Local Practice:

Shonjmuk plants are cultivated in vegetable gardens. The plants, especially the leaves and the seeds, are boiled in water with a little salt and given to 'patients with Ishkama Chomique (stomachc ache), indigestion and Bukchomique (bronchitis). The seeds are dried and stored and are used as a flavoring agent in various dishes. For those with Khodur (diarrhea), the flowers and/or leaves are crushed and mixed into tea.

Local Name Shonjmuk
Botanical Name Carum capticum
Part used Whole plant
Locally used for Bukchomique (bronchitis), Ishkama Chomique (stomache ache), indigestion, lshkama bik (diarrhoea) and as a flavoring agent.