LODHRA: A DIVINE HERBAL FOR WOMEN

  

Plants play a significant role in the sustenance of life on Earth. They supply oxygen to breathe in, foods to eat, clothes (cotton) to cover our bodies, beautiful flowers for recreation, and natural therapeutics for human well-being. Human civilization has witnessed many diseases and epidemics during the course of history and was entirely dependent on plants and mineral-based medicines for cures. Many plant species with curative properties have been used in healthcare systems of the world since time immemorial. One such plant with many medicinal properties is Lodhra. The common name Lodhra applies to two different species of Symplocos [S. paniculata (Pattika lodhra) and S. racemosa (Savara lodhra)] occurring in India. The generic name Symplocos is derived from the Greek word symploke, which means inter-connected, and the specific epithet signifies its inflorescence type. Both species are used in Ayurveda for the same treatment, however, Symplocos racemosa is more extensively used in Ayurveda. The bark of this tree was used for making the Tilak (Lodhra means tilak in Sanskrit) mark on the forehead in ancient India which was considered propitious. The only species of this plant that occurs in Northwest Himalaya is Symplocos paniculata.

COMMON NAMES
English name: Sapphire berry or Asiatic Sweetleaf
Sanskrit and Ayurvedic name: Lodhra, Pattika lodhra, Rodhra, Tirita
Hindi name: Lodh
Urdu name: Lodh pathani, Pathani lodh, Balaloddi, Shaabara
Tibetan name: Zhu mkhan (pronounced as Shu khaen)
H.P. name: Loja (Rampur/Sarahan)


Botanical name: Symplocos paniculata
Family: Symplocaceae

DISTRIBUTION

Symplocos paniculata is native to Western Himalaya and Northeast Himalaya in India, Nepal, Bangladesh, China, Inner Mongolia, Japan, Myanmar, Taiwan, and Vietnam. It occurs at an altitudinal range of 1000-2700 m in forests and shrubberies. Symplocos racemosa occurs in Northeast Himalaya in India.

DESCRIPTION

Lodhra is a deciduous shrub or a small-sized tree growing to a height of up to 10 m. The stem is highly branched with soft, friable, light grey-coloured, corky, and transversely fissured bark. Leaves are up to 8 cm in length and up to 4 cm in width. They are elliptic to obovate in shape, rough in texture, with serrate margin and acute apex. Creamy-white flowers are fragrant, 8-10 mm across, and arranged in dense panicles. Sepals are light yellow, hairy outside, 1-1.5 mm in size, and ovate to semi-orbicular in shape. The petals are white, spreading, 3-6 mm across, and oblong-elliptic in shape. Stamens are also white-coloured, 25-60 in number, and protrude out of the petals. Fruit is a one-seeded globular drupe measuring up to 5 mm in diameter. It turns blue or purple in colour at maturity in September-October. Flowering takes place from April to June.

CHEMICAL CONSTITUENTS

Symplocos racemosa is an extensively studied plant species of Lodhra. Its bark contains alkaloids (loturine, loturidine, colloturine), phenolic glycosides (symplocoside, symploveroside, betasito-glycoside, salireposide, benzoylsalireposide), triterpenoids (betulinic acid, acetyloleanolic acid, oleanolic acid), flavonoids (quercetin), tannins, etc. Symplocos paniculata is reported to contain triterpenoids (ursolic acid, corosolic acid, and 2,3,19,23-tetrahydroxyurs-12-ene-28-oic acid), flavonoids, lignans, steroids, phenols, iridoids, and alkaloids.

MEDICINAL USES

1. Regulation of Female Reproductive Hormones

Lodhra regulates the female reproductive hormones and helps in the well-being of women. Its use normalizes the menstrual cycle and helps in subsiding the excessive abdominal pain and bleeding in dysmenorrhea. It is considered to be a good uterine tonic.

Photo source: Maharishi Ayurveda

2. Cure for Endometriosis

It helps in treating endometriosis (inflammation of the lining of the uterus) in women.

3. Useful in Polycystic Ovarian Disease

It is reported to be useful in curing Polycystic Ovarian Disease (PCOD) caused due to hormonal imbalance.

4. Cure for Leucorrhea

Lodhra is considered useful in curing leucorrhea due to its astringent, anti-inflammatory and anti-microbial properties.

5. For Respiratory Problems

Lodhra is used as a traditional remedy for all sorts of respiratory problems due to its anti-inflammatory, anti-biotic, and anti-asthmatic properties. It is considered useful in common cold, sore throat, cough, asthma, and flu.

6. Antioxidant Activity

It is a rich resource of antioxidants due to the presence of phenolic compounds and terpenoids.

