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Allium cepa ascalonicum

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Botanical Name : Allium cepa ascalonicum
Family: Amaryllidaceae
Subfamily: Allioideae
Genus: Allium
Species: A. cepa
Kingdom: Plantae
Clade: Angiosperms
Clade: Monocots
Order: Asparagales

Common Names: Shallot, Small onion

Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name “shallot” comes from Ashkelon, an ancient Canaanite city, where people in classical Greek times believed shallots originated.

Indian names for shallots include kaanda or gandana or pyaaz (Hindi, Marathi, Marwari and Punjabi), gundhun (Bengali), cheriya ulli or chuvanna ulli (Malayalam), (ulli piaja in Odia), chinna ullipayi (Telugu) and chinna vengayam (or sambar vengayam in the Chennai region) (Tamil). In the Kashmiri language, shallots are called praan. In Nepal, shallots are called chyapi .

In Southeastern Asia, shallots are called bawang merah kecil (small red onions) in Malay, brambang in Java, sibuyas bombay (Indian onion) in the Philippines (in contrast with sibuyas Tagalog, the larger, red onion), and hom (???, fragrant) in Thai. In Cambodian (Khmer), shallots are called katem kror hom, where katem or ktem is a species of onion, and kror hom or hom meaning “red”, describes their colour

The name shallot is also used for the Persian shallot (A. stipitatum), from the Zagros Mountains in Iran and Iraq. The term shallot is further used for the French red shallot (Allium cepa var. aggregatum, or the A. cepa Aggregatum Group) and the French gray shallot or griselle (Allium oschaninii), a species referred to as “true shallot”; it grows wild from Central to Southwest Asia.

The term eschalot, derived from the French word échalote, can also be used to refer to the shallot. The usage of green onion for shallot is found among English-speaking people in Quebec; but when shallot is used, stress is on the second syllable.

Habitat : Allium cepa ascalonicum or sallot is a botanical varity of Allium cepa or plain onion, is cultivated and grown throught the world for culinary uses.

Description:
Allium cepa ascalonicum is a bjulb growing to 0.3 m (1ft). It is not frost tender. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees, insects.

CLICK & SEE THE PICTURES

Like garlic, the bulbs are formed in clusters of offsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.

Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions (“long-season areas”), the offsets are usually planted in autumn (September or October in the Northern Hemisphere). In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).

In planting, the tops of the bulbs should be kept a little above ground, and the soil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recently manured.

In Africa, shallots are grown in the area around Anloga in southeastern Ghana.

Edible Uses:
Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavor. Like onions and garlic, when sliced, raw shallots release substances that irritate the human eye, resulting in production of tears.

Chemical Composition:
Figures in grams (g) or miligrams (mg) per 100g of food.
Root (Fresh weight)

•72 Calories per 100g
•Water : 79.8%
•Protein: 2.5g; Fat: 0.1g; Carbohydrate: 16.8g; Fibre: 0.7g; Ash: 0.8g;
•Minerals – Calcium: 37mg; Phosphorus: 60mg; Iron: 1.2mg; Magnesium: 0mg; Sodium: 12mg; Potassium: 334mg; Zinc: 0mg;
•Vitamins – A: 0mg; Thiamine (B1): 0.06mg; Riboflavin (B2): 0.02mg; Niacin: 0.2mg; B6: 0mg; C: 8mg;

Medicinal Uses:
Although rarely used specifically as a medicinal herb, the onion has a wide range of beneficial actions on the body and when eaten (especially raw) on a regular basis will promote the general health of the body. The bulb is anthelmintic, anti-inflammatory, antiseptic, antispasmodic, carminative, diuretic, expectorant, febrifuge, hypoglycaemic, hypotensive, lithontripic, stomachic and tonic. When used regularly in the diet it offsets tendencies towards angina, arteriosclerosis and heart attack. It is also useful in preventing oral infection and tooth decay. Baked onions can be used as a poultice to remove pus from sores. Fresh onion juice is a very useful first aid treatment for bee and wasp stings, bites, grazes or fungal skin complaints. When warmed the juice can be dropped into the ear to treat earache. It also aids the formation of scar tissue on wounds, thus speeding up the healing process, and has been used as a cosmetic to remove freckles.

