Biological Source Cinnamon comes from the inner bark of trees belonging to the Cinnamomum genus. The two main types of cinnamon commonly used are Cinnamomum verum (Ceylon cinnamon) and Cinnamomum cassia (Cassia cinnamon). Ceylon cinnamon is often considered “true” cinnamon, while Cassia cinnamon is more widely available and commonly used. Chemical Constituents Cinnamon contains a … Read more
Biological Source Nutmeg, scientifically known as Myristica fragrans, is an evergreen tree native to the Moluccas, or Spice Islands, of Indonesia. The tree produces both nutmeg and mace. Nutmeg is the seed found within the fruit, while mace is the aril or the red, lace-like covering around the seed. Today, nutmeg is cultivated in various … Read more
Biological Source Asafoetida, also known as “hing,” is derived from the resinous gum extracted from the rhizome or taproot of the Ferula assafoetida plant. This perennial herb belongs to the Apiaceae family and is native to the eastern Mediterranean region and Central Asia. Asafoetida is primarily cultivated in Afghanistan, Iran, and India. Chemical Constituents Its … Read more
Biological Source Black Pepper, scientifically known as Piper nigrum, is a flowering vine belonging to the Piperaceae family. Native to the Malabar Coast of India, black pepper is now cultivated in various tropical regions globally. The fruit of the black pepper plant is a small drupe, commonly known as a peppercorn. Chemical Constituents Black pepper’s … Read more
Biological Source Clove, scientifically known as Syzygium aromaticum, is an evergreen tree belonging to the Myrtaceae family. Clove, native to the Maluku Islands in Indonesia, is now cultivated in various tropical regions, including Madagascar, Zanzibar, and Sri Lanka. People derive the spice from the unopened flower buds of the clove tree, harvesting them before the … Read more
Biological Source Ginger, scientifically known as Zingiber officinale, belongs to the Zingiberaceae family. It is a flowering plant whose rhizomes, commonly called ginger root, are used for culinary, medicinal, and traditional purposes. Native to Southeast Asia, ginger is now cultivated in many tropical and subtropical regions worldwide. Chemical Constituents The therapeutic properties of ginger are … Read more
Biological Source Cardamom, scientifically known as Elettaria cardamomum, belongs to the Zingiberaceae family. It is a perennial herb native to the evergreen rainforests of southern India. The plant produces elongated capsules containing small aromatic seeds, which are the parts used for culinary and medicinal purposes. Chemical Constituents Cardamom contains diverse chemical constituents, contributing to its … Read more
Biological Source of Fennel Fennel, scientifically known as Foeniculum vulgare, is a flowering plant belonging to the Apiaceae family. Originating from the Mediterranean region, fennel is now cultivated in various parts of the world. It is recognized for its aromatic seeds, commonly used as a spice, and its feathery leaves, which serve as an herb. … Read more
Carminatives are substances or medications used to relieve or prevent the formation and expulsion of gas from the gastrointestinal tract. They are often employed to alleviate symptoms associated with excessive gas, such as bloating, flatulence, and abdominal discomfort. Carminatives promote the release of gas from the digestive system, easing its passage and reducing discomfort. Additionally, … Read more
Biological Source of Arjuna Arjuna, scientifically known as Terminalia arjuna, is a deciduous tree native to the Indian subcontinent.The Arjuna tree belongs to the Combretaceae family and is commonly found in the central and southern parts of India. Various parts of the Arjuna tree, particularly the bark, serve medicinal purposes. Chemical Constituents of Arjuna The … Read more