7. Antimicrobial Activity

Lodhra bark has a potent antimicrobial activity against Staphylococcus aureus, Escherichia coli, Bacillus subtilis, Pseudomonas aeruginosa, Enterococcus, and Salmonella in lab studies due to the presence of flavonoids.

8. Liver Protectant

Many reports consider it to have hepatoprotective and hepato-stimulative properties. It normalizes the liver enzymes and supports normal liver functioning in jaundice.

9. Skin Care

It is considered to have blood-purifying properties which help in removing toxins from the blood. Its antimicrobial properties protect the skin from various types of infections.

10. Management of Diabetes

Lodhra bark powder is reported to activate the pancreatic β-cells to produce insulin in animal models. It slows down the breakdown of starch into glucose and helps in maintaining normal blood glucose levels.

11. Heals Ulcers

The anti-inflammatory and anti-microbial activity of its bark helps in healing the different types of ulcers (ulcerative colitis, peptic ulcer, mouth ulcers).

12. Good for Eye Problems

Due to its anti-inflammatory and antibacterial properties, it is considered useful for eye problems like inflammation and infection.

13. Reduces Cholesterol

Ethanolic extract of Lodhra is reported to reduce liver cholesterol levels in animal models. The hypolipidemic activity can be due to the presence of flavonoids, phenolic glycosides, and steroids.

14. Treatment for Gum Problems

Due to its anti-inflammatory and antibacterial properties, it reduces swelling and infections of the gums. The astringent property helps to cure bleeding gums.

15. Use in Tibetan Medicine/ Sowa Rigpa

Zhu mkhan is used for treating hot disorders of the lungs and kidney in Tibetan medicine.

FORMULATIONS CONTAINING LODHRA

Lodhra powder, Gynaelix Syrup, Lodhrasavam, Rodharasava, Lodhrasava, Pushyanuga churna, Lodhradi Kwath, etc.

Photo source: Yamuna Pharmacy

CAUTION

Excess intake of Lodhra bark powder can cause nausea, constipation, and gastrointestinal upset. No severe side effects have been reported in the literature.

CULTIVATION

Lodhra can be easily propagated using ripe seeds. Cold stratification enhances the germination percentage. Soaking in water for 24-36 hours before sowing is recommended. The seedlings can be planted in late spring or early summer. It can also be propagated using 7 – 10 cm long stem cuttings of half-ripe wood with a heel. Roots are formed in about a month. Lodhra requires acidic soil and a sunny location for its proper growth.

DISCLAIMER

The information given on the medicinal uses of Lodhra in this Blog is only for awareness and educational purposes. Consult a registered medical practitioner for any health-related issues.

REFERENCES

1. AIMIL (2023). Lodhr. Retreived from:
https://www.aimilpharmaceuticals.com/herbs/lodhr/

2. Chauhan, N.S. (1990). Medicinal and Aromatic Plants of Himachal Pradesh. Indus Publishing Company, New Delhi.

3. Kamat, S.D. (2018). Studies on Medicinal Plants & Drugs in Bhavprakasha Nighantu. Chaukhamba Sanskrit Pratishthan, Delhi.

4. Kapoor, L.D. (2001). Handbook of Ayurvedic Medicinal Plants. CRC Press LLC.

5. Khare, C. (2007). Indian Medicinal Plants. Springer, New York.

6. Kusuma, G., VijayaKumar, B., Chitra, S. (2018). Symplocos paniculata Miq.: A Review. Int. J. Curr. Res. Biosci. Plant Biol. 5(3): 7-20.

7. Norbu, T. (2016). Encyclopedia of Myriad Herbs: Medicinal Herbs in Tibetan Medical Tradition (Vol. II). Men-Tsee-Khang, Tibetan Medical and Astro Institute, Dharamshala, H.P.

8. PFAF (2023). Symplocos paniculata (Thunb.)Miq. Retreived from:
https://pfaf.org/user/Plant.aspx?LatinName=Symplocos+paniculata

9. Semwal, R.B., Semwal D.K., Semwal, R., Singh, R. and Rawat, M.S.M. (2011). Chemical constituents from the stem bark of Symplocos paniculata Thunb. with antimicrobial, analgesic, and anti-inflammatory activities. J. Ethnopharmacology 135: 78–87.