Other Uses:
Cosmetic; Dye; Hair; Polish; Repellent; Rust.

The juice of the plant is used as a moth repellent and can also be rubbed onto the skin to repel insects. The plant juice can be used as a rust preventative on metals and as a polish for copper and glass. A yellow-brown dye is obtained from the skins of the bulbs. Onion juice rubbed into the skin is said to promote the growth of hair and to be a remedy for baldness. It is also used as a cosmetic to get rid of freckles. The growing plant is said to repel insects and moles. A spray made by pouring enough boiling water to cover 1kg of chopped unpeeled onions is said to increase the resistance of other plants to diseases and parasites.
Known Hazards :There have been cases of poisoning caused by the consumption, in large quantities and by some mammals, of this plant. Dogs seem to be particularly susceptible.

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/Shallot
http://www.pfaf.org/user/Plant.aspx?LatinName=Allium+cepa+ascalonicum

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Herbs & Plants

Ceanothus ovatus

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Botanical Name : Ceanothus ovatus
Family: Rhamnaceae
Genus: Ceanothus
Specie:s:   C. americanus
Kingdom: Plantae
Order: Rosales

Synonyms : C. herbaceus. Raf.

Common Name : Smaller Red-Root

Habitat: Ceanothus ovatus is native to Eastern and Central N. America – western Maine and Quebec to Manitoba, south to Texas. It grows on sandy or rocky plains, prairies and slopes.

Description:
Ceanothus ovatus is a deciduous Shrub growing to 1 m (3ft 3in) with smooth narrow oval leaves & short-stalked, rounded clusters of white flowers in June. The flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees.It can fix Nitrogen. The seeds are eaten by Bob-White (quail) and many other birds……… CLICK & SEE THE PICTURES

Cultivation: 

Prefers a warm sunny position but tolerates light shade. Tolerates some lime, but will not succeed on shallow chalk. Plants dislike root disturbance, they should be planted out into their permanent positions whilst still small. Dislikes heavy pruning, it is best not to cut out any wood thicker than a pencil. Any pruning is best carried out in the spring. Fast growing, it flowers well when young, often in its second year from seed. Closely related to C. americanus. It hybridizes freely with other members of this genus. Some members of this genus have a symbiotic relationship with certain soil micro-organisms, these form nodules on the roots of the plants 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:
Seed – best sown as soon as it is ripe in a cold frame. Stored seed should be pre-soaked for 12 hours in warm water and then given 1 – 3 months stratification at 1°c. Germination usually takes place within 1 – 2 months at 20°c. One report says that the seed is best given boiling water treatment, or heated in 4 times its volume of sand at 90 – 120°c for 4 – 5 minutes and then soaked in warm water for 12 hours before sowing it. The seed exhibits considerable longevity, when stored for 15 years in an air-tight dry container at 1 – 5°c it has shown little deterioration in viability. The seed is ejected from its capsule with some force when fully ripe, timing the collection of seed can be difficult because unless collected just prior to dehiscence the seed is difficult to extract and rarely germinates satisfactorily. Prick out the seedlings into individual pots as soon as they are large enough to handle. Grow them on in the greenhouse for at least their first winter and plant them out into their permanent positions in late spring or early summer. Cuttings of half-ripe wood, taken at a node, July/August in a frame. Cuttings of mature wood of the current year’s growth, 7 – 12 cm with a heel, October in a cold frame. The roots are quite brittle and it is best to pot up the callused cuttings in spring, just before the roots break. Good percentage

Edible Uses:… Tea…..The young leaves and flowers are steeped in boiling water for about 5 minutes. The resulting liquid is yellowish in colour and tastes similar to Oriental tea but is considered milder and sweeter.

Medicinal Uses:....A decoction of the roots has been used as a cough remedy.

