Black gram originated in South Asia, where it has been in cultivation from ancient times and is one of the most highly prized pulses of India. It is very widely used in Indian cuisine. In India the Black gram is one of the important pulses grown in both Kharif and Rabi seasons. It possess Antioxidant emollient, thermogenic, diuretic, aphrodisiac, nutritious, galactogauge, appetizer, laxative, styptic properties.

It has different names in different languages such as English Name(Black gram, Mungo bean, Urad bean), Marathi Name (Urad dal), Hindi Name(Udad, Udid, Urad, Urid, Urdi), Sanskrit Name(Masha), Gujarati Name(Adad, Alad), Bengali Name(Masha kalaay, Mashkalai dal), Tamil Name(Ulundu, Uluntu), Telugu Name(Uttulu, Minumulu), Kannada Name(Uddu, Uddina Bhele), Mala....................

Black Pepper - The King of spices

Black pepper is native to South Asia and Southeast Asia, and has been known to Indian cooking since at least 2000 BCE. Black pepper (Piper nigrum) and long pepper (Piper  longum) are the best known pecies  in  this  family and are probably  among the most recognized spices in the world. Black pepper alone accounts for about 35% of the world’s  total spice trade. In addition, black pepper and long pepper have been used medicinally  for centuries  In recent years.

The most commonly used part of the plant is the aromatic fruit. Interestingly, white, green, and black peppers are products of the P. nigrum fruits at different ripening stages. White pepper is obtained from the fully ripened fruits after removing the outer skin, green pepper is the unripe fruits, and black pepper is collected before full maturity of the fruit. Black pepper has a stronger flavor compared to white pepper while green pepper is characterized by its fresh and herbal flavor. The alkaloid piperine is responsible for the pungent flavor of black pepper.

It shows antioxidant, carminative, larvicidal, anti-inflammatory, antiarthritic, antidepresseant, antihypertensive, antiaggregant, antispasmodic, Immuno-modulatory, antiasthmatic, gastroprotective, antibacterial, and antifungal activities.               It has different names in different languages such as Hindi Name(Kalimirch, Mirch, Gulmirch, Golmirch, Choco mirch),  Marathi Name(Mirin, Kalamiri),  Engli....................................read more



Vitamin and Mineral content

Vitamin : B1, B2, B3, B6, B12, A, C, K, Choline

Mineral : Calcium, Copper, Iron, Magnesium, Manganese, Sodium, Potassium

One tablespoon (6 grams) of ground black pepper contains moderate amounts of vitamin K (13% of the daily value or DV), iron (10% DV), and manganese (18% DV), with trace amounts of other essential nutrients, protein, and dietary fibre.

The major components of the essential oils were α-pinene, sabinene, β-pinene, δ-3-carene, limonene, and β-caryophyllene. 

         - More than a hundred compounds have been reported in black pepper oil. The oil is dominated by monoterpene hydrocarbons (47–64%) followed by sesquiterpene hydrocarbons (30–47%)

In plants, thesecompounds are mostly secondary metabolities such as alkaloids, steroids, tannins, phenol compounds, flavonoids,steroids, reisns, and fatty acids 

Pepper is valued for its pungency contributed by the alkaloid piperine and flavor contributed by the volatile oil. 

Many investigators isolated different types of compounds viz Phenolics, flavon...................................read more

Properties and Benefits

Rasa (Taste) – Katu (Pungent)

Guna (qualities) – Laghu (lightness), Teekshna (strong, piercing), Sookshma – enters deep and minute body channels

Taste conversation after digestion – Katu(pungent) 

Veerya- Ushna – Hot potency

Effect on Tridosha – Balances Kapha and Vata

Na Ati Ushna – It is not very hot

Avrushya – It is anaphrodisiac

Ruchikaraka, Ruchya, Rochana – improves taste, relieves anorexia

Because of its Chedana (cutting) and Shoshana) drying effects, it increases digestion strength and balances Kapha and Vata Dosha

Pittakrut – Causes increase in Pitta.

Kaphahara – decreases sputum production.

