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Kasthuri Manjal

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      This Turmeric variety is not used for cooking, it is used for external applications. It is easy to find out Real and Fake Kasturi manjal (curcuma aromatics). The real one: Cream color inside rhizomes (please refer pictures), smell like kasthuri (musk ), No burning sensation while applying to the face. The fake one: Yellow color rhizomes, smells like turmeric, burning sensation while apply to the skin. Some traders are selling this fake one under the label of kasthuri manjal.

·         Curcuma aromatica (common name: wild turmeric) is a member of the Curcuma genus belonging to the family Zingiberaceae. Botanically close to Curcuma australasica, wild turmeric has been widely used as a cosmetic herbal in South Asia and nearby regions. Each turmeric have their own uses and health benefits but when it comes to external applications, wild turmeric is the king.

·         The main difference between kasthuri manjal from other variety of turmerics is it does not stain the skin like the regular turmeric, and is very fragrant than the normal turmeric.

·         Kasthuri Manjal is a plant adapted for tropical climate. Fertile loamy soil having good drainage is ideal for the crop. Laterite soil with heavy organic manure application is also well suited. It has been widely used for commercial cultivation by the farmers as well as for Kitchen gardeners, it is easy to grow in plant containers and grow bags. If you want to get the most out of your plants please follow growing instructions provided on the packet.

·         Common name in English: wild turmeric, aromatic turmeric. Bengali: শটী (Shati), Hindi: जंगली हल्दी jangli haldi, Manipuri: লম যাঈঙাঙ lam yaingang, Gujarati: zedoari, Tamil: கஸ்தூரி மஞ்சள் kasturimanjal, Malayalam: കസ്തൂരി മഞ്ഞൾ / കാട്ടുമഞ്ഞൾ kasthoori manjal, dantmanjal, Marathi: Ran Halad रान हळद, Telugu: కస్తూరి పసుపు kasthuri pasupa, Kannada: ಕಸ್ತೂರಿ ಅರಿಶಿಣ kasthuri arishina.

Pathimugam

    Pathimugam Herbal Tree Wood Benefits: Drinking Water

Pathimugam is the popular herbal tree in Kerala where its benefits are used extensively. They use the bark of tree in hot water and get its benefits. Kerala is known for the Ayurvedic herbal medicines and they use this in their daily lives. We can see the Ayurvedic water that is slight pinkish in color in all places including homes and hotels across the state.

They use the bark of the medicinal tree Pathimugam that is also known as East Indian red wood. People usually drink this herbal water and it is one of the main reasons for their healthy living.

The wood of the tree is hard with thorns and white when it is cut out fresh but it becomes red when it is exposed to air. It is added to the boiling water and filtered. This wood purifies the water and it prevents disease that spread through water. This herbal has the several other benefits that can cure disease like kidney             disorder, piles, cholesterol, skin diseases, purifying blood,                     diabetics and even cures certain types of cancer.

The wood is used as the natural colouring agent for commercial purpose in textiles, ink, paints, food and snacks. It has the bright future that can lead to the paper, leather and textile industry as eco-friendly. The demand for this tree may increase when people turn to healthy living without chemicals.

The bark and pod of the tree contains red dye which is used in coloring cakes, liquors and fabrics.

Pathimugan tree needs less amount of water and therefore can be grown in dry land. Though the tree grows in any type of soil it is best grown in the regions where red soil is available in vast. It provides plenty of oxygen for the surroundings and it is best suitable for the people undergoing treatments.

Stevia

Stevia (Steviarebaudiana) is a small herb that was discovered in 1887 in the highlands of Paraguay. For years, cultivated and used by local Indian tribes as a sweetener and treatment plant. It is an innovative and alternative crop - food full of sugar substitute because it is sweeter and with no calories.

It is a natural source of valuable chemicals such as chlorophyll (natural pigment) isostevioli, plant sterols, gibberellin, GA (fytoormoni) kaisteviosidi (natural sweetener) which is grown mainly Stevia today.

