1.

Tulsi
Ocimum tenuiflorum, Holy Basil (also tulsi, tulas), is an aromatic plant in the family Lamiaceae which is native throughout the Eastern World tropics and widespread as a cultivated plant and an escaped weed. It is an erect, much branched subshrub, 3060 cm tall with hairy stems and simple, opposite, green leaves that are strongly scented. Leaves have petioles, and are ovate, up to 5 cm long, usually slightly toothed. The flowers are purplish in elongate racemes in close whorls. The two main morphotypes cultivated in India and Nepal are green-leaved (Sri or Lakshmi tulsi) and purple-leaved (Krishna tulsi). Tulsi is cultivated for religious and medicinal purposes, and for its essential oil. It is widely known across South Asia as a medicinal plant and an herbal tea, commonly used in Ayurveda, and has an important role within the Vaishnavite tradition of Hinduism, in which devotees perform worship involving tulsi plants or leaves. The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil, or kaphrao (); it is not be confused with Thai basil, which is a variety of Ocimum basilicum.

Pharmacology
Close-up of tulsi leaves Recent studies suggest tulsi may be a COX-2 inhibitor, like many modern painkillers, due to its high concentration of eugenol.[4] One small study showed it to reduce blood glucose levels in type 2 diabetics

when combined with hypoglycemic drugs.[5] The same study showed significant reduction in total cholesterol levels with tulsi. Another study showed its beneficial effect on blood glucose levels is due to its antioxidant properties.[6] Tulsi also shows some promise for protection from radiation poisoning[7] and cataracts.[8]It has anti-oxidant properties and can repair cells damaged by exposure to radiation.[9] The fixed oil has demonstrated antihyperlipidemic and cardioprotective effects in rats fed a high fat diet.[10] Experimental studies have shown an alcoholic extract of tulsi modulates immunity, thus promoting immune system function.[11] Some of the main chemical constituents of tulsi are: oleanolic acid, ursolic acid, rosmarinic acid, eugenol, carvacrol, linalool, -caryophyllene (about 8%),[12] -elemene (c.11.0%), and germacrene D (about 2%).[13] -Elemene has been studied for its potential anticancer properties,[14] but human clinical trials have yet to confirm its effectiveness.[15]

Ayurveda
Tulsi flowers An altar with tulsi for daily worship in a courtyard in India Tulsi has been used for thousands of years in Ayurveda for its diverse healing properties. It is mentioned in the Charaka Samhita,[17] an ancient Ayurvedic text. Tulsi is considered to be an adaptogen,[12] balancing different processes in the body, and helpful for adapting to stress.[18] Marked by its strong aroma and astringent taste, it is regarded in Ayurveda as a kind of "elixir of life" and believed to promote longevity.[19] Tulsi extracts are used in ayurvedic remedies for common colds, headaches, stomach disorders, inflammation, heart disease, various forms of poisoning, and malaria.[citation needed] Traditionally, tulsi is taken in many forms: as herbal tea, dried powder, fresh leaf, or mixed with ghee. Essential oil extracted from Karpoora tulsi is mostly used for medicinal purposes and in herbal cosmetics, and is widely used in skin preparations. For centuries, the dried leaves have been mixed with stored grains to repel insects.[20]

2.Turmeric
Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae.[2] It is native to tropical South Asia and needs temperatures between 20 C and 30 C (68 F and 86 F) and a considerable amount of annual rainfall to thrive.[3] Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season. When not used fresh, the rhizomes are boiled for several hours and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in curries and other South Asian and Middle Eastern cuisine, for dyeing, and to impart color to mustard condiments. Its active ingredient

is curcumin and it has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell. In medieval Europe, turmeric became known as Indian saffron since it was widely used as an alternative to the far more expensive saffron spice.[4]

Production and etymology

India and Pakistan are significant producers of turmeric[5] which has regional names based on language and country. The name appears to derive from the Latin, terra merita (merited earth) or turmeryte, possibly related to saffron.[6] As turmeric is a natural botanical compound, it is not patentable.[7][8]

Usage
Culinary uses Turmeric powder is used extensively in South Asian cuisine. Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients for many Indian, Persian and Thai dishes such as in curry and many more. Ancient Indian medicine, Ayurveda has recommended its use in food for its medicinal value, much of which is now being researched in the modern day. Its use as a coloring agent is not of primary value in South Asian cuisine. In Indonesia, the turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang and many other varieties. Although most usage of turmeric is in the form of rhizome powder, in some regions (especially in Maharashtra, Goa, Konkan and Kanara), leaves of turmeric are used to wrap and cook food. This usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked. This imparts a distinct flavor. In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, sweets, cake icings, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders. Turmeric is mostly used in savory dishes, as well as some sweet dishes, such as the cake sfouf. Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in Far Eastern recipes, such as fresh turmeric pickle, which contains large chunks of soft turmeric.

Turmeric (coded as E100 when used as a food additive, indicating how it is used as a food coloring since it normally gives food slightly yellow color)[9] is used to protect food products from sunlight. The oleoresin is used for oil-containing products. The curcumin/polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading. In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winter butter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron). Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Almost all Iranian fried dishes typically consist of oil, onions and turmeric followed by any other ingredients that are to be included. In Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color, as well as for its potential value in traditional medicine. In South Africa, turmeric may be used to give boiled white rice a golden color. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (goa). History Turmeric has been used in India for hundreds of years and is a major part of Ayurvedic medicine. It was first used as a dye and then later for its possible medicinal properties.[10] Preliminary medical research Phytochemicals found in turmeric have been investigated in preliminary research for their potential effects on diseases,[10] such as cancer,[11][12] arthritis, and other clinical disorders.[13][14] As an example of such basic research, turmeric reduced the severity of pancreatitis-associated lung injury in mice.[15] According to one report, research activity into curcumin and turmeric is increasing.[16] The U.S. National Institutes of Health currently has registered 71 clinical trials completed or underway to study use of dietary curcumin for a variety of clinical disorders (dated September 2012).[17] Turmeric rhizome Some research shows compounds in turmeric to have anti-fungal and anti-bacterial properties; however, curcumin is not one of them.[18]