10. TATA 1mg (2023). Lodhra. Retreived from:
https://www.1mg.com/ayurveda/lodhra-145

KANCHNAR: A MULTIPURPOSE TREE

 

Flower and floral buds on a leafless branch

Mountain ebony, one of the most beautiful trees when in flowering, is a native to the Indian subcontinent and China. However, it has been introduced in other parts of the world as well due to its usefulness in several ways. Also known as the orchid tree or camel’s foot tree, it is widely known as Kachnar in most parts of India. Botanically, it is known as Bauhinia variegata (generic name derived from the names of Swiss botanists Jean and Gaspard Bauhin brothers; the specific name refers to the variegation of the flowers) and belongs to the family Fabaceae (Leguminosae). In India, it is reported to occur throughout the country except in high-altitude areas in the Northwest Himalaya. 

Indian Names (Source: Names of Plants in India)

English: Mountain ebony, Orchid tree, Varigated Bauhinia Hindi: kachnal, kachnar   Punjabi: kachnal,  kachnar   Sanskrit: kanchanar,  asphota, atimuktak,  gandari,  kanakantaka,  kanakaraka,  kanchanak, mahapuspa, murva, simhasya, suvarnara, vidal, yugapattar H.P.: Karyaal  Assamese: kanchan   Bengali: raktakanchan   Gujarati: kanchnar   Kannada:  kanchanaara, kanchuvaala, kempu mandaara    Malayalam: konnu, kovidaram, mandaram, unnu    Manipuri: chingthrao   Marathi: kanchan, kanchnar, kovidar,  raktakanchan   Nepali:  koiralo    Oriya: jugapatra,  karaka, kobidara, raktakanchana, sata kumbha, swalpa kesari, tamra pushpa   Pali: kovilara   Tamil: cemmantarai, civappu-mantarai, malai-y-atti, periya-v-atti, peru-mantarai, varai-y-atti, vataraci   Telugu: kanchanamu   Urdu: kachnar

Plant Morphology

Mountain ebony is a small to medium-sized deciduous tree growing to a height of up to 12 m. The leaves are obcordate (camel foot shaped), rounded, and bilobed at the base and tip and measure 10–20 cm in size. Flowers are light or deep pink in colour and measure 8–12 cm in diameter. They have five petals and five fertile stamens. Fruit is a pod that measures up to 30 cm long and 3 cm broad. It contains 10-15 seeds in each pod. When fully ripe and dry, the seedpod starts to twist into a helix or corkscrew shape before finally exploding open with a sound to disperse the seeds.

Beautiful spring bloom

Chemical Constituents

Mostly, flowers, stem and root bark is used a medicine. Flowers contain malvidin-3-diglucoside, cynidin-3-glucoside, peonidin-3-diglucoside, malvidin-3-glucoside, quercitroside, rutoside, isoquercitroside, taxifoline rhamnoside, kaempferol-3-glucoside, myricetrol, octadecanoic acid, apigenin, tannins, etc. The stem bark contains lupeol, kaempferol-3-glucoside, β-isosterol, rhamnopyrosyl-β-D glycopyranoside, stigmasterol, octacosanol, etc. Root bark contains flavanones, dihydrodibenzoxepin, and some other phytochemicals.

USES

 I. EDIBLE USES

Cooked floral buds 

1. Flower buds are cooked as a vegetable. They can also be pickled for later use.

2.   Petals can be used in pakoras, raita and curries.

3.   Tender leaves can be cooked as Saag.

Kachnar Pakodas

(Photograph courtesy: Dr. O.P. Sharma 'Vidyarthi' ji)

 

Mountain ebony pickle

II. MEDICINAL USES

1.  Anti-inflammatory Activity: Mountain ebony is reported to show anti-inflammatory activity and reduces edema.

2.    Hypolipidemic Activity:  The extract of the bark is reported to decrease lipid levels in a rat model.

3.    Anti-diabetic Properties: Mountain ebony is reported to regulate insulin levels in animal models.
4.    Remedy for Hair-Fall: Extract of mountain ebony plant is reported to be useful in controlling hair fall.

Mountain ebony hair serum

5.    Antioxidant: Different scientific studies have shown that different phytochemicals present in mountain ebony make it a potent antioxidant plant.

Cleaned and dried stem bark

6.    Immunomodulatory Activity: Immunomodulatory activity of mountain ebony on the primary and secondary antibody response has been reported.

7.    Anti-Tumour Activity: The aqueous and ethanolic extracts of the bark have shown antitumor activity in animal models. 

8.    Anti-ulcer Activity: Scientific studies using bark extract on rat models have shown anti-ulcer activity. It decreased the acidity and volume of gastric secretion.

9.    Anti-microbial Agent: Leaf extract is shown to inhibit the growth of Pseudomonas spp., E. coli and Klebsiella pneumonia.

