Jasmine (Official Jasminum)
Jasmine (Jasminum officinale), also known as Chameli or Malati, is a fragrant plant with the ability to treat a number of ailments.(HR/1)
The leaves, petals, and roots of the Jasmine plant are all useful and utilised in Ayurveda....
Hadjod (Cissus quadrangularis)
Hadjod, also known as Bone Setter, is an ancient Indian herb.(HR/1)
It is well-known for its fracture-healing abilities, because to the presence of antioxidants such as phenols, tannins, carotenoids, and Vitamin C. Hadjod juice combined with cow's ghee...
Dill (Anethum sow)
Dill, also known as Sowa, is a fragrant herb used as a spice and flavouring element in a variety of dishes.(HR/1)
Dill has been utilised in Ayurveda for many therapeutic purposes since ancient times. Its Deepan (appetiser) and...
Toor Dal (Red gram)
Toor dal, sometimes called Arhar dal, is a popular legume crop grown primarily for its tasty seeds.(HR/1)
It is high in proteins, complex carbs, minerals, and vitamins, among other nutrients. It has numerous health benefits in...
Stone Flower (Rock Moss)
Stone Flower, also known as Chharila or Phattar Phool, is a lichen that is commonly used as a spice to enhance food flavour and taste.(HR/1)
Stone Flower, according to Ayurveda, is effective in preventing and eliminating Mutrashmari...
Carrot (Solanum xanthocarpum)
Indian nightshade or "Yellow-berried nightshade" are other names for Kantakari.(HR/1)
It is a major medicinal herb and a member of the Ayurvedic Dashmul (ten roots) family. The flavour of the herb is strong and harsh. Kantakari's expectorant...