In another preliminary research example, curcumin is being studied for whether it alters the response to chemotherapy in patients with advanced bowel cancer,[19] as found in a laboratory study.[20] Cosmetics Turmeric paste is traditionally used by Indian women to keep them free of superfluous hair and as an antimicrobial. Turmeric paste, as part of both home remedies and Ayurveda, is also said to improve the skin and is touted as an anti-aging agent. Turmeric figures prominently in the bridal beautification ceremonies of India, Nepal, Bangladesh, and Pakistan.[21] Staining oneself with turmeric is believed to improve the skin tone and tan. Turmeric is currently used in the formulation of some sunscreens.[citation needed] The government of Thailand is funding a project to extract and isolate tetrahydrocurcuminoids (THC) from turmeric. THCs are colorless compounds that might have antioxidant and skin-lightening properties, and might be used to treat skin inflammations, making these compounds useful in cosmetics formulations. Dye Turmeric makes a poor fabric dye, as it is not very light fast. However, turmeric is commonly used in Indian and Bangladeshi clothing, such as saris and Buddhist monks' robes.[22]

3.Ginger.
Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacy, medicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmeric, cardamom, and galangal. Ginger cultivation began in South Asia and has since spread to East Africa and the Caribbean.[2]

Etymology
The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: zingberis (). Ultimately the origin is from Tamil word 'inji ver' ( ) or Malayalam word 'inji veru' ( ). The botanical term for root in Tamil is ver ( ) and Malayalam is veru ( ), hence inji root or inji ver.

Uses
Gari (ginger)

Ginger produces a hot, fragrant kitchen spice.[5] Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy. Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent[6] and is often used as a spice in Indian recipes, and is a quintessential ingredient of Chinese, Korean, Japanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine. Ginger acts as a useful food preservative.[7][8] Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied ginger is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen. Regional use In Western cuisine, ginger is traditionally used mainly in sweet foods such as ginger ale, gingerbread, ginger snaps, parkin, ginger biscuits and speculaas. A ginger-flavored liqueur called Canton is produced in Jarnac, France. Green ginger wine is a ginger-flavored wine produced in the United Kingdom, traditionally sold in a green glass bottle. Ginger is also used as a spice added to hot coffee and tea.

Ginger field Fresh ginger rhizome. In India and Pakistan, ginger is called adrak in Hindi, Punjabi and Urdu, aad in Maithili, aadi in Bhojpuri, aada in Bengali, Adu in Gujarati, hashi shunti ( ) in the Kannada, allam ( ) in Telugu, inji ( ) in Tamil and Malayalam, inguru ( ) in Sinhalese, alay in

Marathi, and aduwa( ) in Nepali. Fresh ginger is one of the main spices used for making pulse and lentil curries and other vegetable preparations. Fresh, as well as dried, ginger is used to spice tea and coffee, especially in winter. Ginger powder is also used in certain food preparations, particularly for pregnant or nursing women, the most popular one being katlu which is a mixture of gum resin, ghee, nuts, and sugar. Ginger is also consumed in candied

and pickled form. In Bangladesh, ginger is finely chopped or ground into a paste to use as a base for chicken and meat dishes alongside shallot and garlic. In Burma, ginger is called gyin. It is widely used in cooking and as a main ingredient in traditional medicines. It is also consumed as a salad dish called gyin-thot, which consists of shredded ginger preserved in oil, and a variety of nuts and seeds. In Indonesia, a beverage called wedang jahe is made from ginger and palm sugar. Indonesians also use ground ginger root, called jahe, as a common ingredient in local recipes. In Malaysia, ginger is called halia and used in many kinds of dishes, especially a soup. In the Philippines it is brewed into a tea called salabat. In Vietnam, the fresh leaves, finely chopped, can also be added to shrimp-andyam soup (canh khoai m) as a top garnish and spice to add a much subtler flavor of ginger than the chopped root. In China, sliced or whole ginger root is often paired with savory dishes such as fish, and chopped ginger root is commonly paired with meat, when it is cooked. However, candied ginger is sometimes a component of Chinese candy boxes, and a herbal tea can also be prepared from ginger. In Japan, ginger is pickled to make beni shoga and gari or grated and used raw on tofu or noodles. It is also made into a candy called shoga no sato zuke. In the traditional Korean kimchi, ginger is finely minced and added to the ingredients of the spicy paste just before the fermenting process. In the Caribbean, ginger is a popular spice for cooking, and making drinks such as sorrel, a seasonal drink made during the Christmas season. Jamaicans make ginger beer both as a carbonated beverage and also fresh in their homes. Ginger tea is often made from fresh ginger, as well as the famous regional specialty Jamaican ginger cake. Two varieties of ginger as sold in Haikou, Hainan, China On the island of Corfu, Greece, a traditional drink called (tsitsibira), a type of ginger beer, is made. The people of Corfu and the rest of the Ionian islands adopted the drink from the British, during the period of the United States of the Ionian Islands. In Arabic, ginger is called zanjabil, and in some parts of the Middle East, ginger powder is used as a spice for coffee and for milk,. In Somaliland, ginger is called sinjibil, and is served in coffee shops in Egypt. In Cte d'Ivoire, ginger is ground and mixed with orange, pineapple and lemon to produce a juice called nyamanku. Ginger powder is a component in hawaij, a spice mixture used mostly by Yemenite Jews for soups and coffee. Ginger tea A glass of ginger tea

