Categories
Herbs & Plants

Indian Dill (Anethum sowa)/Anethum graveolens

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Botanical Name:Anethum sowa
Family: Apiaceae (ay-pee-AY-see-ee) (Info)
Genus: Anethum (uh-NAY-thum) (Info)
Species: sowa
Synonyms: Peucedanum graveolens ((L.)C.B.Clarke.), Anethum sowa (Roxb. ex Fleming.) A. graveloens[E] Lomatium graveolens var. graveolens[B,P] Lomatium kingii[B,P] Peucedanum kingii[B,P]

Sanskrit Name :Satahva

Other Common Names: From various places around the Web, may not be correct. See below.
Baston Do Diale [E], Catahva [E], Datli Boyana [E], Dereotu [E], Dill [L,B,H,S,P], Dille [D], East Indian Dill [E], Eneldo [E], Habbat Helwah [E], Hinojo [E], Indian Dill [H,E], Inojo [E], Inondo [E], King Desertparsley [P], Sadhab Al Barr [E], Surva [H],

Habitat :India, Pakisthan, Burma, Bangladesh and some other Asian Countries.(Surva) Pungent, somewhat more bitter variety extensively grown in India and Japan.Range: W. Asia. Naturalized in Europe in the Mediterranean.

Description:Annual growing to 0.75m by 0.15m . It is in leaf from May to November, in flower from April to July, and the seeds ripen from July to August. The scented flowers are hermaphrodite (have both male and female organs) and are pollinated by Bees. The plant is self-fertile. It is noted for attracting wildlife.

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

Cultivation details:
An easily grown plant, it prefers a moderately rich loose soil and full sun. Requires a well-drained soil and shelter from the wind. Tolerates a pH in the range 5.3 to 7.8.

Dill is a commonly cultivated herb, especially in warm temperate and tropical zones. It is grown mainly for its edible leaves and seeds, though it is also used medicinally. There are many named varieties. ‘Bouquet’ is an American cultivar that has a prolific production of seeds. The sub-species A. graveolens sowa from India has a slightly different flavour to the type species. The plant quickly runs to seed in dry weather. It often self-sows when growing in a suitable position.

A good companion for corn and cabbages, also in moderation for cucumbers, lettuce and onions, but it inhibits the growth of carrots. Dill reduces a carrot crop if it is grown to maturity near them. However, the young plant will help to deter carrot root fly.

The plant prefers light (sandy) and medium (loamy) soils and requires well-drained soil. The plant prefers acid, neutral and basic (alkaline) soils. It cannot grow in the shade. It requires moist soil.

Propagation
Seed – sow April to early summer in situ and only just cover. The seed germinates in 2 weeks if the soil is warm. A regular supply of leaves can be obtained if successional sowings are made from May to the end of June. Autumn sowings can succeed if the winters are mild. Dill is very intolerant of root disturbance and should not be transplanted because it will then quickly run to seed.

Other details:This plant is attractive to bees, butterflies and/or birds
Average Water Needs; Water regularly; do not overwater
Flowers are good for cutting.

Edible Uses
Condiment; Leaves; Seed; Tea.
Leaves – raw or cooked. Used as a flavouring in salads etc. The leaves lose their flavour if the are cooked for any length of time and so are best used raw or added to cooked dishes only a few minutes before the cooking is complete. The leaves can be harvested at any time the plant is growing, but are best just before the plant flowers. Per 100g, the plant contains 253 calories, 7.2g water, 20g protein, 4.4g fat, 55.8g carbohydrate, 11.9g fibre, 12.6g ash, 1784mg calcium, 543mg phosphorus, 48.8mg iron, 451mg magnesium, 208mg sodium, 3,308mg potassium, 3.3mg zinc, 0.42mg thiamine, 0.28mg riboflavin, 2.8mg niacin and 1.5mg vitamin B6.

