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Dry Fruit Herbs & Plants

Haritaki(Chebulic myroblan)

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Botanical Name: Terminalia Chabula
Family: Combretaceae
Genus: Terminalia
Species: T. chebula
Kingdom: Plantae
Order: Myrtales

Common Names: Hadrida,Harar,Chebulic myroblan,Black myroblan,Harada, Yellow- or chebulic myrobalan

Habitat : Terminalia Chabula is native to South Asia from India and Nepal east to Southwest China (Yunnan), and south to Sri Lanka, Malaysia and Vietnam. There appears to be no common name in English but harad which seems to be a variant of the Hindi name haritaki has been used in publications. It is found in the deciduous forests of Indian subcontinent, dry slopes up to 900 m (3000 ft) in elevation

Description:
Terminalia chebula is a medium to large deciduous tree growing to 30-metre (98 ft) tall, with a trunk up to 1-metre (3 ft 3 in) in diameter. The leaves are alternate to subopposite in arrangement, oval, 7–8-centimetre (2.8–3.1 in) long and 4.5–10-centimetre (1.8–3.9 in) broad with a 1–3-centimetre (0.39–1.18 in) petiole. They have an acute tip, cordate at the base, margins entire, glabrous above with a yellowish pubescence below.[citation needed. The fruit is drupe-like, 2–4.5-centimetre (0.79–1.77 in) long and 1.2–2.5-centimetre (0.47–0.98 in) broad, blackish, with five longitudinal ridges. The dull white to yellow flowers are monoecious, and have strong unpleasant odour. They are borne in terminal spikes or short panicles. The fruits are smooth ellipsoid to ovoid drupes, yellow to orange brown in colour, single angled stone.

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Terminalia Chebula is a tree with a rounded crown and spreading branches. Its principal constituents are chebulagic, chebulinic acid and corilagin. Its fruits have laxative, stomachic, tonic and alterative properties.

Terminalia chebula is called the “king of medicines” and always listed first in Ayurveda because of its extraordinary healing power. In Ayurveda it is known to prevent and cure of many diseases and eliminate all waste from the body.At the same time it is known to promote tissue growth and health.

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Haritaki (Terminalia chebula) is a common herbaceous plant, which is very extensively used in the preparation of many ayurvedic medicines.Terminalia chebula is a tree with a rounded crown and spreading branches. Its principal constituents are chebulagic, chebulinic acid and corilagin. Its fruits have laxative, stomachic, tonic and alternative properties and helps in removing toxins and fats from the body, resulting in their reduced absorption.It is also known as an adaptogen, and hepatoprotective drug.
Historical Ayurvedic uses suggest to be used in cough conditions, asthma, abdominal distention, tumors, heart disease, skin disease, and itchin.

Cultivation & Uses:
This tree yields smallish, ribbed and nut-like fruits which are picked when still green and then pickled, boiled with a little added sugar in their own syrup or used in preserves. The seed of the fruit, which has an elliptical shape, is an abrasive seed enveloped by a fleshy and firm pulp. It is regarded as a universal panacea in Ayurveda and in the Traditional Tibetan medicine.

Fruit; seven types are recognized (i.e. vijaya, rohini, putana, amrita, abhaya, jivanti and chetaki), based on the region the fruit is harvested, as well as the colour and shape of the fruit. Generally speaking, the vijaya variety is preferred, which is traditionally grown in the Vindhya Range of west-central India, and has a roundish as opposed to a more angular shape.

Chemical composition:

Researchers have isolated a number of glycosides from Haritaki, including the triterpenes arjunglucoside I, arjungenin, and the chebulosides I and II. Other constituents include a coumarin conjugated with gallic acids called chebulin, as well as other phenolic compounds including ellagic acid, 2,4-chebulyl-?-D-glucopyranose, chebulinic acid, gallic acid, ethyl gallate,punicalagin, terflavin A, terchebin, luteolin, and tannic acid.[6][5] Chebulic acid is a phenolic acid compound isolated from the ripe fruits.   Luteic acid can be isolated from the bark.

T. chebula also contains terflavin B, a type of tannin while chebulinic acid is found in the fruits

Medical Uses:

It is useful in asthma, sore throat, vomiting, eye diseases, heart diseases, hiccup etc. It is also useful in healing of wounds and scalds. It is used as gargle against inflammation of mucous membrane of mouth. It is also used in tanning of leather and purification of petroleum.

Many ayurvedic medicinal formulations are prepared from the fruits of the Haritaki plant. The extract obtained from Haritaki fruit contains a substance which has antibacterial and anti fungal properties. This substance inhibits the growth of bacteria and fungi such as E. coli. Escherichia coli is the most common organism, which is responsible for many types of infections such as infections of the urinary tract. Haritaki extract is very useful in the treatment of infections caused by E.coli. Haritaki is also believed to have powerful effect on parasites such as Amoeba giardia and many others.

The extract for the Haritaki plant is used widely in many ayurvedic formulations. It is used in the preparation of medicines for the treatment of infectious diseases like leucorrhoea, chronic ulcers, pyorrhea and other types of fungal infections of the skin. Many research studies indicated that the oil obtained from the kernel of the Haritaki plant had certain substances, which increased the motility of the gastro intestinal tract. This type of action was similar to that of castor oil. Haritaki is used as a natural cleanser of the digestive system. It improves the functioning of the liver spleen and the colon and hence it is widely used as a digestive tonic.

Many clinical trials were undertaken on patients with chronic constipation problem. From these studies it was evident that the extract obtained from Haritaki has the property of evacuating the bowel and increasing the frequency of stools. Haritaki is also used in combination with other herbs to prepare a formulation called Triphala. This medicine is widely used as Anti aging formula. It is also used for increasing the immunity of the body.

