Anemia

Potato cury / Dahi aloo

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Potatoes in curdPotato cury / Dahi aloo

Whether mashed, baked or roasted, people often consider potatoes as comfort food. It is an important food staple and the number one vegetable crop in the world. Potatoes are available year-round as they are harvested somewhere every month of the year.

The potato belongs to the Solanaceae or nightshade family whose other members include tomatoes, eggplants, peppers, and tomatillos. They are the swollen portion of the underground stem which is called a tuber and is designed to provide food for the green leafy portion of the plant. If allowed to flower and fruit, the potato plant will bear an inedible fruit resembling a tomato.

Potato cury / Dahi aloo

Hi friends! a very easy to prepare recipe. Dahi Aloo/ potato curry with puris was everyone’s favorite dish for breakfast/ brunch, especially in the olden days, when people lived in joint families and puris were considered to be the quickest to make.

Preparation Time: 15 minutes
Cooking Time: 6-7 minutes
Serves : 4

Ingredients:

  • 200 gms potatoes boiled and peeled
  • 1/2 tsp cumin seeds /jeera
  • 1/2 tsp fennel seeds /saunf, powdered
  • 1/4 tsp asafetida/hing
  • 1/2 tsp red chili powder
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin
  • 1/2 tsp turmeric powder /haldi
  • 1 1/2 cup curds / yogurt/dahi , whisked
  • 1 tbsp olive oil/ or any other cooking medium
  • 1/2 tsp salt / or salt to taste
  • 2 tbsp green coriander , finely chopped

Method :

Step 1.

Boil the potatoes. Peel and cut the potatoes in small cubes in a mixing bowl. Keep aside.

Step 2.

Heat the oil in a pan and add the cumin seeds and asafetida. When the cumin crackles, add the, fennel seeds powder, coriander powder, chili powder and turmeric powder and sauté for a few seconds.

Step 3.

Add the boiled and cubed potatoes, salt and sauté till the spices /masala coats the potatoes evenly.

Step 4.

Add whisked curd mix and stirring continuously bring to a boil. Switch off the stove. Serve hot, garnish with the finely chopped coriander.

    Note:  Very good accompaniment with this curry  is Puris / Indian bread .

Health benefits of potatoes:

Potatoes are a very popular food source. Unfortunately, most people eat potatoes in the form of greasy French fries or potato chips, and even baked potatoes are typically loaded down with fats such as butter, sour cream, melted cheese and bacon bits. Such treatment can make even baked potatoes a potential contributor to a heart attack. But take away the extra fat and deep frying, and a baked potato is an exceptionally healthful low calorie, high fiber food that offers significant protection against cardiovascular disease and cancer.

Our food ranking system qualified potatoes as a very good source of vitamin B6 and a good source of potassium, copper, vitamin C, manganese, phosphorus, niacin, dietary fiber, and pantothenic acid.

Potatoes also contain a variety of phytonutrients that have antioxidant activity. Among these important health-promoting compounds are carotenoids, flavonoids, and caffeic acid, as well as unique tuber storage proteins, such as patatin, which exhibit activity against free radicals.

Blood-Pressure Lowering Potential

UK scientists at the Institute for Food Research have identified blood pressure-lowering compounds called kukoamines in potatoes. Previously only found in Lycium chinense, an exotic herbal plant whose bark is used to make an infusion in Chinese herbal medicine, kukoamines were found in potatoes using a new type of research called metabolomics.

Until now, when analyzing a plant’s composition, scientists had to know what they were seeking and could typically look for 30 or so known compounds. Now, metabolomic techniques enable researchers to find the unexpected by analyzing the 100s or even 1000s of small molecules produced by an organism.

“Potatoes have been cultivated for thousands of years, and we thought traditional crops were pretty well understood,” said IFR food scientist Dr Fred Mellon, “but this surprise finding shows that even the most familiar of foods might conceal a hoard of health-promoting chemicals.” Another good reason to center your diet around the World’s Healthiest Foods!

