5 reasons to have saunf-ajwain water after every meal

Saunf and ajwain are two staple seeds found in the Indian kitchens. Along with adding a brilliant aroma to your food, ajwain and saunf brings along immense health benefits. Another way to consume these two herbs is by steeping a tea made with these two amazing ingredients. Ajwain and saunf water is a beneficial drink to consume after every meal for its various health advantages.This drink can assist with digestion, keep you warm, boost immunity, improve respiratory health, aid in weight management, and reduce inflammation. Here’s why you must consume saunf-ajwain water after every meal.

Digestive aid

After eating greasy and heavy meals, it is normal to feel bloated and burning. Ajwain is popular for its digestive properties and can help with issues like indigestion, bloating, and gas. When combined with fennel seeds, the brew of both helps in healing the stomach.

Glowing skin

Saunf-ajwain boasts antioxidant properties that can also give you a glowing skin and healthy clear complexion. The antioxidants in it also help keep the skin young and diminish the effects of free radicals.

Respiratory health

Ajwain has antimicrobial properties which help in supporting and boosting the immune system, which is crucial during the rainy season or when you’re feeling sick. These 2 ingredients are beneficial for respiratory health and healing congestion. Brew it with ginger and carom seeds for maximum benefits.

Faster metabolism

Both saunf-ajwain have warming properties, which are particularly useful to get your metabolism faster and aid the absorption of essential nutrients from food you just consumed. Hence, it is always a great idea to finish off your meals with this healthy concoction.

Weight loss

Drinking the water of carom seeds and fennel seeds helps in weight management by promoting feelings of fullness and reducing cravings. This drink can also help burn calories by accelerating your metabolism. Sipping a warm drink made with ajwain and saunf can help heal inflammation because of its anti-inflammation properties.