Giloy (Tinospora Cordifolia) is an Ayurvedic herb that has been used and
advocated in Indian medicine for ages”, says Delhi-based Nutritionist Anshul
Jaibharat. In Sanskrit, Giloy is known as ‘Amrita’, which literally translates to
‘the root of immortality’, because of its abundant medicinal properties. “The
stem of Giloy is of maximum utility, but the root can also be used.
Its benefits and uses have even been approved by the FDA (Food and Drug
Administration)”, adds Nutritionist Anshul Jaibharat. Dr. Ashutosh Gautam,
Baidyanath adds, “Giloy can be consumed in the form of juice, powder or
capsules”. Know the benefits of giloy.
Introduction Acacia catechu is a deciduous tree with a light feathery crown and dark brown, glabrous, slender, thorny, shining branchlets, usually crooked. Bark dark brown or dark grey, brown or red inside, nearly 12-15 mm in thickness, rough, exfoliating in long narrow rectangular flakes which often remain hanging. Blaze very hard, colour brown and then deep pink. Branchlets armed with pseudo-stipular spines in pairs below the petioles. Pod 10-15 cm by 2- 3 cm, thin, straight, flat, glabrous dark-brown and shining when mature. Seeds 3-8, about 5 mm in diameter. Natural Habitat and Classification Acacia catechu is widely distributed throughout the greater part of India except the most humid, cold and the driest regions. It is common in the sub-Himalayan tract and outer Himalayas ascending from 900 to 1,200 m from Jammu to Assam. The record distribution of khair shows that the various forms of it, rather than overlapping, appear representative of none or another tolerably well defined areas.
Plant root of arni is anti-inflammatory, stomachic, and anti-pyretic, and is prescribed in liver complaints, cold, obstinate fevers, flatulence, urticaria, rheumatism, and neuralgia. The roots of the plant are constituent of Ayurvedic medicine 'dashamula' and used for a various ailments.
Moringa is a genus of shrubs and trees with multi-purpose uses: its leaves, roots and immature pods are consumed as a vegetable. All parts of the moringa tree – bark, pods, leaves, nuts, seeds, tubers, roots, and flowers – are edible. The leaves are used fresh or dried and ground into powder.