NJ WELLNESS PRIVATE LIMITED

Udhna, Surat, Gujarat

Ajwain is used as a food ingredient for its very sweet fragrance. An ayurvedic herb known for rejuvenating the digestive system and good for nursing mothers. Among other things, it is used for making a type of parantha, called "ajwain ka parantha". It is also traditionally known as a digestive aid, relieves abdominal discomfort due to indigestion and antiseptic. In southern parts of India dry ajwain seeds are powdered and soaked in milk, which is then filtered and fed to babies and kids to relieve colic, also improves digestion and appetite. In the northern part of India, Ajwain is often consumed after a heavy meal commonly offered after dinner parties.

Fenugreek seeds are powerful, aromatic and bittersweet, somewhat like burnt sugar. These amber coloured seeds are used extensively in cooking as one of the base ingredients like in curry powder. Incorporate these seeds into chutneys and hot pickles for a tangy aroma and flavour. Roasted fenugreek seeds are used in coffee and vegetables. Fenugreek seeds are used for number of ailments including kidney problem, stomach complaints and diabetes. They are used to lower blood sugar and blood cholesterol level.

Kalonji, which may also be called nigella, refers to small black seeds grown on Kalonji bushes, which are grown widely through India. Kalonji is both flavouring, added to a variety of traditional foods, and an herbal remedy that has been touted as the magic bullet for a variety of ailments. Kalonji contains over 100 valuable nutrients. It is comprised of approximately 21% protein, 38% carbohydrates, and 35% essential unsaturated fatty acids, namely linoleic acid and gamma linolenic acid (omega 3 &6), which are essential for a healthy immune system other than calcium, potassium, iron, zinc, magnesium, selenium, vitamin A, vitamin B, vitamin B2, niacin, and vitamin C. The active ingredients of Kalonji are nigellone, thymoquinone, and fixed oils.

Sharp, pungent, delicious and nutritious. Used as flavouring agent and stimulates the appetite. Mustard seeds are known to be powerful anti???microbial agents. As a spice both black as well as yellow mustard is consumed. They are very good source of omega -3-fatty acids useful for heart patients. The flavour of mustard seeds adds nice and wild aroma in Indian dishes. Its seed spicy flavour enhances the food uniquely. Powder of mustard acts as an emulsifier in preparation of mayonnaise and salad dressings whereas ground mustard provides flavour and consistency in curries. They have very strong and distinct flavour thus making them very popular in Indian and Southeast Asian dishes. Black seeds are most pungent in taste.

Watermelon seeds are very high in magnesium, protein and B-vitamins. It helps regulate blood pressure and the metabolism of carbohydrates, which has a beneficial effect on blood sugar.

Chia seeds are rich in omega-3 fatty acids. Chia seeds are small ovals with a diameter of approximately 1 mm. The seeds are hydrophilic, absorbing up to 12 times their weight in liquid when soaked. While soaking, the seeds develop a mucilaginous coating that gives chia-based beverages a distinctive gel texture.

Delicious, organic, shelled pumpkin seeds. They can be eaten raw or roasted and flavored to your taste. Pumpkin Seeds are a great source of omega 3, proteins, and dietary fiber.