ANIS (SAUFF)

As a mild herbal cough medicine, it is used for its mucilaginous and anticonvulsant properties in cough and bronchial-diseases. As flavor additive anise helps with stomach ailments and stimulates the appetite. To prevent bloating and insomnia the seed is chewed. Anise is used as a spice in some North Indian curries.

FENUGREEK SEEDS (Methi)

The light brown seeds have a strong, peculiar smell and taste. It helps to reduce inflammation in wounds, it purifies and heals. Fenugreek seeds are especially usefull to stimulate the appetite and improve the general condition. This spice is used in the form of seeds and leaves in many Indian curries.

Cayenne-Pepper (Mirch)

Chili has a soothing, antiseptic and diaphoretic effect. It improves overall blood circulation, reduces muscle tone and spasms, relieves flatulence and colics. Also chili has a high vitamin C and vitamin P (Permerabilitätsvitamin) content.

Cardamon (Elaichi)

Cardamom is the most expensive spice in the world, after Saffron. It is an effective remedy for anorexia, as well as digestive disorders associated with flatulence. Ayurvedic doctors prescribe it for coughs, colds, bronchitis, asthma and bad breath.

TURMERIC (Haldi)

Among the many resources that are used by Ayurvedic physicians, is, for example, turmeric. It is used in gall bladder-, kidney-, colon-, and stomach problems as a remedy. Turmeric also stimulates the appetite and digestion. It is found in almost all Indian dishes.

CARAWAY (JEERA)

Caraway has an deflatulence-effect in bloating and cramping slightly and gastro-intestinal disturbances and reduces heart problems. Seed oil is also used as a liniment for diseases of the respiratory organs and rheumatism. In Indian cuisine Cumin is an indispensable spice, it is used in almost all dishes.

CARNATIONS (LOUNG)

Cloves are mainly used as a spice and flavoring agent. Clove oil has a significant antibacterial activity and it is used in dentistry to prevent infections. Cloves also act anticonvulsant, digestive, analgesic and stomachic.

SAFRAN (Kesar)

Today saffron is still a precious spice and coloring agent. Saffron is considered the analgesic and antispasmodic effect similar to opium. It is used in whooping cough and to stimulate digestion. To win a kilo of saffron, you must pick the centerparts of 150,000 flowers and dry them.

GINGER (Adrak)

Ginger is native to Southeast Asia and is invaluable elixir. It stimulates the circulation, diaphoretic, lowers cholesterol and helps prevent motion sickness.

CORIANDER (DHANIA)

In the kitchens of India the coriander is one of the standard ingredients. It stimulates the digestive tract and prevents flatulence. The leaves are used like parsley and are rich in vitamins. Ayurvedic doctors prescribe it for skin diseases, burns, throat inflammation and allergies.

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