In addition to potatoes, researchers looked at tomatoes since they belong to the same plant family—Solanaceae—as Lycium chinense. Metabolomic assays also detected kukoamine compounds in tomatoes.

The IFR scientists found higher levels of kukoamines and related compounds than some of the other compounds in potatoes that have a long history of scientific investigation. However, because they were previously only noted in Lycium chinense, kukoamines have been little studied. Researchers are now determining their stability during cooking and dose response (how much of these compounds are needed to impact health).

Vitamin B6—Building Your Cells

If only for its high concentration of vitamin B6—1 medium potato contains over one-half of a milligram of this important nutrient—the potato earns high marks as a health-promoting food.

Vitamin B6 is involved in more than 100 enzymatic reactions. Enzymes are proteins that help chemical reactions take place, so vitamin B6 is active virtually everywhere in the body. Many of the building blocks of protein, amino acids, require B6 for their synthesis, as do the nucleic acids used in the creation of our DNA. Because amino and nucleic acids are such critical parts of new cell formation, vitamin B6 is essential for the formation of virtually all new cells in the body. Heme (the protein center of our red blood cells) and phospholipids (cell membrane components that enable messaging between cells) also depend on vitamin B6 for their creation.

Vitamin B6—Brain Cell and Nervous System Activity

Vitamin B6 plays numerous roles in our nervous system, many of which involve neurological (brain cell) activity. B6 is necessary for the creation of amines, a type of messaging molecule or neurotransmitter that the nervous system relies on to transmit messages from one nerve to the next. Some of the amine-derived neurotransmitters that require vitamin B6 for their production are serotonin, a lack of which is linked to depression; melatonin, the hormone needed for a good night’s sleep; epinephrine and norepinephrine, hormones that help us respond to stress; and GABA, which is needed for normal brain function.

Vitamin B6—Cardiovascular Protection

Vitamin B6 plays another critically important role in methylation, a chemical process in which methyl groups are transferred from one molecule to another. Many essential chemical events in the body are made possible by methylation, for example, genes can be switched on and turned off in this way. This is particularly important in cancer prevention since one of the genes that can be switched on and off is the tumor suppressor gene, p53. Another way that methylation helps prevent cancer is by attaching methyl groups to toxic substances to make them less toxic and encourage their elimination from the body.

Methylation is also important to cardiovascular health. Methylation changes a potentially dangerous molecule called homocysteine into other, benign substances. Since homocysteine can directly damage blood vessel walls greatly increasing the progression of atherosclerosis, high homocysteine levels are associated with a significantly increased risk for heart attack and stroke. Eating foods rich in vitamin B6 can help keep homocysteine levels low. In addition, diets high in vitamin B6-rich foods are associated with overall lower rates of heart disease, even when homocysteine levels are normal, most likely because of all the other beneficial activities of this energetic B vitamin.

A single baked potato will also provide you with over 3 grams of fiber, but remember the fiber in potatoes is mostly in their skin. If you want the cholesterol-lowering, colon cancer preventing, and bowel supportive effects of fiber, be sure to eat the potato’s flavorful skin as well as its creamy center.

Vitamin B6—Athletic Performance

Vitamin B6 is also necessary for the breakdown of glycogen, the form in which sugar is stored in our muscle cells and liver, so this vitamin is a key player in athletic performance and endurance.

Ref.http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Turmeric/Haldi

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turmeric-and-powderTurmeric or Haldi

The plant

Turmeric comes from the root of the Curcuma longa plant. The name derives from the Latin terra merita “meritorious earth” referring to the colour of ground turmeric which resembles a mineral pigment. In many languages turmeric is simply named as “yellow root”.Turmeric is a rhizome with bright yellow-orange colour inside and a little thick brown skin. It has a warm and bitter flavor with a mild fragrance.Turmeric is aromatic, stimulant and tonic popularly known as haldi in India, is native to Southern Asia and India. It it is commonly  used in Indian cooking, best known for its use in many masala (curry). It is usually available in powder form but the root is also available from Asian and Indian grocery shops.

