Tag: Africa

Categories
Fruits & Vegetables Herbs & Plants

Pomegranate – A Delicious Fruit

Botanical Name: Punica granatum
Family: Lythraceae
Genus: Punica
Species: P. granatum
Kingdom: Plantae
Order: Myrtales

Synonyms: Grenadier. Cortex granati. Ecorce de Granade. Granatwurzelrinde. Melogranato. Malicorio. Scorzo del Melogranati. Cortezade Granada.  Punica florida, Punica grandiflora, Punica nana. Punica spinosa.

Common Names: Pomegranate,  Dwarf Pomegranate ,  Granada (Spanish), Grenade (French). The name “pomegranate” derives from Latin pomum (“apple”) and granatus (“seeded”).

Parts Used: The root, bark, the fruits, the rind of the fruit, the flowers.

Habitat: Pomegranate is native to Western Asia. Now grows widely in Mediterranean countries, China and Japan. Today, it is widely cultivated throughout the Middle East and Caucasus region, north Africa and tropical Africa, the Indian subcontinent, Central Asia, and the drier parts of southeast Asia. It is also cultivated in parts of California and Arizona. In recent years, it has become more common in the commercial markets of Europe and the Western Hemisphere. It grows on the dry limestone soils to 2700 metres in the Himalayas.

Related Species: Punica proto-punica.

ADAPTATION:Pomegranates prefer a semi-arid mild-temperate to subtropical climate and are naturally adapted to regions with cool winters and hot summers. A humid climate adversely affects the formation of fruit. The tree can be severely injured by temperatures below 12° F. In the U. S. pomegranates can be grown outside as far north as southern Utah and Washington, D.C. but seldom set fruit in these areas. The tree adapts well to container culture and will sometimes fruit in a greenhouse.

DESCRIPTION:
The Pomegranate (Punica granatum) is a fruit-bearing deciduous shrub or small tree growing to 5–8 m tall. The pomegranate is native from Iran to the Himalayas in northern India and has been cultivated and naturalized over the whole Mediterranean region including Armenia since ancient times. It is widely cultivated throughout Iran, India and the drier parts of southeast Asia, Malaya, the East Indies and tropical Africa. The tree was introduced into California by Spanish settlers in 1769. In the United States, it is grown for its fruits mainly in the drier parts of California and Arizona.

CLICK TOM SEE THE PICTURES……>.....(001)..…...(01).....(1)..…..(2).... (3)…..(4)....(5)....(6).….(7).

The leaves are opposite or sub-opposite, glossy, narrow oblong, entire, 3–7 cm long and 2 cm broad. The flowers are bright red, 3 cm in diameter, with five petals (often more on cultivated plants). The fruit is between an orange and a grapefruit in size, 7–12 cm in diameter with a rounded hexagonal shape, and has thick reddish skin and around 600 seeds. The edible parts are the seeds and the red seed pulp surrounding them. There are some cultivars which have been introduced that have a range of pulp colours like purple.

The only other species in the genus Punica, Socotra Pomegranate (Punica protopunica), is endemic to the island of Socotra. It differs in having pink (not red) flowers and smaller, less sweet fruit. Pomegranates are drought tolerant, and can be grown in dry areas with either a Mediterranean winter rainfall climate or in summer rainfall climates. In wetter areas, they are prone to root decay from fungal diseases. They are tolerant of moderate frost, down to about −10°C.

GROWTH HABIT:The pomegranate is a neat, rounded shrub or small tree that can grow to 20 or 30 ft., but more typically to 12 to 16 ft. in height. Dwarf varieties are also known. It is usually deciduous, but in certain areas the leaves will persist on the tree. The trunk is covered by a red-brown bark which later becomes gray. The branches are stiff, angular and often spiny. There is a strong tendency to sucker from the base. Pomegranates are also long-lived. There are specimens in Europe that are known to be over 200 years of age. The vigor of a pomegranate declines after about 15 years, however.
FOILAGE: The pomegranate has glossy, leathery leaves that are narrow and lance-shaped.

FLOWERS:
The attractive scarlet, white or variegated flowers are over an inch across and have 5 to 8 crumpled petals and a red, fleshy, tubular calyx which persists on the fruit. The flowers may be solitary or grouped in twos and threes at the ends of the branches. The pomegranate is self-pollinated as well as cross-pollinated by insects. Cross-pollination increases the fruit set. Wind pollination is insignificant.

