Category: Herbs & Plants

Categories
Herbs & Plants Herbs & Plants (Spices)

Saffron,the Costly Spice

[amazon_link asins=’B004OKTBVQ,B00EFIPV0C’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’2fe8f1f0-fa4d-11e6-81be-7df47ad492e9′]

[amazon_link asins=’B000T9Q0IS,B00MI548XA’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’484fbdd5-fa4d-11e6-aa4b-214892105014′]

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

click to see the picture..

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.

CLICK TO SEE THE PICTURES….>...(01).…..(1)….(2)….…(3)..…..(4)...…..(5)....(6).…..(7)......

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

Related articles
Categories
Herbs & Plants Herbs & Plants (Spices)

Ajwain

[amazon_link asins=’B00449MGMS,B00J5QLHNO,B004GFX32W,B00UG6Z7UG,B00QWR0FQO,B00BBSXTF8,B003XD0DB2,B00TGAH9EA,B01DJ6TJXA’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’ffa97662-0730-11e7-95c8-8583941e3ad9′]

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.

click to see the pictures….(001).….(01).….....(1).……...(2).…..(3)……...(4).

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

Related articles
Categories
Herbs & Plants

Alfalfa

[amazon_link asins=’B0014M57RE,B001E10BVC,B0006ZWUPM,B001VNGODC,B00020IF1O,B000W78L3E,B0002567E6,B003AYEHEI,B0001W2VXQ’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’dd49dec4-2659-11e7-a6be-13ff0b223a38′]

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.
CLICK & SEE

 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.

click to see the picture…>.....(0)..…..(1).………..(2).………..(3)………..(4).

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

Related articles by Zemanta
Categories
Herbs & Plants

Ashwagandha(Winter Cherry)

[amazon_link asins=’B0012MBC9S,B00M03UJPQ,B00S00YV7K,B003JOHCSC’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’6c879958-2659-11e7-b662-a569755cb337′]

Botanical Name :Withania somniferum.
Family: Solanaceae
Genus: Withania
Species: W. somnifera
Kingdom: Plantae
Order: Solanales

Common Name :Ashwagandha, Indian ginseng, poison gooseberry, or winter cherry

Habitat:Ashwagandha plant is native to India.It is found in India and Africa.

Plant Description :   Ashwagandha is a short, tender perennial shrub growing 35 to 75 centimeters tall. with a central stem from which branches extend radially in a star pattern (stellate) and covered with a dense matte of wooly hairs (tomentose). The flowers are small and green, while the ripe fruit is orange-red and has milk-coagulating properties.. Florescence occurs in fall and spring.

You may click to see the pictures of Ashwagandha       (Winter cherry)

click to see the pictures…>.....(1).……....(2)..…..…(3)....….(4).….
The plant is cultivated as an annual crop and this herb can also be grown with in most home gardens. Ashwagandha plant is erect  with fleshy roots which is whitish brown in colour. Leaves are simple and ovate.

Uses of Ashwagandha products :

The roots of ashwagandha are used medicinally.

Having both energetic and synergetic actions, Ashwagandha is one of the most important drug in herbal preparations as described in classical Texts.
Ashwagandha enhance sexual power, prevent impotency, infertility, low sperm count or seminal debility

Ashwagandha acts against Arthritis and Rheumatism

When applied externally it acts against scabies, minor ulceration of skin applied as a poultice to boils.

In case of cancer, Ashwagandha acts as an adjuvant

Ashwagandha acts against insomnia, stress and stress oriented hypertension.