Haritaki is also used as a purgative in ayurvedic treatments. It is also used as a tonic and expectorant. Haritaki is also known to pocess strong anti-mutagenic properties. Haritaki is used in the treatment of mouth ulcers, stomatitis, asthma, cough, candidiasis, gastroenteritis, skin diseases, leprosy ect. It is also used for treatment of intermittent fever, rheumatic pain and fever, wounds and arthritis. Haritaki is one of the best herbs for treatment of Vatadosha. It is used as a natural remedy for Vata disturbances like flatulence, indigestion ect. Haritaki is contradicted in person with weak digestion and also in pregnancy. Haritaki is also believed to improve intelligence and alertness in a person.

Like Chinese rhubarb, chebulic myrobalan may be used as a treatment for diarrhea and dysentery. The fruit’s tannins protect the gut wall from irritation and infection, and tend to reduce intestinal secretions.  Likewise, the fruit helps to counter acidic indigestion and heartburn.  A decoction of chebulic myrobalan may be used as a gargle and mouthwash, as a lotion for sore and inflamed eyes, and as a douche for vaginitis and excessive vaginal discharge.  The dried fruits and seeds are prescribed in Ayurvedic medicine for such illnesses as dermatosis, edema, and urinary infections.  It is also considered an excellent blood purifier.  Finely powdered, it is used as a dentifrice, and for bleeding or ulcerated gums. Coarsely powdered and smoked in a pipe, it is used to relieve asthma.  TCM: Indications: Chronic diarrhea and dysentery; prolapse of rectum; asthma and coughs due to empty lungs; leukorrhea; menorrhagia

Variour uses in Ayurveda:
Terminalia Chebula & The Three Humors:
Haritaki is useful in vitiation of all the three humors. It is better esp. in Vata disorders.

Topical Use Of Terminalia Chebula:
Its paste with water is found to be anti-inflammatory, analgesic and having purifiying and healing capacity for wounds. Its decoction as a lotion is surgical dressing for healing the wound earlier.

Equal parts of three myrobalans and catechu are made in a paste with clarified butter or some bland oil work as an ointment in chronic ulcerations, ulcerated wounds and other skin diseases with discharge. These ointments could be a substitute for Gall ointments used in Britain.

These are used for astringent purpose in hemorrhoids as well. Its decoction is used as gargle in oral ulcers, sore throat. Its powder is a good astringent dentrifice in loose gums, bleeding and ulceration in gums.

Terminalia Chebula & Abdominal Disorders:
It is good to increase the appetite, as digestive aid, Liver stimulant, as stomachic, as gastrointestinal prokinetic agent, and mild laxative.

Haritaki has proven gastrokinetic effect i.e. it helps in moving the contents of stomach earlier. So it can be used after surgeries and as adjuvant with other drugs that interfere with gastric motility as antihistaminics, atropine like drugs.

Base on its comprehensive properties, it promotes appetite and helps in digestion.

It stimulates the liver and protects it further by expelling the waste excretory products from the intestines.

The powder of Haritaki has been used in chronic diarrhea, sprue with good results. It should be used as hot infusion in these disorders. It is indicated in Protracted diarrhea with hematochezia and prolapse of rectum.

For persons with excessive gas in intestine, flatulence, it is a good herb that can be taken daily. it will relieve these conditions smoothly.

One compound Chebulagic acid from Haritaki has shown antispasmodic action like that of Papaverine.

Being a mild laxative, it is a mild herbal colon cleanse. With its other properties, it provides some help in conditions with Liver and Spleen enlargement and in Ascites. It is not a strong purgative like other herbs as Senna. It does the cleansing action very smoothly. Further it can be taken for a long time without any ill effects.

In Ayurveda haritaki is the best for ‘Srotoshodhana’ or purifying the channels of body.

Terminalia Chebula & Central Nervous System:
It is a good nervine. It is used in nervous weakness, nervous irritability. It promotes the receiving power of the five senses.

Terminalia Chebula For Heart & Blood Vessels:
It is adjuvant in hemorrhages due to its astringent nature. It helps in edema and various inflammations.

Terminalia Chebula For Lungs & Airways:

It is good for Chronic cough, coryza, sorethroat and asthma. It is used with other herbs in many holistic herbal formulations in Ayurveda.

Haritaki For Reproductive Or Sexual Health:
Being anti-inflammatory, and astringent, it is useful in urethral discharges like spermatorrhea, vaginal discharges like leucorrhea. It can be given as adjuvant in atonic conditions of Uterus.

Haritaki For Kidney & Urinary Bladder:

It is helpful in Renal calculi, dysurea, and retention of urine.

Haritaki For Skin Disorders:
It is useful in skin disorders with discharges like allergies, urticaria and other erythematous disorders.

General Uses Of Terminalia Chebula:

It is given as adjuvant herb in Chronic fever. On long term use it is helpful in gaining weight in the emaciated persons and in losing weight in obese persons.

When taken with meals it sharpens the intellect, increases strength, stimulates the senses, expels the urine, stool and other waste materials from the body. It saves the person from the vitiating effects of bodily humors. Thus it is considered as an alterative and adaptogen.

Haritaki reduces the ill effects of fat rich, creamy and oily food. T. chebula is the definite aid for persons who habitually overeat. Further it can supplement the Cholesterol normalizing drugs.

Haritaki is reputed for its alterative, adaptogenic and tonic effect when used throughout the year with different substances in different six seasons of the year. Want to follow more about Seasonal use of Haritaki – Ritu Haritaki.

You will find the graphics for personal use to get help and motivation for such use of haritaki.

Terminalia Chebula With Other Herbs:
If we review all the herbal formulations in Ayurveda’s all classical texts, we will find haritaki to be one of the most frequently used ayurvedic herbs. In most of the compounds it is used as minor adjunct. In many others it is used as the foundation base of the entire formula – like in most of the electuaries or jams. It is the one of the prominent herb in formulations for asthma, cough, tonics, skin diseases, abdominal disorders.

