www.malaysianherbals.com -(31) Neem-வேப்ப மரம்

Azadirachta Indica         வேப்ப மரம்

http://www.sidhhaherbs.blogspot.com

Neem trees are now grown commercially in more than 30 countries, and have even been successfully introduced into warmer regions of North America. Because of its climatic versatility, Neem trees are being used in many reforestation projects around the world. A worldwide foundation, known as the Neem Foundation, helps make people aware of the values of the Neem and other natural "green" products for a better and healthier lifestyle. The use of Neem tree pesticides, as noted above, is creating a greater awareness of the benefits of natural, non-chemical solutions for our environment.

Neem


Among the many natural plants and herbs that people in India use for their medicinal properties, the Neem tree (L. Azadirachta Indica) is one of the most beneficial for natural or Ayurvedic medicine. Found over most of the forested regions of the Indian Subcontinent, as well as in other countries of similar climatic conditions, the Neem tree can thrive in climates that range from hot, or tropical (45 degrees Celsius) to altitudes of semi-temperate, higher altitude regions, with temperatures slightly above freezing. Used in Indian Ayurvedic medicine for more than 2,000 years, the Neem tree's bark, Neem leaves, Neem seeds, and roots can be made into various medicinal remedies for a wide range of ailments, ranging from anti-hemorrhoids and loss of appetite, to leprosy and other skin disorders.   


  

Neem oil is a vegetable oil pressed from the fruits and seeds of the neem (Azadirachta indica), an evergreen tree which is endemic to theIndian subcontinent and has been introduced to many other areas in the tropics. It is the most important of the commercially available products of neem for organic farming and medicines.

Neem oil is generally red as blood, and has a rather strong odor that is said to combine the odours of peanut and garlic. It is comprised mainly of triglycerides and contains many triterpenoid compounds, which are responsible for the bitter taste. It is hydrophobic in nature and in order to emulsify it in water for application purposes, it must be formulated with appropriate surfactants.

Azadirachtin is the most well known and studied triterpenoid in neem oil. The azadirachtin content of neem oil varies from 300ppm to over 2500ppm depending on the extraction technology and quality of the neem seeds crushed. Neem oil also contains steroids (campesterol,beta-sitosterol, stigmasterol).

Average composition of neem oil fatty acids
Common Name	Acid Name	Composition range
Omega-6	Linoleic acid	6-16%
Omega-9	Oleic acid	25-54%
Palmitic acid	Hexadecanoic acid	16-33%
Stearic acid	Octadecanoic acid	9-24%
Omega-3	Alpha-linolenic acid	?%
Palmitoleic acid	9-Hexadecenoic acid	?%

Methods of extraction

The method of processing is likely to affect the composition of the oil, since the methods used, such as pressing (expelling) or solvent extraction are unlikely to remove exactly the same mix of components in the same proportions. The neem oil yield that can be obtained from neem seed kernels also varies widely in literature from 25% to 45%.

The oil can be obtained through pressing (crushing) of the seed kernel both through cold pressing or through a process incorporating temperature controls.

Neem seed oil can also be obtained by solvent extraction of the neem seed, fruit, oil, cake or kernel. A large industry in India extracts the oil remaining in the seed cake using hexane. This solvent-extracted oil is of a lower quality as compared to the cold pressed oil and is mostly used for soap manufacturing. 

வேப்பம் புண்ணாக்கு

கேள்விப்பட்டிருக்கிறீர்களா?

Neem cake is a by-product obtained in the solvent extraction process for neem oil.

Neem oil and other neem products such as neem leaves and neem tea should not be consumed by pregnant women, women trying to conceive, or children.

