www.malaysianherbals.com - Red chilly -Chili pepper (105)சிகப்பு மிளகாய்

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Chili pepper  - சிகப்பு மிளகாய்

Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. The most recent research shows that chili peppers were domesticated more than 6000 years ago in Mexico, in the region that extends across southern Puebla and northern Oaxaca to southeastern Veracruz, and were one of the first self-pollinating crops cultivated in Mexico, Central and parts of South America.

Christopher Columbus was one of the first Europeans to encounter them (in the Caribbean), and called them "peppers" because they, like black and white pepper of the Piper genus known in Europe, have a spicy hot taste unlike other foodstuffs. Upon their introduction into Europe, chilies were grown as botanical curiosities in the gardens of Spanish and Portuguese monasteries. But the monks experimented with the chili culinary potential and discovered that their pungency offered a substitute for black peppercorns, which at the time were so costly that they were used as legal currency in some countries.

Chilies were cultivated around the globe after Columbus

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. Capsaicin is also the primary component inpepper spray, a less-than-lethal weapon.

When consumed, capsaicinoids bind with pain receptors in the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain responds to the burning sensation by raising the heart rate, increasing perspiration and release of endorphins. A 2008 study reports that capsaicin alters how the body's cells use energy produced by hydrolysis of ATP. In the normal hydrolysis the SERCA protein uses this energy to move calcium ions into the sarcoplasmic reticulum. When capsaicin is present, it alters the conformation of the SERCA, and thus reduces the ion movement; as a result the ATP energy (which would have been used to pump the ions) is instead released as thermal energy.

Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B₆ in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

Evolutionary advantages

Birds do not have the same sensitivity to capsaicin, because it targets a specific pain receptor in mammals. Chili peppers are eaten by birds living in the chili peppers' natural range. The seeds of the peppers are distributed by the birds that drop the seeds while eating the pods, and the seeds pass through the digestive tract unharmed. This relationship may have promoted the evolution of the protective capsaicin. Products based on this substance have been sold to treat the seeds in bird feeders to deter squirrels and other mammalian vermin without also deterring birds. Capsaicin is also a defense mechanism against microbial fungi that invade through punctures made in the outer skin by various insects

Benefits of Green Chili

Vitamin A

The most abundant nutrient in green chili is vitamin A, according to World's Healthiest Foods. The vitamin is a carotenoid, also known as retinol, associated with the antioxidant beta-carotene. Vitamin A is essential for the health and maintenance of bones, teeth, mucous membranes, eyes and skin, according to Medline Plus. The vitamin is essential for healthy eyes, as it produces retina pigmentation and promotes night vision. Vitamin A deficiencies result in weakened vision and immunit

Vitamin C

Vitamin C, or ascorbic acid, is the second most abundant nutrient in green chili. It acts as both an antioxidant and a vitamin, says Medline Plus. It is essential for the formation of collagen, scar tissue, ligaments, blood vessels and tendons. It also helps the body to maintain and repair wounds, bones, teeth and cartilage. As an antioxidant, it strengthens overall health and helps the body fight infections.

The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chili peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked intsukudani style for preservation.

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www.malaysianherbals.com-Piper sarmentosum-KADUK(104)-காட்டு வெற்றிலை

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Piper sarmentosum--காட்டு வெற்றிலை

Piper sarmentosum is an erect herb with long creeping stems.  Its leaves are alternate, simple and heart-shaped. Young leaves have a waxy surface. Flowers are bisexual or unisexual, in terminal or leaf opposite spikes. Fruit is small, dry, with several rounded bulges. The plant has a characteristic pungent odour. It is found from the tropical areas of Southeast Asia, Northeast India and South China, and as far as the Andaman Islands. In Malaysia, the plant is usually found as a weed in villages and places with plenty of shade. It is also popular in urban landscape gardens as ground covering shrubs.

சாதாரணமாக குழந்தைகளுக்கு வரும் இருமலுக்கு இதனை சாறு பிழிந்து கொடுக்கலாம்.

The common names are varied :  In Tamil it is called kaatu thipily or kaatu vetrilai .In Cantonese: 'Ka Lao' ; In Malay:  Kadok ; In Thai : Cha Plu ; In Lao : phak i leut or pak eelerd ; In Vietnam : Piper lolot – lá l

This plant is often mistaken for its cousin Piper betel leaf plant.

Its Uses And benefits

It is a common plant used in traditional medicine and cooking.