Ayurvedic Holistic Approach With Terminalia Chebula:

The author Bhava Prakash in his Materia Medica relates haritaki to be used with sugar in Pitta disorders, with salt in Vata disorders, with dried ginger in Kapha disorders.

Modern Clinical Research & Terminalia Chebula:

Haritaki can serve to act as an effective alternative to modern prokinetic drugs like metaclopramide.

anti-bacterial and antioxidant properties

Some preliminary evidence of its capability to be useful in HSV Herpes simplex virus.

Some anti-tumor activity and effect in inhibiting the HIV virus.

Anthraquinone and Sennoside like purgative activity. Ability to evacuate the bowel.

Wide antibacterial and antifungal activity, esp. against E. coli.

We may learn some home remedies for digestive disorder from haritaki from this site.

Click to buy Haritaki

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:

https://en.wikipedia.org/wiki/Terminalia_chebula

http://www.ayurvedic-medicines.com/herbs/haritaki.html,

http://www.iloveindia.com/indian-herbs/terminalia-chebula.html

http://www.holistic-herbalist.com/terminalia-chebula.html

http://www.herbnet.com/Herb%20Uses_C.htm

http://www.herbnet.com/Herb%20Uses_C.htm

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Herbs & Plants Herbs & Plants (Spices)

Saffron,the Costly Spice

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Botanical Name :Crocus sativus
Family: Iridaceae
Subfamily: Crocoideae
Genus: Crocus
Species: C. sativus
Kingdom: Plantae
Order: Asparagales

Common Name :Saffron

Habitat :Saffron  is native to Greece or Southwest Asia and was first cultivated in Greece. As a genetically monomorphic clone, it was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania.

Description:
The domesticated saffron crocus, Crocus sativus, is an autumn-flowering perennial plant unknown in the wild. Its progenitors are possibly the eastern Mediterranean autumn-flowering Crocus cartwrightianus, which is also known as “wild saffron” and originated in Greece. The saffron crocus likely resulted when C. cartwrightianus was subjected to extensive artificial selection by growers seeking longer stigmas. C. thomasii and C. pallasii are other possible sources

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Saffron crocus grows to 20–30 cm (8–12 in) and bears up to four flowers, each with three vivid crimson stigmas, which are the distal end of a carpel. Together with the styles, or stalks that connect the stigmas to their host plant, the dried stigmas are used mainly in various cuisines as a seasoning and colouring agent. Saffron, long among the world’s most costly spices by weight,

Saffron : is a spice derived from the flower of the saffron crocus (Crocus sativus), a species of crocus in the family Iridaceae. The flower has three stigmas, which are the distal ends of the plant’s carpels. Together with its style, the stalk connecting the stigmas to the rest of the plant, these components are often dried and used in cooking as a seasoning and colouring agent. Saffron, which has for decades been the world’s most expensive spice by weight, is native to Southwest Asia. It was first cultivated in the vicinity of Greece.

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Saffron is characterised by a bitter taste and an iodoform- or hay-like fragrance; these are caused by the chemicals picrocrocin and safranal. It also contains a carotenoid dye, crocin, that gives food a rich golden-yellow hue. These traits make saffron a much-sought ingredient in many foods worldwide. Saffron also has medicinal applications.

The word saffron originated from the 12th-century Old French term safran, which derives from the Latin word safranum. Safranum is also related to the Italian zafferano and Spanish azafrán. Safranum comes from the Arabic word aá¹£far (أَصْفَر‎), which means “yellow,” via the paronymous zaÊ»farān (زَعْفَرَان‎), the name of the spice in Arabic. Yet, some others believe it has a Persian root, i.e “Zarparan”زَرپَران. Zarزر meaning gold + parپر meaning feather, or stigma. Proponents of this theory cite the cultivation in the plateau of Iran as evidence.

The most precious and expensive spice in the world is saffron. The Saffron
filaments, or threads, are actually the dried stigmas of the saffron flower, “Crocus Sativus Linneaus”. Each flower contains only three stigmas. These threads must be picked from each flower by hand, and more than 75,000 of these flowers are needed to produce just one pound of Saffron filaments, making it the world’s most precious spice.
But, because of saffron’s strong coloring power and intense flavor, it can be used sparingly. Saffron is used both for its bright orange-yellow color and for its strong, intense flavor and aroma.
“Crocus Sativus Linneaus” contains crocin, the source of its strong coloring property, bitter-crocin, which offers the distinctive aroma and taste and essential oils, which are responsible for its therapeutic properties.
Saffron is available both in filaments and powder, though the long, deep red filaments are usually preferable to the powder as the latter can be easily adulterated.
Today, the greatest saffron producing countries are Greece, Spain, Turkey, Iran, India, and Morocco. The largest saffron importers are Germany, Italy, U.S.A., Switzerland, U.K., and France.