10.    Anti-Carcinogenic Properties: The methanolic extract of the stem bark is reported to exhibit anticarcinogenic activity in the mice model. 

11. Increases Haemoglobin: The aqueous and ethanolic extract of the stem bark is reported to increase the haemoglobin content in rats.

 

Mountain ebony bark tea

III. Ornamental Uses

Mountain ebony can be grown as an avenue tree due to its beautiful flowers.

 

Beautiful flowers

IV. As a Fodder

The leaves of this tree are used as fodder for milch cattle.

V. As a Timbre Wood

The wood, which is reddish in colour, can be used for making furniture and other household articles.

A single flower showing its different components

AYURVEDIC PRODUCTS

Kanchnar Gugglu, Pilex, etc.

TOXICITY

There is no scientific report available on the toxicity associated with mountain ebony. Its products have been used by the communities for ages. However, consult a registered medical practitioner before using herbal products.

WHITE TURMERIC: ONE PLANT, MULTIPLE BENEFITS

Rhizomes of white turmeric

Scientifically known as Curcuma zedoaria, white turmeric is a rhizomatous perennial herb from ginger family (Zingiberaceae). Although it is native to Eastern Himalaya, it is widely cultivated in India, China, Indonesia and other Asian and European countries due to its medicinal value. It was introduced to Europe by the Arabs around the sixth century.

NAMES IN DIFFERENT LANGUAGES

English: White turmeric, Zedoary, Indian arrowroot, round zedoary; Hindi: Kachoor, Kachura; Sanskrit: Kalpaka, Krachura, Shati, Vedhamukhya; Urdu: Jadwar khatta, Kachoor; Bengali: Sutha, Suthi, Sati; Malayalam: Adavikachholam, Koova; Marathi: Kachura; Tamil: Kastori-manjal, Kichili, Kizhangu, Poolankilangu; Telgu: Kachoeramu, Kachoram, Kichili-gaddalu; Burmese: Thanu-wen; Chinese: E’shu, E’zhu, Yu jin

 

Plants growing in District Hamirpur (H.P.)

PLANT MORPHOLOGY

Flowers develop before the appearance of leaves

White turmeric is a perennial rhizomatous (having rhizomes) herb growing to a height of 120 cm. Many fibrous adventitious roots arise from the rhizomes (underground stem). Rhizome is highly branched, white, or pale in colour, cylindrical and aromatic. Many leaves arise from the rhizomes. The leaves are distichous (arranged alternately in two rows) and long-petioled. They are divided into leaf sheath, petiole and lamina or leaf blade. The leaf sheaths form pseudostems (false stem). The lamina of each leaf is oblong to elliptic and about 60-115 cm in length and 25-45 cm in breadth. Lamina has a prominent midrib. The inflorescence, a spike, arises directly from the rhizome before the emergence or along with emergence of leaves. It measures about 10-18 cm in length. The flowers are pale-yellow, covered by pinkish bracts, bisexual and zygomorphic. Three sepals are white, fused and with unequal calyx teeth. Three petals are bright-yellow and fused to form a corolla tube up to 3 cm long. Out of six stamens, only the median stamen of the inner circle is fertile (5 are converted into staminodes). Carpels are three and fused.

 A freshly uprooted single clump of rhizome

CHEMICAL CONSTITUENTS

The tuberous rhizomes of white turmeric are fleshy, aromatic, white or pale-coloured and bitter and camphoraceous in taste. It contains a considerable number of phytochemicals and the major components isolated from the rhizomes include curzerenone (zedoarone), curdione, curzeone, aerugidiol, epicurcumol, curzerene, pyrocurcuzerenone, curcumin, curcumenol, isocurcuminol, curcumenone, zedoaronediol, furanodienone, isofuranodienone, furanodiene, zederone, comosone II, zerumin A, isoprocurcumenol, curcumanolide A, curcuzedoalide, calcaratarin A, 13-hydroxygermacrone, curcolone, zerumbone epoxide, germacrone, etc.

MEDICINAL USES

White turmeric or Kachoor was extensively used in the traditional healthcare system in India and other Asian countries during medieval times. It is still used for the treatment of sore throat, colds, fever, and indigestion in rural India, especially in the hills. Numerous phytochemicals present in the rhizomes are responsible for their medicinal properties. Some of the medicinal uses are discussed below:

 

Sliced rhizomes for shade drying

1. Cures Sore Throat: The pieces of rhizome can be kept in the mouth for quick relief from throat irritation.

2. For Respiratory Problems: Rhizomes can the boiled and used as a tea for the cure of respiratory diseases such as colds, asthma, and cough.

