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.
Bu hikaye Yoga and Total Health dergisinin January 2024 sayısından alınmıştır.
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Bu hikaye Yoga and Total Health dergisinin January 2024 sayısından alınmıştır.
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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.
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