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(5.00 out of 5 stars) 1 rating, 478 likes Ajwain is native to the Middle East and is still common in Egypt as well as Indian cooking. Like turmeric, ajwain is a spice used to enhance digestibility rather than flavor. 346 likes Cloves are native to India and Indonesia. They are the aromatic dried flower bud of a tree in the same family as Eucalyptus and Guava (Myrtaceae family). Cloves resemble a nail in shape. The English name 'clove' derives from the latin 'clavus'... 255 likes Coriander is the seed of the cilantro plant. Its pleasantly fragrant aroma lifts the spirits and has a rustic feel. (5.00 out of 5 stars) 4 ratings, 420 likes Appreciated since ancient times, cumin's aroma has wafted through kitchens since at least the second millennium BC, even flavoring breads and soups mentioned in the Bible. The highly valued spice was a currency to pay tithes to priests. The ancient... 31 likes Epazote is a popular cooking herb in Mexican cuisine. Avoid in pregnancy as epazote is listed as an emmenagogue. Anti-Parasites The essential oil was officially listed in the United States Pharmacopoeia as a vermifuge and was... 214 likes Also known as devil's dung, stinking gum, food of the gods, and giant fennel, hing has a varied and suprising diversity of uses. Along the Tex-Mex border hing was used for wolf bait. The odor attracts wolves. In Jamaica, hing is used to protect the... (5.00 out of 5 stars) 1 rating, 529 likes Pumpkin seeds are warming, sweet, heavy, oily and blood building. In fact, if you puree them into a butter, the oil that separates out is blood red. Building your blood generally boosts your umph and your digestion. Also known as pepitas, pumpkin seeds... ENZYME DEFICIENCIES
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