The summer is over and the monsoons are officially in. So are the holidays and back to the grind. Its been a great vacation, with plenty of action, relaxing, meeting up with old friends, school reunion and lots of fun! The kids are back to school now and am back to work all refreshed and raring to go.
I've got plenty of posts for you to make up for the loss of action, coming soon...
Here's a herbal wine I had prepared over the summer. It's also called "Digestive Wine" because of the digestive properties of the herbs used.
These 3 herbs are almost always found in an Indian household.
Cumin is stomachic, diuretic(increase in urine production), carminative(gas-relieving and gastrointestinal tract cramp-relieving agent)., stimulant, astringent, emmenagogic and antispasmodic. It is valuable in dyspepsia, diarrhoea and hoarseness, and relieves flatulence and colic, Cumin stimulates the appetite.
Saunf is a carminative, diuretic and mild stimulant. Fennel is also thought to possess diuretic choleretic (increase in production of bile), pain-reducing, fever-reducing, and anti-microbial actions. The seeds are used as a flavoring agent in many herbal medicines, and to help disperse flatulence. The seeds, and roots, also help to open obstructions of the liver, spleen & gall bladder, and to ease painful swellings, in addition to helping with yellow jaundice, the gout and occasional cramps.
Ajwain seeds contain an essential oil which is about 50% thymol which is a strong germicide, anti-spasmodic and fungicide.
It is used in a steeped liquid form against diarrhea and flatulence. In India the seeds are used as a household remedy for indigestion and colic.
1 1/2 kg jaggery
- Gently roast the spices.
- Add the water and boil for 20 minutes.
- Remove from the fire and add the jaggery. Stir and cool.
- Culture the yeast in warm water for 10 minutes and add to the mixture.
- Pour the mixture into a wine jar and ferment for 21 days. Stir once each day. After 21 days strain and preserve in bottles.
- Cheers to good health!