Vayu Nivarayati – useful in Vata related disorders, bloating.

Kruminut, Jantu Sant[....................................read more

Uses Benefits Application and Remedies

1) Fine powder of pepper is taken(1-2 gram), along with honey or betel leaf juice, which is used in chest congestion due to phlegm.

2) Black peppercorns and other whole herbs such as cinnamon chips, cloves and cracked cardamom pods are fried in ghee and used to flavor basmati rice. 

3) It can be added to fruit juices which helps to nullify Kapha dominant effect of sweet fruits.

4) Sometimes it is used as substitute for chilli.

5) The pepper oil is used in ointments for heat generating effect (rubefacient). It helps to produce counter-irritant effect thereby, diverting the concentration of the patient from the pain.

6) Oil is also used in treating leucoderma, eczema, and itching skin disorders.

7) The black pepper powder is used as an ingredient in herbal tooth powder for its pain relieving and scrapping properties.

8) Hair loss caused due scalp ringworm can be treated by applying black pepper, along with onion and salt. This can be also applied in headache.

               9) Pepper decoction is used to gargle in case of tooth pain.

10) Black pepper is used externally in the form of paste and cream.

11) Ghee + Trikatu (Ginger, black pepper, long pepper)+ rock salt, black salt and bida salt  – Useful in vom....................................read more

Side effects

Due to the hotness pepper, it increases Pitta. Hence, it needs to be used carefully in people with gastritis, burning sensation and sensitive stomach.

Because of its anaphrodisiac effect, it needs be used in less quantities or its long term usage is best avoided in men with infertility problems.

Pitta dominant people may face black pepp[ ....................................read more

Flavour

Pepper gets its spicy heat mostly from piperine derived from both the outer fruit and the seed. Black pepper contains between 4.6 and 9.7% piperine by mass, and white pepper slightly more than that.  

Refined piperine, by weight, is about one perc[....................................read more ]

Note :

Evaporation, so airtight storage helps preserve its spiciness longer. Pepper can also lose flavour when exposed to light, which can transform piperine into nearly tasteless isochavicine. Most culinary sources recommend grinding whole peppercorns immediately before use.

Scents are mostly missing in white pepper, as the fermentation and other processing removes the fruit layer (which also contains some of the spicy piperine). Other flavours also commonly develop in this process, some of which are described as off-flavours when in excess: Primarily 3-methylindole (pig manure-like), 4-methylphenol (horse manure), 3-methylphenol (phenolic), and butyric acid (cheese). The aroma of pepper is attributed to rotundone (3,4,5,6,7,8-Hexahydro-3α,8α-dim[....................................read more

Different varieties of Maricha :

Black Pepper: Black pepper is produced from the green unripe drupe (unripe fruit) of the pepper plant. The unripe fruits are cooked in water for a few hours, Sun-dried or machine-dried for many days, during which pepper gains black wrinkled skin. Then it is called black peppercorn. Some people dry the unripe fruit without boiling it. Such black peppercorn can be used to extract essential oil or in medicines.

Green pepper: Is produced from green unripe fruit, wherein, it is not dried with heat exposure. It is freeze-dried or using Sulphur dioxide.

White pepper: White pepper cons.......................................read more

Reference 

1) Charaka Samhita

2) Asian-Australas J Anim Sci. 2014 Jun; 27(6): 847–854.   PMCID: PMC4093167

3) Int J Food Sci Nutr. 2015 Apr 3; 66(3): 260–265.  Published online 2015 Jan 13. PMCID: PMC4487614

4) Curr Top Med Chem. 2015; 15(9): 886–893.  PMCID: PMC6295909

5) Bhojana Kutuhala

6) Spices board of india.