Seed – raw or cooked. Very pungent and bitter in taste. It is used as a flavouring in salads, preserves etc, its chief uses being perhaps in making dill vinegar and as a flavouring in pickled gherkins. It can also be sprouted and used in breads, soups and salad dressings. Per 100g, the seed contains 305 calories, 7.7g water, 14.5g fat (0.73g saturated, 124mg phytosterol and no cholesterol), 55.2g carbohydrate, 21g fibre, 6.7g ash, 1,516mg calcium, 277mg phosphorus, 16.3mg iron, 256mg magnesium, 20mg sodium, 1,186mg potassium, 5.2mg zinc, 53IU vitamin A, 0.42mg thiamine and 0.28mg riboflavin.

An essential oil from the seed is used as a flavouring in the food industry.

A tea is made from the leaves and/or the seeds.

Composition
Seed (Fresh weight)
In grammes per 100g weight of food:
Water: 7.7 Calories: 305 Fat: 14.5 Carbohydrate: 55.2 Fibre: 21.1 Ash: 6.7
In milligrammes per 100g weight of food:
Calcium: 1516 Phosphorus: 277 Iron: 16.3 Magnesium: 256 Sodium: 20 Potassium: 1186 Zinc: 5.2 VitaminA: 53 Thiamine: 0.42 Riboflavin: 0.28

Leaves (Fresh weight)
In grammes per 100g weight of food:
Water: 7.2 Calories: 253 Protein: 20 Fat: 4.4 Carbohydrate: 55.8 Fibre: 11.9 Ash: 12.6
In milligrammes per 100g weight of food:
Calcium: 1784 Phosphorus: 543 Iron: 48.8 Magnesium: 451 Sodium: 208 Potassium: 3308 Zinc: 3.3 Thiamine: 0.42 Riboflavin: 0.28 Niacin: 2.8 VitaminB6: 1.5

Medicinal Uses:
Antihalitosis; Aromatic; Carminative; Diuretic; Galactogogue; Stimulant; Stomachic.

Dill has a very long history of herbal use going back more than 2,000 years. The seeds are a common and very effective household remedy for a wide range of digestive problems. An infusion is especially efficacious in treating gripe in babies and flatulence in young children.

The seed is aromatic, carminative, mildly diuretic, galactogogue, stimulant and stomachic. It is also used in the form of an extracted essential oil. Used either in an infusion, or by eating the seed whole, the essential oil in the seed relieves intestinal spasms and griping, helping to settle colic. Chewing the seed improves bad breath. Dill is also a useful addition to cough, cold and flu remedies, it can be used with antispasmodics such as Viburnum opulus to relieve period pains. Dill will also help to increase the flow of milk in nursing mothers and will then be taken by the baby in the milk to help prevent colic.

Claimed Therapeutic Use
(According to Ayurveda): For improving hunger, appetiser, anti-febric, vermifugal, digestive, abdominal colic, intestinal colic, ophthalmic disorders, pelvic inflammatory disease conditions, analgesic, body pain .

Other Uses
Essential; Insecticide.
The seed contains up to 4% essential oils. It is used in perfuming soaps, medicines and as a food flavouring.
Some compounds of dill (d-carvone is mentioned as one of them), when added to insecticides, have greatly increased the effectiveness of the insecticides.

Fresh foliage is eaten with steamed rice and used to flavour soup. Essential ingredient in curry powders. Fruits are carminative, stomachic and stimulant; and so are used chiefly for flatulence. Oil is used in the pharmaceutical and perfumery industries.

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://davesgarden.com/guides/pf/go/62272/index.html
http://en.wikipedia.org/wiki/List_of_herbs_and_minerals_in_Ayurveda
http://www.sacredseed.com/ricanes.htm
http://www.ibiblio.org/pfaf/cgi-bin/arr_html?Anethum+graveolens

Categories
Featured

Six Healthy-Sounding Foods That Really Aren’t

Many foods have been heavily promoted as being healthy. But not all of them are. Here are some foods which are far less “good for you” than most people believe.

