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Herbs & Plants

Erythroxylum catuaba

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Botanical Name :Erythroxylum catuaba
Family: Erythroxylaceae
Genus:   Erythroxylum
Species:   catuaba

Other Species:  Erythroxylum vacciniifolium, Trichilia catigua, Juniperus brasiliensis, Eriotheca candolleana, Anemopaegma mirandum

Common Names: Catuaba, cataguá, chuchuhuasha, tatuaba, pau de reposta, caramuru, piratançara, angelim-rosa, catiguá
Part Used: Bark, root

Habitat :Erythroxylum catuaba  grows in the northern part of Brazil in Amazonas, Para, Pernambuco, Bahia, Maranhao, and Alagoas.

Description:
Erythroxylum catuaba is a vigorous-growing, small tree that produces yellow and orange flowers and small, dark yellow, oval-shaped, inedible fruit.  This catuaba tree belongs to the family Erythroxylaceae, whose principal genus, Erythroxylum, contains several species that are sources of cocaine. Catuaba, however, contains none of the active cocaine alkaloids.

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Constituents:  some varieties of catuaba contain yohimbine. the antibacterial constituent of the herb is cinchonain. also contained are fatty acids, phytosterols, and antioxidant flavonoids.

The chemical constituents found in catuaba include alkaloids, tannins, aromatic oils and fatty resins, phytosterols, cyclolignans, sequiterpenes, and flavonoids. One Brazilian researcher documented (in 1958) that catuaba contained the alkaloid yohimbine (but it was unclear which species of tree he was studying). A mixture of flavalignans, including cinchonain (also found in quinine bark), was isolated from the bark of Trichilia catigua and reported to have antibacterial and anticancerous properties

Medicinal Uses:
* Aphrodisiac * Fatigue * Libido
Properties: * Antibacterial * Antioxidant * Aphrodisiac * Immunostimulant * Vasodilator

Catuaba is the most famous of the Brazilian aphrodisiac plants, noted for it’s ability to strengthen erections.  Catuaba is an aphrodisiac that is useful in the treatment of impotence and prostatitis, and has been studied for possible benefits as a protective against opportunistic infection in HIV/AIDS. 1,4 In 2002, a Brazilian company was awarded a patent for an HIV prevention formula based on an extract of the herb, although research is still in progress.

While no clinical research has validated the traditional use of catuaba as an aphrodisiac, it continues to be used widely for its ability to enhance sexual drive and increase libido in both men and women. In the last several years, its popularity has grown in the North American herbal market, with various products (especially libido formulas) now available in health food stores. Catuaba is also showing up in other formulas for depression, stress and nervous disorders. (The jury’s still out as to which species is being sold, however!) Interested consumers should seek a reputable manufacturer and product – with a verified plant source and botanical species for the herbal ingredient being sold.

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.rain-tree.com/catuaba.htm#.Uaihd77D92Y
http://www.anniesremedy.com/herb_detail420.php

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Herbs & Plants

Cassia nomame

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Botanical Name  :Cassia nomame
Family  :FABACEAE or LEGUMINOSAE Pea Family
Genus:    Cassia
Species:C. aldabrensis
Kingdom:Plantae
Order:    Fabales
Common Names : Cassia Nomame , Hama-cha, Kita; nomame herba; Mimosoides tea

Habitat:
Cassia nomame is native to China and originally produced in the south of the Changjiang river.

The species as a whole is widespread in the tropics of the Old World and has been recorded from the Americas, but this needs confirmation. The range of variation is wide but cannot be clearly linked to either geographic origins or the effect of a hybrid swarm. At present it is simply divided into seven unnamed groups.

* Group A = C. mimosoides L. var. telfairiana Hook. is from Mauritius and the Seychelles, with closely related plants in the Sudan and the Congo . Grows from 0 to 1 370 m in altitude.

* Group B is from the Congo, the Sudan, Mozambique, Malawi, Zambia, Angola and southern Africa. Grows at altitudes from 900 to 1 500 m.

* Group C is recorded only from Zanzibar, between sea level and 550 m.

* Group D only from north-western Kenya, between 1 680 and 1 740 m.

* Cassia Nomame Extract.CAS No:487-26-3.Flavanone.Dimer Flavonoids,Good lipase inhibitor.Cassia nomame.L.Chamaecrista mimosoides L.Greene photo picture image

*Group E is from the Sudan, the Congo, Mozambique, Zimbabwe and the Transvaal, and is closely related to plants in Nigeria, C?te d’Ivoire, Mali and Madagascar between 470 and 1 550 m.

