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ANISEED

In today's rapidly changing world, the ability to adapt to new situations and embrace change is essential.
Mihir Gupta, June 6, 2025

Dysentery– Grind roasted fennel and sugar candy in equal quantity and take it. Taking two spoons of aniseed with cold water is beneficial in colic, diarrhea and dysentery.

Gout– (1)- Putting 5 drops of fennel oil on half a teaspoon of sugar and taking it four times, a day stops gout.

(2) Roast 100 grams of fennel and grind it. Add the same amount of ground sugar to it. After eating, take two spoons of it with cold water in the morning and evening. Eyes will stop coming.

Diarrhea– (1) If by twisting, little stool comes, then take 3 grams raw and 3 grams roasted fennel mixed with sugar candy.

(2) Roast fennel half-ripe, half raw and grind it by mixing an equal quantity of sugar. Mix these two spoons and half spoon ghee and eat it four times a day. Squads will benefit. Mixing fennel and belgiri in equal quantity, taking it is also beneficial in diarrhea. Take 250 grams thick fennel and bake half, keep half raw. Grind both. Grind 250 grams of sugar candy in it and mix it. Taking2to2spoonsofthispowderwithwater thrice a day is beneficial in amoebiasis, loose stools, convulsions in diarrhea, colitis etc.

(3) Drink water after eating 2 spoons of aniseeds regularly. This will stop diarrhea after eating it.

Chronic diarrhea–

(1) If diarrhea comes five, six times a day, then roast an equal quantity of fennel, cumin, and coriander. Grind an equal quantity of Soth and Belgiri together. Take one spoon of it three times with cold water or butter milk.

(2) In chronic diarrhea, eat one spoon of fennel daily before meals in the morning and evening. Taking this milk stops diarrhea.

When small children have diarrhea, put two spoons of fennel in milk and boil it. In small children with loose stools, in dysentery, boil 6 grams fennel, 82 grams in water, when the water remains half, then add one gram of black salt to it. Feeding 12 grams of water thrice a day to children is very beneficial.

Lowering saturate fat;
Maintaining bone health;
Strengthening the nerves system; Increasing strength & Weight loss Almond has many properties like, it is: –
High in vitamin E;
High in Antioxidants;
High in Zinc;
High in Calcium;
High in protein & Rich in Magnesium

Ease teething-

If the child cries while teething, then boil thick fennel in cow’s milk, filter it and fill it in a bottle and give one spoon four times. With this, the teeth will come out easily. If children have dyspepsia, boil a

spoonful of fennel in a cup of water, filter it and drink this water again and again. aniseed with cold water is beneficial in colic, diarrhea and dysentery.

Flatulence of children–

Soak a spoonful of fennel in half a cup of water at night. In the morning, mash the fennel and sieve it. Taking this water mixed with milk ends flatulence, gas and stomach ache in children.

Eyesight–

(1) Eating a spoonful of fennel after a meal increases digestion and eyesight and urine comes freely. Grind fennel. At bedtime, mix half a teaspoon of fennel with one teaspoon of sugar and take it with milk. Eyesight will increase.

Itching- Grind an equal quantity of fennel and coriander. Keep it one and a half times and add double the sugar. Eating 303-0 grams in the morning and evening is beneficial in every type of itching. Grind equal quantities of powdered fennel and sugar candy and eat two spoons three times a day.

(2) After grinding 100 grams of fennel, take off the peel and grind it by mixing equal quantities of coriander, sugar candy and ten cardamoms. Take two spoons of it in the morning and evening with warm milk.

Eyesight will increase. With its regular consumption, the growth of cataracts stops.

In Cataract, by grinding equal quantities of thick fennel and coriander powder, taking 2 spoons with water twice daily stops the growth of cataracts

High in Antioxidants; High in Zinc;
High in Calcium; High in protein & Rich in Magnesium

Eye flu-

By eating fennel seeds or soaking some fennel in a cup of water at night and drinking its water in the morning, ‘eye flu’ gets cured quickly. A patient with ‘eye flu’ should not watch television for a few days or do such work which stresses the eyes

Redness of eyes-

Grind an equal quantity of fennel and dry gooseberry with water. After heating it and remaining tolerably hot, close the eyes and bake the eyelids and apply the paste at the end. This removes the redness of the eyes.

Summer Pimples–

Grind four spoons of fennel seeds and an equal amount of sugar candy, dissolve it in water and drink it regularly. It is beneficial in summer pimples.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.
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