Ayurveda & Its Benefits

AYURVEDA & ITS BENEFITS (IMPORTANT HERBS INCLUDED)
AYURVEDA & ITS BENEFITS / Manish

Disclaimer: The above article is educational in nature, and is not intended to diagnose, treat, cure or prevent any disease. If you
have a medical condition, please consult your physician.

Managing indigestion
INDIGESTION can be described as a feeling of heaviness in the abdomen, belching, anorexia and altered
bowel conditions. This could be due to a shift in food habits, contamination of food items or a sudden change
in the daily routine or the life-style. Ayurveda has described these conditions as Ajeerna.
Ayurveda says that indigestion occurs due to the adoption of mithya ahar vihar, which denotes eating a
wrong diet and following an improper daily routine.
A wrong diet means to much fried foods, meats, sweets, a wrong combination of foods and of mixing to many
foods in a meal. Over-eating and eating before the last meal is fully digested can also cause indigestion.
Similarly, taking too much coffee and alcohol and excessive smoking also disturb normal digestive
functioning. Staying up late in the night, emotional disturbances like stress, grief and anxiety and taking too
much drugs like antibiotics, pain-killers and steroids are the other factors which contribute to the digestive
upsets.
In all types of indigestion, fasting for at least one meal-time is necessary. After this when patient feels
hungry, he should be given lime water, boiled vegetables or their soup. There are many ayurvedic medicines
to treat digestive upsets. But differentiation should be made between acute indigestion and a chronic
condition.
Classic ayurvedic medicines used in such conditions include lavanbhaskar churna, hingashtak churna and
avipattikar churna. The famous shankh bhasma or the shankh vati, if given with lime water, has also very
good results. There are many more effective medicines which are used in stubborn cases of indigestion, but
only under the supervision of a physician.
Usually mild cases of indigestion respond to certain home remedies. Here are few tips -
Chewing a small piece of fresh ginger with table salt five or 10 minutes before meals is good to stimulate
digestion.
Take an equal amount of black pepper, dried mint leaves, ginger powder, coriander seeds, cumin (jeera),
fennel, anise seeds and asafoetida (hing). Grind them together to make fine powder. Take one teaspoonful of
this powder twice a day after meals.
Drinking buttermilk after breakfast or lunch improves digestion. Adding roasted cumin seed powder and a
little of salt into buttermilk enhances its effectiveness.
Taking plain soda water gives immediate relief from symptoms of gas, distended abdomen and acidity.
Precautions: In modern life-style digestive upsets are a very common problem. Ayurvedic classics in general
advise a light and easily digestible diet. The most important rule to be followed is that one should not overeat
and should also avoid meal until the previous meal is not digested. Sleeping immediately after dinner makes
food stay in the stomach for a longer period, thus resulting in early morning digestive distress. Persons
prone to frequent indigestion are advised to eat compatible food and should also do a regular morning or
evening walk.



The right diet in old age
A mans dietary needs undergo various changes from childhood to old age. If adequate nutrition and a well-
balanced diet is essential in the younger years, old age requires far more care towards dietary matters.
Ayurvedic masters maintain that people can live longer, be healthier and ultimately have a better quality of
life if their nutritional needs are adequately met.
Elderly people can be categorized in three groups: the working elderly, the frail elderly and those with
chronic diseases. Each of these groups has different nutritional needs. The first group requires a balanced
diet plan to keep it active and fit whereas in the later groups, though the intake of the quantum of food
decreases, the requirement of many nutrients remains unaltered. Therefore, for old people it becomes all the
more important to take an adequate amount of all the nutrients within their decreased energy levels.
There are many factors which come in the way of proper nutrition of old persons. This includes the impaired
physical status like poor mobility, loss of teeth or non-use of dentures, physiological conditions of mal-
absorption or mal-digestion of food and certain pathological stages like psycho-neuro disorders and wasting
diseases. Social factors like poverty, alcoholism and lack of family support also influence the nutritional
scenario of the old people.
Elderly persons suffering from chronic ailments should be aware of the fact that it is possible that some of
the drugs they take may interfere with the absorption of some of the nutrients in the diet. Regular use of
diuretics deplete many of the essential nutrients, which makes them to be supplemented. Prolonged and
unsupervised use of hard laxatives, whether herbal or otherwise, also hampers the process of absorption.
Continuous use of some of the special or restricted diets can also lead to nutritional problems. For example, a
low protein diet may lead to protein malnutrition and muscle wasting, and a low salt diet can result in the
poor intake of nutrients secondary to the lack of taste and food apathy.
Ayurveda views that while making a diet plan for the elderly, the foremost point to be kept in mind is that
with the advancement of age, the capacity to digest large meals often decreases. Old persons should opt for
light and easily digestible food, and if required the number of meals can be increased as per the individuals
acceptance. Since hypertension and cardiovascular problems are present in most of the elderly persons, the
intake of heavy and fried items and other energy-rich food and sweets and starches should be minimised.
There is gradual demineralization of bones in old age. To compensate its losses, an adequate amount of
calcium intake should be ensured. Depending upon individual suitability, old people need a reasonable
quantity of milk, fresh fruits, green leafy vegetables and a digestible amount of cereals. A balanced diet not
only meets their requirement of vitamins and minerals but also helps in maintaining the immunological
strength. Many diseases can be managed or reduced in prevalence by eating the right food in right
proportions.
Ayurveda believes that good ahara (diet) must fulfil two criteria. First, it should furnish the appropriate
levels of all nutrients to meet the physiological and biochemical needs of the body at all stages of life.
Secondly, the diet must also be devoid of the excess of any nutrient that increases the risk of disease.
In this regard, old persons always need to remember an ayurvedic dictum: Ko aruk or who is healthy? The
brief answer perhaps covers the total concept of the right diet: hit bhuk , mit bhuk , so aruk (he who takes the
right and adapted food and does not overeat is healthy).


Overeating leads to many health problems
The quantity of food eaten during any meal is crucial for proper digestion and balanced nutrition. Acharya
Charaka has stated that by paying due attention to the time and quantity, a self-controlled man should take
such food as is conducive to his internal power of digestion. Most of us stop eating once we feel satisfied. Yet
there are those to whom satisfaction comes much after they feel stuffed.
Usually, we find two types of overeating: one is occasional and the other related to compulsive eaters.
Overeating is the root cause of many health problems. While occasional overeating can result in indigestion,
distension, acidity and disturbance in the bowel pattern, it is the compulsive or regular overeating which is
the cause for far more serious problems like obesity, diabetes, hypertension and strain on all body systems.
Ayurveda says that eating less than ones capacity is always preferable to eating more, because consistently
under-eating can only produce a gradual disturbance concerning the vata, but overeating certainly plays
havoc with the total body physiology by immediately vitiating all the three humors or the doshas.
Many times habitual or compulsive overeating is attributed to problems having psychological origin like
anxiety, depression, isolation and mentally traumatic conditions. Overeating provides temporary relief, but it
is more often followed by a feeling of guilt, shame and disgust, thus resulting in rebound depression. With
the excessive consumption of food and associated low physical activity, the compulsive overeater always
carries an increased health risk.
Citing the importance of self-discipline to overcome the appalling habit of overeating, ayurvedic texts say
that one should take food only when the previous meal is digested. Though deciding the appropriate quantity
of food is not easy, adopting moderation in eating is considered the best policy, and it is better to stop when
you still have some capacity to eat. The quality of food, whether it is light, heavy or fried, coupled with
seasonal considerations, also decides the ultimate course of digestion.
For compulsive overeaters, it is better to first redress their basic ailment whether it is psychological or
otherwise. One should slow down while eating and should chew each morsel many times. It is seen that
people consume more food while chatting or when they are in hurry. Eating snacks between the meals is an
impulsive act, and one should keep the right stuff up-front. While partying one should always remember that
the total amount of snacks and the main meal should not exceed the whole of what you normally eat a single
time.
If we take food in proper quantity there is no pressure on the stomach and in the sides of the chest, and no
excessive heaviness in the abdomen. Besides getting relief from hunger and thirst, one feels comfortable
while in breathing, standing, sitting or walking. Ayurvedic masters have given a very simple rule: divide the
stomach capacity into three parts. One part of it should be filled with solid food, the second part with liquids
and the third part should be left empty for body humours to function normally.
How daily routine can keep you healthy
All of our physiological functions follow a set pattern and seem to be controlled by a biological clock. During
the day and night our body temperature, weight and hormones have their well-defined periods of highs and
lows, and most obvious of our body functions the sleep and wake cycle also follows its own rhythm.


Ayurveda believes that to be optimally healthy, we should tune our bodies to natures master cycle which in
turn regulates our body functions in a right manner. The right dincharya or the balanced daily routine is
instrumental in keeping our body in harmony with nature, thus preventing disease and promoting good
health.
Of the vast treasure of ayurvedic wisdom, here are a few guidelines regarding the daily routine we should
follow:
Early morning or the time around dawn is the most pure and fresh time of the day. Getting before sunrise
enables us to adopt and enshrine certain subtle qualities of nature. Slowly taking a glass of water kept in a
copper vessel in the previous night facilitates the normal bowel movements. Try to establish a routine where
bowels are evacuated at the same time every morning.
The ayurvedic concept of right daily routine also focuses on maintaining personal hygiene and giving
meticulous details like cleansing the mouth and teeth in the morning. It further emphasises that depending
upon their endurance, all able-bodied persons should adopt an exercise schedule, which can be as light as
simple walking, heavy like jogging or doing aerobics or the balanced one like doing yoga and meditation.
Regular bathing with water which is neither too cold nor too hot purifies the body, eliminates fatigue, sweat
and dirt and induces freshness. It is better if bathing is preceded by a gentle massage of the body by any of
the oils like sesame, mustard or coconut. Breakfast should be light and the ideal time for it is between 8 a.m.
and 9 a.m. Persons who follow two meals a day pattern can opt for a heavy breakfast around 10 in the
morning.
As the time around noon is the peak pitta period, Ayurveda believes lunch to be the principal meal of the
day. Delaying it to later than noon can cause digestive upsets. Eat the conducive, wholesome and right
amount of food and that too at the right pace. Day-time sleep is detrimental to good health, but keeping in
view the seasonal variations, one can have a brief afternoon nap in summer only.
Do not snack between the meals as it makes the appetite erratic. Take adequate amount of fruit and also
drink plenty of water. Restrict the intake of tea or coffee to two cups a day. The desirable time for dinner is
around 8 pm and it should be lighter than the lunch.
To facilitate the proper functioning of the digestive system, there should be a gap of two hours between
dinner and sleep. A minimum of six or seven hours sleep is essential for all healthy persons. Ayurvedic texts
emphasize that one should obtain sleep at proper time and adequately, neither much nor less. Proper
relaxation and leisure relieve stress and strain and restore physical and mental energy.
What constitutes good health
ACCORDING to Ayurveda, like all Indian philosophies, the purpose of life is attaining salvation or unity of the
soul with the Absolute. Thus, in the deeper Indian perspective, health is not an end in itself. If the body is
looked upon as a vehicle to realise the materialistic pursuits of wealth and ambition, it is the good health of
the mind, body and soul which is considered the base for an accomplished and fulfilled life.
Though from time to time various scholars have explained health in their own way, the most popular
definition is by the ancient sage and surgeon Sushruta. He describes health as a state of complete
homeostasis encompassing a functional cohesiveness of three body humors, well balanced metabolism, the


structural integrity of tissues, regularity of excretory functions and harmoniously interacting senses. It goes
further to say that a healthy body should be joined by a pacified mind and transcending soul.
In fact, the concept of three doshas known as vata, pitta and kapha or the body humors is vital to the
ayurvedic philosophy. The body, which is seen as a composite structure made of seven types of tissues called
dhatus, is governed by these humors. The constant wear and tear of the body require it to be replenished
and repaired within the system only. Many times in a short description, good health is correctly portrayed as
the structural and functional equilibrium of these humors and tissues.
Ayurveda believes that all changes occurring in the body from dense to more subtle are controlled by
agni or the fire. Of the 13 types of its forms, the main agni is the one located in the digestive system. Its
functional equilibrium regulates other biochemical processes taking place in various tissues. If a balanced
agni is vital for health, its vitiation leads to impaired digestion, improper metabolism and accumulation of
toxins which ultimately become the reason for a chain of unhealthy reactions in the body.
A well regulated waste system is also equally essential for the total upkeep of a person. Urine, faeces and
sweat have been described as the three main excretable products. A proper urinary output regulates the
balance of water in the body and the sweat helps maintaining its temperature besides keeping the skin
supple and moist. The correct formation of stool and its regular evacuation is believed to be an equally
important milestone leading to good health.
The proper equipoise and coordination of the sense organs aiming to help the body to perform its other
functions normally are also counted as an important constituent of the well-being of a person. We experience
the world through one or more of our senses. As the sensory organs are an interface between the mind and
the body and the body and the environment, all our positive or negative perceptions and experiences have
good or bad effect on our health.
The psycho-somatic connection, though believed to be a modern concept, was known to the Indians
thousands of years ago. Ayurveda considers total health to be much more than the physical health. It
describes a healthy and a balanced mind and spiritual well-being as the ultimate standard for good health.
Svastha the Sanskrit word for health, literally means to be established in the self. It denotes that the
journey towards perfect health and a purposeful and righteous life includes treading through the same path.
Eat your food and watch the taste
AYURVEDIC philosophy is based on the principle of five primordial elements. These elements are practically
represented in the body by three biological humors known as vata, pitta and kapha. The Ayurvedic concept
of diet depends upon six rasas (tastes) and these tastes form the basis of adoption of any food or herb. After
ingestion and impressing upon the body they replenish and reduce all body tissues and affect their functions.
Under normal circumstances, everyone needs certain amount of each of the six tastes, and too much intake of
any of them can become harmful, as can too little. Let us briefly go into what are these tastes and what are
their inherent properties.
Sweet: Called madhura in Sanskrit, sweet is the foremost of all the tastes. A combination of earth and water
elements, the sweet taste aggravates kapha and decreases vata and pitta. It nourishes and exhilarates the
body and mind, sooths the mucous membranes and is cooling, heavy and unctuous . Its overuse can result in
obesity, diabetes, parasitic manifestation, lethargy, obstructed circulation, gas, respiratory congestion and


other kapha type disturbances. Table sugar, milk, rice, wheat, maize, white guard melon (petha) and banana
are a few among many edible things having sweet taste.
Sour: Commonly known as amla or khatta, sour taste comprises of earth and fire elements. It increases
kapha and pitta and pacifies vata. Generally, sour is hot, heavy and unctuous and is endowed with
carminative, stimulant, nourishing and thirst-relieving properties.
However, excessive use of the sour taste can create health problems leading to burning sensation, itching, de-
pigmentation, suppuration, premature aging and looseness of the body. Tamarind (imli) is an classic example
of the sour taste.
Salty: It is the namkeen or the lavana taste. Composed of water and fire elements, salty taste aggravates
kapha and pitta and decreases vata. It is heavy, hot and digestive and helps the elimination of wastes and
cleanses the body. In small amount it stimulates the digestion; in moderation it is laxative and in very large
dose it causes vomiting. Over and excessive usage can result in problems like edema, inflammation, high
blood pressure, easy bleeding, bone and joint diseases, early baldness and wrinkling of the skin. Sea salt and
rock salt are of salty taste.
Pungent: Known as katu, pungent taste is comprised of fire and air elements. It increases pitta and vata and
pacifies kapha. Food items of pungent taste like chili peppers are hot, light and dry in nature and they
improve appetite, counter cold sensation and promote sweating and flush all type of secretions from the
body. Overuse of pungent taste can result into debility, emaciation, fever, burning sensation, increased thirst
and drying up of sexual and other body secretions.
Bitter: It is the tikta rasa which in Ayurveda is the most important taste after the sweet. Composed of air and
ether elements, while aggravating vata it pacifies kapha and pitta. Bitter taste is cooling, light, dry and
detoxifying in effect and is a promoter of appetite, reducer of body tissues and counters ill effects of all other
tastes.
However, its overuse can result in numbness, emaciation, stiffness, tremors and spurt in other vata diseases.
Bitter gourd (karela), turmeric and neem leaves are bitter in taste.
Astringent: Known as kashaya or kasaila , the astringent taste is the combination of air and earth elements.
It is cooling, light and dry in effect, and while increasing vata, it reduces pitta and kapha. Astringent heals,
purifies and constricts all parts of the body and also acts as anti-aphrodisiac. Its excessive use can cause
constipation, dryness, emaciation, fits, distension and reduction of body secretions, including enzymes and
hormones. Coriander, jamun and double bean (lobia) are mainly astringent in taste.
The description of six tastes and their effect on the body, though very simple, has a sound scientific base.
Barring rare exceptions, where a food item doesnt work accordingly the ancients have mentioned the word
prabhava which is specific to any edible substance to act in a particular situation.
Keep watch on digestion even if you are healthy
Ayurveda views that most of the diseases arise from poor or wrong functioning of the digestive system.
Though food is a heterogeneous substance, it is made homogeneous to the body at different stages of the
digestion breaking, absorption and assimilation. The factors responsible for these activities, whether they


are in the digestive tract or in the tissue cells, are known as agnis. Ancient scholars have written that it is
the proper functioning of the digestive fire or the jatharagni which is central to good health.
Proper digestion and nourishment promotes adequate energy and strong resistance to disease. To the
contrary, undigested or improperly digested food becomes like a pathogen in the body, breeding toxins and
upsetting the immune system. If we give due attention to feed and nourish ourselves, it is equally important
for us to take care of the digestive system and give it the power to adequately extract and utilise the
nourishment.
Digestive fire has four states in ayurveda: high, low, variable and balanced. The first one is a condition which
is marked by excessive appetite, where a person digests even large quantities of frequent meals. The second
one, called low digestive fire or mandagni, denotes a situation when it is difficult to digest or metabolise
even a small quantity of otherwise easily digestible food. The variable digestive fire is an erratic state where
it sometimes helps the process of complete digestion and at other times produces unsavoury symptoms like
distension, colic, constipation and even loose motions.
Ayurveda lays great emphasis on achieving a state where all the body systems are supported by a balanced
digestion. Called samagni, it is the equilibrated state of the complete digestive process which is marked
with normal and regular appetite that is constant and is easily satisfied with normal and natural foods. In
other words, it ensures complete digestion of food ingested at the proper time without any irregularity.
Digestion occurs in three stages. The first stage is dominated by kapha with alkaline secretions in the
mouth and the stomach. Any abnormality here can produce symptoms of nausea, salivation and lack of
desire for food. The second stage is dominated by pitta with acid secretions in the duodenum and small
intestine. Hyper acidity and burning sensation are the result of the vitiation of the digestive process here.
With the formation of stool in the large intestine, vata dominates the third phase. Symptoms of gas and
constipation or erratic bowel pattern arise if digestion is faulty at this stage.
Improper digestion results in the accumulation of undigested and toxic food mass. It is indicated when the
stools are not properly formed, breath is unpleasant, appetite is abnormal, a coating appears on the tongue
and there is a feeling of heaviness in the body.
Even a person who has no immediate disease problem should keep a watch on his digestion, making sure
that digestive impurities do not occur. Ayurveda believes that it is not only easy to stop the disease process
at its origin but in treating all the diseases we also must consider first the state of the digestive system.
Sound sleep is the key to good health
ANCIENT ayurvedic texts while dealing with right and ideal lifestyle called sadvritta have discussed three
pillars of life. They are ahara (diet), nidra (sleep) and brahmacharya (observance of sexual discipline). Out of
these three, the concept of proper sleep finds mention in the work of every author.
According to Acharya Sushruta, a good sleep enjoyed at proper time and for proper period, tends to improve
the growth, strength, vigour and complexion of the body. It increases the sense of well-being by freshening
the body and mind and also restores the natural equilibrium among different body tissues. So much so that
the scope and importance of good sleep has been equated with the soundness of health enjoyed by a person.


There is no physiological system in the body which doesnt get the salutary effect of sound and soothing
sleep.
The time spent on sleep is likely to vary according to the age and other situations. On an average, it is
believed that a man passes one-third of his life asleep. An infant sleeps 20 hours daily, whereas, on an
average, adults require seven or nine hours and an old person five or seven hours of sleep in 24 hours. The
requirement for sleep also varies individually. There are persons who are short-sleepers but do not show
any sign of illness attributed to less sleep.
Generally, ayurveda prohibits day-time sleep except a brief nap during the summer season. But exception
has been made for people who are exhausted, suffer from any acute or chronic ailment, are too weak or
emaciated, mentally disturbed or have a different sleep pattern due to awakening in the night. A large
number of patients who visit doctors relate lack of sleep as a major complaint. This sleeplessness, medically
known as insomnia, includes symptoms varying from restless or disturbed sleep and difficulty in falling
asleep to a reduction in the usual time spent sleeping.
Ayurveda believes that usually it is the vitiated vata which disturbs the natural body physiology and results
in various types of sleep disturbances. Adverse physical situations like painful conditions, cramps, a restless
legs syndrome and an urge to urinate frequently can interfere with sound sleep. Social situations like an
irregular routine, noise, excessive use of caffeine and alcohol and eating a very heavy meal close to bedtime
may also ruffle the sleep pattern. In most cases, however, the core problem is emotional which includes
anxiety, stress and depression.
There are a number of ways which can help a person to fall asleep more easily. The most important of these
is to establish a bed time ritual composed of a daily timetable and proper sleeping environment. Short-
term sleep disturbances can be overcome by adopting simple measures like cutting back on coffee and tea,
especially in the late evening hours, and avoiding alcohol, which may help sleep onset but causes early
morning wakefulness.
Taking a light and timely dinner, avoiding late night TV programmes and following an exercise schedule
reduce stress and help bring sound sleep.
Ayurveda offers many herbs and other classic medicines for good sleep and most of these are safe and
devoid of any hangover. For mild-to-moderate cases of insomnia, taking twice a day two gm powder of
ashwagandha, amla, brahmi and shankhpushpi (all crushed in equal parts) is quite helpful.
Aswagandharishta, Sarsvatarishta, and Brahmi Vati are good classic medicines. Another herb called
sarpgandha is famous for its somnolent effect, but should be used only under expert supervision.
Except for the cases of senile insomnia and sleeplessness associated with other chronic ailments, long-term
use of sleep-inducing medicines should always be avoided.
Essentials of eating wisely
Thousands of years ago ayurvedic texts, while giving broad guidelines to lead healthy and purposeful life,
dealt with the topic of food and nutrition at great length. Here are some valuable food habit tips from these
ancient texts, and it seems there could no better time than the present one to recall and follow these rules.



What to eat
The first thing is to choose food that is fresh, usually cooked, warm, unctuous and easy to digest. It should be
seasonal and not excessively spiced. Avoid eating the food which instinctively repels the mind, is stale, too
heavy, over-fried, processed or refined. The meals should include a balanced combination of carbohydrates,
proteins, fats and minerals. Ayurveda specifies food according to the individual constitution of a person and
directs him to study and adopt what is suitable for him.
When to eat
One should take food only when the previous meal is digested. It leads to proper appetite, purified eructation
and proper manifestation of urges of flatus, urine and stool. To achieve this, it is best to establish a regular
eating routine, and the habitual use of restaurants and late night dinners should always be shunned. Take
special care to keep your dinner lighter and there should be a gap of two hours before going to bed.
How to eat
Immediately before eating, one should wash ones hands. Chewing a thin strip of ginger marinated with lime
juice and rock salt awakens the taste buds. Sit in an easy posture and concentrate on your meal only. No TV,
telephone, newspaper or conversation should distract your attention. Observe silence while you eat. Chew
each morsel slowly and attentively many times. Feed all senses by eating food which is attractive to the eye,
tasty, aromatic and pleasing in the texture. Avoid anger, excitement or any other type of emotional outburst
while taking the meals.
Moderation in diet is the golden rule as it leads to a happy and perfect digestion. Never succumb to the
temptation to over-eat and also avoid taking things of a single taste too often. Acharya Charak has given a
very simple rule: divide the stomach capacity into three parts. One part of it should be filled up with solid
food, the second part with liquids and the third part should be left empty for body humours to function
properly.
Signs of proper digestion
Ayurvedic scholars believe that food taken in the morning should, get digested in the evening and evening
meals should show the same results by next morning. It is said that if you take food in proper quantity, there
should be no pressure on the stomach and in the sides of the chest and no excessive heaviness in the
abdomen. Besides feeling relief from hunger and thirst, one should also be feeling comfort in breathing,
standing, sitting and walking.
Dinacharya: Daily Routine According to Ayurveda
Maintaining good health and treatment of disease are two sides of the same coin. The food, drugs and
regimen that Ayurveda prescribe for both are similar. The components are the same: they are all found in
nature. Equal importance is given to the kind of food to be taken as to the drugs prescribed. Each reinforces
the other and both act in similar ways to maintain the equilibrium of the doshas in the body.
Regimen for the Day (dinacharya daily ayurveda routine (eg early to bed, early to rise, brushing teeth,
bathe, sadhana, timely ayurvedic meals and lifestyle, etc.)


Traditionally, a person should wake up before dawn when it is calm and quiet, the air is free from pollutants
and there is time to pray or to meditate. There is also time enough to plan the days work.
After getting out of the bed one should wash ones face with water-lukewarm or cold according to the season
(some authorities suggest room temperature or sipping boiled water (in the cold weather)). While gently
splashing water over the eyes, it helps if one keeps ones mouth full of water. This helps exercise the eye-
muscles. The eyes should be kept wide open while splashing water over them.
After this, the teeth should be brushed. In India, twigs of the neem tree and others are used for brushing the
teeth. The neem twig is chewed at the top while brushing. Herbal tooth powders and paste are also available.
Along with brushing the teeth, scraping is also highly recommended.
Again this helps the eye muscles and therefore strengthens eyesight. Tongue scrapers should be made of
gold, silver, copper, tin or brass. They should be curved and should have smooth edges.
After washing and cleaning ones face, it is always advisable to drink a glass of room temperature water. This
is prescribed for all days in all seasons unless one has a cold, a cough or a sore throat. The importance of
drinking a glass of water in the morning cannot be overemphasized for it helps in the excretory process.
Drinking a cup of tea in the morning only produces pressure and stimulates the intestine to start the
movement for evacuation of waste. It is like a reflex action, which is different from the effect produced by
drinking a glass of water. Hot tea stimulates the intestine so strongly that the effect loses its significance after
some days leading to constipation. The caffeine content in tea also produces some adverse effects in the
intestines. A glass of water, on the other hand, is excellent for the peristalsis of the intestines.
Evacuation of stool early in the morning should become a regular habit and a glass of room temperature
water helps overcome any problems caused by indigestion and inadequate sleep if the previous nights meal
has not been assimilated properly.
Worry, anxiety, a short temper, over-sensitivity cause a lot of wind to form in the stomach which gets
accumulated in the intestines at night. Fried food and certain heavy lentils cause flatulence as also the
absence of an adequate quantity of leafy vegetables and fruit in ones diet. Flatulence causes obstruction and
irregularity in bowel movements.
Very often this incomplete metabolism leads to loss of appetite, indigestion, headache, fatigue and even
sleeplessness. Excessive flatulence can also put pressure on the heart and cause palpitation. Proper food,
drink and sleep are therefore of primary importance.
The Use of Oil: The use of oils in therapies can be of two kinds internal and external. Oil massage for the
body is an essential part of the daily routine in most parts of India. The oil used for this purpose are generally
mustard oil, sesame oil and coconut oil.
Massage: Massage with mustard oil particularly in winter, is characteristic of the north of India while
sesame oil is used in the south.
Coconut oil is generally used for massaging the scalp and for luxuriant hair growth. A good oil massage slows
down the ageing process. It keeps the skin moisturized and shiny. It helps to overcome fatigue, tones up the
nervous system, promotes eyesight and nourishes the body by opening the pores of the skin.


A good oil massage followed by a bath helps one to sleep well and feel rested. Applying oil (sesame oil or
coconut oil preferably) on the head quite regularly is a good way to prevent hair from falling. Massaging the
body with oil is also somewhat like oiling a machine. It keeps it in shape. It strengthens and maintains the
body and relaxes the muscles.
It smoothens the skin and removes roughness and dryness, prevents susceptibility to Vata aggravated
diseases and relieves exhaustion and the effects of exertion. It alleviates the effects of strenuous physical
exercise and even of injuries.
Foot Massage: Massaging the soles of the feet with oil cures roughness, immobility, dryness, fatigue and
numbness. The feet become strong and steady and eyesight is improved because the eye muscles are
strengthened through this. Regular oil massage of the feet helps prevent sciatica, cracks in the feet, and
constriction of vessels and ligaments.Oleation relieves drowsiness and itching. It also eliminates unpleasant
body odours because of perspiration.
Gargling: Sesame oil has several excellent properties. It can be used for gargling, it effectively strengthens
the jaws, gives depth to the voice, a fuller face, provides excellent gustatory sensation and increases appetite.
Regular gargling with this oil prevents dryness in the throat and cracked lips, while massaging the gums with
this oil strengthens them and prevents caries. The teeth become strong and less prone to disease.

Nose drops: Nasal inhalation with Anu taila during all the three seasons the rainy season, autumn and
spring is an extremely useful practice with numerous benefits. Habitual nasal therapy according to the
prescribed methods helps keep the eyes, nose and ears healthy, restores and strengthens hair, prevents
graying.
Inhalation therapy also helps cure disease such as torticolis, headache, facial paralysis, lockjaw, rhinitis,
hemicrania and tremors of the head. It gives strength to the veins, joints, ligaments and tendons of the head
and neck. The voice becomes stable and sweet and the face fills out. All the sense organs regulated. Signs of
age such as grey hair are not manifested.

Ear drops: Oil used as ear-drops prevents deafness and other diseases of the ear.
Exercise: To be useful and productive, exercise must be done in moderation. Physical exercise in excess
causes exertion, exhaustion, consumption, thirst, bleeding from various parts of the body, acute form of
dyspnoea, cough, fever and vomiting.
On the other hand, if exercise is done correctly, there will be perspiration, enhanced respiration, a feeling of
lightness and proper functioning of the heart and other organs of the body. It also builds resistance and
alleviates excess doshas especially Kapha. It also stimulates the power of digestion. Ayurveda does not
recommend exercise while laughing, taking or walking. Exercise should be done in a relaxed manner, not on
a full stomach, nor when one is tired. Rest after exercise is essential. Yoga



Yoga has two meanings spiritual and physical.
Spiritually, it means union or uniting the seemingly separate into oneness or eternal, without boundaries
soul or consciousness.
Physical yoga is often spoken of as asanas or postures (i.e., taking a yoga class). It also relates to the
unification of the life energies within the body, all finally channeling into the sushumna or spiritual tube
within the spine. When this process is unified, and the kundalini shakti or spirit energy rises through the
sushumna tube and out the top of the head, one is said to be fully united individual soul with universal
soul.) is an excellence form of exercise helping the body, mind and soul. Yoga stretches, tones, balances,
while walking gives aerobic activity; both types of exercise are required.
Bathing
A bath in the morning is refreshing and stimulating. It enhances stability in the body and gives it strength.
Above all, it helps remove fatigue, dirt and perspiration. Generally, warm baths should be taken in winter or
during the rainy season. Cold baths are better in warm weather. Hair and scalp should be washed with cold
to tepid water.
Miscellaneous
Wearing clean clothes adds to ones appearance and personal hygiene. Clean apparel inspires self-
confidence. Enhancing ones looks and providing a well-groomed appearance by trimming ones hair and
beard (for men), combing ones hair, keeping the finger-nails trimmed and clean.
Longevity, cleanliness and beauty help in maintaining physical and mental well-being. Proper and
comfortable shoes preserve the skin of the feet. It protects the feet from contact with germs, disease-carrying
bacteria and from the attacks of reptiles and other creatures.
Food
Food, an important factor in the maintenance of good health, is healthiest when eaten in proper quantities
(depending upon the power of digestion and the metabolism of the individual). The right quantity of food is
the amount that, without disturbing the equilibrium of tissues and doshas of the body, gets digested as well
as metabolized in proper time. The power of digestion varies with individual metabolisms.
In Ayurveda Wisdom of Life [Veda = Wisdom; Ayur = Life] may also be said to be the \dance of life\) food
is characterized as light or heavy. Food that is light, is rich in the qualities of air and fire. Those dominated by
earth and water are heavy. Light food stimulates appetite and are less harmful, even if eaten in excess of the
prescribed quantity.
On the other hand, food that is heavy suppresses appetite and is exceedingly harmful if taken in excess
unless the power of digestion and metabolism are greatly reinforced by physical exercise. If the food is
heavy, only three-fourths or half of the stomach should be filled. Even in the case of light food, excessive
intake is not conducive to the processes of digestion and metabolism.



