Cumin (jeera) is a staple in the spice box of any traditional Indian kitchen. The seeds much-loved while tempering, and its powdered form is equally loved in adding a punch to say, a beverage like buttermilk.
It’s widely used across the length and breadth of our country with good reason. Jeera is rich in potassium, manganese, iron and fibre. “When the body receives a nutrient dense food such as jeera, it absorbs the nutrients better and does not store food to process it later. A good example to understand this is chyawanprash – a single serving of chyawanprash is enough to keep the body full and running for a considerable period of time for the same reason,” says Mahesh Jayaraman, co-founder, sepalika.com (a healthcare platform). As a result of better processing of food, the body does not bloat and does not retain food unnecessarily.
It’s widely used across the length and breadth of our country with good reason. Jeera is rich in potassium, manganese, iron and fibre. “When the body receives a nutrient dense food such as jeera, it absorbs the nutrients better and does not store food to process it later. A good example to understand this is chyawanprash – a single serving of chyawanprash is enough to keep the body full and running for a considerable period of time for the same reason,” says Mahesh Jayaraman, co-founder, sepalika.com (a healthcare platform). As a result of better processing of food, the body does not bloat and does not retain food unnecessarily.
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