The subtly peppery taste of the heart-shaped and glossy leaves adds zest to omelets and other viands. In cuisine, P. sarmentosum leaves are sold in bunches and are usually eaten raw. In Thai cuisine, it is used to wrap miang kham, a traditional snack. In Laotian cuisine, it is eaten as part of a salad.

In Malay cuisine it is shredded for ulam, a type of Malay salad.

A study conducted by the Forest Research Institute of Malaysia (FRIM) shows that extracts from Kadok leaves have anti-oxidant properties. Piper sarmentosum is often made into drink to relieve the symptoms of malaria. The roots could be chewed to stop toothaches. A portion made from its roots is said to be diuretic. The drink has also been known to be effective in treating coughs, flu, rheumatism, pleurosy and lumbago. Young leaves are taken as ulam (condiment).

In most of Southeast Asia, the betel leaf is used largely for the chewing of areca nut (erroneously called “betel nut” by colonialists) and as a medicinal herb. It has a very intense taste – bitter, hot, and unpleasantly medicinal – and can numb the tongue. Such a strongly flavored leaf would be far from the leaf of choice among sensible cooks for wrapping the tasty tidbits inmiang kam; It would only ruin the intricate balance of flavors of such a delightful Thai snack


Piper sarmentosum is a plant in the Piperaceae family used in many Southeast Asian cuisines. The leaves are often confused with betel, but they lack the intense taste of the betel leaves and are significantly smaller.

There is no "official" English name for it, but it is sometimes called wild betel. It is known as chaphlu (ชะพลู,pronounced [t͡ɕʰá.pʰlūː]) or cha phlu (ช้าพลู, pronounced [t͡ Thɕʰáː pʰlūː]) inai; phak i leut or pak eelerd (ຜັກອີ່ເລີດ) in Lao; and pokok kadok in Malay. In Vietnam, the local name of Piper lolot – lá lốt – is applied to P. sarmentosum also.

P. sarmentosum leaves are sold in bunches and are usually eaten raw.

• In Thai cuisine, the leaves are used to wrap miang kham, a traditional snack; they are also one of the ingredients of theKaeng khae curry of Northern Thailand.^[3] The curry is named after these leaves, which are known as khae in Northern Thailand.
• In Laotian cuisine, it is eaten as part of a salad.
• In Malay cuisine it is shredded for ulam, a type of Malay salad.

P. sarmentosum leaves are used in traditional Asian medicines.^[4] Chemical analysis has shown the leaves contain the antioxidant naringenin. Amides from P. sarmentosum fruit have been shown to have anti-tuberculosis and anti-plasmodial activities.

Climbing herb (up to 10 m) long with long runners. The plant has a typical pungent smell.

It has simple, alternate, heart-shaped leaves (7–14 cm by 6–13 cm). Young leaves possess a waxy surface.

It bears small, white flowers in the form of spikes. The fruits are small, black, dry, and with rounded bulges.

 Uses

The plant serves to aid digestion and treat fever. Functioning as an expectorant, the fruits help in bringing up mucus and other material from the respiratory tract. The roots have multiple uses, ranging from treating toothache, coughing, and asthma to treating pleurisy and fungal dermatitis on the feet.                                                                                  (104)

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www.malaysianherbals.com -----Ammaman Pacharisi -Euphorbia Hirta(103) அம்மம்மான் பச்சரிசி

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Euphorbia Hirta      அம்மம்மான் பச்சரிசி                     

The flower of this herb is useful for lactating mothers. For this the flowers are collected and ground to a fine paste using milk. This is then mixed in a glass of milk and taken in the mornings alone for a week. This is found to help in improving milk secretion.

The leaves of the herb are sauté along with garlic and shallots. Make a fine paste of this. This paste (thuvaiyal in Tamil) is taken with rice. This is found to cure constipation and bring down the body ‘heat’.

Application of the paste of the leaves on boils and swellings is found to cure them rather quickly.

White discharge in women can be cured with this herb. Leaves of the herb are ground to a paste and then mixed in a glass of buttermilk. This should be taken on empty stomach in the mornings for five days. This is found to cure white discharge.

The herb secretes a white substance when cut. This substance is applied on warts and they fall off in a couple of days.

Siddha Medicinal Uses :

1. Paste of the leaves is applied externally to cure swellings and ulcers.
2. The milky extract of the plant is applied externally to cure warts.
3. For Leucorrhoea, in woman the paste of the leaves is given along with butter milk.
4. The leaves can be prepared as chutney and taken along with food. This acts as a Laxative and Coolan  இதன் பேரைக் கேட்டதும் இது அரிசி போன்று இருக்குமோ என்று நினைக்க வேண்டாம். இது ஒரு மூலிகையே.. இதற்கு சித்திரப் பாலாடை என்ற பெயரும் உண்டு... வித்தியாசமான பெயரைக் கொண்ட இது வியக்கத்தக்க மருத்துவக் குணங்களையும் கொண்டுள்ளது.
   