Ginger tea is a beverage in many countries, made from ginger root. In China, the tea is made by boiling peeled and sliced ginger to which brown sugar is often added. Sliced orange or lemon fruit may also be added to give a flavor, and it may be consumed both hot or cold. In Korean cuisine, ginger tea is called saenggang cha (). It can be made either by boiling the ginger or by mixing hot water and preserved sweetened ginger. For the latter, sliced ginger root is stored with honey for a few weeks like jam.[9] In Japanese cuisine it is called shgayu ().[10] In Philippine cuisine it is called salabat and served in the relatively cold month of December. From its main ingredient ginger tea derives a flavor that is spicy and stimulating.[11] Preliminary research Preliminary research indicates that nine compounds found in ginger may bind to human serotonin receptors which may influence gastrointestinal function.[12] Research conducted in vitro tests show that ginger extract might control the quantity of free radicals and the peroxidation of lipids.[13] In a 2010 study, daily consumption of ginger was shown to help ease muscle pain associated with exercise by 25%.[14] Ginger root supplement has been identified in one study to help reduce colon inflammation markers such as PGE2, thus indicating a measure that might affect colon cancer.[15] In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness and chemotherapy,[16][17][18][19] although ginger was not found superior to placebo for pre-emptively treating post-operative nausea. Data suggests that ginger is mutagenic, and studies warn against taking it during pregnancy[17], though antimutagenic effects have also been reported. Other preliminary studies showed that ginger may affect arthritis pain or have blood thinning and cholesterol lowering properties, but these effects remain unconfirmed.[20] Advanced glycation end-products are possibly associated in the development of diabetic cataract for which ginger was effective in preliminary studies, apparently by acting through antiglycating mechanisms.[21][22][23] Zingerone may have activity against enterotoxigenic Escherichia coli in enterotoxin-induced diarrhea.[16][24] Chemistry Ginger section The characteristic odor and flavor of ginger is caused by a mixture of zingerone, shogaols and gingerols, volatile oils that compose one to three percent of the weight of fresh ginger. In laboratory animals, the gingerols increase the motility of the gastrointestinal tract and have analgesic, sedative, antipyretic and antibacterial properties.[25] Ginger oil has been shown to prevent skin cancer in mice[26] and a study at the University of Michigan demonstrated that

gingerols can kill ovarian cancer cells.[27][28][29] [6]-gingerol (1-[4'-hydroxy-3'methoxyphenyl]-5-hydroxy-3-decanone) is the major pungent principle of ginger. The chemopreventive potentials of [6]-gingerol present a promising future alternative to expensive and toxic therapeutic agents.[30] Ginger contains up to three percent of a fragrant essential oil whose main constituents are sesquiterpenoids, with (-)-zingiberene as the main component. Smaller amounts of other sesquiterpenoids (-sesquiphellandrene, bisabolene and farnesene) and a small monoterpenoid fraction (-phelladrene, cineol, and citral) have also been identified. The pungent taste of ginger is due to nonvolatile phenylpropanoid-derived compounds, particularly gingerols and shogaols, which form from gingerols when ginger is dried or cooked. Zingerone is also produced from gingerols during this process; this compound is less pungent and has a spicy-sweet aroma.[31] Ginger is also a minor chemical irritant, and because of this was used as a horse suppository by pre-World War I mounted regiments for feaguing. Ginger has a sialagogue action, stimulating the production of saliva, which makes swallowing easier.[citation needed] Folk medicine

A packet of ginger powder from the Philippines used in brewing salabat (ginger tea).

Ginger house rum, Madagascar The traditional medical form of ginger historically was called Jamaica ginger; it was classified as a stimulant and carminative and used frequently for dyspepsia, gastroparesis, slow motility symptoms, constipation, and colic.[citation needed] It was also frequently employed to disguise the taste of medicines.[32] Some studies indicate ginger may provide short-term relief of pregnancy-related nausea and vomiting.[citation needed] Studies are inconclusive about effects for other forms of nausea or in treating pain from rheumatoid arthritis, osteoarthritis, or joint and muscle injury. Side effects, mostly associated with powdered ginger, are gas, bloating, heartburn, and nausea.[33] Tea brewed from ginger is a common folk remedy for colds. Ginger ale and ginger beer are also drunk as stomach settlers in countries where the beverages are made.

In Burma, ginger and a local sweetener made from palm tree juice (htan nyat) are boiled together and taken to prevent the flu. In China, ginger is included in several traditional preparations. A drink made with sliced ginger cooked in water with brown sugar or a cola is used as a folk medicine for the common cold.[34] "Ginger eggs" (scrambled eggs with finely diced ginger root)

is a common home remedy for coughing.[citation needed] The Chinese also make a kind of dried ginger candy that is fermented in plum juice and sugared, which is also commonly consumed to suppress coughing. Ginger has also been historically used to treat inflammation, which several scientific studies support, though one arthritis trial showed ginger to be no better than a placebo or ibuprofen for treatment of osteoarthritis.[20] In Congo, ginger is crushed and mixed with mango tree sap to make tangawisi juice, which is considered a panacea. In India, ginger is applied as a paste to the temples to relieve headache, and consumed when suffering from the common cold. Ginger with lemon and black salt is also used for nausea. In Indonesia, ginger (jahe in Indonesian) is used as a herbal preparation to reduce fatigue, reducing "winds" in the blood, prevent and cure rheumatism and control poor dietary habits.[citation needed] In Nepal, ginger is called aduwa, and is widely grown and used throughout the country as a spice for vegetables, used medically to treat cold and also sometimes used to flavor tea. In the Philippines, ginger is known as luya and is used as a throat lozenge in traditional medicine to relieve sore throat. It is also brewed into a tea known as salabat.[35][36] In the United States, ginger is used to prevent motion and morning sickness. It is recognized as safe by the Food and Drug Administration and is sold as an unregulated dietary supplement. Ginger water was also used to avoid heat cramps in the United States. In Peru, ginger is sliced in hot water as an infusion for stomach aches as infusin de Kin.