Energy bars…………..

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Energy bars usually contain protein and fiber, but they may also be loaded with calories. That’s fine if you occasionally make one a meal, but most people eat them as snacks.

Granola

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Granola sounds healthy. But it’s often high in fat, sugar and calories. Don’t be fooled by a seemingly low calorie count; the portion sizes on the label are usually tiny.

Salad Toppings

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The pecans and Gorgonzola cheese on Panera Bread’s Fuji Apple Chicken Salad propel it into double-cheeseburger territory. Before ordering a salad, check its nutrition information.

Smoothies

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Added sugars can make some smoothies the equivalent of drinking fruit pie filling. The smallest serving of Jamba Juice’s Orange Dream Machine has 340 calories and an astonishing 69 grams of sugars.

Sushi Rolls

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Sushi rolls vary, and the fried bits and mayonnaise in some can really jack up the calories.

Yogurts

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The “fruit” in yogurt is really jam (that is to say, mostly sugar).

Sources: Shine from Yahoo May 22, 2008

Categories
Herbs & Plants

Chicory

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Botanical: Cichorium intybus
Family:    Asteraceae
Tribe:    Cichorieae
Genus:    Cichorium
Species:C. intybus
Kingdom:Plantae
Order:   Asterales

Synonyms
Succory. Wild Succory. Hendibeh. Barbe de Capucin.

Common Names:Chicory , Blue daisy, blue dandelion, blue sailors, blue weed, bunk, coffeeweed, cornflower, hendibeh, horseweed, ragged sailors, succory, wild bachelor’s buttons, and wild endive.

Chicory is the common name given to the flowering plants in genus Cichorium of the family Asteraceae. There are two cultivated species, and four to six wild species.

Common chicory (Cichorium intybus) is a bushy perennial herb with blue or lavender flowers. Originating from Europe, it was naturalized in North America, where it has become a roadside weed. The roots are baked, ground, and used as a coffee substitute and additive in the plant’s Mediterranean region of origin, although its use as a coffee additive is still very popular in the American South, particularly in New Orleans. It is a staple in Cajun-style red-eye gravy. Common chicory is also known as blue sailors, succory, and coffeeweed. The plant is cultivated and used as endive under the common names radicchio, Belgian endive, French endive, or witloof. It is grown in complete darkness to keep new leaves tender and pale.

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

True endive (Cichorium endivia) is a species of chicory which is specially grown and used as a salad green. It has a slightly bitter taste and has been attributed with herbal properties. Curly endive and the broad-leafed escarole are true endives.

Cichorium is used as a food plant by the larvae of some Lepidoptera species including Setaceous Hebrew Character and Turnip Moth.

Root chicory (Chicorium intybus var. sativum) has been in cultivation in Europe as a coffee substitute for a long time. Around 1970 it was found that the root contains up to 20% inulin. Since then, new strains have been created, giving root chicory an inulin content comparable to that of sugar beet (around 600 dt/ha). Inulin is mainly present in the plant family Asteraceae as a storage carbohydrate (for example Jerusalem artichoke, dahlia, etc.). It is used as a sweetener in the food industry (with a sweetening power 30% higher than that of sucrose). Inulin can be converted to fructose and glucose through hydrolysis.

Chicory, with sugar beet and rye was used as an ingredient of the East German Mischkaffee (mixed coffee), introduced during the ‘coffee crisis’ of 1976-9


Habitat:
Wild Chicory or Succory is not uncommon in many parts of England and Ireland, though by no means a common plant in Scotland. It is more common on gravel or chalk, especially on the downs of the south-east coast, and in places where the soil is of a light and sandy nature, when it is freely to be found on waste land, open borders of fields and by the roadside, and is easily recognized by its tough, twig-like stems, along which are ranged large, bright blue flowers about the size and shape of the Dandelion. Sir Jas. E. Smith, founder of the Linnean Society, says of the tough stems: ‘From the earliest period of my recollection, when I can just remember tugging ineffectually with all my infant strength at the tough stalks of the wild Succory, on the chalky hills about Norwich….