   பூண்டு இனத்தைச் சேர்ந்தது. வெண்ணிறமும் செந்நிறமும் சேர்ந்து காணப்படும்.
   
   இவற்றில் சிறு அம்மான் பச்சரிசி, பெரு அம்மான் பச்சரிசி என இரு வகைகள் உண்டு. இவற்றின் மருத்துவக் குணங்கள் அனைத்தும் ஒன்றே.
   
   Tamil - Amman Pacharisi
   
   English - Snake weed
   
   Sanskrit - Dugdhika
   
   Telugu - Reddine narolu
   
   Malayalam - Nela paalai
   
   Botanical name - Euphorbia hirta 
   
   காந்தல் விரணமலக் கட்டுமே கந்தடிப்புச்
   
   சேர்த்த தினவிவைகள் தேகம்விட்டுப் - பேர்ந்தென்றாய்
   
   ஓருமம்மான் பச்சரிசிக் குண்ம இனத்துடனே
   
   கூருமம்மா ணொத்தகண்ணாய் கூறு 
   
   - அகத்தியர் குணபாடம்
   
   அம்மான் பச்சரிசி பெரும்பாலும் நஞ்சை காடுகளிலும், கிணற்று ஓரங்களிலும், நீர்நிலை மற்-றும் ஈரமாக உள்ள இடங்களிலும் காணப்படும்.
   
   மழைக் காலங்களில் தான் நன்கு வளரும். இதன் இலை அல்லது கொடியை நறுக்கினால் பால் கசியும்.
   
   சித்த மற்றும் ஆயுர்வேத மருத்துவத்தில் இதன் பயன்பாடு அதிகம்.
   
   வாய்ப்புண், வயிற்றுப்புண் நீங்க
   
   அம்மான் பச்சரிசி இலைகளை நன்கு சுத்தப்படுத்தி பாசிப்பருப்பு சேர்த்து நெய்விட்டு வதக்கி சாப்பிட்டு வந்தால் வாய்ப்புண், வயிற்றுப்புண் நீங்கும்.
   
   தாய்ப்பால் சுரக்க
   
   சில தாய்மார்களுக்கு குழந்தைக்குத் தேவையான பால் சுரக்காமல் இருக்கும். இதனால் குழந்தைக்குத் தேவையான நோய் எதிர்ப்புச் சக்தி, உடல் மற்றும் மன வளர்ச்சிக்கு உண்டான சத்துக்கள் யாவும் கிடைக்காமல் போய்விடும். தாய்ப்பால் சரியாக சுரக்காததால் சிலர் குழந்தைகளுக்கு புட்டிப்பால் அதாவது பசும்பாலோ கடையில் வாங்கிய பாலோ கொடுப்பார்கள். இதில் குழந்தைக்குத் தேவையான சத்துக்கள் கிடைக்காது.
   
   இவர்கள் தாய்ப்பால் சுரக்க, அம்மான் பச்சரிசியின் பூக்களை தேவையான அளவு எடுத்து சுத்தம் செய்து, பசும்பால் விட்டு அரைத்து பசும்பாலிலேயே கலந்து காலையில் மட்டும் பருகி வந்தால் குழந்தைக்குத் தேவையான பால் சுரக்கும்.
   
   மலச்சிக்கலைப் போக்க
   
   இதன் இலைகளை எடுத்து சிறிது பூண்டு, சின்ன வெங்காயம் சேர்த்து வதக்கி துவையலாக செய்து சாப்பிட்டு வந்தால் மலச்சிக்கல் நீங்கும். மேலும் உடல் சூட்டைத் தணிக்கும்.
   
   வீக்கம் கொப்புளங்கள் ஆற
   
   உடலில் கொப்புளங்கள் வீக்கம் இருந்தால் அம்மான் பச்சரிசி இலையை அரைத்து அதன் மீது பற்று போட்டால் கொப்புளங்கள் வீக்கங்கள் குணமாகும்.
   
   பெண்களுக்கு
   
   வெள்ளைப் படுதலால் பெண்கள் மிகுந்த மன உளைச்சலுக்கு அளாவார்கள். அதிகமா-க கோபப்படுவார்கள். எப்போதும் டென்சனாகவே காணப்படுவார்கள். இந்த வெள்ளை படுதல் நீங்க அம்மான் பச்சரிசி இலையை அரைத்து மோரில் கலந்து காலையில் வெறும் வயிற்றில் மூன்று முதல் ஐந்து நாட்கள் வரை அருந்தி வந்தால் வெள்ளைப்படுதல் குணமாகும் .
   