Regimen for the Night (Ratricharya)
Proper sleep endows an individual with nourishment, strength, virility, knowledge, longevity and happiness.
On the other hand, improper sleep causes misery, emaciation, sterility and even early death. Untimely and
excessive sleep as well as prolonged vigil take away both happiness and longevity.
Depending on the causative factors, there are seven types of sleep:
(1) sleep caused by lethargy,
(2) sleep caused by vitiation of Kapha,
(3) sleep caused by mental exertion,
(4) sleep caused by physical exhaustion,
(5) exotic type of sleep (agantuka) which is caused by artificial means like sedatives,
(6) sleep caused by diseases,
(7) sleep caused by nightfall when the body naturally demands sleep or physiological sleep.

It is not advisable to sleep during the day in seasons other than summer. Doing so causes vitiation of Kapha
and Pitta. Obese people who are used to unctuous substances, those with a Pitta constitution, those suffering
from diseases due to vitiation of Kapha and those suffering from artificial poisoning (which happens when
substances are incompatible are mixed and consumed either deliberately or inadvertently; honey in hot
water can act as a poison) should never sleep during the day.
This could lead to liver problems, heaviness of the body, fever, loss of digestive power, edema, anorexia,
nausea, urticaria, eruption, abscess, drowsiness, coughing, diseases of the throat, impairment of the memory
and intelligence, obstruction of the circulatory channels of the body and weakness of sensory or motor
organs.
Sleeping during the day in all seasons is permitted for those who are exhausted by singing, studying,
alcoholic drinks, elimination therapy, carrying heavy weights, walking long distances; those suffering from
diarrhea, colic pain, difficult breathing, insanity; those who are too old, too young, weak and emaciated;
those injured by fall and assault; those exhausted by a journey, vigil, anger, grief and fear. In summer, nights
become shorter and Vata gets aggravated in the body due to absorption of fluid because of perspiration.
Therefore, during this season, sleep during the day is allowed for all.
Some authorities say sleeping after lunch on your left side (in any season) improves digestion and is
acceptable sleep.
After lunch rest for a while,
After dinner walk for a mile

Causes of Sleeplessness
Elimination of doshas from the body through purgation and emesis; fear, anxiety, anger, smoke, physical
exercise, excessive bleeding, fasting, uncomfortable bed go a long way towards overcoming sleep. The above-
mentioned factors along with overwork, old age, diseases, specially those due to the vitiation of Vata (like
colic pain) are known to cause sleeplessness even in normal individuals.


Measures to Induce Sleep
Sleep may be induced by massages, unction, bath, drinking meat soup, eating rice with curd, drinking warm
milk (or water) and raw honey, drinking jatamanshi tea, giving the mind rest, peace and happiness and
hearing soft music, applying soothing ointments to the eyes, head and face, massaging the feet, having a
comfortable bed and home and going to bed at an appropriate hour.
There should be a sufficient gap between retiring for bed. This will aid the digestive process that in turn will
result in good sleep. Food should, as far as possible, be light and easily digestible. Curd should be strictly
avoided at night (after sunset). Though good for health, curd has a negative effect on the channels of
circulation when taken at night and obstructs them. It is specially unsuitable for patients suffering from
asthma, bronchitis and rheumatism.
Natural Urges
The living body has some natural urges. They are the urge to urinate, to dedicate, to have sexual intercourse,
pass wind, for vomiting, sneezing, yawning, hunger, thirst, tears and sleep. Inhibition of these natural urges
leads to many complications. These complications affect digestion and metabolism which in turn can lead to
several kinds of ailments. Therefore, on order to sleep enough at night, it is essential to see that the bodys
natural urges are never curbed.
Therapy for Old People
The philosophy behind Ayurveda is to enable the individual to live his full span of life as a useful and
productive member of society. By prescribing various diets and regimens along with therapies, Ayurveda
aims to help the individual towards this end. Specialized therapies such as garlic and rejuvenation therapies
have been touched upon in brief to show the scope of this complex system of medicine that heals and
preserves at the same time.
Personalise your diet plan
EVERY medical system, whether ayurveda, allopathy or homoeopathy, requires the additional support of
proper diet to be effective. As conducive food can enhance the effect of medicines, inharmonious diet can
equally spoil, neutralise or limit the effect of any type of treatment. Ancient ayurvedic texts while discussing
various diseases have elaborately counted dietary factors responsible for their genesis and have given
extraordinary weightage to pathya which includes the suitable food plan and the lifestyle to be followed
normally and during and after the treatment.
Though ayurveda treats every person according to his prakriti and prescribes a diet plan favourable to the
inherent nature of a patient, every single person is considered a separate entity and needs further fine-
tuning relating to his dietary regime.
Wrong diet is one of the main causative factors of disease and in many cases it is again the suitable diet
which can be an effective treatment in itself.
According to a famous ayurvedic dictum, there are two types of persons who do not require any medicine.
The first one is the person who eats right . Due to the disciplined approach towards diet, he will stay healthy


and need no medicine. In the second category, one with indiscreet indulgence in wrong food will always
remain ill and thus is considered out of the scope of medicine or any other treatment.
Ayurveda views that the taste, energy and the post-digestive effect of every food item alter the three
biological humors in its own way. Instead of giving stress to the specific nutritional requirements and the
mineral, vitamin and chemical contents of food, its bigger concern is that the food we take should be in
harmony with our nature. As all types of eatables either normalise, diminish or aggravate the vata, pitta
and kapha in the body, by carefully understanding the personalised effect of a particular food item and
choosing the suitable diet plan, a person can keep himself healthy and fit.
Food items, by virtue of their heavy, light, cold, hot and dry or unctuous properties, have different effects on
different persons. For example, tomato is an essential part of most of our dishes, but it causes inflammation
of the mouth to many persons. Apple, though a highly nutritious fruit, is also known to cause constipation to
some individuals. We usually notice some persons saying that any pickle or sour and citrus eatable gives
them sore throat. Similarly, some people enjoy a cup of coffee at night whereas it causes insomnia to others.
This is the practical interpretation of the ayurvedic concept of ahitakari ahara or the unsuitability of a
specific food item to a person.
Diet should also be adjusted according to the climate, seasonal variations and different stages of life. Besides
the right preparation, right combinations and right amount of food, some other equally important factors of a
personalised diet plan include the right frequency of meals and the right times and places for eating. Above
all, it is the right emotional or mental state of a person which is essential to achieve the benefits of diet. Bad
moods while eating can always negate the benefits of any nutritious food.
Proper diet is the most important factor for the maintenance of life. A person desirous of being healthy
should always try to analyse and understand his suitability to various types of food. Always remember that it
is the suitability and not the variety or richness of the food which determines our quality of life.
Diet plan for kapha persons
OF the three body humors envisaged by ayurveda, the kapha has been described as static, slow, dense, cold,
unctuous and heavy. People with overwhelming kapha characters are individuals having a stout and well-
developed body covered with muscles and fat.
With a thick, moist, soft and smooth skin, they have a tendency towards obesity. They also have a deep and
prolonged sleep pattern and with a conciliatory mental approach, kapha people are usually slow to anger.
Endowed with a steady and easy going nature, they are known for their measured reactions to the matters
concerning them.
Though the appetite of kapha people is constant, their slow metabolic rate and fat accumulating
predisposition usually make them say that if they take water, it acts like ghee. Individuals with the kapha
dominance do best with a warm, light and dry diet and they are the only one who can conveniently fast once
a week.
Tastes that increase kapha are sweet, salty and sour, whereas pungent, bitter and astringent tastes
decrease it. Food that is cold, heavy and oily also has an adverse effect on them.


Kapha people should carefully plan their diet scheme which focuses more on lunch as their principal meal.
Although they do well on a lighter breakfast and dinner, they can also adjust themselves to two main meals
like the one at mid-day and the other early in the evening. Kapha types have a tendency to crave for sweet
and oily dessert and are also known for their off-time raids at the kitchen, a habit they should always avoid.
A diet of whole grains and steamed vegetables is best suited to them. Salad of raw vegetables also has a
salutary effect on their system, but rice is usually unsuitable to them.
Fruits like apple, peaches, pears, apricots and pomegranates and those which are not overwhelmingly sweet
and sour are favourable to the kapha persons.
They can sparingly take dry fruits, but most of the nuts due to their oily nature are not good for them.
Since oils are unctuous and heavy and have the same nature as kapha, they should be used in a very small
quantity.
However, mustard oil is considered lighter than the oils derived from sunflower and groundnut but still
kapha persons are best advised to check their menu carefully to exclude any food item which has high oil
contents and is greasy and fried.
Since most of the dairy products are heavy for kapha persons, they are advised to use ghee or butter as
little as possible. The milk of buffalo is heavier than that of cow.
Ayurveda indicates that it is the goat milk which suits best to a typically kapha person. Next comes the
buttermilk prepared by blending one part of low fat curd with three to four parts of water.
Spices like ginger, clove, pepper, cinnamon, cumin and coriander increase a persons metabolism and
prevent fat and water from accumulating in the tissues.
They are beneficial if used in moderation by the kapha type. Excessive salt should be avoided. Kapha
people generally do not need meat as they are less likely to suffer from tissue deficiency.
However, if they are to take such foods, it should be roasted and not fried. Disciplined use of stimulants like
tea, coffee or herbal tea and controlled and occasional use of alcohol may also be beneficial to them.
As sleeping immediately after meals adds to various kapha problems in the body, they are best advised to
take a gentle walk after eating.
To keep their system active and fit, a regular or occasional intake of one to two gm of Trifla Churna or the
Trikatu Churna made of powders of black and long pepper and dry ginger in equal quantity is the most
suitable and safe medicine for kapha persons.
Diet plan for vata people
The attention given to treat people as individuals and single entity is perhaps the greatest strength of
ayurveda. While making the classification of persons according to their doshic predominance, the acharyas
have broadly described seven type of prakritis, of which the vata type is the first and the most important.
With an erratic or unpredictable appetite and digestive pattern, vata personalities are more in need of a
proper dietary regime.


Vata people require a calming, grounding and nourishing diet and their food should be warm and easily
digestible, having moistening and strengthening qualities. Sweet, sour and salty tastes are more suitable to
them and, with an exception to spices, they should use less of eatables having pungent, bitter and astringent
tastes. Small, frequent and regular meals are best suited to them. As per their nature vata persons are very
sensitive to the good and bad effect of all types of foods. Though like all other persons they are advised to
personalise their food plan, here is a brief description of various food items having favourable or
unfavourable effect on their constitution.
Grains: As most of the whole grains are nourishing, wheat is still the best suitable cereal for vata-
dominated persons. Good quality basmati rice can also be taken according to personal suitability, but corn
and barley are certainly known to aggravate vata and should be taken sparingly. Instead of taking polished
or split lentils, vata people should take unpolished or ungrounded lentils. Bread with its yeasty nature
usually causes gas and constipation to them. They are best advised to shun all types of fast food.
Fruits and vegetables: Most of the fruits have good effect on vata people, but these should be consumed in
moderation, in ripe condition and also according to the season. Fruits increase the body fluids, maintain the
electrolyte balance and, with an exception to apple and pomegranate, generally help to clear the bowels. All
dried fruits are inappropriate for vata people unless they are reconstituted to normal juiciness by soaking
in water. Cooked rather than raw vegetables are best suited to their digestive system. Carrots, potatoes,
garlic, radish and onion (both strictly in cooked form), green beans, fresh peas and leafy vegetables are good
for them.
Dairy products: Since most of the milk products are unctuous but heavy, these are at the same time
nourishing and have properties opposite to that of vata. They can take all dairy products but only after
taking due consideration to their digestive fire. If milk causes gas formation to vata people, it can be taken
boiled with cardamom or long pepper (magh). Similarly, curd blended with water and spiced with rock salt,
cumin (jeera), dry ginger and black pepper (kali mirch) is good. Cottage cheese, butter and ghee also suits
them well and can be taken with meals.
Oils and animal products: In general most oils are good for vata people and sesame oil is the best.
Almond oil is good for the brain, coconut for the hair and mustard oil for the skin. Oil massage is also very
helpful to counter the drying effect of vata. Regarding the animal products vata persons can honestly
claim to need meat in their diet, though it has been described as tamasic. They sometimes find that it
restores their health when nothing else seems to work, particularly if they have been raised on it. Chicken,
fish and egg should be given preference over red meat.
Spices and vices: Most spices are carminative and digestive in effect and are thus good for vata-dominated
persons. Hing, turmeric, ginger, clove, garlic, coriander and cumin seeds help to digest even heavy food and
prevent the formation of post-digestive impurities. Ayurveda has discussed the effect of alcohol and other
intoxicating items on various persons. Though no such substance should ever be used habitually by anyone,
vata people are specially advised to avoid tobacco and caffeine. Beer is not so good as wine because of its
yeast contents and hard drink is too intense for the vata constitution.



Diet scheme for pitta people
While classifying various prakritis, ayurvedic texts have described that persons with pitta dominance
have the best appetite and a strong digestive system. They usually get away with occasional dietary
aberrations but the effects of a consistently wrong diet may effect them through metabolic disorders and
infectious diseases. Pitta is generally aggravated by sour, salty and pungent tastes whereas eatables of
sweet, bitter and astringent tastes have a pacifying effect on it.
Pitta people are medium built persons having warm and moist skin which is prone to moles, freckles and
early wrinkling.
They usually possess moderate, fine and soft hair but also have a tendency to get premature graying of them
or even becoming bald. Profuse sweating, a strong body odour and a feeling of extreme discomfort in hot and
humid weather are their other characteristic features. Usually they possess sharp intellect, are methodical
and are also forceful about expressing their ideas and feelings. They have a tendency to become irritable and
tense under stressful conditions.
Ayurveda advises that persons having an overwhelmingly pitta humour should choose a diet plan which
has more of a cold post-digestive effect. Usually three regular meals are sufficient for them but these should
not be taken in angry, irritable and upset mood.
Most of the whole grains with barley, rice and wheat in order of preference are good for pitta persons.
Small amounts of legumes except the red one suit them. Having an excessive urge for food and thirst, they
are advised not to eat beyond their capacity, but should consume sufficient water in routine.
As most of the fruits are cooling, calming, harmonising and thirst-relieving, they make the best of the evening
refreshment for pitta people.
As too much of sour taste is unsuitable to them, they should take juice of citrus fruits after mixing it up with a
little of sugar. Similarly, they can take most of the vegetables but should avoid an excessive use of tomatoes,
garlic, methi and brinjal which are hot in effect. As most of the pitta persons have high metabolism, they
digest and assimilate all nutrients in the food very quickly.
Pitta people are also well able to digest dairy products, particularly milk. Though moderate use of unsalted
butter and ghee is good for them, they should consume curd only after blending it with water and a small
quantity of sugar.
Most of the oils are hot and greasy in nature and should be used in small quantity. Nuts are again warm and
oily and should be avoided. Only coconut has the exception of being oily but at the same time cool in effect.
Fresh coconut juice has been described as the best anti-dote of many pitta related diseases. It cures
hyperacidity, is nourishing and very beneficial if given in recurrent mouth ulcers, hemorrhagic conditions
and in burning micturation.
Almost all spices are hot in effect, but still pitta persons tend to take them in excess. They are advised to
use less of spicy food and if ever they want to use pepper, ginger, cloves, nutmeg and hing, their hot potency
can be neutralised by adding cardamom, mint and coriander (dhania). Although most of them need a good


amount of nourishing diet, still they are best suited to be a vegetarian. As red meat is too intense for them,
they can occasionally consume a small amount of poultry meat or egg without yolk.
Excessive and prolonged use of tobacco, coffee and alcohol also has an adverse and irritating effect on them.
Ayurveda believes that amla among the herbs is the best and all-round medicine for pitta people.
By adding a little of sugar with it, one or two gm of its dry powder, if taken with milk or water once a day, is
the best and safe home remedy to sooth and cleanse their system.
Kapha: Slow and static kapha personality
Of the three body humors elicited in ayurveda, kapha may be the last one, but it is equally important like the
other two discussed earlier. Kapha, a combination of water and earth elements, governs the somatic
stability of the body and holds the structural integrity of all its cellular components. Besides imparting
immunity and maintaining cohesion between the organs, it regulates the sense of taste, controls the
lymphatic system, nourishes the joints, forms all mucous secretions and maintains the fluid balance of the
body. Psychological phenomena of emotional constancy, tolerance and calmness are also governed by this
body humor.
Acharya Charaka, while discussing the qualities of kapha has described it as static, slow, dense, cold,
unctuous and heavy. In our day-to-day life it is, not difficult to identify a kapha personality. Kapha people
have a stout, heavy and well-developed physique and their bones and joints are well-covered with muscles
and fats. With a thick, cold, moist, soft and smooth skin, they have abundant, wavy and lustrous hair. Their
appetite is constant and they are known for their craving for sweet and oily desserts. Kapha people are
endowed with a voice and speech that is deep, slow and clear.
A dominant kapha prakriti also reflects a mental frame of a slow, steady, witty and easy-going person. Mostly
kapha people are thoughtful, compassionate and compromising, but are also unhurried to take initiatives
and seem to be calm and content in all circumstances. With a sound and deep sleep pattern, they appear to
be more sluggish in the morning. They like warmth, sunshine and comfort, but still are not strongly affected
by weather changes. The rajasic and tamsic tendencies can make them inclined towards a luxurious
lifestyle, lethargy and stubbornness, thus making way for insensitivity, stupor, dullness and slowness of
comprehension in place of other good qualities of the kapha personality.
The kapha people unlike the vata and pitta dominated persons have good immunity and endurance. But
their disease pattern typically revolves around the qualities of kapha as a body humor. They are prone to be
phlegmatic and easily catch diseases related to the respiratory tract. Since obesity is their characteristic
feature, kapha people also face problems with the weight-bearing joints of the body. Their inclination
towards inactivity and sedentary lifestyle coupled with the weakness for eating heavy and oily diet give rise
to many other health anomalies like a high cholesterol level, fat deposition in arteries, edema and glandular
swellings.
Ayurveda specifically advises kapha people to adopt a diet plan which is conducive to their health. Sweet,
sour and salty tastes increase kapha by adding to bulk and moisture in the body. It is the pungent, bitter and
astringent, tastes which have qualities opposite to those of kapha and their use helps to reduce its excessive
accumulation. A diet that is warm, light and dry in nature rather than cold, heavy and oily is best suited to
such persons. Less of rice, bananas, milk, butter, ghee and desserts and more of green vegetables, lentils


other than urad and eatables and spices like clove, black pepper, garlic, turmeric and cumin are
recommended to them.
The ideal environment for kapha people is warm and dry. The best medicine for them is activity and it is
worth the effort to persuade them to go out for walks, jogging and other exercises matching their strong
endurance capacity. They should also be advised not sleep during the day-time. Regular or intermittent use
of one gm powder of black peeper (kali mirch), dry ginger (sonth) and long pepper (magh) all mixed in an
equal quantity helps their system to work more efficiently.
P.S. Many readers have queried which is good or bad prakriti. Ayurveda believes that all personalities have
their pleasant and unpleasant traits. What is important is that to live a healthy and purposeful life one should
not only understand ones body constitution and its appropriateness but should assess mental capabilities
also. It is the positive or negative loading of the body and mind which makes any personality good or bad.
Vata: High and dry vata personality
Centuries ago, Acharya Vagabhatta, one of the leading lights of ayurveda, while compiling the principles and
practices of this ancient system, wrote the famous line, tatra ruksho laghu sheetah, khara suksmo chalo
anilah. This Sanskrit verse lists the main qualities of vata as dry, light, cool, rough, subtle and mobile. A
combination of air and space elements, vata is the most important of the three body humors.
According to ayurvedic physiology, vata is the psychosomatic force of initiation and transmission. It supports
mind, heart, the nervous system, sense organs and intelligence and governs the process of respiration.
Besides regulating enthusiasm, it initiates the thought process and sends impulses to body organs. As a
symbol of kinetic energy, vata is also responsible for body movements, transportation of food even to the
minutest cell. It also segregates and expels wastes from the body.
Vata prakriti means that the qualities of vata are predominantly expressed in the mental and physical make-
up of a person. Vata people are usually light and lean individuals with thin, dry and cold skin and prominent
veins. They have thin, dry and cracking joints and tend to have a variable and erratic appetite. The cold
quality of vata manifests itself in making them feel cold more easily with a craving for warmth. Talkativeness,
inconsistency and low endurance are their other hallmarks.
The vata mental frame also typically represents its qualities. However, three gunas satva, rajas and tamas
give good and bad bent to these qualities. Generally, vata people are mentally changeable, enthusiastic,
excitable and indecisive. They are quick both at attachment and detachment and are fast at getting emotional
and revealing secrets. They also have a light sleep pattern with flying, moving and restless dreams. With a
good but selective memory and subtle thought process, they make good artists, critics and writers. The
mobile quality of vata makes them to weave many fantasies, besides giving them an impulse to do a hundred
jobs at a single time. Due to the lack of courage and consistency and a tendency towards cowardice, vata
people do not make good leaders.
Vata persons are easily exposed to diseases which are identical to the qualities of vata as a body humor.
Their most problems revolve around constipation and abdominal gas. However, vata people are more prone
to getting dryness of the skin, migraine, arthritis, brittleness of bones, weakness of limbs, palpitation,
sleeplessness and exhaustion. Vata ladies experience irregularity of the menstrual cycle with frequent body


cramps. The majority of vata personalities also suffer from anxiety, restlessness and nervousness. Stress
easily catches on them and adds to other allied problems.
Ayurveda, while discussing regimes and routines for each body type, has elaborated a specific diet plan and
lifestyle modifications for the vata people. They are advised to prefer food items having sweet, sour and salty
tastes and should take less of the eatables having pungent, bitter and astringent tastes. Vata individuals do
well to have a warm, unctuous and freshly cooked food and can use butter or ghee in moderation. To avoid
constipation, they are advised to choose whole meal cereals and fibre-rich diet , but should shun food which
is sticky or dry. It is usually seen that fruits rather than fruit juice suit them. Ashwagandha, amla, sonth and
triphla powder are best recommended herbs for the system of vata people.
Since vata persons have a low stamina and a weak immune system, they are advised not to overindulge in
any activity which may leave them drained and exhausted. Going for a small walk or doing a mild exercise or
adopting easy yoga postures followed by a body massage with sesame oil is the best way to start their day.
Irregularity of routine and late night engagements should always be avoided as these activities create
rebound vitiation of the vata humor in them. They should practice to control their emotions by not over-
reacting to situations.
Pitta: The fiery pitta personality
OILY, sharp, hot, light, fleshy-smelling, spreading and liquid; that is how pitta, the second body humor, has
been described in ayurveda. A combination of fire and water elements, it controls all types of energy in the
body and mind. An array of complex physiological functions like digestion, metabolism and hormonal system
also fall under the realm of pitta. Besides regulating the normal temperature of the body, pitta helps in
blood formation and generates natural urges like hunger and thirst. It also provides complexion to skin,
maintains vision and supports mental phenomena like intellectual comprehension, conviction, courage and
valour.
Pitta prakriti denotes a person overwhelmingly reflecting the qualities of pitta humor. They are medium-
built persons with moderately developed physique and have warm and moist skin which is prone to moles
and freckles. Pitta persons usually have moderate, fine and soft hair but also have a tendency to get
premature graying of them or even becoming bald. Their appetite is strong and sharp whereas profuse
sweating and a strong body odor is their another characteristic feature. Usually, their speech is
argumentative and convincing.
With a sharp and clear memory, pitta people are courageous, competitive, intelligent, penetrating and
critical. They easily tend towards fiery emotions like irritability and anger but are also articulate, self-
righteous and possess a strong will helping to make them good warriors, guides and leaders. Persons with
pitta dominant character more often choose power, fame and influence as their aim in life. Most of the time
they are helpful to friends but unforgiving to opponents. Ayurveda believes that due to rajasic guna these
qualities can incline towards aggressiveness, pride and impulsiveness whereas if tamasic guna supercedes,
it can pervert them to the negative realm of destruction, hate, vindictiveness, crime and violence.
Persons with dominant pitta qualities are usually prone to the diseases reflecting typical features of pitta
as a body humor. With an excessive urge for food and thirst, they are susceptible to digestive upsets like
hyperacidity and diarhoea. They feel very uncomfortable in hot and humid climate and are more prone to get
diseases like rashes, boils, acne, pigmentation disorders and other problems associated with skin. Burning


micturation, raised uric acid, stomatitis, ulcers, hemorrhagic tendencies and metabolic disorders are some of
the other diseases which more often affect them. Pitta women tend to get profuse menstruation, which may
be accompanied by loose bowels and mild cramps.
While discussing dietary planning and lifestyle guidelines, ayurveda advises that pitta persons should
always choose food items which are cool and soothing in effect. Eatables with more of sweet, bitter and
astringent tastes rather than ones having sour, salty and pungent taste should make a place in their diet.
They should also avoid too much of fried, over-cooked and spicy food. Rice, wheat and barley among the
grains, pomegranate, mango, melons, fresh coconut juice and apple from among the fruits and cardamom,
mint and coriander are the spices best suited for pitta people. They are also advised to take less of red
meat, dry fruits and nuts and should also cut the consumption of tea, coffee and alcohol.
The ideal environment for a pitta individual is cool and dry. Early morning exercise, swimming and taking
cold shower help them to remain fresh . Excessive intake of water is their necessity and to satiate strong
appetite, pitta people are advised to eat at regular intervals. Sandal, rose and khus are some of the sharbats
which have a cooling and cleansing effect on their system. Since anger and animosity are the main negative
psychological traits of a pitta personality, such people are best advised to adopt poise and peace in their
temperament.
Prakriti analysis: key to good health: Prakriti analysis: key to good health
When we see a great deal of diversity relating to the mind and matter of human beings, it might have
occurred to most of us that why an individual is unique in his or her own way. Why does a particular person
react to certain things in a characteristic manner and how are all of us different from each other regarding
our physical structure, temperament, suitability, habits and manners ? It is the distinct bio-physiological or
genetic constitution in modern language or prakriti in the ayurvedic parlance that makes an identity so
different from others, while all of us remain the integrated part of the same universe from which we are
born.
If literally translated, pra refers to before, beginning, commencement or source of origin in different
contexts and the word kriti denotes creation. Therefore prakriti on the whole means the first formed native
or the original form of the being. Ayurvedic texts tell that the prakriti of an individual is determined at the
point of conception and it refers to the distinct biological constitution and the innermost nature of an
individual. This whole make-up of a person or the prakriti remains constant and unchanged throughout his
life.
Originally, ayurveda defined seven body types. The first three types occur in their single form depending
upon the predominance of a particular dosha as vatic, paittik and kaphaj. Sama prakriti, though a rarity, is
said to be the perfect balance of all bodily humors. The more common are three dual prakritis known as
vata-kapha, vata-pitta and pitta-kapha. In more recent times, by reversing the two doshas these three dual
types of prakritis have been expanded to include six dual types.
Apart from defining physical traits or prakriti of a person, ayurveda has listed out different kinds of mental
frames also. Though these classifications are largely attributed to the characteristics of various doshas, mind
and its properties are more clearly discussed according to three gunas, namely satva, rajas and tamas.
These three gunas not only reflect the intellectual proclivities or emotional tendencies but also show the
sensitivity of the mind, its reactions and its capacity to perceive and understand situations.


In fact, Acharya Charaka had hinted about chromosomes and genes by using the words beejbhaga and beej
avyava. So, the concept of prakriti propounded by ayurveda is not merely an academic exercise. To be more
precise, it is one of the basic principles of this ancient system which, while being appreciated by Westerners
nowadays, is also immensely helpful in holistically understanding a patient. Disease and diagnosis form a
complex knowledge and sometimes due to lack of indepth study of a patients distinct physical and
psychological nature, the desired results of treatment are not achieved.
All of us, while engaging ourselves in the pursuit of gaining knowledge of other sciences and subjects, to
some extent have ignored the basic concern of what suits our body and mind. Thoughtfulness of ones basic
nature can be a tool for self-examination and self-development and can also help us to understand people in
a better way. Prakriti analysis forms the basis of choosing or modifying our lifestyle, selecting the conducive
diet plan besides preparing ourselves to adjust to seasonal variations and meeting situational challenges.
The aim of Ayurveda vests not only in treating a patient but also maintaining the health of a healthy person.
Analysing and understanding the prakriti of both a patient and a healthy person and to act accordingly is the
first step towards achieving this goal.
Tridosha: crux of essential life
RIGHT from pea to planet, the five great elements can be seen to exist in the universe at all levels. Ayurveda
believes that in the body of a living organism, man for example, they acquire a functional form. At this stage
these elements are coded into three biological forces and are called tridosha (humours) vata, pitta and
kapha. This Tridosha Theory forms the basis of ayurvedic physiology and decides its approach towards
diagnosis and treatment.
Interestingly, in Sanskrit dosha means a fault or a defect. This alerts us to
the fact that in balance these doshas are life supporting, but when
imbalanced, they are the agents of disease and misery. Each of these doshas
is composed of two great elements as vata of air and space, pitta of fire and
water and kapha of earth and water. Having both philosophical and
physiological connotations, this Tridosha Theory in itself is very complex
and exhaustive. But still it can be looked upon in a simple and brief manner
by studying some of the important characteristics of each of these doshas.
Vata: It has been described as subtle, clear, dry, cold, rough, flickery and
dispersing. Vata is the psychosomatic force of initiation and transmission. It supports the mind, heart, sense
organs and intelligence and governs the process of respiration. It initiates the thought process and speech,
sends impulses and regulates enthusiasm and endurance.
Vata is also responsible for bodily movements, the transportation of food even to the minutest cell and the
segregation of the wastes. It regulates the bowels, urination, the expulsion of semen, the menstrual flow and
the foetus. Vata gets vitiated due to fasting, irregular dietary habits, erratic daily routine, excessive exercises
and stressful conditions like anxiety, fear, worry and grief. Substances having similar properties as vata also
intensify it while those having opposing properties pacify it.
Pitta: It has been described as hot, sharp, light penetrating, unctuous and free-flowing. Pitta controls all
types of biological energy in the body and the mind. An array of other complex activities like digestion,


metabolism and the hormonal system, too, fall under the realm of pitta. It helps in blood formation and
regulates the normal temperature of the body besides producing natural urges like hunger and thirst.
Pitta provides complexion to the skin, maintains vision and supports mental phenomena like intellectual
comprehension, conviction, courage and valour. Pitta is aggravated by substance or activities having similar
properties to it including the eating of hot, salty, pungent, sour and spicy and non-vegetarian food and
exposure to sun and heat. It gets intensified due to anger, hate and jealousy and in volatile and
competitive situations.
Kapha: It is perceived as static, slow, dense, cold, unctuous and heavy. Kapha represents the somatic
stability of the universe and governs the structural integrity of all cellular components in the body. It imparts
immunity, maintains cohesion between the organs, and regulates the lympathic system, the sense of taste
and all the mucous secretions. Kapha also nourishes the joints and maintains the fluid balance of the body.
Psychological phenomena like emotional stability and determination are governed by kapha. Eating heavy
and oily food, exposure to cold, excessive sleep and adhering to lethargic and sedentary lifestyle aggravate
kapha and opposite conditions pacify it.
Body, the universe; universe, the body
SIX orthodox thought systems existed in ancient India. Of these, Sankhya philosophy (the school of rational
thought) postulated by Maharshi Kapil forms the basis of ayurvedic beliefs. It reflects the ideas regarding
how things came into being.
The rishis understood the universe in terms of five primordial elements or panchamahabhutas agni (fire),
vayu (air,), prithvi (earth), jala (water) and akasha (ether or space). Everything in the universe is composed
of these five elements. In the heavens they appear as the sun, the moon and the air. Fire is the source of
energy and is equated with the sun. Water and earth combine to give us the moon, which cools and preserves
the universe. And finally the wind, a combination of air and space, is responsible for the propulsion and
dynamism of the universe.
The theory of the five elements can be explained better in relation to a small atom. Fire, the source of energy
in an atom, is equated with the energy needed or generated by its electrons. The dynamism of air is exhibited
by the mobility of the electrons. The inter or intra orbital space in an atom represents space. The nucleus
depicts the heaviness of earth whereas the cohesion of the atomic structure displays the qualities of water.
Ayurveda makes us understand this complex structural interface in a broader perspective. According to
sutras, Yat pinde tat brahmande or Yat brahmande tat pinde: what we call the universe is our body or
what is known as the body is the universe. This primordial cohesion, which is also the subject of each of the
five sense organs, can be comprehended better if we look at it right from the level of the cellular structure.
Within a simple single living cell the earth element predominates by giving a structure the cell. The water
element is present in the cytoplasm or the liquid within the cell membrane. Fire regulates the metabolic
processes in the cell. The air element predominates the gases therein and the space occupied by the cell
denotes the last of the elements.
In the case of a composite and multi-cellular organism as a human being, earth manifests itself in the solid
structures of the body like flesh, bones, cartilages, teeth, hair etc. Air is responsible for all the bodily


