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Free Newsletter on Ayurveda

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Pippli-Indian long pepper
 
Lahsun- Garlic
 
Ela-Cardamom
 
Ajwain-Bishop's weed

 

Dalchini-Cinnamon
 
Tejpatra-Indian bay leaf
 
Vrahat Ela-Greater cardamom
 
Lavanga-Clove
 
Palandu-Bulb onion
 
Marich-Black pepper
 
Mirch-Red pepper
 
Haridra-Turmeric
 
Methi-Fenugreek
 
Dhanyaka-Coriander
 
Mishreya-Fennel
 
Sunthi-Ginger
 
Jeerak-Cumin seed
 
Rai-Mustard seed
 
Hing-Asafoetida
 
 
 
 
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   SPICES  

Palandu : [Bulb onion]

 

 

Sanskrit name : Palandu, Yavanesta, Durgandha, Mukhadusaka
English name : Bulb onion
Hindi name : Pyaj
Latin name :

Allium cepa

Family : Liliaceae

 

Description:

Leaves and bulbous root of onion are used as salad and in form of paste in order  to thicken the curry of food substances. It has intense odour and peculiar taste. The juice and aroma is irradiative to skin & mucous membrane.

 

Ayurvedic Properties:

Rasa : Madhur (sweet), Katu (pungent)
Guna : Guru , tiksna (sharp), snigdha (oily)
Vipaka : Madhur (sweet)
Virya : Ushna (hot)
Doshakarma : Pacifies vata and increase kapha and pitta

 

Chemical Constituents:

It contains acrid volatile oil- chief constituent of oil is allyl propyl, disulfide. Skin of bulb contains yellow coloring matter, Quercetin. Active principle is glycolic acid. It also contains sugar, essential oil and organic sulfide.

 

Useful parts: Tuber

 

Medicinal Properties:

Antibacterial, carminative, diuretic, tonic, anti-inflammatory, analgesic, appetizer, digestive.

 

Medicinal uses:

Hemorrhoids, cholera, hiccups, asthma, ophthalmic diseases, vomiting, pharyngitis, epistaxis, tumour, boils, paralysis, rheumatism, leucoderma, disorders of spleen, liver and respiratory tract.

 


We are delighted to announce that Chakrapani Center has been awarded the ISO (International Organization for Standardization) 9001:2000 Certificate for our high quality services, products and training programs devoted to Ayurveda

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