*Group F = var. glabriuscula Ghesq., and is widespread in tropical Africa from the Gambia to Nigeria and the Sudan and southwards to Angola and Natal; it is also found in Asia from India to Australia.

*Group G occurs in Sierra Leone, Liberia, the Congo, Eritrea, the Sudan, Mozambique, Zambia and Angola, and also in India between 0 and 2 110 m. It resembles C. capensis Thunb. var. humifusa Ghesq. (Brennan, 1967).C

Description:
An exceedingly variable, prostrate to erect legume up to 1.5 m high, usually annual, sometimes with stems becoming woody above ground level and enabling the plant to perenniate. Stems variable, usually puberulent with short curved hairs, sometimes more or less densely clothed with longer spreading hairs. Leaves linear to linear-oblong, more or less parallel-sided, 0.6 to 10 cm long, 0.4 to 1.5 cm . Gland usually at or near the top of the petiole, sessile, normally orbicular or nearly so, disk shaped when dry, 0.4 to 1 mm in diameter. Rachis glandular, serrate or crenate-crested along the upper side. Leaflets sessile, in 16 to 76 pairs, obliquely oblong to oblong-elliptic or linear-oblong, 2.5 to 8 (2 to 9) mm long, 0.5 to 1.25 (1.9) mm wide, acute or subacute and shortly mucronate, glabrous or nearly so. Midrib somewhat eccentric, lateral nerves obscure to prominent beneath. Inflorescence supra-axillary or sometimes axillary, one- to three-flowered. Pedicels 0.3 to 2.5 (3.0) cm long, usually shortly puberulent, sometimes spreading hairy. Petals yellow, obovate 4 to 13 mm long, 2 to 9 mm wide. Pods linear to linear-oblong, (sometimes 1.5 but usually 3.5 to 8 cm long); 3.5 mm wide, usually adpressed hairy. Seeds brown, more or less rhombic, 2 to 3 mm long, 1 to 2 mm wide

click to see the pictures

Constituents:  flavanols, catechins

Parts Used: Powdered seed

Medicinal Uses:
An extract of this herb is showing up in many weight loss and diet formulations. The claim is that Cassia nomame is a natural lipase inhibitor, which means it disrupts the digestive enzyme process to block fat from getting into the bloodstream. It also is said to have diuretic and stimulating properties. The most prevalent sources of information I have been able to find concerning this herb are those who have a financial interest in selling it. While it may well work, documentation is thin for the most part.

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.mdidea.net/products/herbextract/dimer/data02.html
http://www.anniesremedy.com/herb_detail168.php

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Dry Fruit Herbs & Plants

Cashew Nut

Botanical Name : Anacardium occidentale
Family: Anacardiaceae
Genus: Anacardium
Species: A. occidentale
Kingdom: Plantae
Order: Sapindales

Common Names:Cashew Nut , Cajueiro, jambu,Caju  (The name Anacardium actually refers to the shape of the fruit, which looks like an inverted heart (ana means “upwards” and -cardium means “heart”). In the Tupian languages acajú means “nut that produces itself)

Habitat :Anacardium occidentale is   Originally native to Northeastern Brazil, it is now widely grown in tropical climates for its cashew apples and nuts.

Description:
The anacardium occidentale is large and   Spreading evergreen perennial tree , growing to 10-12m (~32 ft) tall, with a short, often irregularly shaped trunk. The leaves are spirally arranged, leathery textured, elliptic to obovate, 4 to 22 cm long and 2 to 15 cm broad, with a smooth margin. The flowers are produced in a panicle or corymb up to 26 cm long, each flower small, pale green at first then turning reddish, with five slender, acute petals 7 to 15 mm long. The largest cashew tree in the world covers an area of about 7,500 square metres (81,000 sq ft)…..> click & see
Click to see the pictures of:

Anacardium occidentale tree

Cashew ready in tree

Young cashew nuts

Anacardium occidentale (Cashew nut)
The fruit of the cashew tree is an accessory fruit (sometimes called a pseudocarp or false fruit). What appears to be the fruit is an oval or pear-shaped structure, a hypocarpium, that develops from the pedicel and the receptacle of the cashew flower.[3] Called the cashew apple, better known in Central America as “marañón”, it ripens into a yellow and/or red structure about 5–11 cm long. It is edible, and has a strong “sweet” smell and a sweet taste. The pulp of the cashew apple is very juicy, but the skin is fragile, making it unsuitable for transport. In Latin America, a fruit drink is made from the cashew apple pulp which has a very refreshing taste and tropical flavor that can be described as having notes of mango, raw green pepper, and just a little hint of grapefruit-like citrus.

