The evidence supporting these claims is often mixed, but there have been some promising findings. Health Benefits of Thyme for Menstruation – Thyme has long been touted for its analgesic (pain-relieving) and antispasmodic (spasm-relieving) properties.Health Benefits of Thyme for Oral Care – Thyme oil mixed with water has long been used as a remedy for bad breath and the prevention of gingivitis and gum disease.Health Benefits of Thyme for Cough – Thyme has long been used as a home remedy for cough, bronchitis, and other respiratory conditions.
#Thyme meaning in bengali tv
Health Benefits of Ajwain Ke Phool as an Antimicrobial Agent – Essential oil extracted from TV and its principle component thymol possess a wide range of activity against different types of bacteria and fungi compared with the other oils both in vitro and in vivo studies.Moreover, the contained flavonoids were shown to prevent the release of superoxide anion and to protect erythrocytes from oxidative stress. Health Benefits of Thyme as an Anti Inflammatory – thyme oil and thymol have been shown to exhibit strong antioxidant activities.Health Benefits of Ajwain Ke Phool as an Anticancer Agent – There are several preclinical studies pointing to the anticancer potential of T.It is packed with minerals and vitamins that are essential for optimum health. Health Benefits of Thyme as an Antioxidant – Fresh Thyme herb has one of the highest antioxidant levels among herbs.The following are health benefits of Thyme (Thymus vulgaris) or Ajwain Ke Phool Massage thyme oil into your scalp to kill the bacteria and fungi that contribute to unhealthy scalp conditions like dandruff.It is also said to settle the stomach, soothe a sore throat and relieve aches and pains. Thyme tea can act as an expectorant, clearing the lungs of congestion.Infuse the dried herb in a carrier oil like jojoba or olive for three to six weeks to make your own thyme oil.Use thyme in everything from refreshing detox waters to cocktail party favourites.In soups, the herb pairs well with potato, roast mixed vegetables, chicken, mushrooms, and leafy greens.Preserve your fresh thyme harvest by making a simple vinegar or oil infusion.Fresh thyme leaves can be used to decorate desserts, like soufflés and custards.When you have made your favourite pasta sauce, add a pinch of dried leaves to enhance your sauce.Add a couple pinches of dried thyme to the flour to make an herb bread.Leaves without the stem work great in salads.Dried thyme added right at the end of cooking to lentils and split pea enhance their flavour.Use it to add flavor and depth to marinades, soups and stocks, cocktail elements, and teas.Use for your savoury dishes like braised or roasted meat, vegetables, or fish.The flavors get even better when they have a few days to develop. Though you may be tempted to eat it all up right away, this soup is PERFECTION as a leftover. When the soup is done cooking, taste for seasoning and add salt and pepper to taste. Bring to a boil, then turn down to a simmer and cook until the split peas are softened. Pour in the stock or water, ham, thyme, and split peas. When the spices are cooked, stir them into the vegetables. Stir into the oil and cook until fragrant–just a few minutes–and be careful not to burn. Put a bit more fat in the pan and add the spice mix. Use a large spoon to move all the vegetables to the side of the pan. Cook until softened and just starting to brown. Add onion, carrot, celery, and garlic, and stir. So without further ado, one of my favorite soups…Split Pea with Bengali Spices!īacon fat (butter or olive oil will work also, of course)įor panch phoron spice mix (equal parts of all spices):Īdd bacon fat to a Dutch oven or other large soup pot over medium low heat. Pair it with almost any garnish you can think of–my favorites include fresh herbs, grated cheese, toasty buttery croutons, or a poached egg. This stuff is great fresh or as leftovers, and it freezes well, too, so you can definitely make a big batch and pop half in the freezer. The spices get toasted and give a really interesting and savory flavor to the already-wonderful classic split pea. One of my best friends, who is an amazingly creative cook, gifted me a batch of her Bengali spice mix, called panch phoron. I started using it in split pea soup, and it is SO GOOD. I’ve been meaning to share this recipe for a while now (pretty sure I’ve been making it for almost a year!).
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