Cultivation:
Prefers a well-drained sandy or loamy soil that is free from clay. Prefers a sunny position. Grows well on calcareous soils and on hot sheltered stony banks. Plants are very frost hardy. They also thrive in areas with poor summers, though they usually fail to flower in such conditions. Plants produce less saffron when grown on rich soils. They do not flower very freely in Britain. Saffron has been cultivated for over 4,000 years for the edible dye obtained from the flower stigmas. It was at one time commercially grown in Britain and the town Saffron Walden obtained its name because of this. There is at least one named form. ‘Cashmirianus’ comes from Kashmir and has large high quality corms. It yields about 27 kilos of rich orange stigmas per hectare. When inhaled near to, the flowers have a delicate perfume. Unlike most members of this genus, the flowers do not close of a night time or in dull weather. The flowers are only produced after hot, dry summers. Plants tend to move considerably from their original planting place because of their means of vegetative reproduction, it is therefore wise not to grow different species in close proximity. Any planting out is best done in late spring or early summer. Plants take 4 – 5 years to come into flowering from seed.
Propagation:
Seed – according to some reports this species is a sterile triploid and so does not produce fertile seed. However, if seed is obtained then it is best sown as soon as it is ripe in a cold frame. Stored seed can be sown in the spring in a cold frame. Germination can take 1 – 6 months at 18°c. Unless the seed has been sown too thickly, do not transplant the seedlings in their first year of growth, but give them regular liquid feeds to make sure they do not become deficient. Divide the small bulbs once the plants have died down, planting 2 – 3 bulbs per 8cm pot. Grow them on for another 2 years in a greenhouse or frame and plant them out into their permanent positions when dormant in late summer. It takes 3 years for plants to flower from seed. Division of the clumps in late summer after the plant has died down. The bulbs can be planted out direct into their permanent positions.
A brief Histry:
It was not defined well when saffron cultivation began, but it is believed that this might have happened during Prehistoric Greek times. The excavations in Knossos, Crete, and Akrotiri in the island of Santorini brought to light some frescoes where saffron is depicted.
The most famous of these frescoes is the ’saffron gatherer’, where it was depicted that there was a monkey amongst the yellow saffron flowers. Etymologically, the word crocus has its origin from the Greek word “croci” which means the weft, thread used for weaving on a loom. Mythologically, according to Ovidius, the plant took its name from the youth Crocus, who after witnessing in despair the death of fair Smilax was transformed into this flower.

Known since antiquity, saffron it was one of the most desired and expensive spices of ancient Greeks, Egyptians and Romans for its aroma, color and aphrodisiac properties. It was quite popular among the Phoenician traders, who carried it wherever they traveled. The ancient Assyrians used saffron for medical purposes.

Hippocrates and other Greek doctors of his time, like Dioskourides and Galinos mention crocus as a drug or a therapeutical herb. From the writings of Homer who calls dawn, “crocus veil”, Aeschylus, Pindaros, and others, we know that the crocus was considered a rare pharmaceutical plant of ancient Greece with unique properties. It is referred throughout ancient history and in the course of many medical writings of the classical Greek and Roman times all the way to the Middle Ages. Another saffron use in ancient Greece was that of perfumery. The history of red saffron in modern Greece starts in the 17th century when red saffron was cultivated in the area of Kozani in Macedonia. For more than 300 years, Greek red saffron is systematically cultivated under the warmth of the Greek sun, in the rich soil of a unique area including many small towns of Kozani in West Macedonia
USES:
As a therapeutical plant, saffron it is considered an excellent stomach ailment and an antispasmodic, helps digestion and increases appetite. It is also relieves renal colic, reduces stomachaches and relieves tension. During the last years it was used as a drug for flu-like infections, depression, hypatomegaly and as a sedative for its essential oils. It is also considered that in small quantities it regulates women’s menstruation, and helps conception.

It is a fact that even since antiquity, crocus was attributed to have aphrodisiac properties. Many writers along with Greek mythology sources associate crocus with fertility. Crocus in general is an excellent stimulant.
SAFFRON IN DYEING
The basic ingredient of crocus is crocin, the source of its strong coloring property. In antiquity it was a very rare and expensive substance and the color it produced and signified a high status or royalty. Romans used it to dye their hair and the “purple carpet” of saffron of Irish kings was such impressive examples.
.SAFFRON IN COOKING
As a spice it is used for colouring and flavor improving while giving a distinct aroma and a beautiful golden color. There is a great list of foods where saffron is added including cheese products such as cottage cheese and parmesan, soups, chicken and meat, various spirits, pasta and rice. To use saffron, either infuse a few threads in a cup of hot water and add the coloured liquid towards the end of cooking, or crumble the threads and add directly to the pot.

Alternatively, dry roast, crumble and then steep the crumbled threads. Unlike other spices, a good pinch will suffice to add flavor and color most dishes. Cook with red Greek saffron and indulge in its excellent flavor.
Greek Red Saffron, is distinguished for its excellent quality, which places it in the top quality of Saffron in the world. A small quantity of saffron adds an exquisite flavor, color and aroma in all your dishes such as pasta, rice, soups, sauces, poultry, meat, fish. Krokos Kozanis is perfectly pure and combined with coffee or tea forms an excellent beverage.
Here you can find some indicative recipes where the use of Greek Saffron adds its special characteristics to your dish.
Medicinal Uses:
Saffron is a famous medicinal herb with a long history of effective use, though it is little used at present because cheaper and more effective herbs are available. The flower styles and stigmas are the parts used, but since these are very small and fiddly to harvest they are very expensive and consequently often adulterated by lesser products. The styles and stigmas are anodyne, antispasmodic, aphrodisiac, appetizer, carminative, diaphoretic, emmenagogue, expectorant, sedative and stimulant. They are used as a diaphoretic for children, to treat chronic haemorrhages in the uterus of adults, to induce menstruation, treat period pains and calm indigestion and colic. A dental analgesic is obtained from the stigmas. The styles are harvested in the autumn when the plant is in flower and are dried for later use, they do not store well and should be used within 12 months. This remedy should be used with caution, large doses can be narcotic and quantities of 10g or more can cause an abortion.
SAFRON IN AYURVEDA:
The legendary ayurvedic physician Charaka compiled the first Indian medical and botanical encyclopaedia in the first century AD. Since then voluminous documentation has been done on herbal medicine as well as saffron’s therapeutic properties. Both the Ayurvedic and Unani schools of medicine propagate the use of saffron:

* For curing respiratory problems
* To treat alcoholism
* To treat acne and skin diseases
* Used in medicines that reduce inflamation
* For treatment of enlarged liver and infection of urinary bladder and kidneys
* As an ingredient in recipes for treating menstrual disorders
* For strengthening the heart and as a refrigerant for the brain
* As a diuretic
* For treating diabetic patients
* As an anti-depressant and relaxant
* As aphrodisiac for impotency
* Prolonging vitality

Other Uses: …Dye…..The yellow dye obtained from the stigmas has been used for many centuries to colour cloth. It is the favoured colouring for the cloth of Indian swamis who have renounced the material world. A blue or green dye is obtained from the petals.