FRUITS:
The nearly round, 2-1/2 to 5 in. wide fruit is crowned at the base by the prominent calyx. The tough, leathery skin or rind is typically yellow overlaid with light or deep pink or rich red. The interior is separated by membranous walls and white, spongy, bitter tissue into compartments packed with sacs filled with sweetly acid, juicy, red, pink or whitish pulp or aril. In each sac there is one angular, soft or hard seed. High temperatures are essential during the fruiting period to get the best flavor. The pomegranate may begin to bear in 1 year after planting out, but 2-1/2 to 3 years is more common. Under suitable conditions the fruit should mature some 5 to 7 months after bloom.

Cultivation :
An easily grown plant, it prefers a well-drained fertile soil and succeeds in a hot dry position[166]. Requires a sheltered sunny position. Not very hardy in Britain, the pomegranate tolerates temperatures down to about -11°c, but it is best grown on a south facing wall even in the south of the country because it requires higher summer temperatures than are normally experienced in this country in order to ripen its fruit and its wood. The wood is also liable to be cut back by winter frosts when it is grown away from the protection of a wall[11]. Trees do not grow so well in the damper western part of Britain. Most plants of this species grown in Britain are of the dwarf cultivar ‘Nana’. This is hardier than the type but its fruit is not such good quality. This sub-species fruited on an east-facing wall at Kew in the hot summer of 1989. The pomegranate is often cultivated in warm temperate zones for its edible fruit, there are many named varieties. In Britain fruits are only produced after very hot summers. Plants often sucker freely. Flowers are produced on the tips of the current years growth. Plants in this genus are notably resistant to honey fungus. Special Features:Not North American native, Attractive flowers or blooms.
Propagation :
Seed – sow spring in a greenhouse, preferably at a temperature of 22°c. Prick out the seedlings into individual pots when they are large enough to handle and grow them on in the greenhouse for at least their first 2 growing seasons. Plant out in late spring or early summer. Cuttings of half-ripe wood, 4 – 5cm with a heel, June/July in a frame. Good percentage. Cuttings of mature wood, 20 – 25cm long, November in a warm greenhouse. Layering. Division of suckers in the dormant season. They can be planted out direct into their permanent positions, though we prefer to pot them up first and plant them out when they are growing away well in late spring or early summer

HEALTH BENEFITS AND MEDICAL USES:
One pomegranate delivers 40% of an adult’s daily vitamin C requirement. It is also a rich source of folic acid and of antioxidants. Pomegranates are high in polyphenols. The most abundant polyphenols in pomegranate are hydrolysable tannins, particularly punicalagins, which have been shown in many peer-reviewed research publications to be the antioxidant responsible for the free-radical scavenging ability of pomegranate juice.

Many food and dietary supplement makers have found the advantages of using pomegranate extracts (which have no sugar, calories, or additives), instead of the juice, as healthy ingredients in their products. Many pomegranate extracts are essentially ellagic acid, which is largely a by-product of the juice extraction process. Ellagic acid has only been shown in published studies to absorb into the body when consumed as ellagitannins such as punicalagins.

In several human clinical trials, the juice of the pomegranate has been found effective in reducing several heart risk factors, including LDL oxidation, macrophage oxidative status, and foam cell formation, all of which are steps in atherosclerosis and heart disease. Tannins have been identified as the primary components responsible for the reduction of oxidative states which lead to these risk factors. Pomegranate has been shown to reduce systolic blood pressure by inhibiting serum angiotension converting enzyme (ACE).

Click to see :..>Pomegranates help burn fat, increase blood flow

Research suggests that pomegranate juice may be effective against prostate cancer and osteoarthritis.

The juice can also be used as an antiseptic when applied to cuts[citation needed].

Researchers at the University of Wisconsin – Madison recently discovered the potential benefits of pomegranate juice in stopping the growth of lung cancer.

The juice of wild pomegranates yields citric acid and sodium citrate for pharmaceutical purposes. Pomegranate juice enters into preparations for treating dyspepsia and is considered beneficial in leprosy.