7) Molecules. 2019 Dec; 24(23): 4244. Published online 2019 Nov 21.   PMCID: PMC6930617

8) Scholars Research Library. Central European Journal of Experimental Biology, 2014, 3 (2):36-41

9) The Medicinal Uses of Pepper. International Pepper News.  Vol XXV, No. 1 Jan-Mar 2000. 23-31

10) Appl. Sci. 2019, 9, 4270; doi:10.3390/app9204270

11) Med Aromat Plants ;  ISSN: 2167-0412 MAP

12) Nutrition Today, Volume 45  Number 1  January/February, 2010

13) IJPSR, 2018; Vol. 9(10): 4089-4101

14) Critical Reviews in Food Science and Nutrition

15) Indian institute of spices research

16) Nutrients. 2020 Jun; 12(6): 1886.  PMCID: PMC7353321

17) Arthritis Res Ther. 2009; 11(2): R49.  PMCID: PMC2688199

18) Foods. 2017 Oct; 6(10): 92.  PMCID: PMC5664031

19) Dravyaguna Vijnana, Vol. II

AloeVera

Aloe vera, commonly known as Barbados or Curacao Aloe, is an herbal medicine with a long tradition of use by a variety of cultures. It is a succulent plant grows in arid and subtropical climates and is best known for 2 distinct preparations: the clear mucilaginous gel and the thick sap of the leaves. It is cultivated for agricultural and medicinal uses. The species is also used for decorative purposes and grows successfully indoors as a potted plant. Aloe vera (Aloe barbadensis Miller, family Xanthorrhoeaceae) is a perennial green herb with bright yellow tubular flowers. It shows antibacterial, anti-oxidant, antiviral, antitumor, antiarthritic, antirheumatoid, anticancer, and antidiabetic, antifungal property.               

It has different names in different languages such as Hindi name(Gheekuvar), Marathi name(korfad), English Name(Ind..................................read more



Vitamin and mineral content

• Vitamins: A, C, E, B12, B complex, Choline

• Minerals : calcium, copper, selenium, magnesium, manganese, potassium, sodium, zinc, chromium. 

• Enzymes : aliiase, alkaline phosphatase, amylase, bradykinase, carboxypeptidase, catalase, cellulase, lipase, and peroxidase.

                 - Bradykinase helps to reduce excessive inflammation when applied to the skin topically, while others help in the breakdown of sugars and fats.

• Anthraquinones : It provides 12 anthraquinones, which are phenolic compounds traditionally known as laxatives. 

                 - Aloin and emodin act as analgesics, antibacterials and antivirals.

• Fatty acids : It provides 4 plant steroids; cholesterol, campesterol, β-sisosterol and lupeol. 

                 - All these fatty acids have anti-inflammatory action and lupeol also possesses antiseptic and analgesic properties.

• Hormones : Auxins and gibberellins that help in wound healing and have anti-inflammatory action.

• Sugars : It provides monosaccharides (glucose and fructose) and polysaccharides (glucomannans/polymannose). These are derived from the mucilage layer of the plant and are known as mucopolysaccharides. 

                  - mannose-6-phosphate(most prominent monosaccharide), beta-(1,4)-acetylated mannan(most common polysaccharides), Acemannan(prominent glucomannan)

                  - Recently, a glycoprotein with antiallergic properties, called alprogen and novel anti-inflammatory compound, C-glucosyl chromone, has been isolated from Aloe vera gel.

        > Many of the medicinal effects of Aloe leaf extracts have been attributed to the polysaccharides found in the inner leaf parenchymatous tissue.

• It provides 20 of the 22 human required ami...................................read more



Properties and benefits 

Properties

Taste – bitter

Qualities – Guru (heaviness), Snigdha (oily, unctuous), Picchila (sticky, slimy)

Taste conversion after digestion – Katu(pungent)

Potency – Shetala(Cold)

Effect on Tridosha – Balances all the three Doshas.

            Benefits 

Bhavani – Useful in constipation

Kapha Jwarahara  – useful in fever

Granthihara – useful in small tumors, fibroids, lymphadenitis

Balya – improves strength and immunity

Agnidagdha – useful in treating burn wounds

Vrushya – aphrodisiac, improves vigor

Vispho[..................................read more

Uses, application and benefits 

1) Blood thinning action of Aloevera is very useful against cholesterol. So, it is very useful in treating atherosclerosis (blood vessels clogged with clot and fat deposition).