There is some evidence that internal medicinal use may be associated with liver damage in children.^[2]

Formulations made of neem oil also find wide usage as a biopesticide for organic farming, as it repels a wide variety of pests including the mealy bug, beet armyworm, aphids, thecabbage worm, thrips, whiteflies, mites, fungus gnats, beetles, moth larvae, mushroom flies, leafminers, caterpillars, locust, nematodes and the Japanese beetle. Neem oil is not known to be harmful to mammals, birds, earthworms or some beneficial insects such as butterflies, honeybees and ladybugs if it is not concentrated directly into their area of habitat or on their food source. It can be used as a household pesticide for ant, bedbug, cockroach, housefly, sand fly, snail, termite and mosquitoes both as repellent and larvicide (Puri 1999). Neem oil also controls black spot, powdery mildew, anthracnose and rust (fungus).Thanks wiki

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www.malaysianherbals.com (30) Tamarindus Indica புளியமரம்

                         புளியமரம்

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Tamarind (Tamarindus indica)

It  is indigenous to tropical Africa. particularly in Sudan, where it continues to grow wild; it is also cultivated in Cameroon, Nigeria and Tanzania. In Arabia, it is found growing wild in Oman, especially Dhofar, where it grows on the sea-facing slopes of mountains. It reached South Asia likely through human transportation and cultivation several thousand years prior to the Common Era.^[2][3] It is widely distributed throughout the tropical belt, from Africa to South Asia, Northern Australia, and throughout South East Asia, Taiwan and China.

In the 16th century, it was heavily introduced to Mexico, and to a lesser degree to South America, by Spanish and Portuguese colonists, to the degree that it became a staple ingredient in the region's cuisine.^[4]

Today, South Asia and Mexico remain the largest consumers and producers of tamarind.

[edit]Description

The tamarind is a long-lived, medium-growth, bushy tree, which attains a maximum crown height of 12.1 to 18.3 metres (40 to 60 feet). The crown has an irregular, vase-shaped outline of dense foliage. The tree grows well in full sun in clay, loam, sandy, and acidic soiltypes, with a high drought and aerosol salt (wind-borne salt as found in coastal area) resistance.

Leaves are evergreen, bright green in color, elliptical ovular, arrangement is alternate, of the pinnately compound type, with pinnate venation and less than 5 cm (2 inches) in length. The branches droop from a single, central trunk as the tree matures and is often pruned in human agriculture to optimize tree density and ease of fruit harvest. At night, the leaflets close up.

The tamarind does flower, though inconspicuously, with red and yellow elongated flowers. Flowers are 2.5 cm wide (one inch), five-petalled, borne in small racemes, and yellow with orange or red streaks. Buds are pink as the four sepals are pink and are lost when the flower blooms.

The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (3 to 6 inches) in length, with a hard, brown shell.^[5][6][7] The fruit has a fleshy, juicy, acidulous pulp. It is mature when the flesh is coloured brown or reddish-brown. The tamarinds of Asia have longer pods containing six to 12 seeds, whereas African and West Indian varieties have short pods containing one to six seeds. The seeds are somewhat flattened, and glossy brown.

The tamarind is best described as sweet and sour in taste, and is high in acid, sugar, B vitamins and, oddly for a fruit, calcium.

A tamarind seedling

Tamarind flowers

As a tropical species, it is frost sensitive. The pinnate leaves with opposite leaflets give a billowing effect in the wind. Tamarind timber consists of hard, dark red heartwood and softer, yellowish sapwood.

Tamarind is harvested by pulling the pod from its stalk. A mature tree may be capable of producing up to 175 kg (350 lb) of fruit per year. Veneer grafting, shield (T or inverted T) budding, and air layering may be used to propagate desirable selections. Such trees will usually fruit within three to four years if provided optimum growing conditions.

[edit]Etymology

When British sailors first visited the coasts of Oman enroute to India, they enquired of the fruit - packed as dark brown slabs of sticky paste - in the markets that looked similar to the ripe dates from the area, they were told by the locals there that it was thamer hind; literally meaning "dates from India". This was recorded by the English as "tamarind".^{[citation needed]}

[edit]Alternative names

Tamarindus leaves and pod

Globally, it is most numerous in South Asia, where it is widely distributed and has a long history of human cultivation. Many South Asian regional languages have their own unique name for the tamarind fruit. In Sanskrit, it is called tintidior "Aamlika". In Assamese, it is calledteteli. It is called tetul (তেঁতুল) in Bengali. In Oriya, it is called tentuli, in Hindi it is called imli (इमली); in Rajasthani it is known as Aamli(आम्ली); in Gujarati the amli, and Marathi and Konkani the chinch; in Kannada it is called hunase (ಹುಣಸೆ), Telugu chintachettu (tree) andchintapandu (fruit extract. In Tamil speaking regions as such in Tamil Nadu and northern areas of Srilanka the Tamarind is known as puli(புளி). In Malayalam it is called vaalanpuli (വാളന്‍പുളി) and In Pakistan in Urdu, it is known as imli. In Sri Lanka in Sinhala, it is called siyambala; In the Cook Islands in Cook Islands Maori Māori Kūki Āirani or Rarotonganis language Tamarindus is called tamarene. In Thailand it is called má kăam (มะขาม).