Ashwagandha is also very effective against intestinal ulcers

Ashwagandha is used to tone the uterus after miscarriage and treatment of post-partum difficulties.
According to Ayurveda, known as Indian “Ginseng,” Ashwagandha Root has been historically used for general debility, sexual debility, convalescence, old age, emaciation of children, memory loss, muscular exhaustion, overwork, tissue deficiency, fatigue, and nervous exhaustion. It also regenerates the hormonal system, aids in treating glandular swellings, promotes healing of tissues, ameliorates overwork and lack of sleep, and can be externally used on wounds. It is a galactagogue, and is additionally used to treat spermatorrhea and infertility, with a long standing tradition as an aphrodisiac. Also known as the “Winter Cherry,” it can be used to treat dry asthma, breathing problems, cough, skin problems, eye disorders, anemia, paralysis, and even shows promise in assisting the management of Multiple Sclerosis.

Ashwagandha has been used in connection with Immune function, osteoarthritis and stress.

The health applications for ashwagandha in traditional Indian and Ayurvedic medicine are extensive. Of particular note is its use against tumors, inflammation (including arthritis), and a wide range of infectious diseases. The shoots and seeds are also used as food and to thicken milk in India. Traditional uses of ashwagandha among tribal peoples in Africa include fevers and inflammatory conditions. Ashwagandha is frequently a constituent of Ayurvedic formulas, including a relatively common one known as shilajit.

Active constituents:
The constituents believed to be active in ashwagandha have been extensively studied. Compounds known as withanolides are believed to account for the multiple medicinal applications of ashwagandha. These molecules are steroidal and bear a resemblance, both in their action and appearance, to the active constituents of Asian ginseng (Panax ginseng) known as ginsenosides. Indeed, ashwagandha has been called “Indian ginseng” by some. Ashwagandha and its withanolides have been extensively researched in a variety of animal studies examining effects on immune function, inflammation, and even cancer. Ashwagandha stimulates the activation of immune system cells, such as lymphocytes. It has also been shown to inhibit inflammation and improve memory in animal experiments. Taken together, these actions may support the traditional reputation of ashwagandha as a tonic or adaptogen – an herb with multiple, nonspecific actions that counteract the effects of stress and generally promote wellness.

Some experts recommend 3 to 6 grams of the dried root, taken each day in capsule or tea form. To prepare a tea, 3/4 to 1 1/4 teaspoons (3 to 6 grams) of ashwagandha root are boiled for 15 minutes and cooled; 3 cups (750 ml) may be drunk daily. Alternatively, tincture 1/2 to 3/4 teaspoon (2 to 4 ml) three times per day, is sometimes recommended.

With its ease of cultivation, there is hardly a reason that most people and certainly old age nursing homes does not have its own garden patch of ashwagandha as a hedge, so to speak, against the ravages of aging decrepitude. Given the fact that for better or worse, more people are living longer in the world than any other time in its history, trying to save enough money in long term retirement accounts for a comfortable old age and at the same time sensing real concerns at the thought of dwindling governmental entitlement benefits, it seems imperative that everyone grow their personal supply of ashwagandha and learn how to prepare and take it.

Besides over 3000 years of empirical experience, numerous studies on both animals and humans have attested to the anti-arthritis and mind calming properties of crude preparations of the herb. The combined alkaloids seem to exhibit calming, anti-convulsant and antispasmodic properties against many spasmogenic agents on the intestinal, uterine, bronchial, tracheal and blood-vascular muscles. It is described as similar but considerably weaker that papaverine and phenobarbitone. . Other constituents, namely the sitoindosides enhance pathogenic devouring phagocytes. Even anti-tumor properties have been found based on the use of the crude extract on mice both in living specimens as well as against cancer cells in the petri dish.

Ashwagandha is used in Ayurvedic medicine as a powder, decoction, medicated wine, mixed with clarified butter, combined with honey or sugar syrup or as a medicated oil. The most common form is as an alcoholic extract or capsules, of the powdered root.

Click to see :Herbal Power of Ashwagandha

No significant side effects have been reported with ashwagandha so far. The herb has been used safely by children in India. Its safety during pregnancy and breastfeeding is unknown.

Precautions:The drug possesses properties that can abort a foetus and hence must be avoided by pregnent women.

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.

