Seeds for Better Digestion – after a meal

• 1/2 cup of Fennel Seeds
• 1/4 cup of toasted Coriander Seeds
• 1/4 Cup of Sesame Seeds
• 1 Tablespoon of Cumin Seeds
• 1 Tablespoon of Ajwan (indian celery seeds) Seeds
• 2 Pinches of Salt (Preferably Black or Sea salt)
• 1 Tablespoon of Hot Water

Pick over the Fennel seeds for any twigs or tiny stones.

Dissolve the sale in 1 Tablespoon of water

Heat a heavy cast iron frying pan on medium heat:

• Put in the Fennel seeds and roast, stirring constantly until slightly brown (takes around 2 minutes)
• Sprinkle on the salt water and stir and toast until dry and fragrant.
• Pour into a dish

Roast the remaining seeds, each kind separately, for a minute to two minutes or so, until fragrant and slightly brown.

Add to the dish of fennel and mix well.

Store in a glass jar.

Eat a teaspoonful after lunch and dinner for good digestion and sweet breath.

Note:  The coriander seeds have the hard outer shell.  You can find the coriander seeds without its hard shell at  Indian grocery stores, and they are often roasted with turmeric.

– Ayurvedic Cooking for Self-Healing by Mrs. Ursh Lad and Dr. Vasant Lad –

– Image Credit: Indiamart.com