It is between 150 and 300 times sweeter than sugar, so sweet with artificial sweeteners, but with almost zero calorie content. The biggest users of stevioside is food, drinks, confectionery and pharmaceutical industries, since the substance sugar substitute for diabetics.

Stevia has additional properties such as antihypertensive, antibacterial, antioxidant and is preventive caries control blood sugar, cordial, healing, caring skin

Ayyappana

 
Family: Asteraceae
Genus: Ayapana
Botanical name: Eupatorium ayapana vent
PLANT NAME IN DIFFERENT LANGUAGES
Sanskrit: Ayaparna, Ajaparna
English: Ayapana tea
Hindi: Ayapan
Malayalam: Ayyappana
MEDICINAL PROPERTIES

Ayyappana helps in stoping all external 

bleeding.

Ayapana triplinervis (aya-pana, Water Hemp) is a tropical American shrub in the Asteraceae family. This plant has long slender leaves which are often used to make a stimulating medicine. It contains Herniarin, a methoxy analog of umbelliferone, while its essential oil containsthymohydroquinone dimethyl ether.
The flowers are pale pink and the thin, hairless stem is reddish in colour

: Vatamkolli

Botanical name: Justicia gendarussa Burm.f
PLANT NAME IN DIFFERENT LANGUAGES
Sanskrit: Vataghni
English: Black Vasa, Black malabar nut
Hindi: Nilinirgundi, Udisambhalu
Malayalam: Vatamkolli, Vatham kolli

     
The whole plant of Vatamkolli is used headache cough,                   bronchitis, migrain, fever and fractured bone. 

Vatamkolli is an erect, branched, smooth under shrub 0.8-1.5 m tall. The leaves are lance-shaped, 7-14 cm long, 1-2.5 cm wide, and pointed at the ends. The rather small flowers are borne in 4-12 cm long spikes, at the end of branches or in leaf axils. The teeth of the sepals cup are smooth, linear, and about 3 mm long. The flowers are about 1.5 cm long, white or pink, with purple spots. The capsule is club-shaped, about 12 mm long, and smooth.

 Vatamkolli is an erect, branched, smooth under shrub 0.8-1.5 m tall. The leaves are lance-shaped, 7-14 cm long, 1-2.5 cm wide, and pointed at the ends. The rather small flowers are borne in 4-12 cm long spikes, at the end of branches or in leaf axils. The teeth of the sepals cup are smooth, linear, and about 3 mm long. The flowers are about 1.5 cm long, white or pink, with purple spots. The capsule is club-shaped, about 12 mm long, and smooth.

The whole plant of Vatamkolli is used headache cough, bronchitis, migrain, fever and fractured bone.

KAAYAM

This spice is used as a digestive aid, in food as a condiment, and in pickling. It typically works as a flavour enhancer and, used along with turmeric, is a standard component of Indian cuisine, particularly in lentil curries such as dal, sambhar as well as in numerous vegetable dishes. It is sometimes used to harmonize sweet, sour, salty, and spicy components in food. Asafoetida, onion, and garlic are forbidden in yogic texts, and places them alongside meat and alcohol in terms of producing tamas or lethargy. The spice is added to the food at the time of tempering. Sometimes dried and ground asafoetida (in very mild quantity) can be mixed with salt and eaten with raw salad.

In its pure form, its odour is so strong, the pungent smell will contaminate other spices stored nearby if it is not stored in an airtight container; many commercial preparations of asafoetida use the resin ground up and mixed with a larger volume of wheat flour.^{[citation needed]} The mixture is sold in sealed plastic containers. However, its odour and flavour become much milder and much less pungent upon heating in oil or ghee. Sometimes, it is fried along with sautéed onion and garlic.

Asafoetida is considered a digestive in that it reduces flatulence.^[6] It is, however, one of the five pungent vegetables generally avoided by Buddhist vegetarians.