The bark of the stem and root contains several alkaloids including isopelletierine which is active against tapeworms. Either a decoction of the bark, which is very bitter, or the safer, insoluble Pelletierine Tannate may be employed. Overdoses are emetic and purgative, produce dilation of pupila, dimness of sight, muscular weakness and paralysis.

Because of their tannin content, extracts of the bark, leaves, immature fruit and fruit rind have been given as astringents to halt diarrhea, dysentery and hemorrhages. Dried, pulverized flower buds are employed as a remedy for bronchitis. In Mexico, a decoction of the flowers is gargled to relieve oral and throat inflammation. Leaves, seeds, roots and bark have displayed hypotensive, antispasmodic and anthelmintic activity in bioassay.

Constituents: The chief constituent of the bark (about 22 per cent) is called punicotannic acid. It also contains gallic acid, mannite, and four alkaloids, Pelletierine, Methyl-Pelletierine, Pseudo-Pelletierine, and IsoPelletierine.

The liquid pelletierine boils at 125 degrees C., and is soluble in water, alcohol, ether and chloroform.

The drug probably deteriorates with age.

The rind contains tannic acid, sugar and gum.

Pelletierine Tannate is a mixture of the tannates of the alkaloids obtained from the bark of the root and stem, and represents the taenicidal properties.
Medicinal Uses:
The seeds are demulcent. The fruit is a mild astringent and refrigerant in some fevers, and especially in biliousness, and the bark is used to remove tapeworm.

In India the rind is used in diarrhoea and chronic dysentery, often combined with opium.

It is used as an injection in leucorrhoea, as a gargle in sore throat in its early stages, and in powder for intermittent fevers. The flowers have similar properties.

As a taenicide a decoction of the bark may be made by boiling down to a pint 2 OZ. of bark that has been macerated in spirits of water for twenty-four hours, and given in wineglassful doses. It often causes nausea and vomiting, and possibly purging. It should be preceded by strict dieting and followed by an enema or castor oil if required.It may be necessary to repeat the dose for several days.

A hypodermic injection of the alkaloids may produce vertigo, muscular weakness and sometimes double vision.

The root-bark was recommended as a vermifuge by Celsus, Dioscorides and Pliny. It may be used fresh or dried.

Other Uses ; :
Dye; Hedge; Hedge; Ink; TanninWood.

A red dye is obtained from the flowers and also from the rind of unripened fruits. The dye can be red or black and it is also used as an ink. It is coppery-brown in colour . No mordant is required. A fast yellow dye is obtained from the dried rind. The dried peel of the fruit contains about 26% tannin. The bark can also be used as a source of tannin. The root bark contains about 22% tannin, a jet-black ink can be made from it. Plants are grown as hedges in Mediterranean climates. Wood – very hard, compact, close grained, durable, yellow. Used for making agricultural implements. A possible substitute for box, Buxus spp.

Landscape Uses:Border, Container, Foundation, Hedge, Massing, Superior hedge.

Known Hazards: Take recommended doses. Overdose symptoms include: gastric irritation, vomiting, dizziness, chills, vision disorders, collapse and death.

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:

Homepage


https://en.wikipedia.org/wiki/Pomegranate
http://www.botanical.com/botanical/mgmh/p/pomegr60.html

http://www.pfaf.org/user/Plant.aspx?LatinName=Punica+granatum

Related articles
Categories
Positive thinking

Exploring Our Readiness

In-Between Times
It could be argued that life is more about the time spent waiting for something to happen than it is about something happening. What this means is that the big events in our lives are preceded by many days and nights of dreaming, planning, organizing, and waiting. The times of waiting in between the big events actually constitute the majority of our lives. These in-between times are anything but uneventful. In fact, they are rich with possibility and filled with opportunities for reflection and preparation. Like a pregnant woman awaiting the birth of her child, we have a finite period of time in which to prepare internally and externally for the upcoming event that will define a new chapter in our lives.

When we find ourselves in an in-between time, we often can’t help but feel impatient for the impending event. We just want to get to the future and have the new baby, the new job, or the new house. And yet, there is a reason a pregnancy takes nine months to fulfill itself. Nature provides the expectant parents with this time so that they can prepare the nest. This preparation plays out on many levels. Materially, a space must be created in the home and resources must be set aside for the baby’s future; psychologically, a shift must occur in which the psyches of both parents agree to be responsible for a new life in the world; and emotionally, the heart must open wider to embrace and fulfill a new love.