Resource:

http://www.sssbiotic.com

http://apmab.ap.nic.in/products.php?&start=0#

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

Related articles
Enhanced by Zemanta
Categories
Fruits & Vegetables Herbs & Plants

Tamarind

Botanical Name : Tamarindus indica
Family: Fabaceae
Subfamily: Caesalpinioideae
Tribe: Detarieae
Genus: Tamarindus
Species: T. indica
Kingdom: Plantae
Order: Fabales

Synonyms: Imlee. Tamarindus officinalis (Hook).
Common Names: Tamarind, Imli, Tantul in Bengali

Part Used: The fruits freed from brittle outer part of pericarp.

Habitat:Tamarind is native to India; tropical Africa; cultivated in West Indies.

Description:  Of all the fruit trees of the tropics, none is more widely distributed nor more appreciated as an ornamental than the tamarind, Tamarindus indica L. (syns. T. occidentalis Gaertn.; T. officinalis Hook.), of the family Leguminosae. Most of its colloquial names are variations on the common English term. In Spanish and Portuguese, it is tamarindo; in French, tamarin, tamarinier, tamarinier des Indes, or tamarindier; in Dutch and German, tamarinde; in Italian, tamarandizio; in Papiamiento of the Lesser Antilles, tamarijn. In the Virgin Islands, it is sometimes called taman; in the Philippines, sampalok or various other dialectal names; in Malaya, asam jawa; in India, it is tamarind or ambli, imli, chinch, etc.; in Cambodia, it is ampil or khoua me; in Laos, mak kham; in Thailand, ma-kharm; in Vietnam, me. The name “tamarind” with a qualifying adjective is often applied to other members of the family Leguminosae having somewhat similar foliage.

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

The tamarind, a slow-growing, long-lived, massive tree reaches, under favorable conditions, a height of 80 or even 100 ft (24-30 m), and may attain a spread of 40 ft (12 m) and a trunk circumference of 25 ft (7.5 m). It is highly wind-resistant, with strong, supple branches, gracefully drooping at the ends, and has dark-gray, rough, fissured bark. The mass of bright-green, fine, feathery foliage is composed of pinnate leaves, 3 to 6 in (7.5-15 cm) in length, each having 10 to 20 pairs of oblong leaflets 1/2 to 1 in (1.25-2.5 cm) long and 1/5 to 1/4 in (5-6 mm) wide, which fold at night. The leaves are normally evergreen but may be shed briefly in very dry areas during the hot season. Inconspicuous, inch-wide flowers, borne in small racemes, are 5-petalled (2 reduced to bristles), yellow with orange or red streaks. The flowerbuds are distinctly pink due to the outer color of the 4 sepals which are shed when the flower opens.

The fruits, flattish, beanlike, irregularly curved and bulged pods, are borne in great abundance along the new branches and usually vary from 2 to 7 in long and from 3/4 to 1 1/4 in (2-3.2 cm) in diameter. Exceptionally large tamarinds have been found on individual trees. The pods may be cinnamon-brown or grayish-brown externally and, at first, are tender-skinned with green, highly acid flesh and soft, whitish, under-developed seeds. As they mature, the pods fill out somewhat and the juicy, acidulous pulp turns brown or reddish-brown. Thereafter, the skin becomes a brittle, easily-cracked shell and the pulp dehydrates naturally to a sticky paste enclosed by a few coarse strands of fiber extending lengthwise from the stalk. The 1 to 12 fully formed seeds are hard, glossy-brown, squarish in form, 1/8 to 1/2 in (1.1-1.25 cm) in diameter, and each is enclosed in a parchmentlike membrane.