3. Helps with Digestion: It is widely used to treat indigestion, colic, spasms, loss of appetite, removal of worms, and flatulence.

4. Relieves Inflammation: It has a strong anti-inflammatory activity through inhibition of TNF- α) and NO synthesis. It is also considered to be useful in ulcerative colitis.

5. For Fever: It is considered to be useful in fever.

A farmer from Sirmaur (H.P.) selling kachoor in Shimla

6. Antimicrobial Activity: The rhizome extract has shown potent anti-bacterial and anti-fungal activity against Escherichia coli, Staphylococcus aureus, Cornyebacterium spp., Candida sp., Aspergillus sp., etc.

7. Analgesic Property: Curcumenol and dihydrocurdione present in its rhizome have painkiller activity like aspirin.

8. Anti-Allergic Activity: Curcuminoids present in the rhizome exhibit anti-allergic activity by inhibiting the activity of inflammatory proteins and by preventing release of chemicals that initiate allergic reactions.

9. Anti-Tumour and Anti-Cancer Properties: Some studies on cancer cell lines (breast, ovarian and lung) have shown that curcuminoids, curcumin, demethoxycurcumin and bisdemethoxycurcumin present in white turmeric have anti-tumour and anti-cancer activity.

10. Antioxidant Activity: Essential oils present in the rhizome have free radicals scavenging properties.

Sliced and dried rhizomes for use 

11. Management of Blood Sugar: It is believed that taking 2-3 grams of dried rhizome is useful in maintaining healthy blood sugar levels.

12. Liver Protectant: Phytochemicals such as furanodiene, germacrone, curdione, curcumenol, aerugidiol, zedoarondiol, curcumenone and curcumin are reported to be hepatoprotective.

13. Decreases Alcohol-Induced Drunkenness: Curcumenone increases liver alcohol dehydrogenase activity and decreases the elevation of blood alcohol level.

14. Cholesterol Lowering Property: Clinical studies in Pakistan has shown that consumption of tea prepared by boiling 1.5 g powdered rhizome in 200 ml water for two months lowered the body weight, BMI, LDL, triglycerides, and increased the HDL in moderately hypercholesterolemic patients.

TOXICITY: Not reported in any study.

 

Freshly harvested crop

CULTIVATION

White turmeric is cultivated throughout India. It thrives best in well-drained sandy or clay loam soils with enough organic matter. The land is well prepared during May and brought to a fine tilth by giving three-four ploughings. Well-decomposed farmyard manure or compost can be added during the ploughings or as a basal dressing by spreading over the beds. Planting is done by forming ridges and furrows. The whole or split mother and finger rhizomes are used as planting material. They are planted at a distance of 30-40 cm (about 1.31 ft) from each other either during the pre-monsoons or at the onset of monsoons. The crop becomes ready for harvesting in November when the leaves turn light brown in colour and finally dry. The rhizomatous clumps are carefully lifted with a spade during harvesting. The harvested rhizomes are collected and cleared of all the extraneous matter.

SPICES: DOCTORS IN OUR KITCHENS

Spices are aromatic substances of a plant origin, obtained from dried plant parts such as fruits, seeds, flowers, roots, bark, or other plant parts. They are primarily used for flavoring, coloring, or preserving foods and are characterized by a strong aroma and sweet or bitter characteristic flavour. Common examples of spices include allspice, black pepper, capsicum pepper, cassia, cinnamon, cloves, ginger, mace, nutmeg, saffron, turmeric, vanilla, etc. There is a general notion that spices come from tropical or sub-tropical plants. According to Simpson & Conner-Ogorzaly (1986), the term spice is a loosely applied term for an assortment of dried bark, roots, seeds, fruits, and flower parts, used for their scents and flavours. Two related terms- condiments and culinary herbs are also in common use. A condiment is a spice, sauce, spice mixture, or any other preparation that is added to the food after cooking to impart a particular flavour or to enhance it. Culinary herbs, on the other hand, are obtained from the leaves or other parts (fresh or dried) of herbaceous plants and have a strong aroma and flavour. They are used either in fresh or in dried form. Examples of common herbs are basil, bay leaves, coriander, dill, marjoram, oregano, parsley, rosemary, sage, mint, thyme, etc. Most of the time, the terms spices, condiments, and culinary herbs are used interchangeably by the general populace. Moreover, there is no clear-cut distinction between these terms. However, some writers consider these terms as distinctive. Some authors, such as Levetin & McMahon (2003) and Kochhar (2016), have tried to distinguish the spices, condiments, and herbs based on their tropical (spices) or temperate origin (herbs). Simpson & Conner-Ogorzaly (1986) do not distinguish them based on their places of origin. Some exceptions to the definition, that herbs are obtained from leaves, are coriander, cumin, caraway, dill, saffron, etc. Some of the definitions of spices, condiments, and herbs are given below:

1. Food and Agricultural Organization (2005): Spices are vegetable products such as leaves, flowers, seeds, and roots that are rich in essential oils and aromatic principles and are used for flavouring, seasoning, and imparting aroma in foods. Condiments include seasonings such as meat tenderizers, onion salt, garlic salt, Oriental seasoning mix, etc.
2. Levetin & McMahon (2003): Spices are aromatic fruits, flowers, bark, or other plant parts of tropical origin. While the herbs are aromatic leaves or sometimes seeds, from plants of temperate origin. 
3. Kochhar (2016): Spices are aromatic vegetable products of tropical origin that are used in a pulverized state, primarily for seasoning or garnishing foods and beverages. It included hard and hardened plant parts. Condiments are spices or other flavourings having a sharp taste and are usually added to food after cooking. Herbs are defined as aromatic vegetable products that come from temperate plants.
4. Cambridge Dictionary (2018): Spice is a substance made from a plant, used to give a special flavour to food. Herb is a type of plant whose leaves are used in cooking to give flavour to particular dishes or in making medicine. A condiment is a substance, such as salt, that is added to food to improve its taste.
5. Oxford Dictionary (2018): Spice is an aromatic or pungent vegetable substance used to flavour food. Heb is any plant with leaves, seeds, or flowers used for flavouring, food, medicine or perfume. A condiment is a substance such as salt, mustard, or pickle that is used to add flavour to food.

After going through these definitions and various other discussions, it becomes somewhat clear that the vegetable products which are added during the cooking are known as spices and the others which are added after cooking before serving to enhance aroma and flavour are known as condiments. A definition given by Farrel (1985), that “a condiment shall be a prepared food compound, containing one or more spices or spice extractives, which when added to a food after it has been served, enhances the flavor of food”, appears more convincing. Black pepper is a most common condiment in India, while mustard is more common in the Western world. Spices and condiments are mostly used as whole or in broken or in ground form. However, as far as the difference between spices and herbs is concerned, it will not be advisable to differentiate them entirely based on the place of their origin. Although most of the culinary herbs are herbaceous in nature and confined mostly to temperate regions, some exceptions (such as sweet basil) also exist. On the other hand, most of the spices are obtained from perennial trees, shrubs, vines, or rhizomatous plants of tropical regions, still, there are some exceptions (coriander, cumin, and anise fruits) where dry and hard fruits of temperate plants are used for flavouring foods while cooking.

          Spices were once valued exclusively for their aroma and flavour. They were used as incense, for preserving mummies or as medicine. Later, they entered our kitchens due to their many health benefits along with their aroma and flavour. There are evidences of the use of spices in the ancient time in India, China, Greece, and Rome. Although the spices were reported to occur in 6000 BC, the spice trade started in South Asia and the Middle East in about 2000 BC, mainly for cinnamon and pepper. India, known as ‘the land of spices’, contributes more than 63% of the world's spice production (2,413,284 tonnes). Kerala is known as ‘the spice bowl of the world’. Major spice-producing countries in the world are: India (1,523,000 tonnes), Turkey (247,665 tonnes), Bangladesh(171,287 tonnes), China (110,192 tonnes),  Pakistan (72,557 tonnes),  Iran,    Nepal,  Colombia,  Ethiopia, and Sri Lanka

 

Classification of Spices on the Basis of Parts Used

1. Dried Fruits or Seeds: Ajowan, allspice, aniseed, black pepper, capsicum/chili, caraway, coriander, cardamom (both), celery, cumin, dill, fennel, kokam, mustard, nutmeg,   paprika, long pepper, star anise, tamarind, tejpatta
2. Arils: Mace
3. Barks: Cinnamon, cassia, 
4. Dried flower buds: Cloves
5. Stigmas: Saffron
6. Rhizomes:  Turmeric, ginger, galanga, sweet flag
7. Resins: Asafoetida
8. Leaves: Allspice, celery, coriander,  cumin, curry leaf, dill, fennel, hyssop, mustard, nutmeg,   paprika, long pepper, lovage, marjoram, mint, oregano, parsley, rosemary, sage, savory, tejpatta, thyme

 

Spices, besides being known for their unique aroma and flavour, are full of medicinal properties. The medicinal principles present in spices are essential oils, terpenes, alkaloids, phenolics, flavonoids, and wide array of other biomolecules. The medicinal properties of some of the spices are listed below:

