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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. 588 likes Basil's warm and spicy aroma adds a passionate flare to any dish, bringing the heat of the Mediterranean sun to your table. Its bright green color and vigorous flavor is unmistakable in pesto. It adds verve to a home-made tomato sauce, and is a perky... (5.00 out of 5 stars) 1 rating, 189 likes The astringency of the beet can cause a fuzzy feeling on the teeth. (5.00 out of 5 stars) 1 rating, 110 likes This bright food is one of the lightest of root vegetables. It's the only root vegetable with as much flavor and freshness as leafy greens - something you can't get from a turnip or carrot. Imagine a root vegetable that's perfect for spring, and that... 266 likes Dill seems to lighten the palate. As one client reports, "Dill embodies the taste of freshness with a little kick." It is called shatapushpa in Ayurveda. Dill is a member of the carrot family (apiaceae) along with parsley, celery, cumin,... (5.00 out of 5 stars) 1 rating, 345 likes Green Tea is a preparation using minimally processed leaves from the camellia sinensis plant. This is the same plant used in normal black tea. Black tea leaves, however, are more processed. ENZYME DEFICIENCIES
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