Ayurveda

Tamarind, also known as imli in Hindi, is a tropical fruit with a sour taste commonly used in gastronomy and traditional healing systems. Popular in Asia and India but originally from Africa, tamarind forms a part of many recipes and is used in preparing sauces and drinks. Tamarind adds taste to foods and beverages and has several nutritional benefits, such as being rich in antioxidants, vitamins, and minerals that help digestion, keep the heart healthy, and have stronger immunity. We will understand how imli benefits your body and how you can use it regularly.

In Ayurveda, tulsi, or holy basil, is considered one of the most potent healing herbs and is revered as a sacred plant in India. Besides its religious importance, tulsi has been a medicine for centuries. It has been considered beneficial for general health and well-being, particularly to cure various diseases. It contains multiple bioactive compounds showing antioxidant, anti-inflammatory, antimicrobial, and adaptogenic activities. The versatility of Tulsi allows consumption in various forms: fresh leaves can be taken, and they can be made into powder, tea, or even essential oil. According to Ayurveda, tulsi is considered the "Queen of Herbs." It earned this ranking due to its enormous effectiveness in maintaining equilibrium between the psyche, body, and spirit. It can be conventionally used for respiratory disorders and managing stress and longevity. From digestion to developing immunity, tulsi is a herbal remedy with huge therapeutic value.

Commonly referred to as "golden spice," Turmeric finds a basis in food and medicine. This bright yellow-orange spice comes from the root of the Curcuma longa plant. It has numerous health benefits associated with it, which are said to emanate from the active principle of curcumin. Turmeric has been traditionally used for thousands of years for its anti-inflammatory, antioxidant, and antimicrobial activities in systems like Ayurveda and Traditional Chinese Medicine. From cooking to dietary supplements, its uses have extended even into skincare routines and can be considered an ever-growing global phenomenon due to its powerful healing properties.

A powerful Ayurvedic formulation, Triphala Guggulu is an excellent anti-inflammatory, analgesic, and antibacterial drug. As the name suggests, it is a blend of Triphala and Guggulu that gives the combined benefits of both substances. According to classical texts of Ayurveda, Triphala Guggulu balances the body's three doshas (Vata, Pitta, Kapha) and enhances overall health and well-being. It has been used for centuries to manage various ailments like inflammation, haemorrhoids, fistula-in-ano, abdominal tumours, wounds, heart-related conditions, and more. Several studies and research highlight its efficacy as a versatile remedy, and it continues to explore its potential.

Triphala Ghrita is a potent Ayurvedic medicated ghee made by infusing pure cow’s ghee with the three fruits of Triphala, Amalaki, Bibhitaki, and Haritaki. This traditional formulation supports eye health, digestion, immunity, and overall rejuvenation. This medicine has been well-known in Ayurveda for many years and fulfills traditional and modern health conditions in many ways.

Tagar or Spiked Ginger Lily is a medicinal herb with roots stemming from Zingiberaceae family. A native of the Himalayas, this herb is known for its medicinal usage and influence on anti-inflammatory, anti-microbial, hepatoprotective, tranquilliser, and spasmodic conditions. It is an excellent source that can help reduce anxiety and stress among people and, hence, is known to enhance the production of mental benefits. Tagar's smell is aromatic and has the added value of its aromatic usage. The following guide explores Tagar's medicinal value, common uses, health benefits, and precautions to follow.

Toor dal, or Cajanus cajan, is one of the many pulses consumed by the Indian community; it also qualifies as a protein resource. It is a source of iron, folic acid, and fibre. Toor dal has a list of health benefits, such as helping digestion and increasing energy, and is suitable for the heart. For these reasons, it can be added to curries, soup, and other conventional recipes that are part of the meal in every Indian household.

Tejpatta, also known as Indian bay leaf (Cinnamomum tamala), is an Indian spice and medicine. It is a member of the Lauraceae family and has a sweet, aromatic taste. Tejpatta, indigenous to the Indian subcontinent, has been widely used in culinary preparations such as curries, rice dishes, and stews due to its sweet and aromatic flavor. According to Ayurveda, it has anti-inflammatory and antioxidant properties, and leaves are rich in oils such as eugenol and cinnamaldehyde, which make them medicinally useful.