Known Hazards:  The plant is poisonous. The plant is perfectly safe in normal usage but 5 – 10 grams of saffron has been known to cause death.

.
Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:

https://en.wikipedia.org/wiki/Saffron

Safron has many other uses in Ayurveda
(Partly extracted from: http://www.saffron.gr/recipes.html)

http://www.pfaf.org/user/Plant.aspx?LatinName=Crocus+sativus

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News on Health & Science

Lung cancer runs in the family

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LONDON: While smoking is far and away the biggest risk factor for lung cancer, having a close relative who has been diagnosed with the disease nearly doubles your risk of developing the deadly disease…..CLICK & SEE

A new study in Chest found that people with a first-degree relative   that means mother, father or sibling’s  ”who had lung cancer had a 95% higher risk of developing the disease.

“Our long-term follow-up of a largescale, population-based cohort identified a significant increase in the risk of lung cancer associated with a family history of lung cancer in a first-degree relative in a Japanese population,”the study authors wrote.

Jay Brooks, chairman of hematology and oncology at the Ochsner Clinic Health System said this study confirms what’s already known about family history and the risk of lung cancer, and that “it’s an important thing for physicians to realise”.

“As a clinician, when I have someone with lung cancer, I ask the family members, ‘Who smokes cigarettes?’ Then I explain that they have a two- to three-fold higher risk of lung cancer because of their family history, and this is just another reason to quit smoking because they have a genetic susceptibility to the carcinogens in tobacco,”explained Brooks.

The US Centres for Disease Control and Prevention estimates that more than 180,000 new cases of lung cancer are diagnosed each year in the United States, and nearly 170,000 Americans die from the disease annually.

It’s the second leading cause of death for men and the third leading cause of death for women, according to the CDC. Cigarette smoking is the most common cause of the disease, according to the National Institutes of Health, though not everyone who gets lung cancer is a smoker or former smoker.

The study followed more than 102,000 middle-aged and older Japanese adults for as long as 13 years; there were more women (53,421) than men (48,834).

During the study period, 791 cases of lung cancer were diagnosed. The researchers found that having a first-degree relative with lung cancer nearly doubled the odds of developing lung cancer.

The association was even stronger for women. Women who had a first-degree relative with lung cancer almost had triple the risk of lung cancer, while men with a first-degree relative with lung cancer had about a 70% higher risk.

Additionally, people who had never smoked had a higher risk of developing lung cancer themselves if they had a first-degree relative with the disease than did smokers with close family members with lung cancer. Family history was also more strongly associated with a particular type of lung cancer — squamous cell carcinoma..

Brooks and Ann G. Schwartz, who wrote an accompanying editorial in the same issue of the journal, both said it wasn’t clear why family history would confer a greater risk for women than for men.

Schwartz said one possibility is that women are more familiar with their family histories and may just be reporting family history more accurately.

Brooks also pointed out that this finding might only apply to Japanese women and not other populations.

(As published in The Times Of India)

Categories
Herbs & Plants Herbs & Plants (Spices)

Ajwain

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Botanical Name:Carum Coptium
Family : Umbelliferae; Apiaceae
Kingdom:Plantae
Order:    Apiales
Genus:    Trachyspermum
Species:T. ammi

Synonyms:  T.copticum. Ammi copticum. Carum copticum.
Other names: .
Carom, omoum,Ajowan, Bishop’s Weed , Seeds Of Bishop’s Weed,Wishep’s weed or Ajova Seed, is an uncommon spice except in certain areas of Asia. It is the small seed-like fruit of the Bishop’s Weed plant, (Trachyspermum ammi syn. Carum copticum), egg-shaped and grayish in colour. The plant has a similarity to parsley.

Habitat :It originated in the eastern Mediterranean, possibly Egypt, and spread up to India from the Near East.

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Description:  Ajwain is often confused with Lovage seed; even some dictionaries mistakenly state that ajwain comes from the lovage plant

Ajowan looks like wild parsley (similar to caraway, celery and cumin seeds) and is a native of India. It is grown throughout the country in Madhya Pradesh, Andhra Pradesh, Gujarat, Maharashtra, Uttar Pradesh, Rajasthan, Bihar and West Bengal. It is also grown in Pakistan, Afghanistan, Iran and Egypt. The striped seeds are used as the spice.

Botany

Ajowan is an erect, glabrous or minutely pubescent, branched annual  plant that grows upto 90 cm. Stems are striate and leaves are distant and pinnately divided. Small white flowers are on terminal or seemingly lateral pedunculate, compound umbels. The fruits are ovoid, greyish brown, aromatic cremocarps with single seed.

Cultivation

Ajowan grows on all kinds of soil but does well on loams or clayey loams, both as a dry crop and under irrigation. Seeds are sown from September to November. The plants flower in about two months and the fruits become ready for harvesting when then flower heads turn brown. They are pulled out, dried on mats and the fruits are separated by rubbing by hands or feet.

Aroma and flavour

The sensoric quality of ajowan is similar to thyme, but stronger and less subtle. The essential oil (2.5 to 5% in the dried fruits) is dominated by thymol (35 to 60%); furthermore, a-pinene, b-cymene, limonene and e-terpinene have been found.

History:
Ajwain originated in the Middle East, possibly in Egypt. It is now primarily grown and used in the Indian Subcontinent, but also in Iran, Egypt and Afghanistan. It is sometimes used as an ingredient in berbere, an Ethiopian spice mixture

Recipes:

Ajwain flavour chicken,Palda,Fried Bhindi,Papdi,Jalebi Paratha and Amritsari Fish.

Culinary use:
Usage of ajowan is almost confined to Central Asia and Northern India. Ajowan is particularly popular in savoury Indian recipes like savoury pastries, snacks and breads. For example, the Bengali spic mixture panch phoron is sometimes enhanced with ajowan. Ajowan enjoys, however, some popularity in the Arabic world and is found in berebere, a spice mixture of Ethiopia which shows both Indian and Arabic heritage. In Southern Indian cuisine (which is predominantly vegetarian), tadka-like preparations are not only applied to dried lentils and beans, but also to green vegetables.

