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Weighing in at an average of 175,000 Scoville heat units (SHU), this chilli is approximately 22 times hotter than the spiciest jalapeño. Despite its heat, its core flavor remains pleasantly fruity, with earthy notes and a slightly peppered finish.
Be it adding flavour to your pickle or a distinct taste to your curry, methi or fenugreek seeds found in almost every Indian kitchen have diverse uses and many incredible health benefits.
* Methi seeds improve appetite and digestive power. They also support breast milk secretion.
* Methi seeds are effective in controlling diabetes and improving cholesterol and blood pressure.
* Methi seeds help reduce hair fall, grey hairs and uric acid levels (gout). They also help treat anaemia by increasing blood levels and detoxify blood.
* Methi seeds are useful in treating disorders of Vata such as neuralgia, paralysis, constipation, abdominal ache, bloating, pain in any part of the body from backache, knee joint ache to muscle cramps.
Brown mustard seeds possess a pungent flavor. These seeds are commonly used to make whole grain and many coarse varieties of mustards. More and more, brown seeds have taken the place of black in Indian cooking.
Black kokum (wild mangosteen) is native to south India. It has a slightly sweet and sour aroma and imparts a refreshing sour taste, similar to tamarind. Kokum can be used to enhance coconut-based curries, especially fish curries or vegetable dishes such as Okra or Dal.
Many cuisines use basil as an herb to flavor dishes. Not only does basil have a unique flavor but it also is a great source of nutrition. The seeds of basil plants are also edible. People in India and Southeast Asia often mix them in desserts and drinks, and basil seeds are becoming more commonly used in other parts of the world as well.