movements and fire denotes the functioning of the enzymes and the metabolic process. Plasma, saliva,
mucous and all other fluids correspond with water and space is represented by the body channels and the
cavities.
Ayurveda believes that the plant kingdom too exhibits the presence of these five elements. This is the
commonality we share with the herbs and it is this mutuality which makes the basis of our give-and-take
with nature. The modern concept of primary plant metabolites and the secondary metabolites fully backs the
ayurvedic view point.
Omnipresent, these elements are mixed in an infinite variety of proportion that each form of matter is
distinctly unique. Constantly changing and interacting with one another, they create a situation of a dynamic
flux that keeps the world going. To perform the physiological functions, these five elements form three vital
energies or tridosha vata, pitta and kapha.
The science of life
MIND, soul and body are like a tripod. The world is sustained by their combination and they constitute the
substratum of everything. This combination is Purusa: this is sentient and also the subject matter of
Ayurveda. It is for this that the science has been brought to light. More than two thousand years ago
Mahirishi Charaka penned these lines while writing his major work which later came to be known as
Charaka Samhita, the most respected treatise on Ayurveda.
Ayurveda, if literally translated, means the science or knowledge of life. It is the traditional medical system
of India. Its knowledge has its written origins in the Vedas, known as the oldest corpus of writings in the
world. But still its antiquity goes back to the time when history fades into legends. It is believed that the gods
themselves revealed the principles and prescriptions of health and longevity to the enlightened. The
inquisitive seers played their own part in the dissemination of knowledge.
Over the hoary past its knowledge continued to pass through the guru-shishya tradition with the sole aim of
maintaining the health of a healthy person and curing the disease of a patient. In fact, according to Ayurveda,
the concept of perfect health is so vast that it includes not only physical health but also mental and the
spiritual wellbeing. In other words, Ayurveda is an integral spiritual science devised to give a comprehensive
understanding of the entire universe which it sees as the epitome of the five primordial elements of earth,
water, fire, space and air.
In the course of its development, through several centuries, Ayurveda was nurtured and enriched by the
works and observations of many sages and scholars who specified its eight different branches as general
medicine, eye and ENT, surgery, paediatrics, toxicology, psychiatry, gynaecology and obstetrics and the
science of rejuvenation (and aphrodisiacs). Though everything in it is addressed according to the theory of
the five elements, the basis of the diagnosis and the treatment revolves round the three subtle energies
called tridosha (three body energies) as vata, the force of movement; pitta, the energy of transformation; and
kapha, the force of cohesion.
Apart from being a medical system, Ayurveda is more a way of life, means of cooperating with Mother Nature
and living in perfect harmony with her. It helps us to understand the importance of the right diet, the
disciplined daily routine and a balanced lifestyle, which results from taming the body and the mind. As long


as we maintain balance and harmony with Nature we are healthy. When we deviate from this path, there is
disease, unhappiness and misery.
The concept of Ayurveda is best summed up in this shloka of the Gita: Yuktaharaviharasya yuktacestasya
karmasu: Yuktasvapnavabodhasya yoga bhavati dukkhaha. This means: One who is regulated in eating and
recreation, one who is regulated in actions, in sleeping and waking, to him yoga (the union with the inner
self) becomes the destroyer of sorrow.
It is this holistic approach towards life, not just health, that makes Ayurveda shine most luminously among
other medical sciences.
Today, not only in India but in the most developed countries of Europe and America, Ayurveda is being
looked upon with increasing interest. Observations made by our ancient seers have been revalidated on the
basis of modern scientific parameters. The time cycle of the millenia may change the world, but mans quest
for total health will remain changeless.
So the message of Ayurveda is: we can make our fullest contribution to life only if we are healthy, and in turn
total health (alone) enables us to enjoy life to the fullest extent.
Punarnava (Boerhavia Diffusa): Natures own diuretic
Shariram punarnavam karoti it is that substance which rejuvenates the body! Punarnava has been
described thus in Ayurveda. known as bishkhapra in Hindi and Boerhavia diffusa scientifically, punarnava is
a much-branched creeping herb which grows wild on wasteland and by the roadside in most parts of India.
Ancient texts describe it as of two types, white and red, and both of these have more or less identical
medicinal value.
Punarnava is sweet, bitter and astringent in taste and light, dry and hot in effect. It balances vata, pitta and
kapha the three doshas. Well nourished during the rainy season, the punarnava plant dries up in winter.
Though in the fresh form the whole of this plant is medicinal, it is its dried root which has specific curative
value and is sold as medicine. Besides potassium nitrate and boerhavic acid, it also contains an alkaloid,
punarvine.
Punarnava is famous for its diuretic and anti-inflammatory action on the human body. It is also an
anthelminitic and cardiac stimulant.
It has anti-pyretic, laxative and expectorant properties too. It helps in blood formation and is considered a
rasayana. If given in a large quantity, punarnava induces vomiting.
For the treatment of inflammatory renal disease and other clinical problems like the Nephrotic Syndrome,
punarnava is considered the foremost herb. According to the studies published by the Central Council of
Research in Ayurveda and Siddha, punarnava increases the urine output and has a salutary effect if it is used
in cases of oedema and ascites resulting from early cirrhosis of the liver and chronic peritonitis. It is used
effectively in many other diseases like jaundice, cardiac diseases, anaemia, low backache and joint pains.
Punarnava is a dependable home remedy for many ailments. Take 10 gm of semi-crushed and dry punarnava
root and boil it in a glass of water. After filtering it, add a pinch of dry ginger powder to it. Take it once a day.
It is an excellent home remedy for non-specific oedema of the body. While increasing the output of urine, it


improves the functioning of the metabolism. Rural folk commonly give its five to 10 ml fresh juice to patients
of viral hepatitis. For this purpose, the whole plant can be cut into pieces and eaten raw with a food items.
In oedema associated with heart disease and cirrhosis, administering a decoction of punarnava, sonth,
chiraita and kutaki is a good adjunct. Punarnava is highly beneficial in the treatment of obesity as the
majority of the herbal slimming formulations contain it. It is being used by many pharmaceutical companies
to make herbal eye drops. Punarnavadi Mandoor is a very prestigious classic ayurvedic medicine for the
treatment of anaemia, oedema and liver disorders. Similarly, Punarvadi Qwath shows good results if given to
patients of metabolic disorders and abdominal diseases.
Punarnava is also an ingredient of the famous Rasna Saptak Qwath which is one of the first-step medicines in
treating rheumatoid arthritis.
Shatavari, Atirasa (Asparagus Recemosus): Shatavar for all
KNOWN as shatavari and atirasa in Sanskrit and Asparagus recemosus scientifically, shatavar is a tender
climbing plant which grows in the tropical and sub-tropical regions including hills ranging up to 5,000 feet in
India. Ayurvedic seers have termed shatavar as a unique herb which works to the benefit of both men and
women.
The shatavar root is sweet-bitter in taste and heavy, unctuous and cold in effect. While it pacifies vata and
pitta, its chemical composition consists of various substances which include some glycosides and alkaloids
known as saponins and aspergamine.
Shatavar has been described as a cooling nervine tonic with glactagogue (that produces milk in the breasts)
and aphrodisiac in effect. Satavar nourishes body tissues and is also endowed with antacid, diuretic,
demulcent anti-spansmodic and rejuvenating properties.
Shatavar is the main invigorating ayurvedic medicine for women as is ashwagandha for men though each has
good effect on both sexes. Used for regulating menstruation and ovulation, improving lactation, preventing
morning sickness and having very good results in cases of infertility, frigidity, leucorrhoea and uterine
swellings, shatavar is equally effective in a number of male problems like sexual debility, spermatorrhoea
and low sperm count.
A number of other diseases like acidity, piles, hypertension, migraine, gouty arthritis, inflammation of the
urinary bladder and problems arising from malnutrition and general debility respond well to the use of
shatavar. Shatavar can be used safely as a household remedy in many situations.
Here are some tips:
For women: Shatavar nourishes and cleanses the female reproductive system. If 2 gm of its powder is taken
twice a day with milk, it maintains the hormonal balance and helps in having trouble free menopause. It
allays many of the post-hysterectomy problems also. Women experiencing excessive hot flushes are relieved
if 250 gm of the famous Kamdudha Rasa (mukta yukta)is also given side by side. Shatavar also helps in
maintaining normal pregnancy and is generally recommended to women with a history of recurrent
abortions.


For men: Shatavar is a reputed herb for vitalising the male reproductive system. It helps to increase the
sperm count and forms an important part of almost all classic ayurvedic formulae to cure male sexual
insufficiency. Taking two or three times a day 2gm of equal parts of crushed ashwagandha and shatavar is a
simple and safe remedy for such patients. The shatavar powder, alone, can be taken as a general tonic. In
western countries shatavar is known as asparagus and is added to many food supplements.
Other uses: Ayurvedic texts recommend the use of shatavar for curing acidity. For this purpose the powders
of shatavar and amla should be taken with warm milk. Shatavar, gokhru, amla and sugar, all crushed in equal
parts, and 2 gm of its powder, make a good home remedy for the chronic inflammation of the urinary bladder
and the subsequent burning micturation.
Shatavari Ghrita, Shatavari Mandoor and Shatavaryadi Churna are famous classic ayurvedic formulations.
Except mild constipation in a few cases, the use of shatavar is generally safe.
Isapgol, Isabgol (Plantago Ovata) (Psyllium Seed Husks): Isapgol: tummy-tender
ISAPGOL is a familiar name to individuals who are constipated. Though ancient ayurvedic texts give no
reference of it, only a few treatises of late origin mention ashwagol in Sanskrit. But it is believed that isapgol
is indigenous to India and was used as medicine in olden days. Books of the Unani system of medicine give a
detailed study of this herb. It was only in the middle of the nineteenth century that isapgol (Plantago ovata)
was admitted to the Indian pharmacopoeia and at present this country is the largest producer of this herb. A
major part of the crop is exported to America. Seeds of isapgol constitute the drug.
The medicinal properties of isapgol are primarily due to the large amount of mucilage and albuminous
matter present in it. The seeds are sweet in taste and have cold and astringent action. They act as a soothing
agent for the intestinal mucosa and their mucilage binds and increases the mass of the stool to facilitate its
smooth passing. Nowadays, isapgol husk is more used than the whole seed. White in colour and almost
devoid of any particular taste, the husk has the same properties as the seeds.
Isapgol husk is a popular remedy for constipation, diarrhoea and dysentery, whether acute or chronic. The
large amount of the mucilage, which is present in the husk, is not acted upon by digestive enzymes and,
therefore, passes through the small and large intestines unchanged. Fluids and gases present in intestines
are also absorbed by this gel.
Isapgol husk is the drug of choice in the management of occasional or chronic and habitual constipation. For
this purpose, one or two teaspoonfuls of the husk can be taken at bedtime with warm milk. In diarrhoea it
can be taken with any sharbat or lime water whereas in Irritable Bowel Syndrome, when the patient is
preoccupied with the thought of incomplete evacuation, taking two teaspoonfuls of the husk of isapgol every
morning, mixed with a little curd, is of great help. Acting as a stool regulariser, it also benefits the patients of
specific and non-specific colitis and other diseases of the ano-rectal track like piles, fissures etc. Surprisingly,
the latest research has shown that isapgol also has cholesterol-lowering properties.
Practitioners of Unani medicine prescribe poultices made of crushed isapgol seeds, vinegar and sesame oil in
arthritic conditions. The application of isapgol gel is also advised in dry eczema and other allergic skin
disorders. There are a lot of brands available in the market where isapgol has been mixed with other herbs
and effervascents. But to reduce the frequency of the stool or in the case of mild or occasional constipation
(in both conditions) it is better to use only pure and uncrushed isapgol husk. However, to combat severe


constipation, it can be mixed with other herbal laxatives. Occasionally, adding a teaspoonful of almond oil in
two gm of Isapgol husk and taking it with warm milk works well in stubborn constipation.
Caution: An overdose of isapgol or not taking sufficient liquids with it may pose a risk of partial or complete
intestinal obstruction. It should also be given with care during the active phase of rheumatoid arthritis as
due to its cold effect it may aggravate the pain and stiffness of the joints.
Kutaki (Picrorhiza Kurroa): The liver-saver
Traditionally used to treat various liver disorders, Kutaki is a well-known herb in the ayurvedic system of
medicine. Its small perennial plant is found in higher Himalayan ranges. Though the herb is self-generating,
unregulated overharvesting has made it threatened to near-extinction. At present, the Himachal Government
is encouraging its plantation in the Salooni Forest Division of Chamba. The dried rhizomes of the plant
constitute the drug. Scientifically known as Picrorhazia kurroa, kutaki has been in the focus of research in
various parts of the world for its liver-protective, anti-cholesterol, anti-oxidant and immune-modulating
activities. The drug contains bitter glucoside kutkin, a non-bitter product kurrin, besides vanillic acid and
another substance called kutikisterol. Ayurveda describes it as bitter in taste and light, dry and cold in effect.
While alleviating kapha and pitta, it has a wide range of action on the human body. Mainly accounted for as
Yatrik-uttejak (liver-stimulator), katuki is a digestive, carminative, anti-pyretic, anti-inflammatory and
purgative herb. It also possesses bhedaniya (accumulation-removing), anti-viral, anti-coagulant, diuretic and
expectorant properties. Kutaki is the foremost ayurvedic herb used for treating various liver diseases
including jaundice and cirrhosis. It is known to stimulate the liver, reduce inflammation and fight viral
afflictions. At the initial stage of the alcoholic liver disease, the use of kutaki helps to restore impaired liver
functions besides regaining appetite. Though known as a bitter tonic in low dosage, it is a reducing herb if
given in higher doses. Some of its common household uses are as under: It is a very popular home remedy
for viral jaundice. For this purpose, half to one gram of its dose is given twice a day with curd or honey. Its
various combinations are also administered in cirrhosis of the liver. With its saarak properties, it scavenges
the free radicals from the body and helps to restore the normal bio-chemical functions of the liver. Kutaki is
very useful in constipation. Normally, two to five grams of it, if taken at bed time, is sufficient to clean the
bowels. But one should be careful about not becoming habitual. Also, given in the virechna (purgation)
procedure of the panchkarma therapy, it is considered an excellent medicine that allays pitta diseases.
Certain ayurvedic texts also mention kutaki for the management of angina. For this purpose, a powdered
mixture of the bark of arjuna (one gram and of kutaki half gram), should be taken two times a day. Mulathi
powder can be substituted for that of arjuna. Due to its anti-inflammatory properties, kutaki is very effective
if used in combination with guggul in arthritis. These days the pharmaceutical market is flooded with many
types of liver-function-promoting medicines. Kutaki is an important ingredient of the majority of such
formulations. The classic ayurvedic preparation called Arogyavardhini Vati, which contains kutaki as its chief
ingredient, is a highly acclaimed medicine for treating various liver disorders besides many other diseases.
Triphala (Amla, Harad/Haritaki, Baheda/Vibhitaka) (Emblica Officinalis, Terminalia Chebula,
Terminalia Bellirica): Triphala: an age-old ayurvedic medicine
No other herb, or group of herbs, finds such repeated mention in the Ayurvedic system of medicine as
triphala. It has become a household name in our country. As the name suggests, triphala is a combination of
three important herbal fruits amla (emblica officinalis), harad (terminalia chebula), and baheda
(terminalia bellirica). The popularly known Triphala Churna is the powder of dried fruits of these herbs


without their seed part. Usually, these herbs are mixed in equal quantity but references are found when their
ratio has been modified as harad one part, beheda two parts and amla three parts.
The first of these fruits, amla, is the richest source of Vitamin C. According to an old Indian saying, what gold
is to the minerals, amla is to the herbs. It also contains tannic acid, resinous matter, glucose, protein,
cellulose and calcium. Amla is useful as stomachic, antipyretic, hair tonic, alterative and nerve-brain tonic.
Anaemia, hyperacidity, urine anomalies, haemorrhages, epistaxis and gynaecological disorders are among
the indications where amla is prescribed as medicine and also as a preventive, restorative and curative.
The next among this traid, baheda or vibhitaka, is a pungent, acrid and bitter fruit. It is rich in Vitamin A and
has astringent, digestive, laxative, anti-allergic, anthelminitic(killer of intestinal worms) and expectorant
properties. Baheda, in fruit form, is used in a number of ailments like cough, bronchitis, billiousness,
inflammatory conditions of the small intestines, problems of the eye, dropsy and in the enlargement of liver
and spleen.
Finally, harad or haritaki which is also known as pathya in Sanskrit is also a very prestigious herb of
Ayurveda. It is a carminative, a killer of intestinal worms, a laxative, and is not only a general tonic but also a
protector of the lungs. Harad contains tannin up to 30 per cent, chebulinic acid and a sufficient amount of
Vitamin B complex. The use of harad is beneficial in a number of diseases like asthma, constipation, piles and
sinus allergies.
When these three fruits are mixed together, an excellent combination is achieved which can cure all the three
vitiated doshas like, vata, pitta and kapha. Triphala is used as a medicine as well as a rejuvenating agent. Its
use removes toxins and various other undesirable accumulations from the body. Triphala is known to
nourish the tissues by increasing digestion and assimilation and, while regulating the metabolism, it
strengthens all physiological systems. It also acts as a very good antioxidant.
Triphala helps one to recover from anaemia, indigestion, bowel toxicity and constipation. Its use is also
beneficial in chronic lung disease, skin disorders, eye problems, hypertension and conditions where
cholesterol is raised. Ayurvedic texts are replete with references where distinction is made according to
disease and the use of triphala is prescribed with different anupaan or modes. However, if it is to be taken in
the morning, one should mix it in honey. During daytime it should be taken with warm water and at bedtime
with warm milk. Its average daily dose varies from two to five gms.
Triphala: the miracle drug
Of the countless herbs and herbal combinations used in the ayurvedic system of medicine, triphala holds as
exalted status as no other drug does. Deeply embedded in the Indian ethos, it was trusted as a multi-purpose
medicine by the ancient people and is relied upon by millions even today. Known as phalatrikand vara in
Sanskrit, triphala is a combination of the pulp of three famous fruits or herbs amla (emblica officinalis),
harad (terminalia chebula) and baheda (terminalia bellirica).
If we analyse each ingredient separately, amla is famous as the richest natural source of Vitamin C. Besides
this, it contains tannic acid, resinous matter, glucose, protein, cellulose and calcium. Amla has cooling,
astringent, digestive, carminative, diuretic, anti-pyretic, aphrodisiac and anti-oxidant properties. It is
considered useful in tackling a vast array of diseases like acid dyspeptic disease, urinary anomalies, skin


problems, chest diseases, jaundice, hemorrhagic conditions, emaciation, hair and eye diseases. It is also
regarded as a tonic.
Harad, the other constituent of triphala, is dry, light and hot in effect and has carminative, digestive, anti-
inflammatory, anthelmentic, cardiotonic, aphrodisiac and restorative properties. It is said to be endowed
with the same healing effects as those of amla, but is additionally beneficial in flatulence, constipation, piles,
cough and colds. Harad is also a drug of choice in sinus allergies, lung diseases, liver and splenic
enlargements and obesity.
The last among this triad is baheda. Slightly hot in effect and pungent, acrid and bitter in taste, it has
astringent, digestive, expectorant, antiemetic and rejuvenating properties. Modern research has proved it to
be an anti-histaminic, bronco-dilator, anti-stress, anti-viral and endurance promoting herb. Baheda is very
useful in disorders of the respiratory tract like cough, bronchitis and asthma and is also given to treat
insomnia and general debility.
In totality, triphala is a unique combination having dual properties of a medicine and a rejuvenating agent.
Its recommended use helps alleviate all vitiated doshas the vata, the pitta and the kapha and detoxify the
body of various undesirable accumulations. Besides nourishing the tissues by improving absorption,
digestion and assimilation of the food, it corrects the body, metabolism, strengthens all physiological systems
and acts as an excellent anti-oxidant.
Though generally triphala is used to treat conditions involving indigestion, bowel toxicity and constipation,
its numerous other therapeutic uses make it a distinct medicine in the ayurvedic pharmocopeia. It is a drug
of choice to treat anaemia, eye problems, premature graying of hair, disorders of the urinary and genital
tract, chronic skin and lung diseases, metabolic disorders like obesity and raised uric acid and cholesterol.
The average daily dose of triphala powder varies from two to five gm, but can be individualised according to
the need and suitability of the patient.

Triphala: a unique herbal combination
Triphala, a house-hold name in India, is a unique herbal combination. People want to know more and more
about it because of its usefulness. Generally, equal mixing of dried pulp of harad, baheda and amla (without
the seed part) is considered the most acceptable formulation oftriphala, but references are also found where
the ratio of each of these is changed to gain a particular therapeutic benefit.
Triphala strengthens immunity, neutralises the activity of carcinogens and supports balanced digestion,
absorption and assimilation. As an anti-oxidant and tonic, it can be used in three different ways. If it is to be
taken in the morning, mix it with a little honey during the day-time and take it with fresh water. At bed-time
it serves well if it is taken with warm milk. One of the earliest treatises of ayurveda, the Harit Samhita, has
the mention of Triphala Kalpa where it is used to assuage the symptoms of premature aging.
In obesity resulting due to dietary and lifestyle aberrations, taking once a day two to five gm of triphala
powder with honey or warm water enhances the efficacy of any other anti-obesity treatment. The triphala
decoction mixed with a little honey also serves the same purpose. Besides having properties to lower the
high cholesterol level, triphala is an excellent medicine to treat the raised uric acid level also.


Triphala can be effectively used to strengthen the respiratory system and to treat various sinus allergies,
cough, bronchitis and chest diseases. Though independently each of the ingredients of triphala has its won
therapeutic value, here it is a slightly different combination amla one part, harad two parts and baheda
three parts which if taken with honey turns out to be an excellent herbal expectorant. If the cough is dry
and non-productive, the ratio of harad and amla can be interchanged.
Due to its rejuvenating and revitalising properties, triphala is amply used for skin care. It can be taken mixed
with 500 mg each of giloy satva and lauh bhasma to treat blemishes, pimples and anaemia. In unidentified
skin allergies, inflammations, infections and stubborn conditions like psoriasis, concomitant use for triphala
enhances the efficacy of the basic treatment. A wash with triphala decoction is beneficial for hair and scalp
care and conjunctivits, gargles in mouth ulcers and if taken internally helps treat liver diseases.
Triphala with amla in four parts, harad two parts and baheda one part makes an effective digestive aid.
To treat acidity, gastritis and constipation, two gm of this combination can be taken after mixing it with a
little of sugar preferably one hour before dinner. For more severe cases of acid dyspeptic disease, 250 gm of
kamdudha Rasa (Mukta Yukta) can be added to it.
Ayurvedic texts mention that in vata diseases triphala should be taken with sesame oil, in pitta diseases with
ghee and in kapha problems honey serves as its adjunct. Many experienced physicians start the treatment of
certain chronic ailments only after a few days of administration of triphala. In some cases, where it is used
for a longer period as a laxative, the drying effect of harad can cause dependence. It should be given with
care to pregnant women. It is contraindicated in conditions like diarrhoea, dysentery and IBS. For proper
setting of the dosage and to be on the safer side, an expert opinion can help in gaining its maximum benefits.

Ashoka (Saraca Indica): Ashoka dispels womens grief
Ashoka (Saraca indica) is a medium-sized evergreen tree which is found throughout the India subcontinent
more commonly in the central and eastern Himalayas and also along the western ghats. This tree is often
confused with the tall, and ornamental tree, botanically known as Polyalthia longifolia. The use of Ashoka as
medicine was known to Indians since ancient times. References in this regard are found even in the
Ramayana. Some of the leading lights of Ayurveda, who have had the first-hand clinical experience with
Ashoka, include Charak, Sushruta and Bhavamishra.
Ashoka is highly acclaimed for its utility in gynaecological problems. it has been described as kashaya
(astringent) and tikta (bitter) in taste and laghu (light) and rooksha (dry) in effect. The bark, leaves, flowers
and seeds of the plant are of medicinal value. The main chemical constituents of the bark are tannin,
catechol, an essential oil, organic calcium and iron compounds. Ayurvedic texts describe more than 50
preparations for the treatment of a variety of ailments in which its stem bark is used as one of the main
ingredients.
The herb stimulates the uterus, making helpful contractions more frequent and prolonged. Ashoka also has
an astringent but stimulating effect on the endometrium, and the ovarian tissues, and is useful in many
gynaecological problems such as uterine bleeding associated with fibroids and the treatment of leucorrhoea.
It is used with success in cases of internal bleeding, piles and haemorrhagic dysentry.


Ashoka has been efficacious in regularising menstrual disturbances without producing any side-effect. Its
effect on the ovarian tissue may produce an oestrogen-like activity that enhances the repair of the
endometrium and stops bleeding. In metrorrhagia, in addition to decreasing the uterine bleeding, it
regularises the interval between two cycles. Besides treating the symptoms of fatigue and generalised
weakness, the use of Ashoka provides immense relief from painful menses, the premenstrual syndrome and
non-specific white discharge.
The daily full dose of the powder of the Ashoka bark is up to 10 gm in three divided doses in a day. However,
a decoction of it can also be prepared by boiling it in water. The famous classic Ayurvedic medicine
Ashokarishta and Pushyanug Churna contain Ashoka and are in use for several centuries for several
problems of women. However, Ashoka should be given with caution in thrombotic disorders.
Guggul (Commiphora Mukul or Balsamodendron Mukul): Guggul: Natures mighty weapon against
arthritis
GUGGUL is a familiar name in Ayurvedic medicine. The Atharva Veda dedicates a full verse of five lines to it.
Ever since the Vedic period, scores of scholars and researchers have analysed and experimented with it,
discovering, as they went along, its remarkable therapeutic profile. Guggul happens to be an oleoresin
exuded by an ordinary-looking tree called in botanical terms as Commiphora mukul or Balsamodendron
mukul. This resinous mass undergoes a typical process of purification to make it fit for human consumption.
Ancient acharyas have described guggul as bitter in taste but hot in effect. It has qualities to pacify all three
doshas in the body (vata, pitta and kapha). It is also described as light, dry sharp, sticky and unctuous. The
chemical composition of guggul depicts it as mixture of a variety of organic compounds and inorganic ions. It
also contains mineral matter mostly consisting of silicon dioxide, calcium, magnesium, iron and a volatile oil.
Guggul is a very potent drug for various types of joint problems such as rheumatoid arthritis, osteo-arthritis
and gout. Its therapeutic use helps in reducing pain, swelling and tenderness of the inflamed joints. Guggul
has multiple actions on various other systems of the human body. It is alterative and anti-atherogenic. It has
anti-hypercholeterolemic properties. Besides this, it is known to stimulate expectoration, and is
immunostimulant and emmenogogue (that which promotes menstrual discharge).
Guggul has a dual profile at least for the practitioners of modern medicine. It is anti-inflammatory as well
anti-lipemic. In ancient times, one of its primary indications was known as medoroga which is similar to the
modern descriptions of obesity.
Recent experiments have proved guggul as a medicine that significantly lowers serum triglycerides and the
cholesterol level as LDL and VDL cholesterol (the bad cholesterol). At various places, trials are in progress to
use guggul effectively in combination with another well-known herb, Pushkarmool, for combating chest pain
and allied problems of angina.
Classical ayurvedic literature has a separate group of formulations where guggul is used as a chief ingredient.
To name a few, Sinhnad Guggul and Yogaraj Guggul (for arthritis, paralysis and other disorders caused by the
imbalance of vata dosha), Kaishore Guggul and Triphala Guggul (for the regulation of fat metabolism) and
Kanchnar Guggul (for soft-tissue inflammation) fall in this group. The average daily dose of guggul is two to
four gms.


Although the use of guggul in therapeutic dose appears to be safe and non-toxic, the following precautions
are advised: Since it is a uterine stimulant, its use should be avoided in the first trimester of pregnancy.
Persons with liver disease and inflammatory bowel problems are also advised to consul his physician before
using it.
Haldi (Curcuma Longa) (Turmeric): How turmeric helps keep us healthy
Turmeric has been used in India since ages not only as a common household spice but also as a curative herb.
Well documented by ancient ayurvedic texts and supported by a large number of scientific studies, the last
few years have seen an increased interest in its medicinal properties. Turmeric (commonly called haridra or
haldi) is the rhizome of the plant curuma longa which is used for medicinal and culinary purposes.
The major chemical constituent of turmeric is known as curcumin which is responsible for many of its
pharmacological activities. Turmeric possesses antibacterial, anti-inflammatory, anti-arthritic, anti-
hepatotoxic (liver protective) and anti-allergic properties. Ayurvedic texts have additionally described it to
be good for skin ailments and also as a blood purifier, wound cleanser and healer, remover of body toxins,
killer of abdominal worms and a wind-repellent agent.
Data obtained from several studies suggest that turmeric definitely has an anti-cancer role, may it be the
countering of initiation, promotion and progression of the disease or of increasing the immunity by
enhancing natural anti-oxidant functions of the body. Curcumin has shown good results while being used to
treat squamous cell carcinoma of the skin and the ulcerating oral cancer. Evidence from laboratory and
animal studies suggests that curcumin has potential in various other forms of malignancies like those of
prostate, breast, cervix and colon.
Turmeric induces the flow of bile, which helps break the fats in our food. In its anti-allergic role, it is a drug of
choice to be used for naso-bronchial afflictions, sinusitis and common coughs and colds. Added with any
other herbal cough formula, turmeric enhances its efficacy. Because of its ability to reduce inflammation,
turmeric is an effective adjunct to relieve the symptoms of osteoarthritis. Old ayurvedic texts additionally
indicate it to be beneficial in many other health disorders like anaemia, jaundice, obesity and diseases of the
urino-genital tract.
Turmeric is also known as a household beauty aid. As a constituent of ubtans, it enhances glow on the face
and is a trusted medicine to treat blemishes, pimples and non-specific skin allergies and inflammations.
Mixed and crushed with the same amount of dried amla and sugar, half a teaspoonful of this combination, if
taken with water two times a day, boosts body immunity and can be given along with any other therapy to
treat stubborn skin ailments. As a ready first aid, turmeric powder is applied on minor cuts, wounds and
abrasions after mixing it in a little of desi ghee.
Since many of the herbs also have their contra-indications, an over-dose of turmeric, instead of protecting
the digestive tract, can enhance acidity. Though turmeric gives all its routine benefits when used as a kitchen
spice, its per day medicinal dose is one to three gm in two or three divided doses. Turmeric should not be
taken singularly by those who are suffering from gall stones or the obstruction of the bile passage. Similarly,
it should also be used carefully where the patient is taking any other medicine which acts as a blood thinner
agent or delays its coagulation.



Haldi: a versatile medicine
In the event of a small emergency arising due to a knife cut in the kitchen, guess what will an average Indian
housewife do. No prize for answering. She will find the closest and the safest household remedy at hand
turmeric or haldi.
Turmeric has been used as a herb and a spice in India for thousands of years. This yellow-coloured rhizome
became the focus of world attention when an American pharmaceutical company moved to get a patent on it.
Turmeric grows all over India and is cultivated as a commercial crop. Known by many names as haridra,
nisha and kanchani in Sanskrit (and haldi in Hindi), its scientific name is Curcuma longa.
Turmeric finds mention in almost every ayurvedic treatise ancient, medieval or modern. It has been
described as tikta and katu (bitter and pungent), laghu, rooksha and ushna (light, dry and hot). Turmeric
alleviates kapha and vata. Sages supporting Ayurveda have extolled it as digestive, astringent, anti-diabetic,
and helpful in blood formation. It has also been described as varnya (good for skin).
Turmeric contains volatile oils, vitamin A, protein, minerals and an overwhelming amount of carbohydrates.
Its main active constituent is a substance called curcumin, which has been shown to have a wide range of
therapeutic effects. It is a known anti-bacterial, anti-allergic, carminative, diuretic and anti-oxidant herb. It is
used in a number of diseases like acne, blemishes, burns, autoimmune disorders and liver diseases. Turmeric
is currently being evaluated for its anti-cancer properties as curcumin has been shown to inhibit tumours of
the skin and the colon when it is administered in the early stages of carcinogenesis.
Used both externally and internally, some of the common household prescriptions of turmeric are as under :-
* As household first aid, the turmeric powder is applied on cuts and bruises. It works as an excellent
antibiotic.
* Apply a poultice of the turmeric paste with ghee or sesame oil, when bearably hot. It is an effective remedy
for sprains, wounds and inflammed joints.
* Turmeric is an important ingredient in herbal cosmetics. Used in ubtans or face packs, it helps improve the
complexion. Its powder with an equal quantity of powders of white sandal, orange peel, majeeth and rose
leaves is an effective paste to cure blemishes and pimples.
* Make a powder of equal amounts of turmeric, amla and sugar. Take one gram of it twice a day for a couple
of weeks. It is a tried medicine in conditions involving chronic pruritis and urticaria.
* Persons responding to seasonal changes with flu, coughs and running nose are administered honey mixed
with turmeric or milk boiled with a little of turmeric.
Although turmeric is used in a number of classic ayurvedic medicines, Haridrakhand is the most famous. It is
known as a good blood purifier, an anti-allergic medicine and a systemic corrector. For therapeutic use,
turmeric can be given up to 2 gm in two or three divided doses in a day. Though its use is generally safe, an
overdose can cause acidity and nausea. As turmeric can reduce blood clotting, it should be used with caution
by people taking anti-coagulants.