4.Mentha arvensis
Mentha arvensis (Field Mint ( / Pudina,"Podina" in Hindi), Wild Mint or Corn Mint) is a species of mint with a circumboreal distribution. It is native to the temperate regions of Europe and western and central Asia, east to the Himalaya and eastern Siberia, and North America.[1][2][3] It is a herbaceous perennial plant growing to 1060 cm (rarely to 100 cm) tall. The leaves are in opposite pairs, simple, 26.5 cm long and 12 cm broad, hairy, and with a coarsely serrated margin. The flowers are pale purple (occasionally white or pink), in clusters on the stem, each flower 34 mm long. Uses & Benefits of Podina: Podina is used as a carminative and an expectorant. The plant is highly effective in treating headaches, rhinitis, cough sore throat, colic, prurigo and vomiting. It serves as a good blood cleanser, since it is antiseptic and anti-bacterial. Podina plays a

significant role in alleviating swollen gums, mouth ulcers and toothaches. Crushed and bruised pudina leaves are used in treating insect bites. The decoction and infusion of its leaves and stems helps in fever, stomachaches, dysmenorrheal and diuresis. Fresh leaves of podina are crushed and sniffed for dizziness. Crushed leaves are also applied on the forehead and temple, to cure headaches. For toothaches, boil 6 tablespoons of pudina leaves in 2 glasses of water, for 15 minutes. Strain and cool the water. Divide it into two parts and take each part after 3 to 4 hours. Boil 6 tablespoons of chopped leaves in 2 glasses of water, for 15 minutes. Cool and strain. Divide the decoction into 3 parts and consume three times a day. This will help in treating coughs. For treating arthritis, take some fresh leaves and heat on low flame. Pound them and apply on the painful joints or muscles, when still warm. Soak 2 tablespoons of chopped leaves in a glass of hot water for 30 minutes and strain. Use the infusion as a mouthwash. The menthol extracted from the plant is used in preparing balms. It is used as a flavoring agent in many culinary preparations There are six subspecies:[1]

Mentha arvensis subsp. arvensis. Mentha arvensis subsp. agrestis (Sole) Briq. Mentha arvensis subsp. austriaca (Jacq.) Briq. Mentha arvensis subsp. lapponica (Wahlenb.) Neuman Mentha arvensis subsp. palustris (Moench) Neumann Mentha arvensis subsp. parietariifolia (Becker) Briq.

The related species Mentha canadensis is also included in M. arvensis by some authors as two varieties, M. arvensis var. glabrata Fernald (in reference to North American plants) and M. arvensis var. piperascens Malinv. ex L. H. Bailey (in reference to eastern Asian plants).Phyllanthus emblica

5.Azadirachta indica
Azadirachta indica ( (Kannada), Neem (Hindi),( Neem (Urdu), Vembu (Tamil), Nim (Bengali), Bevu Vepa (Telugu) is a tree in the mahogany family

Meliaceae. It is one of two species in the genus Azadirachta, and is native to India, Pakistan, and Bangladesh growing in tropical and semi-tropical regions. Neem trees also grow in islands in the southern part of Iran where it is called "Cherish" "in Persian. Its fruits and seeds are the source of neem oil. Neem is a fast-growing tree that can reach a height of 1520 metres (4966 ft), rarely to 35 40 metres (115130 ft). It is evergreen, but in severe drought it may shed most or nearly all of its leaves. The branches are wide spread. The fairly dense crown is roundish or ovular and may reach the diameter of 1520 metres (4966 ft) in old, free-standing specimens.

Name in other languages

The English name neem is borrowed from Hindi; in English it is also known as Indian Lilac. The Urdu name is the same as that used in Nepali, Hindi, and Bengali ( ). Other vernacular

names include Nimm (Punjabi), Vembu (Tamil), Arya Veppu (Malayalam), Azad Dirakht (Persian), Nimba,Arishta,Picumarda (Sanskrit, Oriya), Limdo (Gujarati language) Kadu-Limba (Marathi), Dongoyaro (in some Nigerian languages), Margosa, Neem () (Arabic), Nimtree, Vepu ( Vepa ( ) (Telugu), Bevu( ), Vempu ( ),

(Kannada), Kodu

nimb (Konkani), (Kohomba, Sinhala), Tamar (Burmese), su u, xoan n (Vietnamese), (Sdao, Khmer), (Sadao, Thai), ( Hebrew), "Maliyirinin" (Bambara language) and Paraiso (Spanish). In East Africa it is also known as Muarubaini (Swahili), which means the tree of the 40, as it is said to treat 40 different diseases, and in Somalia it is known as Geed Hindi which means "the Indian tree".

Leaves
The opposite, pinnate leaves are 2040 centimetres (7.916 in) long, with 20 to 31 medium to dark green leaflets about 38 centimetres (1.23.1 in) long. The terminal leaflet is often missing. The petioles are short. The leaves are also used in Pakistan to give baths to children suffering from skin diseases.The leaves are used in this manner that first they are washed thoroughly. Then 5-10 leaves along with the branch are boiled till the water turns green The water is then used for varying purposes. Elders find it useful in controlling high blood sugar level and is said to clean up the blood. Neem is also used to give baths to the Muslim dead. Neem leaves are dried in Pakistan and placed in cupboards to prevent insects eating the clothes. Neem leaves are dried and burnt in the tropical regions of Pakistan to keep away mosquitoes. These leaves are also used in many Indian festivals (by making them into garlands).

