Ajwain (Ajwain) goes well with potatoes, vegetables, bread, pan bread Chabatis without yeast, pastries and legumes and is often combined with ginger and asafoetida in Ayurvedic cuisine.
Ajwain also called Ajwain, Künigkümmel or Carom is a celery seed that is used in oriental and Ayurvedic cuisine as a digestive spice. Similar to cumin, ajwain is much hotter and the taste is somewhat reminiscent of thyme or oregano. Of course, Ajwain also fits very well into Italian cuisine.
Since ajwain is also a wonderful herb for the medicine cabinet because of its essential oils, we use it together with water vapor and inhale it. It loosens the phlegm and is a tried and tested home remedy for coughs and hoarseness. Bring 1 teaspoon of Ajwain to a boil for every liter of water and then inhale the steam with a cotton cloth.
Use ajwain for most vegetables, fish or potatoes and dal dishes. You are welcome to use a Ayurveda cookbook from our assortment.
Ingredients: Ajwain *, whole
* from controlled organic cultivation
Gesund bedeutet ein Gleichgewicht zwischen Körper, Geist und Seele. Oft ignorieren wir diese Weisheit des Ayurveda. Darauf folgen Beschwerden oder gar ernste Krankheiten - körperlich, geistig, seelisch.
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Empfehlung: Daher empfehlen wir Ihnen eine umfangreiche ayurvedische Anamnese (Prashna Pariksha genannt).