Description-:
–It is a perennial, with a tap root like the Dandelion. The stems are 2 to 3 feet high, the lateral branches numerous and spreading, given off at a very considerable angle from the central stem, so that the general effect of the plant, though spreading, is not rich and full, as the branches stretch out some distance in each direction and are but sparsely clothed with leaves of any considerable size. The general aspect of the plant is somewhat stiff and angular.
The lower leaves of the plant are large and spreading – thickly covered with hairs, something like the form of the Dandelion leaf, except that the numerous lateral segments or lobes are in general direction about at a right angle with the central stem, instead of pointing downwards, as in similar portions of the leaf of the Dandelion. The terminal lobe is larger and all the segments are coarsely toothed. The upper leaves are very much smaller and less divided, their bases clasping the stems.

CLICK & SEE THE PICTURES

The flowerheads are numerous, placed in the axils of the stem-leaves, generally in clusters of two or three. When fully expanded, the blooms are rather large and of a delicate tint of blue: the colour is said to specially appeal to the humble bee. They are in blossom from July to September. However sunny the day, by the early afternoon every bloom is closed, its petal-rays drawing together. Linnaeus used the Chicory as one of the flowers in his floral Clock at Upsala, because of its regularity in opening at 5 a.m. and closing at 10 a.m. in that latitude. Here it closes about noon and opens between 6 and 7 in the morning.

Part Used Medicinally:–The root. When dried – in the same manner as Dandelion it is brownish, with tough, loose, reticulated white layers surrounding a radiate, woody column. It often occurs in commerce crowned with remains of the stem. It is inodorous and of a mucilaginous and bitter taste.

Constituents:—A special bitter principle, not named, inulin and sugar.

Medicinal Action and Uses—Chicory has properties similar to those of Dandelion, its action being tonic, laxative and diuretic.

Ethnomedical Uses:
C. Endiva root has been used ethnomedically to treat dyspepsia, loss of appetite, liver and gallbladder problems, and intestinal worms, Type II Diabetes, and as a laxative for children.

Chicory as a herbal treatment :
Chicory, especially the flower, was used as a treatment in Germany, and is recorded in many books as an ancient German treatment for everyday ailments. Howard (1987) mentions is use as, variously, a tonic and appetite stimulant, and as a treatment for gallstones, gastro-enteritis, sinus problems and cuts and bruises.

Ayurvedic Medicinal Uses:

Constipation: The herb is natural laxative and very beneficial in the treatment of chronic Constipation.

Eye disorders:
Chicory contains food elements which are constantly needed by the optic system. It is one of the reachest source of vitamin A which is very useful for eyes. The addition of Juices of celery , parsley and carrot with chicory juice makes it highly nourishing food for the optic nerves and the mascular system.It can bring amazing results in correcting eye problems.

Asthma: Juices of carrot, chicory and celery are most helpful in Asthma and Hay fever. Powder of dry chicory root mixed with honey is a very good expectorant in chronic bronchitis.

Menstruation: A diction of chicory seeds is useful in obstructed menstruation.

Liver Disorders: The flowers,seeds and roots of chicory are medicinally used in the treatment of liver disorders. A decoction of all these can be used with beneficial results in thr treatment of tepidity of liver, stoppage of bile, jaundice and enlargement of spleen. Regular use of chicory juice promotes the secretion of bile and is therefore very good medicine for both liver and gall bladder dysfunctions.

Urinary Disorders:
Chicory is the herbal tonic which increases the secrition and discharge of urine.It is also a stimulant and mild laxative.

Anaemia: It is also an effective blood tonic. Chicory in combination with parsely and celery, is very much beneficial in anaemia. The blanched chicory leaves can be used with salads . Its mature green leaves can also be used as cooked vegetable.