Other Uses:
Dye; Miscellany; Soap.
A green dye is obtained from the flowers. All parts of the plant are rich in saponins – when crushed and mixed with water they produce a good lather which is an effective and gentle soap. This soap is very good at removing dirt, though it does not remove oils very well. This means that when used on the skin it will not remove the natural body oils, but nor will it remove engine oil etc The flowers are a very good source, when used as a body soap they leave behind a pleasant perfume on the skin. The developing seed cases are also a very good source of saponins.

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/Ceanothus_americanus
http://www.pfaf.org/user/Plant.aspx?LatinName=Ceanothus+ovatus
https://www.forestfarm.com/product.php?id=5186

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Herbs & Plants Lentils

Chickpea

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Botanical Name: Cicer arietinum
Family: Fabaceae
Genus: Cicer
Species: C. arietinum
Kingdom: Plantae
Order: Fabales

Synonyms:
*Cicer album hort.
*Cicer arientinium L
*Cicer arientinum L.
*Cicer edessanum Bornm.
*Cicer grossum Salisb.
*Cicer nigrum hort.
*Cicer physodes Rchb.
*Cicer rotundum Alef.
*Cicer sativum Schkuhr
*Cicer sintenisii Bornm.
Common Names: Chickpea or chick pea, Gram, or Bengal gram, Garbanzo or Garbanzo bean, Egyptian pea, ceci, Cece or Chana or Kabuli Chana (particularly in northern India).

Habitat: Chiekpea is native to Asia. It is grown in cultivated beds. It is one of the earliest cultivated legumes: 7,500-year-old remains have been found in the Middle East

Description:
Chickpea is an annuak plant. It grows to between 20–50 cm (8–20 inches) high and has small feathery leaves on either side of the stem. Chickpeas are a type of pulse, with one seedpod containing two or three peas. It has white flowers with blue, violet or pink veins. It is not frost tender. It is in flower from Jun to July, and the seeds ripen from Aug to September. The flowers are hermaphrodite (have both male and female organs)It can fix Nitrogen.

CLICK & SEE..>…..Chickpea Plant .…...Chickpea  

Types:
There are three main kinds of chickpea.
Desi has small, darker seeds and a rough coat. It is grown mostly in India and other parts of the Indian subcontinent, as well as in Ethiopia, Mexico, and Iran. Desi means ‘country’ or ‘local’ in Hindustani; its other names include Bengal gram or kala chana (“black chickpea” in both Hindi and Urdu) or chhola boot. Desi is probably the earliest variety because it closely resembles seeds found both on archaeological sites and the wild plant ancestor Cicer reticulatum of domesticated chickpeas, which only grows in southeast Turkey, where it is believed to have originated. Desi chickpeas have a markedly higher fibre content than other varieties, and hence a very low glycemic index, which may make them suitable for people with blood sugar problems. The desi type is used to make chana dal, which is a split chickpea with the skin removed.

Bombay chickpeas (Bambai) are also dark but slightly larger than desi. They too are popular in the Indian subcontinent.

Kabuli are lighter-coloured, larger and with a smoother coat, and are mainly grown in the Mediterranean, Southern Europe, Northern Africa, South America and Indian subcontinent. The name means “from Kabul” in Hindi and Urdu, and this variety was thought to come from Kabul, Afghanistan when it was introduced to India in the 18th century. It is called Kabuli chana in Marathi and safed chana in India.

An uncommon black chickpea, ceci neri, is grown only in Apulia, in southeastern Italy. It is larger and darker than the desi variety.

Green chickpeas are common in the state of Maharastra, India. In Marathi, they are called harbhara. Chana dal is also called harbara dal . Tender, immature harbara roasted on coal before the skin is removed is called hula in Marathi.
Cultivation:
Requires a hot sunny position, tolerating drought once established. Prefers a light well-drained fertile soil. Tolerates a pH in the range 5.5 to 8.6. Plants are hardy to about -25°c when covered by snow. This suggests that plants can be autumn sown – some trials are called for, especially of some of the hardier cultivars. The chickpea is widely cultivated in warm temperate and tropical areas for its edible seed. There are many named varieties, some of which should be suitable for cultivation in Britain. Plants only succeed outdoors in Britain in hot summers. Plants are about as hardy as broad beans but they often do not succeed in mild moist maritime climates because the seedpods are hairy and this holds moisture. The moisture then encourages fungal growth and the seed usually rots before it is fully mature. Plants require 4 – 6 months with moderately warm dry conditions if they are to crop well. 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. When removing plant remains at the end of the growing season, it is best to only remove the aerial parts of the plant, leaving the roots in the ground to decay and release their nitrogen.

