jeera can help in the fight against cancer. This is because it contains an active compound, known as cuminaldehyde that helps in retarding the growth of tumours. However, this  anti-cancer property was confined to kala jeera.

Tip: Don’t forget to add a pinch of jeera to your dal as seasoning or sprinkle few seeds over a gravy to reap its benefits.

Benefit 4: Regulates blood pressure and heart rate

Being high in potassium — a mineral that helps maintain the electrolyte balance in the body — this seed is an elixir for heart patients. This mineral not only helps in the regulation cell production but also helps maintain your blood pressure and heart rate. Because of its regulatory properties, jeera helps patients who have heart disease and helps prevent it as well.

Tip: You can drink a glass of jeera water early in the morning (on an empty stomach) to control your blood pressure levels.

Benefit 5: Relieves asthma and cold

The potent anti-inflammatory, anti-bacterial and anti-fungal properties of cumin seed, makes it a great home remedy for cold and asthma. These compounds soothe inflamed muscles and boost your immunity to fight the infection.

Tip: For relief from a cold, boil some jeera seeds (about one tablespoon) in two cups of water and add a small piece of crushed ginger to the water. Once it starts to boil, strain it and sip on this tea as often as possible. This will not only help relieve a cold but also soothe a sore throat thereby making you feel much better.

Benefit 6: Helps prevent anaemia

Did you know that 100 grams of jeera contains 11.7 milligrams of iron? Iron is the

main component in the production of haemoglobin – a substance that carries and transports oxygen throughout our body. This is why jeera is the most natural and effective supplement for people suffering from anaemia.

Tip: It is also advisable for women to consume jeera on a regular basis to keep the disease at bay. You could just include it in your everyday meals like in roti, rice, curries, etc. Here are 5 foods you should avoid if you have anemia.

Benefit 7: Improves sexual health

Yes, it’s true. The humble seed can up your sexual quotient. Packed with zinc and

potassium, jeera is an all-rounder when it comes to improving your performance in the bedroom. Zinc is important for sperm production and potassium maintains a healthy heart rate and blood pressure, This spice also helps deal with fertility issues and prevent conditions like ED (erectile dysfunction), PE (premature ejaculation), low sperm count and low virility of your sperm.

Tip: Drink jeera tea on a regular basis on an empty stomach and watch things steam up between the sheets, naturally!

Benefit 8: Great for pregnant mothers

As a seed, it acts as a wonder spice for mothers-to-be and new mothers. Its properties

of relieving constipation and improving digestion greatly help pregnant women deal with pregnancy symptoms like nausea and constipation. Along with aiding in better delivery, this spice enhances lactation. Also, the high amount of iron and calcium content in the seed increases milk production without any side effects.

Tip: Pregnant mothers should mix jeera powder in milk and honey and have this twice a day.

Benefit 9: Helps to deal with insomnia

Can’t sleep? Maybe jeera can help. The tiny cumin seed might just do the trick for you. Jeera contains a high amount of melatonin, which when consumed with bananas increases the production of chemicals within the brain. This concoction helps beat insomnia and gives you a good night’s sleep.

Tip: To sleep well mix some freshly ground jeera powder with the pulp of a ripe banana. Eat this every night. This not only helps insomniacs naturally it is not addictive in nature like synthetic drugs.

Benefit 10: Enhances memory

Packed with minerals like riboflavin, zeaxanthin, vitamin B6, niacin and many more, jeera is well known for its ability to maintain and restore memory and mental health. In Ayurveda, it is often used to treat patients suffering from amnesia. While home remedies are something we all rely on in our everyday life, it is essential that you go to a trained physician if your symptoms persist or get worse.

Tip: To sharpen your memory, chew on a few roasted seeds every day.

How to Prepare Cumin Tea

Though cumin traces back its origin back to Egypt, it is widely used by the Indians. Cumin treats sore throats, colds, arthritis, and also aids in digestion. Cumin is even known as the natural detoxifier. The benefits of cumin can be enjoyed by simply making a cup of cumin tea in the comfort of your own house.

Ingredients

1 teaspoon cumin seeds

250 ml drinking water

Steps

Take a vessel and add 1 teaspoon cumin seeds to it.

Heat it a little on low flame for about 5 seconds.

Pour 250 ml drinking water into it and let it boil.

After boiling, let it be covered and untouched for about 5 minutes.

Strain it into your teacup and enjoy it warm.

According to your taste you can add honey or a pinch of salt into it.

Jaljeera Drink Recipe / Jal-Jeera Recipe

Ingredients :

Coriander Leaves - 1 cup

Mint Leaves - 1 cup

Sugar - 1/2 cup

Chat Masala Powder - 1.5 tsp

Cumin Powder - 1.5 tsp

Tamarind - 1 small lemon size

Lemon Juice - 3 tblspn

Salt - 1 tsp

Ginger - 3 cm piece peeled and chopped

Cold Water as needed

Icecubes as needed

Method:

Take all the ingredient in a blender and make it into a fine paste add little water to it.

Strain this through a sieve. This is the syrup. you can store this in a fridge for a week.

You now add more water to it and mix well.

Mix and serve cold.

Notes:

1)The syrup can be store for a week in fridge. If you want to store for longer, you can freeze them in ice cube trays and use as needed.

Three Seed Tea

Also called “Cumin, Coriander & Fennel Tea” since that’s exactly what it is made of!