Precautions: Gallstone patients should always consult a physician before using chicory. In rare cases, touching the herbs tiger allergic skin reaction.

Chicory and coffy mixes, dried chicory leaves and the whole plant are available in health food stores and herbal stores.

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.

Help taken from :www.botanical.com, en.wikipedia.org and Miracles of Herbs

Categories
Healthy Tips

15 Simple Ways To Cut 50 Calories

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A little here, a little there. Cutting calories is easier than you think!

Think small! Trimming even just a small percentage of your body weight can do wonders for your health.

And eating just a bit less is the way to do it. Shaving calories here and there is easier than you think.

All it takes are a few no-sweat efforts like the ones that follow. Pick two a day and you’ll cut 100 calories. Burn 100 more calories a day (a 15- to 20-minute walk will do the trick) and you’ll lose almost half a pound a week. That may not sound like much, but it adds up to 20 pounds a year!

1. Leave the cheese off your sandwich.

2. Use 1 cup skim milk instead of 1 cup whole milk.

3. Use a nonstick spray instead of 2 teaspoons oil.

4. Drink seltzer or diet soda instead of regular soda.

5. Have an English muffin instead of a doughnut

6. Use 1 tablespoon light mayonnaise instead of 1 tablespoon regular mayo.

7. Eat 2 tablespoons less ice cream.

8. Drink 4 ounces less juice.

9. Use 1 tablespoon less cream cheese.

10. Order small fries instead of large fries.

11. Use 1 tablespoon less salad dressing.

12. Use one less pat of margarine

13. Substitute 4 ounces ground turkey for 4 ounces ground beef.

14. Have 1 ounce of pretzels instead of 1 ounce of potato chips.

15. Substitute 1 tablespoon jam for 1 tablespoon butter.

Source:Raeader’s Digest

Categories
Herbs & Plants Herbs & Plants (Spices)

Sesame seeds

Chung Po MookImage by Pabo76 via Flickr

 

Botanical name: Sesamum Indicum, Sesamum Orientale.
Family: Pedaliaceae
Kingdom: Plantae
Order: Lamiales
Genus: Sesamum
Species: S. indicum

Other names: Benne, Bene, Oil Plant, Vangloe, Tilseed, Teel, Teel-seed, gingili.

Habitat : Sesamum Indicum is possibly native to Africa

Description:
Magnified image of white sesame seedsIt is an annual plant growing 50 to 100 cm (1.6 to 3.3 ft) tall, with opposite leaves 4 to 14 cm (1.6 to 5.5 in) long with an entire margin; they are broad lanceolate, to 5 cm (2 in) broad, at the base of the plant, narrowing to just 1 cm (0.4 in) broad on the flowering stem……..click  & see the pictures

The flowers are yellow, tubular, 3 to 5 cm (1.2 to 2.0 in) long, with a four-lobed mouth. The flowers may vary in colour with some being white, blue or purple.

Sesame fruit is a capsule, normally pubescent, rectangular in section and typically grooved with a short triangular beak. The length of the fruit capsule varies from 2 to 8 cm, its width varies between 0.5 to 2 cm, and the number of loculi from 4 to 12. The fruit naturally splits opens (dehisces) to release the seeds by splitting along the septa from top to bottom or by means of two apical pores, depending on the varietal cultivar. The degree of dehiscence is of importance in breeding for mechanised harvesting as is the insertion height of the first capsule.

Sesame seeds are small. The size, form and colours vary with the thousands of varieties now known. Typically, the seeds are about 3 to 4 millimeters long by 2 millimeters wide and 1 millimeter thick. The seeds are ovate, slightly flattened and somewhat thinner at the eye of the seed (hilum) than at the opposite end. The weight of the seeds are between 20 and 40 milligrams. The seed coat (testa) may be smooth or ribbed. CLICK & SEE

Sesame seeds come in many colours depending on the cultivar harvested. The most traded variety of sesame is off-white coloured. Other common colours are buff, tan, gold, brown, reddish, gray and black.

