Digestion1 min
Fennel and mishri after meals
The familiar after-dinner mix of fennel seeds and rock sugar is more than a mouth freshener. Fennel is cooling and is traditionally chewed to ease mild acidity and bloating.
Ingredients
- 1 teaspoon fennel seeds (saunf)
- A few crystals of mishri (rock sugar), optional
How to prepare
- Lightly roast the fennel seeds if you like a nuttier taste, then cool.
- Mix with the mishri and store in an airtight jar.
How to use
- Chew half to one teaspoon slowly after meals.
- For a drink, soak a teaspoon of fennel in a glass of water for a few hours, strain and sip.
Precautions
- People with diabetes should leave out the mishri.
- Avoid if you are allergic to fennel, celery or carrot family plants.
- Frequent heartburn or acid reflux should be checked by a doctor.