Medicinal Properties of Spices

1. Ajowan (Trachyspermum ammi; Family- Apiaceae): Digestive, antispasmodic, stimulant, carminative,   expectorant.

2. Allspice (Pimenta dioica; Family- Myrtaceae): Stimulant, digestive, carminative, anodyne against rheumatism, neuralgia

3. Aniseed (Pimpinella anisum; Family- Apiaceae): Expectorant, stimulating, carminative, diuretic, diaphoretic, in asthma

4.  Bay leaves (Laurus nobilis; Family- Lauraceae): Stimulant in sprains, narcotic

5. Capsicum/Chilli (Capsicum annuum; Family- Solanaceae): Digestive, thermogenic, carminative, stimulant, cardiotonic, antipyretic, serdorific, rubefacient

6. Caraway (Carum carvi; Family- Apiaceae): Stomachic, carminative, anthelmintic, lactagogue

7. Cardamom small (Elettaria cardamomum; Family- Zingiberaceae): Stimulant, tonic, diuretic, carminative, digestive, expectorant, cardiotonic

8. Cardamom large (Amomum subulatum; Family- Zingiberaceae): Hypnotic, appetizer, astringent, tonic for heart and liver

9. Cassia (Cinnamomum cassia; Family- Lauraceae): Astringent, stimulant, carminative, germicidal, for checking nausea and vomiting

10. Celery (Apium graveolens; Family- Apiaceae): Stimulant, tonic, diuretic, carminative, emmenagogue, anti-inflammatory

11. Cinnamon (Cinnamomum verum; Family-   Lauraceae): Astringent, diuretic, carminative, aphrodisiac, deodorant, expectorant, febrifuge, stomachic

12. Clove (Syzygium aromaticum; Family- Myrtaceae): Refrigerant, ophthalmic, digestive, carminative, stomachic, stimulant, antispasmodic, antibacterial, expectorant, rubefacient, aphrodisiac, appetizer

13. Coriander (Coriandrum sativum; Family- Apiaceae): Carminative, diuretic, tonic, stimulant, stomachic, refrigerant, aphrodisiac, analgesic, anti-inflammatory

14. Cumin (Cuminum cyminum; Family- Apiaceae): Carminative, digestive, antispasmodic, stimulant, diuretic, antibacterial, galactagogue

16. Curry leaf (Murraya koenigii; Family-  Rutaceae): Astringent, anthelmintic, febrifuge, stomachic, appetizing, carminative, constipating, anti-inflammatory, antiseptic, useful in diarrhea and ulcers

17. Dill (Anethum graveolens; Family- Apiaceae): Carminative, stomachic, antipyretic

18. Fennel (Foeniculum vulgare; Family-  Apiaceae): Stimulant, carminative, stomachic, emmenagogue, refrigerant, cardiac stimulant, antiemetic, aphrodisiac, anthelmintic

19. Fenugreek (Trigonella foenum-graecum; Family- Fabaceae ): Carminative, tonic, aphrodisiac, emollient,  antibacterial, used in vomiting, fever & anorexia

20. Garlic (Allium sativum; Family- Alliaceae): Anticholestrol, antifungal, tonic, rubefacient, stimulant, thermogenic, aphrodisiac, useful in cough and asthma

21. Ginger (Zingiber officinale; Family- Zingiberaceae ): Digestive, carminative, emollient, appetizer, stomachic, rubefacient, anodyne, expectorant, anthelmintic,  stimulant

22. Greater galangal (Alpinia galanga; Family- Zingiberaceae): Carminative, expectorant, digestive, vulnerary, febrifuge, stimulant, depurative, used in skin diseases, rheumatism, asthma, wounds, fever, and haemorrhoids

23. Horseradish (Armoracia rusticana; Family- Brassicaceae): Thermogenic, appetizing, digestive, stomachic, laxative, anti-inflammatory, anodyne, refreshing, antibacterial

24. Hyssop (Hyssopus officinalis; Family-  Lamiaceae): Stimulant, carminative, pectoral, used in nervous disorders, toothache, pulmonary & uterine troubles

25. Juniper berry (Juniperus communis; Family- Cupressaceae ): Carminative, stimulant, diuretic, useful in dropsy, leucorrhoea & urinogenital disorders

26. Kokam (Garcinia indica; Family- Clusiaceae): Cooling, anthelmintic, cardiotonic, astringent, emollient, useful in piles, dysentery, bilious affections

27. Mace (Myristica fragrans; Family- Myristicaceae): Cooling, febrifuge, expectorant

28. Marjoram (Marjorana hortensis; Family- Lamiaceae): Carminative, expectorant, tonic, astringent

29. Mint (Mentha spicata and M. piperita; Family- Lamiaceae ): Stimulant, stomachic, carminative, antiseptic, digestive, antispasmodic, contraceptive, useful in  vomiting