The true fruit of the cashew tree is a kidney or boxing-glove shaped drupe that grows at the end of the cashew apple. The drupe develops first on the tree, and then the pedicel expands to become the cashew apple. Within the true fruit is a single seed, the cashew nut.

Cultivation :
Cashew germinates slowly and poorly; several nuts are usually planted to the hole and thinned later. Propagation is generally by seeds, but may be vegetative from grafting, air-layering or inarching. Planting should be done in situ as cashew seedlings do not transplant easily. Recommended spacing is 10 x 10 m, thinned to 20 x 20 m after about 10 years, with maximum planting of 250 trees/ha. Once established, field needs little care. Intercropping may be done the first few years, with cotton, peanut, or yams. Fruits are produced after three years, during which lower branches and suckers are removed. Full production is attained by 10th year and continues to bear until about 30 years old. In dry areas, like Tanzania, flowering occurs in dry season, and fruits mature in 2–3 months. Flowers and fruits in various degrees of development are often present in same panicle.

Harvesting :
From flowering stage to ripe fruit requires about 3 months. Mature fruit falls to the ground where the ‘apple’ dries away. In wet weather, they are gathered each day and dried for 1–3 days. Mechanical means for shelling have been unsuccessful, so hand labor is required. Cashews are usually roasted in the shell (to make it brittle and oil less blistering), cracked, and nuts removed and vacuum packed. In India part of nuts are harvested from wild trees by people who augment their meager income from other crops grown on poor land. Kernels extracted by people skilled in breaking open the shells with wooden hammers without breaking the kernels. Nuts are separated from the fleshy pedicel and receptacle, seed coat removed by hand, and nuts dried. Fresh green nuts from Africa and the islands off southern India are shipped to precessing plants in Western India.

Click & see  :Twin Cashews ready to harvest

Edible Uses:
The cashew nut is a popular snack, and its rich flavor means that it is often eaten roasted, on its own, lightly salted or sugared, or covered in chocolate.
Click & see roasted  cashew as snacks

Cashew nuts, roasted and salted

Cashew sprouts (above) are eaten raw as well as cooked in Kerala
Cashews, unlike other oily tree nuts, contain starch to about 10% of their weight. This makes them more effective than other nuts in thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. Many southeast Asia and south Asian cuisines use cashews for this unusual characteristic, rather than other nuts.

The shell of the cashew nut is toxic, which is why the cashew is shelled before it is sold to consumers

Cashew is commonly used in Indian cuisine. The nut is used whole for garnishing sweets or curries, or ground into a paste that forms a base of sauces for curries (e.g., Korma), or some sweets (e.g., Kaju Barfi). It is also used in powdered form in the preparation of several Indian sweets and desserts. In Goan cuisine, both roasted and raw kernels are used whole for making curries and sweets.

The cashew nut can also be harvested in its tender form, when the shell has not hardened and is green in color. The shell is soft and can be cut with a knife and the kernel extracted, but it is still corrosive at this stage, so gloves are required. The kernel can be soaked in turmeric water to get rid of the corrosive material before use. This is mostly found in Kerala cuisine, typically in avial, a dish that contains several vegetables, grated coconut, turmeric and green chilies.

Cashew nuts are also used in Thai and Chinese cuisine, generally in whole form.

In the Philippines, cashew is a known product of Antipolo, and is eaten with suman. Pampanga also has a sweet dessert called turrones de casuy which is cashew marzipan wrapped in white wafer.

In Indonesia, roasted and salted cashew nut is called kacang mete or kacang mede, while the cashew apple is called jambu monyet (literally means monkey rose apple).

In Mozambique, bolo polana is a cake prepared using powdered cashews and mashed potatoes as the main ingredients. This dessert is popular in South Africa too.

South American countries have developed their own specialties. In Brazil, the cashew fruit juice is popular all across the country. In Panama, the cashew fruit is cooked with water and sugar for a prolonged time to make a sweet, brown, paste-like dessert called “dulce de marañón”. Marañón is one of the Spanish names for cashew.

