33 Sentences With "ajwain" | Random Sentence Generator

I love aniseed but aniseed for me is anything from fennel to celery, star anise or ajwain.

Ajwain is used in traditional medicine practices, such as Ayurveda, in herbal blends in the belief it can treat various disorders. There is no evidence or regulatory approval that oral use of ajwain in herbal blends is effective or safe.

Sakinalu is made of rice flour seasoned with small amounts of spices, sesame seeds, carom seeds (ajwain), and salt.

Hydrodistillation of ajwain fruits yields an essential oil consisting primarily of thymol, gamma-terpinene, p-cymene, and more than 20 trace compounds which are predominantly terpenoids.

Khakhra is made in several varieties, such as methi (fenugreek), jeera (cumin), bajri, pudina, garlic, ajwain, pani puri, vada pav, pav bhaji, and pizza among others. Mungdi is a sweet type of khakhra.

There is little high-quality clinical evidence that ajwain has anti-disease properties in humans. Ajwain is sold as a dietary supplement in capsules, liquids, or powders. An extract of bishop's weed is manufactured as a prescription drug called methoxsalen (Uvadex, 8-Mop, Oxsoralen) provided as a skin cream or oral capsule to treat psoriasis, repigmentation from vitiligo, or skin disorders of cutaneous T-cell lymphoma. Because methoxsalen has numerous interactions with disease-specific drugs, it is prescribed to people only by experienced physicians.

Women who are pregnant or breastfeeding should not use ajwain due to potential adverse effects on fetal development. In high amounts taken orally, bishop's weed is considered to be toxic and can result in fatal poisoning.

The small dried fruits, commonly referred to as seeds, are similar in appearance to those of ajwain, celery, and caraway. Because of their similarity in both appearance and flavor, it is often confused or substituted with celery seed.

Sakinalu, a local snack made from rice, gingelly seeds and ajwain during Sankranti festival Biryani is a common cuisine of the state. Sarvapindi is another traditional snack native to the Telangana state. Kudumulu made with beans and rice flour is another special in Karimnagar.

And this ayurvedic concoction is prepared by mixing ingredients of pepper, turmeric, ajwain, garlic, and seeds into it. And scorch a pebble or iron bar and place in the decoction. After oblation to god and finally people intake the Kashaya. It tastes highly bitter, because it has ensemble medicinal contents.

Major exportable items are:Industrial Profile of Neemuch by Ministry of MSME isabgol, ashwagandha and many kind of herbs, methi, ajwain, coriander, soybean products like oil, de- oiled cake, soya paneer, soya papar, soy milk, garlic powder, onion powder, dehydrated flakes of onion and garlic, red chili powder, leather garments, and artificial jewelry.

Berbere Berbere (Oromo: Barbaree), ( bärbäre, bärbärä) is a spice mixture whose constituent elements usually include chili peppers, coriander, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.Debrawork Abate (1995 EC) [1993 EC]. የባህላዌ መግቦች አዘገጃጀት [Traditional Food Preparation] (in Amharic) (2nd ed.). Addis Ababa: Mega Asatame Derjet (Mega Publisher Enterprise). pp. 22–23.

To create Fafda, besan (Bengal gram flour), oil, carom seeds (ajwain), papad khar, salt to taste. Amalgamate all the ingredients in a bowl and create a mixture, make dough of the mixture using enough water and Make small rolls of the dough and roll in a cylindrical shape, and after flattening, deep-fry till it turns crispy.

Ingredients such as rice flour, cumin seeds, gingelly, asafetida, ajwain (omam), salt, water and oil are necessary to make this murukku. All ingredients should be mixed with flour. Then water is added little by little, kneading it into a thick batter. After that it has to be patted by the murukku maker and rotated to form coils.

Ajwain, ajowan (), or Trachyspermum ammi—also known as ajowan caraway, bishop's weed, or carom—is an annual herb in the family Apiaceae (or Umbelliferae). Both the leaves and the seed‑like fruit (often mistakenly called seeds) of the plant are consumed by humans. The name "bishop's weed" also is a common name for other plants. The "seed" (i.e.

