Lotus Seed: Uses, Benefits, Side effects and More
Lotus nuts, also known as lotus seeds, are the edible seeds of the Nelumbo nucifera plant, a revered aquatic plant in Asia. Renowned for its culinary as well as medicinal uses, lotus seeds have been a staple ingredient in both traditional foods and holistic medicine for centuries. The seeds boast versatile use cases and can be consumed raw, roasted or ground into pastes and syrups which often improves delicacies such as honey, jams, teas and cakes.
Avipattikar Churna: Uses, Benefits, Side Effects and More!
Avipattikar Churna is a traditional Ayurvedic formulation that is widely regarded for treating imbalances within the body’s internal environment. It is aimed primarily at balancing the pitta dosha - one of the three fundamental energies governing human physiology.
Gudmar: Uses, Benefits, Side Effects, and more!
Gudmar, scientifically known as Gymnema Sylvestre, is a perennial woody vine highly revered in Ayurveda and traditional medicine. Native to the tropical regions of India, Australia, and Africa, it is widely known for its therapeutic potential. Gudmar leaves are especially valued for their medicinal properties and are prominent in holistic wellness practices.
Guduchi : Uses, Benefits, Side effects and More
Guduchi, scientifically known as Tinospora Cordifolia, is a revered herb in Ayurvedic medicine, famed for being a powerful adaptogen and comprising immune-boosting properties.
Shankhpushpi - Benefits, Side Effects, Precautions, Drug Interactions & More
Shankhpushpi, scientifically known as Convolvulus Pluricaulis, is a highly valued medicinal herb in Ayurvedic practice, held in high regard for its holistic wellness properties. This perennial plant has distinct arrowhead-shaped leaves with either blue or white flowers.
Puffed Rice: Uses, Benefits, Side Effects
Puffed rice, also known as murmura, holds a special place in several households as a light and versatile snacking ingredient. This airy grain, prepared by heating rice under pressure, has been India’s staple ingredient in traditional recipes and snacking alike.
Lotus Seed: Uses, Benefits, Side effects and More
Lotus nuts, also known as lotus seeds, are the edible seeds of the Nelumbo nucifera plant, a revered aquatic plant in Asia. Renowned for its culinary as well as medicinal uses, lotus seeds have been a staple ingredient in both traditional foods and holistic medicine for centuries. The seeds boast versatile use cases and can be consumed raw, roasted or ground into pastes and syrups which often improves delicacies such as honey, jams, teas and cakes.
Avipattikar Churna: Uses, Benefits, Side Effects and More!
Avipattikar Churna is a traditional Ayurvedic formulation that is widely regarded for treating imbalances within the body’s internal environment. It is aimed primarily at balancing the pitta dosha - one of the three fundamental energies governing human physiology.
Gudmar: Uses, Benefits, Side Effects, and more!
Gudmar, scientifically known as Gymnema Sylvestre, is a perennial woody vine highly revered in Ayurveda and traditional medicine. Native to the tropical regions of India, Australia, and Africa, it is widely known for its therapeutic potential. Gudmar leaves are especially valued for their medicinal properties and are prominent in holistic wellness practices.
Guduchi : Uses, Benefits, Side effects and More
Guduchi, scientifically known as Tinospora Cordifolia, is a revered herb in Ayurvedic medicine, famed for being a powerful adaptogen and comprising immune-boosting properties.
Shankhpushpi - Benefits, Side Effects, Precautions, Drug Interactions & More
Shankhpushpi, scientifically known as Convolvulus Pluricaulis, is a highly valued medicinal herb in Ayurvedic practice, held in high regard for its holistic wellness properties. This perennial plant has distinct arrowhead-shaped leaves with either blue or white flowers.
Puffed Rice: Uses, Benefits, Side Effects
Puffed rice, also known as murmura, holds a special place in several households as a light and versatile snacking ingredient. This airy grain, prepared by heating rice under pressure, has been India’s staple ingredient in traditional recipes and snacking alike.
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