Flowers
The (white and fragrant) flowers are arranged axillary, normally in more-or-less drooping panicles which are up to 25 centimetres (9.8 in) long. The inflorescences, which branch up to the third degree, bear from 150 to 250 flowers. An individual flower is 56 millimetres (0.200.24 in) long and 811 millimetres (0.310.43 in) wide. Protandrous, bisexual flowers and male flowers exist on the same individual. Its leaf is approximately 5 to 10 cm. long

Fruit
The fruit is a smooth (glabrous) olive-like drupe which varies in shape from elongate oval to nearly roundish, and when ripe are 1.42.8 centimetres (0.551.1 in) by 1.01.5 centimetres (0.390.59 in). The fruit skin (exocarp) is thin and the bitter-sweet pulp (mesocarp) is yellowish-white and very fibrous. The mesocarp is 0.30.5 centimetre (0.120.20 in) thick. The white, hard inner shell (endocarp) of the fruit encloses one, rarely two or three, elongated seeds (kernels) having a brown seed coat.

The neem tree is very similar in appearance to its relative, the Chinaberry (Melia azedarach). The Chinaberry tree is toxic to most animals, especially to fish, but birds are known to gorge themselves on the Chinaberries, the seeds passing harmlessly through their unique digestive systems.

Ecology
The neem tree is noted for its drought resistance. Normally it thrives in areas with sub-arid to sub-humid conditions, with an annual rainfall 4001,200 millimetres (1647 in). It can grow in regions with an annual rainfall below 400 mm, but in such cases it depends largely on ground water levels. Neem can grow in many different types of soil, but it thrives best on well drained deep and sandy soils. It is a typical tropical to subtropical tree and exists at annual mean temperatures between 2132 C (7090 F). It can tolerate high to very high temperatures and does not tolerate temperature below 4 C (39 F). Neem is a life-giving tree, especially for the dry coastal, southern districts of India and Pakistan. It is one of the very few shade-giving trees that thrive in the drought-prone areas. The trees are not at all delicate about the water quality and thrive on the merest trickle of water, whatever the quality. In India and tropical countries where the Indian diaspora has reached, it is very common to see neem trees used for shade lining the streets, around temples, schools & other such public buildings or in most people's back yards. In many countries such as Ecuador, Haiti and Venezuela the shade is the principal benefit so far commonly attributed to the neem. In very dry areas the trees are planted in large tracts of land. Weed status Neem is considered a weed in many areas, including some parts of the Middle East, and most of Sub-Saharan Africa including West Africa where in Senegal it has been used as a malarial drug and Tanzania and other Indian Ocean states where in Kiswahili it is known as 'the panacea', literally 'the tree that cures forty [diseases]', where ayurvedic uses are practiced. Ecologically, it survives well in similar environments to its own, for example replacing the babul acacia tree from India with African acacia species.

Uses
As a vegetable The tender shoots and flowers of the neem tree are eaten as a vegetable in India. A souplike dish called Veppampoo Rasam (Tamil) (translated as "neem flower rasam") made of the flower of neem is prepared in Tamil Nadu. In West Bengal, young neem leaves are fried in oil with tiny pieces of eggplant (brinjal). The dish is called nim begun and is the first item during a Bengali meal that acts as an appetizer.[1] It is eaten with rice. Neem is used in parts of mainland Southeast Asia, particularly in Cambodia, Laos (where it is called kadao), Thailand (where it is known as sadao or sdao),

Myanmar (where it is known as tamar) and Vietnam (where it is known as s?u du and is used to cook the salad g?i s?u du). Even lightly cooked, the flavour is quite bitter and the food is not enjoyed by all inhabitants of these nations, though it is believed to be good for one's health. Neem gum is a rich source of protein. In Myanmar, young neem leaves and flower buds are boiled with tamarind fruit to soften its bitterness and eaten as a vegetable. Pickled neem leaves are also eaten with tomato and fish paste sauce in Myanmar. Traditional medicinal use In India, the plant is variously known as "Sacred Tree," "Heal All," "Nature's Drugstore," "Village Pharmacy" and "Panacea for all diseases". Products made from neem trees have been used in India for over two millennia for their medicinal properties: neem products are believed to be anthelmintic, antifungal, antidiabetic, antibacterial, antiviral, contraceptive and sedative.[2][unreliable source?] It is considered a major component in Ayurvedic and Unani medicine and is particularly prescribed for skin disease.[3] Safety issues There has been reports that Neem oil can cause some form of toxic encephalopathy and ophthalmopathy if consumed in large quantities. [4] Pest and disease control Neem is a key ingredient in non-pesticidal management (NPM), providing a natural alternative to synthetic pesticides. Neem seeds are ground into a powder that is soaked overnight in water and sprayed onto the crop. To be effective, it is necessary to apply repeatedly, at least every ten days. Neem does not directly kill insects on the crop. It acts as an anti-feedant, repellent, and egg-laying deterrent, protecting the crop from damage. The insects starve and die within a few days. Neem also suppresses the hatching of pest insects from their eggs. Neem cake is often sold as a fertilizer.[5] Other uses