Turmeric Go for Gold
Ayurveda the ancient medical science is based on the principle of preventing diseases. It directs us to resist
the diseases through our food habits and life styles. Same principle was stressed by Hippocrates also Let
your food be your medicine was his advice to man kind .
Lets know more about a very well known spice in Ayurveda yet not completely understood by common man.
Over the last several years, there has been increasing interest in turmeric and its medicinal properties.
But Ayurveda has immensely praised the medicinal qualities of turmeric which finds its place in almost all
ayurvedic preparations related to liver and skin disorders.
This herb has occupied the shelves of every Indian kitchen since 6000 years and is considered as king of
kitchen. It is used daily in cooking. Apart from cooking it is also used as beauty aid and as a dye.
Turmeric (Curcuma Longa) belongs to Zingiberacae Family and is a perennial plant that grows 3 to 5 feet
high in the tropical regions .In India it is grown allover but specially in Bengal, Bombay and in Tamilnadu .
Ayurveda appreciates the medicinal qualities and color of turmeric. This is evident through the various
names of turmeric specified in ancient texts of ayurveda. Some of these are
Haridra enhancer of body complexion.
Kanchani looks like gold .
Nisha imparts beauty by enhancing complexion which is as beautiful as full moon night
Gowri yellow in color
Krimighni works as a Antibacterial and antihelmenthic.
Yoshit priya used in Gynecological disorders.
In Hindi turmeric is known as haldi .
The rhizomes or roots of this plant are used as medicine and for other purposes. The rhizomes are boiled,
dried and then powdered. This powder is used for all purposes.
The active chemical component of turmeric is curcumin. Curcumin is a strong antioxidant and reduces
inflammation by reducing histamine levels. Curcumin protects liver, reduces cholesterol, and prevents
internal blood clotting thus preventing heart attacks and liver tissue damages.
Turmeric is very safe. But special precautions should be taken in persons who have gall stones, hyperacidity,
stomach ulcers and obstructive jaundice.
Ayurveda explains the qualities of turmeric as light and dry. It has pungent and bitter taste. It is widely used
in skin, respiratory and liver disorders. It purifies blood and enhances complexion.
Medicinal properties of turmeric Go for Gold!
Effects of Turmeric-


On Liver
Ayurveda has recommended this golden herb to purify blood and prevent it from clotting. It is extensively
used to protect liver from toxins and microbial. Turmeric increases the secretion of bile, promotes free flow
of bile. This herb can be used to overcome toxic effects of alcohol on liver. This reduces cholesterol and
protects heart.
Use of tea spoon of turmeric with warm water rejuvenates the liver and expels toxins out of it.
On respiratory system
Turmeric is very effective in bronchitis, productive cough and asthma.
One spoon of turmeric boiled in milk should be consumed with a spoon of pure ghee in conditions like
bronchitis, asthma and productive cough. This gives very good relief and expectorates excessively produced
mucous in lungs.
On ageing
The antioxidant properties of turmeric give us young looks and make us to feel young. It reduces
inflammation in joints, protects the heart, reduces cholesterol and keeps us very healthy.
On Diabetes
It is widely used in ayurvedic preparations for diabetes. It lowers the blood sugar and increases glucose
metabolism.
On Uterus
It initiates regular menstrual cycle and reduces menstrual cramps.
On skin
Blood nourishes the skin and it is known fact that pure blood always keeps the skin glowing and radiant.
Turmeric purifies blood, nourishes skin and gives it a healthy natural glow and radiance.
A traditional face pack of India consists of gram flour, pure turmeric powder, milk and honey. This reduces
inflammation of skin, smoothens it and prevents many skin ailments.
On Stomach and Intestines
Turmeric enhances digestion, normalizes metabolism and expels intestinal parasites
On Wounds
Turmeric accelerates healing process and readily reduces pain and inflammation. Thick Paste of turmeric
applied on wounds acts as an excellent antibiotic and anti inflammatory.
On Yogis


Turmeric purifies and cleans the body. It is a tailor made herb for yogis. It increases the flexibility of muscles,
reduces inflammation in muscles and joints and helps to perform yoga with confidence and delight.
Pippali (Piper Longum) (Long Pepper): Pippali: wonder herb (long pepper)
Popularly known as long pepper or magh it is one of the prestigious herbs of the Ayurvedic system of
medicine whose use and acceptance has remained intact since the Vedic era. Called by many names in
Sanskrit as kana, magadhi and krishna, pippali is a greyish black, one to three inches long cylindrical fruit
that grows on a weak and slender plant.
Pippali has been described as katu (pungent) in taste and laghu(light), snigdha (unctuous), tikshana (sharp)
and anushna (neither hot nor cold) in effect. It pacifies vata and kapha but promotes pitta. Its chemical
composition consists of a volatile oil and resinous matter and two alkaloids known as piperine and
piperlongumine.
Pippali is a powerful stimulant for the digestive and the respiratory systems. It is digestive and carminative.
It also has beneficial effects on lung afflictions. Due to its multidimensional effect on the various systems of
the body, it has been described as antipyretic, diuretic, aphrodisiac, immuno-stimulant.
Pippali, a tonic, is well known as a catalyst and yogvahi. Its benefits are increased bioavailability and
enhanced the absorption of other active ingredients of the medicinal compound.
In Ayurveda, pippali has been in use for the prevention and cure of chest diseases like asthma and bronchitis
down the ages. Its therapeutic use clears the sinuses and helps in relieving various respiratory problems like
allergies, spasms and infections. In various other diseases like anorexia, constipation, piles and in conditions
where liver and spleen functioning needs improvement, pippali is used independently or in various
combinations. Some of its common household uses are indicated below.
Pippali is a very good medicine for chronic but non-specific febrile conditions. Half a gram of its dried
powder should be taken twice a day with a little jaggary.
One gram each of the harad and pippali powder, which is known as abhya-pippali churana, (if taken twice a
day mixed with honey), is a good recipe for the patients who complain of passing incomplete and mucous-
mixed stool several times in a day.
People, who have gas formation and abdominal distention with the intake of milk, are advised to boil a small
piece of pippali along with milk.
Pippali is also helpful in sporadic chest infections and sinus problems. It can be taken half to one gram twice
a day with honey.
Acharya Charak has eulogised pippali as one of the best rasayanas which promotes health and ensures
overall well-being by improving the qualities of all the living tissues of the body. He has mentioned Pippali
vardhman rasayana a specific regime for the kayakalpa therapy where its dose is given in ascending and
descending orders. Pippali is used in many other famous classic medicines such as Chyavanprash, Sitopladi
churna, Pipplyasava and Chousath prahari pippali. However, many acharyas have cautioned against its
single, constant and unmonitored use. The root of pippali, known as pipplamoola, is considered a separate
herb and will be discussed in these columns later.


Jamun (Eugania Jambolana): Jamun: fruit and medicine
Phalendra means the king of fruits, and that is how jamun is described in the Bhavaprakash Nighantu,
Ayurvedas classical treatise. Described by many names as nandi, rajjambul and surabhipatra, this purple and
small fruit, more commonly known as Jambuphalam in Sanskrit, became synonymous with the landmass
geographically described in ancient times as Jambudweepa, which included the Indian subcontinent.
Botanically known as Eugania Jambolana, its appearance coincides with the seasons first showers.
Ancient exponents of Ayurveda praised the prophylactic and therapeutic properties of jamun and described
it as the panacea for summer and monsoon ills. It has been mentioned as a delicious and detoxifying
appetiser.
Jamun has properties which prevent excessive urination or sweating and it is also a thirst-retardant and
blood-purifier.
Jamun alleviates kapha and pitta and, to top it all, it is a very popular herbal medicines that controls diabetes.
Almost all parts of the jamun tree , such as the bark, the leaves , the fruit and the seed are known to possess
medicinal properties. The bark is acrid and bitter in taste and is a very good astringent. It is used in
diarrhoea and dysentery and also in conditions where the patient passes blood-mixed stool. The ash of the
jamun leaves is an essential ingredient of many popular tooth powders and is a very effective remedy for
spongy gums. Its fragrance helps cure bad breath.
The jamun fruit has more varied uses than any other part of the tree. its fruit is largely eaten raw and its
peculiar pulp leaves a dark purple tinge on the tongue for several hours. Apart from containing oxalic and
tannic acids and certain alkaloids, it is also rich in carbohydrates, minerals and vitamins. The ripe fruit is a
carminative, digestive, coolant and liver stimulant. The jamun vinegar has similar properties. As a home
remedy, jamun is used in a number of conditions.
Here are a few tips:
People in the countryside use 10 to 20 ml juice of jamun leaves to control non-specific epistaxis ( nasal
bleeding). The same juice is effective in the case of nausea and vomiting caused by indigestion and gastritis.
Due to its astringent properties, its bark is used in ulcerative colitis. Taking one gram of its dried powder
along with the bark of the kutaj tree twice a day controls stool frequency and also helps reduce bleeding
from intestinal ulcers.
The ash of jamun leaves mixed with an equal amount of the ash of hard almond shell makes an excellent
manjan. Its regular use strengthens the teeth by checking bleeding and gum infection. To curb bad breath, a
little peppermint can be mixed in this tooth powder.
Jamun seeds are used to control diabetes since time immemorial. After being powdered, they can be used
independently or with any other antidiabetic medicine.
The famous Basant Kusmaker Rasa, if used with one gm of powder of jamun seeds, besides controlling the
frequency of urine, helps in lowering the sugar level both in urine and blood. However, unripe jamun should
not be eaten. Overeating of ripe jamun can cause hyperacidity and retention of gas in the abdomen. To


counter these conditions half teaspoonful of the roasted jeera powder and a pinch of black salt should be
taken with warm water.
Ghee Kunwar (Aloe Vera): Aloe: Natural healer
As a healing plant, aloe is something of a celebrity. This one-foot-to-two-feet-tall perennial herb is found all
over India. In many homes it is a practice to grow it in flowerpots. Since the herb imparts youthful energy
and increases femininity, its Sanskrit name is Kumari. More commonly it is known as ghrit kumari or ghee
kunwar.
Described as bitter, cold, unctuous and heavy, aloe finds mention in many ayurvedic texts. Though it
alleviates all the three doshas, according to its actions on human body, aloe has been classified as bhedaniya
(accumulation-breaking herb), netrarogaghna (alleviating ophthalmic diseases) and pleharogaghna
(ameliorating diseases of the spleen).
On the cutting of its thick and fleshy leaf, aloe yields a sticky, shining and transparent gel which is its
medicinal part. If dried in the sun, the gel turns into a wax-like non-transparent blackish substance called
kumarisar or musabbar. Bitter, hot and pungent in its post-digestive effect, musabbar is more often used by
the exponents of Unani medicine than by their ayurvedic counterparts.
Aloe is a carminative, digestive, diuretic and anti-inflammatory medicine. Given in large doses,, it acts as a
purgative and kills intestinal worms. Besides having rejuvenative properties, it also benefits if it is given in
cases of liver and spleen disorders.
Aloe enhances the blood supply to the uterus and helps in its contraction. Due to the presence of certain
enzymes, polysaccharides and nutrients, it has a positive cosmetic value. Experimental studies have also
confirmed its anti-bacterial and anti-fungal action besides wound-healing properties.
Aloe is a popular home remedy. It is used to meet many situations. Here are a few tips for using it in our day-
to-day life:
For minor burns and scalds, aloe should be immediately cut and squeezed on the affected part. Its gel dries
into a natural bandage. It promotes healing and helps keep burns from becoming infective.
Taking 10 gm of aloe gel with gm of turmeric powder acts as an effective blood purifier. Regularly
applying a little of aloe gel on the face helps remove blemishes. It is a skin conditioner, moisturiser and also a
natural sun screen. It is a much-sought-after herb in the cosmetic market.
Making a dish of aloe gel by roasting it in a small quantity of desi ghee and taking it once or twice a week
with meals is a common practice in rural India. This recipe is helpful in case of chronic gas trouble, distention
of the abdomen and chronic constipation.
Used one week before the due date of menses, aloe is a good remedy for delayed and painful periods. It
improves pelvic circulation and removes spasm. The use of aloe is also indicated in many geriatric problems
like neuromuscular weakness and osteo-arthritis.


The famous classic ayurvedic medicines, Kumaryasava and Rajaprivartini Vati, contain aloe as an important
ingredient. These are in practice for curing abdominal diseases and several, problems of women. For regular
and single use, the dose of the aloe gel or its juice is 10 to 20 gm daily.
Neem (Azadirachta Indica): Neem: Natures pharmacy
THE medicinal properties of neem have been known to Indians since time immemorial. The earliest
ayurvedic literature refers to the benefits of all parts of this majestic tree fruit, leaf, bark, flower and root.
Its scientific name, azadirachta indica, has been derived from the Persian word azadiracht-e-hind which
means a freely growing tree of India. Due to its immense utility to mankind, today the saga of neem has
spread to the far corners of the globe.
Ayurvedic texts describe neem as tikta and kashaya ( bitter and astringent) in taste and laghu and sheet a (
light and cold) in effect. It allays kapha and pitta but aggravates vata. Modern studies have resulted in finding
various alkaloids, volatile oils, tannin and traces of calcium, potassium and iron in it. Neem seeds yield a non-
volatile oil which is of high medicinal value.
Bhava Mishra, the ancient ayurvedic scholar, has attributed different properties to the various parts of the
neem tree. While , in general, neem has been described as an anti-pyretic, an anthelmenthic and a blood
purifier, its bark is cool, astringent and the healer of wounds.
Neem leaves are carminative, anti-bacterial and anti-diabetic. Its fruits are bitter and have purgative, anti-
haemorrhodal and anthelmenthic properties whereas the flowers and seeds are an antacid and a blood
purifier respectively. The use of neem oil is indicated in a wide range of skin disorders.
Neem has also fascinated the exponents of modern medicine and it has become a subject of scientific
research in many parts of the world. Although it has proved to be an excellent upkeeper of the environment,
an effective pesticide and a useful element in veterinary medicine, modern studies have come close to the
findings of ayurvedic seers regarding its benefits for human health. The use of neem is indicated in a number
of diseases ranging from fever, skin troubles, acidity, piles and liver diseases to conjunctivitis, alopecia and
certain fungal and viral afflictions. Since neem also has spermicidal properties, experiments are being carried
out to use it as dependable contraceptive.
Neem has been an indispensable part of our home remedies for ages. Here are some simple ways to use it in
everyday life.
Boil neem leaves in water and add it to the bathing water along with rose water for relief for itching,
excessive perspiration etc.
Use pure neem oil mixed with coconut and sandalwood oil for treating hairfall, premature greying, lice
infestation, dandruff and other scalp infections. For acne, pimples and skin infections, apply neem leaf
powder mixed with water to the affected area.
Chewing four or five neem leaves regularly helps in cases of hyperacidity and diabetes. In jaundice, taking on
an empty stomach 10 to 20 ml of juice of neem leaves along with one teaspoonful of honey for seven days is
beneficial.


While in the sophisticated market the use of the active principles and extracts of neem in soaps, shampoos
and tooth pastes is not new, one can see persons regularly using simple neem twigs living a very healthy life.
Classical ayurvedic literature mentions a large number of neem formulations. Apart from the famous
Nimbadi Churna, there is another formulation known as Panchnimb Churna which contains all the five parts
of the tree.
An Introduction to Neem Rasayana
Neem, also known as nimba or margosa, is regarded by the ancients and modern science alike as a powerful
healing herb with diverse applications. Described in the Ayurvedic texts as sarva roga nivarinithat which
keeps all diseases at bay or arishthareliever of diseaseNeem has been used in the Ayurvedic tradition for
thousands of years to maintain health. The roots, bark, gum, leaves, fruit, seed kernels and seed oil are all
used in therapeutic preparations for both internal and topical use.
Specific benefits of Neem
Neem is regarded as a powerful supporter of the bodys natural defense mechanisms. Thus it helps support
natural immunity, and helps protect the body from free radical damage. Free radicals have been implicated
in a number of diseases as well as premature aging.
Because it offers the bitter and astringent tastes, Neem is especially helpful for balancing Pitta and Kapha
doshas.
Neem leaves are regarded by Ayurvedic healers as an effective internal cleanser. Neem leaves have a
powerful purifying effect on the blood and help cleanse the liver and skin of toxins. Neem leaf tea with a dash
of honey can help soothe a dry irritated throat.
Neem bark is cooling and astringent, and is particularly helpful when taken internally for Pitta-related issues
such as excess stomach acid and premature thinning and graying of the hair. It is also helpful in alleviating
tiredness and helps maintain oral health, including healthy gums. Externally, Neem bark has been used for
centuries by people in India to clean the teeth and gums. It helps maintain oral health and purifies the breath
because of its anti-bacterial property.
Neems anti-bacterial and anti-fungal properties have been well known for centuries and find extensive
application today in soaps, shampoos and other skin formulations.
Neem is regarded as a twacha rasayana in the Ayurvedic literaturean herb that is excellent for the skin.
Neem has a purifying and clarifying effect, drawing out excess oil and smoothing out blemishes, so its
wonderful for persons with Kapha (earth or water predominant) skin. It is also soothing for dry, irritated
skin when combined with Aloe Vera or rose water. Because its cooling nature, Neem is also helpful for Pitta-
related skin inflammation.
Neem also helps maintain healthy nails. Neem oil can help restore damaged cuticles or brittle or yellowed
nails with regular use. Taking Neem internally also helps keep skin, hair and nails healthy. In addition to
maintaining the color and strength of hair, Neem can also help with a dry, flaky scalp and lice. Mix a few
drops of pure Neem oil with a base oil such as coconut for Pitta and sesame for Kapha and apply comfortably
warm oil to the scalp, covering the hair strands as well. Wrap your hair in a warm towel and leave on
overnight or for as long as you can before you shampoo.


Neem is also regarded as chakshushyaan herb that is good for the eyes.
With so many therapeutic applications, little wonder that Neem has been called the village pharmacy in
India and is gaining increasing attention from researchers all over the world.

Guduchi, Giloy (Tinospora Cordifolia): Glad with giloy
GILOY is a well-known name in Ayurvedic medicine. It has references in the Ramayana and the Durga
Saptashati. Almost all ancient acharyas of Ayurveda have studied and analysed its remarkable healing
properties and called it amrita (nectar).
Giloy is famous for its usefulness to man by its conduct of strengthening the immune system and keeping the
functioning of various body organs in a balanced state. Due to these unique properties, it continues to get an
exalted status and trust and respect from physicians and patients.
Known by many names in Sanskrit such as gaduchi and kundalini and scientifically called Tinospora
cordifolia, its climber is a common sight in the countryside of tropical India. Growing spirally and clinging on
to big trees, and sometimes even to electricity poles, it throws aerial roots, gradually covering the host. The
stem and leaves of giloy are of medicinal importance.
Its chemical composition consists of various alkaloids, glucocides, fatty acids and volatile oils. Ayurvedic
texts describe it as bitter and astringent in taste and heavy, unctuous and hot in effect. It pacifies all the three
doshas. Vaidyas accustomed to the practice of pharmacology apply a specific method to derive a starch-like
substance from the pieces of its stem which is known as satva (extract). This satva has the same properties
but is considered to be cold in effect.
The medicinal plant has been described as an anti-pyretic and anti-arthritic, a stomachic, a blood purifier, a
nutritive agent and a bitter tonic. It is useful in fever, rheumatism, gout, dyspepsia and urinary diseases. It is
also an immuno-modulator, an anti-oxidant, a rejuvenator and a restorative tonic. Being an efficacious drug,
and because of its abundant and easy availability, giloy is a household name. Some of its common uses are as
under:
Chronic and intermittent fever: Its watery extract is known as Indian quinine. Taking 10 to 20 ml of it twice a
day is an effective home remedy in non-specific febrile conditions.
Rheumatoid arthritis: As an immuno-modulator giloy is well-known for its recuperative role in the treatment
of RA. Many acharyas have written that taking one gram each of the powder of giloy and sonth twice a day
along with the chosen guggul preparation is a simple and effective treatment of amavata.
Gout and raised uric acid: There is no better herb than giloy to lower the raised level of the uric acid. Patients
of gout can regularly take 20 ml fresh juice of giloy (stem and leaves). A decoction of dry giloy and
gorakhmundi is an excellent adjuvant. Kaishore guggul is another medicine for gouty arthritis.
Acid dyspepsia: Take half a gram of giloy satva with a piece of amla murabba daily on an empty stomach. It is
also a very good medicine for the burning hand and feet syndrome. Diabetics can take it in one gram of dry
powder of amla.


General weakness: During convalescence, the use of giloy satva expedites the normal functioning of the body.
It is a drug of choice in a number of other problems like the malfunctioning of the liver, urinary tract
ailments and sexual diseases. It gives excellent results as an anti-oxidant and herbal rasayana.
Giloy is used in countless classic Ayurvedic formulations. Nowadays, more and more multinational
pharmaceutical companies are in the race for coming up with new-fashioned derivatives of giloy. But none of
these segregated extracts should be confused with or compared to the composite use and broad efficacy of
the traditional giloy satva.
Jatamansi (Nardostachys Grandiflora, Nardostachys jatamansi) (Spikenard): The psychotropic drug
of Ayurveda
WHILE classifying the diseases according to adhishthana (place of origin), sages of Ayurveda have broadly
put them in two types: sharirik (physical) and manasik (mental). Apart from the medicines which act on
different systems of the human body, there are various herbs which have been described in the texts as
sangyasthapaka and manasdoshhar a (psychotropic). Jatamansi is the foremost of these herbs.
Found at high altitudes in the Himalayas and also known as sulomasa, bhutjata and tapaswini in Sanskrit,
Jatamansi truly resembles the uncombed hair of an ascetic. It has been described as a combination of three
tastes bitter, astringent and sweet. Jatamansi is light, unctuous, sharp and cold in effect and it alleviates all
the three doshas, specially kapha and pitta. Its chemical composition consists of a volatile oil and two
alkaloids besides an acid which is known as jatamansic acid.
Jatamansi is famous for its soothing and sedative action on the central nervous system. With an Ayurvedic
perspective, pranavata is an important depiction of vata dosha which is responsible for all mental
functioning and giving tone and tenor to emotions whether negative or positive.
Jatamansi is the most effective herb for putting an end to its imbalance. It is also an anti-convulsant, a
memory booster and a brain tonic. In addition, Jatamansi has carminative, anti-spasmodic, diuretic and
emmenogogue (that which promotes the menstrual discharge) properties.
Since ancient times, Ayurvedic physicians are using Jatamansi in a number of diseases like unmad (insanity),
apasmar (epilepsy) and yoshapsmar (hysteria). Due to its sedative action it is very effective in chronic
anxiety, depression, insomnia, migraine and tension headaches. In the menopausal syndrome it is used in
combination with other nervine tonics.
Jatamansi is also effectively used as an aromatic and cosmetic herbal drug to promote and protect skin
health. Here are some of its common uses .
n In chronic anxiety and depression, mix one gram of the Jatamansi powder, 250 mg each of akik, jaharmohra
and praval pishtis and 60 mg of mukta pishti. Regularly taking it twice a day controls hyper excitement and
anxiety. This formulation is effective not only in restlessness and palpitation but also in mild hypertension.
n To counter stressful conditions, take 2 grams of ashwagandha powder along with half a gram each of the
powders of jatamansi and brahmi. Taking it twice a day, preferably with milk, is a good recipe for treating
depression, insomnia, nervous exhaustion and psychological upheavals of the menopausal phase.


n Patients of migraine and tension headache can try powders of jatamansi and pipplamoola, one gram each,
added with half a gram of godanti bhasma twice a day for a couple of weeks.
Various classic Ayurvedic medicines such as mansyadi qwath and rakshoghna ghrit contain jatamansi as the
main ingredient. The short-term therapeutic use of Jatamansi is generally safe but its prolonged use may
need observation by a physician.

Vacha (Acorus Calamus): Brain Tonic
VACHA is one of the most renowned herbs used for mental disorders and diseases of the nervous system. In
Sanskrit vacha literally means speaking. It is a strongly aromatic, semi-aquatic perennial herb with a ginger-
like stem which spreads into the ground. This rhizome part of the plant is of medicinal use.
Vacha (botanically known as Acorus calamus; Hindi Bach) is one of the rare medicines which find mention
in the Vedas. Laterday acharyas worked to find more of its benefits not only to the brain and the nervous
system but also to other parts of the body. It has been described as bitter and pungent in taste and hot, sharp,
dry and light in effect. It alleviates kapha and vata but aggravates pitta. Dry rhizomes of vacha contain a
yellow aromatic oil which is volatile. It also has a bitter substance known as acorin.
In the ayurvedic system vacha is used as a nervine tonic and an anti-stammering drug. Experimental studies
have shown that it is a potent psycho-pharmacological agent having a positive effect on the memory and the
learning process. Many ancient texts have described vacha as an anti epileptic and anti-hysteric herb. It is
also known to possess carminative, digestive, diuretic and mildly sedative properties.
Though as a psychotropic medicine vacha is beneficial in cases of anxiety and depression, it is best used as a
nervine tonic.
Ayurvedic texts suggest that it is the premium herb to be used in cases of mental retardation, stupor,
syncope and epilepsy. It is helpful in many other problems like anorexia, chronic gas trouble, hypertension,
sluggishness of the liver and also in skin diseases. As a household remedy some of the common uses of
vacha are as under:
Combine in equal amounts the powders of vacha, shankhpushpi and brahmi. Half a teaspoonful of this
powder mixed with one teaspoonful of honey, if taken daily, is a good adjunct in the cases of epilepsy and
mental retardation. Taking with warm water, half a pinch of the vacha powder works well in the loss of
appetite, flatulence, distaste, dull abdominal pain and worms. It is a herb of choice to be used in the case of
loud eructations.
The powder of vacha and white sandal makes a very effective face-pack in the treatment of blemishes and
pimples. In many Indian homes, customarily, vacha is administered with honey in a minute quantity to
infants on the 11th and 21st days of birth. It is believed that this practice helps the child to be mentally active
and vocal.
Classic ayurvedic formulations like sarswatarishta and sarswata churna contain vacha as the chief ingredient
and are used for the promotion of memory and also in the treatment of many psychiatric problems. As a
single drug, the dose of vacha powder is 125 mg to 500 mg. Its overdose can induce vomiting and such a


situation can be managed by giving the powder of saunf with lime water. Different varieties of vacha are
available in the market, but the best of them is known as ghorha bach.
Kali Mirch (Piper Nigrum) (Black Pepper): Black pepper spice and medicine
The western world knows black pepper only as a condiment but in India it is also one of the foremost
indigenous medicines. Known as Marich in Sanskrit and Piper nigrum scientifically, its popular name is kali
mirach. Black pepper is a native of the Western Ghats. In the medieval era its fame as a spice attracted
traders from all parts of the world. Nowadays, it is cultivated in other tropical countries also.
Right from the writings of Charaka and Sushruta to the works of other acharyas, black pepper has been
amply described in almost every ayurvedic text. It is pungent in taste and light, sharp and hot in effect. It
placates vata and kapha but aggravates pitta. The modern analysis of black pepper shows it as consisting of a
volatile oil, a few alkaloids besides moisture, protein, minerals, fibre and carbohydrates. Rich in vitamin B-
complex, it contains traces of calcium, iron and phosphorus.
Carminative, stimulant, aromatic, digestive, diuretic, tonic and anti-coagulating agent this how the
curative properties of black pepper have been described in Ayurveda. It excites the salivary and sweat glands
besides killing intestinal worms and propelling a downward movement of abdominal wind.
Black pepper is also one of the few herbs which Ayurveda describes as pramathi (helping to open
obstructions in different channels of the body).
Black pepper has been used for various health problems. Starting from common cough and cold, sinusitis and
bronchitis to indigestion, distension of the abdomen, colic and conditions involving sluggishness of the liver,
black pepper is used singularly and also in combination with other herbs. Though in almost every Indian
home black pepper is present as an important culinary item, given below are some simple tips to gain its
medicinal benefits.
To promote appetite and allay distension, a quarter teaspoonful of the powders of both black pepper and
white jeera should be taken with butter milk an hour before lunch. Pepper is beneficial in the treatment of
cold and fever. In the case of acute running nose accompanied by a headache and bodyache, taking for two or
three days warm milk boiled with a pinch of the powders of pepper and turmeric is a tried home remedy.
Pepper powder and common salt are an excellent dentifrice, which prevents dental caries, foul breath and
painful gums.
Ayurvedic texts says that after mixing black pepper, dry ginger and piper longum (pippali or magh) in equal
parts a distinctive combination is achieved which is known as trikatu. Having multiple uses like triphala,
trikatu is the drug of choice for diseases like sinusitis, bronchitis, indigestion, urticaria, obesity and many
other kapha and vata disorders. To be avoided in severe acidity, it can be taken mixed in honey in a dose of
one to two grams twice a day.
There are numerous classic medicines showing the use of black pepper, including the famous Marichyadi
Tailam, which is applied externally in various skin diseases. As a single drug dose of black pepper is half to
one gram and to counter any troublesome effect, desi ghee is considered to be its anti-dote.
Erand (Ricinus Communis): The wonder shrub (ricinus communis)


ERAND is an ordinary-looking tall shrub that sometimes grows to the height of a small tree. Known as
gandharva hasta in Sanskrit and ricinus communis botanically, the plants are usually seen growing wild near
habitations and wasteland. But these are also cultivated as a commercial crop. Though the oil of erand which
is known as castor oil is largely used as medicine, the leaves and the root of the plant also possess curative
properties.
One of the foremost herbs to treat vata disorders, erand has been mentioned in almost all the ancient
ayurvedic texts. It has been described as sweet and pungent in taste but hot, sharp and heavy in effect. The
seed of the plant, which yield the oil contain alkaloid ricinine and toxalbumine ricin. All over the world,
castor oil is commonly used as a safe purgative.
The oil has anti-inflammatory, analgesic and carminative properties. However, in Ayurveda, it is best known
for its anti-rheumatic action. It is also used in a number of diseases like the Sciatica-Lumbago Syndrome,
paralysis, Parkinsons disease, constipation and many skin problems. Here are a few tips indicating its
common use in different diseases:
Rheumatism: The use of castor oil forms the basic treatment of rheumatoid arthritis in ayurveda. In its early
stage taking 10 to 20 ml of castor oil and two grams of the powder of dry ginger with a cup of warm milk
daily for a fortnight at bedtime reduces inflammation besides the early morning stiffness of the joints which
is a characteristic feature of the diseases.
Chronic backache and sciatica: The kheer of erand seeds, after boiling them in milk, is a famous household
remedy for the Sciatica-Lumbago Syndrome. The same recipe is given to patients of other vata diseases like
hemiplegia and Parkinsons disease.
Constipation: Varying in dose from patient to patient, castor oil is a simple and harmless purgative. Usually,
20 to 60 ml of it can be taken at bedtime with lukewarm milk. Castor oil works faster if it is taken during
daytime.
Skin diseases: Castor oil and its leaves are used in many poultices which are applied over inflammed
conditions of joints, boils and the enlargement of lymphnodes. Its application is also beneficial if it is done on
the cracked skin of the feet.
Since erand is a drug of choice in the treatment of rheumatoid arthritis, there are various ayurvedic
medicines containing castor oil and the bark of the erand root. Sinhanad Guggul, Rasna Saptak Qwath,
Erandpak and Brihad Saindhvadi Tailam are a few famous classic medicines.
Caution: An overdose of castor oil may cause nausea, vomiting and griping in the abdomen whereas its
habitual use results in rebound constipation. Castor oil should also be used with care in pregnant women.
Jaiphal (Myristica Fragrans) (Nutmeg): Juvenating jaiphal (nutmeg)
JAIPHAL, known as nutmeg in English, Myristica fragrance botanically and Jatiphal in Sanskrit, is the dried
kernel of the fruit of a tall and evergreen tree found in southern parts of India. The fruit has a yellowish red
covering which, if dried and peeled, is called mace or javitri. Both jaiphal and javitri have been used for
centuries in Ayurveda.