Propagation:
Seed – sow April/May in situ under cloches. Chick peas can germinate at lower temperatures than broad beans. Could an early spring or even autumn sowing outdoors be successful

Edible Uses :
Edible Parts: Leaves; Seed; Seedpod.
Edible Uses: Coffee; Drink.

Seed – raw or cooked. The fresh or dried seed is cooked in soups, stews etc. It has a somewhat sweet flavour and a floury texture somewhat reminiscent of sweet chestnuts. The mature seed can also be sprouted and eaten raw. Parched seeds can be eaten as a snack. The seed can also be ground into a meal and used with cereal flours for making bread, cakes etc. The seed is a good source of carbohydrates and protein. The roasted seed is a coffee substitute. The roasted root can also be used. Both the young seedpods and the young shoots are said to be edible but some caution is advised. See the notes above on toxicity. A refreshing drink can be made from the acid dew that collects on the hairy seedpods overnight.

Nutrition:
Chickpeas are a nutrient-dense food, providing rich content (> 20% of the Daily Value, DV) of protein, dietary fibre, folate, and certain dietary minerals such as iron and phosphorus. Thiamin, vitamin B6, magnesium and zinc contents are moderate, providing 10-16 percent of the DV (right table). Chickpeas have a Protein Digestibility Corrected Amino Acid Score of about 76 percent, which is higher than fruits, vegetables, many other legumes, and cereals.

Compared to reference levels established by the United Nations Food and Agricultural Organization and World Health Organization,[20] proteins in cooked and germinated chickpeas are rich in essential amino acids like lysine, isoleucine, tryptophan and total aromatic amino acids.

A 100 g serving of cooked chickpeas provides 164 kilocalories (690 kJ) (see table). Carbohydrates make up 68 percent of calories, most of which (84 percent) is starch, followed by total sugars and dietary fibre. Lipid content is 3 percent, 75 percent of which is unsaturated fatty acids for which linoleic acid comprises 43 percent of total fat

Medicinal Uses: An acid exudation from the seedpods is astringent. It has been used in the treatment of dyspepsia, constipation and snakebite

Other Uses: Animal feed:
Chickpeas serve as an energy and protein source not only in human nutrition but also as animal feed.
Resources:
http://www.pfaf.org/user/Plant.aspx?LatinName=Cicer+arietinum
https://en.wikipedia.org/wiki/Chickpea

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Herbs & Plants Herbs & Plants (Spices)

Alligator pepper

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Botanical Name :Alligator pepper
Family :Zingerberaceae (Ginger family).
Synonym :Amomum melegueta.

Common Names: Grains of paradise, nengrekondre pepre, alligator pepper, guinea grains, graines de paradis, atar, paradies kõrner, grani de Meleguetta, paradijs korrels, Grana paradise, poivre de Guinée, malaguette, Malagettapfeffer, grani de paradiso.

Parts Used: Dried ripe seeds and oil. In commerce the pods and seeds are found whole, shelled, and ground (green or roasted).

Habitat :Alligator pepper is  native to West Africa; brought over to Surinam by the slaves to swampy habitats along the West African coast.

Description:
A herbaceous plant reaching 1-4 m in height. The stem is short and marked with scars of fallen leaves. The leaves are lanceolate and  about 30 cm long and 12 cm wide, with close nerves below. The flowers are handsome, aromatic and with orange-coloured lip and a rich pinkish-orange upper part. The fruits are fleshy and indehiscent, and contains numerous small golden- or red-brown seeds. USES The cardemom-flavored seeds are used as a spice and carminative and the can also be used to spice wine and beer. Fruit, seed, leaf and rhizome have medicinal properties.