Whenever you find yourself in such a time of waiting, you might want spend time exploring your material, psychological, and emotional readiness. For example, if you are preparing to move to a new city, you could make a list of things you’d like to do in the city you will be leaving behind, and go to your favorite places and spend time with old friends. This way, you will remain fully engaged in the present as you await your future, savoring the in-between time as a vital experience in itself.

Source:Daily Om

Related articles
Categories
Herbs & Plants

Babul (Vachellia nilotica/Acacia arabica)

[amazon_link asins=’B01I1SBJ7K,B01I1SG61E’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’c068fd3d-4cbf-11e7-a23a-619138e2520b’]

[amazon_link asins=’B071R7NSTZ,B00190Q1E4,3847347691,B01FO4YAGQ,B000ILNSR8,3845431067,B000HGHGKE,3659622656′ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’f6b39cc3-4cbf-11e7-bc8a-03ee63ee9f02′]
Botanical Name: Vachellia nilotica
Family: Fabaceae
Genus: Vachellia
Species: V. nilotica
Kingdom: Plantae
Order: Fabales

Synonyms: . Acacia  nilotica, Mimosa nilotica

Common Names:  Gum arabic tree, Babul/Kikar, Egyptian thorn, Sant tree, Al-sant or Prickly acacia; Thorn mimosa or Prickly acacia ( in Australia) Lekkerruikpeul or Scented thorn ( in South Africa) Karuvela maram (in South India)

In Bengal it is called Babla or Babul

Habitat:It is indigenous in Sind in Pakistan. Scented Thorn Acacia is native from Egypt south to Mozambique and Natal. Apparently, it has been introduced to Zanzibar, Pemba, India and Arabia. Acacia nilotica ‘Tomentosa’ is restricted to riverine habitats and seasonally flooded areas.

Description: It is a large tree with throns on it’s branches.It has darkish grey bark and yellowish flowers in spherical heads.

Click to see the picturer

The tree

flower

bark

Babul Tree

Acacia nilotica ‘Tomentosa’ is a tree 5-20 m high with a dense spheric crown, stems and branchlets usually dark to black coloured, fissured bark, grey-pinkish slash, exuding a reddish low quality gum. The tree has thin, straight, light, grey spines in axillary pairs, usually in 3 to 12 pairs, 5 to 7.5 cm long in young trees, mature trees commonly without thorns. The leaves are bipinnate, with 3-6 pairs of pinnulae and 10-30 pairs of leaflets each, tomentose, rachis with a gland at the bottom of the last pair of pinnulae. Flowers in globulous heads 1.2-1.5 cm in diameter of a bright golden-yellow color, set up either axillary or whorly on peduncles 2-3 cm long located at the end of the branches. Pods are strongly constricted hairy white-grey, thick and softly tomentose.

Food Uses
In part of its range smallstock consume the pods and leaves, but elsewhere it is also very popular with cattle. Pods are used as a supplement to poultry rations in India and Pakistan. Dried pods are particularly sought out by animals on rangelands. In India branches are commonly lopped for fodder. Pods are best fed dry as a supplement, not as a green fodder.

Medicinal Uses
According to Hartwell, African Zulu take bark for cough, Chipi use the root for tuberculosis. Masai are intoxicated by the bark and root decoction, said to impart courage, even aphrodisia, and the root is said to cure impotence.

The astringent bark is used for diarrhea, dysentery, and leprosy and the bruised leaves poulticed onto ulcers.

In West Africa, the gum or bark is used for cancers and/or tumors (of ear, eye, or testicles) and indurations of liver and spleen, condylomas, and excess flesh.

Sap or bark, leaves, and young pods are strongly astringent due to tannin, and are chewed in Senegal as an antiscorbutic.

In Ethiopia, it is used as a lactogogue.

In Tonga, the root is used to treat tuberculosis. In Lebanon, the resin is mixed with orange-flower infusion for typhoid convalescence. In Italian Africa, the wood is used to treat smallpox. Egyptian Nubians believe that diabetics may eat unlimited carbohydrates as long as they also consume powdered pods.

