Lemongrass (Cymbopogon citratus), also known as fever grass, oil grass, is commonly found in in tropical and semi-tropical areas of Asia and is cultivated in South and Central America, Africa and other tropical countries. This is a tufted perennial grass with … Continue reading Lemongrass: the superfood from our kitchen garden
Every country has their own traditional medicine systems. Vacha or Acorus calamus (Safed vach, Vekhand) is described in most of the traditional medicine systems, and has various uses. It has bitter pungent taste and a strong aroma. Vacha is hot … Continue reading Vekhand (Sweet flag): Ayurvedic superfoods
As discussed in the first part of Turmeric blog, turmeric and its main ingredient Curcumin are anti-inflammatory and antioxidant, and thus are helpful in a prevention and cure of a range of disorders. Dosage: Average Indian diet provides 2,000-2,500mg of turmeric (60-100mg of curcumin) per day. The required dosage of curcumin for effects against various disorders ranges from 150mg to 8gm curcumin per day. Whereas WHO accepted range of Curcumin in daily foods is 0-3mg/kg. Turmeric consumption: There are several ways to consume turmeric to avail its benefits for a healthy living. 1.In a traditional way, turmeric can be used as … Continue reading Turmeric: The Ayurvedic Golden Spice (Part 2)
Turmeric is a popular spice traditionally used in Indian cuisine. The spice is produced from the root rhizome of Curcuma longa. India has been a largest producer of turmeric from ancient times. Turmeric has been used for over 2,500 years for treatment of various diseases. The use of turmeric dates back to old and ancient vedic culture in India where it is used as a spice and also has a religious significance. Turmeric is described as one of the powerful natural healers in Indian traditional medicine, Ayurveda. As per Ayurveda, turmeric balances three basic elements of the body- vata, pitta, … Continue reading Turmeric: The Golden Spice of Ayurveda (Part 1)