Neem oil is used for preparing cosmetics such as soap, neem shampoo, balms and creams as well as toothpaste. Besides its use in traditional Indian medicine, the neem tree is of great importance for its anti-desertification properties and possibly as a good carbon dioxide sink.[citation needed] Practitioners of traditional Indian medicine recommend that patients with chicken pox sleep on neem leaves.[citation needed] Neem gum is used as a bulking agent and for the preparation of special purpose food. Traditionally, slender neem branches have been chewed to clean one's teeth. Neem twigs are still collected and sold in markets for this use, and in rural India one often sees youngsters in the streets chewing on neem twigs. Neem blossoms are used in Andhra Pradesh, Tamil Nadu and Karnataka to prepare Ugadi pachhadi. "Bevina hoovina gojju" (a type of curry prepared with neem blossoms) is common in Karnataka throughout the year. Dried blossoms are used

when fresh blossoms are not available. In Tamil Nadu, a rasam (veppam poo rasam) made with neem blossoms is a culinary specialty. A mixture of neem flowers and bella (jaggery or unrefined brown sugar) is prepared and offered to friends and relatives, symbolic of sweet and bitter events in the upcoming new year. Cosmetics : Neem is perceived in India as a beauty aid. Powdered leaves are a major component of at least one widely used facial cream. Purified neem oil is also used in nail polish & other cosmetics. Bird repellent:Neem leaf boiled water can be used as a very cost effective bird repellent measure,especially for sparrow. Lubricants : Neem oil is non drying and it resists degradation better than most vegetable oils. In rural India, it is commonly used to grease cart wheels. Fertilizers : Neem has demonstrated considerable potential as a fertilizer. Neem cake is widely used to fertilize cash crops particularly sugarcane & vegetables. Ploughed into the soil, it protects plant roots from nematodes & white ants, probably due to its contents of the residual limonoids. In Karnataka, people grow the tree mainly for its green leaves & twigs, which they puddle into flooded rice fields before the rice seedlings are transplanted. Resin : An exudate can be tapped from the trunk by wounding the bark. This high protein material is not a substitute for polysaccharide gum, such as gum arabic. It may however, have a potential as a food additive, and it is widely used in South Asia as "Neem glue". Bark : Neem bark contains 14% tannin, an amount similar to that in conventional tannin yielding trees (such as Acacia decurrens). Moreover, it yields a strong, coarse fibre commonly woven into ropes in the villages of India. Honey : In parts of Asia neem honey commands premium prices & people promote apiculture / apiary by planting neem trees. Soap : India's supply of neem oil is now used mostly by soap manufacturers. Although much of it goes to small scale speciality soaps, large scale producers also use it, mainly because it is cheap. Generally, the crude oil is used to produce coarse laundry soaps.

Chemical compounds
Salimuzzaman Siddiqui was the first scientist to bring the anthelmintic, antifungal, antibacterial, and antiviral constituents of the Neem tree to the attention of natural products chemists. In 1942, he extracted three bitter compounds from neem oil, which he named as nimbin, nimbinin, and nimbidin respectively.[6] The process involved extracting the water insoluble components with ether, petrol ether, ethyl acetate and dilute alcohol. The provisional naming was nimbin (sulphur-free crystalline product with melting point at 205 C, empirical composition C7H10O2), nimbinin (with similar principle, melting at 192 C), and nimbidin (cream-coloured containing amorphous sulphur, melting at 90 100 C). Siddiqui identified nimbidin as the main active anti-bacterial ingredient, and the highest yielding bitter component in the neem oil.[7] These compounds are stable and found in substantial quantities in the Neem. They also serve as natural insecticides.

6.Phyllanthus emblica
Phyllanthus emblica (syn. Emblica officinalis), the Indian gooseberry, or aamla from Sanskrit amalika, is a deciduous tree of the Phyllanthaceae family. It is known for its edible fruit of the same name.

Plant anatomy and harvesting

The tree is small to medium in size, reaching 8 to 18 m in height, with a crooked trunk and spreading branches. The branchlets are glabrous or finely pubescent, 10 20 cm long, usually deciduous; the leaves are simple, subsessile and closely set along branchlets, light green, resembling pinnate leaves. The flowers are greenishyellow. The fruit are nearly spherical, light greenish yellow, quite smooth and hard on appearance, with six vertical stripes or furrows. Ripening in autumn, the berries are harvested by hand after climbing to upper branches bearing the fruits. The taste of Indian gooseberry is sour, bitter and astringent, and it is quite fibrous. In India, it is common to eat gooseberries steeped in salt water and turmeric to make the sour fruits palatable[citation needed]. It is also used to straighten hair.

Medical research
Raw Gooseberries Indian gooseberry has undergone preliminary research, demonstrating in vitro antiviral and antimicrobial properties.[2] There is preliminary evidence in vitro that its extracts induce apoptosis and modify gene expression in osteoclasts involved in rheumatoid arthritis and osteoporosis.[3] It may prove to have potential activity against some cancers.[4] One recent animal study found treatment with E. ofcinalis reduced severity of acute pancreatitis (induced by L-arginine in rats). It also promoted the spontaneous repair and regeneration process of the pancreas occurring after an acute attack.[5] Experimental preparations of leaves, bark or fruit have shown potential efficacy against laboratory models of disease, such as for inflammation, cancer, age-related renal disease, and diabetes.[6][7][8] A human pilot study demonstrated a reduction of blood cholesterol levels in both normal and hypercholesterolemic men with treatment.[9] Another recent study with alloxan-induced

diabetic rats given an aqueous amla fruit extract has shown significant decrease of the blood glucose, as well as triglyceridemic levels and an improvement of the liver function caused by a normalization of the liver-specific enzyme alanine transaminase activity.[10]

Chemical research
Although these fruits are reputed to contain high amounts of ascorbic acid (vitamin C), 445 mg/100g,[11] the specific contents are disputed, and the overall antioxidant strength of amla may derive instead from its high density of ellagitannins[12] such as emblicanin A (37%), emblicanin B (33%), punigluconin (12%) and pedunculagin (14%).[13] It also contains punicafolin and phyllanemblinin A, B, C, D, E and F.[14] The fruit also contains other polyphenols: flavonoids, kaempferol, ellagic acid and gallic acid.[12][15]

Cultural and religious significance

According to Hindu tradition, Saint Adi Shankara composed and recited Kanakadhara stotram in praise of Goddess Mahalakshmi to make a poor Brahmin lady get wealth, for a single amla presented to him as Bhiksha by that lady on an auspicious Dwadashi day. An ancient Tamil legend According to a Tamil legend, AvvaiyarTamil: ), a female poet,ethicist and political activist of the Sangam period was gifted by one amla to her by King Athiyaman which will give her a long life.

