In one of our previous articles, we have already discussed a few ingredients and how to use them in tea to make it tastier and spicier. Now let us discuss a few more, which will definitely make your tea-time more interesting, healthier and eagerly awaited.

Soa (dill)

This is called soa in northern parts of India especially in Punjab and its seeds taste wonderful in tea. Don’t use any other spice in your tea infusion if you intend to use soa, as its distinct flavor would be lost if it is used with other spices. Soa can be grown  in small  garden also and its  various parts like leaves and flowers have culinary uses and  you can use its seeds to  flavor your tea.

Carom seeds

Indians use carom seeds in their cooking, and they use it in their tea also which imparts its strong flavor to it. It has very good anti-flatulence quality. But use it moderately in your tea infusion.


This sweet wood along with its sharp flavor tastes very good in tea; it has a warming effect on body, so if you are living in a cold area it will bring warmth to you, but in hot areas always use this spice in a reasonable amount.


Munakka are dried seeded grapes and it tastes wonderful in tea, add three big pieces of munnaka  along with two pieces of clove in tea and boil the tea effectively and you will get a distinct likeable flavor. It is very good in reducing the phlegm in people suffering from cough and cold.

Banafsha (sweet violet)

This beautiful herb bears violet flowers and looks splendid. It is used in tea for its medicinal qualities as it reduces the cough and cold. Use it in combination with ginger or a pinch of liquorice in tea and see how it helps a lot in recovering from cough and cold symptoms.

Salty tea

Even a pinch of table salt in tea makes it pleasant in taste with a mix of both salty and sweet taste. Try paranthas with this kind of tea and you will find them very good in flavor and enjoyable. So try this method also and enjoy your cup of chai.

Experience the Indian regional culinary with our Himachali food guide


We have published our first e-food guide, “The Himalayan cuisine” on our blog and we have nurtured it with the most sought after recipes of the Himalayan region.

Himachal is famous for its beautiful green valleys, hill stations and charming culture, but its culinary has still not been explored to make its presence felt outside the state. This is our small effort to share the Himalayan delicacies with you all and reveal what had been hidden from the world in the past.

Basically, the idea of a Himachali food guide was born so that the recipes could reach far wide places and now we are happy to say that it is available to you. There are fifteen recipes in the food guide, some are spicy, some are sweet, and others are curries.


It is an enthralling guide and definitely would be very appealing for people who love to experiment and learn new things in culinary.

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The vegetation in Ladakh is only along the marshy areas, stream channels and irrigated land. The reason for reduced flora is the low precipitation in the area and therefore it is also called a cold desert. In the waterless land, the vegetation is mostly succulent but junipers can be found growing in a few wild places of the region.

Along the channels and marshy areas, the inhabited vegetation is caraway, mint, sea-buckthorns, stinging nettle etc. A few of them like carway, also called Persian cumin is used in culinary and is added to breads, desserts, pulao, biryani etc. Sea-buckthorn berries are used in varied ways for consumption. Its berries are nutritive and good source of vitamin C.

 In the irrigated areas, walnuts, apricots, apple and poplar trees grow  well. The black locust and the Himalayan Cypress which is a conifer tree have also been introduced to the region.

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