   மரு நீங்க
   
   அம்மான் பச்சரிசி பாலை மருவின் மீது தடவி வந்தால் மரு உதிர்ந்துவிடும்.
   
   தாது பலப்பட
   
   அம்மான் பச்சரிசி, தூதுவளை இரண்டையும் சம அளவு எடுத்து பாசிப்பருப்பு உளுந்தம் பருப்பு இவற்றுடன் சேர்த்து கூட்டு வைத்து அதனுடன் தேங்காய் துருவல், நெய் கலந்து சாப்பிட்டு வந்தால் தாது பலப்படும்.                     http://www.sidhhaherbs.blogspot.com    (103)

www.malaysianherbals.com---- Manjal Karisalai - (102) Wedelia calendulacea மஞ்சள் கரிசலாங்கண்ணி

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Wedelia chinensis             மஞ்சள் கரிசலாங்கண்ணி

Manjalkarisalankanni / Wedelia calendulacea (yellow)

Karisalankanni, as it is known in Tamil (bhringaraj - Sanskrit). There are three varieties of bhringarajah - blue, white and yellow.  The Tamil name for the yellow variety is manjal karisalankanni . 

The three varieties of karisalankanni belong to the same family - Asteraceae.

Manjal karisalankanni (Yello Karisaalai)reduces the body heat, Eye irritation, stops the dandruff, blackens the hair, stops the hair fall, stimulates hair growth, reduces the premature graying.


Use: flower as decoration for all kinds of food, fresh leaf lettuce for. Medicinal herb in Ayurvedic medicine. Has a liver protective and is a general tonic. Active ingredient: Wedelolactone

கரிசலாங்கண்ணி மருத்துவ பயன்கள்

மஞ்சள் கரிசலாங்கண்ணி பற்றிய பாடல்:

திருவுண்டாம் ஞானத்தெளிவுண்டாம் மேலை
யுருவுண்டா முள்ளதெல்லா முண்டாங் குருவுண்டாம்
பொன்னாகத் தன்னாகம் பொற்றலைக் கையாந்தகரைத்
தன்னாகத் தின்றாகத் தான்.

இதனை சமைத்து உண்டு வந்தால் இறைவன் அருளும்,அறிவின் தெளிவும், உடலுக்கு பொன் போன்ற நிறத்தையும்,கொடுக்கும்.குன்மக்கட்டியை நீக்கும்.

வசியமூலிகை - :

பணிந்து நின்ற பொற்பாவை தன்ணை நீயும்

பாலனே சுழிமுறையான் மெருகேற்று

அணிந்து நின்று "யவசிவய' " என்று நீயும்

அப்பனே கற்பூரம் தீபம் பார்த்து

துணிந்து நின்று பூதி தன்னைக் கையில் வாங்கிச்

சுத்தமுடன் லலாட மதில் பூசிவிட்டால்

அணிந்து நின்ற சத்துருக்கன் வசியமாவார்

அனைவருந்தான் பின் வணங்கி நிற்பார் கேளே.

-------------------------அகத்தியர் பரிபூரணம்.

கரிசாலை சுட்டெரித்த சாம்பல் மையை நெற்றியில் வைத்து கற்பூர தீபம் காட்டி "யவசிவய" மந்திரம் கூறி திருநீறு கொடுத்தால் அதை அணிந்தவர் வசியமாவார்.

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www.malaysianherbals.com- (101)Senna candolleana

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Senna (from Arabic sanā), the sennas, is a large genus of flowering plants in the legume family Fabaceae, and the subfamily Caesalpinioideae. This diverse genus is native throughout the tropics, with a small number of species intemperate regions. The number of species is estimated to be from about 260 to 350.The type species for the genus is Senna alexandrina. About 50 species of Senna are known in cultivation.

Senna includes herbs, shrubs, and trees.

The leaves are pinnate with opposite paired leaflets. The inflorescences areracemes at the ends of branches or emerging from the leaf axils. The flower has five sepals and five usually yellow petals. There are ten straight stamens. The stamens may be different sizes, and some are staminodes. The fruit is a legume pod containing several seeds.