Traditional uses
Medicinal use In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine (Jawarish amla) herbal preparations, including the fruit, seed, leaves, root, bark and flowers.[16] According to Ayurveda, aamla fruit is sour (amla) and astringent (kashaya) in taste (rasa), with sweet (madhura), bitter (tikta) and pungent (katu) secondary tastes (anurasas).[16] Its qualities (gunas) are light (laghu) and dry (ruksha), the postdigestive effect (vipaka) is sweet (madhura), and its energy (virya) is cooling (shita).[12] According to Ayurveda, aamla balances all three doshas. While aamla is unusual in that it contains five out of the six tastes recognized by Ayurved, it is most important to recognize the effects of the "virya", or potency, and "vipaka", or post-digestive effect. Considered in this light, aamla is particularly helpful in reducing pitta due to its cooling energy.[16] and balances both Pitta and vata by virtue of its sweet taste. The kapha is balanced primarily due to its drying action. It may be used as a rasayana (rejuvenative) to promote longevity, and traditionally to enhance digestion (dipanapachana), treat constipation (anuloma), reduce fever (jvaraghna), purify the blood (raktaprasadana), reduce cough (kasahara), alleviate

asthma (svasahara), strengthen the heart (hrdaya), benefit the eyes (chakshushya), stimulate hair growth (romasanjana), enliven the body (jivaniya), and enhance intellect (medhya).[16] In Ayurvedic polyherbal formulations, Indian gooseberry is a common constituent, and most notably is the primary ingredient in an ancient herbal rasayana called Chyawanprash.[12] This formula, which contains 43 herbal ingredients as well as clarified butter, sesame oil, sugar cane juice, and honey, was first mentioned in the Charaka Samhita as a premier rejuvenative compound.[17][18] A jar of South Indian Andhra amla pickle In Chinese traditional therapy, this fruit is called yuganzi (), which is used to cure throat inflammation. Emblica officinalis tea may ameliorate diabetic neuropathy. In rats it significantly reduced blood glucose, food intake, water intake and urine output in diabetic rats compared with the non diabetic control group.[19] Culinary use Particularly in South India, the fruit is pickled with salt, oil, and spices. Aamla is eaten raw or cooked into various dishes. In Andhra Pradesh, tender varieties are used to prepare dal (a lentil preparation), and amle ka murabbah, a sweet dish indigenous to the northern part of India (wherein the berries are soaked in sugar syrup for a long time till they are imparted the sweet flavor); it is traditionally consumed after meals. Other uses Popularly used in inks, shampoos and hair oils, the high tannin content of Indian gooseberry fruit serves as a mordant for fixing dyes in fabrics.[16] Amla shampoos and hair oil are traditionally believed to nourish the hair and scalp and prevent premature grey hair.[citation
needed]

Alternate names for Indian gooseberry

Names of this tree in Indian and other languages include: amalika ( aamla ( ) in Sanskrit ) in Hindi

aamla ( ) in Gujarati aavnlaa (awla) (or awla) in aavalaa ( ) (or awla) in Marathi ambare ( ) in Garo language avaalo ( ) in Konkani sunhlu in Mizo amala ( ) in Nepali

amloki ( ) in Bengali amlakhi in Assamese amla ( ) in Oriya Aula in Punjabi nellikka ( ) in Malayalam heikru in Manipuri sohmylleng in Khasi usiri ( ) (or usirikai ) in Telugu nellikkai ( / / ) nellikkaai or nellikaayi) in Tamil and

Kannada nelli ( ) in Sinhala mak kham bom in Lao ma kham pom ( ) in Thai anmole () in Chinese Kantout Prei ( ) in Khmer skyu ru ra ( ) in Tibetan melaka in Malay, A state in Malaysia, Malacca was named after this tree. zee phyu thee ( ) in Myanmar Also found are the names emblic, emblic myrobalan, malacca tree and the variants in spelling aola, ammalaki, aamvala, aawallaa, dharty, nillika, and nellikya.

7.Toona
Toona is a genus of five species of trees in the mahogany family, Meliaceae, native from Afghanistan south to India, and east to North Korea, Papua New Guinea and eastern Australia.[2] In older texts, the genus was often incorporated within a wider circumscription of the related genus Cedrela, but that genus is now restricted to species from the Americas.

8.Anthocarapa
Anthocarapa is a monotypic genus of tree in the mahogany family Meliaceae. The natural range of the one accepted species extends from eastern Malesia, Australia to the western Pacific Ocean. The single species, A. nitidula is known colloquially in Australia as incense cedar. It is a medium to large tree in subtropical rainforest, north from Woodburn in New South Wales. Leaves are compound with 2-6 obovate to oblong-elliptic, smooth, somewhat glossy, somewhat thick leaflets.