The bark of Babul tree is very useful in the treatment of Eczema and Leucorrhoea.The decoction of it’s bark mixed with rock salt should be use to gargle in treating Tonsillitis. The Babul leaves are beneficial in treating Epiphora(an eye disease). The various parts of Babul tree are useful in treating Diarrhoea of ordinary intensity.The leaves of Babul tree are effective in the treatment of Conjunctivitis.Fresh pods of Babul tree is effective in several Sextual Disorder. Chewing a fresh bark of Babul tree helps strengthen loose teeth and prevent gum bleeding.

As per ayurveda it subdues deranged kapha; astringent, beneficial in skin diseases; anthelmintic; antidotal. Its extract is astringent, subdues pitta and anila (vata); effective in the treatment of blood dysentery, haemorrhagic diseases, polyuria, leucorrhaea, fractures; sheeta (sheetaveerya) and styptic.

Parts Used: Pods, leaves, bark and gum.

Therapeutic Uses:

Pods: decoction beneficial in urinogenital diseases;


Leaves: infusion of tender leaves used as an astringent and remedy for diarrhoea and dysentery;

Bark: decoction used as a gargle in sore throat and toothache; dry powder applied externally in ulcers; useful in vitiated kapha, pitta, ascites,chronic dysentery, diarrhea, leprosy, leucoderma, leucorrhoea, seminal weakness, uterovesiccal disorders, oral ulcers, odontopathy.


Gum: astringent and styptic, useful in vitiated vata, pitta, cough, asthma, diarrhoea, dysentery, seminal weakness, leprosy, uriogenital discharges, burns haemorrhoids, colic.

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.ayurvedakalamandiram.com/herbs.htm#babbula

en.wikipedia.org

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

Related articles
Categories
Herbs & Plants

Anise

[amazon_link asins=’B003AYEHNE,B01F5IB4TC,B071WQTK9J,B000J5XPX0,B000EWMI5O,B072P6PCD3,B06XBCMN54,B01E7MTNFE’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’b6a778ce-7e67-11e8-9c7b-c7379d8ea66a’]

Botanical Name:Pimpinella anisum.
Family: Apiaceae
Genus: Pimpinella
Species: P. anisum
Kingdom: Plantae
Order: Apiales

Habitat: Anise is native to  Eastern Mediterranean or Western Asia.

Synonyms: Anisum vulgare (Gaertn.), A. officinarum (Moench.), Anise, Anisum, Anisi fructus, common aniseed

Parts used: Fruits (sometimes incorrectly called “seeds”).
Cultivated : Southern Europe, North Africa, Near East, China, Pakistan, Mexico, Chile, USA
Taste/smell:Sweet and very aromatic. A similar fragrance to that of cicely.( licorice-like, sweet)

Etymology: The spice gained its Latin name anisum as a result of confusion with dill, known in Greek as an?son. Names of anise in virtually all European languages are derived from anisum.
The Sanskrit name shatapushpa means “one hundred flowers” and refers to the flower cluster. The Hindi name saunf properly denotes fennel, of which anise is incorrectly thought to be a foreign variety. To distinguish anise clearly from fennel, the specialised terms patli saunf “thin fennel” or vilayati saunf “foreign fennel” are often used. Some languages refer to the sweetness of anise, e.g. Greek glykaniso “sweet anise”, or name anise as a sweet variant of other spices, e.g. Indonesian jinten manis and Arabic kamun halu “sweet cumin” (a name sometimes also used in English). Arabic has another, similar name habbu al-hulwa “sweet grains”. The Portuguese term erva doce “sweet herb” may denote anise, fennel or sweetleaf (stevia rebaudiana).
The genus name pimpinella is Late Latin for “narrow-ribbed fruit”.
Major Uses: pastries, candies, liquors

Description:

Anise, Pimpinella anisum, is an herbaceous annual plant in the family Umbelliferae grown primarily for its fruits which are used as a spice. The plant has a grooved stem and alternately arranged leaves. The lower leaves are round with a toothed edge and petioles which can be between 4 and 10 cm (1.6–3.9 in) in length. The upper leaves are feathered and become progressively shorter towards the top of the plant. The aniseed plant produces umbels of white flowers and an oval, flattened, hairy fruit with a single seed. Anise can reach a height of 45–60 cm (17.7–23.6 in) and is an annual plant, surviving only one growing season. Anise may also be referred to as aniseed and originates from the Mediterranean.

click to see the picture..>….(01)....(1)....…(2)..…..(3)…..…(4)….