Herbal dishes of Chattisgarh, India is Ajwain Ka Halwa.   Material required: Ajwain, Cow ghee, Gud and Ata(wheet flower)

Method: Cow ghee is taken in a pan, Ajwain, gud and ata  are required to be roasted  till the color  turns redish and then water or milk is added. It is served hot.

Medicinal and Other use:
Ajowan is much used as a medicinal plant is ayurvedic medicine for its antispasmodic, stimulant, tonic and carminative properties. The seeds are used to ease asthma and indigestion. It is also widely used to treat diarrhoea and flatulence. In the West, thymol is used in medicines against cough and throat irritation. The thymol content makes ajowan a potent fungicide.

Ajwain holds a reputed position as medicinal herb in different systems of medicine in India.  According to Ayurveda, its seeds are hot, bitter, pungent, stomachic, appetizer, aphrodisiac, anthelmintic, carminative, laxative and cure ascites, abdominal tumours, spleen enlargement, piles, vomiting, abdominal pain, good for heart and toothache etc. According to Unani system of medicine, the seeds are bitter and hot, carminative, diuretic, good in weakness of limbs, paralysis, chest pains etc. it is useful in treatment of ear boils, liver spleen, hiccup, vomiting, dyspepsia, kidney troubles, inflammation etc. Ajwain Ke Halwa is a sweet preparation popular among the senior natives and traditional healers of Chhattisgarh.  It is not prepared by the natives.  The senior natives and traditional healers are aware of above mentioned medicinal uses of Ajwain but they prepare Ajwain Ke Halwa only for female patients having gynaecological troubles.  This preparation is considered as a boon for these patients.

Ajowan is recommended for diarrhea, cholera, heartcare , stresscare . Oil extracted from the fruit contains cardiac depressive activity. Green Earth Products is engaged in manufacturing, exporting and global sourcing of a complete range of herbal extracts such as carum coptium (soft ext ratio 8:01). The healing & preventative effects of carum coptium have led to wide demand of this extract in the western societies. We export Carum coptium to various countries of the world.
In the Middle East, ajowan water is often used for diarrhoea and wind and in India the seeds are a home remedy for indigestion and asthma.  For reasons of both flavor and practicality its natural affinity is with starchy foods and legumes.  Because of its thymol content, it is a strong germicide, anti-spasmodic, fungicide, and anthelmintic.  Regular use of Ajwain leaves seems to prevent kidney stone formation.   It also has aphrodisiac properties and the Ananga Ranga prescribes it for increasing the enjoyment of a husband in the flower of his life

Ajwain is very useful in alleviating spasmodic pains of the stomach and intestines, in adults as well as children. Any colicky pain due to flatulence (gas), indigestion and infections in the intestines can easily be relieved by taking one teaspoonful of ajwain along with 2-3 pinches of common salt in warm water. Use half the dose in children. Mixed with buttermilk it is a good anti-acidic agent

For chronic bronchitis and asthma, mix ajwain with jaggery (gur). Heat the mixture to make a paste and take 2 teaspoonsful twice a day. However, diabetics should not take this preparation because of the sugar content. It helps to bring out the mucus easily. It also helps in chronic cold.

In an acute attack of common cold or migraine headache, put ajwain powder in a thin cloth and smell this frequently. It gives tremendous symptomatic relief according to some Ayurvedic experts.
If people who consume excessive alcohol develop discomfort in the stomach, taking ajwain twice a day, will be very useful. It will also reduce the craving and desire for alcohol.

Some Home Remedies:

# Chucking wishep’s weed into the mouth cures coryza and cough.
# If a pregnant woman takes wishep’s weed then it helps her in digestion of food, increases her appetite, controls her flatulation and her uterus gets purified.
# Grinding dry wishep’s weed and wrapping the powder thus formed in a piece of cloth and then smelling or sniffing this cloth, cures coryza.
# Taking powdered wishep’s weed along with powdered sesame, cures diabetes.
# If three “rattis” of the flowers of wishep’s weed and along with ghee and honey is taken thrice a day, it cures cough by clearing out the phlegms from the body.
# If wishep’s weed is taken with hot water, it cures cough too.
# If 3 gms of powdered wishep’s weed is taken with hot water, flatulation gets cured.
# If powdered wisheps weed is made into paste and then pasted on to a cold body, it regains temperature.
# If a bundle of wishep’s weed is heated on a heating pan and applying this heat on the cold hands and feet of a person suffering from cholera or asthma, helps in regarding the temperature
# Drinking warm water after having wishep’s weed, cures indigestion, flatulation, pain and excessive formation of saliva.
# If the oil of wishep’s weed is applied on the joints of a rheumatic patient and then trying a bundle filled with wishep’s weed is applied on it, gives relief from pain.
# The flower of wishep’s weed controls the intensity of Hysteria.
# Eating the flower of wishep’s weed controls the development of worms in the intestines.
# Use of wishep’s weed by a woman who has just given birth to a child, helps her in producing milk.
# If a bundle of wishep’s weed is kept in the vagina after the birth of a child, it gives protection against germs.
# If the oil of wishep’s weed is massaged on the part of the body having sweeling, it gives relief.

Click to learn more about Ajowan
Other Uses: The seeds are rich in essential oil, 30 – 35% of which is thymol, which is more commonly found in Thymus species. The essential oil is added to epoxy derivatives. It is used in perfumes.

Disclaimer : The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplement, it is always advisable to consult with your own health care provider.

