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Books > Ayurveda > Indian Spices and Condiments as Natural Healers
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Indian Spices and Condiments as Natural Healers
Indian Spices and Condiments as Natural Healers
Description
Back of the Book

Spices and condiments are important forms of natural foods. However, besides having culinary uses, they are also utilized for natural healing purposes. Perfumes, essential oils, edible restoratives and other components of spices provide significant benefits to human beings.

In Indian Spices and Condiments as Natural Healers, Dr. Bakhru describes the medicinal virtues of a variety of spices and condiments. The author’s easy-to-understand and detailed descriptions expose readers to the distinctive qualities of specific spices, and their ability to treat common ailments like headaches, colds, migraines and coughs. The information in this book can assist readers in solving common health problems. In addition, readers will learn how to use spices and condiments as essential ingredients of a well-balanced natural diet.

About the Author

Dr. H. K. Bakhru enjoys a countrywide reputation as on expert naturopath and a prolific writer. His well-researched articles on nature cure, health, nutrition and herbs appear regularly in various newspapers and magazines and bear the stamp of authority.

A diploma holder in naturopathy, all his current 13 books on nature cure, nutrition and herbs titled, A Complete Handbook of Nature Cure, Diet Cure for Common Ailments, A Handbook of Natural Beauty, Nature Cure for Children, Naturopathy for Longevity, Healing Through Natural Foods, Indian Spices and Condiments as Natural Healers, Foods That Heal, Herbs That Heal, Natural Home Remedies for Common Ailments, Vitamins that Heal, Conquering Diabetes Naturally and Conquering Cancer Naturally have been highly appreciated by the public and repeatedly reprinted. His first-named book has been awarded first prize in the category ‘Primer on Naturopathy for Healthy thing’ by the jury of judges at the Book Prize Award’ scheme, organized by National Institute of Naturopathy, an autonomous body under Govt. of India, Ministry of Health.

Dr. Bakhru began his career on the Indian Railways, with a first class first postgraduate degree in History from Lucknow University in 1949. He retired in October 1984 as the Chief Public Relations Officer of the Central Railway in Mumbai, having to his credit 35 years of distinguished service in the Public Relations organisations of the Indian Railways and the Railway Board.

An associate member of the All India Alternative Medical Practitioner’s Association and a member of the Nature Cure Practitioners’ Guild in Mumbai, Dr. Bakhru has extensively studied herbs and natural methods of treating diseases. He has been honoured with ‘Lifetime Achievement Award’, ‘Gem of Alternative Medicines’ award and a gold medal in Diet Therapy by the Indian Board of Alternative Medicines, Calcutta, in recognition of his dedication and outstanding contributions in the field of Alternative Medicines. The Board, which is affiliated with the Open International University for Complementary Medicines, established under World Health Organisation and recognised by the United Nations Peace University, has also appointed him as its Honorary Advisor. Dr. Bakhru has also been honoured by Nature Cure Practitioners’ Guild, Mumbai with Nature Cure Appreciation Award for his services to Naturopathy.

Dr. Bakhru has founded a registered Public Charitable Trust, known as D.H. Bakhru Foundation, for help to the poor and needy. He has been donating Rs. 25,000 every year to this trust from his income as writer and author. Dr. Bakhru spends his retired life, devoting all his time to the furtherance of the cause of nature cure and charitable activities under the auspices of the Trust.

Preface

The history of Indian spices and condiments is probably as old as human civilisation itself. There are numerous references about them in the Vedas, the Bible and the Quran. The earliest literary record in India on spices and condiments is in the Rig Veda, around 6000 BC.

Indian spices have been famous since pre-historic times. Indian ships were carrying Indian spices and other products to Mesopotamia, Arabia and Egypt, centuries before Greece and Rome had their birth. This attracted many seafarers to come to the shores of India.

The Greek merchants thronged the markets of South India to purchase the spices, besides other precious articles like diamonds and textiles, long before the Christian era. Romans, who were fond of sensuous pleasures, were spending huge amounts on Indian spices and other famed Indian products. It is said that there might have been no crusades and no expeditions to the East without the lure of Indian spices and other famed products.

In spite of the industrial advancement of India in modern times, this country is still regarded as the Home Of Spices. This is due to the fact that the quality of the spices produced in and exported from this country continues to be one of the best. The international trade in spices has grown by leaps and bounds. An estimated 500,000 tonnes of spices and herbs valued at 1500 million US dollars are now imported globally every year. An impressive 46% of this supply comes from India. India’s exports of spice extracts have shown spectacular growth, attaining over 50 per cent of the global market within a short span.

