Showing 13–24 of 47 results

  • Chitrak – चित्रक – White Leadwort – Plumbago zeylanica

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    160.001,250.00

    Chitrak – चित्रक – White Leadwort – Plumbago zeylanica .

    Chitrak Name In Different Languages:

    Chitrak English Name      : Ceylon Leadwort, White Leadwort

    Chitrak Hindi Name         : Chitra, Chita, Chiti, Chira, Chitta

    Chitrak Latin name         : Plumbago zeylanica Linn.

    Chitrak Urdu Name         : Cheetalakdi, Sheetraj

    Chitrak Arabic Name       : Sheetraagh, Shitraak Hindee, Ghashwa

    Chitrak Bengali Name      : Chita, Chittu

    Chitrak French Name       : Dentelair de Ceylon

    Chitrak German Name     : Bleiwurz, Ceylon-Bleiwurz

    Chitrak Gujarati Name     : Chitro, Chitra, Pitro

    Chitrak Kannada Name    : Chitramula, Vahni, Bilichitramoola

    Chitrak Kashmiri Name    : Chitra, Shatrajna

    Chitrak Marathi Name      : Chitrak, Chitramul

    Chitrak Persian Name      : Sheetrah, Shatraj

    Chitrak Punjabi Name      : Chitra, Chitrak

    Chitrak Sanskrit Name     : Chitraka, Dahana, Agni, Vahni, Hutabhuk

     

     

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  • Dalchini – दालचीनी – Cinnamon Bark – Cinnamomum zeylanicum

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    140.001,095.00

    Dalchini or Cinnamon is a spice obtained from the inner bark of genus Cinnamomum Tree. Dalchini as a spice is widely used as ingredient sweet and savoury dishes, breakfast cereals, snackfoods, tea and traditional foods.

    Dalchini Name in different languages:

    Dalchini English Name    : Cinnamon Bark

    Dalchini Hindi Name       : Dalchini, Daruchini, Darchini

    Dalchini Latin name        : Cinnamomum zeylanicum Blume.

    Dalchini Urdu Name        : Darchini

    Dalchini Arabic Name      : Dar Seenee, Qirfa

    Dalchini Bengali Name     : Dalchini, Daruchini

    Dalchini Chinese Name    : Jou kuei, Gui zhi

    Dalchini French Name      : Cannelle

    Dalchini German Name    : Ceylon-Zimt, Kaneelbaum Cinnamomum zeylanicum Blume

    Dalchini Gujarati Name    : Dalchini

    Dalchini Kannada Name   : Dalchini

    Dalchini Marathi Name     : Dalchini

    Dalchini Persian Name     : Darchini

    Dalchini Punjabi Name     : Dalchini, Darchini

    Dalchini Sanskrit Name    : Tvak, Bhringa

     

     

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  • Gond Katira – गोंद कतीरा – Indian Tragacanth – Cochlospermum gossypium

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    90.00690.00

    Gond Katira – गोंद कतीरा – Indian Tragacanth – Cochlospermum gossypium.

    Katira is a kind of glue that is used to remove various types of diseases.

    Gond Katira Name in different languages:

    Gond Katira in English Name      : Indian or Country Tragacanth

    Gond Katira in Hindi Name         : Katira Gond, Katira

    Gond Katira in Latin name          : Cochlospermum gossypium DC.

    Gond Katira in Urdu Name          : Gond Katira

    Gond Katira in Arabic Name        : Katheera, Haloosiyaa

    Gond Katira in  Bengali Name      : Katila

    Gond Katira in French Name       : Gomme Adragante

    Gond Katira in German Name     : Cochlospermum gossypium-Gummi, Kutira-Gummi

    Gond Katira in Kannada Name    : Barugadamara

    Gond Katira in Persian Name      : Koon, Katira

     

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  • Guggal (pure) – गुग्गल – Gugal – Commiphora

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    350.002,520.00

    Guggal (pure) – गुग्गल – Gugal – Commiphora.

