Ayurvedic Herb - "Fennel"

Fennel is one of the most commonly used herbs in Ayurveda. This is partly due to the fact that it is one of the best spices for the high-pitta physiology. It is also due to the fact that it is estrogenic and helpful in balancing female hormones.
The name for fennel in Sanskrit is shatapushpa (hundred flowers). It also goes by chatra (umbrella shaped) and atilambi (very skinny and tall).
Fennel is katu (pungent), ushna (warming), tikshna (sharp), laghu (light) and dipani (stimulating digestion). These properties are held in common between almost all spices—it is necessary for spices to be hot to stimulate digestion. But fennel is also madhura (sweet). You can taste the sweetness of fennel when you chew it. This is the soma in fennel which balances its heating qualities. Because fennel has a bit of soma (cooling vibration) to balance the agni (heating vibration) and marut (moving, intelligent vibration) of the spice, it is less likely to create problems in people with high pitta.Nevertheless, in extremely high pitta people, it can cause problems. Also, if it is used in large quantities, it can create a pitta imbalance in anyone.
Fennel is a cooling spice, contributing mainly the sweet taste with an undertone of the bitter taste..According to Ayurveda, fennel is extremely good for digestion. It acts as a general toner for the digestive system, and is particularly good for enhancing Agni, the digestive fire, without aggravating Pitta. In India, eating a few toasted fennel seeds after a meal is a common practice, both to aid digestion and to freshen the breath.
Fennel seeds can be used whole or ground. Whole fennel seeds, sautéed in Ghee, contribute aroma and flavor to dry vegetable dishes, and ground fennel works very well in sauces. Fennel combines well with other ayurvedic spices such as cumin, coriander, dried ginger and black pepper. Fennel seeds can be baked into cookies and muffins and a small quantity of ground fennel can be added to rice pudding for an exotic flavor
Reference –
http://www.vaidyamishra.com/products/Fennel-%252d-Learn-About-A-Great-Spice-For-High-Pitta-Low-Agni.html
http://www.mapi.com/ayurveda_health_care/recipes/spicefennel.html

Ayurvedic Herb - "Cinnamon"

Cinnamon bark is often used in ayurvedic herbal preparations to enhance the effect of other herbs. It is a warming spice, and contributes the sweet, pungent and bitter tastes. It is excellent for pacifying Kapha and good for balancing Vata also. Individuals trying to balance Pitta can also consume cinnamon, but in relatively smaller quantities.
In ayurveda, cinnamon is used to balance the digestion and to pacify stomach disorders. Combined with other warming herbs and spices like ginger and black pepper, it can be boiled into a herbal tea to soothe discomfort associated with colds. Its oil is used to pacify headaches and keep joints healthy.
Cinnamon is a very aromatic herb and is widely used to spice desserts and sweet dishes in the west. In Indian cooking, it is used to spice rich rice and vegetable dishes. The sticks are used to decorate rice dishes.
Cinnamon combines well with many other spices, including ginger, cloves, black pepper, paprika, saffron and nutmeg. Sauté cinnamon in ghee and add to desserts such as rice pudding or pie mixtures. A pinch can flavor nut-fruit milkshakes.
It's one of the oldest known spices and it's the bark of the cinnamon tree that is dried and rolled into sticks, which is also called quills. The characteristic flavour and aroma of cinnamon comes from a compound in the essential oil of the bark called cinnamonaldehyde.

Cinnamon Uses and Actions:
Locally: It acts as stimulant and analgesic. Mouth refresher and gives strength to gums. Hence, a piece of its bark should be chewed to stop vomiting and nausea. A swab made in its oil be held between teeth for dental caries. A thin paste should be applied to the skin in skin diseases. Application of oil cleanses and heals a tubercular ulcer.


Use in various diseases -
• Digestive system-Being fire stimulant, ama digestive, anti-dyspepsia and vata onward movement propogator due to its bitter,pungent tastes and hot potency, it should be used to treat heaviness in stomach, abdominal pain, pricking pain in abdomen and dyspepsia. Its powder be used in diarrhea , colitis, sprue. Trijata [tvak, ela, tamalpatra] be used to treat abdominal colic, low fire.Should be used in enteric fever being anti microbial.
• Water system - Its hot infusion be used in ama induced excessive thirst. Its piece be chewed in Pitta fever in the presence of dryness of throat.
• Respiratory system - It eliminates Kapha due to pungent , bitter tastes and rough, light , hot and penetrating qualities. It liquifies Kapha and absorbs remaining kapha. Cinnamic acid contained in it has an antitubercular activity. Hence, its powder or oil should be used in cough, asthama and tuberculosis. A decoction made of shunthi, tvak and dhanyaka be used in cold, cough, headache and vatakapha fever. Kapha accumulated in respiratory tract causes obstruction to the movement of udanavayu. Obstruction in the rasa channel prevents adequate nutrition of respiratory channel. Tvak removes obstruction in channels by eliminating phlegm.
• Circulatory system - It purifies blood due to its bitter taste and nourishes rasa, rakta due to its sweet taste. Being cardiac stimulant and oja increasing, it should be used in cardiac weakness, blood dyscrasias and infective diseases of the respiratory tract.
• Reproductive system- Should be used in atonic uterus, in amenorrhea.erectile dysfunction.