Pungent, bitter and astringent in taste and light, sharp, hot and unctuous in properties: that is how jaiphal
has been described in ayurvedic texts. While aggravating pitta, it calms down vata and kapha. The chemical
composition of jaiphal includes volatile oils, protein, starch and minerals. It also contains an aromatic oil and
an active principle known as myristicin.
Commonly used in kitchen preparations, jaiphal is digestive, appetiser, aromatic and astringent. Ayurveda
attributes various other efficacies to it like anti-inflammatory, anti-diarrhoeal, analgesic and kamottejak and
shukrastambhak (sex-stimulant and averting premature ejaculation). Though sedative in high doses, this
fruit is considered to be a bitter tonic. Jaiphal is known to have numerous therapeutic effects. It is one of the
very useful drugs which helps to control diarrhoea and dysentery, stimulate liver functions and cure chronic
nasal discharge, insomnia and headache. Some of its common uses are as under:
Digestive upsets: Take one fourth of a teaspoonful of jaiphal powder with a little jaggery. It will promptly
control diarrhoea. Adding a pinch of its powder to peppermint tea or taking it with honey relieves the
symptoms of hiccups, gas, nausea and vomiting. It is also a well-known home remedy for recurrent loose
motions of infants. After rubbing this nut in water, a pastelike material is obtained and given to children.
Joint pains Medicated sesame oil, prepared with the dried powder of jaiphal, is applied on inflamed and
painful joints. Similarly, the application of the watery paste of jaiphal is very effective in the case of headache
arising from exposure to cold.
Insomnia Jaiphal powder is a remedy for sleeplessness. For this purpose, half gram of its powder can be
taken mixed with honey. Its paste, in a very minute quantity, can also be given for inducing sleep to infants
who cry at night for no apparent reason.
Other uses Jaiphal is a commonly used ingredient in herbal cosmetics, mouth freshners and complexion
promoting packs. In the case of diminished libido, one eighth of a teaspoonful of powdered jaiphal can be
taken mixed in a little honey in the evening.
Jaiphal should only be taken in the prescribed dosage and that too not for a prolonged period. Its average
daily dose is up to one gram. An overdose can produce toxic symptoms like severe acidity, nausea, giddiness
and hallucinations. Javitri has properties similar to that of jaiphal but it is more of a carminative than anti-
diarrhoeal. The ancient ayurvedic scholar, Sharangadhar, has written about Jatiphaladi Churna and
Jatiphaladi Vati the two classic medicines which contain jaiphal as their main ingredient.
Ashwagandha (Withania Somnifera): Ashwagandha Indian ginseng
Ashwagandha is one of those ayurvedic herbs which have attracted worldwide attention for its salutary
effect on the human body. Popularly known as asgandh and scientifically called With ania somnifera, it has
been held in high esteem by the leading lights of Ayurveda.
Described in ancient texts as balya (tonic), rasayan (rejuvenating) and atishukrala (potent spermatogenic),
ashwagandha is sweet, bitter and astringent in taste; and light, unctuous and hot in effect. Its small plant
grows wild throughout drier regions of India but to meet the increasing demand in the domestic as well as
international market, better varieties of ashwagandha are favoured for cultivation. Though all parts of the
plant have medicinal properties, it is the root which constitutes the main drug.


Ashwagandha is a highly acclaimed herb for its tonic effect on the brain and the nervous system. Detailed
clinical investigations have shown that it acts as an anti-stress and adaptogenic medicine. Ayurvedic texts
describe it as having anti-inflammatory, diuretic, analgesic, aphrodisiac, diuretic and mildly sedative
properties. Modern research has found several types of alkaloids in it of which somniferin and withaniol are
responsible for its multiple actions.
Ashwagandha is also a proven immune-modulator, antioxidant and hormone precursor which tends to
regulate important physiological functions. It is used to cure a number of ailments like nervous and
psychiatric disorders, arthritis, low backache, emaciation, impotency, hypertension and insomnia.
Ashwagandha improves general alertness and prevents all types of weakness. It increases ones strength and
stamina.
By virtue of its uses ashwagandha is often referred to as the Indian ginseng and assuredly prescribed by
experts for all people young but tired or old and retired.
The present-day competitive and fast lifestyle subjects us to tremendous mental and physical stress resulting
in disturbed psychosomatic equilibrium, the loss of energy and reduced body resistance. Similarly, in middle
age problems, the menopausal syndrome and conditions involving chronic fatigue and senile debility, there
is no better natural remedy than ashwagandha. Scientific studies have found it to be endowed with anti-
tumour, anti-ulcer properties and also a good adjunct in wasting diseases. The use of ashwagandha during
the treatment of rheumatoid arthritis also helps one to gain fast relief from inflammation, stiffness and pain
in the joints.
Ashwagandha is best used in its powder form. Readily available as a classic medicine called Ashwagandha
Churna, this powder can be taken in the dose of one to three grams at bed time preferably with warm milk.
This helps induce sound sleep besides giving other therapeutic benefits. In weak and emaciated children, a
small dose of ashwagandha is given mixed with butter, sugar and a few pieces of peeled-off almonds.
There are several other classic ayurvedic medicines which include ashwagandha as an important ingredient.
For example, in Ashwagandhadi Churna, another herb called vidhara is equally mixed with ashwagandha and
it is an effective medicine for male sexual insufficiency. Ashwagandha ghrit and Ashwagandharishta are well-
known medicine which have been used since ancient times. Though the therapeutic use of ashwagandha is
generally safe, for its long-term utilisation patients are advised to consult a physician.
Nariyal (Cocus Naucifera) (Coconut): Coconut is not merely a large nut!
OFFERED on happy occasions and at festivals and considered auspicious coconut represents the blissfulness
of Indian culture and tradition. It is scientifically called Cocus naucifera. Its Sanskrit and Hindi names
narikela and nariyal literally mean a water-containing fruit.
Ayurvedic texts describe three stages of the coconut fruit bala (unripe), madhyama (ripening) and pakva
(ripened). At the unripe stage, water is the only consumable thing in it whereas later the quantity of water
becomes small and soft, and fleshy pulp comes up. The fruit becomes hard and devoid of water in its ripened
stage.
Coconut is sweet in taste and heavy, unctuous and cold in effect. Coconut water alleviates vata and pitta.


Ancient acharyas have depicted coconut water as cool, freshening, digestive, and antipyretic. It also has balya
(tonic), diuretic and wound-healing properties. The ripe fruit is considered to be stimulant, hot in potency,
and the reliever of pelvic spasms. Coconut oil has been described as keshya (hair-nourishing), good for the
skin and possessing many other qualities similar to that of cod liver oil. The water of the fresh, unripe fruit
contains protein and glucose (sugar) besides chlorides and phosphates. Vitamin A and B are also found at
this stage.
Coconut has a lot of medicinal properties. Fresh coconut water is given to the patients of dehydration and
sunstroke. It allays excessive thirst and pacifies the burning sensation. It is an acclaimed medicine. In acute
and chronic gastritis. While reducing acidity, coconut water also helps in healing gastric ulcers. Due to its
diuretic action, it is beneficial in burning micturation and urethritis. Dried coconut kernel is considered to be
an aphrodisiac and hot in effect.
Since time, immemorial, coconut continues to be a part of many ayurvedic formulae and is a popular
household remedy for a number of problems.
Here are a few tips
Patients suffering from stubborn acidity and gastric ulcer can take 100 to 200 ml of fresh coconut water of
the unripe fruit two times a day. It is a trusted natural remedy for increased acid secretions. In hiccups, it can
be given as an adjunct. During convalescence, coconut water does excellent replenishment. In diarrhoea,
dysentery, infections of the urinary tract and febrile conditions, the use of coconut water helps restore
normalcy. The massage of the scalp with coconut oil nourishes the hair. It forms the base of many popular
brands of hair oil. Coconut oil is also used in allergic skin conditions, eczema, burns and scalds.
Though leaves and roots of the coconut tree are also used as medicine, it is the fruit which finds a more
exalted status. Coconut pulp is eaten raw and is used in culinary items like chutneys and curries. Ayurvedic
texts mention Narikelkhand, Narikelalavan and Narikelamrita as classic medicines which contain coconut as
their main ingredient.
Dhania (Coriandrum Sativam) (Coriander): Coriander cure
The ordinary Indian kitchen, which exudes a lot of warmth and aroma, is also a place where the traditional
knowledge of the relationship between food and health is passed from generation to generation. Along with
turmeric, ginger, pepper and many other day-to-day kitchen items, coriander is also a herb which is
frequently used in our food not only due to its pleasant smell but also for its many corrective and
restorative medicinal properties.
Popularly called dhania, coriander is known as dhanyaka in Sanskrit and Coriandrum sativam scientifically.
It is used in two forms as a fresh and tiny leafy plant and also as dry seeds. Ayurvedic texts have described
it as astringent, bitter and sweet in taste and unctuous and light in effect. Green plants of coriander are
considered to be cold, whereas dry seeds have been described as semi-hot.
It alleviates vata, pitta and kapha all the three doshas of the body. It is antipyretic, anti-flatulence, diuretic,
carminative, digestive, anti-diarrhoeal, and a killer of intestinal worms. Fresh and green coriander is rich in
moisture beside having protein, minerals and carbohydrates. Coriander seeds are dried when they are ripe.
These seeds give an aromatic odour and spicy taste.


From ancient times, coriander is used as a medicine in Ayurveda. Its use is indicated in treating a number of
diseases like indigestion, diarrhoea and dysentery, piles, intestinal worms, fever resulting from a heat stroke,
migraine and cyctitis (inflammation of the urinary bladder). Interestingly, it is one of those few herbs which
have been described as anti-aphrodisiac.
In everyday practice, coriander can be used as a very good home remedy for many health problems. Here are
a few tips:
Diarrhoea and dysentery: To treat diarrhoea and dysentery bilgiri (the dry pulp of bael), coriander, dry
ginger and nut grass (nagarmotha) should be crushed and mixed in equal quantity. Take one teaspoonful of
this powder with warm water two or three times a day. This helps in relieving stubborn complaints of
passing mucuous-mixed stool.
Indigestion: Simply chewing a few leaves of fresh coriander helps to overcome abdominal distress caused by
acidity and gas intention. Taking one or two teaspoonfuls of its juice allays excessive thirst.
Headache: Many people complain of headache occurring at a specific time of the day. In Ayurveda, this type
of headache has been described as suryavabhedaka. Take one gram of coriander powder, five crushed pieces
of black pepper and the powder of two grams of ustakhadoos. Soak these overnight in a cup of water. After
filtering and adding one teaspoonful of sugar, take this liquid empty stomach preferably before sunrise.
Many Unani texts recommend this formulation for the treatment of migraine also.
Coriander controls non specific excessive menstrual discharge. It is also used as a medicine to control hyper
sexual excitability in both males and females. Ancient ayurvedic texts describe Dhanya Panchak Qwath which
is a very good adjunct in the treatment ofchronic colitis.
Yashtimadhu (Glycyrrhiza Glabra) (Liquorice): (Mulethi), the Sweet Healer
LIQUORICE was used as a medicine in many ancient civilisations and even today it continues to be a very
popular herb around the globe. Called yashtimadhu in Sanskrit, Glycrrhiza glabra scientifically and mulathi
in common parlance, liquorice grows wild but is also cultivated in sub-tropical and warm regions in many
parts of the world including India. It is the root of the plant which constitutes the drug.
Ancient ayurvedic scholars valued liquorice as a repository of many medicinal properties. It has been
described as kaphanissaraka (expectorant), kanthya (good for throat) and nadibalya (nervine tonic).
Liquorice is also an anti-pyretic, an anti-inflammatory and a wound-healer medicine. Pandit Bhavamishra
has written that liquorice improves the complexion, relieves problems of the eyes, acts as an spermatogenic
and an antacid agent and is also an effective general tonic.
Sweet in taste and heavy, unctuous and cold in effect, liquorice pacifies vitiated vata and pitta. The liquorice
root chiefly contains an active principle called glycyrrhizin, which is many times sweeter than cane sugar.
Besides, glucose, potassium, calcium, starch and vitamin B complex, modern researchers have identified a
number of other constituents in liquorice which are responsible for its broad range of effect on the body.
Liquorice is a soothing and expectorant herb and is used in the treatment of various types of cough,
bronchitis, asthma and other throat and chest problems. Its antacid and anti-ulcer properties make it a
suitable adjunct in the acid peptic disease. Liquorice improves the voice, promotes body weight, allays
fatigue and excessive thirst and is beneficial for the reproductive system of both males and females. It


liquefies the mucous and helps in its smooth expectoration. For this purpose, a small amount of its powder
can be taken mixed in honey as and when required. In sore throat and irritation in the larynx, a small piece of
raw liquorice, if chewed or sucked, provides amiable relief. In chronic bronchitis and smokers cough taking
two or three times a day with honey crushed powders of one gram each of liquorice and pippali (magha) is a
trusted home remedy.
Liqourice is a good medicine for hyperacidity. Taking one or two grams of liquorice powder gives immediate
relief from pain and burning of the epigastrium. In case of stomach ulcer it can be taken with coconut water.
In non-specific urethritis and burning micturation one gram of liquorice powder can be taken along with half
a gram of giloy satva. This combination is very effective in gynaecological afflictions like leucorrhoea.
In the Indian subcontinent liquorice is eaten with betel leaves where it acts as a digestive stimulant. Unani
physicians use the extract of liquorice which is called rubbusoos. Yashtyadi Churna, Shatavari Ghrita and
Gaduchyadi Taila are among many classic ayurvedic medicine which contain liquorice.
Precaution: Parts of similar-looking plants and stem pieces of liquorice are often sold in place of the liquorice
root. The prolonged and uninterrupted use of liquorice may cause an imbalance of sodium and potassium
resulting in increased body weight and puffiness of the face. Pregnant women and patients suffering from
heart and kidney ailments are advised to consult their doctor before using liquorice as a long-term remedy.
Lavanga (Syzygium Aromaticum) (Clove): Aroma & Power
Known as lavanga, devakusuma and shripushpa in Sanskrit and Syzygium aromaticum scientifically, clove is
an aromatic spice used in most of the Indian homes. Though a native of South-East Asia, clove is so much
embedded in Indian culture that apart from its culinary or medicinal use, it forms an essential part of the
ritual offerings made to the gods since time immemorial.
Ancient ayurvedic texts describe the dried flower buds of the clove tree, which are its usable part, as bitter
and pungent in taste and light, sharp and unctuous in action. Clove alleviates kapha and pitta and, contrary to
the general belief, Ayurveda considers it to be cold in effect. An analysis of clove shows it to contain protein,
fat, carbohydrates and minerals. The clove buds, on steam distillation, yield a volatile oil.
Charaka has described clove as agnimandya-nashak (remover of anorexia). Other scholars have explained it
as aromatic, stomachic, antiflatulent and antispasmodic. It stimulates various body organs like the salivary
glands, the skin, the liver, the heart and the kidneys and also acts as a deodorant, expectorant, antipyretic
and bitter tonic. Clove oil contains ingredients that help stabilise blood circulation and regulate body
temperature.
Clove is a widely used drug in Ayurveda. It cures indigestion, loss of appetite, excessive thirst and vomiting. It
checks tooth decay and counters halitosis (bad breath). It is also prescribed in hyperacidity and gastritis.
Clove is used in chronic cough, bronchitis and hiccup. In China and Persia, it is considered to be an
aphrodisiac.
Clove forms an essential part of the household kit to treat many ailments. Here are a few tips:
Taking half a gram of the powder of fried cloves in a teaspoonful of honey promotes enzymatic flow and
boosts the digestive function. The decoction of clove is also a good digestive cordial and is given to persons


after the ritual fasting. In cough associated with bronchitis, clove works as a mucolytic agent if its powder is
taken in honey with a little powder of mulethi. The famous Lavangadi Vati is an effective medicine to allay
bouts of dry or wet cough of any etiology. The use of clove in toothache is a common practice. In tooth decay
or cavity, the application of clove oil not only relieves the pain. Due to its mild antibacterial properties it also
fights infection. It is a commonly used ingredient of mouth freshners.
Clove oil, though a skin irritant, is used in many linaments and oils which are applied to relieve joint pains,
sprains and other soft tissue and bone injuries. In the market, cloves from which the oil has already been
extracted, are also sold. Having poor curative value, these are light-weight and small in size. They exude less
aroma than normal and have a wrinkled appearance.
Many classic ayurvedic medicines such as Avipattikar Churna and Lavangadi Churna contain cloves as an
important ingredient. The average daily dose of the clove powder is 1 gm whereas of its oil it is one to three
drops. Prolonged use may cause inflammation and ulceration of the tongue and the mucous membrane of the
mouth cavity.
Amaltas (Cassia Fistula): A Gentle Laxative
Called by many names such as Aragwadha, Chaturungal, Karnaikar and Rajvriksha in Sanskrit and Cassia
fistula scientifically, amaltas has been amply described in ancient Indian literature including the Ramayana
and the Mahabharata. Its medium-size tree is found throughout the greater part of India and is favoured for
planting along roadsides and in gardens. Though all parts of the tree are medicinal, it is the long cylindrical
fruit that generally represents the herb.
Amaltas has been used in Ayurveda as a gentle laxative which can be taken safely even by children and
expectant mothers. Charaka was so much impressed by its efficacy that in his compendium he named a
special chapter after it. Sweet in taste and heavy, soft, unctuous and cold in effect, amaltas is a pacifier of vata
and pitta but has also been described as the purifier of vitiated pitta and kapha of the colon.
Though the root, leaves, flowers and fruit pulp of amaltas have common laxative properties, all of these have
different medicinal value also. Whereas the root is a strong purgative and killer of intestinal worms, the
leaves are a blood purifier and anti-inflammatory. Amaltas flowers have demulcent and lubricating
properties and the fruit pulp is a soft laxative. It is also an anti-pyretic, a diuretic and an expectorant agent.
Ayurvedic texts have indicated the use of amaltas in a wide range of diseases. Though its most common use
is for relieving constipation, it is also a very efficacious drug in various skin diseases like scabies, pruitis,
boils and glandular swellings.
Amaltas is used in liver disorders, upward flow of the abdominal gas (udavarta), bronchitis, arthritis and
some of the metabolic disorders.
Since amaltas is easily available, it can be safely utilised as a household remedy in a number of diseases. Here
are a few tips:
Constipation and piles: As a soft and safe laxative, 10 to 20 gm of the pulp should be soaked in a glass of
water for a few hours. After straining, this water can be taken at bed time. To manage occasional piles, boil
together 10 gm each of amaltas pulp, hararh and munakka and take this decoction for a few days at bed


times. Besides clearing the bowels, it also helps in checking the bleeding resulting from external or internal
warts.
Gout and rheumatoid arthritis: As a first step towards the treatment of arthritis ayurvedic texts recommend
using Rasna Saptak Qwath which, along with other ingredients, contains almaltas. Yet as a home Remedy in
rheumatoid arthritis, a decoction of its pulp can be taken as a vehicle with 2 gm of the powders of sonth,
hararh and giloy.
Skin diseases: The dressing of the juice or paste of the leaves of amaltas is very effective in ringworm
infections. It is also applied in chilblains. The famous Aragwadharishta is a useful medicine in a number of
stubborn skin diseases.
Caution: To avoid adulteration, it is better to purchase the dried amaltas fruit instead of the pre-extracted
pulp. Fresh pulp can be obtained by breaking it open. Though the use of amaltas is generally safe, an
overdose can result in griping in the abdomen besides temporary discolouration of the urine.

Anar (Pomegranate): Fruit And Medicine
Dadima or dantabeeja literally means a fruit whose seeds resemble the teeth and Lohitpushpa stands for red
flowers; that is how anar the popular fruit has been mentioned in Ayurveda. Though it is a native of
Afghanistan, Baluchistan and Persia, its small trees are cultivated in large parts of India. The root bark,
flower bud, fruit and fruit rind of anar are used as medicine.
Almost all ancient texts of Ayurveda, including the works of Charaka and Sushruta have eulogised the
medicinal qualities of anar. Though it has been categorised under three types sweet, sweet-sour and sour,
the Kandahari anar is considered best.
Anar is sweet, astringent and sour in taste and light, unctuous and slightly hot in effect. It pacifies vata, pitta
and kapha all the three doshas.
Different medicinal benefits are attributed to the various parts of the anar tree. The root and stem bark are
astringent, cooling and anthelmentic, killing specially the tape worm. The flowers are styptic to gums and the
fruit and seeds are astringent, stomachic, aphrodisiac and a heart tonic. The fruit juice is rich in vitamins
and citric acid and is antioxidant whereas the rind and the stem bark contain tannin and many alkaloids.
Ayurvedic texts have prescribed the use of anar in several diseases. The anar fruit is a drug of choice for
treating anorexia, hyperacidity, anaemia, urethritis, excessive thirst, general debility and fatigue. The flowers
and the fruit rind are used as a mouthwash and also in diarrhoea, dysentery, bleeding piles and epistaxis.
Apart from medicinal purposes, the dried seeds of the fruit are commonly used as a souring agent in
chutneys and pickles. Some of the important medicinal uses of anar are as under:
Diarrhoea and dysentery As a home remedy, the dried and crushed rind of anar, which is known as naspal,
is perhaps the most commonly used medicine for controlling diarrhoea. In dysentery, one gram of its
powder, with an equal quantity of dry ginger, can be taken two or three times a day. A decoction of anar rind
is a good and safe remedy for infantile diarrhoea.


Anorexia and acidity Dried anar seeds (anardana) are famous for stimulating the salivary glands, thus
promoting digestion and appetite. Unlike other citrus fruits, anar juice, if taken in a small quantity, relieves
acidity. Morning sickness, excessive thirst, burning sensation, exhaustion and weakness respond well to the
intake of anar juice.
Dental care Whereas the ash of anar rind is used in many traditional tooth powders, gargles of the
decoction of anar flowers is recommended for curing spongy and bleeding gums as well as mouth ulcers.
Rural people use anar twigs for oral and dental hygiene.
There are various classic ayurvedic formulations in which anar is used. The famous Dadimashtaka Churna is
an effective home remedy for various digestive problems like the loss of appetite, gas trouble, indigestion,
diarrhoea and dysentery. This churna can be made at home by mixing dried and powdered anardana 80 gm,
bach, sonth, kali mirch and magha (pippali) 40 gm each, banshaalochana, dalchini, tejpatra and chhoti elaichi
20 gm each. Two grams of this churna can be taken two or three times a day with satisfactory results.

Bhringaraja (Eclipta Alba): HAIR HERB
Called by many names as bhangara, kesharaja and Eclipta alba (botanically), bhringaraja is prominent among
the herbs chosen by Ayurveda for hair-care. Depending upon the colour of its flowers, ancient texts describe
bhringaraja to be of three types white, yellow and blue. Practically, only the first two varieties are found
as the blue form seems to be the transformation of the white one at the ripe stage. The whole plant
(panchang) is medicinal.
Bhringaraja is pungent and bitter in taste and light, dry and hot in effect. Experts in modern medicine have
drawn an alkaloid known as ecliptine from it. Bhringaraja pacifies vata and kapha but aggravates pitta.
Ayurveda texts have described bhringaraja as keshya, which means something beneficial for ones hair. The
less known but equally important virtue of bhringaraja is its salutary effect on the liver. It is also carminative,
digestive, diuretic and laxative. It helps in blood formation and is a rejuvenator and tonic of immense value.
Both Charaka and Sushruta have mentioned several uses of bhringaraja, whereas another leading light of
Ayurveda, Rishi Vagbhatta, has written about bhringaraja kalpa, which is a specific regime for the purpose of
rejuvenation only. In case of liver disorders like jaundice, bhringaraja is a promising herb. It is also used in a
number of other problems like skin and ophthalmic disease, anaemia, hyperacidity, migraine and non-
specific glandular swellings. Some of the common uses of bhringaraja are as under:
Hair and scalp tonic: Since time immemorial bhringaraja is used to prevent hair loss, dandruff and premature
greying. Oils prepared with bhringaraja are, therefore, found occupying an important place in the hair-care
kit in every Indian home. Though there are many formulations of the famous Bhringaraja Taila, it can be
made at home by simply processing one kilogram of its juice in 4 kg of sesame oil.
Liver and spleen disorders: Taking 10 ml of the fresh juice of bhringaraja daily is a good adjunct in the
treatment of jaundice and also in the enlargement of the liver and the spleen. It improves appetite and
digestion too.


Hyperacidity: Chronic cases of acidity respond well if given 2 gm of the powder of dry bhringaraja, hararh
and amla, all crushed in equal parts. Sootshekhara Rasa, the well-known classic ayurvedic, medicine for
acidity and ulcer, is actually prepared by stirring the core medicine in the juice of bhringaraja.
A tonic: To gain the tonic effect, ayurvedic texts mention a number of formulations containing bhringaraja.
Whereas 10 to 20 ml of its simple juice is prescribed to be taken every morning for at least 40 days, another
way of taking 2 gm of triphala churna with 10 ml juice of bhringaraja dissolved in a cup of water daily is
described as an anti-aging prescription.
Other uses: Bhringaraja is also used for treating many diseases like leucoderma, migraine and skin disorders.
Though it is better to use bhringaraja in its fresh form, in winter, when it is out of season, its powder or
decoction can be adopted by procuring it from the pansari shop in the dry form.
Bansa (Adhatoda Vasica): An Effective Expectorant And More
BANSA is probably one of the first Indian medicinal plants which went into commercial utilisation. About one
hundred year ago, a few readymade caugh syrups which contained it as the chief ingredient hit the market.
Even today, a number of proprietary expectorant formulations using it are being sold in the country.
Called by many names such as vasa, vasaka and sinhasya in Sanskrit, Adhatoda vasica scientifically and
basuti in popular terms, Bansa is a two to four feet tall dense shrub which grows in wastelands throughout
the plains and foothills of India. Depending upon its colour, it has two varieties white and black. Fresh or
dried leaves, flowers and the root of the plant are used as medicine.
Ayurvedic texts have described Bansa as a cure for diseases arising from vitiated kapha and pitta. It is bitter
and astringent in taste and dry, light and cold in effect. Its chemical composition consists of an alkaloid
known as vascine which is considered to be its main active principle. Bansa also contains a volatile oil, resin
and an acid named adhatodic.
Ancient authors have explored its medicinal value and described it as an excellent expectorant a
bronchodilator, a respiratory and cardiac stimulant and an antispasmodic agent. Experimental studies have
shown that Bansa is also endowed with anti-diabetic, blood pressure-lowering antacid, antiviral and
anticonvulsant effects. Charaka has specifically attributed antipyretic and cooling properties to this plant.
Bansa is extensively used in Ayurveda as a sedative and an expectorant and also as a remedy for cough,
bronchitis and asthma. It removes respiratory spasms and relieves irritable cough by its soothing action and
softens the sputum which makes expectoration easier. Bansa is widely used in jaundice and raktapitta
(haemorrhagic disorders). It is helpful in controlling diarrhoea and dysentery and some skin problems too.
In bronchitis and asthma simply taking two times a day 10 to 20, ml of the juice of Bansa mixed with one
teaspoonfuls of honey, proves beneficial. If the phlegm is more sticky, one gram of the powder of black
pepper can be mixed in it. In associated feverish conditions, this regime can be fortified by adding one
teaspoonful of fresh ginger juice. A jushanda of bansa leaves, banfsha, mulethi, nilofer and a few pieces of
unnab helps remove the spasm and facilitates gentle cleaning of the bronchial tree.
Bansa is also recommended in many other diseases, like epistaxis, dysfunctional uterine bleeding Burning
Hands and Feet Syndrome, and diarhhoea or dysentery. A simple decoction of its leaves can be taken


independently or as a vehicle with any other suitable medicine. The average daily dose of its fresh juice is 10
to 20 ml two or three times a day. Overdose may result in nausea or vomiting.
Bansa is used in many classic ayurvedic medicines. To name a few Vasavaleha, Vasakarishta and Bansa Kshar
are used for respiratory problems. Darvyadi Qwath is given in uterine diseases and Panchtikta Ghrit Guggul
is prescribed in stubborn skin diseases. Bansa is a natural germicidal like neem and is toxic to all forms of
lower life. Rural people use its fresh or dry leaves to preserve water, food, clothes etc.
Mango: The Fruit Medicine
MANGO has fascinated Indians from time immemorial. The cluster of mango leaves can be seen in many of
the paintings and sculptures of Ajanta and Elora. The unique fragrance of its blossom and the unrivaled
sweet taste of its fruit have been immortalised in the ancient Sanskrit literature which include the Valmiki
Ramayana and the voluminous work of Kalidasa.
Ayurvedic texts also didnt lag behind and have abundantly eulogised the medicinal qualities of mango.
Known as amra and rasala in Sanskrit, mango had been explored for its healing properties by the ancient
seers who have written in detail the usefulness of whole of its tree including the leaves, flower, fruit, seed
kernel and the tree bark.
The unripe mango fruit is astringent and sour in taste and light, dry and cold in effect. But the ripe one is
sweet, heavy and unctuous and also pacifies vata and pitta. Its chemical profile renders it to be a fruit of very
high nutritive value.According to modern analysis, mango is rich in vitamins and also contains amino acids,
starch, sugar content and an alkaloid known as mangiferin.
According to ayurveda, varied medicinal properties are attributed to different parts of the mango tree. Its
leaves, root and bark are astringent, acrid, haemostatic, antiemetic and constipating in nature whereas the
seed kernel is refrigerant, killer of abdominal worms and is also a uterine tonic. Unripe mango fruit has been
described as digestive, carminative and appetiser. Ripe fruit is sweet, laxative, emollient, anti-oxidant,
aphrodisiac and cardiac and general tonic.
Ancient ayurvedic texts have mentioned the application of mango fruit and other parts of its tree in various
diseases. The root, bark, leaves and the fruit kernel are given to cure vomiting, hyperacidity, diarrhoea,
intrinsic haemorrhages, uterine inflammations and other female disorders like white discharge and
excessive menstruation. The unripe fruit is known to have very good effect if used in case of heat stroke,
burning sensation, loss of appetite and urinary incontinence. The ripe mango is mildly laxative and is
indicated for emaciation, anaemia, liver and spleen diseases and also in general weakness.
Mango is used as an easy household remedy throughout India. The bark of mango tree has an astringent
action on mucous membranes and in case of diarrhoea and dysentery, its two gm dried powder, if taken two
three times a day with water or buttermilk, has very good effect.
Mango seed kernel is famous for its salutary effect in non-specific leucorrhoea and is given to eat in roasting
form. Mango leaves tone up the gums and are used in many tooth powders. Gargles of decoction of mango
leaves are beneficial in case of mouth ulcers and spongy gums.
The amra phala prapanaka (panha) made with juice of unripe mango, sugar, cardamom and pepper is a
popular home dish which allays excessive thirst and is a prophylactic remedy against heat stroke. Though


mango is used in many other forms like sharbat, murabba, pickles, squashes and is also eaten as fruit,
pushyanug churna and chandanadi churna are the famous classic ayurvedic formulations which contain
mango as an important ingredient.
Apamarga (Achyranthes Aspera): The stone-breaker
APAMARGA (Achyranthes aspera) has been described as a divine medicine in the Vedas. Acharya Charaka
was so much convinced of its efficacy that in his famous work Charak Samhita, he specially gave the name of
one of its chapters after the great herb. Apamarga grows in plenty in wasteland and by the roadsides
throughout the Indian subcontinent. It is more commonly known as puthkanda.
Apamarga is pungent and bitter in taste and light, dry, sharp and hot in effect. It not only alleviates kapha and
vata but purifies pitta also. The whole plant, which is medicinal, contains an alkaline substance specially
potash. Depending upon the colour of its flowers apamarga is of two types red and white. But the
medicinal properties of these two are the same.
All ancient ayurvedic texts have attributed a wide range of actions of apamarga on the human body. It is
famous as a herbal lithotriptic agent (that breaks the urinary stones) and is a diuretic. It is also carminative,
digestive, expectorant, anti-inflammatory and a killer of intestinal worms. Having blood-purifying and anti-
endotoxin properties, it is also a bitter tonic.
Apamarga is used both internally and externally for many ailments. Because of its diuretic and alkaliser
properties, it is a drug of choice for urinary afflictions like calculus and irritation in the bladder and the
urethra. It is also used in various other diseases like anorexia, colic, ear infection, bronchitis and skin
diseases. In rural India, apamarga is the first medicine to be used to counter pain and swelling associated
with a scorpion bite.
Ayurvedic texts describe the use of apamarga kshara to gain the maximum medicinal benefits. To make it,
the whole dried plant is burnt and its ashes are washed in water. This kshara is used in a number of diseases.
If taken in the dose of 250 mg mixed in a teaspoonful of honey two or three times a day, it acts as a good
expectorant. Given with warm water and half a teaspoonful of ajwain churna the kshara also works well in
acute abdominal colic.
To treat small urinary stones, apamarga kshara is considered the foremost ayurvedic medicine. For this
purpose one gram of the kshara can be given two or three times a day with the decoction of gokhru (Tribulus
terrestris) which, in addition, is itself a very good diuretic and stone-breaker. To treat chronic sinusitis and
the related heaviness of the head, giving snuff made of apamarga seeds is used.
Apamarga is the chief ingredient of the famous apamarga kshara tailam which is a classic medicine for the
treatment of chronic ear diseases. The juice of fresh powder of apamarga is also used to treat chronic febrile
conditions, bleeding piles, intestinal worms and post-delivery uterine problems. The average daily dose of its
kshara and juice is up to 2 gm and 20 mg daily respectively.
Manjishtha (Rubia Cordifolia): Manjishtha for charm & stimulus
Commonly called majeeth but scientifically known as Rubia cordifolia, manjishtha is one of the foremost
curative herbs used by ancient ayurvedic physicians. Its big climber plant is found up to the height of 8,000
feet in the hilly areas of the Indian subcontinent. The root of manjishtha is used as medicine.