Nutrition:
The fats and oils in cashew nuts are 54% monounsaturated fat (18:1), 18% polyunsaturated fat (18:2), and 16% saturated fat (9% palmitic acid (16:0) and 7% stearic acid (18:0)).

Cashews, as with other tree nuts, are a good source of antioxidants. Alkyl phenols, in particular, are abundant in cashews. Cashews are also a good source of dietary trace minerals copper, iron and zinc.

Constituents:  alpha-linolenic-acid ,anacardic-acid,arginine ,ascorbic-acid, benzaldehyde,beta-carotene ,beta-sitosterol,calcium ,gallic-acid ,palmitic-acid ,oleic-acid ,riboflavin, salicylic-acid ,selenium,tocopherol ,vanadium ,zinc

Chemistry
Per 100 g, the mature seed is reported to contain 542 calories, 7.6 g H2O, 17.4 g protein, 43.4 g fat, 29.2 g total carbohydrate, 1.4 g fiber, 2.4 g ash, 76 mg Ca, 578 mg P, 18.0 mg Fe, 0.65 mg thiamine, 0.25 mg riboflavin, 1.6 mg niacin, and 7 mg ascorbic acid. Per 100 g, the mature seed is reported to contain 561 calories, 5.2 g H2O, 17.2 g protein, 45.7 g fat, 29.3 g total carbohydrate, 1.4 g fiber, 2.6 g ash, 38 mg Ca, 373 mg P, 3.8 mg Fe, 15 mg Na, 464 mg K, 60 mg b-carotene equivalent, 0.43 mg thiamine, 0.25 mg riboflavin, and 1.8 mg niacin. Per 100 g, the mature seed is reported to contain 533 calories, 2.7 g H2O, 15.2 g protein, 37.0 g fat, 42.0 g total carbohydrate, 1.4 g fiber, 3.1 g ash, 24 mg Ca, 580 mg P, 1.8 mg Fe, 0.85 mg thiamine, 0.32 mg riboflavin, and 2.1 mg niacin. The apple contains 87.9% water, 0.2% protein, 0.1% fat, 11.6% carbohydrate, 0.2% ash, 0.01% Ca, 0.01% P, .002% Fe, 0.26% vitamin C, and 0.09% carotene. The testa contains a-catechin, b-sitosterol, and 1-epicatechin; also proanthocyanadine leucocyanadine, and leucopelargodonidine. The dark color of the nut is due to an iron-polyphenol complex. The shell oil contains about 90% anacardic acid (C22H32O3 and 10% cardol (C32H27O4). It yields glycerides, linoleic, palmitic, stearic, and lignoceric acids, and sitosterol. Examining 24 different cashews, Murthy and Yadava (1972) reported that the oil content of the shell ranged from 16.6 to 32.9%, of the kernel from 34.5 to 46.8%. Reducing sugars ranged from 0.9 to 3.2%, non-reducing sugars, 1.3 to 5.8%, total sugars from 2.4 to 8.7%, starch from 4.7 to 11.2%. Gum exudates contain arabinose, galactose, rhamnose, and xylose.

Medicinal Uses:
Properties: * Astringent * Hypoglycemic * Vermifuge
Parts Used: bark, stems, nuts, and resin

The cashew nutshell liquid (CNSL), a byproduct of processing cashew, is mostly composed of anacardic acids (70%), cardol (18%) and cardanol (5%). These acids have been used effectively against tooth abscesses due to their lethality to a wide range of Gram-positive bacteria. Many parts of the plant are used by the Patamona of Guyana medicinally. The bark is scraped and soaked overnight or boiled as an antidiarrheal; it also yields a gum used in varnish. Seeds are ground into powders used for antivenom for snake bites. The nut oil is used topically as an antifungal and for healing cracked heels.

click to see cashew apples
Cashew nuts could possibly hold answers in the search for better ways to treat diabetes and high blood sugar. Animal studies with diabetic rats fed nut milk extract are promising, but more study is needed. 1 Anacardiaceae spp  have long been used in the folk medicine and traditional cuisines of India, South America and the Caribbean. Cajueiro,as the tree is known in Brazil contains naturally occurring analogs of the latest diabetes drugs without their potential for liver damage or weight gain.

