Patta Ajwain (Coleus amboinicus) is also known as Parniyavani, Mexican mint, and country borage amongst other things. Its aroma is a combination of oregano, thyme and turpentine. Thus people from Gujarat and Karnataka use it to make Pakoras savoury. It is also used to mask strong odours and flavours of fish and mutton. Its ground dried leaves are used as a herb in soup and stew.
The fresh leaves are used as a laundry scent booster. Besides, it is also an ornamental plant.
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Esta historia es de la edición January 2024 de Yoga and Total Health.
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Moringa Flowers
Edible flowers? Yes! Ayurveda mentions many edible flowers. One of them is the Moringa flower.
You Gain Some, You Lose Some
Recently, we the Chennaites, got the opportunity to get blessings from His Sharada Peetam.
A Healthy Body
An incident from Swami Vivekananda's Life
A Man Himself is Responsible for His Deeds
Renouncing doer-ship
The Unstructured Drama of Life
Go for the silent roles
Positive Thinking and Meditation
A life-raft for seniors
Soul Connects
The Yoga Institute’s Reach Out Camp
The Wood Wide Web
As a kid, Suzanne Simard grew up in the rainforests of British Columbia and she normally spent her summers visiting forests around and exploring them along with her family, which included a curious dog named Jiggs.
More About Dharma and Duty
Considering One's Own Background (Part 2)
Devaluing Your Value
The lure of more
