Medicinal Herbs & Spices

Herbs have been called part of "nature's pharmacy." Although their action can in some ways be similar to modern drugs, herbal remedies are generally gentler and safer. Many of the drugs used in conventional medicine are derived from herbs, but rather isolating the "active agent," herbalism uses the whole plant or whole parts of the plant, such as the leaves, the flowers, or the roots. Frequently plants contain constituents that work together synergistically. Sometimes using the whole plant helps decreases the side effects that may occur when using isolated components.
There are many medicinal compounds used in Ayurveda; some of the most commonly recommended formulas include the following.

TRIPHALA
A traditional herbal cleansing compound that is used as an all-around tonic. It helps balance all 3 doshas and is composed of 3 fruits in dried, powdered form, hence the name, tri-phala. The three fruits are amalaki(pitta-cooling and balancing), haritaki(vata-warming and balancing), and bibhitaki (Kapha-stimulating and balancing). Triphala is the mainstay in treating and preventing many conditions; unlike other Ayurvedic herbal formulas, triphala may be taken for several months. Triphala is generally taken mixed with warm water and consumed as a tea upon arising or before bedtime. Take one-half to one full teaspoon daily, alone or along with other herbal remedies suggested.

TRIKATU
It is another mainstay and consists of black pepper, long pepper, and dried ginger; its uses include the treatment of indigestion, cough, low agni, and weak digestive fire.


GUGGULA COMPOUNDS
They come in several types, each made with the resin of guggul, a relative of myrrh. They are used primarily to treat nervous system disorders. Guggula may also be combined with yogarash, ginger, and triphala to produce a purification compound.

ASHWAGANDHA (winter cherry)

It is often combined with licorice and turmeric and used as a general male toner.

SHATAVRI
(click on the thumbnail for larger view)
It is often combined with licorice and turmeric for a female toner.

CUMIN SEEDS
Cumin is very commonly used and is a very well known spice. Cumin consists minerals such as Potassium, Sodium, Calcium, Iron, Phosphorous and nutritional vitamins like thiamine, Riboflavin, Niacin, Vitamin A and C
The medicinal properties of Cumin consists especially in its volatile oil, which is a rich source of thymol.

ANISEED
The aromatic natural oil present in Anise is a powerful carminative and antiflatulent. It is also a diuretic and diaphoretic. It helps to bring out the congested phlegm in the bronchioles and thus functions as a expectorant. 

BISHOP'S WEED
It has a very high percentage of Calcium, Phosphorus, Iron, Vitamin A and B complex. That is why Bishop's weeds are widely used in Ayurvedic, Unani, and Siddha medicines.

GINGER
Ginger is a powerful stimulant, carminative, antiflatulent, expectorant and rheumatic agent. Ginger contains Calcium, Phosphorus, Iron, Magnesium, Copper, Zinc And a few other minerals. Though ginger is used for several other ailments, we shall concentrate here mainly on its use in the digestive system.

BLACK PEPPER
Pepper is called the "king of spices" because it is one of the oldest spices with an aroma that is universally pleasant and appetizing. It is a good stimulant of the digestive juices as well as the nerves and that is why it is a age old remedy for digestive disorders. Pepper contains Iron, calcium, Phosphorus, Carotene, Thiamine and other minerals. The easiest way to use pepper is to sprinkle the powder over a dish of food.

CORIANDER
Coriander is another well-known and greatly used aromatic spice, originally from the Mediterranean region. It is good for indigestion, nausea, chickenpox and typhoid fever.

FENUGREEK
It is a native of Eastern Europe. It contains Protein, Carbohydrate, Calcium, Phosphorus, and Iron. Regular consumption in the form of sprouts and salad of the leaves, would keep the whole system healthy and thoroughly clean.

TURMERIC
Turmeric is a perennial herb. The dried underground rhizomes are the commonly used spice both for cooking as well as medicinal purposes. Turmeric contains Calcium, Phosphorus, Iron, Carotene, Thiamine and Niacin. Turmeric is a powerful vitalizing agent of the entire gasto-intestinal tract, strengthening and enriching the mucous membranes of the stomach and intestines. It is regularly used by the Ayurvedic, siddha and unani systems of medicine as one of the best blood purifiers and as an antiseptic, both internally and externally.

CURRY LEAVES
This is a aromatic shrub or small tree, abundantly growing in the rich soils of India and Sri Lanka. Curry leaves contains Calcium, Phosphorous, Iron, Nicotinic acid and vitamin C. This bitter herb is a potent blood-purifier and a restorative of the degenerated blood cells. Taken regularly it builds up and strengthens the liver and helps in the metabolism of fatty acids. It is a good tonic for the spleen and pancreas, and promotes the increase of the cells of the islets of langerhans in the Pancreas.
It is a good digestive , especially after fatty and fried food. Indigestion, nausea, sour belching, heartburn, morning sickness and other digestive disorders such as diarrhoea, dysentery, bilious vomiting and hemorrhoids also respond well to treatment with curry leaves.

MINT LEAVES
Mint leaves are rich in minerals and vitamins. They contain Calcium, Phosphorus, Iron, a good amount of vitamin C. Vitamins D and E too, and some amount of vitamin B complex. Mint leaves stimulate the appetite, promote digestion, relieve flatulency and biliousness. They are a good tonic for the stomach and liver. They eliminate thread worms in children, relieve them of colic around the navel region due to worms, and due to indigestion/ gas.

HOLY BASIL
It is a native of India and was known and used as early as the vedic period. It is commonly known and used for it's medicinal properties.
The essential oil extracted from Holy Basil has the property to destroy bacteria and insects. It is a good nerve tonic and is used as a mental elevator to depression and metal stress. Its regular use sharpens the memory, purifies the blood, reduces blood cholesterol, removes kidney congestion and renal calculi, and regulates blood pressure.

CARROT
It is famous for it's vitamin A content. Carrot is a blood purifier and revitaliser and thus, through the blood, maintaining the acid-alkali balance, carrot is a nourishing food for the entire economy. Carrot contains plenty of Phosphorus, a good bit of calcium, Iron, Vitamin C and small amounts of B Complex. Carrot should not be scraped of it's skin with a knife, because the minerals are just close to the skin and therefore it should just be thoroughly washed, perhaps in a basin of water, mixed with a few crystals of potassium permanganate.
Chewing a raw carrot prevents tooth decay and spongy gums. Green carrot leaves also can be used as salad leaves. They are good roughage material and are very nutritive, containing protein, minerals and vitamins.

BEETROOT
Found in the mediterranean region of Europe or West Asia. It is a good tonic food for health. It can be eaten raw like a apple or pear, or the juice can be drunk as an energizing drink to pep up instant strength, or it can be steamed or boiled like potato and eaten.

CABBAGE
The Cabbage is a universally well known and highly valued leafy vegetable, consumed by Man from time immemorial. This is another vegetable which is at it's best when eaten raw. If boiled boil it for a few minutes, so that the leaves become soft and pleasant to eat.
The Cabbage is an excellent muscle builder and eliminator of the gaseous toxins and promotes the cleansing of the bowel.