You can easily make it yourself, and it’s great for all constitutions

Three Seed Tea

This classic blend of three spices is ideal for all constitutional types (vata, pitta, and kapha). It is especially effective for pitta digestive issues such as acid indigestion and heartburn, and it’s a great antidote for hot, spicy foods.

The tea is made with equal proportions of cumin, coriander and fennel seeds, all of which are in the Umbelliferae family, which is noted for having a calming, balancing effect on the digestive system.

An easy way to make this tea is to mix a batch of the seeds, store them in a jar, and use a tea ball when you wish to make a cup. You may wish to lightly grind the seeds in a food grinder before use for enhanced flavor and strength.

Directions: Use one teaspoon of seeds per cup. Add hot water and allow to steep for 10 minutes, then strain and drink. Best to drink after meals.

Alternately, place 3 teaspoons of the whole seed mixture in a pan along with 3 cups of water (1 teaspoon of seeds for each cup of water).  Bring to a boil, boil for 1 to 5 minutes, then strain and drink (the longer you boil the stronger it will be).

Enjoy, and happy digesting!

Turmeric & Cumin Rescue Tea

Pharmacological Effects

The list of actions below have not be approved by the FDA and should not be used to treat a medical condition.

Burns-Toxins            Spleen-Tonic            Skin-Tonic

Alterative      Decongestant          Detoxicant

Hypolipidemic         Digestive       Galactagogue

Emmenogogue       Blood-Thinner.

Ayurvedic perspective

As your body enters a natural cleanse cycle, the last two weeks of February may be critical for your health. The heavy snowfall & dampness characteristic of February is a sure sign that spring is approaching. Winter fat starts to melt, clogging your circulatory system, and making blood rich and oily. Without proper diet and herbal support, symptoms like a runny nose, watery eyes, dark circles, sneezing, coughing, itchy nose/eyes, asthma, and headaches run rampant. As dampness builds, you'll suffer from other ailments as well, like sore throats, puffiness in your skin, and heaviness in your chest. These are all important warning signs that your body's natural detox cycle is causing a buildup of congestion in your body. Take caution, as this is a peak season for serious ailments like congestive heart failure and heart attacks.

Purchase Turmeric & Cumin Rescue Tea from the Store!Sip Turmeric & Cumin Rescue Tea to ease February ailments. Cumin's warmth and rustic dryness soaks up the excess of spring moisture. It's pungency dilates blood vessels, helping blood flow smoothly through your veins and restoring your skin's healthy glow. Turmeric invigorates your blood and gets it moving again, dispelling winter stagnation. Turmeric helps to directly thin the blood, digest proteins, and metabolize fats efficiently. Together, these spices provide some relief from the imbalances of winter and the coming spring.

Clean Your Blood

Turmeric's powerful health effects are more beneficial in the spring than any other time

of year. You may have heard turmeric toted as a cure-all herb: it's antibacterial, anti-inflammatory, anti-toxicity, anti-diabetic, antioxidant, anti-cancer, and anti-Alzheimer. Turmeric is "anti" all things! Many of its contributions to your health are due to it's powerful liver and blood-cleansing ability. As your body naturally thickens your blood in the springtime, turmeric keeps it thins and light, helps to neutralize blood sugar, and destroys toxicity. It aids in digestive and respiratory conditions which run rampant in spring. In fact, turmeric acts as an antibacterial while restoring intestinal flora for excellent digestion.

With thick, heavy blood clogging your circulation in springtime, it's common to lose your appetite and feel sluggish. Cumin is an excellent digestive & stomach aid to restore your appetite. Its pungent warmth dries excess fluid from your circulation so that your limbs feel light and mind clear.

Fix Spring Allergies in Winter

If you already have allergies in the spring, it's too late; you missed the detox window. That's why blood detoxifying teas like Turmeric Cumin Rescue Tea are so important to incorporate while it's still winter. By improving fat metabolism and keeping your blood light, thin, and mobile, you set the stage for a healthy spring.

Turmeric Cumin Tea by Constitution

Thanks to its ability to calm stress, turmeric is a cleansing herb that in mild doses doesn't disturb vata. Cumin is also supportive of deficient vata dosha. Hot pitta constitutions, however, will benefit from using fresh turmeric instead of dried while making this recipe (dried is just too hot for pitta). Turmeric Cumin Rescue Tea is fully beneficial for heavy kapha dosha, who tends to suffer the most in springtime from congestion and stagnation.

Weights & measures

ingredients

1/4 tsp           Cumin            Vata pacifying         Pitta aggravating    Kapha pacifying

1/4 tsp           Turmeric       Vata pacifying         Pitta aggravating    Kapha pacifying

preparation

For best results, grind whole cumin seed in coffee grinder or mortar and pestle. Place spices in tea cup. Pour 1/2c boiling water over spices and let steep, covered, for thirty seconds. Fill remainder of cup with room temperature water, or until liquid is cool enough to drink.

Alternate Preparation:

Grind whole cumin seeds with mortar and pestle or coffee grinder as above. Instead of turmeric powder, use 1 inch of fresh turmeric root. Chop finely. Place in a pot of 12oz water and bring to a boil. Allow to boil for 10 minutes, until the liquid becomes a vibrant orange. Turn off the heat, add ground cumin seeds, cover and let steep for 2 minutes. Fresh turmeric has a lighter, more fresh taste while ground turmeric is more pungent. Enjoy!