In Indonesia and Malaysia, tamarind is known as the asam (or asem) Jawa (means Javanese asam), which in the Indonesian and Malaylanguages, translates as Javanese sour [sic: fruit] (though the literature may also refer to it as sambaya). In the Philippines, tamarind is referred to as sampaloc, which is occasionally rendered as sambalog in Tagalog and sambag in Cebuano. The Vietnamese term is me. In Taiwan, it is called loan-tz. In Myanmar, it is called magee-bin (tree) and magee-thee (fruit). The tamarind is the provincial tree of thePhetchabun province of Thailand (in Thailand it is called ma-kham). In Laos it is called ໝາກຂາມ (maak-kham. In Malagasy it is called voamadilo and kily.

In Ghana, it is called dawadawa. In Malawi, it is called bwemba. In Turkey, it is called "demir hindi". In Nigeria (Hausa language),it is called "Tsamiya"

In Colombia, Dominican Republic, Mexico, Puerto Rico and Venezuela, it is called tamarindo. In the Caribbean, tamarind is sometimes called tamón.^[2] In Trinidad and Tobago, however, it is also called "tambran".

Tamarind (Tamarindus indica) should not be confused with "Manila tamarind" (Pithecellobium dulce), which is a different plant native to Mexico and known locally as guamúchil. It is also of Fabaceae.

[edit]Cultivation

Seeds can be scarified or briefly boiled to enhance germination. They retain germination capability after several months if kept dry.

Although native to Sudan and tropical Africa, Asia and Mexico are the largest consumers and producers of tamarind.

Three-day-old tamarind seedling

The tamarind has also long been naturalized in Indonesia, Malaysia, the Philippines, and the Pacific Islands. Thailand has the largest plantations of the ASEAN nations, followed by Indonesia, Myanmar, and the Philippines. In India, extensive tamarind orchards produce 275,500 tons (250,000 MT) annually. The pulp is marketed in northern Malaya. It is cultivated all over India, especially in Andhra Pradesh and Tamil Nadu.

Commercial plantations throughout tropical Latin America include Brazil, Costa Rica, Cuba, Guatemala, Mexico, Nicaragua, Puerto Ricoand Venezuela.

In the United States, it is a large-scale crop introduced for commercial use, second in net production quantity to India, in the mainlySouthern states due to tropical and semitropical climes, notably South Florida, and as a shade and fruit tree, along roadsides and in dooryards and parks. Tamarind pulp is high in calcium, phosphorus, potassium, iron, thiamine, riboflavin, and niacin.

In traditional Asian medicines, tamarind is used to treat inflammation, arthritis pain, sore throats, sunstroke, certain kinds of poisoning, and drunkenness.

Tamarind Fruit in Food and Medicine: Indian Date Used for Flavor, Digestive Remedy, and to Relieve Pain | 

[edit]Basically there are three types of tamarinds - the East Indian, the West Indian and a third variety. While the East Indian variety of tamarind has long pods enclosing six to 12 seeds, the West Indian type of this species have comparatively shorter pods each having about four seeds. The pods of the third variety of tamarind enclose an exquisite rose color pulp. The West Indian variety of tamarinds are generally exported in a syrup form after removing the outer shell of the fruits, while the East Indian type is exported in a solid black mass of legumes along with their shells. The third type of tamarind is generally conserved in a syrup form.The tamarind leaves are occasionally used in sub-acid infusions, while a decoction prepared with the leaves is believed to eliminate worms in children. In addition, the decoction is also effectual in treating jaundiceand useful as an external wash for tender eyes and ulcers. In the West Indies, people prepare a punch with the fruit and blend it with a decoction prepared with borage to alleviate the burning sensation during urination. Tamarind whey can be prepared by stewing one ounce of the fruit pulp in one pint of milk and filtering the liquid. This serves as a cool laxative drink. Interestingly, the tamarind fruit has also been found to be useful in healing some types of sore throat conditions. In Mauritius, the Creoles blend salt with the tamarind pulp and use it as an ointment to treat rheumatism. In addition, they also prepare a decoction with the bark of the tamarind tree to treat asthma. The Bengalis, on the other hand, use the tamarind pulp to cure dysentery. Moreover, when food is scarce, they also use tamarind as a food by boiling the fruit pods in water or grinding them after removing the dark brown outer shell.