Kadboli or kadaboli (Konkani and ), is a traditional savoury snack prepared in Maharashtra, India. Kadboli is typically made from a mixture of chickpea, urad, moong and rice flour, salt, and flavourings such as chili, ajwain, or cumin. The same dish is known as kodubale in Karnataka, the only difference being that only rice and split roasted chickpea (dalia) flour is used.

Peanuts are added as special attraction and in Karimnagar District, cashew nuts are added. Sakinalu also called as Chakinalu, is one of the most popular savory in Telangana, is often cooked during Makara Sankranti festival season. This a deep-fried snack made of rice flour, sesame seeds and flavoured with ajwain (carom seeds or in Telugu). These savories are harder and spicier than the Andhra varieties.

Cereals such as wheat, barley, maize or corn, jowar. Spices such as coriander, fenugreek, ajwain, poppy seeds or posta, jeera, black cumin or kalongi, halim seeds, suwa, tukmaria. Pulses such are gram, urad, moong, masoor, peas. Oil seeds such as soybean, black mustard, yellow mustard, flax seeds, groundnut, sesame seeds, taramira seeds, castor seeds, dolmi and many more agri products such as garlic, onion, guar seeds, isabgol seeds.

Thymol (also known as 2-isopropyl-5-methylphenol, IPMP) is a natural monoterpenoid phenol derivative of cymene, C10H14O, isomeric with carvacrol, found in oil of thyme, and extracted from Thymus vulgaris (common thyme), Ajwain and various other kinds of plants as a white crystalline substance of a pleasant aromatic odor and strong antiseptic properties. Thymol also provides the distinctive, strong flavor of the culinary herb thyme, also produced from T. vulgaris.

Trachyspermum roxburghianum (also known as Carum roxburghianum) is a flowering plant in the family Apiaceae. It is grown extensively in South Asia, Southeast Asia, and Indonesia. Its aromatic dried fruits, like those of its close relative ajwain, are often used in Bengali cuisine but are rarely used in the rest of India. The fresh leaves are used as an herb in Thailand and it is used medicinally in Myanmar and Sri Lanka.

Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients. Thambuli/Tambli is generally prepared mild and not spicy. Fundamentally, thambuli/tambli has a few simple whole spices, roasted and ground with seasonal vegetables or herbs (some with coconut) added to buttermilk/curds.

Known as radhuni in Bengali (), is often confused with celery and is known as wild celery in English. It is known as ajmod in Hindi () and Urdu (), both derived from Sanskrit ajamoda () or ajamodika (), from which the name for ajwain is also derived. It is also known as kant-balu in Burmese, and phak chi lom in Thai (), although this name may also refer to a variety of celery.It is also known as අසමෝදගම් (Asamodagam) in Sri Lanka.

Namak para (or namakpare), also nimki or nimkin (or namkin) is a crunchy savoury snack eaten in the Indian Subcontinent. It is also referred as Mathri sometimes in some parts of Punjab and Uttar Pradesh. Namak para is ribbon-like strips of pastry (made up of refined flour, oil and water) delicately seasoned with ajwain and cumin seeds (jeera) in pure ghee (clarified butter) or any oil. It requires approximately 10 minutes to prepare and 20 minutes to cook.

Ajwain or radhuni, korarima, nigella and fenugreek (clockwise, from top) are used with chilis and salt to make berbere, a basic ingredient in many Ethiopian dishes. Berbere, a combination of powdered chili pepper and other spices (somewhat analogous to Southwestern American chili powder), is an important ingredient used in many dishes. Also essential is niter kibbeh, a clarified butter infused with ginger, garlic, and several spices. Mitmita (, ) is a powdered seasoning mix used in Ethiopian cuisine.

Puris are prepared with wheat flour, either atta (whole wheat flour) or sooji (coarse wheat flour) . In some recipes, ajwain, cumin seed, spinach, or fenugreek seeds are added to the dough. The dough is either rolled out in a small circle or rolled out and cut out in small circles, then deep fried in ghee or vegetable oil. While deep frying, puris puff up like a round ball because moisture in the dough changes into steam which expands in all directions.