References –
http://ayurveda-foryou.com/ayurveda_herb/cinnamon.html
http://www.mapi.com/ayurveda_health_care/recipes/spicecinnamon.html

Ayurvedic Herb - "Coriander"

CORIANDER

In Ayurvedic medicine, coriander is specifically recommended for balancing the Pitta dosha, (“fire”) and to remedy hot inflammatory conditions, notably in the digestive tract. In India the lashings of fresh coriander leaf are used in their food for both to prevent and remedy symptoms such as heartburn, indigestion, wind, colic and diarrhoea. Coriander enhances appetite and improves digestion and absorption of nutrients and with its relaxant and anti-inflammatory effect in the gut, to relieve spasm, griping, gastritis and nervous dyspepsia. The seeds are often combined with laxatives to prevent any griping in digestive track. The relaxant effects of coriander, due to its high volatile oil content seen in the digestive tract are also apparent in the uterus, helping to relieve menstrual problems, particularly period pain.

The cooling effects of coriander make it an excellent remedy for urinary disorders. Taken in warm decoction it helps to resolve urinary tract infections swiftly. The diuretic effect of coriander goes some way to explain its cooling and cleansing effect. It is also a  favorite remedies for reducing menopausal heat and flushes, as an adjunct to other hormone balancing herbs, is coriander water.

 They are definitely strengthening and revitalizing, and renowned for clearing the mind and improving memory when taken regularly. Through their beneficial action in the liver and digestive tract they can lessen the intoxicating effect of alcohol.

HOW TO CONSUME CORIANDER

Place 3 dessertspoonfuls of coriander seeds in a cup fill it with cold water and leave overnight. Strain and drink first thing in the morning.

Coriander is easy to grow in the garden or in pots on your patio or windowsill. Indians use coriander seeds in most of their curries, you can also use coriander in summer salads, cold soups, potato dishes and vegetable juices, which will scintillates your taste buds and also improve your health and youthfulness.

Reference –

http://annemcintyre.com/articles/coriander/

Ayurvedic Herb - "Garlic"

Garlic from ancient time garlic is used for its meditational properties. The use of garlic states back from ayurvedic era where garlic was used as an ayurvedic herb. Garlic is bitter and pungent. According to Tridosha theory garlic is antikapha, antivata, and aggravates Pitta.Garlic can be used by mothers in their daily recipe as a spice. Garlic is peeled off and cut in small pieces or grinded in paste, which can be added to curry or vegetable dish. 

Chemical Composition:-

Steamed distillation of crushed fresh bulbs yields 0.1-3.6% of a volatile oil Some sulfur-containing compounds that make up this oil are thought to be responsible for most of garlic's pharmacological properties.

 Allicin - Natural antibiotic - fights bacteria, Mainly responsible for pungent odor. When garlic cells are "injured," (i.e.cut, crushed, etc.) the enzyme alliinase converts alliin contained in raw garlic to allicin – the garlic produces allicin to protect itself from bacteria & other disease-causing organisms. Extremely unstable & decomposes rapidly at room temperature (half-life only slightly more than a few hours)

Allicinase - Inactivated by heat – cooked garlic does not have as strong an odor as raw garlic (nor nearly as powerful physiological effects)

Ajoene - Decreases blood cell clumping – (s chances of stroke Released when garlic is ground, chewed or cooked

Selenium - Antioxidant contained in high quantities in garlic. Antioxidants fight oxidation & free radicals inside the body that wear out the body & may lead to cancer

Saponins - Lowers blood pressure, decreasing chance of stroke

Fructans - May stimulate the immune system.

 Commercial Applications

Garlic used in the preparation of food may be fresh, dried, or freshly ground.Garlic helps in increasing the flavour of all kinds of dishes including seafood, poultry preparations, various pasta items, and all kinds of meat dishes, vegetables and meat stews.It can be added to casseroles, vegetables, and soups; it brings zest to salads and salad dressings.

Benefits or Uses of Garlic.

1)      Digestive System – relives indigestion, constipation, stimulates liver, also acts as mild laxative and anti-spasmodic.

2)      Respiratory System – Used in cough and asthma.

3)      Circulatory System – Stimulates heart, increase blood circulation.

4)      Hypertension- Used as antihypertensive drug.

5)      Arteriosclerosis and Cholesterol – It lowers total cholesterol and Blood pressure. Garlic lowers total cholesterol, LDL cholesterol (Bad cholesterol) and triglycerides. Garlic can not only prevent, but also reverse the signs of arteriosclerosis.

6)      Urinary system – Used as diuretic by stimulating kidney function.

INSIGHT TO AYURVEDA

INSIGHT TO AYURVEDA

God Charak say’s ,”If you want to live healthy and till long age, you can” It’s in your own hand, you need to just follow the basic and simple rules of Ayurveda. Just think in ancient time, How people managed to live healthy and for more than 100 years.

You can also live more than 100 years with healthy body and mind, just by obeying Ayurveda rules. To learn this Ayurveda knowledge, you don’t need any pre-requisite degree or any graduation; you just need to have trust, faith and firm determination in the Ayurveda knowledge.

To get successful in life Ayurveda say’s the best tool is healthy body and every problem or sadness that arises in your life is due to that disorder or disease in your body. Ayurveda say’s if there is disease, there is also a perfect cure for it in Ayurveda. If a person learns How to live healthy and cures of the disease, then success will come to his door, knocking. A person has to learn what’s good or bad in terms of food and lifestyle and starts making better choices for which best suits him, he can overcome any problem in his life.
God Charak say’s “Treat your stomach and digestive system as god, because it your digestive system get disordered you will become weak and sick, that will arise problems and difficulties’ in your life due to that you will be sad and always be tense , that will derail you from your work or goal of life, following to it you will be unsuccessful in your life, every time you face defeat in your life, arise frustration in your life and will be in deep ocean of depression and may think to end up your life. Live life better with knowledge of Ayurveda.