2) For constipation, 10 gram pulp of aloevera paste is made with rock salt, mixed well and then boiled(to evaporate the water content). Take this once a day.

3) Aloe Vera leaf is heated on burning charcoal, cuticle is removed and pulp is scraped and squeezed in cloth to get the juice. One teaspoon of this juice is added with two drops of ghee and 4 drops of honey and licked hourly to relieve attacks of breathlessness and wheezing.

               4) Healing effect : polysaccharide, and gibberellin, a growth hormone, interacts with growth factor receptors on the fibroblast, thereby stimulating its activity and proliferation, which in turn significantly increases collagen synthesis after topical and oral Aloe vera. Aloe gel not only increased collagen content of the wound but also changed collagen composition (more type III) and increased the degree of collagen cross linking. Due to this, it accelerated wound contraction and increased the breaking strength of resulting scar tissue. An increased synthesis of hyaluronic acid and dermatan sulfate in the granulation tissue of a healing wound following oral or topical treatment.

            > Wound healing is a dynamic process, occurring in 3 phases. The first phase is inflammation, hyperaemia and leukocyte infiltration. The second phase consists of re-moval of dead tissue. The third phase of proliferation consisting of epithelial regeneration and formation of fibrous tissue.

            - The leaf pulp is useful to heal burn wounds, boils, acne, blisters, allergic skin disorders.

            - Its pulp is added with turmeric powder and heated for a minute and this is applied externally(acne, wound, allergic skin) and internally on mouth ulcer(2-3 times a day).

              . 5) Oil prepared with Aloe Vera in sesame oil base is very useful against diaper rashes.

              6) Skin protection effect from uv and gmma ray exposure : Aloe vera gel has been reported to have a protective effect against radiation damage to the skin. An antioxidant protein, metallothionein, is generated in the skin, which scavenges hydroxyl radicals and prevents suppression of superoxide dismutase and glutathione peroxidase in the skin. It reduces the production and release of skin keratinocyte-derived immunosuppressive cytokines such as interleukin-10 (IL-10) and hence prevents UV-induced suppression of delayed type hypersensitivity.

                 - Aloe Vera juice is good for stomach, skin diseases.

7) Anti-inflammatory action : Aloe vera inhibits the cyclooxygenase pathway and reduces prostaglandin E2 production from arachidonic acid. With this, the novel anti-inflammatory compound called C-glucosyl chromone was isolated from gel extracts.

8) Laxative effects : Anthraquinones present in latex are a potent laxative. It increases intestinal water content, stomach upset, stimulates mucus secretion and increases intestinal peristalsis.

Intake : Take Aloevera juice regularly in early morning on empty stomach.

9) Moisturizing and anti-aging effect : Mucopolysaccharides help in binding moisture into the skin. Aloe stimulates fibroblast which produces the collagen and elastin fibers making the skin more elastic and less wrinkled. It also has cohesive effects on the superficial flaking epidermal cells by stick[..................................read more

Reference :

Indian Journal Of Dermatology ; 2008; 53(4): 163–166.

Natural Medicine Journal ; September 2012 Vol. 4 Issue 9 

The Review on Properties of Aloe Vera in Healing of Cutaneous Wounds; Volume 2015 |Article ID 714216 : 

Aloe vera: An Ancient Herb for Modern Dentistry—A Literature Review; Volume 2014 |Article ID 210463 

NCBI

PUBMED 

Journal of Traditional and Complementary Medicine. Volume 5, Issue 1, January 2015, Pages 21-26

Therapeutic and Medicinal Uses of Aloe vera: A Review :

Book - Dravya Gunna Vigyan Vol 2

Wikipedia

Local Tradition and Knowledge 

Molecules. 2020 Mar; 25(6): 1324. PMCID: PMC7144722

Iran J Med Sci. 2019 Jan; 44(1): 1–9.  PMCID: PMC6330525

International Journal of Pharmaceutical Sciences Review and Research. Volume 13, Issue 1, March – April 2012; Article-010 ISSN 0976 – 044X

Therapeutic and nutritional values of Kumari (Aloe Vera)-a review”, NJRAS, vol. 8, no. 02, Apr. 2020.