Uses of Turmeric

It was sometimes called “Indian saffron” because of its deep yellow-orange color and has been used as a condiment, cosmetic, healing remedy and textile dye. Turmeric is a powerful anti-inflammatory in the Chinese and Indian systems of medicine.

Turmeric’s use in the kitchen

Turmeric is very strong spice,therefore a small quantity of it is generally sufficient. However, it can be used in many different ways.In Indian cooking, in most of Indian recipes turmeric is used.It is sprinkled lightly while cooking on most of the vegetable like potatoes, green beans, cauliflower, brinjals , peas, pumpkin and onions etc.It makes all recipe with lentils delicious.It can be used as salad dressings by adding a pinch of turmeric powder to them.It is used to flavour and colour butter, cheese, margarine, mustard, liquor, fruit drinks, cakes, jellies, and fruit dishes.Turmeric is a classic addition to chutneys,and pickles. It is blended with melted butter and drizzle over cooked vegetables, pasta, or potatoes. To make yellow rice add a pinch of turmeric to the water as the rice cooks.

Spiritual Significance

It is used in various rituals in Hindu homes, and as a dye for holy robes as it is natural and available in abundance.People use, a rich red powder used in temples around the world, called Kunkum, is made from turmeric and lime. It is used by men and women, after puja, as small a dot of kunkum worn on the forehead between the eyebrows, or in the middle of the forehead.

 It is used in almost every curry dish to add color and flavor.An important spice in most of the Indian households the turmeric or haldi is one ingredient in the kitchen that holds a remedy for almost all illness. It corrects disordered process of nutrition and restores the normal function of the system. It is a carminative, antiseptic, a great anti-flatulent , blood purifier and expectorant.According to the Journal of the American Chemical Society, turmeric is packed with nutrients like proteins, dietary fiber, niacin, vitamin C, vitamin E, vitamin K, sodium, potassium, calcium, copper, iron, magnesium and zinc. All these essential components put together make turmeric a great antioxidant, antiviral, antibacterial, anti fungal, anti carcinogenic, antimutagenic and anti-inflammatory agent.

Turmeric / Haldi

Controls diabetes 

Turmeric/ haldi must be included  into dibetics diet. The curcumin present in turmeric has a very potent effect in moderating insulin levels and enhancing the efficacy of anti diabetic drugs. Being an antioxidant, it fights off the ill effects of free radicals and reduces insulin resistance. A study performed by Department of Pediatrics, Louisiana State University Health Sciences Center [9], found that curcumin prevents protein glycosylation (where the protein molecule is altered) and lipid peroxidation (oxidative degradation of lipids), two process that occur commonly in the body when a person has high blood sugar. By controlling these two factors, turmeric increases the person’s sensitivity to insulin lowering his/her total blood sugar.

Prevents Alzheimer’s

According to a paper published in the Annals of the Indian Academy of Neurology [1] (that compiled all the notable studies done with regards to turmeric’s action against Alzheimer’s), it states that turmeric or haldi is capable of preventing and healing Alzheimer’s disease. It states that diferuloylmethan (the main component in turmeric) is the component that  reduces inflammation, stops excessive amyloid plaque formation around neurons and prevents their degradation, eventually preventing and reducing the severity of the disease.

Prevents cancer

Haldi is known to have chemo-protective properties and can protect you from a number of cancers like colon cancer, cancer of the prostate, T-cell leukaemia, radiation induced tumours and breast cancers. A study published in the Journal of Cancer Research[6] found that the compounds present in turmeric were capable of preventing the progression of both invasive and non invasive colon cancers by destroying cancer cells. It also found that the anti oxidative properties of haldi protects the body from damage due to oxidative stress and radiation, thereby reducing your chances or suffering from tumours caused due to radiation.

