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CAROM SEEDS

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Mihir Gupta, June 6, 2025

Nature – Dry and moist.
Joint pain- Joint pain, general pain anywhere in the body, pain in the knee, arm, neck, waist, then boil two glasses of water by adding four spoons of carom seeds and three spoons of black salt or salt to be eaten regularly. Then soak a cloth in this hot water and bake it in the morning and evening. After this, massage oregano oil twice only. To make oil, boil 5 teaspoon carom seeds and ten teaspoon sesame oil together. After boiling well, filter the oil after cooling it and massage it with this oil. Massage of this oil provides relief in pain. It is also beneficial in stomach pain. Mixing 5 spoons of ground carom seeds and jaggery and taking I spoonful of it regularly, provides relief in joint pain.

Flu-
(1) Boil 3 grams carom seeds and 3 grams cinnamon and give them water.
(2) Boil twelve grams of carom seeds in two cups of water, let it cool down and drink it after filtering. Similarly, by drinking four times a day, the flu is cured quickly.
The habit of alcohol-
If you want to stop drinking alcohol, then grind half a kilo of carom seeds and soak it in seven litres of water for two days. Stir every five hours. Then boil it on low flame until only two kilograms of water remains. Keep stirring frequently even while boiling. Filter it after cooling and fill the bottles. Take five spoons twice daily and whenever the habit of drinking alcohol will be given up. The stomach will remain clean.
Asthma-
Mixing one teaspoon of carom seeds and a quarter teaspoon of black pepper together, taking it with warm water in the morning and evening, is beneficial for asthma.
Polyuria-
(l) By eating carom seeds and sesame seeds, it is cured.
(2) Mix an equal quantity of jaggery and ground carom seeds and eat one spoon every four times a day. It also cures kidney pain.
Amlapitta-
One spoon of carom seeds, 3 black peppers + 2 peepals, soak them all in enough water at night to absorb the water. Grind them in the morning and put them in a glass of water, mix 3 spoons of sugar candy and drink it in the morning. Keep consuming them until the acidity is cured.
Gas-
(l) Mixing one and a half grams of black salt in 6 grams of carom seeds and giving it hot water removes the gas, oregano expels the air of the stomach. Carom seeds should be consumed in any form in the food.
(2) Grind an equal quantity of carom seeds and black salt and take it with buttermilk, it ends airball.

Acne–
Grind carom seeds, mix four spoons of it with two spoons of curd and apply it on the face after soaking for an hour. Wash the face with warm water after two hours, acne will disappear.

Stones-
By consuming 6 grams of carom seeds regularly, kidney and bladder stones are removed.

Sterility-
Soak 25 grams of carom seeds and 25 grams of sugar candy in 125 grams of water every night in an earthen pot for 8 days from the beginning of menstruation. Grind it as a cold and drink it in the morning. Take moong dal and roti (without salt) in the diet. This will lead to pregnancy.

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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