Carrot is an ancient cool season root vegetable. Roots are used for making soups, stews, curries, pies, pickles and for salad purposes. It is valued as a nutritive food mainly because of high carotene content. It increases the quality of urine and helps the elimination of uric acid. Red type is good for preparing various types of sweets especially Gajar ka Halwa in northern India. Carrot seed oil is used for flavouring liquors and all kind of food substitutes. Carrot seeds are aromatic, stimulant and carminative.

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