9.Arnica
Arnica /rnk/ is a genus with about 30 perennial, herbaceous species, belonging to the sunflower family (Asteraceae). The genus name Arnica may be derived from the Greek arna, "lamb," in reference to the soft, hairy leaves. This circumboreal and montane (subalpine) genus occurs mostly in the temperate regions of western North America, while two are native to Eurasia (A. angustifolia and A. montana).[citation needed] Arnica used to be included in the tribe Senecioneae because it has a flower or pappus of fine bristles. This was soon questioned and Nordenstam (1977) placed it tentatively in tribe Heliantheae s.l.[citation needed] This arrangement also became uncertain because of the sesquiterpene lactone chemistry in certain species. Lately Arnica was placed in an unresolved clade together with Madiinae, Eupatorieae, Heliantheae s.s. and Pectidinae.[citation needed] Several species, such as Arnica montana and Arnica chamissonis, contain helenalin, a sesquiterpene lactone that is a major ingredient in anti-inflammatory preparations (used mostly for bruises). Arnica species are used as food plants by the larvae of some Lepidoptera species including Bucculatrix arnicella. Arnica is also known by the names Mountain Tobacco and, somewhat confusingly, Leopard's bane and Wolfsbane - two names that it shares with the entirely separate genus Aconitum. Medicinal uses Arnica montana has been used medicinally for centuries, however there are no scientific studies that prove the medical effectiveness.[1] The roots contain derivatives of thymol,[3] which are used as fungicides and preservatives.[citation needed] Arnica is currently used in liniment and ointment preparations used for strains, sprains, and bruises. Commercial Arnica preparations are frequently used by professional athletes.[4]

A study of wound-healing after surgery to treat varicose veins found no statistically significant proof of efficacy. Toxicity Arnica contains the toxin helenalin, which can be poisonous if large amounts of the plant are eaten, and contact with the plant can also cause skin irritation.[6][7] If enough of the material is ingested, the toxin helenalin produces severe gastroenteritis, and internal bleeding of the digestive tract.[8] Homeopathic preparations of Arnica 24X dilution or more are not toxic as negligible amounts of Arnica remains.[9][10][11]

A.chamissonis

Frigid Arnica near training radar site the Alaskan Interior.

a in

10.Achyranthes aspera
Achyranthes aspera (Common name: Prickly Chaff Flower,[1] Devil's Horsewhip,[2] Sanskrit: Apamarga) is a species of plant in the Amaranthaceae family. It is distributed throughout the tropical world.[3] It can be found in many places growing as an introduced species and a common weed.[4] It is an invasive species in some areas, including many Pacific Islands environments.[5] It is one of the 21 leaves used in the Ganesh Patra Pooja done regularly on Ganesh Chaturthi day. In Uttar Pradesh the plant is used for a great many medicinal purposes, especially in obstetrics and gynecology, including abortion, induction of labor, and cessation of postpartum bleeding.[6] The Maasai people of Kenya use the plant medicinally to ease the symptoms of malaria.[

Chemical constituents
Achyranthes aspera contains triterpenoid saponins which possess oleanolic acid as the aglycone.

Ecdysterone, an insect moulting hormone, and long chain alcohols are also found in Achyranthes aspera.[8]

[edit] Pharmacology
Plant shows significant abortifacient activity in mice and rabbits.[9][medical citation needed] An nbutanol extract has been found to possess contraceptive efficiency in rats which might be assigned to its potent estrogenicity.[10][medical citation needed]

[edit] Names
Achyranthes aspera has different names in various Indian languages.[11]

Sanskrit : Aghata; Khara-manjari; Apamarga Hindi : Chirchira; Latjira, Onga[12] Bengali : Apang Gujarati : Safed Aghedo, "Anghadi", "Andhedi", "Agado" Kannada : Uttaranee Malayalam : Kadaladi; Katalati Marathi : Aghada; Pandhara-aghada Punjabi : Kutri Tamil : Nayuruvi; Shiru-kadaladi Telugu : Antisha; Apamargamu; Uttaraene ( ) Sinhala : "Karal heba"; " Indonesia : Jarong "

In Afrikaans it is called grootklits and langklitskafblom.[4] In French, herbe Bengalis, herbe sergen, and queue de rat.[5] Spanish common names include cadillo chichoborugo, cadillo de mazorca, and mazotillo.[5]

Allium
Allium is a monocot genus of flowering plants, informally referred to as the onion genus. The generic name Allium is the Latin word for garlic.[1] The genus, including the various edible onions, garlics, chives, and leeks, have played a pivotal role in cooking worldwide. The genus contains hundreds of distinct species; many have been harvested through human history, but only about a dozen are still economically important today as crops or garden vegetables. Many others are cultivated as ornamental plants. Allium is taxonomically difficult and species boundaries are unclear. Most authorities accept about 750 species.[2] Estimates of the number of species have been as low as 260,[3] and as high as 860.[4] The type species for the genus is Allium sativum.[5] Allium species occur in temperate climates of the Northern Hemisphere, except for a few species occurring in Chile (such as A. juncifolium), Brazil (A. sellovianum) or tropical Africa (A. spathaceum). They can vary in height between 5 cm and 150 cm. The flowers form an

umbel at the top of a leafless stalk. The bulbs vary in size between species, from very small (around 23 mm in diameter) to rather large (8 10 cm). Some species (such as Welsh onion, A. fistulosum) develop thickened leaf-bases rather than forming bulbs as such. Allium is a genus of perennial bulbous plants that produce chemical compounds (mostly cysteine sulfoxide) that give them a characteristic onion or garlic taste and odor. Many are used as food plants, though not all members of the genus are equally flavorful. In most cases, both bulb and leaves are edible. Their taste may be strong or weak, depending on the species and on ground sulphur (usually as sulfate) content (in the rare occurrence of sulphur-free growth conditions, all Allium species will lack their usual pungency altogether). In the APG III classification system, Allium is placed in the family Amaryllidaceae, subfamily Allioideae (formerly the family Alliaceae).[6] In some of the older classification systems, Allium was placed in Liliaceae.[7][8][9][10][11] Molecular phylogenetic studies have shown this circumscription of Liliaceae is not monophyletic. Allium is one of about 57 genera of flowering plants with more than 500 species.[12] It is by far the largest genus in the Amaryllidaceae, and also in the Alliaceae in classification systems in which that family is recognized as separate.[3]