Cumin Seeds 1/2 cup
Ginger 2 inch piece
Lemon Juice 2 cups
Salt app. 1/2 cup
Method of preparation:
Peel and mince the ginger.
Mix all the ingredients together and let that rest for a day.
On second day, seperate the lemon juice from jeera mixture and dry the jeer mixture under sun.
At the end of the day, mix the sun dried jeera with the left over lemon juice.
Repeat drying under sun and soaking in the leftover lemon juice until all the lemon juice has been absorbed.
Once completely dried, store tight and this stays for years.
Normally a pinch this is taken when having a tasteless tongue.
Notes: Make sure the jeera is completely dried under sun.