Leafy Spice-To Add Taste To Your Food

CURRY LEAVES

The curry leaves tree is grown widely and wildly, all over India. Many a south Indian home has this tree in the backyard. The tree grows sometimes to a height of 3 metres too. There are many varieties of the curry tree.

But the leaves of all varieties are used in traditional Indian cooking, everyday.When cooked, they give out an agreeable odour and impart beneficial qualities to food cooked.

Curry leaves have anti-oxidant properties, besides being high on Vitamin C. they help cleaning your blood and add glow to your skin, bring luster to your hair.By adding curry leaves to the food you cook, will increase your calcium and iron intake. This will help your eyesight.

Pregnant women can ease their ‘morning sickness’ by adding curry leaves to lemon juice. Add organic jiggery to the drink. This is a healthy, harmless, herbal drink.For an upset stomach, take buttermilk by adding curry leaves.

Triphala helps curing constipation and much more

Ayurveda, the ancient Indian herbal medicinal science lays great emphasis on the uses and benefits of Triphala. The main benefits are for acidity, loss of appetite, abdominal pain, constipation, irritable bowel syndrome, digestive disturbances and liver problems. Triphala  is also beneficial for people who are suffering from high cholesterol and high blood pressure problems. It is also curative for atherosclerosis and anemic conditions.

Triphala is a mixture of three main ingredients, the emblica officinalis (Indian gooseberry, amalaki), terminalia belerica (beleric myroblans, bibhitaki) and terminalia chebula (chebulic myroblans, haritaki). The Indian gooseberry itself has a host of benefits for the human system, including curative properties for renal diseases, colon cleansing, diabetes, inflammations and cancers. Amalaki is also the richest source of vitamin C, which makes it a powerful antioxidant.

Mixtures of Triphala have to be made very cautiously, because the ratios in which amalaki, bibhitaki and haritaki are used are very important to the overall curative properties of the mixture. It is not just the ratio; even the manner, in which the individual components have to be dried and then mixed together, is quite important. Amateurishly made Triphala has little or no effects on the human system. But Indian ayurvedic professionals have great expertise in making the mixture to the right amount.

In addition to being an all-purpose stimulant or tonic, Triphala is a mild laxative, serves as a nourishing substance for the eye, skin and liver and is also a common detoxifying agent that cleanses the body of all toxins.It helps in controlling Diabetes,eye disorders,high blood pressure and cleanses colon.

USING TRIPHALA :

Add 1/2 to 1 teaspoon Triphala powder to about a cup of boiling water. Stir well and wait till the solution is cool enough to drink. Ignore the residue in the cup.You may not like the taste at first as it may taste quite bitter.but regular usage will benefit you and eventually taste becomes less unpleasant.But if you really cannot stand the taste, add honey to the powder and take it that way.

Take Triphala at least one hour after your night meals. Those people who are diuretic may be disturbed in sleep. Such persons may take Triphala with their morning tea.