Varnya (improving the complexion), rakta prasadaka (a booster of the haemopoietic system), rakta
shodhaka (a blood purifier) and vishaghna (a detoxifier):that is how manjishtha has been described in
revered ayurvedic texts. It is also an astringent antiseptic, a carminative, a digestive and an haemostatic
agent. Some acharyas, while attributing anti-inflammatory and uterine stimulant properties to manjishtha,
have written that it is a bitter tonic also.
Though manjishtha is at the same time bitter, astringent and sweet in taste and heavy, dry and hot in effect, it
is a pacifier of kapha and pitta. Besides the glucosides known as manjisthin and purpurine, its chemical
composition consists of various other components which include resins, lime salts and colouring agents.
Manjishtha is used in a number of diseases. It is a drug of choice for treating various systemic problems like
raised uric acid and gouty arthritis, glandular swellings, recurrent skin infections and other diseases of the
skin like pigmentation anomalies and leucoderma. It is also included in various formulations to treat uterine
and urinary infections, diarrhoea, dysentery and chronic fevers. Manjishtha holds the reputation of a very
good skincare herb. Used externally and internally, it helps one to gain lustre and glow (of the skin) and aids
to remove pimples, freckles and discoloration.
Manjishtha promotes the healing of skin tissues damaged by injury or infection. Its finely crushed powder
can be simply applied on the face after mixing it with little honey. A combination of dried and crushed orange
peels 100 gm, and sandal powder, turmeric and manjishtha powders each 50 gm, makes an excellent face
pack.
Since manjishtha has a marked effect on the female reproductive organs, it is useful treating various
gynaecological problems, like white discharge and irregular menstruation. To treat stubborn pelvic
inflammation taking two or three times a day 2 gm of the powder of manjishtha, ashoka, daru haridra,
nagkeshar and lodhra, all crushed in equal parts, have very good results. A decoction of manjishtha, giloy and
gokharu can be given in chronic urinary infections occurring in both males and females.
Brihad Manjishthadi Qwath, mentioned in the Sharangdhar Samhita, is the most famous classic ayurvedic
formulation which contains manjishtha as its chief ingredient. Though bitter in taste, it is a highly acclaimed
medicine. It is indicated in a number of simple and complex problems like pimples, boils urticaria, eczema
and psoriasis. The qwath is given as a vehicle with various other medicines to treat obesity, high cholesterol,
gouty arthritis and benign enlargements.
Manjishtha is successfully used as a natural dye. It imparts a light reddish tinge to the skin and is included in
many cosmetic formulations. The daily dose of manjishtha powder and its decoction is 2 gm and 50 ml
respectively, two or three times a day. To avoid possible adulteration, while purchasing herbs, one should get
them identified by an expert.
Nagarmotha (Cyperus Rotundus): Nagarmotha: A detoxifying herb
Ayurvedic texts, while discussing the pathogenesis of disease, have repeatedly mentioned the word ama
which, if briefly explained, can be called the toxic material produced in the body as a result of faulty
digestion. The concept of ama, if properly explained to the experts of modern medicine and other health
scientists, can really help in making a breakthrough in the treatment of many autoimmune disorders and
other serious diseases. Nagarmotha is the herb which has been described in Ayurveda as the best ama-
pachaka or corrective and remover of endo-toxins.


This ordinary-looking herb grows wild along water courses or wet places inmost parts of India. Known as
mustaka in Sanskrit and Cyperus rotundus scientifically, it has been described as bitter, pungent and
astringent in taste and light dry and cold in effect. Nagarmotha is a pacifier of kapha and pitta. Its different
varieties possess an aromatic oil, besides protein, starch and carbohydrates.
Nagarmotha has very good digestive and carminative properties. It is an effective killer of intestinal worms, a
diuretic and anti-pyretic medicine. Many ancient texts have also described it as an anti-inflammatory
medicine, a general and nervine tonic, a promoter of uterine contractions and an excellent binder of stool.
Even in ancient times, nagarmotha was a favourite of ayurvedic physicians for treating a number of diseases.
It is a drug of choice now for treating the majority of gastrointestinal problems like anorexia, vomiting,
diarrhoea, dysentery and specific and non-specific colitis. Nagarmotha is also used in various other ailments
like fever, burning micturation, skin diseases, rheumatoid arthritis, painful menstruation, neurasthenia and
general debility. Here area few tips with regard to nagarmotha as a household remedy:
Nagarmotha, sonth and the dried pulp of the bael fruit, all crushed in equal parts, and two grams of this
powder, if taken two or three times a day, works well in case of chronic mucous diarrhoea. Similarly, taking
twice a day two grams each of the powder of nagarmotha and the pulp of bael and two tablets of the famous
Kutajghan Vati has been reported to have reduced the frequency of stool besides controlling abdominal
cramps in cases of ulcerative colitis. The same combination can be given with rice water to control the
coming of blood in the stool.
The decoction of nagarmotha and pitapara is the most common household remedy for excessive thirst
arising in fever and an episode of gastroentritis. During the flare-up phase of rheumatoid arthritis one gram
each of the powders of nagarmotha, hararh and sonth can be given with any other anti-arthritic medicines.
Acting as a detoxifying medicine, it help reduce inflammation and stiffness in the joints.
In the treatment of alcoholism (madatya roga) ayurvedic texts prescribe that the patient should be regularly
given a decoction of nagarmotha. In case of alcoholic liver disease various preparations containing
nagarmotha are prescribed. The regular use of it also helps lower the raised levels of serum uric acid.
Mustakadi kwatha, Mustkarishta and Mustadi Churna are the prestigious classic ayurvedic medicines which
containing nagarmotha as their chief ingredient. The average dose of the powder of nagarmotha is three to
five grams twice or thrice a day and that of its decoction 50 to 100 ml daily.
Pudina (Mentha) (Mint): Pudina: the versatile healer
Can you guess which plant is an integral part of most of our everyday personal care products? Before you
hurry to find an answer, just have a thought of some of these items toothpaste, shaving cream, post-
shaving lotion, mouth-wash and fresheners, cough syrups and green digestive capsules, etc. Most of these
products, of any brand, have menthol as one of the ingredients. The answer may leave all of us a bit
astonished as menthol is the active substance of pudina, the herb we have been using in our kitchen for
centuries.
The ancient ayurvedic literature calls it putiha. There are more than 20 of its varieties, some original and
others hybrid. The garden mint or the spear mint is the most commonly available specie of pudina. It has
been described as pungent in taste and hot, sharp, dry and light in effect. Pudina is mainly a pacifier of


kapha and vata. Widely acclaimed as carminative, digestive, aromatic and an anti-emetic agent (that
allays nausea and vomiting), pudina is valued as a stimulant, expectorant, anti-spasmodic killer of intestinal
worms and a mildly analgesic herb.
Fresh pudina leaves, on chemical analysis, are found to have moisture, protein, carbohydrates and minerals
like calcium, phosphorus, iron and a volatile oil. Different varieties of pudina contain different active
substances. Menthol and peppermint which give a tingling cool sensation are its popular derivatives which
are extensively used in the modern pharmaceutical industry. Pudina is famous for its use in digestive upsets
like nausea, vomiting, distension and diarrhoea. Here are some of its simple and remedial uses:
Indigestion Prepare an infusion of pudina leaves by boiling a couple of its leaves in a glass of water.
Taking three table spoonful of it after adding a little rock salt at the interval of two or three hours makes a
good carminative and digestive aid. It also helps to ameliorate nausea, vomiting, distaste, morning sickness,
flatulence and abdominal colic of mild intensity.
Urticaria Pudina comes very handy to cure itchy skin rashes or urticaria originated due to food allergies.
Take a few leaves of pudina by mashing it with a few pieces of black pepper and a pinch of ajwain. It also
immediately neutralises the incompatibility of any food article.
Bad breath Simply chewing a few leaves of fresh pudina helps in controlling bad odour of the mouth. Sat
pudina or peppermint is an essential ingredient of many popular tooth powders also. Another of its kind can
be made at home by finely crushing together ash of almond shell 250 gm, nagarmotha, bark of moulsiri,
kattha and hararh 50 gm each and clove, ash of phitkari and dalchini each 25 gm. Just add and crush 10 gm of
peppermint to this powder. To fight bad breath and conditions like spongy gums, this makes an excellent
tooth powder.
Other uses Equal quantities of sat pudina and sat ajwain, if put in a small glass bottle, and kept in the
sun with a closed cap for an hour get liquefied. By this method a unique combination is achieved which can
be used both internally and externally in a number of ailments. A few drops of it in a cup of warm water act
as a good digestive and anti-spasmodic aid, whereas if applied externally it is an effective pain balm. Old
timers will recall the famous amritdhara drops of the pre-Partition era. This is the exact formula of once
very popular and effective medicine.
Besides being used for garnishing and flavouring dishes, salads and soups, pudina makes some of the mouth-
watering chutneys in our kitchen. Arq pudina the aqueous extract drawn by the distillation method, is the
famous medicine used by ayurvedic and Unani physicians.
Brahmi (Bacopa Monnieri): Brahmi for our body and mind
BRAHMI has been used since time immemorial as a tonic for improving memory. In the gurukuls of ancient
India there was the practice to regularly administer Brahmi to young students to help them learn sacred
hymns.
The small creeping herb grows wildly in marshy places throughout the hotter parts of India. Scientifically
known as Bacopa monnieri and jalneem in Hindi, the whole of the Brahmi plant is endowed with medicinal
properties.


Bitter and astringent in taste and light and slightly hot in effect, Brahmi is a pacifier of all the three doshas
mainly kapha and vata. Although people in India, especially ayurvedic physicians, knew about Brahmis
benefits thousands of years ago, modern research on it was conducted recently by the central Drug Research
Institute, Lucknow. The trails have resulted in establishing that this long treasured herb, besides possessing
antioxidant properties, also has the amazing ability to facilitate learning and enhance memory and
concentration.
Ayurvedic tests describe Brahmi as medhya, a medicine that braces the mind to carry cognitive functions and
intellectual pursuits. But ancient authors seem to believe that the healing effects of Brahmi extend far
beyond mind and brain. Brahmi is not only a memory-booster and intellect-promoting herb; it is also a
tranquilliser, a muscle relaxant, an anti-convulsant, a blood purifier, and an anti-pyretic, carminative and
digestive agent.
Though Brahmi is beneficial for maintaining the tridoshic balance, ayurvedic physicians believe it to be the
drug of choice for counteracting the vitiated vata dosha the factor which governs the nervous system,
Brahmi is known for its salutary effect in anxiety, depression, hypertension, sleeplessness, mental
retardation, insanity and hysteria. Acharya Chakradutta has written that Brahmi is beneficial in all types of
epilepsy. Ancient texts describe the use of Brahmi in a number of other disorders like biliousness, ulcers,
splenomegaly, asthma, skin diseases and in general and senile debility.
Brahmi enhances the minds ability to learn and concentrate. As it simultaneously calms and invigorates the
mind, it is a very good medicine for reducing the effects of stress and nervous anxiety. It also helps maintain
the clarity of thought and has proved effective in treating ADD (Attention Deficit Disorder) in hyperactive
children, and age-related mental disorders in old persons.
Equal quantities of powders of Brahmi, Shankhapushpi and Jatamansi make an excellent combination which,
if taken in the dose of one gram two or three times a day, combats the symptoms of anxiety, depression and
nervous exhaustion. Sesame oil, enhanced with Brahmi, Amla and Vacha, forms a useful hair tonic. Its regular
massage calms the mind and induces sound sleep. Apart from Brahmi sharbat, which is a popular home
recipe of the summer season, Brahmi Ghrita, Saraswata Churna and Smritisagar Rasa are classic ayurvedic
medicines which are beneficial not only in minor anxiety and depression but also in unmada and apasmara
(insanity and epilepsy).
Caution: Some of the ancient texts, in their references, have created confusion by calling another plant,
Mandukparni (Centella aciatica) as Brahmi. Invariably sold as Brahmi, Mandukparni is a different herb which
will be taken up in these columns separately. While using Brahmi, make sure that what you are using is
Bacopa moneiri.
Haritaki (Terminalia Chebula): Haritaki: mother of all herbs
Abhya (which allays the fear of illness), pathya (beneficial in all diseases) and vyastha (which helps gains
longevity), that is how haritaki has been named in ancient Sanskrit literature. Popularly known as hararh
and scientifically as terminalia chebula, haritaki is one of the oldest herbs known to mankind. Its moderate-
sized deciduous tree is found throughout the greater part of India and it is the dry pulp of its fruit which is
used as medicine.


Haritaki fruit is predominantly astringent but at the same time is also bitter, sweet, pungent and sour in taste
and light, dry and hot in effect. It pacifies vata, pitta and kapha, all the three doshas. Ayurveda has
differentiated seven types of haritaki which include varieties ranging from its different stages of ripeness to
the species found according to the diverse places of its origin. Haritaki has been abundantly praised for its
extraordinary healing properties. Ancient texts have described it to be gentle and caring like a mother.
With a vast array of action on human body, haritaki is primarily digestive, carminative and laxative in nature.
It stimulates liver functions, corrects metabolism, kills intestinal worms and has tonic effect on all body
organs, including the lungs, heart and brain. Haritaki is also known for its anti-inflammatory, wound healer,
anti-obesity, aphrodisiac and, above all, rejuvenating properties.
In its efficacy and usefulness haritaki has been considered to be equal to that of amla. The famous Charak
Samhita has described it as a drug of choice in the loss of appetite, indigestion, constipation, upward flow of
abdominal gas, sprue and piles. Besides curing the swelling of liver and spleen, haritaki is also beneficial in
cough, asthma, hiccup, anemia, jaundice. sinusitis and diseases of the urinary tract. Haritaki helps to dissolve
glandular swellings and also has salutary effect in conditions arising due to the excessive use of alcohol.
Haritaki is therapeutically prescribed as a preventive and restorative measure. Though contra-indicated in
pregnancy and also forbidden for prolonged use, ayurvedic texts have described different methods to use
haritaki in different seasons and diseases. During summer it should be taken with jaggery. In the rainy
season, winter and spring, haritaki is advised to be taken with rock salt, ginger and honey, respectively. In
the diseases arising due to vitiated vata, haritaki should be taken with ghee, in pitta diseases with sugar and
in kapha problems it is indicated to be used with salt.
As a household remedy, haritaki is best used to clear the bowels. If it is combined with a equal quantity of
amla and baherha a unique combination is achieved which is known as triphla. Ayurvedic texts have
described several uses of triphla, which, besides being attributed with anti-aging properties, is also given
independently or as an adjunct to cure a number of diseases.
There are numerous classic ayurvedic medicines where haritaki is used as a chief ingredient, Chitrak haritaki
(sinusitis), vyaghri haritaki (asthma), pathyadi qwath (migraine), abhyarishta (piles), vaishvanar churna
(rheumatism) lead a vast list of classic formulae which puts haritaki at an exalted place in ayurveda. Apart
from its easy availability and low cost, it is the unmatched efficacy of this herb which even today makes its
use as popular as it was thousands of years ago.
Saunf (Fenniculum Vulgare) (Fennel): Saunf: herb and spice
Known as fenniculum vulgare scientifically, mishreya in sanskrit and saunf in common parlance, fennel is a
yellowish green herb which is cultivated throughout India as a leaf-vegetable and seed spice. While forming
an important ingredient of the Indian kitchen since ages, it is also a household health recipe of grannies.
Fruits, root and oil of the plant have medicinal usages.
Saunf is at the same time sweet, pungent and bitter in taste and is light, sharp and cold in effect. Its chemical
analysis shows that it consists of protein, fat, certain minerals, fibre and carbohydrates. It contains both
volatile and stable oils having a characteristic taste and odour. It alleviates vata and kapha is primarily
used as digestive, appetising and stimulating agent.


Though saunf is shown in different systems of medicines as an aromatic, digestive and carminative agent,
ayurvedic texts additionally describe it to be a repellent of abdominal wind, anti-emetic, neutraliser of
digestive impurities and an expectorant. Besides this, it is also endowed with anti-colic, glactaguage (that
produces milk in breasts) and diuretic properties. It is also mildly antiseptic and vermicidal in action.
It is used in a number of digestion-related ailments such as diarrhoea, dysentery, nausea, gas trouble, and
anorexia. It is also beneficial in conditions involving minor coughs and colds, burning micturation and
halitosis (bad breath). Due to its strong odour, saunf is used as a corrective agent for less pleasant drugs.
Many of the confectionary items are invariably flavoured with saunf. Given below are some tips to gain its
medicinal benefits:
* A drink prepared by boiling a tablespoonful of saunf in 100 ml water is beneficial in indigestion,
biliousness, flatulence and dyspepsia. Chewing of saunf after meals is considered helpful not only in
digestion of the food and but also in countering the problem of bad breath. As a household remedy, fennel
decoction is used in infantile colic and flatulence. it checks diarrhoea and excessive gas formation. Saunf in
roasted form has more pronounced anti-diarrhoeal action.
* A drink prepared by adding cardamom, cinnamon (dalchini), kiquorice and saunf is a common household
remedy to treat minor flu and cough conditions. Soaking overnight one teaspoonful each of coriander and
saunf seeds in a glass of water and taking after straining it in the morning ameliorates burning urine
occurring in hot weather.
* Mix fine powders of saunf, dry ginger, dry rose leaves, senna and rock salt. Taking occasionally one
teaspoonful of this powder at bed time relieves the symptoms of gas, flatulence and constipation.
* Arq saunf drawn with aqueous distillation method is a well-known medicine of the Unani pharmacopea
and is used to allay symptoms of indigestion, vomiting and other gastrointestinal disturbances. Dissolved 20
ml of it in a cup of warm water and taken as an adjunct with any other medicine to treat digestive upsets
brings faster relief.
* Around the globe saunf is available in many varieties. The Indian saunf, which is a bit rough and bigger in
size, is considered to be endowed with all active ingredients and is considered the best for medicinal usages.
Jeera (Cuminum Cyminum) (Cumin): Jeera: Carminative and digestive herb
Since times immemorial jeera has been an inseparable part of the Indian kitchen. Early ayurvedic literature
gives ample importance to its medicinal value and even today it continues to benefit mankind whichever way
we use it, whether as a spice or as a herb. Called jeeraka in Sanskrit and cuminum cyminum scientifically, it
is commercially grown mostly in all parts of tropical India.
According to ayurvedic materia medica, jeera is pungent in taste and is light, dry, sharp and hot in effect. It
pacifies vata and kapha in the body but aggravates pitta. Jeera contains many important nutrients like
protein, carbohydrates and traces of minerals such as calcium, phosphorus and iron in different proportions.
Though jeera has been known for various medicinal properties affecting different systems of the body, its
main area of action essentially seems to be the gastro-intestinal tract.
Apart from having the marked digestive and carminative effects, jeera is also a wind repellent, anti-colic and
intestinal absorbent agent. Of the vast range of its effects on human body, jeera acts as an anti-obesity, anti-


inflammatory, blood purifier, diuretic, glactogauge (that enhances milk engendering during lactation) and
uterine stimulant medicine. Some ancient texts described it as katu paushtic, meaning a bitter tonic. It is
given in conditions where a patient complains of the anorexia, nausea, indigestion, distension of the
abdomen, colic pains, piles and intestinal worms. Jeera helps treat urinary stasis, prevents stone formation
and has a number of uses if applied externally.
As a single herb, jeera is best used in roasted form. Taking a pinch of roasted and crushed jeera shortly
before meals enhances appetite whereas if used after food it helps in faster digestion. To allay severe or
chronic indigestion, hiccup and abdominal distention, crush jeera, ajwain, black pepper, rock salt and small
hararh in equal parts. This jeerakadi churna if taken in a daily dose of one to two gms twice a day, with
warm water or whenever required, is simple and safe remedy to get the abdominal wind dispelled and to
gain symptomatic relief from colic pain.
Jeera is also a very good medicine for mucous diarrhoea and non-specific colitis and is used in combination
with other medicines to cure the irritable bowel syndrome. As a simple and safe remedy, by crushing 50 gm
of it with an equal quantity of each of nagarmotha, sonth, bark of kutaja and 250 gm of pulp of bael and
taking two gm of this powder two or three times a day helps in binding and clearing the stool. Decoction of
jeera and dry dhania helps to cure vomiting and loss of appetite occurring during pregnancy.
As a delicacy and appetizer there is a common practice to serve jeera wate before meals. It is available at
many eateries, but to overcome the risk of contamination and infection it is better to make this gastronomic
and digestive recipe at home. Taking two tablespoonful of each of roasted jeera powder and lemon juice, one
table spoonful each of pounded mint leaves, dry mango powder called amchur and table salt, 50 gm of
sugar, half teaspoonful of black salt and black pepper and a pinch of hing makes about five to seven glasses of
jeera water. Besides waking up the taste buds and enhancing the gastric secretions, jal jeera also makes a
freshening summer drink.
Ayurveda has a large number of classic medicines where jeera is used as an important ingredient. To name
only two, Jeerkadyarishta and Hingashtak Churna are the most famous digestive medicines. Apart from the
jeera used in Indian kitchen, which is known as safed (white) jeera, there is another variety called black
jerera. It grows on high altitudes and is costlier than the former. Though considered a separate herb, black
jeera has more or less the same medicinal properties as that of the common white jeera.

Tamarind (Tamarindus Indica)
Tamarind (Tamarindus indica), Bengali Tetul is one of the most beautiful trees of the
Indian subcontinent. An ancient Sanskrit script describes the fruit as refrigerant,
digestive, carminative and laxative and useful in bile-related diseases.
Tamarind is semi-evergreen, tropical tree that grows to about 24 m (80 feet) tall and
has long drooping branches with alternate, pinnately compound (feather-formed)
leaves; the leaflets are about 2 cm (0.75 inch) long. The yellow flowers, about 2.5 cm
across, with a red stripe are borne in small clusters. The dark brown fruit is a plump
pod 7.5-24 cm long that does not split open. It contains 1 to 12 large, flat seeds embedded in a soft, brownish
pulp. This pulp has a high tartaric acid content, that imparts for its sourness.


Tamarind is a good laxative and an antiseptic. It is used for tummy upsets and for the treatment of ulcers.
Over-ripe fruits can be used to clean copper and brass.
Ritha (Sapindus Mukorossi, Sapindus Emarginatus, Sapindus Trifoliatus) (Soapnut)
Soapnut-tree (English) Sapindus mukorossi, Sapindus emarginatus, Sapindus trifoliatus , Bara rita, Ritha
(Bengali), Phenila, Arishta (India): A deciduous tree found wild in north India, usually with 5-10 pairs of
leaves, solitary with large drupes. This tree belongs to the main plant order Sapindaceae and family
Sapindeae. The species is widely grown in upper reaches of the Indo-Gangetic plains, Shivaliks and sub-
Himalayan tracts at altitudes from 200m to 1500m. Also known as soap-nut tree, it is one of the most
important trees of tropical and sub-tropical regions of Asia. It is also called doadni, doda and dodan in Indian
dialects. This tree flourishes in deep clayey loam soil and does best in areas
experiencing nearly 150 to 200 cm of annual rainfall. The trunk of Ritha is
straight and cylindrical, nearly 4 to 5 m in height. The canopy comprising side
branches and foliage constitutes an umbrella-like hemispherical top
measuring about 5 m in diameter. The tree can reach an height of 25 m and a
girth of 3 to 5 m in nearly 70 years of its existence. Ritha is thus an excellent
tree for planting along boulevards.
Ritha flowers during summer. The flowers are small and greenish white,
polygamous and mostly bisexual in terminal thyrses or compound cymose
panicles. These are sub-sessile; numerous in number and at times occur in lose
panicles at the end of branches. The fruit appears in July-August and ripens by
November-December. These are solitary globose, round nuts 2 to 2.5 cm diameter, fleshy, saponaceous and
yellowish brown in color. The seed is enclosed in a black, smooth and hard globose endocarp. The fruit is
collected during winter months for seed and or sale in the market as soap nut.
The trunk of Ritha is straight and cylindrical, nearly 4 to 5 m in height. The canopy comprising side branches
and foliage constitutes an umbrella-like hemispherical top measuring about 5 m in diameter. The tree can
reach an height of 25 m and a girth of 3 to 5 m in nearly 70 years of its existence. Ritha is thus an excellent
tree for planting along boulevards. Ritha wood is hard and light yellow in color. It is close-grained and
compact weighing about 30 kg per cubic foot. The wood is utilized for rural building construction, oil and
sugar presses, agricultural implements, etc.
Ritha seed germinates easily. To ensure cent per cent germination, the seed is soaked in lukewarm water for
24 hours and then sown, either directly in already prepared 60 x 60 cm pits at 5m x 5m spacing or sown in
polythene bags filled with clayey loam soil mixed with farmyard manure or similarly prepared nursery beds.
For thousands of years Indians have been using it for a variety of purposes. It is known in Hindi as Ritha,
reetha, aritha, dodan, kanma and thali. Had soapnut arrived in Britain at the same time as tea, this country
would have remained far less polluted, with greater reserves of fossil fuels for the millennium ahead.
Chinese peasants traditionally used the small yellow fruit of the soap berry tree (Sapindus mukorossi) to
make soap. Very easy to make: simply grinding up the rind and soaking it in water produces a soft liquid
soap used for washing and as a shampoo popular with village women because it beautifies the skin and
removes freckles.


Soapnuts have been around for a very long time in India and Nepal. People
there have always been washing their clothes with soapnuts. The secret of
the soapnut is as simple as it is effective: The nut shell contains saponin,
which acts like soap as soon as it gets in contact with water.In fact the skin of
the fruit is highly valued by the rural folks as a natural produced shampoo
for washing their hair. They also use these for washing woolen clothes. This
is why some botanists have named the species as Sapindus detergens.
Soapnuts have long been used in the Western world for soap production, usually together with many
chemical additives which are not really necessary for the actual washing process and which are damaging to
the user as well as our environment.
The percentages of individual acids were found to be: palmitic, 4.0; stearic, 0.2; arachidic, 4.4; oleic 62.8;
linoleic, 4.6; linolenic, 1.6; and eicosenoic, 22.4. The oil is composed of 0.1, 2.1, 22.0, and 75.8% trisaturated,
monounsaturated disaturatd, diunsaturated monosaturated, and triunsaturated glycerides, respectively. The
special characteristic of the Sapindus mukorossi seed oil is its content of 26.3 and 26.7% triolein and
eicoseno-di-oleins, respectively (Lipids. 1975 Jan;10(1):33-40).
Method:
Soapnuts contain saponin, which works similar to soap. Ironically, soapnuts are generally used in the West to
extract the saponin in order to manufacture industrial soap, whereby the original potential of its use as a
laundry detergent was ignored for a long time. Once these soapnuts get in contact with water in the washing
machine, the saponin is naturally extracted and creates the same effect as a conventional laundry detergent.
The effect is positive: soapnuts clean remarkably well! All common stains will be removed, just as with the
use of normal washing powder. Merely persistent stains, such as blood, or red wine, are more difficult to
remove.
100 grams of soapnuts produces a good 2.5 litres of soapnut Juice. 3-4 spoons of Juice are sufficient for a
laundry load, a little less, with added vinegar will clean a load of dishes in the dishwasher.
An infusion made from soapnuts gives a shampoo which works well and effective to fight dandruff as well as
gives hair a silky shimmer and vitality. After the hairwash with a soapnut infusion it is easy to comb through
the hair, and it takes much longer to become oily. Very suitable especially for allergy sufferers. Soapnut also
discourages the occurrence of parasites, such as nits or lice.
Uses:
soapnut is excellent for washing and bathing humans and pets. It leaves the skin with a soft, smooth layer
which protects against infections and insects.
mechanics hands, stained hands, or those where the skin is cracked from chemical cleaners can gain
considerable relief. noticeable improvements within two weeks have been found, including smoother skin
and the removal of ingrained marks.
soapnut is a natural exfoliant. It is considered to be second to none and is also very common in the Indian
Ayuverdic healing system.
in hair care, soapnut helps to remove dandruff, gives hair more body and works against infections of lice
and other parasites. It leaves the hair, not just looking healthy but, actually healthy. Recently there has been
evidence showing that soapnut also reduces hair loss.


soapnut is traditionally used as a natural and effective treatment for skin complaints including eczema,
chronic itching and psoriasis.
soapnut is perfect for washing clothes, with no optical whiteners, foaming agents or other chemical
additives. In Nepal, soapnut is used for washing the finest silks and woollens in preference to any other
product.
elsewhere in the kitchen, soapnut is also invaluable; dishes, cutlery and even greasy pans can be cleaned
with soapnut and it is dishwasher friendly.
most of us are unaware that many of the fruit and vegetables we eat are grown using quantities of harmful
chemicals. supermarkets also use chemicals to increase their shelf-life, hence their recommendation to was
fresh produce before use. Scientific test have shown that a ten minute soak in a soapnut solution will remove
up to 95% of the surface pesticides and chemical residues.
other uses include cleaning teeth, polishing jewellery, cleaning glass, paintwork and even washing the car!
in the garden a soapnut solution can be used as a spray to repel and prevent a wide variety of pests and
blight, including aphids and blackfly. A well regarded scientific horticulturist is currently researching these
claims, with great success.
Especially for allergic persons, persons suffering from neurodermatitis and people with sensitive skin,
chemical detergents often provoke an aggravation of their ailment. Furthermore, it is evident that some of
the chemicals used in some detergents are allergic. In our civilized surrounding, the amount of allergic
substances rises steadily.
The fruit is valued for the saponins (10.1 %) present in the pericarp which constitutes up to 56.5 per cent of
the drupe. The fruits are credited with expectorant and emetic properties and are used in the treatment of
excessive salivation, epilepsy and chlorosis.
The powdered seeds are said to possess insecticide properties. They are employed in the treatment of dental
caries. It cleanses the skin of oily secretion and is even used as a cleanser for washing hair and a hair tonic,
and forms a rich, natural lather.
Its detergent action, which cleanses the hair and removes, accumulated debris and a sebaceous material
further more imparting speculiar reflection and hair luster.
Chandan (Santalum Album) (Sandalwood)
Sandalwood Tree Chandana (India): A small to medium-sized, evergreen semi-parasitic tree, with slender
branches, valued for its heartwood.
Both the wood and the oil have long been employed in medicine.
The main constituent of sandalwood oil is santalol. It is used to alleviate itching and inflammation. It is
credited with cooling, diaphoretic, diuretic and expectorant properties, and sandalwood finds several
applications in household remedies.



