Kanakasava or Kanakasavam is poly-herbal Ayurvedic medicine. This medicine is in liquid form and contains self-generated alcohol produced during preparation. It is useful in the treatment of respiratory ailments. It…
Vidang is used in Ayurveda especially for treating intestinal worms. It is the main herb of Ayurveda that effectively treats intestinal parasites (tapeworm, ring worm). The dried mature fruits or…
Watermelon is helpful in many health ailments that occur during summer season like burning sensation in urine, burning sensations in whole body, excessive thirst, fevers, irritability, summer heat, sunstroke UTI (urinary tract infection) etc.
Ayurveda describes eight kinds of Ghrita/Ghee which are obtained from milk of eight different animals. Among all, ghee which is obtained from milk of cow (Cow’s ghee or Go Ghrita) is considered best.
Patoladi churnam is fine powder obtained from medicinal herbs given in the traditional formula. It is given to treat diseases of liver, heart and digestive system.
Panchatikta Ghrita/Ghrut is polyherbal Ayurvedic formulation. This medicine is prepared from five bitters, Ghee and Triphala. The five bitters are Neem, Patol, Kateri, Vasa, and Giloy. Panchatikta Ghrita balances Vata,…
Musli is considered natural Viagra or Indian Ginseng. It is especially used as an aphrodisiac. Because of its popularity as a sex tonic its cultivation is done in number of regions around the world.
Chironji tree is commercially very useful. It bears edible fruits. The ripe fruits are sweet, nutritious, laxative and useful in the fever and excessive thirst. The seed which is present…
This plant is antibacterial, antiscorbutic (prevents or cures scurvy), depurative (purifying; purgative), and febrifuge (reduces fever). The diuretic (increase the discharge of urine) action of plant is due to presence of high percentage of potassium salts.
Pigeon pea is one of the important pulse or legume crop in tropical and subtropical areas of the world. It has been cultivated since prehistoric times. In India, everyone is familiar with it as a well-known Dal/dahl (pulse). Raw Dal is the split dehulled seeds of the plant which are cooked in water.