Spices and condiments are one of the most important forms of natural foods. Besides culinary uses, they have been used in indigenous systems of medicine as natural healers since ancient times. They thus form pan of our heritage healing. This book describes in great detail the medicinal virtues of different spices and condiments, and their usefulness in the treatment of various common ailments. This information can serve as a guide to the readers to solve their common health problems through the use of specific spices and condiments, besides adopting a well-balanced natural diet. It would, however, be advisable to consult a doctor or an expert naturopath in case of serious illnesses.

Contents

Preface ix
Diseases that Respond to Specific Spices and Condiments xii
Chapters
1. Aniseed: AN Ideal Remedy for Flatulence 1
2. Asafoetida: A Sex Stimulant 7
3. Basil: A Remedy for fevers 14
4. Bishop’s Weed: A Carminative Medicine 21
5. Caraway Seeds: An Excellent Body Cleaner 28
6. Cardamom: The Queen of Spices 32
7. Celery Seeds: A Tonic and Stimulant Food 37
8. Chillies or Capsicums: A Decongestant and Digestive Spice 43
9. Cinnamon: A Preventive against Nervous Tension 49
10. Clove: A spice for Youthful Digestion 56
11. Coriander: Valuable in Spasmodic Disorders 62
12. Cumin Seeds: A Remedy for Digestive Disorders 69
13. Curry Leaves: A Herbal Tonic 75
14. Dill: A Soothing Spice 80
15. Fennel: An Aid to Digestion 85
16. Fenugreek: For Clean and Healthy Body 90
17. Garlic: An All-Round Wonder Drug 98
18. Ginger: A Great Food Medicine 110
19. Liquorices: A Rejuvenating Spice 119
20. Lon Pepper: A Mucus-Clearing Food 125
21. Marjoram: A Household Remedy for Cold 129
22. Mint: An Excellent Appetizer 133
22. Mint: An Excellent Appetizer 139
23. Mustard Seeds: A Remedy for Muscular Pain 139
24. Nutmeg: An Excellent Tonic 144
25. Onion: Dynamite of Natural Foods 148
26. Pepper: King of Spices 158
27. Poppy Seeds: A Cooling Medicine 164
28. Saffron: A Stimulant Food 168
29. Tamarind: An Antiseptic Food 172
30. Turmeric: A Marvellous Medicinal Spice 178
Indian Names of Spices and Condiments 186
Glossary of Medical and Botanical Terms 188
Bibliography 194

Indian Spices and Condiments as Natural Healers

Item Code:
NAC714
Cover:
Paperback
Edition:
2011
ISBN:
8172248318
Size:
8.5 Inch X 5.5 Inch
Pages:
194 (Illustrated In B/W)
Other Details:
Weight of the Book: 280 gms
Price:
$21.50   Shipping Free
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Back of the Book

Spices and condiments are important forms of natural foods. However, besides having culinary uses, they are also utilized for natural healing purposes. Perfumes, essential oils, edible restoratives and other components of spices provide significant benefits to human beings.

In Indian Spices and Condiments as Natural Healers, Dr. Bakhru describes the medicinal virtues of a variety of spices and condiments. The author’s easy-to-understand and detailed descriptions expose readers to the distinctive qualities of specific spices, and their ability to treat common ailments like headaches, colds, migraines and coughs. The information in this book can assist readers in solving common health problems. In addition, readers will learn how to use spices and condiments as essential ingredients of a well-balanced natural diet.

About the Author

Dr. H. K. Bakhru enjoys a countrywide reputation as on expert naturopath and a prolific writer. His well-researched articles on nature cure, health, nutrition and herbs appear regularly in various newspapers and magazines and bear the stamp of authority.

A diploma holder in naturopathy, all his current 13 books on nature cure, nutrition and herbs titled, A Complete Handbook of Nature Cure, Diet Cure for Common Ailments, A Handbook of Natural Beauty, Nature Cure for Children, Naturopathy for Longevity, Healing Through Natural Foods, Indian Spices and Condiments as Natural Healers, Foods That Heal, Herbs That Heal, Natural Home Remedies for Common Ailments, Vitamins that Heal, Conquering Diabetes Naturally and Conquering Cancer Naturally have been highly appreciated by the public and repeatedly reprinted. His first-named book has been awarded first prize in the category ‘Primer on Naturopathy for Healthy thing’ by the jury of judges at the Book Prize Award’ scheme, organized by National Institute of Naturopathy, an autonomous body under Govt. of India, Ministry of Health.

Dr. Bakhru began his career on the Indian Railways, with a first class first postgraduate degree in History from Lucknow University in 1949. He retired in October 1984 as the Chief Public Relations Officer of the Central Railway in Mumbai, having to his credit 35 years of distinguished service in the Public Relations organisations of the Indian Railways and the Railway Board.

