Garlic a rare herb with five tastes except sour

GARLIC 


GARLIC [LEHSUN] IS A SPICE WHICH IS WIDELY POPULAR ALL OVER THE WORLD. IT IS USUALLY USED IN SMALL AMOUNTS DUE TO ITS STRONG ODOUR, BUT YET IT’S A LOVED SPICE. IT IS ALSO AN IMPORTANT MEDICINE. THE BULB IS USED AS SPICE.THOUGH SOMETIMES THE RAW LEAVES  ARE ALSO USED.

Garlic also known as RASON  in Sanskrit as it is one of the rare herbs with five tastes except sour. It is of hot potency, it helps to balance Kapha and Vata dosha. It increases pitta dosha hence should be used with caution by Pitta constitution people. According to modern nutrition, garlic is a rich source of vitamin B6, also good source of selenium, manganese  .and Vitamin C.

Garlic helps in improving digestion, it is used as a spice in many preparations especially meat so that it helps to be digested properly.  Onion and garlic sautéed in oil are made into a paste along with ginger and kept ready as a spice mixture that can be added to vegetables. 

Due to its pungent taste and strong odor raw garlic can increase bad breath. But raw garlic pearl is beneficial in case of cold and cough having 2 to 3 once a day helps reduce cold and cough. Raw garlic odor also provides relief from nasal congestion.

  Garlic and Garlic oil is useful in pain relief even dental pain. It is also useful in joint pain  for local application it helps to reduce edema.  Medicinal Ghreetam made from garlic is also helpful in neurological disorders.

Garlic paste is also useful in skin infections.

 It is considered a heart tonic. Even modern research shows that it is helpful in reducing cholesterol.

 Garlic helps in improving digestion, it also reduces bloating and colic pain. Raw  garlic paste  is added to buttermilk along with hing and salt, it helps to reduce bloating and colic pain.  with buttermilk Garlic is one of the main ingredients of lashunadi vati, which is useful in anorexia and digestive disorders.

A simple recipe that can be used easily to get the benefits of garlic is as follows roasted til 2 teaspoon, garlic pearls 3 to 4, dry coconut roasted 2 teaspoon, salt and chilli powder according to taste , blend this into a chutney. It can be had with bread or rice. It helps in reducing bloating , pain and indigestion.

 Hope you enjoy !


Location: Mumbai, Maharashtra, India

Comments

Post a Comment

Popular posts from this blog

Ghee Cultured Butter vs Churned Butter

Image
  GHEE  Cultured Butter Ghee is one of the most important medicines used in Ayurveda. It’s used in many different ways. The most important is as an ANUPAN, which is a substance given along with the main medicine which helps in enhancing the properties and action of the medicine. It is considered to be the best Anupan. The Ghee used when as medicine is mainly Cow’s ghee (A2 Milk). So today we are going to be talking about ghee that is cow’s   ghee . Ghee used is prepared by the traditional method, where in milk cream is converted to curd and then the curd is churned and butter is extracted. The butter is then heated on a low flame to get ghee. This method though tedious has been proven to have its benefits. Research has proved that compared with ghee prepared from modern method the ghee from traditional method is rich in DHA one of the Omega -3 fatty acid . Also its useful even in people with lactose intolerance. As is proven by research; that Docosahexaenoic acid ...
Read more

Curry Leaves and its daily use

Image
CURRY LEAVES  KADHI PATTA   MANY A TIMES WE FIND THE BEST OF MEDICINES IN OUR DAY TO DAY LIFE AS THINGS WE USE FREQUENTLY, one of these are the spices. Spice is as it is very important not only for flavor but also as a medicine. Many of the spices that we use help us to improve our digestion.   When I say digestion; its right through from the digestive system, to each and every cell ‘s cellular level digestion. As Ayurveda says that digestion needs to be perfect for a healthy mind and body .   Today I would like to introduce to you these fascinating properties of the humble CURRY LEAF. The main ingredient commonly used of the plant is its leaves. Normally fresh curry leaves are used. It’s very common ingredient of many Indian recipes. Curry leaves have distinct astringent, bitter and pungent taste. Curry leaves are a must for most of Indian households for preparation of vegetables and curries. We use them while giving sauté after adding mustard hing and haldi...
Read more