You may click to see the pictures..

The plants which provide alligator pepper are herbaceous perennials  flowering plants  reaching 1-4 m in height.The stem is short and marked with scars of fallen leaves. The leaves are about 30 cm long and 12 cm wide, with close nerves below. The flowers are handsome, aromatic and with orange-coloured lip and a rich pinkish-orange upper part. Once the pod is open and the seeds are revealed the reason for this spice’s common English name becomes apparent as the seeds have a papery skin enclosing them and the bumps of the seeds within this skin is reminiscent of an alligator’s back.

The trumpet-shaped, purple flowers develop into 5 – 7 cm long grayish – brown, wrinkled dried pods (capsules) containing the numerous very small seeds.
These are almost oval in shape, hard, shiny, and have a reddish-brown color.

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The numerous seeds are borne in grayish – brown capsules.
The important part of this plant is the seed; the small (3-4 mm =1/8″) reddish – brown seeds have a pungent aroma with a pepper – like heat.
This much sought after spice is tempered with, among others, flavors reminiscing of hazelnut, butter and citrus.
The essential oil from grains of paradise consists of two sesquiterpenes, humelene and caryophyllene and the oxides of these.
It has an exotic tropical scent and flavor and is used for the production of beer, wine and spirits, and the flavoring of vinegar.
It is used in the Surinam cuisine to flavor dishes such as vegetables (okra and tomatoes recipes), soups (lentil and chicken) and fish recipes.
The rhizome of the plant is used medicinally and is also is an important part from the diet of Western lowland gorillas in Africa.

As mbongo spice the seeds of alligator pepper is often sold as the grains themselves, isolated from the pod and with the outer skin removed. Mbongo spice is most commonly either Aframomum danielli or Aframomum citratum and has a more floral aroma than Aframomum exscapum (which is the commonest source of the entire pod).

It is a common ingredient in West African cuisine where it imparts both ‘heat’, ‘pungency‘ and a spicy aroma to classic West African ‘soups’ (stews).

Use in cuisine:
Even in West Africa, alligator pepper is an expensive spice and is used sparingly. Often a single whole pod is pounded in a pestle and mortar before half of it is added (along with black pepper) as a flavouring to West African ‘soups’ (stews) or to boiled rice. The spice can also be substituted in any recipe using grains of paradise or black cardamom to provide a hotter and more pungent flavour.

When a baby is born in Yoruba culture, they are given a small taste of alligator pepper shortly after birth as part of the routine baby welcoming process and it is also used as an ingredient at traditional meet-and-greets.

In Igbo land, alligator pepper with kola nuts are used in naming ceremonies, as presentation to visiting guests and for other social events.

Click to see :Water leaf, alligator pepper treats hypertension – survey ….

Medicinal Uses:
As a purgative, galactogogue (to increase production of breast milk), anthelmintic- and hemostatic agent (purifies the blood). It is also effective against schistosomiasis (bilharzia).
Further is it used against intestinal infections, infestations, to calm indigestion and heartburn.
The seeds of Aframomum melegueta possess potent anti-inflammatory activity with a favorable gastric tolerability profile.
Phytochemical analysis revealed the presence of alkaloids, glycosides, tannins, flavonoids, sterols, triterpenes, and oils, while the methanol fraction contains alkaloids, glycosides, tannins, flavonoids, sterols, and resins.
The pungent, peppery taste of the seeds is caused by aromatic ketones such as (6)-paradol; essential oils occur only in traces.

Some of the known areas of application are to cure Arthritis, boil, pimples, and any inflammatory disease. Alligator pepper is used in combination of one or two other components to cure different sicknesses. For information on different application go to web site: http://www.free-est.com.