An associate member of the All India Alternative Medical Practitioner’s Association and a member of the Nature Cure Practitioners’ Guild in Mumbai, Dr. Bakhru has extensively studied herbs and natural methods of treating diseases. He has been honoured with ‘Lifetime Achievement Award’, ‘Gem of Alternative Medicines’ award and a gold medal in Diet Therapy by the Indian Board of Alternative Medicines, Calcutta, in recognition of his dedication and outstanding contributions in the field of Alternative Medicines. The Board, which is affiliated with the Open International University for Complementary Medicines, established under World Health Organisation and recognised by the United Nations Peace University, has also appointed him as its Honorary Advisor. Dr. Bakhru has also been honoured by Nature Cure Practitioners’ Guild, Mumbai with Nature Cure Appreciation Award for his services to Naturopathy.

Dr. Bakhru has founded a registered Public Charitable Trust, known as D.H. Bakhru Foundation, for help to the poor and needy. He has been donating Rs. 25,000 every year to this trust from his income as writer and author. Dr. Bakhru spends his retired life, devoting all his time to the furtherance of the cause of nature cure and charitable activities under the auspices of the Trust.

Preface

The history of Indian spices and condiments is probably as old as human civilisation itself. There are numerous references about them in the Vedas, the Bible and the Quran. The earliest literary record in India on spices and condiments is in the Rig Veda, around 6000 BC.

Indian spices have been famous since pre-historic times. Indian ships were carrying Indian spices and other products to Mesopotamia, Arabia and Egypt, centuries before Greece and Rome had their birth. This attracted many seafarers to come to the shores of India.

The Greek merchants thronged the markets of South India to purchase the spices, besides other precious articles like diamonds and textiles, long before the Christian era. Romans, who were fond of sensuous pleasures, were spending huge amounts on Indian spices and other famed Indian products. It is said that there might have been no crusades and no expeditions to the East without the lure of Indian spices and other famed products.

In spite of the industrial advancement of India in modern times, this country is still regarded as the Home Of Spices. This is due to the fact that the quality of the spices produced in and exported from this country continues to be one of the best. The international trade in spices has grown by leaps and bounds. An estimated 500,000 tonnes of spices and herbs valued at 1500 million US dollars are now imported globally every year. An impressive 46% of this supply comes from India. India’s exports of spice extracts have shown spectacular growth, attaining over 50 per cent of the global market within a short span.

Spices and condiments are one of the most important forms of natural foods. Besides culinary uses, they have been used in indigenous systems of medicine as natural healers since ancient times. They thus form pan of our heritage healing. This book describes in great detail the medicinal virtues of different spices and condiments, and their usefulness in the treatment of various common ailments. This information can serve as a guide to the readers to solve their common health problems through the use of specific spices and condiments, besides adopting a well-balanced natural diet. It would, however, be advisable to consult a doctor or an expert naturopath in case of serious illnesses.

Contents

Preface ix
Diseases that Respond to Specific Spices and Condiments xii
Chapters
1. Aniseed: AN Ideal Remedy for Flatulence 1
2. Asafoetida: A Sex Stimulant 7
3. Basil: A Remedy for fevers 14
4. Bishop’s Weed: A Carminative Medicine 21
5. Caraway Seeds: An Excellent Body Cleaner 28
6. Cardamom: The Queen of Spices 32
7. Celery Seeds: A Tonic and Stimulant Food 37
8. Chillies or Capsicums: A Decongestant and Digestive Spice 43
9. Cinnamon: A Preventive against Nervous Tension 49
10. Clove: A spice for Youthful Digestion 56
11. Coriander: Valuable in Spasmodic Disorders 62
12. Cumin Seeds: A Remedy for Digestive Disorders 69
13. Curry Leaves: A Herbal Tonic 75
14. Dill: A Soothing Spice 80
15. Fennel: An Aid to Digestion 85
16. Fenugreek: For Clean and Healthy Body 90
17. Garlic: An All-Round Wonder Drug 98
18. Ginger: A Great Food Medicine 110
19. Liquorices: A Rejuvenating Spice 119
20. Lon Pepper: A Mucus-Clearing Food 125
21. Marjoram: A Household Remedy for Cold 129
22. Mint: An Excellent Appetizer 133
22. Mint: An Excellent Appetizer 139
23. Mustard Seeds: A Remedy for Muscular Pain 139
24. Nutmeg: An Excellent Tonic 144
25. Onion: Dynamite of Natural Foods 148
26. Pepper: King of Spices 158
27. Poppy Seeds: A Cooling Medicine 164
28. Saffron: A Stimulant Food 168
29. Tamarind: An Antiseptic Food 172
30. Turmeric: A Marvellous Medicinal Spice 178
Indian Names of Spices and Condiments 186
Glossary of Medical and Botanical Terms 188
Bibliography 194
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