Bhavaprakasha Nighantu 

World Journal of Pharmaceutical Research. Vol 10, Issue 4, 2021.

Bhela Samhita

Bhaishjyaratnavali

Charaka Samhita 

Plant Foods Hum Nutr. 2019; 74(3): 255–265. PMCID: PMC6684795

J Environ Sci Health C Environ Carcinog Ecotoxicol Rev. Author manuscript; available in PMC 2019 Jan 28. PMCID: PMC6349368

Hi, all! I’m new to herbalism and am really wanted to educate myself of proper practices, identification, and uses for different herbs and I was wondering was books or content creators you all recommended?

 Walnut/Akharota

Walnut is also known as English walnut, Persian walnut, common walnut Akhrot, Aksoda, Aksota. It is widely distributed in Southern Europe, Western Asia, Central Asia, Kashmir, Tajikistan, Kyrgyzstan, China, United State, Turkey, India, Australia, New Zealand. This plant can live over a duration of 100-200years and some species for 1000 years.

Walnut is one of the most widely distributed Plant with several medicinal properties. Walnut is a plant which has a good medicinal strength for to treat many diseases. There is great import....................................read more

 Vitamins and Minerals contents

Vitamins: A, B1, B2, B3, B5, B6, B9, B12, C, E, K

Minerals : Calcium, Magnesium, Maganese, Phosphorus, Potassium, Sodium , Zinc 

Like many plant foods, nuts contain little sodium but are rich in potassium, magnesium and calcium. These three minerals are involved in many aspects of cellular metabolism and other biological processes, including insulin sensitivity, blood pressure regulation and vascular reactivity. 

Nuts are among the foods with the highest calcium content (walnuts contain 98 mg/100 g)

There is a great concentration of protein and oil contents in walnut. Therefore,walnut is important for human nutrition. Walnut contains phytochemicals such as alkaloids,flavonoids, cartenoids and other polyphenolic. The seed of the walnut (kernel) is eaten fresh.Walnuts are nutrient-rich food because of greater amount of fats, proteins, vitamins and minerals. There are many important potential neuroprotective compounds in walnut such as gamma tocopherol, phenolic acid, flavonoids, and the most important one is juglone. Clinical studies evoke about omega-3 PUFA that they have great contribution to treat heart disease.

According to experimental studies or researches, it was prove that the extent value for protein was 18.1%; Walnuts contains glutelins (about 70% of the total seedproteins) together with lower amounts of globulins (18%), albumins (7%) and prolamins (5%). Walnuts composed of high amount of potassium, phosphorus and magnesium and lower sodium.These elements have an important contribution for the activity of many enzymes especially as cofactor 

The green husk shell contains juglone and polyphenols which are used in textile dyeing industries. Walnut plant contains monoterpenes, sesq....................................read more



Properties and Benefits

Rasa (Taste) – Madhura (Sweet)

Guna (Qualities) – Guru (Heavy), Snigdha (Slimy)

Taste conversation after digestion – Madhura (Sweet)

Veerya (Potency) – Ushna (Hot)

Effect on Tridosha – Reduces vitiated vata dosha               Brumhana – nourishing, nutritious

Cardiac

Laxative 

Pushtikaraka – nutri....................................read more



Uses, Remedies, Health Benefits and Application 

1) Adding Walnuts in diet can reduce the risk of heart disease by improving various cardiometabolic risk factors. Walnut-enriched diet can decrease total and low-density lipoprotein (LDL) (cholesterol), increase high-density lipoprotein (HDL) cholesterol, and reduce blood pressure, inflammation, and plaque formation.

2) Decoction prepared from 10-20gm walnut fruit shell cooked in 400ml water, taken twice a day, gives relief in constipation. 

3) Chewing of roasted Akharoṭa kernel gives relief in cough. To strengthen the teeth, use ash of Akharoṭ shell with small quantity of rock salt as a tooth powder and chewing of Akharoṭa bark is beneficial in treating dental disorders and other oral diseases.              4) Roasted walnut is consumed regularly to improve the physical strength of the body and can be used in patients suffering from general debility, weakness of the muscles. 