The nut is highly nutritious, containing 45% fat and 20% protein.  The leaves are used in Indian and African herbal medicine for toothache and gum problems, and in West Africa for malaria.  The bark is used in Ayurvedic medicine to detoxify snake bite.  The roots are purgative.  The gum is used externally for leprosy, corns, and fungal conditions. The oil between the outer and inner shells of the nut is caustic and causes an inflammatory reaction even in small doses.  The fruit bark juice and the nut oil are both said to be folk remedies for calluses, corns, and warts, cancerous ulcers, and even elephantiasis. Anacardol and anacardic acid have shown some activity against Walker carcinosarcoma 256. Decoction of the astringent bark is given for severe diarrhea and thrush. Old leaves are applied to skin afflictions and burns (tannin applied to burns is liepatocarcinogenic). Oily substance from pericarp is used for cracks on the feet. Cuna Indians used the bark in herb teas for asthma, colds, and congestion. The seed oil is believed to be alexeritic and amebicidal; used to treat gingivitis, malaria, and syphilitic ulcers. Ayurvedic medicine recommends the fruit for anthelmintic, aphrodisiac, ascites, dysentery, fever, inappetence, leucoderma, piles, tumors, and obstinate ulcers. In the Gold Coast, the bark and leaves are used for sore gums and toothache. Juice of the fruit is used for hemoptysis. Sap discutient, fungicidal, repellent. Leaf decoction gargled for sore throat. Cubans use the resin for cold treatments. The plant exhibits hypoglycemic activity. In Malaya, the bark decoction is used for diarrhea. In Indonesia, older leaves are poulticed onto burns and skin diseases. Juice from the apple is used to treat quinsy in Indonesia, dysentery in the Philippines.  In Venezuela, a decoction of the cashew leaf is used to treat diarrhea and is believed to be a treatment for diabetes.  Pulverized cashew tree bark, soaked in water for 24 hours is also reported to be used in Colombia for diabetes.   Peruvians have used a tea of the cashew tree leaf as a treatment for diarrhea, while a tea from the bark has been used as a vaginal douche.  Leaf infusions have been used to treat toothache and sore throat and as a febrifuge.

Other Uses:
Anacardic acid is also used in the chemical industry for the production of cardanol, which is used for resins, coatings, and frictional materials

Alcohol:
In Goa, India, the cashew apple (the accessory fruit) is mashed, the juice is extracted and kept for fermentation for 2–3 days. Fermented juice then undergoes a double distillation process. The resulting beverage is called feni. Fenny/feni is about 40-42% alcohol. The single distilled version is called “Urrac” (the ‘u’ is pronounced ~ ‘oo’) which is about 15% alcohol.

In the southern region of Mtwara, Tanzania, the cashew apple (bibo in Swahili) is dried and saved. Later it is reconstituted with water and fermented, then distilled to make a strong liquor often referred to by the generic name, gongo.

In Mozambique, it is very common among the cashew farmers to make a strong liquor from the cashew apple which is called “agua ardente” (burning water).

According to An Account of the Island of Ceylon written by Robert Percival  an alcohol had been distilled in the early twentieth century from the juice of the fruit, and had been manufactured in the West Indies. Apparently the Dutch considered it superior to brandy as a “liqueur.”

Known Hazatrds:
Although a nut in the culinary sense, in the botanical sense the nut of the cashew is a seed. The seed is surrounded by a double shell containing an allergenic phenolic resin, anacardic acid, a potent skin irritant chemically related to the better-known allergenic oil urushiol which is also a toxin found in the related poison ivy. Properly roasting cashews destroys the toxin, but it must be done outdoors as the smoke (not unlike that from burning poison ivy) contains urushiol droplets which can cause severe, sometimes life-threatening, reactions by irritating the lungs. .

Allergy:
For some people, cashews, like other tree nuts, can lead to complications or allergic reactions. Cashews contain gastric and intestinal soluble oxalates, albeit less than some other tree nuts; people with a tendency to form kidney stone may need moderation and medical guidance.   Allergies to tree nuts such as cashews can be of severe nature to some people. These allergic reactions can be life-threatening or even fatal; prompt medical attention is necessary if tree nut allergy reaction is observed. These allergies are triggered by the proteins found in tree nuts, and cooking often does not remove or change these proteins. Reactions to cashew and other tree nuts can also occur as a consequence of hidden nut ingredients or traces of nuts that may inadvertently be introduced during food processing, handling or manufacturing. Many nations require food label warning if the food may get inadvertent exposure to tree nuts such as cashews.