There are many varieties of Thumbuli: Menthe Thumbuli, shunti (ginger) thaumbuli, and various other herbal thambulis. The herbal thambuli is prepared with leaves like Basale soppu, kaki kudi soppu, doddapatre soppu (all of them grown in all over Karnataka). Many different seasonal vegetables/herbs can be used in the preparation of thambulis, such as doddapatre leaves (ajwain leaves/karibevu leaves), coriander leaves, poppy seeds, curry leaves and so on. Various recipes for the same exist, with slight variations in the ingredients.

Countless foodies, bloggers and food Historians are admiring his food technics and spices he use in his cooking. He is known for cooking without using water. Without artificial colour and without yoghurt in cooking. Being a Unani Medicine Practitioner, Chef Dr. Izzat Hussain's food is relatively lower on spices and fat content without discounting on the flavours and texture associated with the rich Awadhi culture, including his signature 'Izzat ki Roti' prepared using multi grains and a seasoning of mild spices, 'Ajwain' and 'Kallonji' etc.

Arvi gosht In Pakistan, taro or eddoe or arvi is a very common dish served with or without gravy; a popular dish is arvi gosht, which includes beef, lamb or mutton. The leaves are rolled along with gram flour batter and then fried or steamed to make a dish called Pakora, which is finished by tempering with red chilies and carrom (ajwain) seeds. Taro or arvi is also cooked with chopped spinach. The dish called Arvi Palak is the second most renowned dish made of Taro.

One method of reducing the volume of flatus produced is dietary modification, reducing the amount of fermentable carbohydrates. This is the theory behind diets such as the low-FODMAP diet (low fermentable oligosaccharide, disacharide, monosaccharide and polyols). Certain spices have been reported to counteract the production of intestinal gas, most notably the closely related cumin, coriander, caraway, fennel and others such as ajwain, turmeric, asafoetida (hing), epazote, and kombu kelp (a Japanese seaweed). Most starches, including potatoes, corn, noodles, and wheat, produce gas as they are broken down in the large intestine.

Ajwain fruit (schizocarps) Ajwain's small, oval-shaped, seed-like fruits are pale brown schizocarps, which resemble the seeds of other plants in the family Apiaceae such as caraway, cumin and fennel. They have a bitter and pungent taste, with a flavor similar to anise and oregano. They smell almost exactly like thyme because they also contain thymol, but they are more aromatic and less subtle in taste, as well as being somewhat bitter and pungent. Even a small number of fruits tends to dominate the flavor of a dish.

Unjha is known as biggest spices and cumin seed market of Asia and one of the biggest regulated markets throughout India. The APMC market of Unjha is the place where farmers and traders from states like Rajasthan, Gujarat, Saurashtra come to trade and sell spices and oil seeds like cumin seeds, fennel seeds, fenugreek seeds, dill seeds, ajwain seeds, Mustard Seeds, Sesame seeds, Coriander Seeds etc. Aside from Rajastan, Unjha is the only place that can grow cumin, fennel, and Isabgol (psyllium) seeds. There are nearly 800 big businesses that participate in the sale of these spices.

Tomato kasundi Different households traditionally had their own unique recipe and closely guarded process of making kasundi, though the differences lie more or less in the use of spices. Some families prepared kasundi with just salt, ground mustard, dry chillies, turmeric and mustard oil. Others used combinations of different dry and ground spices like black caraway (kalonji), fennel, wild celery (radhuni shaak) seed, ajwain, long pepper (pippali), chilli, black pepper, fenugreek (methi), clove, green and black cardamom, cumin (jeera), coriander (dhonia), nutmeg (jaiphal), mace (javitri), Java pepper (kabab chini), dried mango, dried kul etc. Chaudhurani mentions a dozen spices that were added to the kasundi, including green and black cardamom, cumin, coriander, nutmeg, mace, long pepper, chillies, black pepper and wild celery seeds.