Useful information about the plant

Two different senna plants were originally used medicinally from the genus Cassia within the subgenus of senna: Cassia senna L. (Syn. Cassia acutifoliaDelile - Alexandrian- or Khartum-Senna) and Cassia angustifolia Vahl. (Tinnevelly-Senna). The subsequent rise of the subgenus senna to its own genus of senna also had consequences for these two species. Their generic name is now consistently senna - the two species are morphologically and microscopically distinguished only marginally by the ingredients - and they have become pooled as Senna Alexandrina Mill. The distribution of Alexandrian Senna extends to the warm, dry areas of northern central Africa via Sudan, Egypt, and east to South India via Arabia.
The Alexandrian Senna is a 60cm to 2m tall shrub with five-to nine pairs of pinnate leaves. The leaflets are linear to lanceolateand up to 6 inches long. The original epithets from Latin "acutifolius" (= pointed leaves) "angustifolius" (= small leaved) refer to the shape of these leaflets. The pale yellow flowers are zygomorphic leaf axils in clusters. The fruits are up to 5cm long husks.

It received the names "Alexandrian Senna" and "Egyptian Senna" because Alexandria in Egypt was the main trade port in past times. The fruits and leaves were transported from Nubia and Sudan and other places to Alexandria, then from it and across the Mediterranean sea to Europe and adjacent Asia.

Though it might look like a scientific name, Cassia Officinalis is actually the apothecary term for this plant, and hence Officinalis—the Latin adjective denoting tools, utensils and medical compounds—is written with an initial upper-case letter, unlike specific epithets, which are always written with an initial lower-case letter today.

When cultured, the plants are cut down semi-annually, dried in the sun, stripped and packed in palm-leaf bags. They are then sent on camels to Essouan and Darao, then down the Nile to Cairo or else to Red Sea ports. For the nomadic Ababda, for example, trade in senna provides a significant source of income.

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www.malaysianherbals.com- (100) Celery

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Celery

 Celery is packed with fiber and also offers folic acid, calcium, potassium, and vitamin B and C. Celery is a favorite of many dieters because it contains so few calories and provides a number of health benefits. Keep in mind raw celery, which includes juiced celery is the healthiest way to consume the vegetable. What makes celery juice such a great addition to your diet? How to incorporate other healthy vegetables into the juice to make it more delicious?


Celery is a great choice if you are watching your weight. One large stalk contains only 10 calories! So, add celery to your shopping list and enjoy it in your salads, soups and stir-fries.

Celery reduces inflammation. If you are suffering from joint pains, lung infections, asthma, or acne, eating more celery will bring much-needed relief.

It helps you calm down: Celery for stress-relief? Oh yes! The minerals in celery, especially magnesium, and the essential oil in it, soothe the nervous system. If you enjoy a celery-based snack in the evening, you will sleep better.

It regulates the body’s alkaline balance, thus protecting you from problems such as acidity.

Celery aids digestion: some say celery tastes like “crunchy water,” and that is the reason it is so good for your digestive system.  The high water content of celery, combined with the insoluble fiber in it, makes it a great tool for easy passage of stool. Note: because celery has diuretic and cleansing properties, those with diarrhea should avoid eating it.

It contains “good” salts. Yes, celery does contain sodium, but it is not the same thing as table salt. The salt in celery is organic, natural and essential for your health.

• It cares for your eyes. One large stalk of celery can deliver up to 10 percent of your daily need for Vitamin A, a group of nutrients that protects the eyes and prevents age-related degeneration of vision.
• Celery reduces “bad” cholesterol: There is a component in celery called butylphthalide. It gives the vegetable its flavor and scent. Guess what: this component also reduces bad cholesterol! A Chicago University research shows that just two stalks of celery a day can reduce bad cholesterol (LDL) by up to 7 points!
• It lowers blood pressure: An active compound called phthalides in celery has been proven to boost circulatory health. Raw, whole celery reduces high blood pressure.
• It can amp up your sex life: and this is not just hearsay. Dr. Alan R. Hirsch, Director of the Smeel and Taste Treatment and Research Foundation, says two pheromones in celery–androstenone and androstenol–boost your arousal levels. They are released when you chew on a celery stalk.
• Celery can combat cancer: Two studies at the University of Illinois show that a powerful flavonoid in celery, called luteolin, inhibits the growth of cancer cells, especially in the pancreas. Another study suggests that the regular intake of celery could significantly delay the formation of breast cancer cells.

Useful Tips:

Choose celery with upright stalks that snap when bent. The leaves should be fresh and crisp.  When selecting celery, remember this rule of thumb:  The darker the color, the stronger the flavor.

Freshly chopped celery retains its nutrients much better than if you chop and store it even for a few hours.

Steamed celery not only retains its flavor, but also most of its nutrients–up to 99 percent of them, in fact!

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