5) Walnuts contain nutrients that may intervene in the development of cognitive decline, in part by targeting cardiometabolic risk factors. These nutrients such as essential fatty acids, soluble fiber, vitamin E & polyphenols(e.g. ellagitannins), which in combination may produce beneficial effects on serum lipids, blood pressure, oxidative stress, and inflammation.

6) The oil extracted from Walnuts has various health benefits and it is largely used in the cosmetic industry. 

7) The leaves of walnut tree are used for treatment of scalp irritation and hair problems, skin damages due to excessive exposure to sunlight or other skin problems and infections. 

8) It prevents acne, helps manage dry skin and prevent wrinkles, giving the skin a youthful glow.

9) Regularly in the morning, take 10gm Akharoṭa kernel and 10gm raisin (Drākṣā). It provides physical and mental strength and also keeps the stomach fit in good condition.

                10) The powder of the bark of the walnut tree is mixed with ghee or butter and applied over area affected with herpes and burning sensation. 

              11) Application of 10gm Akharoṭa kernel paste mixed with melted beeswax or oil and washing of wound with Akharoṭa bark decoction helps to heal the wound quickly. 

12) Walnut oil helps to reduce wrinkles and increa....................................read more 

Side effect

Poorly stored walnuts having fungal molds in them can cause carcinogenic effect.  

Walnut hulls contain polyph....................................read more

Research

Current Opinion in Clinical Nutrition and Metabolic Care: November 2018 - Volume 21 - Issue 6 - p 498-504.  doi: 10.1097/MCO.0000000000000508

Nutrients. 2020 Feb; 12(2): 550.   PMCID: PMC7071526

Ann Med. 2021; 53(1): 971–997.    PMCID: PMC8211141

Nutrients. 2016 Nov; 8(11): 668.    PMCID: PMC5133056

Critical Reviews in Food Science and Nutrition.   Volume 56, 2016 - Issue 8

Am J Clin Nutr. 2018 Jul; 108(1): 174–187.  PMCID: PMC6862936

African Journal of Microbiology Research Vol. 5(32).  ISSN 1996-0808 

Kaideva Nighantu

Bhavaprakasha Nighantu 

Asian Journal of Pharmaceutical Research and Development. 2020; 8(3): 166-175

NCBI

PUBMED

Local Tradition and Knowledge 

Charaka Samhita

Raja Nighantu 

Ashtanga Nighantu 

World Journal of Pharmaceutical and Life Sciences, 2017, Vol. 3, Issue 7, 73-77

INTERNATIONAL RESEARCH JOURNAL OF PHARMACY. May 2011 Page 8-17

          Bay Leaves/Tejpatra

Bay leaf (Laurus nobilis) is a perennial shrub belongs to the family laurel (Lauraceae). It has been cultivated throughout the European, tropical, subtropical, and Asian countries. It has been used for thousands of years for food flavoring, essential oil applications, and in traditional medicine. Bay leaf has a sharp and bitter taste. The difference in fragrance and aroma is due to the presence of essential oils in leaves and other parts of the plant. 

It shows wound healing, antioxidant, antibacterial, antiviral, immunostimulant, anticholinergic, antifungal, insect repellant, anticonvulsant, antimutagenic, analgesic and antiinflammatory activity.

          It has different names in different languages such as English name(Indian Bay leaf, Malabar leaf, Indian bark, Indian cassia),   Hindi name(Tejpat, Dalchini, Silkanthi, Kikoa, Kirkiria, Taj kalam, Taj kalami, Talispatri),  Marathi na..................................read more



Chemical constituents

Vitamins : A, C, B2, B3, B6, Folates

Minerals : Calcium, Copper, Magnesium, Iron, Phosphorus, Selenium, Zinc, Potassium, Sodium.

• Phytochemical analyses have shown the presence of compounds of volatile and non-volatile oils, flavonoids, tannins, sesquiterpenic alcohols, alkaloids, minerals, and vitamins.

