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Bhangjeera (Perilla frutescens) 100gms
Bhangjeera (Perilla frutescens) 100gms
Bhangjeera (Perilla frutescens) 100gms
Bhangjeera (Perilla frutescens) 100gms

Bhangjeera (Perilla frutescens) 100gms

Regular price Rs. 150.00

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Bhanjeera (Perilla frutescens) are romatic seeds, that is used as a spice and to prepare flavored chutney. Oil extracted from the seeds is used in cooking or as a medicine. This oil is known to be rich in Omega 3 & Omega 6, essential fatty acids. 

People of Uttarakhand have many uses for the leaves and seeds of this plant grown in the upper reaches of Himalaya. Besides, scientists of Center for Aromatic Plants, Uttarakhand (India) found out that 'Bhangjeera' plant seeds and leaves contain omega-3 and omega-6 fatty acid in abundance- something that makes it a better choice than cod liver oil. 

As per NCBI (The National Center for Biotechnology Information- part of the United States National Library of Medicine, a branch of the National Institute of Health.)

-- Bhangjeera (Perilla frutescens) seeds are a good source of polyunsaturated fatty acids (PUFAs). The seeds of perilla are small & weight about 4 g. As compared to other plant oils, perilla seed oil consistently contains one of the highest proportion of omega-3 (ALA) fatty acids, at 54–64%. The omega-6 (linoleic acid) component is usually around 14% and omega-9 (Oleic acid) is also present in perilla oil. These polyunsaturated fatty acids are most beneficial to human health and in prevention of different diseases like cardiovascular disorders, cancer, inflammatory, rheumatoid arthritis etc.

Its aromatic seeds are used as a spice and to prepare flavored chutney. Roasted bhangjeera seeds blended with roasted proso millet offers nourishment to those suffering from jaundice and measles.

Bhanjeera seeds unlike Flax seeds are tastier and contain an extra Omega fatty acids.

Recipe : Bhangjeera Ki Chutney 
A testy sour chutney prepared with roasted Bhangjeera seeds and cumin seeds
(zeera), mixed with Anardana
Ingredients
1. Bhangjeera Seeds - 50 gm
2. Cumin Seeds - 3 gm
3. Anardana- To taste
4. Salt and Jaggery - To taste
5. Whole Red Chillies - 3

Preparation
1. Roast bhangjeera seeds and cumin seeds separately.
2. Grind red chillies, cumin seeds, Anardana and bhangjeera seeds into fine paste adding little water.
3. Add salt to taste and serve.
Note : You can add jaggery if you want sweet and sour taste.

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