Why jeera, kalonji and ajwain are all you need to prevent gut infection in the rains

These seeds are rich in essential nutrients, including iron, magnesium, calcium, and vitamins A, C, and E. In fact, their high vitamin C content makes the stomach more resilient to infections. They can provide relief from the urge to vomit and settle the stomach after a meal.

Cumin stimulates the secretion of pancreatic enzymes, aiding in the digestion of fats, proteins and carbohydrates. Its natural compound thymoquinone in jeera protects the liver. This is beneficial during the rainy season when digestive disorders like indigestion, bloating and diarrhea are prevalent. It has antioxidants like cuminaldehyde, which can help reduce inflammation, often aggravated by the damp weather.

Best use tip: Add a teaspoon of roasted cumin powder to your meals, or steep cumin seeds in hot water to make a soothing tea.

KALONJI (BLACK CUMIN)

These seeds are packed with essential fatty acids, amino acids and minerals like calcium, iron and potassium. Thymoquinone, the principal antioxidant in kalonji, wards off microbes. It stimulates the secretion of digestive juices and enzymes, preventing issues like gas, bloating and constipation. The anti-inflammatory properties of kalonji make it effective in preventing ulcer development and repairing the stomach lining against the effects of alcohol.

Best use tip: Sprinkle kalonji seeds over salads, embed them in bread and baked goods, or consume them with honey.

AJWAIN (CAROM SEEDS)

Ajwain seeds contain essential oils, including thymol, which is known for its strong antimicrobial and antiseptic properties. They also provide dietary fibre, vitamins and minerals.

Ajwain helps alleviate indigestion, gas and bloating by enhancing gastric juice secretion and speeding up digestion in the intestines. Simultaneously, it can treat peptic ulcers as well as sores in the food pipe, stomach and intestines.

Best use tip: Chew a few ajwain seeds with a pinch of salt after meals for digestive relief, or prepare a tea by boiling ajwain seeds in water. Just soak one teaspoon or five grams in a glass of boiling water and let it steep for some time. The warm water accelerates the absorption of thymol in the body. Ideally, have them on an empty stomach early in the morning for better absorption. Otherwise use them in your cooking and add them to bread doughs.

(Narang is nutritionist, Indraprastha Apollo Hospitals)