Singhara is widely used in Ayurvedic and Unani systems of medicine and is used to treat stomach, liver, kidney, and spleen ailments. It is a bitter, astringent, diuretic, and antiseptic plant.
It is a cooling food, ideal to counter summer heat.
The juice relieves nausea and can improve the appetite.
A paste of the seed helps to treat cracked heels.
The acrid juice is used to control diarrhea and dysentery.
Powdered singhara relieves cough.
The fruit reduces inflammation and may act as an aphrodisiac.
Applied regularly, singhara seed powder, mixed with lemon juice, will help treat eczema.
Low in fat
Low in sodium
High in potassium
Rich in minerals, including calcium, iron, zinc, and phosphorus
Contains moderate amounts of fiber
Good source of energy
Culinary Uses for Singhara
The nuts can be eaten raw, though they are usually boiled. When they are dried, they can be milled into a flour called singhara atta, or chestnut flour, which is used to make Indian roti or flatbread.
This flour is used to prepare foods for religious festivals, including Navratri. It is an allowed food during fasting days because it is not made of grain. The preparation of one such dish, singhara poori, the fried Indian bread
The flour is also added to milk to make milk creamier and it can be used to make batter for deep-frying. #india #healthy #vickyratnani #vickythegastronaut #gourmetgyanbyvicky #india #food #foodporn #foodphotography #streetphotography #chef #tbt #unlearnandrelearn