Coriander = 50 Seeds
Black Brinjal = 30 Seeds
Kantola = 10 Seeds
Chilli = 30 Seeds
Coriander
Coriander has long been used as a garnishing agent in almost all cuisines the world over. But there is so much more to coriander than just being an ingredient with a strong and much-loved aroma. Both a herb and a spice, coriander belongs to the Apiaceae family of flowering plants that also includes celery, carrot, and parsley. With origins in Southern Europe, Northern Africa, and South-Western Asia, it is mainly the fresh leaves and dried seeds in powder form that are consumed. The delicate looking and lush coriander plant is packed with extremely beneficial nutrients that both protect and regulate body functions. From being considered anti-diabetic to controlling cholesterol and free-radical production, the coriander does it all. Its healing properties are also said to be anti-inflammatory in nature. So now you know, coriander is not just a seasoning condiment but also particularly an excellent source of Vitamin A, C, K, calcium, manganese, magnesium and dietary fibre.
Brinjal
Brinjal, also famously known as the Eggplant and Aubergine world-over has other names, particularly, in South Asian regions. Known as Baingan and Bataun in the Indian and Pakistani vernaculars, Brinjals are a much loved vegetable cooked in a variety of styles. Actually a fruit of the Nightshades plant, aubergines belong to the same family as tomatoes, potatoes and bell peppers. With a deep purple and shiny exterior, eggplants give you a super dose of essentials like, Vitamin B1, Vitamin B6, Vitamin K, folate, potassium, manganese, copper, and dietary fibre. Rich in antioxidants such nasunin, consuming brinjals can help you in getting rid of free radicals and excess iron deposits. It is also especially beneficial for people with cardiovascular diseases.
Kantola
Scientific name of kantola seed is Momordica dioica, commonly known as spine gourd and also known as bristly balsma pear, prickbyly carolaho, teasle gourd, is a of flowering plant in the gourd family.
Plant Male and female at 1:4 Ratio (Female4 & Male1)
Chilli
Green chillies get their fiery taste, tongue-burning punch, and eye-watering sensation from Capsaicin. All this does not make these pocket-sized spice bombs harmful in any way but highly beneficial. Capsaicin is a compound that packs in many potential health-giving properties. It is anti-inflammatory, lowers cholesterol, keeps oxidative stress in check, and is also a natural pain reliever. The other very important nutrient found in abundance in green chillies is the antioxidant Vitamin C. It helps in boosting immunity, and keeping the eyes and skin healthy. Moving on to the other minerals that the chillies come with, includes Vitamin A, B6, E, K, iron, potassium, copper, and dietary fibre which generally aid in proper digestion, weight loss, and controlling blood sugar levels for diabetics. Surprisingly chillies are also a mood improver as they release endorphins, the feel-good hormones.
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