A mature tree may annually produce 330 to 500 lbs (150-225 kg) of fruits, of which the pulp may constitute 30 to 55%, the shells and fiber, 11 to 30 %, and the seeds, 33 to 40%

Food use :

The food uses of the tamarind are many. The tender, immature, very sour pods are cooked as seasoning with rice, fish and meats in India. The fully-grown, but still unripe fruits, called “swells” in the Bahamas, are roasted in coals until they burst and the skin is then peeled back and the sizzling pulp dipped in wood ashes and eaten. The fully ripe, fresh fruit is relished out-of-hand by children and adults, alike. The dehydrated fruits are easily recognized when picking by their comparatively light weight, hollow sound when tapped and the cracking of the shell under gentle pressure. The shell lifts readily from the pulp and the lengthwise fibers are removed by holding the stem with one hand and slipping the pulp downward with the other. The pulp is made into a variety of products. It is an important ingredient in chutneys, curries and sauces, including some brands of Worcestershire and barbecue sauce, and in a special Indian seafood pickle called “tamarind fish”. Sugared tamarind pulp is often prepared as a confection. For this purpose, it is desirable to separate the pulp from the seeds without using water. If ripe, fresh, undehydrated tamarinds are available, this may be done by pressing the shelled and defibered fruits through a colander while adding powdered sugar to the point where the pulp no longer sticks to the fingers. The seeded pulp is then shaped into balls and coated with powdered sugar. If the tamarinds are dehydrated, it is less laborious to layer the shelled fruits with granulated sugar in a stone crock and bake in a moderately warm oven for about 4 hours until the sugar is melted, then the mass is rubbed through a sieve, mixed with sugar to a stiff paste, and formed into patties. This sweetmeat is commonly found on the market in Jamaica, Cuba and the Dominican Republic. In Panama, the pulp may be sold in corn husks, palmleaf fiber baskets, or in plastic bags.

Tamarind ade has long been a popular drink in the Tropics and it is now bottled in carbonated form in Guatemala, Mexico, Puerto Rico and elsewhere. Formulas for the commercial production of spiced tamarind beverages have been developed by technologists in India. The simplest home method of preparing the ade is to shell the fruits, place 3 or 4 in a bottle of water, let stand for a short time, add a tablespoonful of sugar and shake vigorously. For a richer beverage, a quantity of shelled tamarinds may be covered with a hot sugar sirup and allowed to stand several days (with or without the addition of seasonings such as cloves, cinnamon, allspice, ginger, pepper or lime slices) and finally diluted as desired with ice water and strained.

In Brazil, a quantity of shelled fruits may be covered with cold water and allowed to stand 10 to 12 hours, the seeds are strained out, and a cup of sugar is added for every 2 cups of pulp; the mixture is boiled for 15 to 20 minutes and then put up in glass jars topped with paraffin. In another method, shelled tamarinds with an equal quantity of sugar may be covered with water and boiled for a few minutes until stirring shows that the pulp has loosened from the seeds, then pressed through a sieve. The strained pulp, much like apple butter in appearance, can be stored under refrigeration for use in cold drinks or as a sauce for meats and poultry, plain cakes or puddings. A foamy “tamarind shake” is made by stirring this sauce into an equal amount of dark-brown sugar and then adding a tablespoonful of the mixture to 8 ounces of a plain carbonated beverage and whipping it in an electric blender.

If twice as much water as tamarinds is used in cooking, the strained product will be a sirup rather than a sauce. Sometimes a little soda is added. Tamarind sirup is bottled for domestic use and export in Puerto Rico. In Mayaguez, street vendors sell cones of shaved ice saturated with tamarind sirup. Tamarind pulp can be made into a tart jelly, and tamarind jam is canned commercially in Costa Rica. Tamarind sherbet and ice cream are popular and refreshing. In making fruit preserves, tamarind is sometimes combined with guava, papaya or banana. Sometimes the fruit is made into wine.

Inasmuch as shelling by hand is laborious and requires 8 man-hours to produce 100 lbs (45 kg) of shelled fruits, food technologists at the University of Puerto Rico have developed a method of pulp extraction for industrial use. They found that shelling by mechanical means alone is impossible because of the high pectin and low moisture content of the pulp. Therefore, inspected and washed pods are passed through a shell-breaking grater, then fed into stainless steel tanks equipped with agitators. Water is added at the ratio of 1:1 1/2 or 1:2 pulp/water, and the fruits are agitated for 5 to 7 minutes. The resulting mash is then passed through a screen while nylon brushes separate the shells and seeds. Next the pulp is paddled through a finer screen, pasteurized, and canned.