Several spices have been called anise. The native of Egypt, Pimpinella anisum, is anise seed or aniseed, while China is the source of Illicum verum, star anise. In the past, dill, caraway and fennel seeds were confused with anise seed.
Useful Parts: The seeds have been used widely in cooking, and are popular in spicy cakes. The oil of anise  is often used in artificial licorice, and gives its distinctive taste to liqueurs such as anisette and raki. Anise is used in many processed foods and in cough medicines, and is often included in pet foods for the flavor it imparts.
Edible  Uses:In Western cuisine, anise is mostly restricted to bread and cakes although fruit products are occasionally aromatised with anise. In small dosage, anise seeds are sometimes contained in spice mixtures for sausages and stews. Their main applications are, however, anise-flavoured liqueurs, of which there are many in different Mediterranean countries including rak? in Turkey, ouzo in Greece and pernod in France. In many cases, oil of anise is partially or wholly substituted by oil of star anise in these products.

In the East, anise is less known and both fennel and star anise are more easily available and more popular. Anise may substitute for fennel in North Indian recipes, but it is a less suitable substitute for star anise in Chinese foods.
Anise appears occasionally in Mexican recipes, but native anise-flavoured herbs (Mexican tarragon and Mexican pepper-leaf) are more commonly used. Anise is an acceptable substitute for both, although tarragon is even better.
Several plants generate an aroma comparable to that of anise. Within the apiaceae (parsley) family, fennel and cicely copy the aroma of anise perfectly and chervil and dill also resemble anise, although their fragrance is less pure. In Far Eastern cuisines (India, Iran and Indonesia), no distinction is made between anise and fennel and the same name is usually given to both of them. In the Philippines star anise is very popular and is referred to as “anise” for short.

Constituents:
As with all spices, the composition of anise varies considerably with origin and cultivation method. These are typical values for the main constituents.

*Moisture: 9-13%
*Protein: 18%
*Fatty oil: 8-23%
*Essential oil: 2-7%
*Starch: 5%
*N-free extract: 22-28%
*Crude fibre: 12-25%
*Essential oil yielded by distillation is generally around 2-3% and anethole makes up 80-90% of this.

Medicinal Properties: Over the centuries, anise has been reported to have numerous medical benefits, but there is no evidence that it offers any pharmacologic benefit. It is thus a flavorful digestive spice that may be soothing, stimulating or carminative (relieving gas) in different individuals, and it is a popular taste in drinks, confections and simple proprietary medicines.

Anise is a carminative and an expectorant. It is also a good source of iron. One tablespoon of anise seeds sprinkled on cookies, bread or cake provides 16% of the RDA for a woman and 24% of the RDA for a man. A 1990 study tested the effect of certain beverage extracts on the absorption of iron. The results showed that anise was the most effective of the extracts tested in promoting iron absorption. The authors recommended offering this as a preventive agent to iron deficiency anemia. To make a carminative tea that may relieve intestinal gas, crush 1 teaspoon of anise seeds per cup of boiling water. Steep for 10-20 minutes and strain. Drink up to 3 cups a day. In a tincture, take  1 teaspoon up to three times a day. Diluted anise infusions may be given cautiously to infants to treat colic. For older children and people over 65, begin with low-strength preparations and increase strength if necessary. Some people simply chew the anise seeds. Early English herbalist Gerard suggested anise for hiccups. It has also been prescribed as a milk promoter for nursing mothers and as a treatment for water retention, headache, asthma, bronchitis, insomnia, nausea, lice, infant colic, cholera and even cancer. America’s 19th century Eclectic physicians recommended anise primarily as a stomach soother for nausea, gas, and infant colic.

