Sharif

SENNA PODS Senna has been used as a traditional medicine by ancient cultures all over the world for millennia. Senna is an Arabian name and 9th century writings describe how it was used extensively by Arabian physicians. According to a rare Egyptian medical papyrus, dating to the 16th century BCE, Senna was prescribed by the physicians for their distinguished patients. In North America, native tribes used the seeds (pods) as a mucilaginous medicine for sore throat. The Cherokees used the bruised root, moistened with water, for dressing sores. They also used it in a tea to cure fevers with black spots and paralysis as symptoms. Senna Pods Uses: Taking senna by mouth is effective for short-term treatment of constipation. Senna is an FDA-approved nonprescription drug for adults and children ages 2 years and older. However, in children ages 3-15 years, mineral oil and a medication called lactulose might be more effective than taking senna. Senna also appears to be effective for treating constipation when used in combination with psyllium or docusate sodium. In elderly people, senna plus psyllium is more effective than lactulose for treating ongoing constipation. Senna plus docusate sodium is effective for treating constipation in the elderly and in people who have undergone anorectal surgery. Taking senna appears to be as effective as lactulose, psyllium, and docusate for relieving constipation in people taking opioids or loperamide. Senna Benefits Constipation The most famous use of this herb is as a laxative and a purgative. It is now known that the laxative effects of Senna are due to anthraquinone glycosides known as sennosides. These compounds stimulate intestinal contractions that lead to the rapid expulsion of waste matter. Senna may also be able to soften the stool by assisting the large intestine to absorb more water and adding bulk to faeces. This allows for bowel movements that are quick and smooth as waste passes through the large intestine. Colon Cleanse Senna is often used to clear the bowel before diagnostic tests such as colonoscopies. Cleansing the colon is believed to improve nutrient uptake and support overall colon health. Anti-Parasitic:Senna also works as an effective vermifuge to destroy parasites and expel worms from the intestinal tract. It works best when combined with other anthelmintic herbs (used in the treatment of roundworm), such as ginger or fennel. These herbs increase regularity and reduce the chance of bowel cramps due to Sennaâ??s strong action. Digestive Health In the case of indigestion, Senna contains natural enzymes that help to restore gastric juice secretions in the stomach.  Senna, if used in the proper dosage for certain periods of time, has shown potential in reducing irritability in the intestines by improving overall digestion. Senna also contains the anti-inflammatory compound resveratrol which can help to soothe inflammation in the gastrointestinal tract. Skin Health

Oregano - scientifically named Origanum vulgare by Carolus Linnaeus – is a common species of Origanum, a genus of the mint family (Lamiaceae). It is native to warm-temperate western and south western Eurasia and the Mediterranean region. Oregano is a perennial herb, growing from 20–80 cm tall, with opposite leaves 1- 4 cm long. The flowers are purple, 3–4 mm long, produced in erect spikes. It is sometimes called Wild Marjoram, and its close relative O. majoramum is then known as "Sweet Marjoram". Uses Culinary Dried oregano for culinary use. Oregano growing in a field. Oregano is an important culinary herb. It is particularly widely used in Turkish, Greek, Portuguese, Spanish, Latin American, and Italian cuisine. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh. [2] Oregano [3] is often used in tomato sauces, fried vegetables, and grilled meat. Together with basil, it contributes much to the distinctive character of many Italian dishes. It is commonly used by local chefs in southern Philippines when boiling carabao or cow meat to eliminate the odor of the meat, and to add a nice, spicy flavor. Oregano combines nicely with pickled olives, capers, and lovage leaves. Unlike most Italian herbs, [citation needed] oregano works with hot and spicy food, which is popular in southern Italy. Oregano is an indispensable ingredient in Greek cuisine. Oregano adds flavor to Greek salad and is usually added to the lemon-olive oil sauce that accompanies many fish or meat barbecues and some casseroles. In Turkish Cuisine, oregano is mostly used for flavoring meat, especially for mutton and lamb. In barbecue and kebab restaurants, it can be usually found on table, together with paprika, salt and pepper. Oregano growing in a pot. It has an aromatic, warm and slightly bitter taste. It varies in intensity; good quality oregano is so strong that it almost numbs the tongue, but the cultivars adapted to colder climates have often unsatisfactory flavor. The influence of climate, season and soil on the composition of the essential oil is greater than the difference between the various species. The related species Origanum onites (Greece, Turkey) and O. heracleoticum (Italy, Balkan Peninsula, West Asia) have similar flavors. A closely related plant is marjoram from Turkey, which, however, differs significantly in taste, because phenolic compounds are missing in its essential oil. Some breeds show a flavor intermediate between oregano and marjoram.

