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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. (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... 282 likes The word for celery comes from the Greek word selinon which translates to 'parsley,' a close relative of celery. Celery's powers have been known since antiquity. Leaves of it were found in the garlands surrounding King Tut's tomb, and Homer makes... 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... 267 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) 3 ratings, 535 likes Cool and soothing, verdant and fragrant, fennel is a member of the carrot family that includes other popular spices such as cumin, coriander, dill and celery. Fennel is used as a flavoring in some natural toothpastes and mouth fresheners. Fennel seeds... ENZYME DEFICIENCIES
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