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  • Jeera Safed- सफ़ेद जीरा – Cumin Seeds – Cuminum Cyminum

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    Jeera, also known as cumin seeds, is a small, elongated, and pale brown spice that is commonly used in cooking in various cuisines around the world, particularly in Indian, Middle Eastern, and Mexican cuisine. It has a warm, earthy, and slightly bitter flavor that adds depth and complexity to dishes. Jeera is a rich source of antioxidants, vitamins, and minerals and has several health benefits, as mentioned Below. Jeera can be used as a whole spice or ground into a powder and can be added to a wide range of dishes, including soups, stews, curries, rice dishes, and salads. It is a versatile spice that can be used to enhance the flavor and nutritional value of many different types of food.

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  • Kabab khanda – कबाब खंदा – Toothache Tree – Zanthoxylum armatum

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    Kabab khanda – कबाब खंदा – Toothache Tree – Zanthoxylum armatum.

    Kabab khanda in English name   – Toothache Tree

    Kabab khanda in Hindi name      – Tumbru

    Kabab khanda in Latin name      – Zanthoxylum armatum

    • Analgesic properties: The fruit of Zanthoxylum armatum is known for its ability to relieve toothache and other types of pain.
    • Anti-inflammatory: The fruit is also considered to have anti-inflammatory properties, making it useful for reducing swelling and redness.
    • Pungent flavor: The fruit is used as a spice and is known for its strong, pungent flavor.
    • Traditional use: In traditional Ayurvedic medicine, the fruit of Zanthoxylum armatum has been used for centuries to treat various ailments.
    • Hard texture: The fruit has a hard texture and is often ground into a powder for use as a spice or for medicinal purposes.


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  • Kakra singhi – काकड़ा सिंघी – Zebrawood – Pistacia Integerrima

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    Kakra singhi – काकड़ा सिंघी – Zebrawood – Pistacia Integerrima.

    Kakra singhi Name in Different Language

    Kakra singhi English name   – Zebrawood

    Kakra singhi Hindi name      – Kakda singhi

    Kakra singhi Latin name      – Pistacia Integerrima

    Arabic: بندر, bandar

    Hindi: तेरेबिन्थ, terebinth

    Urdu: تیری بینت, teri bint

    Turkish: çamkoru

    Persian: تربین, tarbin

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  • Kali Haldi – काली हल्दी – Long Zedoary – Curcuma caesia

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    Kali Haldi – काली हल्दी – Long Zedoary – Curcuma Zerumbet.

    Kali Haldi English Name     : Long Zedoary

    Kali Haldi Hindi Name        : Narkachoor, Kali Haldi

    Kali Haldi Latin name         : Curcuma zerumbet Roxb.

    Kali Haldi Urdu Name         : Narkachoor

    Kali Haldi Arabic Name       : Zarambad

    Kali Haldi Chinese Name     : E zhu, E shu

    Kali Haldi German Name     : Zitwer

    Kali Haldi Sanskrit Name     : Shati, Puthupalashika

    Kali Haldi Bengali: Kalihaldi

    Kali Haldi Marathi: Kalihaldar

    Kali Haldi Sanskrit: Krishna, Sveta

    Kali Haldi Kannada: Neel kari

    Kali Haldi Telugu: Nalla pasupu

    Kali Haldi Tamil: Manjal mullangi

    Kali Haldi Malayalam: Kurumulaku

    Therapeutic uses
    The rhizome of kali haldi has a bitter, sharp, hot taste, and a pleasant odour.

    It is used as a tonic for the brain and the heart.

    Morphological characteristics
    Black zedoary is an erect, rhizomatous herb, about 1.0–1.5 m high.

    The species occurs in moist deciduous forests, mostly in Bengal, North East, and Central India, within the altitudinal range of 200–1000 m.
    It grows as ground cover of forest area in subtropical to temperate region. It is a rare species and is mostly under cultivation.

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  • Sonth – सोंठ – Ginger Dried – Zingiber officinale Rosc

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    Dry ginger, or Shunthi (Sounth) in Ayurveda, is a highly valued herb with many health benefits. Some key features of dry ginger in Ayurveda include:

    1. Digestive Aid: Dry ginger is known for its digestive properties and is often used in Ayurveda to improve digestion, relieve gas and bloating, and stimulate appetite.
    2. Anti-Inflammatory: Dry ginger has natural anti-inflammatory properties that can help reduce inflammation in the body and alleviate symptoms of inflammatory conditions such as arthritis.
    3. Immune Booster: Dry ginger has antioxidant and immune-boosting properties that can help protect the body from infections and illnesses.
    4. Respiratory Health: Dry ginger is a natural expectorant and can help alleviate respiratory problems such as cough, cold, and bronchitis.
    5. Pain Relief: Dry ginger has natural analgesic properties that can help relieve pain associated with conditions such as headaches, menstrual cramps, and muscle soreness.
    6. Blood Sugar Regulation: Dry ginger can help regulate blood sugar levels in the body and may be helpful for managing diabetes.

    Overall, dry ginger is a versatile herb with many health benefits in Ayurveda. Its digestive, anti-inflammatory, immune-boosting, and pain-relieving properties make it a valuable addition to any Ayurvedic regimen.

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  • Unnab ber – उन्नाब बेर – Jujube Fruit – Ziziphus jujuba

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    Jujube (Unnab in Ayurveda), Scientific Name: Ziziphus jujuba. Family: Rhamnaceae

    Native Region: Jujube is native to China, but is now widely cultivated throughout the world, including in India, the Middle East, and North America.

    Parts Used: Fruit, seeds, leaves, bark (This is Fruit)

    Ayurvedic Properties:

    • Rasa (taste): Sweet, sour
    • Guna (quality): Light, dry
    • Virya (potency): Cooling
    • Vipaka (post-digestive effect): Sweet
    • Doshas: Pacifies Vata and Pitta doshas

    Ayurvedic Uses:

    • Improves digestion
    • Boosts immunity
    • Helps manage stress and anxiety
    • Supports heart health
    • Promotes skin health
    • Helps regulate blood sugar levels
    • Improves bone health
    • Provides relief from respiratory problems
    • Promotes healthy hair
    • Supports liver health
    • Provides relief from menstrual cramps
    • Helps to reduce inflammation
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