Relieves arthritis

Turmeric has anti inflammatory and anti oxidative properties therefore it is a perfect home remedy for arthritis. A number of studies performed previously have also established that haldi has amazing immune-protective benefits. Because of its combined actions on the body, haldi has been used as an effective agent in treating rheumatoid arthritis (RA). Studies conducted by Arizona Center for Phytomedicine Research[7] and at the Institute of Chemical Biology,[8], found that the compounds present in turmeric were responsible for reducing the inflammation associated with arthritis and RA. The study also found that continuous consumption of the root helps to reduce the pain and inflammation associated with the conditions.

Prevents liver disease

Turmeric is great for the liver. It protects it from the damage caused by eating foods that contain high amounts of fat and excessive alcohol consumption. A study published in the Journal of Nutrition [2], found that the anti oxidative, anti carcinogenic and hypocholesterolemic action (an action that lowers the amount of cholesterol in the blood) of turmeric – mitigated by the content of curcuminoids in it – helps lower the potentially damaging effects of excessive cholesterol on the liver. Since turmeric alters the way body metabolizes fatty acids, this action helps in keeping the liver healthy, and is vital to protecting the liver from diseases such as non alcoholic fatty liver disease and damage caused due to excessive accumulation of fats in and around the liver. In another study published in the American Journal of Physiology[3], it was found that the root had the potential to prevent alcohol-induced liver disease. The study found that the compounds in turmeric helped in blocking a particular gene that was linked to inflammation and necrosis of the liver due to excessive alcohol consumption. Haldi  was found to protects the liver from both biochemical and pathological damage caused due an unhealthy lifestyle.

Lowers cholesterol

Having turmeric on a daily basis can keep your cholesterol levels in check.  A study published in the Journal of Nutritional Biochemistry [9] found that regularly consuming haldi changed the way the body processed cholesterol. This change lowers the total LDL or ‘bad’ cholesterol and increased the amount of HDL or ‘good’ cholesterol in the body.

Relieves gas, diarrhea and morning sickness

The juice or dry powder of its rhizome, mixed in buttermilk or plain water is beneficial in intestinal problems, especially chronic diarrhea. It also helps prevent flatulence. Fresh juice from the rhizomes, a paste prepared from it, or a decoction made from the plant has been found beneficial in the treatment of vomiting during pregnancy and afflictions of the liver. Turmeric has been found to inhibit bacterial growth and works as a powerful cleaning agent within the digestive system.’

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

 

Curry leaves

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Curry patta      Image result for Curry leaves

Curry tree Plant

The curry tree is a tropical to sub-tropical tree in the family Rutaceae, which is native to India and Sri Lanka. Its leaves are used in many dishes in India and neighbouring countries.

Scientific name: Murraya koenigii
Higher classification: Murraya
Rank: Species

Curry leaves are natural flavoring agents with a number of important health benefits, which makes your food both healthy and tasty along with pleasing aroma. They contain various antioxidant properties and have the ability to control diarrhea, gastrointestinal problems such as indigestion, excessive acid secretion, peptic ulcers, dysentery, diabetes and an unhealthy cholesterol balance. They are also believed to have cancer fighting properties and are known to help protect the liver.

Scientific Information: The scientific name of the curry plant is Murraya Koenigii Spreng and it belongs to the Rutaceae family. The plant is native to India and is usually found in tropical and subtropical regions. It is cultivated in various other countries such as China, Australia, Nigeria and Ceylon. Height of the plant ranges from small to medium. The most useful parts of this plant are the leaves, root and the bark.

In Ayurvedic medicine, curry leaves are believed to have several medicinal properties such as anti-diabetic, antioxidant, antimicrobial, anti-inflammatory, anti-carcinogenic and hepato-protective (capability to protect liver from damage) properties. The roots are used for treating body aches and the bark is used for snake bite relief.

The leaves, with their vast herbal properties, are used in various local cuisines across India and other parts of Asia as flavoring agents. Curry leaves resemble ‘neem’ or Indian lilac and their name in most Indian languages translates to ‘sweet neem’.

Nutritional Value of Curry Leaves

The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper and minerals.  It also contains various vitamins like  nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, plant sterols, amino acids, glycosides and flavonoids. Also, nearly zero fat (0.1 g per 100 g) is found in curry leaves.

