Fennel seeds are crunchy and aromatic seeds that are used as a mouth freshener because of their pleasant fragrance. Also known as saunf, fennel seeds are added to some curries, pickles and sweets to enhance fragrance and flavour. Apart from flavouring up a dish, saunf plays a vital role in benefiting the body during the weight loss process. You can easily include any of the below-given homemade remedies along with some kind of physical workout and notice the weight loss results within a week. Saunf has diuretic properties, which helps in flushing out toxins from the body. It fastens your metabolism which will further help in lowering weight. Here are three variant ways to use saunf for weight loss.
- Saunf Water
Saunf water is an appropriate remedy when it comes to weight loss. Drinking saunf water regularly reduces the storage of fat by increasing the absorption rate of vitamins and minerals in the body. To make this drink, add 2 glasses of water in a jug and soak 1 tablespoon saunf in it. Add ¼ teaspoon turmeric and mix well. Let it rest overnight. In the morning, boil one glass of saunf water, strain it and drink it on an empty stomach. Drink another glass of saunf water during the evening after warming it up a bit. You can replace your usual evening tea or coffee with saunf water and fasten your weight loss process.
- Saunf Churan
This churan is not only good for weight loss but also for several stomach problems like gas, ache, acidity and indigestion. Just have a spoonful of the powder after your meal with lukewarm water. The presence of estragole, fenchone and anethole in saunf helps in the secretion of gastric enzymes which aids digestion. Ingredients required- 4 tbsp saunf, 2 tbsp ajwain, 2 tbsp jeera, 1 tsp methi seeds, 1 tsp hing, 1 tsp black salt and 1 tsp mishri. Blend them together and have it after lunch.
- Saunf tea
Try this flavourful version of tea, made with saunf and jaggery which will aid in your weight loss process. Boil ¾ cup water in a saucepan along with a teaspoon of saunf. Once it comes to a boil, add 1 tsp tea leaves and 1 tsp powdered jaggery. Mix and quickly add ¼ cup milk. Stir a bit and switch off the flame once the tea comes to a boil. Cover the saucepan with a lid and let it rest for five minutes. This will infuse the flavours and fragrance of fennel seeds in the tea. Once done, strain the tea into a cup and enjoy.
Text by: Adrita Roy, IBTN9
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