Ayurveda

Shikakai (Acacia concinna) is a traditional herbal remedy used in Indian wellness practices for both external and internal support. It is primarily valued for hair and scalp care due to its natural saponins, which gently cleanse the scalp while maintaining its natural pH and preserving essential oils, leaving hair clean, soft, and nourished. Shikakai is traditionally used to help reduce dandruff and hair fall and support healthy hair growth, making it a natural alternative to chemical shampoos. In traditional use, a Shikakai infusion is also consumed for digestive support, where its mild laxative and astringent properties are used to help manage constipation and bleeding piles.

Sesame seeds are small, oil-rich seeds from the Sesamum indicum plant, native to Africa and India. They are a good source of calcium, magnesium and iron, and are traditionally used in cooking and Ayurveda to support digestion and general wellness. Sesame seeds are eaten whole, ground into paste as tahini, or pressed into oil, and are also used topically in massage and skincare.

Sabudana generally refers to cassava-based tapioca pearls in India. It is sometimes called sago, although true sago is made from starch obtained from the sago palm. The dry white pearls are soaked and cooked until soft and translucent. In India, sabudana is commonly eaten during fasting and included in soft or light meals during illness or recovery because it is bland, soft when cooked and rich in carbohydrate. It provides energy but contains very little protein, fat, fibre, vitamins or minerals.

The Stone Flower, or Parmotrema Perlatum, is a special lichen widely used in Ayurveda and other cuisines. It is normally found growing on rocks and tree trunks in humid environments, making this grey-green herb prized for its earthy flavour and health benefits. The Stone Flower is also high in antioxidants and has antimicrobial properties; therefore, it is an ingredient for herbal remedies in Ayurvedic medicine. In culinary applications, it adds a unique woody flavour to meals — most prevalent in Indian cuisine, where they are commonly used in spice mixes such as Goda Masala, which elevates the taste of curries and stews.

Shankh Bhasma is a classical Ayurvedic mineral formulation made by purifying and incinerating conch shell (Shankha). It is traditionally used to support digestion and relieve symptoms of hyperacidity and heartburn, and is generally taken as a powder or tablet under the guidance of a doctor or Ayurvedic practitioner.

Saraswatarishta is a classical Ayurvedic Arishta (fermented herbal tonic) formulated with Brahmi, Ashwagandha, Shatavari and other rejuvenating herbs. It is traditionally used to support memory, concentration and mental clarity, and to help the body cope with everyday stress and occasional sleeplessness. It is also traditionally associated with supporting speech and general vitality during recovery from fatigue. Saraswatarishta is generally taken as a liquid tonic, diluted with water, after meals.

Safed Musli (Chlorophytum borivilianum) is a highly valued perennial herb from India, noted for its fleshy tuberous roots which contain bioactive saponins. It thrives in tropical and subtropical climates, particularly in the forests of Madhya Pradesh, Maharashtra, Gujarat, and Rajasthan. In the classical texts of Ayurveda, it is classified under the 'Bhavaprakasha Nighantu' as a potent 'Vajikarana' (aphrodisiac) and 'Rasayana' (rejuvenative) herb. Clinically, it is recognized for its spermatogenic, anti-stress, and antioxidant properties.

Shatavari (Asparagus racemosus) is a traditional Ayurvedic root herb, botanically identified as Asparagus racemosus. In Ayurveda, it is classified as a Rasayana (rejuvenative) and is traditionally used to support women’s reproductive health, including lactation and hormonal health. It is also traditionally valued as a general vitality tonic and is associated with antioxidant and adaptogenic properties. Shatavari is commonly taken as a powder, capsule, tablet or syrup.

Saffron, often called "red gold," is one of the most celebrated spicy additions for its powerful reddish colour, unique taste, and health benefits. Saffron is obtained from the flowers of Crocus sativus. For centuries, it has been used in many cultures as a spice for culinary purposes and medicinal benefits. As such, it ranks among the costliest and most labour-consuming spices to produce, adding to its value consideration. In this article, we shall discover the saffron benefits, its traditional and modern uses, and how this wonderful spice has been helping human health.

Shankhpushpi, also known as Shyamaktanta, is a perennial herb widely used in Ayurveda for its traditional medicinal benefits. It is valued for supporting cognitive function, mental clarity, and overall well-being, and is often used to help the body cope with stress and promote relaxation. Shankhpushpi may also support digestive health and help maintain regular bowel movements due to its mild laxative properties. Owing to its traditional use in promoting emotional balance and nervous system health, it continues to be a popular herb in Ayurvedic practice.