Tag: Siddha medicine

According to traditional medicinal systems like Ayurveda and Siddha, agathi keerai, also known as the hummingbird tree leaf, is predominantly a cooling food. This leafy green is known for its ability to reduce excess body heat, making it a popular ingredient, especially in tropical climates. Its thermal properties are attributed to its high water content and specific bioactive compounds that help regulate internal body temperature.

Often celebrated in Siddha and Ayurvedic medicine for its potent anti-inflammatory benefits, mudakathan keerai's raw leaves possess a distinctive, pungent bitter and astringent taste that surprises many first-time tasters. However, its culinary appeal lies in how this robust flavor is transformed through cooking.

The red fruit creeper, also known as Akasa Garudan Kilangu or Corallocarpus epigaeus, is a fascinating vine native to tropical regions of India and East Africa. This plant is notably resilient, possessing a tuberous root system that allows it to grow without relying heavily on traditional soil, water, or sunlight. This unique characteristic, coupled with its purported medicinal and spiritual properties, makes exploring what is the use of red fruit creeper a compelling topic.

According to ancient Ayurvedic traditions, ponnanganni keerai (Alternanthera sessilis) is revered for its natural ability to cool the body. This versatile leafy green is a staple in many South Indian households, known not only for its culinary uses but also for its medicinal properties that help manage excess body heat.

According to ancient Ayurvedic and Siddha medical systems, Karuppu Kavuni rice is considered to have a mildly warming effect on the body. This traditional black rice is celebrated for its dense, nutrient-rich profile, which provides stamina and energy, aligning with its heat-inducing nature. However, this effect can be easily balanced with proper preparation.