Thanks Herbs2000com

www.malaysianherbals.com

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www.malaysianherbals.com-(29) பத்தாய்க்காய்-----------Parkia speciosa

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PETAI         Parkia speciosa

பத்தாய்க்காய்/      PETAI/        Yongchak

Plants parkia speciosa  is well-known in Southeast Asian countries just like Indonesia, Malaysia, Singapore, Thailand, and Laos exactly where parkia speciosa is long along with vibrant green beans inside. The shape is comparable along with almond shape. Petai is sold in several forms just like sold in bunches, in pods, seeds or even petai seeds are loaded in plastic bag, plus some even purchased in the type of pickles in water, or perhaps in the type of frozen.

Benefits

1.Helps in constipation

2.Helps control diabetics

3.Promotes healthy heart

4.Rich in pottasium

5.Rich in calcium,iron and vitamin c

6.Helps a lot in depression

7 Helps in nicotin withdrawel- 

That is helps to stop smoking.

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www.malaysianherbals.com-(28) அமுக்கரா செடி

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Withania somnifera   அமுக்கரா செடி

 அமுக்கரா வேர் என்றால் பொதுவாக எல்லோருக்கும் தெரிந்திருக்கும்.அதன் மகத்துவங்கள் கொஞ்ச நஞ்சமல்ல.
ஆண்மை பலத்திற்கும் பெண்மையின் தளர்ச்சியையும் நீக்க வல்லது.

 Although it's not botanically related to ginseng, ashwagandha is often called "Indian ginseng" due to its supposedly rejuvenating effects.It gives  back the lost energy to the  ladies who are weak and who are undergoing menapouse . 

This plant  grows as a short shrub (35–75 cm) with a central stem from which branches extend radially in a star pattern  and covered with a dense matte of wooly hairs . The flowers are small and green, while the ripe fruit is orange-red and has milk-coagulating properties. The plant's long, brown, tuberous roots are used for medicinal purposes.

[edit]Ashwagandha contains many useful medicinal chemicals, including withanolides, (steroidal lactones), alkaloids, choline, fatty acids, amino acids, and a variety of sugars. While the leaves and fruit have valuable therapeutic properties, the root of the ashwagandha plant is the part most commonly used in Western herbal remedies.

 Ashwagandha works by nourishing the nerves and improving nerve function to help you maintain calm during stressful situations. It provides an overall feeling of wellness through its high content of alkaloids like withanin and somniferin. In short, Ashwagandha rejuvenates and re-energises you.
Like other types of ginseng, the roots of the Ashwagandha plant have also been widely used to reduce inflammation, treat tumours, decrease stress, increase mental activity and invigorate the body. It also acts as an antioxidant

This herb's root plays an important part in Siddha medicines. In all the preparations for  hormone imbalance this root would be added.  The names of some of the medicines are "Agasthiar Thaathupushti Leyhiam" and " Agasthiar Manmatharathy Leyhiam" and" Agasthiar  Raja Leyhiam"

Besides that, it can also boost the immune system and improve memory. Hence Ashwagandha is one of the most highly valued herbs in the Siddha health system.

In addition, Ashwagandha is also held in high regard for its ability to increase vitality, energy, endurance and stamina, promote longevity and strengthen the immune system. Which is why, Ashwaganda is popular amongst people who do physical labour or exercise a lot to help the body adapt to physical stress.  

For a 2008 study, scientists tested ashwagandha's effects on human cartilage and found that the herb may help protect against inflammation and cartilage damage associated with osteoarthritis.
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