Some of the other chemical constituents present in curry leaves include carbazole alkaloids. Research studies held by the Department of Home Economics at Kenmei Women’s Junior College in Hyogo, Japan showed that alkaloids found in curry leaves possess antioxidant properties. Carbazole alkaloids include mahanimbine, murrayanol, mahanineoenimbine, O-methylmurrayamine A, O-methylmahanine, isomahanine, bismahanine and bispyrayafoline. . Further studies conducted at the Department of Horticulture at Michigan State University suggested that these chemicals had insecticidal and antimicrobial properties as well, specifically mosquitocidal properties.

Health Benefits of Curry Leaves

Most people think that curry leaves just add flavor to the food and they throw the leaves away while eating eating their soup or curry. However, curry leaves are far more important than many people realize, and they offer a number of health benefits without the side effects of other medicines.

Stops Diarrhea: Research studies conducted by Ashish Pagariya and  Maithili, V. concluded that the carbazole alkaloids present in curry leaves or Murraya Koenigii had anti-diarrheal properties. Experiments on lab rats showed that carbazole extracts from curry leaves had significantly controlled castor oil-induced diarrhea. A bunch of curry leaves can be ground up and the paste can be eaten or the juice of the leaves can be consumed.

Gastrointestinal Protection: Use of curry leaves is recommended as a cure for gastrointestinal issues in Ayurvedic methodology. One important is due to the fact that they are considered to possess mild laxative properties. Make juice out of a bunch of curry leaves and add lime juice. This mixture is to be consumed for indigestion or a paste made from the leaves can be added to buttermilk and taken every morning on an empty stomach.

Antioxidant Properties: Research studies conducted by Mylarappa B. Ningappa et al. at Jawaharlal Nehru Center for Advanced Scientific Research, Molecular Parasitology and Protein Engineering Laboratory in Bengaluru, India have indicated that curry leaves or Murraya Koenigii is a good source of antioxidants.  The presence of various vitamins like vitamin A, B, C and E help in reducing oxidative stress and free radical scavenging activity. Curry leaves can be added to your curries, vegetable stews and soups. They are also available in dried powder form.

Anti-Diabetic Properties: Perhaps one of the biggest health benefits of curry leaves is its use in diabetes control. Research conducted by the Department of Biochemistry and Molecular Biology at University of Madras, Chennai had shown that the anti-hyperglycemic properties of curry leaves were beneficial in controlling blood glucose levels in diabetic rats.

Fights Cancer: The chemical constituents found in curry leaves such as phenols are helpful in fighting cancers such as leukemia, prostate cancer and colorectal cancers. Research on curry leaves at the Department of Medical Chemistry at Mejio University, Japan showed evidence of cancer fighting properties in the carbazole alkaloids extract from curry leaves.

Lowers Cholesterol Levels:  Curry leaves are also known to reduce bad LDL cholesterol level. Studies conducted at the Department of Biochemistry at the University of Kerala, India have shown that curry leaves have the potential to reduce LDL cholesterol levels.

Good for Hair Growth: Curry leaves are believed to help in strengthening hair roots. Dry curry leaf powder mixed in oil can be applied to your hair with a quick massage. The paste from curry leaves can also be applied in cases of gray hair. Doing these on a regular basis can improve hair growth as well.

Eyesight: Curry leaves contain high amounts of vitamin A and are therefore good for eyesight. Vitamin A contains carotenoids which protect the cornea, which is the eye surface. Deficiency of vitamin A may cause night blindness, cloud formations in front of the eye and even the loss of vision loss in some cases.

Radio-Protective and Chemo-Protective: Studies on the extracts of curry leaves have shown positive results in reducing the effects of chemotherapy and radiotherapy, while also offering protection against chromosomal damage, protection of bone marrow and prevention of free radicals becoming active in the body.

Protects Against Pathogen Attack: Research on curry leaves has revealed that they are also effective in fighting bacterial and fungal infections. The leaf extracts from the plant have been comparable to popular, mainstream antibiotic drugs.