Juniperus communis Fam: Cupressaceae Juniper is widely distributed throughout the northern hemisphere and its birthplace is obscure. It is found in Europe, North Africa, North America and northern Asia. The main commercial producers are Hungary and southern Europe, especially Italy. The berries were known to Greek, Roman and early Arab physicians as a medicinal fruit and are mentioned in the Bible. In the Renaissance, they were recommended against snake bite, and plague and pestilence. Because of its air-cleansing piney fragrance, the foliage was used as a strewing herb to freshen stale air and the Swiss burned the berries with heating fuel in winter to sanitize stale air. Gin, the alcoholic drink that gets its unique flavour from juniper berries, is named from an adaptation of the Dutch word for juniper, "geneva". Spice Description Initially hard and pale green, juniper berries ripen to blue-black, become fleshy and contain three sticky, hard, brown seeds. When dried, the berries remain soft but if broken open one will find the pith surrounding the seeds is easily crumbled. Bouquet: Fragrant and flowery, combining the aromas of gin and turpentine. Flavour:Aromatic, bittersweet and piny. Hotness Scale: 1 Preparation and Storage Juniper berries are at their best when they are still moist and soft to the touch, squashing fairly easily between one's fingers. It is possible to make a purée from juniper berries or to extract the flavour and aroma by macerating them in hot water, but as all parts are edible and the texture is agreeable, it is usually just as well to use the entire fruit, split or crushed. The berries are quite powerful, one heaped teaspoon of crushed fruits serving for a dish for four people. Store in a cool place in an airtight container. Culinary Uses Juniper berries perform a quite unique role, by contributing as much to the character of food through their 'freshening' ability, as they do by way of their specific taste profile. As well as flavouring a dish, juniper cuts the gaminess of game, reduces the fatty effect of duck and pork and perks up a bread stuffing. The strong hearty flavour of juniper goes well with strong meats, such as game. Pork chops, roast leg of lamb, veal, rabbit, venison and wild boar are all enlivened with a hint of juniper. Juniper berries blend well with other herbs and spices, especially thyme, sage, oregano, marjoram, bay leaves, allspice and onions and garlic. One application I am particularly fond of is in a simple chicken casserole, It can effectively be added to wine marinades for meats, and is used with coriander in smoking meat. It seasons pâtés and sauces and in Sweden. Goulash and Sauerkraut often feature a juniper taste, as do some home-pickled meats like salt beef, salt pork and ham. Generally juniper can well be used in any dish requiring alcohol. Fruit dishes, such as apple tart and pickled peaches, also harmonize with this flavour.

Long pepper, also known as the Indian long pepper, is a herb that prominently features in Ayurvedic medicine, also popularly used as a spice and in seasoning mixes. The botanical name for this herb is Piper longum, and it is known to contain a chemical known as piperine, which helps fight parasites and other infectious agents. The many health benefits of long pepper: Long pepper forms an important part of our ancient Indian medicine-Ayurveda, and is thought to hold good therapeutic properties. Research has specified the use of this herb for 3 major health conditions described below- Diabetes: Diabetes is the leading cause of concern for individuals around the world. Thankfully, long pepper has been found to reduce blood glucose levels in diabetic patients and prevent other complications associated with the disorder. Liver ailments: Due to our dependency on processed foods, our internal organs, including the liver, tend to become weak, and more and more people are now suffering from liver ailments. Long pepper, known to possess liver-protective functions, may help the body manage liver toxicity, and may also prevent jaundice. Bacterial infections: In a developing country like India, where lack of sanitation and cleanliness forms an important reason for many bacterial infections, long pepper could be beneficial as a simple home remedy. It is thought that the root and the fruit may possess anti-amoebic activity. Apart from these specific health benefits, long pepper is also believed to help patients suffering from the following health problems- - Stroke - Fever - Stomach ache - Asthma

PARSLEY (Petroselinum sativum/crispum - Umbelliferae) Parsley is a hardy biennial herb which is native to the eastern Mediterranean. It is thought to have originated in Sardinia, but records show that seeds were imported to Britain from Sardinia in 1548; the plant had already been introduced to northern Europe by the Romans. There are several varieties of the herb. The curly leaved or moss-curled is the one most familiar in Britain as a garnish. The plain- or flat-leaved, continental parsley has heavily divided leaves, but they are not so curly; this is the plant which can be confused with another, Aethusa cynapium or fool's parsley, which is poisonous. Less familiar is the Neapolitan parsley from southern Italy which has thick stalks, eaten in Italy like celery (and, in fact, its French name is 'persil aux jeuilles de cileri'). All parsleys have carrot-shaped roots which can be eaten, but the Hamburg parsley (P. fusiformis) has been developed for its roots rather than its leaves. The common parsleys have dark green leaves, pale yellow-green flowers in umbels, followed by fruit seeds. The name petroselinum comes from the Greek for rock celery, referring to the natural habitat of the plant. Interestingly, selinum is thought to be the same as selinon, the Greek name for celery; the Romans called parsley 'apium', also the botanical name for celery; and French fool's parsley is called ache des chiens, ache also once a name for wild celery. Celery also belongs to the Umbelliferae family, and possibly there have been confusions over the years. The Ancient Egyptians used parsley, as did the Greeks, who crowned victorious soldiers with wreaths of it. Hercules did this after killing the Nemean lion, and thereafter victors in the Nemean and Isthmian games would do the same. They believed that parsley had grown from the blood of a hero, Archemorus, and Homer tells of a victory won by charioteers whose horses had renewed vigour after eating parsley. Parsley grew on Circe's lawn in the Odyssey. Pliny said that no sauce or salad should be without parsley, as did Galen, and both Pliny and Dioscorides thought of it as a diuretic and emmenagogue. Apicius sang its praises too. The Byzantines used it as a diuretic and made a strong infusion to help kidney stones. Charlemagne ordered that it be cultivated in the imperial gardens as a vegetable, and it was eaten at every meal. It also found a place in monastic gardens at this time. More recently, in the nineteenth century research was done on the emmenagogic properties of a constituent of the oil, apiol, by Professor Galligo, and doctors de Poggeschi and Marrotte. These were later confirmed by Dr Leclerc, proving to be truly efficaceous in treating cases of menstrual problems, particularly pain.

Carrot : Carrot is a kind of radish, as,cruciferous carrot, also known as,big carrot, northeast carrot one or two year old herbs, root meat, spherical, root bark red, root meat white. Originated in China, all around cultivation, the Northeast is the main producing areas of large carrots, due to climate and variety factors such as the formation of its high nutritional value and medicinal value. Carrot micro-temperature, into the lungs, stomach two, with heat, detoxification, dampness, stasis, stomach digestion, Huatanzhike, Shun gas, convenience, Shengjinzhike, fill in the five internal organs and other functions. A wide variety of radishes, raw to spicy less as well.