Sesame seed is sometimes sold with its seed coat removed (decorticated). This is the variety often present on top of buns in developed economies

African slaves brought sesame seeds, which they called benné seeds, to America, where they became a popular ingredient in Southern dishes.

Sesame seeds can be sprinkled on breads or on main dishes and vegetables to add a mild nutty flavor.
Tahini is a paste made of ground sesame seeds which is used in many Near and Far East recipes. You can purchase it prepared in most markets, or make your own.

Sesame seed oil is still the main source of fat used in cooking in the Near and Far East.
.Sesame plant

Plants in the field

Sesame Seeds is neither a herb or a spice but one of the oldest annual plants grown for its seeds and oil. It is native to Africa and Asia but today is grown in China, India, Mexico and southwest United States as a commercial crop.

Sesame seeds come in a variety of colors depending on the plant variety, including shades of brown, red, black, yellow, and most commonly, a pale grayish ivory. The darker seeds are said to be more flavorful.

Cultivation:
Sesame is grown in many parts of the world on over 5 million acres (20,000 km²). The largest producer of the crop in 2007 was China, followed by India, Myanmar, Sudan, Ethiopia, Uganda and Nigeria. Seventy percent of the world’s sesame crop is grown in Asia, with Africa growing 26%.

Beginning in the 1950s, U.S. production of the crop has been largely centered in Texas, with acerage fluctuating between 10,000 to 20,000 acres (40 to 80 km²) in recent years. The country’s crop does not make up a significant global source; indeed imports have now outstripped domestic production

Aroma and Flavour: In spite of their high oil content, sesame seeds have little aroma, but when they are dry-fried their nutty aroma is very pronounced and their flavor heightened.

Culinary Use: Sesame oil is used in margarines and as a cooking medium and a flavouring ingredient. The seeds are ground to an oily, beige-coloured paste known as tahini, which is used in hummus, a Middle Eastern dip. Sometimes the tahini is mixed with lemon juice and gralic and used as a dip with hot pitta bread as starter or picnic food.

The Chinese are fond of sesame; sesame oil is widely used in Chinese cooking as a flavouring. The seeds are also used, for example sesame prawn toasts are scattered with seeds before they are deep-fried. They are also sprinkled over Chinese toffee apples, pieces of apple fried in a light batter and coated in caramel. Both oil and seeds are sued in the cooking of other Far Eastern countries such as Singapore, Malaysia and Indonesia. Gomasio is a Japanese specialty using sesame seeds: s mixture of the ground seeds and salt sued as a seasoning.

The seeds are popular scattered on bread, sweet and savoury biscuits, particularly in Greece and Turkey.

white sesame seeds

Medicinal and Other Use: Sesame is used in laxatives, as an emollient and in poultices. Sesame oil, also called gingelly oil, is highly stable and it does not become rancid quickly in hot humid conditions; it is used in lubricants, soap, cosmetics and ointments. The mixture or ‘cake’ that remains after the pressing of the oil is full of protein and eaten as a subsistence food.
Sesame is a member of the Pedaliaceae family. It is native to tropical Asian countries. The sesame plant can grow to a height of three feet and is an annual herb. It is an erect plant covered in fine hair and has a square stem. The leaves are flat, lanceolate in shape and grow in clusters of twos and threes. The flowers are pinkish purple in color or white and are bell shaped. Sesame is planted in the month of May and is harvested by fall or autumn. The name sesame is derived from Middle English sisame and from the Latin sesamum.

Interestingly, nutrients from one seed to another vary, but they all contain protein, oils (oleic acid, liuoleic acid, palmitoleic acid, araehidic acid and tetracosanoic acid) lecithin, minerals (Ca, P, K, Fe) saccharide, cellulose, VB2, VE, niacin, folic acid, sterol, sesamd, sesamin and cytochrome C. Unhulled seeds contain more calcium then hulled seeds.