30. Mustard (Brassica juncea; Family- Brassicaceae): Thermogenic, anodyne, anti-inflammatory, carminative, digestive, anthelmintic, tonic, emetic, useful in  dyspepsia, flatulence and skin diseases

31. Nutmeg (Myristica fragrans; Family- Myristicaceae): Astringent, thermogenic, aphrodisiac, anti-inflammatory, anodyne, digestive, expectorant, anticonvulsant, antiseptic

32.  Oregano (Origanum vulgare; Family-  Lamiaceae):  Stimulant, carminative, stomachic, diuretic, diaphoretic, emmenagogue

33. Parsley (Petroselinum crispum; Family- Apiaceae): Stimulant, diuretic, carminative, emmenagogue, antipyretic, anti-inflammatory, emetic, aphrodisiac,  refrigerant

34. Pepper black (Piper nigrum; Family- Piperaceae): Anthelmintic, carminative, alterant, antiperiodic, diuretic, digestive, emmenagogue, rubefacient, stimulant, stomachic, useful in fever, asthma, cough, dyspepsia, flatulence and arthritis

35. Pepper long (Piper longum; Family-  Piperaceae): Expectorant, thermogenic, diuretic, purgative, stomachic, digestive, emollient, antiseptic, useful in  bronchitis, fever, and asthma

36. Pomegranate (Punica granatum; Family- Lythraceae): Astringent, cooling, tonic, aphrodisiac, laxative, diuretic, cardiotonic, useful in dysentery, diarrhea, and  vomiting

37. Rosemary (Rosmarinus officinalis; Family-  Lamiaceae): Astringent, nervine tonic, stomachic, antibacterial, rubefacient, useful in headaches and  painful menstruation

39. Saffron (Crocus sativus; Family- Iridaceae): Stimulant, tonic, stomachic, aphrodisiac, anodyne,  antispasmodic, emmenagogue, diuretic, laxative,  useful in bronchitis, fever, epilepsy and skin diseases

40.  Sage (Salvia officinalis; Family-  Lamiaceae ): Astringent, carminative, deodorant, insecticidal, antipyretic

41.  Star anise (Illicium verum; Family-  Illiciaceae): Astringent, carminative, deodorant, expectorant,  digestive

42. Sweet basil (Ocimum basilicum; Family- Lamiaceae): Stomachic, anthelmintic, diaphoretic, expectorant, antipyretic, carminative, stimulant, diuretic, demulcent, in skin diseases, asthma, ophthalmia

43.  Sweet flag (Acorus calamus; Family-  Acoraceae): Thermogenic, constipating, emmenagogue, emetic, carminative, stomachic, expectorant, antipyretic, sedative, nervine tonic

44.  Tamarind (Tamarindus indica; Family-  Fabaceae): Refrigerant, digestive, carminative, laxative, febrifuge, useful in datura poisoning, alcoholic intoxication,  constipation

45. Tejpata (Cinnamomum tamala; Family-  Lauraceae): Carminative, useful in colic and diarrhoea

46.  Thyme (Thymus vulgaris; Family- Lamiaceae): Antispasmodic, carminative, emmenagogue, anthelmintic, spasmodic, laxative, stomachic, tonic, vermifuge

47. Turmeric (Curcuma longa; Family- Zingiberaceae): Thermogenic, emollient, anodyne, anti-inflammatory, antiseptic, appetizer,  carminative, expectorant, stomachic, anthelmintic,  stimulant, useful in skin diseases, dyspepsia, asthma, cough, bronchitis, inflammations, and ulcers

King & Queen of Spices

King of Spices: Black pepper is generally referred to as the ‘King of Spices’ or ‘black gold’, due to its widespread use, great commercial importance as well as innumerable medicinal applications. It finds an important place in every kitchen and deserves royal recognition. It is one of the most common spices added to cuisines worldwide. It used to be one of the very first items of commerce between India and Europe. It was valued so important in old times that many expeditions were made in search of peppercorns. Queen of Spices: Small or lesser cardamom (Elettaria cardamomum) is commonly referred to as the ‘Queen of Spices’. Known as chhoti ilaichi, it contains more than 25 volatile oils and other plant compounds which impart fragrance and flavour to it. Queen of Spices has been used to treat varied health problems, including respiratory ailments such as asthma, bronchitis, colds, and flu; digestive problems such as bad breath, colic, constipation, and diarrhea and some heart diseases.