Jal-jeera

Jal-jeera is a popular traditional Indian beverage. The name "Jal-jeera" is derived from two Hindi words: 'Jal' meaning water and 'Jeera' meaning cumin. The drink is a blend of water with cumin, ginger, black pepper, mint, black salt, and other spices. It is generally served as an appetizer as it is intended to "wake up" the taste buds. Jal-jeera is also known for its excellent digestive properties.

Ingredients

The main ingredients of Jal-jeera are:

• Cumin: Cumin or 'Jeera' in Hindi, is a common spice used in Indian cuisine. It is known for its distinctive aroma and flavor. Cumin is also known for its medicinal properties, especially aiding digestion.

• Mint: Mint or 'Pudina' in Hindi, is a herb that is known for its fresh and cooling properties. It is widely used in Indian cuisine and is a key ingredient in Jal-jeera.

• Black Salt: Black Salt, also known as 'Kala Namak' in Hindi, is a type of rock salt. It is known for its unique sulfurous aroma and is used in many Indian dishes.

• Ginger: Ginger or 'Adrak' in Hindi, is a common ingredient in Indian cuisine. It is known for its medicinal properties and adds a spicy flavor to the drink.

• Black Pepper: Black Pepper or 'Kali Mirch' in Hindi, is a spice that is known for its pungent flavor and medicinal properties.

Preparation

The preparation of Jal-jeera involves blending the cumin, mint, black salt, ginger, and black pepper with water. The mixture is then strained and served chilled. Lemon juice and sugar can be added according to taste.

Health Benefits

Jal-jeera is known for its excellent digestive properties. The cumin in the drink aids digestion and the black salt helps in relieving bloating and constipation. The mint provides a cooling effect. The drink is also a good source of iron and is known to boost immunity.

Cultural Significance

Jal-jeera is a popular summer drink in India. It is often served as a welcome drink in Indian households and is a common sight at street food stalls. It is also a staple at Indian weddings and festivals.

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