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://en.wikipedia.org/wiki/Alligator_pepper
http://www.tropilab.com/nengrekondrepepre.html
http://finimanaturepark.org/capacity-building/community-capacity/
http://ecocrop.fao.org/ecocrop/srv/en/cropView?id=2872
http://hubpages.com/hub/Alligator-pepper

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Herbs & Plants

Guduchi (Tinospora cardifolia)

Botanical Name : Tinospora cardifolia
Family Name: Menispermaceae
Vernacular Names: Sans Guruchi; Hind: Amrita
SANSKRIT NAME:Guduchi,Madhuparni,Amrita,Chinnaruha,
Vatsadaani,Tantrika,Kundalini,Chakralakshanika
LOCAL NAMES: (in India) Giloya, Guduchi (Hindi), Gulancha(Bengali),Tippaatigo (Telugu), Shindilakodi (Tamil), Gulavel (Marathi),Galo (Gujarati),Amrita balli(kannada).

Habitat : Found throughout tropical India, ascending to an altitude of 1000 ft

Description:A big climber (glabrous).Climbs on large trees.Stems:-Fleshy.Roots:-long thread like, aerial,arise from branches.

CLICK & SEE THE PICTURES
Bark Thin, greyish or creamy white in colour,When peeled fleshy stem is exposed.
Leaves:– Cordate(heart shaped), membranous,juicy. Flowers:- Bloom during summer
Male flower:-Small,yellow or green coloured occur in clusters.
Female flower Occur singly.
Fruits:–Pea shaped,fleshy,shiny turn red when boiled.Occur in winter
Seeds:- curved,pea sized. Flowers and fruits . .

Cultivation : It grows well in almost all types of soils and under varying climatic conditions.

Chemical Constituents: alkaloid – Berberine and a glucosoid – Giloin.
Sesquiterpene tinocordifolin, Sesquiterpene glucoside tino cordifolioside, tinosponone, tinosrfioside, sordioside furanoid diterpene;

Medicinal Uses : It is useful in burning sensation hyperdipsia, helminthiasis, dyspepsia, flatulence, gout, vomiting, skin diseases, leprosy, erysipelas, anemia, cough, asthma, jaundice, seminal weakness, uropathy and splenopathy.

Studies on induced oedema and arthritis and on human arthritis proved anti-inflammatory potency of the water extract of plant. It also has antipyretic action.This drug relaxes the intestinal and uterine smooth muscles.It is proved effective in prevention of fibrosis and in stimulating regeneration in hepatic tissue

As per Ayurveda:The plant is guru, ushnaveerya, tikta, kasaya, antipyretic, beneficial in burning swnsation, pain, vomiting, dyscrasia, vitiated vata, polyuria, anaemia and vertigo

Parts used: Leaves and stem.

Therapeutic uses :
The stem is bitter, astringent, sweet, thermogenic, antispasmodic, anti inflammatory , antipyretic, digestive, carminative, appetizer, stomachic, cardiotonic, aphrodisiac, rejuvenating, galacto-purifier, useful in vitiated, vata, burning sensation, dyspepsia, flatulence, intermittent fever, inflammations, gout, vomiting, cardiac debility, jaundice, anaemia, seminal weakness, asthma, cough, uropathy, splenopathy, skin diseases and general debility.

Stem-juice is valued in high fever and also given in jaundice either alone or mixed with honey.

Decoction of the stem is used for rheumatic fever and vomiting due to excessive bile secretion; slow fever associated with cough is arrested by the administration of its decoction mixed with Piper longum (fruits) and honey.

Stem, pasted with a little ginger, is prescribed in urticaria.

In combination with the stem of Piper nigrum and honey it is useful to control heart palpitation due to flatulency; stem-juice found beneficial in elephantiasis

A kind of starch, called ‘Palo’, prepared from the aqueous extract of dried stem, is considered to have antacid, antidiarrhoeal and antidysenteric properties.

Leaves of the plant are rich in protein, calcium and phosphorus with no toxic effect and as such prescribed in fever. Aqueous extract of the plant is a fabrifuge.

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://www.ayurvedakalamandiram.com/herbs.htm#eranda
http://www.ayurhelp.com/plants/guduchi.htm
http://apmab.ap.nic.in/products.php?&start=10

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