In some people, cashew nut allergy may be a different form, namely birch pollen allergy. This is usually a minor form. Symptoms are confined largely to the mouth.

An estimated 1.8 million Americans (between 0.4%-0.6% of the population) have an allergy to tree nuts. Young children are most affected; and tree nuts allergies tend to last lifelong. Some regions of the world have higher incidence rates than others

Toxicity
He who cuts the wood or eats cashew nuts or stirs his drink with a cashew swizzle stick is possibly subject to a dermatitis.

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/Cashew
http://www.anniesremedy.com/herb_detail418.php
http://www.hort.purdue.edu/newcrop/duke_energy/anacardium_occidentale.html

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

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Herbs & Plants

Ceratonia siliqua

Botanical Name :Ceratonia siliqua
Family: Fabaceae
Genus: Ceratonia
Species: C. siliqua
Kingdom: Plantae
Order: Fabales

Common Names:  carob tree, St John’s-bread, Locust Bean

Habitat  :Ceratonia siliqua is native to the Mediterranean region including Southern Europe, Northern Africa, the larger Mediterranean islands; to the Levant and Middle-East of Western Asia into Iran; and to the Canary Islands and Macaronesia. It grows in the  rocky places near the sea shore.

Description:
The Ceratonia siliqua tree grows up to 15 metres (49 ft) tall. The crown is broad and semi-spherical, supported by a thick trunk with brown rough bark and sturdy branches. Leaves are 10 to 20 centimetres (3.9 to 7.9 in) long, alternate, pinnate, and may or may not have a terminal leaflet. It is frost-tolerant.

Click to see the pictures..>....(01)...(1)....(2)....(3).....(4)....(5)..….(6)..

Most carob trees are dioecious. The trees blossom in autumn. The flowers are small and numerous, spirally arranged along the inflorescence axis in catkin-like racemes borne on spurs from old wood and even on the trunk (cauliflory); they are pollinated by both wind and insects. Male flowers produce a characteristic odour, resembling semen.

The fruit is a pod that can be elongated, compressed, straight or curved, and thickened at the sutures. The pods take a full year to develop and ripen. The ripe pods eventually fall to the ground and are eaten by various mammals, thereby dispersing the seed.

The seeds of Ceratonia siliqua contains leucodelphinidin, a colourless chemical compound

Cultivation:
Ceratonia siliqua is widely cultivated in the horticultural nursery industry as an ornamental plant for planting in Mediterranean climate and other temperate regions around the world, as its popularity in California and Hawaii shows. The plant develops a sculpted trunk and ornamental tree form when ‘limbed up’ as it matures, otherwise it is used as a dense and large screening hedge. When not grown for legume harvests the plant is very drought tolerant and part of ‘xeriscape’ landscape design for gardens, parks, and public municipal and commercial landscapes.

Propagation:
Seed – pre-soak for 24 hours in warm water prior to sowing. If the seed has not swollen then give it another soaking in warm water until it does swell up. Sow in a greenhouse in April[200]. Germination should take place within 2 months. As soon as they are large enough to handle, prick the seedlings out into individual deep pots and grow them on in a greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Give them some protection from the cold for their first few winters outdoors.

Edible Uses:
Carob consumed by humans is the dried (and sometimes roasted) pod, and not the ‘nuts’ or seeds. Carob is mildly sweet and is used in powdered, chip, or syrup form as an ingredient in cakes and cookies, and as a substitute for chocolate.

CLICK TO SEE  CAROB FRUIT

Chocolate contains theobromine, which is poisonous to some mammals, but carob does not, and is used to make chocolate-flavored treats for dogs.

The seeds, also known as locust beans, are used as animal feed, and are the source of locust bean gum — a food thickening agent. Crushed pods may be used to make a beverage; compote, liqueur, and syrup are made from carob in Turkey, Malta, Portugal, Spain and Sicily. Several studies suggest that carob may aid in treating diarrhea in infants. In Libya, carob syrup (there called rub) is used as a complement to Asida. The so-called carob syrup made in Peru is actually from the fruit of the Prosopis nigra tree.

