Monday, January 19, 2009

Siddha Herbs Frequently Used

Siddha maruthuvam or Siddha vaithiyam is the process of using herbs and minerals as prescribed in the Siddha manuscripts to treat various diseases.

Given below are some frequently used Siddha herbs.

Oridhazh Thamarai
Aloe Vera
Cumin seeds
Curry leaves
Kumkum (saffron)
Amman pacharisi

I will dwell upon the remedies that can be prepared using these herbs as well as their uses in subsequent posts. These herbs are available online too. Check the genuineness of the companies before buying them.

The list of frequently used Siddha herbs will continue.

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Tuesday, January 06, 2009

Some More Fenugreek Uses

One website that details the uses of fenugreek and fenugreek sprouts, and sprouts in general is 'Herbs are Special'. The website is about Isabell Shipard's passion, the herbs and sprouts. Isabel has an extensive knowledge and experience in growing herbs and she is a sought after authority on herbs in Australia. In her book "How can I grow and use Sprouts as living food?" she describes the benefits of sprouts. The numerous health benefits of fenugreek are described in detail. People in search of better health will find this site very useful.

Another webpage that I came across is from MIT's news office, which is about an US born Indian girl Kavita Shukla's invention using fenugreek. To quote from the page

"Shukla has been developing her innovative fenugreek paper for the past five years. She first became interested in fenugreek after accidentally drinking contaminated water while visiting her grandparents in India. Her grandmother gave her a homegrown remedy of ground fenugreek seeds and, remarkably, she did not become ill.

Through her research, Shukla learned that fenugreek could not only remove toxic substances from aqueous solutions but could also inhibit bacterial and fungal growth. When she noticed spoiled strawberries her mother had bought, she wondered whether fenugreek might exhibit the same protective properties with fruit as she had experienced in India, perhaps in a packaging paper. She observed that food wrapped in fenugreek-treated paper lasted four to six weeks longer than food protected by traditional wrapping.

There are added advantages of using fenugreek: it's natural, non-toxic, biodegradable and easily produced in large quantities, making it ideal for developing countries. "

The potential uses of fenugreek seem endless!!

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