Young leaves and very young seedlings and flowers are cooked and eaten as greens and in curries in India. In Zimbabwe, the leaves are added to soup and the flowers are an ingredient in salads.

Tamarind seeds have been used in a limited way as emergency food. They are roasted, soaked to remove the seedcoat, then boiled or fried, or ground to a flour or starch. Roasted seeds are ground and used as a substitute for, or adulterant of, coffee. In Thailand they are sold for this purpose. In the past, the great bulk of seeds available as a by-product of processing tamarinds, has gone to waste. In 1942, two Indian scientists, T. P. Ghose and S. Krishna, announced that the decorticated kernels contained 46 to 48% of a gel-forming substance. Dr. G. R. Savur of the Pectin Manufacturing Company, Bombay, patented a process for the production of a purified product, called “Jellose”, “polyose”, or “pectin”, which has been found superior to fruit pectin in the manufacture of jellies, jams, and marmalades. It can be used in fruit preserving with or without acids and gelatinizes with sugar concentrates even in cold water or milk. It is recommended as a stabilizer in ice cream, mayonnaise and cheese and as an ingredient or agent in a number of pharmaceutical products.

Food Value

Analyses of the pulp are many and varied. Roughly, they show the pulp to be rich in calcium, phosphorus, iron, thiamine and riboflavin and a good source of niacin. Ascorbic acid content is low except in the peel of young green fruits.

Other Uses

Fruit pulp: in West Africa, an infusion of the whole pods is added to the dye when coloring goat hides. The fruit pulp may be used as a fixative with turmeric or annatto in dyeing and has served to coagulate rubber latex. The pulp, mixed with sea water, cleans silver, copper and brass.

Leaves: The leaves are eaten by cattle and goats, and furnish fodder for silkworms–Anaphe sp. in India, Hypsoides vuilletii in West Africa. The fine silk is considered superior for embroidery.

Tamarind leaves and flowers are useful as mordants in dyeing. A yellow dye derived from the leaves colors wool red and turns indigo-dyed silk to green. Tamarind leaves in boiling water are employed to bleach the leaves of the buri palm (Corypha elata Roxb.) to prepare them for hat-making. The foliage is a common mulch for tobacco plantings.

Flowers: The flowers are rated as a good source of nectar for honeybees in South India. The honey is golden-yellow and slightly acid in flavor.

Seeds: The powder made from tamarind kernels has been adopted by the Indian textile industry as 300% more efficient and more economical than cornstarch for sizing and finishing cotton, jute and spun viscose, as well as having other technical advantages. It is commonly used for dressing homemade blankets. Other industrial uses include employment in color printing of textiles, paper sizing, leather treating, the manufacture of a structural plastic, a glue for wood, a stabilizer in bricks, a binder in sawdust briquettes, and a thickener in some explosives. It is exported to Japan, the United States, Canada and the United Kingdom.

Tamarind seeds yield an amber oil useful as an illuminant and as a varnish especially preferred for painting dolls and idols. The oil is said to be palatable and of culinary quality. The tannin-rich seedcoat (testa) is under investigation as having some utility as an adhesive for plywoods and in dyeing and tanning, though it is of inferior quality and gives a red hue to leather.

Wood: The sapwood of the tamarind tree is pale-yellow. The heartwood is rather small, dark purplish-brown, very hard, heavy, strong, durable and insect-resistant. It bends well and takes a good polish and, while hard to work, it is highly prized for furniture, panelling, wheels, axles, gears for mills, ploughs, planking for sides of boats, wells, mallets, knife and tool handles, rice pounders, mortars and pestles. It has at times been sold as “Madeira mahogany”. Wide boards are rare, despite the trunk dimensions of old trees, since they tend to become hollow-centered. The wood is valued for fuel, especially for brick kilns, for it gives off an intense heat, and it also yields a charcoal for the manufacture of gun-powder. In Malaysia, even though the trees are seldom felled, they are frequently topped to obtain firewood. The wood ashes are employed in tanning and in de-hairing goatskins. Young stems and also slender roots of the tamarind tree are fashioned into walking-sticks.