Resources:

(http://www.harvestfields.ca/CookBooks/spice/ajwan.htmland http://en.wikipedia.org/wiki/Ajwain and http://www.urday.com/spice.html)

http://botanical.com/site/column_poudhia/publish/journal/693.txt

http://www.greenearthproducts.net/asparagus-adscendens.html

http://www.herbnet.com/Herb%20Uses_AB.htm

http://www.pfaf.org/user/Plant.aspx?LatinName=Trachyspermum+ammi

Categories
Herbs & Plants

Alfalfa

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Botanical Name : Medicago sativa
Family:Fabaceae
Genus: Medicago
Species:M. sativa
Kingdom: Plantae
Order:Fabales

Synonyms:  Purple Medicle. Cultivated Lucern.

Common Names :Alfalfa, Medicago sativa, Lucerne

Habitat :Alfalfa is native to western Asia and the eastern Mediterranean region

Description:
Alfalfa is a perennial flowering plant in the pea family Fabaceae cultivated as an important forage crop in many countries around the world. The Spanish-Arabic (according to wiktionary and the DRAE) name alfalfa is widely used, particularly in North America and Australia. But in the UK, South Africa and New Zealand, the more commonly used name is lucerne. It superficially resembles clover, with clusters of small purple flowers followed by fruits spiralled in 2 to 3 turns containing 10-20 seeds. Alfalfa is native to a warmer temperate climate such as that of Iran (where it is thought to have originated). It has been cultivated as livestock fodder since at least the era of the ancient Greeks and Romans.
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 Alfalfa sprouts have become a popular food. Alfalfa herbal supplements primarily use the dried leaves of the plant. The heat-treated seeds of the plant have also been used.Alfalfa has been used in connection with the high cholesterol, menopause and poor appetite.

Sunshine, regular watering are the necessary conditions for the growth of this 1 to 3 feet tall herb which is not picky about the soil and is cultivated in many parts of the world..

First discovered by the Arabs, who dubbed this valuable plant the “father of all foods”, the leaves of the alfalfa plant are rich in minerals including calcium, magnesium, potassium, and carotene to support the heart and normal cellular division. English herbalist John Gerard recommended alfalfa for upset stomachs. Noted biologist and author Frank Bouer discovered that the leaves of this remarkable legume contain eight essential amino acids. Alfalfa is suggested to be a good cleanser and a natural diuretic. This versatile herb is also a folk remedy for joint stress, and is reputed to be an excellent appetite stimulant and overall tonic. Unfortunately, most westerners regard alfalfa as cattle fodder and therefore rarely take advantage of the beneficial properties of this common plant.

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Many years ago, traditional Chinese physicians used young alfalfa leaves to treat disorders of the digestive tract. Similarly, the Ayurvedic physicians of India prescribed the leaves and flowering tops for poor digestion. Alfalfa was also considered therapeutic for water retention and arthritis. North American Indians recommended alfalfa to treat jaundice and to encourage blood clotting.

Although conspicuously absent from many classic textbooks on herbal medicine, alfalfa did find a home in the texts of the Eclectic physicians (19th-century physicians in the United States who used herbal therapies) as a tonic for indigestion, dyspepsia, anemia, loss of appetite, and poor assimilation of nutrients. These physicians also recommended the alfalfa plant to stimulate lactation in nursing mothers, and the seeds were made into a poultice for the treatment of boils and insect bites.

Religious importance:
It is believed that if this herb is kept in a container and placed outside home it prevents the house from poverty and hunger. Scattering the ashes of burned alfalfa protects property.

Active constituents:
While the medicinal benefits of alfalfa are poorly understood, the constituents in alfalfa have been extensively studied. The leaves contain approximately 23% saponins. Animal studies suggest that these constituents block absorption of cholesterol and prevent the formation of atherosclerotic plaques. One small human trial found that 120 grams per day of heat-treated alfalfa seeds for eight weeks led to a modest reduction in cholesterol. However, consuming the large amounts of alfalfa seeds (80–120 grams per day) needed to supply high amounts of these saponins may potentially cause damage to red blood cells in the body. Herbalists also claim that alfalfa may be helpful for people with diabetes. But while high amounts of a water extract of the leaves led to increased insulin release in animal studies, there is no evidence that alfalfa would be useful for the treatment of diabetes in humans.

Alfalfa leaves also contain flavones, isoflavones, sterols, and coumarin derivatives. The isoflavones are thought to be responsible for the estrogen-like effects seen in animal studies. Although this has not been confirmed with human trials, alfalfa is sometimes used to treat menopause symptoms.

Alfalfa contains protein and vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E, and vitamin K. Nutrient analysis demonstrates the presence of calcium, potassium, iron, and zinc.

 Cultivation:   
Alfalfa is a very versatile plant that can adapt to a wide range of climatic conditions from cold temperate to warm sub-tropical. It succeeds on a wide variety of soils, but thrives best on a rich, friable, well-drained loamy soil with loose topsoil supplied with lime. It does not tolerate waterlogging and fails to grow on acid soils. Grows well on light soils[206]. The plant has a deep taproot and, once establishd, tolerates drought and extremely dry conditions. Prefers a neutral fertile soil but succeeds in relatively poor soils so long as the appropriate Rhizobium bacteria is present.  A good bee plant and a food plant for many caterpillars. Alfalfa is a very deep rooting plant, bringing up nutrients from deep in the soil and making them available for other plants with shallower root systems. It is a good companion plant for growing near fruit trees and grape vines so long as it is in a reasonably sunny position, but it does not grow well with onions or other members of the Allium genus. Growing alfalfa encourages the growth of dandelions. Alfalfa has long been cultivated for its edible seed, which can be sprouted and eaten in salads. It is also grown as a green manure and soil restorer. There are many named varieties. Botanists divide the species into a number of sub-species – these are briefly described below:- M. sativa caerulea (Less. ex Ledeb.)Schmalh. This sub-species is likely to be of value in breeding programmes for giving cold tolerance, drought resistance and salt tolerance to alfalfa. M. sativa falcata (L.)Arcang. This sub-species is likely to be of value in breeding programmes for giving cold tolerance, drought and disease resistance plus salt and water-logging tolerance to alfalfa. M. sativa sativa. The commonly cultivated form of alfalfa. M. sativa varia (Martyn.)Arcang. This sub-species is likely to be of value in breeding programmes for giving cold tolerance, drought resistance and high yields to alfalfa. This species has a symbiotic relationship with certain soil bacteria, these bacteria form nodules on the roots and fix atmospheric nitrogen. Some of this nitrogen is utilized by the growing plant but some can also be used by other plants growing nearby.