Onions
Onions: Asian researchers fed subjects onion juice and whole onions and found that the greater the dose, the
more blood sugar was depressed. (raw or boiled no difference). The active ingredients isolated are allyl
proply disulfide and allicin. It is believed their action is in stimulating more insulin production.
Hing (Ferula Foetida, Ferula Assafoetida, Ferula Narthex) (Asafoetida)
Hing (Ferula foetida) or Asafoetida Bengali Hing is a sedative, expectorant and laxative It is
very useful remedy for relieving spasms and ingestion. flattulent colic, cholera and whooping
cough. It is a stimulant for respiratory and nervous system and very effective in pneumonia
and bronchitis in children. Medicinal Properties:
Diabetes: Mix 1/4 tsp hing powder in 2 tsp bitter gourd juice.Take twice a day.
Indigestion: Mix 1/4 tsp hing powder with a ripe banana and eat.
Kidney-Problems: Mix 1/4 tsp hing in 2 tsp fresh ginger juice.Add a pinch of salt and sip.
*** Asafoetida Ferula asafetida Linn: Asafoetida, the gum resin prized as a condiment
in India and Iran, is obtained chiefly from plant Ferula asafetida. The Latin name
ferula means carrier or vehicle. Asa is a latinized form of Farsi asa resin , and
Latin foetidus means smelling, fetid. In ancient Rome, asafoetida was stored in jars
together with pine nuts, which were alone used to flavour delicate dishes. Another
method is dissolving asafoetida in hot oil and adding the oil drop by drop to the food.
If used with sufficient moderation, asafoetida enhances mushroom and vegetable
dishes, but can also be used to give fried or barbecued meat a unique flavour.
Asafoetida is a useful antidote for flatulence. There are claims for it being used to
cure bronchitis and even hysteria.
*** Hing major remedy
USED in most of the Indian homes and famous for its peculiar odour, hing (English-asafoetida; botanically-
Ferula narthrex) is a resin of a plant which grows in the higher ranges of Kashmir, parts of Afghanistan and
Iran. Ancient texts describe it as hingu and several centuries of its constant use have bestowed upon it the
peculiarity of a tempting spice and trusted medicine.
Hing is bitter and pungent in taste and light, sharp, unctuous and hot in effect. While aggravating pitta, it
pacifies vata and kapha. Its chemical composition consists of gum, ash and a volatile oil. Hing also contains
protein, fibre and minerals which include a substantial amount of calcium and traces of iron.
Ayurvedic texts have categorised hing as deepniya and sanjna-sthapaka (an appetiser and a restorer of
consciousness). It is reputed as a drug which expels wind from the stomach and counteracts spasmodic
disorders. Hing also acts as a stimulant on the nervous and respiratory systems. It is an expectorant, a killer
of intestinal worms and an emmenagogue (that promotes the menstrual discharge).
Hing is used mainly in kapha-and-vata-caused diseases. It is a drug of choice in gas trouble, distention of the
abdomen and colic. As a respiratory stimulant and expectorant it is given in chronically dry and productive


cough whereas as a nervine stimulant ayurvedic texts recommend its use in a number of ailments like
hysteria, paralysis, convulsions and syncope. Here are a few tips for gaining its medicinal benefits.
* Taking two times a day with warm water half a teaspoonful of hing, crushed ajwain and vidang (all in equal
parts) abates flatulent dyspepsia. The same combination is a simple and effective remedy for intestinal worm
problems.
Hing is very useful for women, especially after childbirth, as it helps in digestion and relieves one of gas and
distension.
* Taking 250 mg of hing mixed in one teaspoonful each of betel juice and honey works well in respiratory
disorders like asthama, bronchitis and cough.
* Hing is a known antidote of opium and counteracts its effect if given in the same quantity to the patient. In
hysterical fits, the patient is made to inhale hing besides being given various other medicines which include
it as an essential ingredient.
* Taking before meals 2 gm of the famous Hingashtak churna with warm water helps in digesting heavy and
fried food. Similarly, Rajaprivartini Vati, which also contains hing, is a drug of choice for treating painful and
scant menstruation.
Caution: As a spice, hing is an essential ingredient in preparations like pickles, soups, vegetables and pulses.
Raw hing is nauseous and unsafe. Therefore, before its medicinal and other routine uses, it should be fried in
desi ghee. Hing should also be used with care in patients suffering from severe acidity, haemorrhagic
disorders, piles and hypertension.
Nowadays, it is difficult to obtain unadulterated hing as wheat floor and gum of keekar tree are mixed into it.
Spurious and adulterated hing sinks and settles if put in a glass of water whereas pure hing, without leaving
sediments, slowly but completely dissolves into water, turning it into a milky liquid. Pure hing also gets
burnt when put close to a flame.
Mehndi (Lythraceae) (Henna)
Henna (Lythraceae) BengaliMehndi The trade name is based on the word Hina which is the arabic name of
the drug.
The chief use of Henna is a pleasant orange dye for coloring. The leaves of the plant have certain medical
properties. They are astringent and used as a prophylatic against skin diseases. The leaves have also been
shown to have some action against tubercular and other bacteria, and in typhoid and haemorrhagia (S. K.
Jain, 2001).
It is difficult to pinpoint the exact origin of mehendi. Some historical evidence suggests that it was introduced
in India during the 12th century AD. Again, there is proof that henna was used to stain the fingers and toes of
the Pharaohs prior to mummification over 5000 years ago when it was also used as cosmetic and for its
healing power.



Garlic (Allium Sativam)
Garlic: Similar to onions in its action: It is suggested that raw is best or lightly cooked in food.Garlic is said to
stabilize blood sugar, enhance immunity and improve circulation. (helps regulate blood sugar levels and so
can be helpful in late onset Diabetes.) Garlic lowers blood-cholesterol levels reduces hypertension
stimulates the digestive system. Garlic enhances the bodys immune defenses.
*** Garlic: a unique healing agent
GARLIC has been used as a culinary item since times immemorial. Apart from India, its earliest medicinal
usage has been recorded in many civilisations, including the ancient Egypt, Greece, China and Rome. Called
rasona, lashun and ugragandha in Sanskrit , the old Indian literature relates many stories about its divine
origin.
Botanically known as allium sativam and originally believed to be a native of the Central Asia, garlic is at the
same time endowed with five different tastes pungent, sweet, bitter, astringent and salty. Pandit Bhava
Mishra, the famous ayurvedic scholar of the fourteenth century, has described it to be hot, unctuous, heavy
and sharp in effect. It has also been portrayed as a digestive, carminative, cardiac stimulant, aphrodisiac,
expectorant, analgesic, diuretic, anti-oxidant and an anti-kapha and anti-vata agent.
Garlic contains more than 100 biologically useful secondary metabolites and sulphur containing compounds
which are responsible for its peculiar odour and numerous healing properties. In addition, garlic is an
excellent source of manganese, selenium and B vitamins. Its use has been indicated in a wide range of acute
or chronic health problems like indigestion, anorexia, osteoarthritis, rheumatoid arthritis, paralysis,
headache, sciatica and respiratory disorders like bronchitis, coughs and phlegmatic conditions.
Clinical experiments in recent times have not only confirmed several ancient beliefs about the extraordinary
healing value of this herb but also brought into light many of its lesser known benefits.
Garlic and cholesterol reduction are frequently mentioned together. Numerous studies have demonstrated
that regular consumption of garlic lowers serum triglycerides and LDL cholesterol, and decreases platelet
aggregation. It has also been found to increase the HDL-cholesterol (the protective form) and fibrinolysis
(the process through which our body breaks up blood clots) and stimulate the production of nitric oxide in
the lining of the blood vessel walls and reduces the risk of heart attack and stroke.
Researchers have found that regular use of garlic helps increase the production of vitally important
antioxidant enzymes that hold back the activity of many cancer and tumour-producing substances. Garlic is
able to protect against certain degenerative effects of rheumatoid arthritis all of which are caused by an
imbalance of free radicals and the bodys protective defences. It has also been found to be having anti-
inflammatory, anti-bacterial and anti-viral activity and is effective against many drug resistant strains.
Ayurvedic physicians think it to be of immense value in the weight control regime offered to persons of
kapha trait.
Due to its sharp, hot and pungent properties, it is not always that garlic suits everybody. Many times its
unsavoury effects are reported which are more common in persons of pitta prakriti. Though acute toxicity
of garlic is rare in humans, its unbridled and excessive use can cause esophageal and abdominal pain, acidity,
urticaria, skin blisters, episodes of respiratory spasms and bleeding disorders in some persons.


Garlic provides all its benefits when used in the day-to-day kitchen preparations, but it is greatly useful if
cooked with lentils, mustard saag, non-vegetarian food and other heavy or wind-producing eatables. To
make it more body-friendly, a few of its peeled-off cloves should be put into a little buttermilk or diluted
curd. If used next day it will lose much of its sharpness, pungency and offensive odour. The average daily
dose of raw and cooked garlic should not exceed two-three and five-seven cloves respectively, but the
individual adaptability should always be kept in mind. To counter any of its unpleasant effect, the powder of
coriander seeds should be used.
Garlic: From God to man
NO other herb has such a rich history of use in every single culture on this planet than garlic. The ancient
civilisations of Rome, Greece, China and Egypt devised stellar stories about its origin. Ayurveda, the oldest
medical system of the world, relates its own: garlic grew as an offshoot of drops of amrita which fell on the
earth during the epic battle between gods and demons. Surrounded by an aura of magical and medicinal
mysteries, the charm of garlic has remained undiminished over the centuries of its use.
Garlics Sanskrit name rasona literally means lacking one taste; it contains all the six tastes except sour.
Ayurveda has described it as hot in potency and pungent in post-digestive effect. It is unctuous, sharp and
heavy. It pacifies kapha and vata but aggravates pitta. Modern analyses of garlic show that it contains water,
protein, carbohydrates and other substances like calcium, phosphorus, iron and vitamin B complex, besides
traces of iodine. It also contains volatile oils and sulphur compounds of which some are responsible for its
sharp odour.
Though in recent times garlic has acquired a reputation as an effective immunostimulant, anti-viral, anti-
cholesterol, cardio-vascular tonic (and also as a tumour inhibiting medicine), ancient ayurvedic texts have
eulogised it for its extraordinary healing properties and called it maha aushadhi (great medicine).
Garlic has been described as a stimulant, carminative, digestive, metabolic corrector and killer of intestinal
worms. It also has laxative, diuretic, expectorant, anti-inflammatory, aphrodisiac and rejuvenative
properties. Given in low doses, it helps in hypertension, raises the bodys immunity, fights viral and bacterial
afflictions, keeps cholesterol and tryglycerides level under control and acts as an anti-oxidant substance.
As a home remedy, it is used both externally and internally to combat many diseases. A few cloves of garlic
are added to hot oil used for body massage and oleation. Frying five to six cloves of garlic in desi ghee and
taking it before lunch provides an adjuvant effect for controlling the flare-up phase of rheumatoid arthritis.
The medicated milk of garlic (kshirapaka) works well in many vata diseases like sciatica, lumbago and
paralysis whereas the consumption of garlic in ones daily diet reduces body toxins besides controlling the
lipid profile.
However, one fails to understand why such a useful herb didnt get religious sanction despite its divine
origin and is rather feared as being tamasika Ayurvedic texts describe a method to lessen its strong ordour.
Put a few peeled off cloves of garlic in buttermilk or diluted curd overnight. If used next day, the garlic will
lose much of its sharpness and offensive odour. Those who want to use raw garlic, and also to whom its
suitability is in doubt, can try this method. Cooking it in ghee too reduces its pungency.
There are many ayurvedic classic medicines containing garlic Rason Vati, Lashunadya ghrit and Rason
Ghrit. Kashyap Samhita, while describing the famous Rason Kalpa, is more explicit in telling that garlic


should be used sparingly by persons of pitta prakriti. In kapha and vata diseases it should be used with
honey and ghee respectively. The maximum dose of raw garlic cloves is up to six pieces and to counter its
unsavoury effect the powder of coriander seeds should be used.
The Silent Power of Garlic
Modern research has confirmed what our ancestors believed and practiced regarding the health benefits of
garlic. Research in 1858 documented that garlic kills bacteria. During World War II, garlic was used as an
antiseptic to disinfect open wounds and prevent gangrene.
Surprisingly, the way garlic is prepared appears to affect its healing qualities. When the clove is cut or
crushed, an enzyme contained within the plant cells combines with an amino acid. This creates a new
compound, called allicin, which has been shown to kill 23 types of bacteria, including salmonella. When garlic
is heated, a different compound is formed that is a good blood-thinning agent, preventing arteries clogging,
avoiding blood clots that could lead to heart attack or stroke, and reducing blood pressure and bad
cholesterol levels. Garlic may even prevent cancer because it contains vitamins such as C, A and B, which
stimulate the immune system to eliminate toxins and combat cancer producing substances.
As a cholesterol reducer
In studies of people with high cholesterol (over 200), one-half to one whole garlic clove daily typically
lowered their levels by about 9 percent. Benefits showed up within a month and was also achieved with
garlic supplements. Research also suggests that two cloves of garlic a day might be as potent as some
cholesterol-lowering drugs.
As an artery protector
Garlic prevents bad-type LDL cholesterol from oxidizing, a process that initiates plaque buildup on artery
walls, which can lead to clogging, heart attack and stroke. The theory is that unoxidized cholesterol is not
very harmful. In a study by University of Kansas researchers, taking 600 milligrams of powdered garlic every
day for two weeks reduced LDL oxidation by a remarkable 34 percent. So garlic eaters might have less
harmful cholesterol than non-garlic eaters with identical cholesterol counts might.
As a blood thinner
Studies suggest that garlic compounds help thin the blood. Raw garlic (three cloves a day) improved clot-
dissolving activity by about 20 percent in a double-blind study of medical students in India. Cooking garlic
might enhance its anti-clotting activity.
As a cancer blocker
Much research shows that garlic contains many chemicals that in laboratory animals, block cancers of every
type, including breast, liver and colon. Dedicated garlic eaters may escape certain cancers. In a recent study
of 42,000 older women in Iowa, those who ate garlic more than once a week were half as likely to develop
colon cancer as non-garlic eaters.
As an infection fighter


Garlic kills viruses responsible for colds and the flu. Eat garlic when you feel a sore throat coming on and you
may not even get sick. (Eat garlic when youre stuffed up, too: It acts as a decongestant.) Other studies
suggest that garlic can increase immune functioning by stimulating infection-fighting T-cells.
As a baby builder
New research shows that taking garlic during pregnancy can cut the risk of pre-eclampsia (raised blood
pressure and protein retained in the urine). Studies reveal that garlic may help to boost the birth-weight of
babies that would otherwise be too small.
To get the most benefit
Buy unpacked garlic, so you can feel the bulb. It should be solid, not light, airy or dried out. Press the cloves
with your fingertips to be sure theyre firm. Look for large-cloved bulbs in which the outer skin is tight,
unbroken and free of soft spots.
Keep garlic in a cool, dry place. Store it in any container that allows good air circulation, such as special
ceramic garlic jars with vent holes or any glass jar, small box, basket or similar container, loosely covered.
Most experts do not advise refrigerating garlic. Peeled garlic cloves, tightly wrapped, can become moldy
rather quickly in the refrigerator. Freezing, also, ruins uncooked garlic. Cloves that have sprouted are all
right to use but may be milder in taste.
Raw or cooked?
For anti-bacterial or anti-viral effect, only raw garlic will do. Both raw and cooked garlic seem to have
cardiovascular, decongestive and anti-cancer benefits.
Eating more than three raw cloves a day can cause gas, bloating, diarrhea and fever in some people. Cooked
garlic is gentler on the stomach.
All garlic (crushed, chopped in jars, paste, even garlic powder off the spice shelf) can have health benefits.
Gurmar (Gymnema Sylvestre)
Gurmar (Gymnema sylvestre): An Indian folk favourite for treating diabetes. Tea made from this herb helps to
boost insulin production. Research studies have also suggested that this herb may actually increase the
number of beta cells in the pancreas. More studies are pending.
Ginger (Zingiber Officinale)
Ginger (Zingiber officinale) is described as acrid, heating, carminative, rubefacient
and useful in dyspepsia, affilations of throat, head and chest, haemorrhoids,
rheumatism, urticaria and many other diseases. . Ginger has been used as a
medicine in India from Vedic period and is called great medicine. Ancient
physicians used it as a carminative or anti flatulent. Galen, the Greek physician,
used ginger to treat paralysis caused by phlegmatic imbalance in the body.
Aviceena the Arab physician used it as an aphrodisiac centuries ago pomose also
used ginger in the treatment of gout. Ginger is pungent and a bit bitter in taste. It


acts as digestive, carminative, stomach, anti pyreutic, generates heat expels flatus and cough, purifies blood
and is invigorating.
One teaspoon of ginger juice mixed with a cup of fenugreek decoction and honey to taste makes an excellent
diaphoretic mixture to proliferate sweating and reduces fever in influenza. It acts as an expectorant in
bronchitis, Asthma,and whooping cough.
**** Ginger: more than a digestive aid
Ginger is believed to have originated in India and was introduced to other parts of the world much later.
There are frequent references to it in the ancient ayurvedic literature. Scientifically known as zingiber
officinale, nowadays ginger is equally used as a spice and medicine all over the world. Perhaps the ancient
Indian sages were prophetic in calling it vishva bhaishjam the universal medicine.
The medicinal use of ginger involves the utilisation of its rhizome, in fresh called ardarka and in the dried
form referred to as sonth or shunthi. Pungent in taste and hot in quality, ayurveda has additionally described
fresh ginger as sharp, dry and heavy whereas the same when dried becomes light and unctuous in effect. In
both forms ginger pacifies vitiated vata and kapha.
Ginger is an excellent appetiser and digestive agent. A famous ayurvedic sutra says that taking before meals a
thin slice of fresh ginger sprinkled with a little of rock salt activates taste buds and enhances appetite. Not
only does ginger stoke the digestive fire, it also improves assimilation and transportation of rightly gained
nutrients to the body tissues and helps in nullifying many types of endotoxins or post-digestive impurities.
Used in combination with other herbs, ginger is considered the best medicine to control mucous coming with
stool.
Old ayurvedic texts additionally describe ginger to be a rubefacient (counterirritant), expectorant, cardiac
stimulant, aphrodisiac and sialogogue herb (that produces saliva). Modern research has found it to be having
pharmacological activity validating its anti-inflammatory, cholesterol reducing, anti-emetic, liver-protective
and anti-phlegmatic effects. Ginger can also incite delayed menstruation, relieve menstrual cramps and
lessen the intensity of migraine.
Ayurvedic physicians trust ginger as a foremost ama paachak herb (remover of post-digestive impurities).
Since building up of these toxins is considered a reason for rheumatoid arthritis, ginger comes very handy to
treat such conditions. Classic preparations like panchkol churna and vaishwanar churna which contain
ginger as an important ingredient are viewed as the first step treatment to control the flare-up phase of RA.
Clinical trials made by the Central Council of Research in Ayurveda and Siddha using it in combination with
the famous anti-arthritic medicine guggul has shown very promising results.
Due to its anti-kapha properties ginger is a household remedy to treat upper respiratory afflictions arising
due to exposures to cold or sinusitis. A tea-like preparation made with ginger, daal-chini, small cardamom
and a few leaves of tulsi allays bodyache associated with cough and cold and acts as a freshening agent. The
famous trikatu churna (ginger, black pepper and long pepper in equal parts) holds the same importance as
Triphala, and 2 gm of it can be taken mixed with a little of honey in phlegmatic conditions.
Ginger is used in countless classic ayurvedic preparations. As a single drug, the dose of fresh ginger varies
from 2 to 5 ml and of its dried powder from 1 to 2 gm in a divided amount. Ginger has its contraindications


also. It should be used cautiously where the patient is suffering from hyperacidity, peptic ulcer, gall stones or
has an overwhelming pitta prakriti.
Ginger: the age-old universal medicine
USED medicinally in Ayurveda, ginger is a very important herb to be acquainted with. It was mentioned in
Charak Samhita, the most respected treatise of Indian medicine, and was called Vishvabhaishajam
universal medicine. Ginger was brought to the West through trade with India much later. Now, when we
understand many of the chemical constituents responsible for gingers remarkable medicinal properties, its
use in Ayurveda continues as much as it did 5,000 years ago.
The medicinal use of ginger involves the utilisation of the rhizome, in fresh form called ardraka or in the
dried form referred to as shunthi or nagar in Sanskrit. It has been described as katu and tikta (pungent and
bitter) in taste and light, unctuous and hot in effect.
While pacifying vata and kapha, it is known to aggravate pitta.
Ginger contains a yellowish volatile oil, a bitter substance known as gingeroil and an oily resinous substance
ginger in which is its main active principle. Besides this, from time to time, one usually comes across
various research reports originating from different parts of the globe regarding the benefits of ginger which
only validate the assessment of ancient Ayurvedic acharyas.
Ginger is carminative, digestive, sialagogue (which produces saliva), blood purifier and anti-colic. It also has
cardiac stimulant, aphrodisiac and anti-rheumatic properties. It has been described as one of the best ama-
pachaka, meaning a substance helping to nullify toxins produced in the body by improper digestion.
Nowadays many multinational drug companies are working to come up with different derivatives of ginger
which have been successfully tried as anti-emetic agents during the course of chemotherapy in cancer
patients. However, some of the common uses of ginger are as under -
Digestion: Ginger aids in digestion from the beginning to the end. It has traditionally been used for setting
right an upset stomach, gas trouble and nausea. It also helps in the digestion of proteins because of the
overwhelming presence of an enzyme called protease. In Ayurveda it is the drug of choice for controlling the
mucous coming with stool.
Cold and flu: Ginger is a diaphoretic; it brings heat into the body, increases perspiration and stimulates the
circulatory system. Therefore, it is good for chill and cold. It also has cough-suppressing qualities. It soothes
sore throat and relieves congestion and sinusitis. The use of ginger tea is common, in such conditions.
Rheumatism and migraine: The use of the famous Panchkol Churna, which contains ginger along with four
other ingredients, is the first step according to Ayurveda in the treatment of rheumatoid arthritis in its flare-
up phase. Ginger can also incite delayed menstruation, relieve menstrual cramps and lessen the intensity of
migraine.
There are various classic Ayurvedic preparations in which ginger is used as an important constituent. To
name a few, Trikatu Churna (for indigestion and sinusitis) Vyoshadi Ghrit and Churna (for cough and
allergies) and Saubhagya Shunthi Pak (a general tonic and metabolic corrector) are in practice. The dose of
the fresh juice of ginger varies from 2 to 5 ml and of its tried powder from 1 to 2 gm. However, patients


having gall-bladder stones, severe acidity and ulcers are advised to consult their physicians before using
ginger as a single drug.
Methi (Trigonella Foenum-Graecum) (Fenugreek)
Fenugreek is a slender annual herb of the pea family (Fabaceae). Its dried seeds, used as a food, a flavouring,
and a medicine.
The herb is a characteristic ingredient in some curries and chutneys and the
fenugreek extract is used to make imitation maple syrup. Because of its high
nutritive contents, it is an important ingredient in vegetable and dhal dishes
eaten in India. In India, young fenugreek plants are used as a pot herb. The
leaves are widely used, fresh or dried, in Indian cooking and are often
combined with vegetables. Fenugreek seeds are used in a wide range of
home-made or commercial curry powders.
Fenugreek was used in Middle Ages to cure baldness. It is still used in Indonesia as hair tonic. It is
traditionally used to stimulate the metabolism and there by to control the blood sugar levels of diabetic
patients. It is useful in lowering the blood pressure and because of its high iron content it is also given in
cases of anaemia.
Fenugreek is used medicinally as a digestive aid and to promote lactation in both women and in cows. The
seeds have been used as an internal emollient for inflammation of the digestive tract and as an external
poultice for boils and abscesses; but their present medical use is principally confined to the treatment of
cows and horses. It contains diosgenin, a compound used as a starting material for sex hormones in the
pharmaceutical industry.
*** Methi: abundant benefits & uses
USED in many forms such as fresh leaves, dried plants and seeds, methis is at the same time a vegetable, an
aromatic spice and a medicine. Ayurvedic seers of olden days gave no reference of it in their work and it was
only the treatises of later origin which mentioned methis curative and healing properties. Methi has been
used both as food and medicine in almost all ancient civilisations.
Called methika in Sanskrit, fenugreek in English and Trigonella foenum-graceum scientifically, methi is bitter
in taste and light, unctuous and hot in effect. It aggravates pitta but pacifies vata and kapha. It is cultivated as
a quick cash crop but its other variety grows wild in the plains of India. Leaves of methi contain various
nutrients like protein, carbohydrates, vitamins and minerals while many alkaloids and oils have been
separated from its seeds.
Methi has very good medicinal properties. Its green leaves are mainly digestive, appetiser, anti-flatulent,
mildly laxative and anti-inflammatory. Methi seeds are more hot in effect and are a hervine tonic. Methi is
also considered to be very effective in post delivery cases as it promotes lactation and controls body-aches.
Pandit Bhavprakash has written that methi relieves indigestion, colic and distention and also checks nausea
and vomiting. The seeds are quite useful in treating a number of other disorders like arthritis, low backache,
sciatica and muscular pain. Recent clinical trials confirming that methi seeds possess good anti-diabetic


properties have inspired many pharmaceutical companies to come up with new herbo-mineral combinations
which contain methi in suitable forms. Here are some common uses of methi:
Digestive disorders: As a home remedy, methi seeds are useful in combating indigestion, flatulence and
sluggishness of the liver. A simple decoction of the seeds helps alleviate colic problems due to the retention
of gas.
Sciatica and low backache: Seasoned ayurvedic physicians advise patients to use methi seeds in the Sciatica-
Lumbago Syndrome and also in the early stage of rheumatoid arthritis. For this purpose, 1 gm of the powder
of methi and sonth each is given with a little jaggery and warm water two or three times a day.
Post-delivery cases: Take 250 gm of crushed methi seeds and fry these in ghee with one kilogram of wheat
flour and then add the same amount of sugar to it. Two teaspoonfuls of this combination, if given daily with
warm milk in post delivery cases, help in quick normalisation besides promoting sufficient lactation in
nursing mothers.
Diabetes: As an adjunct, one teaspoonful of powdered methi seeds can be taken daily by diabetics. The same
amount of seeds can be soaked in a cup of water at night. This water should be taken in the morning. The
regime also lowers the serum lipid level besides helping in weight reduction.
In most of the Indian homes, methi seeds are an indispensable part of the spice-shelf whereas its green
leaves are cooked and consumed as a vegetable. Since methi seeds are hot in effect, patients suffering from
high blood pressure and haemorrhagic disorders are advised not to take it in high doses and for a long
period.
Kushtha (Saussurea Lappa) (Costus)
Costus (English), Saussurea lappa Kushtha (India) :An erect robust perennial herb, the dried roots of which
constitute the drug.
The roots contain resinoids, essential oil, alkaloid, inulin, a fixed oil and other minor constituents like tannins
and sugars. The essential oil of the roots has strong antiseptic, disinfectant and anti-inflammatory properties.
An alcoholic extract of the herb has been found very useful in the treatment of bronchial asthma.
Amla (Emblica Officinalis) (Indian Gooseberry)
Emblica Emblic Myrobalan Bengali Amloki hindi Amla fresh or dried fruits of this tree are used as laxative
and in treatment of enlarged liver, piles, stomach complain, pain in eyes etc. It is a very rich source of vitamin
C. Certain experiments on patients of pulmonory tuberculosis showed that vitamin C of Emblica fruits is more
quickly assimilated in human system than synthetic vitamin C. Flowers, roots and bark of the tree are also
medicinal, seeds are reported to cure asthma and stomach disorder (S. K. Jain, 2001).This fruit is a great asset
for the arsenic patients. Instead of takingexpensive imported tablets, Embelic is very cheap and more
effective and every one can grow the plant at home.
One teaspoon of Amla juice mixed with a cup of bitter gourd juice has been recommended by naturopaths for
its properties of stimulating the Pancreas which secretes insulin for reducing blood sugar. Amla seeds or
dried amla is equally invaluable for control of Diabetes.


It is also effective in the treatment of amlapitta (peptic ulcer) , as well as in non-ulcer dyspepsia. The
alcoholic extract (1gm/kg) given to isoprotenol-pretreated rats resulted in an increase in cardiac glycogen
and a decrease in serum LDH, suggesting a cardioprotective action. It also demonstrated a statistically
significant reduction in serum cholesterol levels.
Traditional Uses:The fruit is commonly used in the treatment of burning sensation anywhere in the body,
anorexia, constipation, urinary discharges, inflammatory bowels, cough, hemorrhoids, fever, thirst, and
toxicity of the blood.
Amla is very rich in Vitamin C, It has 20 times the Vitamin C content of grapefruit and 15 times that of lemon.
In dried amla (pieces or powdered), vitamins are retained and protected due to the natural antioxidant
properties of the fruit Other vital benefits include:
Cooling effect and reducing of body heat.
Inhibiting phlegm and bile.
Increase in the production of semen and help in urinary and gynecological problems.
Good for pulmonary ailments Reducing of body fat Improving hair texture and eye health.
**** Amla: Mother of herbs
It is believed that what gold is to the minerals, amla is to the herbs. Called amalaki, dhatriphala and vayastha
in Sanskrit and Emblica officinalis scientifically, it is the most widely used herb in the ayurvedic system of
medicine. Legends tell us that Chayavana Rishi regained his youthfulness because of the specific use of a
herbal compound which primarily consisted of amla.
The English name of amla Indian gooseberry denotes that it is indigenous to India. Its light green fruit
growss on a small tree which is found in wet forests of hill areas throughout the Indian subcontinent. Though
all parts of the tree have medicinal value, it is the fruit which constitutes the main drug.
There are two main varieties of amla one is wild and the other is cultivated. These are called vanya and
gramya respectively. In common parlance these are known as desi or banarasi. The wild amla fruit is small,
hard and stony and contains a lot of fibre whereas the other one is big, smooth, fleshy and rich in juicy
content. Dry amla is wrinkled and of grey-black colour.
Amla is a rare fruit which contains all tastes except salty. With sourness as the foremost taste, it is at the
same time sweet, astringent, bitter and pungent. It is light, dry and cold in effect and the richest source of
vitamin C. Laboratory tests show that every 100 gm of fresh amla provides up to 700 mg of this vitamin
which is 20 times higher than what is found in an orange.
The fresh fruit contains more than 80 per cent water besides protein, minerals, carbohydrates and fibre. The
mineral and vitamin contents include calcium, phosphorus, iron, carotene and vitamin B complex. Even if
dried in shade, amla retains much of its vitamin C. The leaves and bark of the tree are rich in tannin.
The eminence of amla is so well recognised in Ayurveda that all the famous ancient texts have discussed its
preventive, restorative and curative usefulness and extolled its extraordinary medicinal qualities. Charaka
has specifically mentioned it as a great rasayana that helps protect people from disease and keeps away the


manifestations of premature ageing. Since amla pacifies all the three doshas vata, pitta and kapha it has
a wide range of corrective and curative effect on the human body. It is rightly called sarvadosha hara a
remover of all diseases.
Amla: A great gift to man from Mother Nature
AMLA is one of the greatest gifts of nature to mankind. Charak and Sushrut have almost left no disease where
they havent mentioned the use of amla in one way or the other. The famous ancient scholar of herbal
medicine and applied botany, Pandit Bhavamishra, has written that amla corrects the body metabolism and
is a tonic of immense value.
The wide spectrum of the actions of amla on the human body shows it as a rejuvenator of unparalleled
status. Being a rich natural source of vitamin C, it raises immunity and helps us fight day-to-day wear and
tear of the body. It is an excellent antipyretic, antioxidant, astringent, laxative, diuretic, aphrodisiac, antacid
and haemostatic. It also acts as a booster for physiological systems of the body.
Amla is used in fever, anemia, hyperacidity, peptic ulcer and diseases of the urinary and genital tract. It is
also a drug of choice in a number of other ailments such as epistaxis, dysfunctional uterine bleeding,
leucorrhoea, menopausal syndrome, general emaciation, hair and eye problems, jaundice, oedema, cough
and asthma. Besides all this, it is a very good general tonic.
Since time immemorial, amla continues to be used as a household remedy in a number of conditions. Here
are some easy tips to gain its medicinal benefits:
Hyperacidity: In acute or chronic acidity, simply taking, twice a day, one gram of the powder of dry amla and
a little sugar with milk or water gives magical relief. In more severe cases of acid peptic disease or ulcer one
can add 250 mg of Kamadhudha Rasa (mukta yukta) with it. This also helps one in healing the ulcers.
Bleeding piles: Being an effective haemostatic agent, the juice of fresh amla, if taken with 250 mg of giloy
satva (extract of Tinosporia cordifolia), is an effective remedy for bleeding piles and non-specific epistaxis.
Burning micturation: Taking 500 mg of turmeric powder with two or three teaspoonsfull of amla juice
diluted in a glass of water proves effective in the case of burning sensation after passing urine. It also allays
the stubborn and recurring infections of the urinary tract.
As a hair tonic: All traditional recipes for promoting hair growth and preventing premature greying include
amla as the chief ingredient. Dried pieces of amla are soaked in water overnight and used as the last rinse
while washing the hair. This filtered water is also used to wash the eyes to prevent or treat allergic
conjunctivitis. Amla-enriched oils and shampoos are very popular aids for hair care.
Amalaki Rasayana: Take half a kg of dry amla powder and stir it in the fresh juice of amla fruits for 21 days.
When dried, it becomes a fortified form of amla. This formulation known as Amalaki Rasayana finds mention
in many ancient ayurvedic texts. It acts as a good antioxidant and also as an adjunct in many chronic and
wasting diseases. As a tonic, it can be taken (half to one gm a day) with milk throughout the year.
Apart from Triphala Churna and Dhatri Loh, Chyavanprash and Brahma Rasayana are other famous and
classic ayurvedic medicines which contain amla as their main ingredient. Amla also serves well in various
other forms as murabba, pickle, jam and chutney.


