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Pan ki jad

Also Known As : Roots of Betel Leaves, Galanga Cardamoms, Galangal,Kulinjan and Kattalal
Technical Name : Alpinia galangal (Linn.)Willd.


Taste Profile

It is a sweet-tasting, fragrant root.


Pan ki jad is a bitter herb that is used to promote digestion and stimulate the appetite. It is also used traditionally for hiccups, nausea, vomiting, chronic gastritis, and ulcers in the digestive tract. As an ingredient, it is used in many Hyderabadi dishes such as Paaya Sorba, Dum ka Murgh and Ananas ki Boti. The root when mixed with other whole spices gives an earthy aroma to the dish.

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