Propagation:                                            
Pre-soak the seed for 12 hours in warm water and then sow in spring in situ. The seed can also be sown in situ in autumn. Seed can be obtained that has been inoculated with Rhizobium bacteria, enabling the plant to succeed in soils where the bacteria is not already present.

Medicinal Uses:

The whole herb is used medicinally to help stop bleeding to benefit the kidneys and as a general tonic.   It is a good laxative and a natural diuretic.  It is a folk remedy for arthritis and is reputed to be an excellent appetite stimulant.  Alfalfa possesses extremely high nutritional value.  An excellent source of vitamins A and D, alfalfa leaf is used in the infants’ cereal pablum.  Also rich in vitamin K, alfalfa leaf has been used in medicine to encourage blood clotting.  Alfalfa also lowers blood cholesterol.  Other recommended uses for alfalfa are for asthma and hayfever.  It has also been found to retard the development of streptozotocin diabetes in mice.    It is a traditional European and Russian tea for wasting diseases and is used in some German clinics as a dietary aid in Celiac Disease, together with traditional treatment and diet.  A safe and appropriate tea for pregnancy, along with raspberry leaves; also good to drink when sulfa or antibiotic drugs are taken.

Benefits of alfalfa include:

Excellent source of nutritive properties

Minerals

Chlorophyll

Vitamins

Thyroid support

Blood purifier

A host of phytonutrients

Alfalfa is useful in the support of urinary tract health including kidney, bladder and prostate and detoxifies the body, especially the liver. Alfalfa has estrogenic properties and therefore helps support the female cycle.

It is used for treating anemia, fatigue, kidneys, peptic ulcers, pituitary problems, and for building general health, retaining water in the body, relieving urinary and bowel problems. This herb is effective for the treatment of narcotic and alcohol addiction.

Alfalfa acts as a blood purifier and has helped many arthritis sufferers. The action as a detoxifier and blood purifier has been found to be beneficial for a variety of illnesses, including liver disorders, breath odor, infections, disorders of the bones and joints and skin ailments.

Alfalfa is a good laxative and natural diuretic that promotes urine flow and is often used to treat urinary tract infections and eliminate excess retained water.

Alfalfa has an alkalizing effect on the body. It is a great source of mineral supplements that are all alkaline, which has a neutralizing effect on the intestinal tract, thereby easing digestive problems, such as upset stomach, gastritis and indigestion.

Alfalfa contains a high calcium and magnesium content, and studies have shown that migraines may be prevented and/or reduced when these two minerals are combined. All the minerals are in a balanced form, which also promotes absorption.

Herbalists have long used Alfalfa Leaf to treat ulcers, as the bioflavonoids found in Alfalfa reduce inflammation of the stomach lining and build capillary strength, while Alfalfa’s vitamin A helps to maintain the stomach’s overall health. The herb’s enzymes aid in food assimulation. During the Han Dynasty (200 A.D.), Alfalfa was used to treat ulcers and continues in Traditional Chinese Medicine (TCM) to strengthen the digestive tract and stimulate the appetite.

Alfalfa is said to lower cholesterol and prevent the formation of atherosclerotic plaques (by blocking cholesterol’s absorption into the body from the intestines), balance blood sugar (especially when taken with manganese) and promote pituitary gland function.

Alfalfa is an immune-system stimulant that promotes normal blood clotting; and the vitamin K content helps treat bleeding gums and nosebleed, but does not interfere with normal circulation. The bioflavonoids found in Alfalfa are believed to build capillary strength.

Alfalfa contains phytoestrogens, and the herb has had some estrogenic activity in women whose own sex hormone production has declined; thus Alfalfa has helped many women with the discomforts of menopausal symptoms, particularly hot flashes. The phytoestrogens appear to reduce the risk of estrogen-linked disease, including serious breast problems). The Vitamin K2 found in Alfalfa may also partially prevent bone loss caused by estrogen deficiency.

Dried alfalfa leaf is available as a bulk herb, and in tablets or capsules. It is also available in liquid extracts. No therapeutic amount of alfalfa has been established for humans. Some herbalists recommend 5001,000 mg of the dried leaf per day or 12 ml of tincture three times per day.

Use of the dried leaves of alfalfa in the amounts listed above is usually safe. There have been isolated reports of people who are allergic to alfalfa.

Contraindications:
Alfalfa should not be taken by those who have autoimmune problems (lupus, etc.), nor should it be taken by pregnant women. Ingestion of very large amounts (the equivalent of several servings)

of the seed and/or sprouts or supplements has been linked to the onset of systemic lupus erythematosus (SLE), the autoimmune illness characterized by inflamed joints and a risk of damage to kidneys and other organs. The chemical responsible for this effect is believed to be canavanine. Those taking prescription anticoagulants such as Coumadin, etc., should avoid this herb.

We can learn little more about Alflfa from this page.

Disclaimer:
The information presented herein is intended for educational purposes only. Individual results may vary, and before using any supplements, it is always advisable to consult with your own health care provider.

Resources:

http://groups.msn.com http://www.herbalextractsplus.com/alfalfa-leaf.cfm?gclid=CLGiro2w24cCFQ9OWAodujVXBw

http://www.pfaf.org/user/plant.aspx?LatinName=Medicago+sativa

http://www.ayurveda-herbal-remedy.com/herbal-encyclopedia/index.html

http://en.wikipedia.org/wiki/Alfalfa

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