Amla: the rejuvenating agent
Amla belongs to the category of the herbs which, apart from being used as a valuable medicine, are more
famous for their rejuvenating and revitalising effect on the human body.
Ayurveda describes amla as a cooling, astringent, carminative, digestive, laxative, stomachic and aphrodisiac
medicine. It also has anti-pyretic, anti-inflammatory and diuretic properties. Due to its wide range of effect
on human body, the use of amla has been indicated in a number of conditions which include chest diseases
such as cough, asthma and bronchitis, digestive ailments like dyspepsia, hyperacidity and ulcers and other
disorders similar to anaemia, jaundice, diabetes, hemorrhagic conditions, gynaecological afflictions, eye
diseases and allergic and skin problems.
From the nutritional point of view, amla is known to have the highest natural concentration of Vitamin C.
Modern health scientists attribute many of its health benefits to this factor and every 100 gm edible amla
fruit contains nearly 500 mg of Vitamin C. Its mineral and other contents include calcium, phosphorous, iron,
carotene, carbohydrate and B. Vitamins. When these compounds are ingested, Vitamin C is released into the
body due to an inherent mechanism. The role of this vitamin as a potent anti oxidant has been well
documented.
Amla is primarily used as a rasayan to promote positive health. Ayurveda defines rasayan as a medicine or
a therapy, which not only assuages disease but also helps keep away the manifestations of premature aging.
Studies conducted by reputed scientific institutions showed that besides offering protection against physical,
chemical and biological stressers, amla strengthens the defence mechanism against free radical induced
damage during stress. Dietary supplementation with amla was also found conferring significant protection
against various digestive impurities.
Apart from being used as an important ingredient of the classic formulations like triphala churna, Brahma
rasayana and the legendary Chyavanprash, ayurvedic texts are replete with references where the learned
masters have immensely valued the restorative properties of amla. In fact, this simple looking fruit has been
perceived as a foremost herb among all the anti-aging agents.
Since the usage of many of the classic ayurvedic formulations needs to be monitored by a physician, normal
use of amla in our day-to-day life safely lends all its therapeutic benefits. Dry amla is readily available with
the grossary shop. Mixed with a little sugar or honey, one to two gm of its crushed powder can be taken twice
a day for months together. Diabetics should take it without any additive.
Datura (Datura Stramonium)
Datura Datura Stramonium Bengali Dhatura drug consistts of dry leaves, flowering tops and
seeds of the plant. The chief active principle in the leaves is hyoscyamine; the drug is,
therefore, useful in the same manner as Belladonna or Hyoscyamus. The drug is useful in
bronchitis or asthma, and controls salivation in mouth; it is antispasmodic and narcotic. The
seeds also contain hyoscyamine and similar properties as the leaves.



Dalchini (Cinnamomum Zylenicum) (Cinnamon)
Cinnamon C. zeylanicum Bengali Darchini constitutes the drug Cinnamon. The drug is
used in diarrhoea and nausea. It is used as a stomachic and carminative, it cures gastric
debility and flatulence; and also has the property of destroying certain germs and fungi.
Cinnamon was once more valuable than gold and has been associated with ancient rituals
of sacrifice or pleasure. References to cinnamon are plenty throughout the Old Testament
in the Bible.
Cinnamon contains from 0.5 to 1 present essential oil, the principal component of which
is cinnamic aldehyde (about 60%). Other components are eugenol, eugenol acetate, and small amounts of
aldehydes, ketones, alcohols, esters and terpenes. Cinnamon leaf oil is unique in that it contains eugenol as
its major constituent (70-90%). The cinnamic aldehyde and/or eugenol present are both antifungal agents.
Cinnamon is a stimulant, astringent and carminative, used as an antidote for diarrhoea and stomach upsets.
*** Cinnamon: Aromatic healer
Cinnamon or Dalchini is a spice which has also been traditionally used as a medicine. It is a native of India
and Sri Lanka. Many centuries ago the fame of its alluring aroma attracted traders from distant parts of the
globe.
As the bark and skin of the plant is used for medicinal purpose, cinnamon is aptly known as twak in Sanskrit.
Scientifically called Cinnamomum zylenicum, its utility is immense. It is pungent, bitter and sweet in taste
and hot, light, sharp and dry in effect. It pacifies vata and kapha but aggravates pitta.
Ayurvedic texts describe cinnamon as an expectorant, a carminative, a stimulant and a tonic for the
cardiovascular and nervous systems. Its main action is anti-kapha on the respiratory system. It also has
digestive, liver-protective and diuretic properties. An analysis of cinnamon shows that it consist of moisture,
fat, protein and a few minerals. It also contains an essential oil which is known as cinnamon oil.
Curative properties: Cinnamon is an effective remedy in a number of problems. Here are a few indications:
Cough and bronchitis: Mix 20 gm each of cinnamon, ginger, long pepper, turmeric, cardamom and talispatra.
Add 100 gm of raw sugar and grind them all together to make a fine powder. Take half to one teaspoonful of
this powder mixed with a little honey twice a day.
Common cold: Coarsely powdered and boiled in a cup of water with a pinch of powdered black pepper,
cinnamon is beneficial in common cold occurring due to exposure to cold in the winter season. A small
quantity of honey can also be added to this decoction. The paste of fine cinnamon powder can be applied on
the forehead to mitigate a headache also.
Digestive disorders: Cinnamon stimulates digestion and is helpful in controlling nausea, vomiting, diarrhoea
and flatulance. Adecoction made by boiling half teaspoonful of it in a cup of water and taken after meals
helps relieve the distension of the abdomen.
Cinnamon is used in many tooth powders and for allaying bad breath. A small piece of it can be put into the
mouth or chewed.


Sitopladi Churna: Cinnamon is an ingredient of Sitopladi Churna, the famous classical ayurvedic medicine. It
can be easily prepared at home. Take 250 gm of sugar, twasheer (banshlochan) 125 gm, pippali (magh) 60
gm, chhoti elaichi 30 gm and dalchini 15 gm. Crush them together in the kitchen mixer and make a fine
powder. Mixed in a little of honey or almond oil, 2 gm of this churna can be taken twice a day by patients
other than diabetics as a safe household remedy to treat cough and cold, sinusitis, bronchitis, general
weakness and many other ailments.
Chilli
All chile peppers come from the Americas. Columbus discovered them in the West Indies and brought them
back to Europe where they eventually spread to the rest of the world. The burning sensation from eating
chile peppers is caused by a group of compounds called capsaicinoids. It is often simply called capsaicin,
though this is simply one of the capsaicinoids. These compounds are concentrated in the white veins in the
pepper that hold the seeds.
The reason is that during the eating of chillies, a chemical in the chillie pepper called Capsaicin, irritates the
trigeminal cells. These are pain receptor cells located throughout the mouth, the nose and the throat. When
your bodys nerves feel the pain induced by the chemical on these cells, they immediately start to transmit
pain messages to your brain. Your brain receives these signals and responds by automatically releasing
endorphins (the bodys natural painkiller). These endorphins kick in and act as a painkiller and at the same
time, create a temporary feeling of euphoria, giving the chillie pepper eater, a natural high.
Medicinal, Pharmacological and Biochemical Properties
Pain relief, especially for arthritis and joint pain, is the most common usage right
now. Many creams for pain relief now contain capsaicin. The depletion of substance
P in the nerves help to reduce nagging pain. Another medical use, amazingly enough,
is in the treatment of ulcers. Since the discovery of the bacteria, Helicobacter pylori,
as the primary cause of ulcers, antibiotics have been the common treatment. Chile
peppers have natural antibiotic properties. As well, they stimulate the mucosa of the
stomach.. Low in calories, peppers contain twice as much vitamin C, per weight, as
citrus fruits and more vitamin A than carrots (especially red chiles). As well, peppers
aid in digestion and speed up metabolism. The capsaicin of chillies does have a
medical application, in the truest sense of the word. It is used in plasters to be
applied externally in cases of severe muscle pain, acting in much the same way as
the pleasantly hot menthol creams. Internally, chillies and all members of the
capsicum family are rich in vitamin C. They are reputed to help keep capillaries from hardening, thus
lessening the risk of cardiovascular disease. The irritant effect of chilli peppers is used as a mask for pain
from conditions such as rheumatism and nerve pain. Medicines such as these are known as counter-irritants
and there are several containing extracts of chilli.
A study published in the British Journal of Nutrition has discovered that capsaicin, when added to breakfast
foods or appetizers at lunch, causes people to eat less during meals and for hours afterwards. Thirteen
women, who ate breakfast foods spiced with red pepper, ate less than normal at breakfast and during the
day, while ten men, who ate red pepper laced appetizers, consumed fewer calories at lunch and during a


mid-day snack hours later. Aside from acting as an appetite suppressant, red pepper also seems to increase
the number of calories burned, particularly after high-fat meals.
Tilpushpi (Digitalis Purpurea L.) (Digitalis)
Digitalis Digitalis Purpurea L. Hindi Tilpusphi the dried leaves of the plant constitute the drug. The main use
of this drug is in heart diseases. The drug promotes and stimulates the activity of all muscle tissues. The drug
promotes the activity of all muscle tissues. It is used in cases of congested heart failure. Digitalis forces more
blood into the coronaries and improves the nutrition. It improves the blood supply to the kidney and this
promotes urination, and removes obstruction in kidneys. It is used in some ointment for local application on
wounds and burns.

Elaichi (Elettaria Cardamomum) (Cardamom)
Cardamom Zingiberaceae family Bengali Elachi: is used chiefly for relieving flatulence or
feeling of overfullness of stomach, i. e. to promote digestion. It is administered with
purgatives, and as a flavour agent.
**** Cardamom: a trusted home remedy
KNOWN as ela in Sanskrit and elettaria cardamomum scientifically, cardamom in common
parlance is called chhoti elaichi. Though indigenous to the southern shores of India,
cardamom is one of the ancient medicines of the world and it is believed that old
civilisations of Egypt and Greece also knew its curative value.
Cardamom is at the same time pungent and sweet in taste and light, dry and cold in effect. It is a pacifier of all
the three doshas vata pitta and kapha. Cardamom owes its aroma and fragrance to certain fixed and
volatile oils present in its seeds whereas the chemical composition of the whole of cardamom capsules
consists of crude fiber, protein, calcium, traces of iron and acetic acids.
Cardamom is known to allay burning sensation and is a mouth purifier and deodrant. It is also a carminative,
digestive, diuretic, anti-emetic, anti-spasmodic, aphrodisiac and expectorant agent. Cardamom is also known
to possess mild analgesic, anti-inflammatory and cardio-tonic properties. In both Ayurvedic and Unani
systems of medicine it is used in number of diseases.
Famous for its expectorant action, cardamom is a drug of choice in various types of cough, conditions
involving respiratory allergies, phlegmatic conditions and sore throat. It is also given to control various
digestive problems like excessive thirst, nausea, vomiting, indigestion and flatulence. Besides being used to
cure general weakness, cardamom is helpful in buring micturation and inflammation of the urinary tract.
Here are some tips to gain its medicinal benefits in ones day-to-day life.
Digestive upsets: Boil one gm of cardamom powder in a glass of water. When cooled, add a teaspoonful of
sugar into it. This decoction if taken slowly is very beneficial in the loss of appetite, indigestion, vomiting and
distention of abdomen.
Cough: In productive cough half gm powder of each of cardamom and dry ginger can be taken mixed into a
little of honey two or three times a day. It facilitates good expectoration and relieves the tracheal and


bronchial congestion. To allay bouts of dry cough, its roasted dry skin is powdered and given after mixing it
with sugar and desi ghee. To manage hoarseness of voice, chewing a piece of cardamom with a little mishri is
a common practice.
Bad breath and stomatitis: Cardamom is a known remedy to cure bad breath (halitosis). Simply putting a
piece of cardamom in the mouth works as mouth freshener. Gargles with a decoction of a pinch of roasted
phitkari (alum) and crushed cardamom helps cure mouth ulcers and inflammation.
As a general tonic: In emaciated conditions, especially in growing children, it is a trusted home remedy to
give empty stomach one gm of cardamom, a couple of peeled almonds, a little sugar and 10 gm of butter, all
mixed together. Using it for a couple of weeks during convalescence and also administering to underweight
couple of weeks during convalescence and also administering to underweight children improves both their
metabolism and general well-being.
Cardamom is used in a number of classic Ayurvedic medicines like eladi vati and sitopladi churna. Barhi
elaichi (amomum subalatum), in its action and properties, is in many ways different from that of cardamom.
Bael (Aegle Marmelos)
Bel Aegle Marmelos (L), family: Rutaceae Bengali Bel fruit is valuable chiefly for its mucilage and pectin; it is
very useful in chronic diarrhoea and dysentry. The antibiotic activity of the leaf, fruit and root of this plant
has been confirmed.
*** Bael: boons & benefits
Called by many names as bilva, bel, sadaphal and shriphal and held sacred, the bael tree is found from the
sub-mountainous regions to the dry plains throughout India. More often it is seen in the vicinity of temples
where devotees offer its leaves to Lord Shiva. The medium-size, strong and thorny tree with leaves in the set
of three is usually laden with hard-shelled yellow or light-green fruits. Almost all parts of the bael tree
root, leaves, bark and fruit are medicinal.
Bael finds mention in many ancient ayurvedic texts. It has been described as kashaya (astringent) and tikta
(bitter) in taste and laghu (light), rooksha (dry) and ushna (hot) in effect. It alleviates vata and kaphay. The
chemical composition of its fruit pulp shows mucilage, pectin, sugar tannic acid and a volatile oil. The wood
ash contains potassium and sodium compounds, phosphates of lime and iron, calcium, magnesium and silica
etc.
Different medicinal properties are attributed to various parts of bael, but it is the half-ripe bael fruit which is
known for its anti-pyretic, digestive and restorative action on the body. Moreover, it is a unique fruit which is
famous as laxative and at the same time as an intestinal astringent also. Leaves of bael are anti-diabetic
whereas the bark and the root have proven anti-inflammatory properties.
The hard rind or shell of the bael fruit cracks open to reveal pale, tawny and aromatic pulp which is, perhaps,
the most effective herbal remedy for diarrhoea and dysentery. Being astringent, it is also helpful in a number
of other complicated intestinal disorders such as the irritable bowel syndrome and ulcerative colitics. The
use of the ripe fruit is highly efficacious in the case of chronic constipation and where patients complain of
incomplete evacuation. Some of the common uses of bael are indicated below.


Due to its digestive qualities bael sharbat is an effective home remedy for diarrhoea and dysentery. Also in
the Irritable Bowel Syndrome, where the patient remains psychologically preoccupied by bowel upheavals,
bael acts as stool-regulariser. Patients of ulcerative colitis can use bael fruit, its sharbat or murabba for
gentle and less painful bowel clearance.
The dried powder of the bael pulp crushed along with an equal amount of sonth, rock salt, roasted jeera and
nagarmotha, if taken in the dose of one to two gm twice a day with buttermilk or water, is very helpful in
mucous diarrhoea.
Bael leaves are an important constituent of a number of anti-diabetic medicines. The chewing of five to 10
leaves daily on an (empty stomach) controls diabetic polyurea.
In case fresh bael is out of season, dried bael pulp, which is available in pansari shops, should be procured
and crushed. This powder can be used in the dose of one to two gm twice a day. However, to make muraba,
half-ripe fruit, and for making sharbat full-ripe bael, should be used. There are various classic ayurvedic
medicines such as bilvadi churna, bilva panchaka qwath and pilva tailam where bael is used as the chief
ingredient. The bark of bael root constitutes the famous dashamoola (ten roots of medicinal plants) which is
a proven ayurvedic remedy for chronic inflammatory conditions and many of the gynaecological problems.
Bael: an excellent gift of nature Bael, a fruit tree of Indian origin, is well known for its medicinal and
nutritional properties. It plays an important role in protecting the environment too.
The pulp of bael is very nutritious and used for making sharbat. The pulp has a detergent property also,
which offers it as a herbal substitute for soaps, especially for allergy patients. Chemical studies have revealed
that bael is rich in mineral and vitamin contents, and its young leaves and shoots are eaten as vegetables.
Keeping in view its traditional importace, researchers have focused their efforts on highlighting the
medicinal potential of bael.
As a result, bael has been found to possess myriad therapeutic properties to make it useful for fighting
diabetes and heart diseases. It is also helpful in curing constipation, diarrhoea, dysentery, peptic ulcer and
many other medical problems.
Unripe bael fruit is found to be the most effective food remedy for chronic diarrhoea and dysentery cases
without fever. Recently, its utility has also been reported for the cases of amoebic dysentery.
Its leaf extract has been used in ayurveda as a medicine for diabetes. It enhances the ability to utilise the
external glucose load in the body by stimulation of glucose uptake similar to insulin.
Bael extracts have been observed to be very effective in reducing levels of blood urea and cholesterol in
various experiments conducted on laboratory animals.
Juice of leaves is also employed as an antidiabetic drug in the Unani system of medicine. Favourable effects of
the bael leaf extract have been reported for various cardiac disorders and palpitation.
Bael has been used traditionally for fertility control in Bangladesh. Ripe fruit is regarded as best of all
laxatives. It cleans and tones up the intestines.


Its regular use for two to three months helps in the evacuation of even the old accumulated faecal matter
from the bowel. Hence, it is naturally a very effective remedy for constipation.
Patients with peptic ulcer can take this fruit in the form of beverage and get relieved from pain and
discomfort as its mucilage forms a coating on the stomach mucosa and thus helps in the healing of ulcer.
It is also used as carminative, astringent, stomachic and for treating the irritable bowel syndrome. Bael is one
of the most sacred trees of India and is valuable in several religious rituals also.
Owing to its environment-friendly nature, bael has been placed in a plant species group called climate
purifiers which emit a greater percentage of oxygen in sunlight as compared to other plants.
Its leaves and bark act as a sink for dust and poisonous gases. It has the fragrance effect also which
deodorises the bad odour of the air.
Concerted scientific research is required to explore the maximum potential of this under-utilised fruit tree.
Bay leaf (Laurus Nobilis)
Bay leaf Laurus nobilis leaf of the sweet bay tree. Is an evergreen plant, indigenous to Asia Minor bordering
the Mediterranean. Bay is a tree of the sun under the celestial sign of Leo and has been cultivated from
ancient times; its leaves constituted the wreaths of laurel that crowned emperors, heroes and victorious
athletes in ancient Greece and Rome.Bay leaves contain approximately 1.5 2.5 % essential oil, the principal
component of which is cineole. Bay oleoresin contains about 4 8 % volatile oil. Bay leaves are a popular
culinary flavouring in classic and contemporary cuisines which stimulates the appetite.
Bay leaf has legendary medicinal properties. It has astringent, diuretic and digestive qualities and is a good
appetite stimulant.
Tulsi (Ocimum Sanctum) (Holy Basil)
Tulsi Ocimum sanctum Bengali Tulsi, Hindu poets say that it protects from misfortune and
sacrifices and guides to heaven all who cultivate it. The leaves have expectorant properties,
and their juice is used by native physicians for catarrh and bronchitis. This preparation is
also applied to the skin in ring-worm and other cutaneous diseases. The infusion of the
leaves is used for gastric disorders and hepatic affilation. Leaves are said to have
diaphoretic properties. The oil obtained from leaves has the property of destroying bacteria
and insects. The juice or infusion of the leaves is useful in bronchitis, catarrh, digestive
complaints; it is applied locally on ringworm and other skin diseases.
**** Tulsi: holy healer
Tulsi is an important symbol of the Hindu religious tradition. Although the word tulsi gives the connotation
of the incomparable one, its other name, Vishnupriya, means the one that pleases Lord Vishnu. Found in
most of the Indian homes and worshipped, its legend has permeated Indian ethos down the ages. Tulsi has
been adored in almost all ancient ayurvedic texts although for its extraordinary medicinal properties.
Known in English as Holy Basil and botanically called Ocimum sactum, Tulsi is pungent and bitter in taste
and hot, light and dry in effect. Its seeds are considered to be cold in effect. It has been described as of two


types vanya (wild) and gramya (grown in homes). Although having identical usage, the former has darker
leaves. Seeds, roots and leaves of the plant are medicinal.
Ayurvedic texts categorise Tulsi as stimulant, aromatic and antipyretic. While alleviating kapha and vata, it
aggravates pitta. It has a wide range of action on the human body mainly as a cough alleviator, a sweat-
inducer and a mitigator of indigestion and anorexia.
Tulsi also has antibacterial, anti-inflammatory, anthelmentic and blood-purifying properties. Extensive
research has found it to be an anabolic, adaptogenic and immuno-modulator drug. Its anti-tubercular activity
is one-tenth of the potency of streptomycin and one-fourth of that of isonizid.
Tulsi is a popular home remedy for a number of ailments. Here are a few tips:
Fever Tulsi leaves are specific for many fevers. In the case of malaria and of other tropical infections, a
decoction of Tulsi leaves boiled with powdered cardamom in a cup of water and strengthened with sugar
and milk brings down the temperature. Tea prepared with a little of ginger and leaves of Tulsi, while allaying
bodyache, also gives a freshening feeling.
Respiratory disorders In bronchitis and asthma, Tulsi juice is used as a medium of the intake of the
medicine (anupana). In acute cough and cold, taking half a teaspoonful of dried leaves of Tulsi and black
pepper, added with a little of honey, works well. Tulsi is also an important ingredient of many ayurvedic
cough syrups.
Stress management Taking the lead from the recent studies that Tulsi has stress-busting and antioxidant
properties, more and more pharmaceutical companies are coming up with its preparations. However, a
healthy person can take up to 10 leaves of Tulsi in a day.
Skin diseases and headache Applied locally, Tulsi juice is beneficial in the treatment of ringworm and
other minor skin diseases. Its pounded leaves, mixed with sandalwood paste, is a famous home remedy for
headache. Tulsi seeds are used in anti-leucoderma preparations.
Other diseases A decoction of 10 to 20 leaves taken along with a pinch of rock salt abates digestive
problems like flatulence and anorexia. Its seeds are given in chronic urinary infections and with their
mucilagenous action they are also helpful in treating diarrhoea, habitual constipation and piles.
The dose of Tulsi juice is 10 to 20 ml whereas the seed powder can be taken from one to three gm twice a
day.
Arjun (Terminalia Arjuna)
Arjun Terminalia arjuna its bark is astrinent and is used in fevers and in fractures
and contusions; it is also taken as a cardiac tonic. Clinical evaluation of this
botanical medicine indicates it can be of benefit in the treatment of coronary
artery disease, heart failure, and possibly hypercholesterolemia. It has also been
found to be antibacterial and antimutagenic. Terminalias active constituents
include tannins, triterpenoid saponins (arjunic acid, arjunolic acid, arjungenin,
arjunglycosides), flavonoids (arjunone, arjunolone, luteolin), gallic acid, ellagic
acid, oligomeric proanthocyanidins (OPCs), phytosterols, calcium, magnesium,


zinc, and copper.1, 2.
A clinical trial using 500 mg of an extract tid for DCM (Dilated Congestive Cardiomyopathy, the most
common type of cardiomyopathy). Patients with severe heart failure showed improvement in heart function
within 2 weeks and improvement which continued for the following 2 years. The arjun in this trial was
concentrated, but not standardized, as are some commercial preparations (1% arjunolic acid). (Int J Cardiol
1995;49: pp.191-9) Traditional Ayurvedic Uses:
Arjuna is a very large tree. The bark is used in certain herbal combinations as a powerful, soothing tonic
for the heart. It is good for both the physical heart as a muscle, as well as for the emotions associated with
the heart.
Arjuna is used for loneliness, sadness and frustration. It strengthens the emotions to decrease excessive
response to stress and trauma.
It helps strengthen the bodys natural rejuvenative processes, hastening the replacement of dead or weak
cells with fresh, vital ones. In proper combinations, Arjuna helps stabilize an erratic heart beat.
Arjuna helps balance all three doshas at once (Vata, Pitta, Kapha), a rare and very valuable property.
This tree herb bears the same name as Arjuna, son of Pandu a great hero of the Bhagavad-Gita. The Gita
is a treasured poem from the Vedic epic called the Mahabharata.
*** Arjuna for a healthy heart
Called Dhananjay and Partha and also adorned by as many names as those of the legendary warrior of the
Mahabharta, the famous ayurvedic herb Arjuna is an acclaimed heart tonic of ancient times. Starting from the
lower Himalyan range, its tall and big tree (Terminalia arjuna) is found throughout the greater part of the
Indian sub-continent. Mainly, it is the bark of the tree which is of medicinal use.
Astringent in taste, Arjuna is light, dry and cold in effect. It is also a pacifier of kapha and pitta. Vagabhatta,
the eminent physician and writer, was the first to prescribe the bark of this tree for heart diseases. Chemical
analyses of Arjuna show it to contain large quantities of calcium with traces of aluminium and magnesium,
besides crystalline compounds called arjunine, lactone and arjunetine.
Several studies have been made to assess the afficacy of Arjuna in cardiac disorders. The alcoholic decoction
of the bark was found to be beneficial for stable cases of ischaemic heart disease besides modifying various
coronary risk factors like raised lipid profile, obesity, hyperglycaemia and hypertension. Arjunas bark is also
anti-pyretic, astringent, the healer of wounds, anti-fungal and anti-bacterial.
On the basis of the available experimental evidence, Arjuna is considered as a cardio-protective element and
is known to promote vitality and general health in heart patients. As a heart tonic, 2 gm of the powdered
bark can be taken with milk once a day. Simply the boiling of 5 gm of its fresh bark in a cup of milk gives the
same benefits and is recommended as an adjunct in coronary artery disease.
Ayurvedic texts have described Arjuna as hriddya, which means something beneficial to the heart. For the
general maintenance of a patient with IHD, 2 gm of the powder of Arjuna, Ashwagandha, Amla and seeds of


Tulasi (holy basil) , all crushed in equal parts, can be added daily to any other prescription. Arjuna also helps
those patients who report excessive palpitation due to anxiety.
Apart from heart problems, Arjuna is used in a number of other ailments like chronic fever, oedema, obesity,
cough, asthma and many of the skin diseases. Due to its high calcium contents, Arjuna helps the bones to
regain strength after fractures. Chronic wounds heal faster if washed with the decoction of Arjuna. In blood-
mixed diarrhoea, Arjuna powder is given with other anti-diarrhoeal medicines.
Arjuna is also an effective remedy for womens diseases like non-specific white discharge and excessive
menstrual flow.
There are many classic ayurvedic formulae where Arjuna is used as an important ingredient. Besides
Arjunarishta (Parthadyarishta), which is the most famous among these medicines, Lakshadi Guggul,
Kakubhadi Churna and Pushyanug Churna are ayurvedic preparations which contain Arjuna and have been
in use for several centuries.
Caution: to avoid the possibility of adulteration while purchasing the dried bark of Arjuna, it is better to
identify its plant and get the bark peeled off. Though ongoing research on its anti-anginal properties and
potentials of modifying various coronary risk factors may open up larger vistas for its use in the primary and
secondary prevention of ischaemic heart disease, patients are advised to consult their physician before using
Arjuna.
Ajwain (Carum Copticum)
Ajwain (Carum copticum) is used as a medicine in stomach ailments. It has stimulant, tonic and carminative
properties and the anti-spasmodic virtues of asafoetida.
Medicinal Properties:
Loss of Appetite: Mix and powder equal quantities of ajwain,saunf,ginger and salt.Mix a teaspoon of this
mixture in boiled tice along with ghee and eat thrice a day.
Colic Pains,Indigestion,Gas:Grind 2 tsp each ajwain and dried ginger into a fine powder.Add a little black
salt.Take 1 tsp of this mixture with 1 teacup warm water frequently.
Kidney-pain,renal colic: Mix and grind 1 tbsp black cumin 2 tsp ajwain and 1 tsp black salt into a fine
powder.Add 1 tsp brown vinegar.Take 1 tsp of this mixture every hour till symptoms subside.
Nasal congestion in children:Crush a fistful of ajwain and tie up in a cotton napkin and place it near the
pillow.
Common Cold,Congestion in the chest: Boil 1/2 tsp ajwain along with 1 pinch of turmeric powder, in half a
cup of water.Cool.Add 1 tsp honey and drink.Inhale vapours of ajwain boiling in a pan of water.
Cough: Mix 1/2 tsp ajwain seeds,2 cloves and a pinch of salt.Powder and sip with a little warm water
frequently.
Respiratory problem due to blockage of dried phlegm: Crush 2 tsp ajwain seeds.Mix in a glass of
buttermilk and drink


***** Ajwain: Anti-spasmodic herb in the kitchen
Grown throughout the plains and small hills of the subcontinent and scientifically known as trachyspermum
ammi, ajwain is an inseparable part of the traditional Indian kitchen. Bitter and pungent in taste , it is light,
dry, sharp and hot in effect. Ajwain owes its characteristic odour to the presence of two different types of oil
in it and one of these called thymole is better known as sat ajwain.
Ayurveda has counted ajwain among the 10 foremost herbs known for their anti-colic or anti-spasmodic
action. Besides endowed with carminative, diuretic and diaphoretic (that produces sweating) properties,
ajwain is also known for its stimulant action on the uterus and the digestive and circulatory systems. It also
has moderately anti-pyretic and mildly antiseptic effect on the human body.
Ajwain has long been used in India for colicky pains. It is also a much favoured drug for a number of
gastrointestinal disorders like indigestion, flatulence, lack of appetite, diarrhoea and dysentery. Ajwain
facilitates the expulsion of intestinal worms, helps to ease phlegmatic conditions and due to its anti-
spasmodic action, removes the menstrual spasm. It is also used in many of the post-delivery complications.
Some of its common household uses are as follows:
Abdominal colic Take 100 gm of ajwain, 50 gm of ginger powder and 25 gm of black salt and crush them
together to be put in a dry container. As a ready remedy to manage mild-to-moderate abdominal spasms,
take two gm of this powder with warm water two or three times a day or whenever required. Applying hot
fomentation on the area of pain will bring faster relief.
Gas trouble To allay the retention of gas and flatulence, rural people use ajwain in a very classic way. One
famous preparation is: take half kg of uncrushed ajwain and 20 gm each of the rock salt, black salt and table
salt. Put all of these in half kg of lemon juice for a few days to be dried at its own. Taking with warm water
half-to-one teaspoonful of this specially prepared ajwain is an excellent home remedy to treat abdominal gas,
anorexia, nausea, vomiting and travel sickness.
Other uses Taking of indiscreet and incompatible food items may sometimes result in transient itchy
patches (urticaria) on the body. To meet such situations administering half a teaspoonful of ajwain with a
little of jaggery immediately controls the allergic reaction. This dose can be repeated two three times a day.
In the flare-up phase of rheumatoid arthritis, regular use of ajwain in food helps to pacify ama or the
endotoxins and inflammation along with many other allied symptoms. An infusion made of giloy and ajwain
is also given in chronic fevers.
As a single herb the average daily dose of ajwain is one to three gm. Apart from the ajwain that is commonly
used in our kitchens, it also has many varieties and the most notable among them is called ajmoda. Some
scholars consider it to be a separate herb, but it has identical properties as that of ajwain. On boiling, ajwain
loses its active substance and if it is to be used in liquid form. The preferred preparation is arq ajwain
obtained by the steam extraction method.

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AYURVEDA & ITS BENEFITS (IMPORTANT HERBS INCLUDED)

AYURVEDA & ITS BENEFITS / Manish

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