Carob is rich in sugars – Sucrose = 531g ± 93 g/kg dry weight for cultivated varieties and 437 ± 77 g/kg in wild type varieties. Fructose and glucose levels do not differ between cultivated and wild type carob

Carob is a healthy substitute for  chocolate that is lower in calories. Roasted carob is naturally sweeter, (or not as bitter), as unsweetened chocolate, so it can be made palatable with less added sugar in recipes. Carob has a number of advantages over chocolate: it is hypoallergenic, and hypoglycemic. 55 The true trick to enjoying carob is to not expect it to taste exactly like chocolate,(and be forever disappointed), but to learn to appreciate carob for its own unique taste.

Traditional uses:
Carob was eaten in Ancient Egypt. Carob juice drinks are traditionally drunk during the Islamic month of Ramadan. It was also a common sweetener and was used in the hieroglyph for “sweet” (nedjem). Dried carob fruit is traditionally eaten on the Jewish holiday of Tu Bishvat. Also it is believed to be an aphrodisiac.

In Cyprus, carob syrup is known as Cyprus’s black gold, and is widely exported.

In Malta, a syrup (?ulepp tal-?arrub) is made out of carob pods. This is a traditional medicine for coughs and sore throat. A traditional sweet, eaten during Lent and Good Friday, is also made from carob pods in Malta. However, carob pods were mainly used as animal fodder in the Maltese Islands, apart from times of famine or war when they formed part of the diet of many Maltese.

In the Iberian Peninsula, carob pods were used mainly as animal fodder, especially to feed donkeys.

Carob pods were an important source of sugar before sugarcane and sugar beets became widely available.

Cultivation:
Landscape Uses:Aggressive surface roots possible. Requires a very sunny position in any well-drained moderately fertile soil[200]. Does well in calcareous, gravelly or rocky soils. Tolerates salt laden air. Tolerates a pH in the range 6.2 to 8.6. The tree is very drought resistant, thriving even under arid conditions, the roots penetrating deep into the soil to find moisture. This species is not very hardy in Britain but it succeeds outdoors in favoured areas of S. Cornwall[1], tolerating temperatures down to about -5°c when in a suitable position. The young growth in spring, even on mature plants, is frost-tender and so it is best to grow the plants in a position sheltered from the early morning sun. The carob is frequently cultivated in warm temperate zones for its edible seed and seed pods. Mature trees in a suitable environment can yield up to 400 kilos of seedpods annually. There are named varieties with thicker pods. Seeds are unlikely to be produced in Britain since the tree is so near (if not beyond) the limits of its cultivation. The seed is very uniform in size and weight, it was the original ‘carat’ weight of jewellers. 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. Special Features:Edible, Not North American native, Inconspicuous flowers or blooms.

Propagation:
Seed – pre-soak for 24 hours in warm water prior to sowing. If the seed has not swollen then give it another soaking in warm water until it does swell up. Sow in a greenhouse in April[200]. Germination should take place within 2 months. As soon as they are large enough to handle, prick the seedlings out into individual deep pots and grow them on in a greenhouse for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Give them some protection from the cold for their first few winters outdoors.

Medicinal  Uses::
Parts Used: Seed Pod
Constituents:  arginine, benzoic-acid , gallic-acid , glucose , pectin ,starch, sucrose ,tannin,tocopherol,tyrosine

Antidiarrhoeal;  Antiemetic;  Astringent;  Demulcent;  Emollient;  Purgative.

The pulp in the seedpods of carob is very nutritious and, due to its high sugar content, sweet-tasting and mildly laxative. However, the pulp in the pods is also astringent and, used in a decoction, will treat diarrhoea and gently help to cleanse and also relieve irritation within the gut. Whilst these appear to be contradictory effects, carob is an example of how the body responds to herbal medicines in different ways, according to how the herb is prepared and according to the specific medical problem. The seedpods are also used in the treatment of coughs. A flour made from the ripe seedpods is demulcent and emollient. It is used in the treatment of diarrhoea.   The seed husks are astringent and purgative. The bark is strongly astringent. A decoction is used in the treatment of diarrhoea.

Other Uses:  A flour made from the seedpods is used in the cosmetic industry to make face-packs. Tannin is obtained from the bark. Wood – hard, lustrous. Highly valued by turners, it is also used for marquetry and walking stick.