Protects the Liver:  Your liver plays a major role in the digestive system and it needs to be protected from any attack by free radicals, as well as viral and bacterial attacks that can result in infection. Research on curry leaves has indicated that the tannins and carbazole alkaloids present in curry leaves exhibited good hepato-protective properties. They are also helpful in protecting the liver from various diseases such as hepatitis and cirrhosis.

Skin care: Curry leaves are also helpful in skin care. The juice or paste of the leaves can be applied on burns, cuts, bruises, skin irritations and insect bites for quick recovery and clean healing.

Ref. https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-curry-leaves.html

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.

Cumin Seeds/Jeera

~ saanjhachullha ~ 2 Comments

Cumin seed / Jeera, Botanical name: Cuminum cyminum

Jeera NG

Spices play an important role in enhancing the taste and flavor of dishes they are used in. Cumin is a spice extensively used in Indian cookery. Cumin seeds or “jeera” is basically a tiny seed of a Mediterranean plant in the parsley family. It is an aromatic spice used in Indian, Chinese, Middle Eastern, , North African, Mexican and western cuisines. In India, cumin seeds are generally fried or roasted for use in cookery. There are different varieties of cumin seeds. one variety of cumin is called black cumin seeds or Shah jeera .

Usage of Cumin seed/ jeera (Cooking/Eating)

Cumin is an important ingredient in Indian kitchen. Both ground and whole cumin seeds are used to season a variety of recipes such as curries, soups and stews. Cumin seeds should be lightly roasted or fried before adding them to any recipe to obtain their full aroma and flavour. Given below are certain tips for using this spice.

Jeera rice:Jeera rice is  popular dish in India which is prepared by frying cumin seeds in cooking medium and cooking rice in it with water.

Flavour In Dal And Curry Varieties:

Cumin seed is a healthy addition to enhance the flavor of lentils, beans, curd/ yogurt based dishes etc. Its aroma and taste greatly complements the recipe .

Tadka / Tempering / Seasoning In Dals / lentils:

Dals/ lentils are regarded as a staple diet in India. Whole cumin seeds are used for Seasoning/tempering (providing tadka) to the dals, thus imparting a wonderful flavor/ aroma to the dals. It is also used to temper meat dishes.

Seasoning Vegetables:

Vegetables can be seasoned with cumin. For instance, potatoes can be easily prepared with cumin.

Chicken Preparation:

Besides dal and vegetables, cumin can be used in preparing chicken.

Panch Phoron:

Cumin seeds are used in preparing Bengali spice mixture known as “panch phoron”. It is basically a combination of nigella seeds, black mustard seeds, fenugreek seeds, fennel seeds and cumin. This spice mix is used in several dishes such as potato curry, pan roasted potatoes and salmon.

Flavouring In Rasam:

Roasted cumin seeds along with ground black pepper are used in flavoring rasams.  They are toasted with coriander to provide a distinct aroma and are widely used in South Indian and Sri Lankan cuisines.

Preparation Of Soups, Sauces And Pickles:

Cumin seeds are used in the preparation of soups, barbecue sauces, pickling and is one of theingredients in curry powder. Black cumin seeds are used as a spice in Persian and Mughlai cuisine.

Besides its culinary uses, this aromatic spice is known for its medicinal properties.

Cumin benefits  blood circulation:

Iron rich cumin seeds are good for the body. Iron is necessary for the formation of hemoglobin in the blood. The use of Cumin protects from Anemia.

Cumin benefits digestion:

In Cumin seeds there are Enzymes present that help to breakdown foods and helps in digestion.

Drinking jeera water is very advantageous for the major organs like liver, stomach and kidney.

Soak a teaspoon of jeera in a glass of water for the entire night and drink it in morning, it facilitates the bile production by the liver which relieves from the bloating, acidity, abdominal gas etc.

Jeera water clears up the respiratory passage by diluting all the collected mucous in chest. It acts as an antiseptic which kills the microorganisms and prevents from the cold, cough and fever.

