Ayurveda

Commonly known as Himalayan Cedar or Cedrus deodara, the Devdaru is considered an auspicious medicinal plant of religious significance in Indian culture. Humans are natural beings, and Mother Nature always looks after her children. Regarding health and wellness, she has an abundance of herbs, plants, spices, and fruits. One such plant from that arsenal is the Devadaru or deodar tree, which holds immense importance in Ayurveda. Ayurveda is an ancient Indian holistic system of medicine that promotes balance in the mind, body, and spirit. Practitioners and sages have repeatedly emphasized the benefits and significance of Devdaru.

Dhatupaushtik Churna is a classical Ayurvedic herbal powder traditionally used to support nourishment of the body tissues, strength, stamina and overall vitality. It is also traditionally associated with supporting physical nourishment and general wellbeing. It is generally taken as a powder mixed with milk or water, under the guidance of a doctor or Ayurvedic practitioner.

Dashmularishta is a classical Ayurvedic fermented liquid preparation, known as an arishta, made from Dashamoola, a group of ten medicinal roots, along with supporting herbs, jaggery and honey. It is traditionally used in Ayurveda to support recovery after childbirth, for Vata-related joint pain and body aches, to support digestion and appetite, and to help restore strength after illness or prolonged weakness.

Dates (Kharjura) are the sweet, edible fruit of the date palm, Phoenix dactylifera, eaten fresh, semi-dried or dried. In Ayurveda and in everyday diets, dates are valued as a nourishing, energy-giving food that supplies natural sugars, dietary fibre and minerals such as potassium, magnesium and iron. They are commonly eaten as a snack, taken with milk, or used to sweeten dishes as a wholesome alternative to refined sugar.

Dhania, known as coriander (Coriandrum sativum), is an aromatic herb and kitchen spice used fresh as leaves or dried as seeds. In Ayurveda and traditional food practice, dhania is valued mainly for supporting healthy digestion and is also used as a culinary spice and an ingredient in traditional skin-care preparations. It is generally taken as fresh leaves, seed powder, or dhania water, alongside a balanced diet and, when needed, medical advice.

Daruharidra, also known as Indian Barberry or Daru Haldi (Berberis aristata), is a traditional Ayurvedic herb obtained from the roots and bark of a Himalayan shrub. It is rich in the alkaloid berberine and is traditionally used to support digestion, liver function, skin health and metabolic health. In Ayurveda, it is valued for its traditionally described antimicrobial, anti-inflammatory and antioxidant properties.

Dill, known as Shatapushpa in Ayurveda, is the aromatic leaves and seeds of Anethum graveolens (European dill) and Anethum sowa (Indian dill), annual herbs belonging to the Apiaceae family. It is used both as a culinary spice and, in Ayurveda, as a warming, digestion-supporting herb. Dill is traditionally used to ease bloating, gas and mild digestive discomfort, and is valued in cooking for its distinctive, slightly peppery flavour.