Sesame seeds may be the oldest condiment known to man dating back to as early as 1600 BC. They are highly valued for their oil which is exceptionally resistant to rancidity. “Open sesame,” the famous phrase from the Arabian Nights, reflects the distinguishing feature of the sesame seed pod, which bursts open when it reaches maturity. The scientific name for sesame seeds is Sesamun indicum.

Copper Provides Relief for Rheumatoid Arthritis, Magnesium Supports Vascular and Respiratory Health,

Calcium Helps Prevent Colon Cancer, Osteoporosis, Migraine and PMS, Zinc for Bone Health and Sesame Seeds’ Phytosterols Lower Cholesterol

Phytosterols are compounds found in plants that have a chemical structure very similar to cholesterol, and when present in the diet in sufficient amounts, are believed to reduce blood levels of cholesterol, enhance the immune response and decrease risk of certain cancers.
The oils extracted from pressed seeds are used as cooking oil, as a salad oil and in making margarine. The seeds are sprinkled on top of breads and other baked goods. Dried sesame powder is mixed with hot water and sugar to from a congee that is eaten as a dessert.Sesame oil is also used as a pharmaceutic solvent, and sesamolin is also used as a synergist for pyrethrum insecticides

Sesame is supposed to tonify kidney, liver and relax the bowel. It is used for the treatment of constipation due to hard stools, tinnitus, anaemia, clizziness and poor vision. Mix powdered toasted sesame seeds with ground tuckahoe. Stir one to two teaspoonful into warm water and take in the mornings.

Infuse the leaves in some hot boiling water and use this to gargle and treat inflamed membranes of the mouth. Use only after tea has cooled down.

In traditional Chinese medicine, black sesame seeds have sweet and neutral properties, and are associated with the Kidney and Liver meridians. They function to tonify yin jing and blood, moisten the intestines, and help build the spirit, or shen.

Women of ancient Babylon would eat halva, a mixture of honey and sesame seeds to prolong youth and beauty, while Roman soldiers ate the mixture for strength and energy .

Sesame seeds produce an allergic reaction in a small percentage of the general population (5-13 per 100).

There have been erroneous claims that sesame seeds also contain THC which may be detectable on random screening. This error stems from a misunderstanding of the commercial drug Dronabinol, a synthetic form of THC. The normal delivery mechanism for synthetic Dronabinol is via infusion into sesame oil and encapsulation into soft gelatin capsules. As a result some people are under the mistaken assumption that sesame oil naturally contains THC. In fact, THC, CBD, CBN and the other cannibinoids are unique to the Cannabis genus.

Sesame oil is used for massage and health treatments of the body in the ancient Indian ayurvedic system with the types of massage called abhyanga and shirodhara. Ayurveda views sesame oil as the most viscous of the plant oils and believes it may pacify the health problems associated with Vata aggravation.

Black sesame seeds are an extremely good source of calcium; studies have shown that one gram of seeds contains approximately 85 milligrams of calcium. Black sesame seeds also have high amounts of protein, phosphorous, iron and magnesium. In some patients, black sesame seeds are used to help patients recover from serious illnesses and fevers, treat constipation and promote regular bowel movements. Some practitioners recommend using black sesame seeds with polygonum to keep a person’s hair looking rich and dark.

You may click & read : The sesame wonder

Disclaimer: This information is not meant to be a substitute for professional medical advise or help. It is always best to consult with a Physician about serious health concerns. This information is in no way intended to diagnose or prescribe remedies.This is purely for educational purpose.
Resources:
http://www.hungrymonster.com/FoodFacts/Food_Facts.cfm?Phrase_vch=Herbs&fid=5905,
http://www.acupuncturetoday.com/herbcentral/blacksesameseeds.html and
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=84
http://www.hotel-club-thailand.com/thai-cooking/thai-spices.htm
http://www.lowfatlifestyle.com/flavoring/herbs_spices/sesame.htm
http://en.wikipedia.org/wiki/Sesame_seed

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