Cumin benefits Skin:

Cumin is rich in content of vitamin E which keeps our skin healthy and glowing. Also, the essential oils in cumin have disinfectant and anti-fungal properties which protect our skin from fungal and microbial infections.

Direct application of cumin paste on boils, pimples, eczema, psoriasis and other skin disorders facilitates quick healing.

A dash of ground cumin powder can also be added to a face pack to treat skin issues.

Cumin is also a good source of dietary fiber which helps in the cleaning process and removes toxins.

Cumin is also a good source of dietary fiber,it helps in the cleaning process and removes toxins.

Cumin’s combination of antioxidant effect and antibacterial property  provides us with a healthy, beautiful skin that lasts till our old age.

If you are suffering from body heat and skin itchiness, boil some cumin seeds in water, after cooling it, take a bath with that water.

Benefits of Jeera Water for Skin

Drinking luke warm jeera water is considered to rehydrate the human body and keep refresh all the time.

Jeera seeds are full of dietary fibers which remove the toxic materials in the body and cleanse the skin to make it clean, fresh and rejuvenate.

It makes the facial skin naturally glowing and healthy.

Regular intake of the jeera water in the morning provides enough vitamins (vitamin A, C and E) to the body which nourishes the skin.

Taking jeera water with some ginger soothes the sore throat.

Regular intake of jeera water helps in treating the sleep disorder and enhances the sound sleep.

It soothes the skin by relieving the burning sensation of the skin.It boosts up the skin functioning and enhances its ability to absorb more essential nutrients to be nourished and healthy.

It has necessary minerals (potassium, calcium, selenium, copper, manganese) playing vital role in keeping the skin supple, soft and smooth.It replenishes the skin and prevents from getting wrinkled thus aids in preventing the premature aging.

It manages the proper blood content in the body and lowers the blood sugar level in the blood.

Because of its richness in the iron content, it helps in treating the anemia by maintaining the hemoglobin content of the blood.It increases the blood hemoglobin level thus enhances the oxygen carrying capacity of the cells throughout the body.

Jeera/Cumin seeds act as a good broncho dilator and have a compound called Thymoquinone which helps in reducing the inflammations and treating asthma.

It is a very good anti-oxidant spice which fights with the free radicals in the body and enhances the body immunity to better fights with all the infections.

Starting every morning with a glass of jeera water helps to fight with the various disorders such as morning sickness, diarrhea, flatulence, nausea, dyspepsia, mal absorption syndrome as it helps in stimulating the secretion of enzymes which breaks the carbohydrate, glucose and fat.

Potassium content available in the jeera maintains the blood pressure and heart rate thus preventing the hypertension.

Benefits of cumin / jeera water for Hair

Jeera water nourishes the hair follicles and makes it long, flawless, shiny and strong because of its vitamins and minerals. It nourishes the hair by the root and makes it silky and lustrous.

Cumin oil  benefits Cumin seeds oil extract works as a good stimulant, carminative, anti-oxidant and diuretic.It is greatly used for purposes of aroma therapy, massage and scalp treatment to get rid of dandruff.

Cumin benefits Weight Loss It slightly aids in the strategy of the weight management as it stimulates the appetite, removes toxins from the body and treats various digestive disorders including gas and bloating problems.

 Ref.http://www.stylecraze.com/articles/amazing-benefits-of-cumin-jeera/

Nick’s kitchen medical Disclaimer:

  • Nick’s kitchen is for Vegetarians. It sometimes provides education and support to individuals who want to become vegetarian, or move toward a more vegetarian diet.
  • Nick’s kitchen provides some information on vegetarian and vegan diets to the best of their knowledge and abilities.
  • Nick’s kitchen does not claim to be health care professional, nutritionist, nor does it claims to treat any illness through vegan or vegetarian diet.
  • If you have a medical condition,Nick’s kitchen recommend that you consult your health care professionals before changing your diet.
  • Any changes that you make to your diet, and the results of those changes, are your decision and your responsibility.