Modern uses: Science has supported anise’s traditional use as a treatment for coughs, bronchitis, and asthma. According to several studies the herb contains chemicals (creosol and alpha-pinene) that loosen bronchial secretions and make them easier to cough up. Another chemical (anethole) acts as a digestive aid. Anise also contains chemicals (dianethole and photoanethole) similar to the female sex hormone estrogen. Scientists suggest their presence probably accounts for the herb’s traditional use as a milk promoter and may help relieve menopausal discomfort. One report shows that anise spurs the regeneration of liver cells in laboratory rats, suggesting a possible value in treating hepatitis and cirrhosis. While there are no studies that support using anise to treat liver disease in humans, anise looks promising in this area.

Other Miscellaneous Uses:
*In the 1860s, American Civil War nurse Maureen Hellstrom used anise seeds as an early form of antiseptic. This method was later found to have caused high levels of toxicity in the blood and was discontinued shortly thereafter.

*According to Pliny the Elder, anise was used as a cure for sleeplessness, chewed with alexanders and a little honey in the morning to freshen the breath, and, when mixed with wine, as a remedy for asp bites (N.H. 20.72).

*The Biblical “anise” mentioned in some translations of Matthew 23 is dill (A. graveolens), rather than this plant.

*In 19th-century medicine, anise was prepared as aqua anisi (“Water of Anise”) in doses of an ounce or more and as spiritus anisi (“Spirit of Anise”) in doses of 5–20 minims.

*In Pakistani and Indian cuisines, no distinction is made between anise and fennel. Therefore, the same name (saunf) is usually given to both of them. Some use the term patli (thin) saunf or velayati (foreign) saunf to distinguish anise from fennel, although Gujarati has the term anisi or Sava.

*In the Middle East, water is boiled with about a tablespoon of aniseed per teacup to make a special hot tea called yansoon. This is given to mothers in Egypt when they are nursing.

*Builders of steam locomotives in Britain incorporated capsules of aniseed oil into white metal plain bearings, so the distinctive smell would give warning in case of overheating.

*Anise can be made into a liquid scent and is used for both drag hunting and fishing. It is put on fishing lures to attract fish.

*Anise is frequently used to add flavor to mu’assel, particularly the double apple flavor.

*Anise is one of the three odors used in K9 Nosework.

Historical View : Oil of anise possesses the same aromatic, carminative, and stimulant properties as anise fruits, and as already noticed is commonly preferred to them as a medicine, and is alone official in the British Pharmacopoeia.

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:
unitproj.library.ucla.edu
http://www.aidanbrooksspices.blogspot.com/2007/10/anise.html

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

Related articles
Categories
Positive thinking

We Are Family

[amazon_link asins=’B00A7DYEC0,B00A7DYEWU,B001A7ZIPE,B002QWMYW2,B002YZA9C8,B06XHF8J9F,B002QWHBDE,B078H44SMF’ template=’ProductCarousel’ store=’finmeacur-20′ marketplace=’US’ link_id=’e5ea9667-6fda-11e8-9d56-d16f2dd4f022′]

.When it comes to our families, we sometimes see only our differences. We see the way our parents cling to ideas we don’t believe, or act in ways we try not to act. We see how practical one of our siblings is and wonder how we can be from the same gene pool. Similarly, within the human family we see how different we are from each other, in ways ranging from gender and race to geographical location and religious beliefs. It is almost as if we think we are a different species sometimes. But the truth is, in our personal families as well as the human family, we really are the same

A single mother of four living in Africa looks up at the same stars and moon that shine down on an elderly Frenchman in Paris. A Tibetan monk living in India, a newborn infant in China, and a young couple saying their marriage vows in Indiana all breathe the same air, by the same process. We have all been hurt and we have all cried. Each one of us knows how it feels to love someone dearly. No matter what our political views are, we all love to laugh. Regardless of how much or how little money we have, our hearts pump blood through our bodies in the same way. With all this in common, it is clear we are each individual members of the same family. We are human.

Acknowledging how close we all are, instead of clinging to what separates us, enables us to feel less alone in the world. Every person we meet, see, hear, or read about, is a member of our family. We are truly not alone. We also begin to see that we are perfectly capable of understanding and relating to people who, on the surface, may seem very different from us. This awareness prevents us from disconnecting from people on the other side of the tracks, and the other side of the world. We begin to understand that we must treat all people for what they are  family.

Source:Daily Om

Related articles
css.php