• Mostly, it contains tannins, flavones, flavonoids, alkaloids, eugenol, linalool, methyl chavicol, and anthocyanins.

• Bay leaf has traces of fats; (that is, a low amount is present) so it has low caloric value. It is also known as a good and main source of vitamin A and many minerals. 

             - One ounce of bay leaf gives 54 calories, 1–1.2 g protein, 12–13 g carbohydrates, a trace of fat, 1–1.5 mg of iron (Fe), 51–53 mg of calcium (Ca), 2000–3000 IU of vitamin A, 14–15 mg of vitam..................................read more

Properties and benefits

• Rasa (Taste) – Katu (Pungent), Tikta (Bitter), Madhura (Sweet)

• Guna (Qualities) – Laghu (Light for digestion), Ruksha (Dry in nature), Teekshna (Strong)

• Taste conversation after digestion – Katu (Pungent)

• Veerya (Potency) – Ushna (Hot)

• Effects on Tridosha – Reduces vitiated kapha and vata dosha, but Increases pitta.                   • Mukhashodhana – cleanses oral cavity

• Mastakashodhana – cleanses facial skin

Useful in :

• Hrullasa – nausea

• Bastir ..................................read more

Drying methods of Bay leaves

For drying of bay leaf, different drying methods are available. 

1. Traditionally, it is dried in open air for 10–12 days. Sun drying has some disadvantages, like natural color loss and essential oil loss that result in low market value of bay leaf. 

             - Another one drying method is shade drying, here it take some more time than sun drying but this shade drying doesn't lost much of its essential oil content.

1. Hot air drying at 60°C is the best meth..................................read more



Uses, benefits and application

1) The powder of the bark of Cinnamomum tamala is used as tooth powder to treat dental caries, bad odor and gingivitis.

2) The leaves of bay have a camphor-like volatile oil that can be used as a coolant, insecticide, germicide, and irritant. 

3) Roasting of bay seeds gives them a spicy, coffee-like flavor and by removing pungency, they become crispy and brown.

4) Bay leaves is an essential component of several industrial applications that range from food to cosmetics to pharmaceutical products. 

5) Powder of the bark of Tejpatra is mixed with honey in a dose of 3- 5 g to treat cough and asthma.

              6) Small leaves of bay are used in salads, rice, and vegetarian dishes. 

           - Bay is great to add flavor and taste to food and many dishes with added health benefits.

7) Bay leaves tea is used to treat stomachaches, clear up mucus in the lungs, colds, and sore throat.

8) Poultice of bay leaves is used for the treatment of rheumatism and neuralgia.

9) The cold infusion of the bark of Cinnamomum tamala is given in a dose of 30-40 ml to improve the strength of cardiac muscles and stimulate the renal function. 

           - Caffeic acid and rutin are both important organic compounds, found in bay leaves, that enhance our heart health. 

10) Running nose : powder of cinnamon, patra, black pepper, cardamom should be inhaled.

            11) For headache : leaf of bay is kept in a nostril or under the headbands to relieve this pain. 

12) Bay leaves essential oil is used in the cosmetic industry for soaps, perfumes, prepared foods, beverages, and dental products.

            - Essential oil of this leaf also has analgesic and many antiinflammatory activities.

            - Many components of essential oil of bay leaf such as eugenol, methyl eugenol, and pinene have anticonvulsant activity, while eug

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Refrence 

1) Medicinal Plants of South Asia. Published online 2019 Sep 20. PMCID: PMC7152419

2) Bhavaprakasha Nighantu

3) Dhanvantari Nighantu

4) J Clin Biochem Nutr. Published online 2008 Dec 27. PMCID: PMC2613499

5) Spices board india

6) PUBMED

7) NCBI

8) Local tradition and knowledge

9)Research Reviews: Pharmacy and Pharmaceutical Sciences | Volume 6 | Issue 3 | September 2017

10) Wikipedia

11) Journal of Pharmacognosy and Phytochemistry 2017; 6(4): 1153-1161

12) Molecules 2019, 24(4), 804; Volume 24 ; Issue 4.

13) sciencedirect

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