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://en.wikipedia.org/wiki/Ceratonia_siliqua
http://www.pfaf.org/user/Plant.aspx?LatinName=Ceratonia+siliqua
http://www.anniesremedy.com/herb_detail462.php

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Herbs & Plants

Caralluma fimbriata

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Botanical Name : Caralluma fimbriata
Family: Apocynaceae
Subfamily: Asclepiadoideae
Genus: Caralluma
Species: C. fimbriata
Kingdom: Plantae
Order: Gentianales

Common Names: Caralluma

Habitat  :  Caralluma fimbriata is native to Asia, the Mediterranean, and Africa.

Description:
Caralluma fimbriata plants are shrubs that tend to grow in small groups to form clumps. The plant can be identified with its angular stems and its leaves are somewhat underdeveloped which look like spines. The flowers of this plant are star shaped and they grow in summer or fall. Its flowers are of many different colors like purple, black, red or yellow. Another distinguishable feature of this plant is that it has an unpleasant smell.
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Edible Uses:
Traditional Uses
In urban India, Caralluma fimbriata grows as a roadside shrub. Some people use this wild plant as boundary marker in their gardens. Traditionally, in rural India, various tribes used it as a vegetable for regular consumption. It is consumed in raw form or is cooked with salt and spices. It can also be preserved as pickles. Its unique qualities of appetite suppression and thirst quenching abilities have been known to many for centuries. For this reason, tribesmen used to pack this plant as a portable food and carry it along with them, when they went for hunting. They also referred to it as ‘famine food’ as this plant could help them to sustain for days together.

Constituents:  pregnane ester glycosides in the aerial parts and leaves of certain species. in addition to these compounds, fiber, proteins, lipids, fatty acids, and aromatic compounds.

Medicinal Uses:

Properties: * Appetite Depressant/Obesity

Caralluma fimbriata has a number of traditional ethnobotanical uses that include: diabetes, leprosy, rheumatism, paralysis, joint pain, migraines, fever, malaria, and inflammation. The species C. fimbriata and C. adscendens var. fimbriata have been used in traditional Indian medicine in this manner. In addition, C. tuberculata has been used as a digestive aid and to treat diabetes. Today most interest is centered on caralluma’s use as an appetite suppressant. Caralluma works in much the same way as hoodia; both hoodia and caralluma contain preganane glycosides thought to aid in weight loss. 1

Caralluma Fimbriata Plant as a Weight Loss Supplement :
Today, one of the most popular uses of Caralluma herb is to prepare the extract, which is included in different weight loss diets. The extract contains concentrated form of the raw ingredients of the plant, which acts as an excellent appetite suppressant. Various research studies have been conducted to understand the mechanism of its weight loss properties. The active ingredients of this herb are pregnane glycosides, megastigmane glycosides, flavone glycosides and saponins. These phytochemicals play a major role controlling body weight. Pregnane glycosides have the ability to block the activities of a number of enzymes such as citrate lyase, etc. This kind of blockage affects formation of fat in the body. In this way, it ensures that no fat is accumulated in the body at all. In this condition, the body is forced to use up its fat reserves. Thus, lots of calories are burned in the process. On the other hand, the components of this herb have inhibitory effects over the hypothalamus in the brain. This part of the brain controls the feeling of thirst and hunger in the human body. When these sensations are suppressed, it facilitates in better appetite control. It has two other positive effects on the body. One is that it improves stamina and endurance really well. Secondly, it has the ability to decrease blood sugar level in the body.

Side Effects of Caralluma Fimbriata Extract:
Studies have found that this plant does not have any toxic component in it that can cause any harm to human health. Even its extract does not have any major side effects. Soon after starting consumption of the plant extract, some people may get minor gastrointestinal problems like upset stomach, flatulence, constipation, etc. Usually, these problems disappear after a few days once the body gets used to the supplement. However, pregnant women and breastfeeding mothers should avoid using this plant extract.

After reading all these qualities of Caralluma fimbriata plant, if you are planning to utilize it for its weight loss properties, then you must keep two things in mind. Firstly, there are several weight loss products that claim to have Caralluma fimbriata extract in them as a component. The amount of extract present in various weight loss products often varies, which in turn can give you varied results. And the second and most important thing is, like in case of any other supplement, it is always advisable to consult your doctor before using this plant extract. The doctor will decide whether it is suitable for you or not and will also recommend the correct dosage for you.

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.buzzle.com/articles/caralluma-fimbriata-plant.html
http://www.anniesremedy.com/herb_detail540.php
http://www.ask.com/wiki/Caralluma_fimbriata?o=3986&qsrc=999

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