Twigs and barks: Tamarind twigs are sometimes used as “chewsticks” and the bark of the tree as a masticatory, alone or in place of lime with betelnut. The bark contains up to 7% tannin and is often employed in tanning hides and in dyeing, and is burned to make an ink. Bark from young trees yields a low-quality fiber used for twine and string. Galls on the young branches are used in tanning.

Lac: The tamarind tree is a host for the lac insect, Kerria lacca, that deposits a resin on the twigs. The lac may be harvested and sold as stick-lac for the production of lacquers and varnish. If it is not seen as a useful byproduct, tamarind growers trim off the resinous twigs and discard them.

Medicinal Uses:

Medicinal uses of the tamarind are uncountable. The pulp has been official in the British and American and most other pharmacopoeias and some 200,000 lbs (90,000 kg) of the shelled fruits have been annually imported into the United States for the drug trade, primarily from the Lesser Antilles and Mexico. The European supply has come largely from Calcutta, Egypt and the Greater Antilles. Tamarind preparations are universally recognized as refrigerants in fevers and as laxatives and carminatives. Alone, or in combination with lime juice, honey, milk, dates, spices or camphor, the pulp is considered effective as a digestive, even for elephants, and as a remedy for biliousness and bile disorders, and as an antiscorbutic. In native practice, the pulp is applied on inflammations, is used in a gargle for sore throat and, mixed with salt, as a liniment for rheumatism. It is, further, administered to alleviate sunstroke, Datura poisoning, and alcoholic intoxication. In Southeast Asia, the fruit is prescribed to counteract the ill effects of overdoses of false chaulmoogra, Hydnocarpus anthelmintica Pierre, given in leprosy. The pulp is said to aid the restoration of sensation in cases of paralysis. In Colombia, an ointment made of tamarind pulp, butter, and other ingredients is used to rid domestic animals of vermin.

Tamarind–pepper rasam is also considered an effective home remedy for a cold in South India. Dilute 50 mg tamarind in 250 ml of water. Boil the diluted tamarind water for a few minutes with a teaspoon of hot ghee and half a teaspoon of black pepper powder. This steaming hot rasam has a flushing effect, and should be taken three times a day. As one takes it, the nose and eyes water and the nasal blockage is cleared.

Tamarind leaves and flowers, dried or boiled, are used as poultices for swollen joints, sprains and boils. Lotions and extracts made from them are used in treating conjunctivitis, as antiseptics, as vermifuges, treatments for dysentery, jaundice, erysipelas and hemorrhoids and various other ailments. The fruit shells are burned and reduced to an alkaline ash which enters into medicinal formulas. The bark of the tree is regarded as an effective astringent, tonic and febrifuge. Fried with salt and pulverized to an ash, it is given as a remedy for indigestion and colic. A decoction is used in cases of gingivitis and asthma and eye inflammations; and lotions and poultices made from the bark are applied on open sores and caterpillar rashes. The powdered seeds are made into a paste for drawing boils and, with or without cumin seeds and palm sugar, are prescribed for chronic diarrhea and dysentery. The seedcoat, too, is astringent, and it, also, is specified for the latter disorders. An infusion of the roots is believed to have curative value in chest complaints and is an ingredient in prescriptions for leprosy.

The leaves and roots contain the glycosides: vitexin, isovitexin, orientin and isoorientin. The bark yields the alkaloid, hordenine.

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/Tamarind
http://www.hort.purdue.edu/newcrop/morton/tamarind.html

Related articles
css.php