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.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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Wood Apple / Kapith
Wood apple or Goddess of forest (feronia elephantum) also known as Kapith in Sanskrit, Kothu or Keith is still available in the Indian cities thanks to the street vendors who sell seasonal berries, star fruit and other such foods.
Moving Meditation
Finding stillness in movement
Sensitising Children
Becoming better human beings is no child's play
The Parikarmas
Diamonds in the rough
Dharmic Leader in Modern Times
Lessons from Nature
Lights, Camera, Action
Making dreams come true
Unlocking the Happiness Within
The art of removing worries
About "Pairs of Opposites" and Dharma
From Kleshas to Aklishta
Different Paths in Yoga
What level is your awareness?
Building up Good Tendencies
Investing a little consistently goes a long way From a Parisamvada by Dr. Jayadeva Yogendra