    Guggal Name In Different Languages: –

    Guggal English Name      : Gum, Gugal, Guggulipid, Mukul Myrrh

    Guggal Hindi Name         : Gugal, Guggal

    Guggal Latin name         : Commiphora mukul Hook. ex Stocks

    Guggal Urdu Name         : Muqil, Guggal

    Guggal Arabic Name       : Muqul Azraq, Muqul al-yahood

    Guggal Bengali Name      : Guggul, Mukul

    Guggal French Name       : Arbre à myrrhe

    Guggal German Name     : Indische Myrrhe, Guggul-Baum

    Guggal Gujarati Name     : Guggul, Gugar, Gugal

    Guggal Kannada Name    : Kanthagana, Guggal, Mahishaksha guggulu, Guggulugida, Guggulu

    Guggal Marathi Name      : Guggul, Mahishaksh, Guggule

    Guggal Persian Name      : Bue Jahudan

    Guggal Punjabi Name      : Guggal

    Guggal Sanskrit Name     : Guggulu, Devadhoop, Palankas, Kanshikaha

     

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  • Harad Badi Chilka – हरद बड़ी छिलका – chebulic myrobalan – Terminalia Chebula

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    90.00680.00

    Harad Badi Chilka | yellow Haritaki

    Scientific Name : chebulic myrobalan

    Ayurvedic classification of Yellow Haritaki

    Ayurvedic Classification Description
    Rasa (taste) Astringent, sweet, sour, and bitter
    Guna (qualities) Light, dry, and sharp
    Virya (potency) Heating
    Vipaka (post-digestive effect) Sweet
    Dosha effect Balances all three doshas (Vata, Pitta, and Kapha)
    Karma (actions) Laxative, rejuvenative, astringent, expectorant, antispasmodic, and tonic
    Dhatu (tissue) affinity Works on all seven tissues (dhatus) of the body, with a particular affinity for the digestive and respiratory tissues
    Srotas (channel) affinity Works on the digestive, respiratory, and circulatory channels
    Prabhava (special effect) Promotes longevity and supports overall health and well-being

     

    Active compounds and benefits found in yellow haritaki:

    Active Compound Benefits
    Chebulic acid Antioxidant, anti-inflammatory, and anti-cancer properties
    Gallic acid Anti-inflammatory, anti-cancer, and anti-microbial properties
    Ellagic acid Antioxidant, anti-inflammatory, and anti-cancer properties
    Corilagin Anti-inflammatory, anti-cancer, and anti-microbial properties
    Punicalagin Antioxidant, anti-inflammatory, and anti-cancer properties
    Tannins Anti-inflammatory, anti-diabetic, and anti-cancer properties
    Arjungenin Anti-inflammatory and cardioprotective properties
    Chebulagic acid Anti-inflammatory, anti-cancer, and anti-diabetic properties
    Quercetin Anti-inflammatory, antioxidant, and immune-boosting properties
    Kaempferol Anti-inflammatory, antioxidant, and immune-boosting properties
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  • Harad choti (Kali) – Haritaki- हरड छोटी – Chebulic myrobalan

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    140.001,100.00

    Ayurvedic classification of Haritaki (Terminalia chebula):

    Ayurvedic Classification Description
    Rasa (taste) Astringent, sweet, sour, bitter, pungent
    Guna (qualities) Light, dry, sharp, rough
    Virya (potency) Heating
    Vipaka (post-digestive effect) Sweet
    Dosha effect Balances all three doshas (Vata, Pitta, and Kapha)
    Karma (actions) Digestive, carminative, laxative, rejuvenative, anti-inflammatory, anti-aging, and expectorant
    Dhatu (tissue) affinity Works primarily on the digestive, respiratory, and reproductive tissues
    Srotas (channel) affinity Works primarily on the digestive, respiratory, and reproductive channels
    Prabhava (special effect) Considered a “Tridoshic Rasayana,” which means it can help to balance all three doshas and promote longevity

     

    Active compounds and their benefits found in Haritaki (Terminalia chebula):

    Active Compound Benefits
    Tannins Antioxidant, anti-inflammatory, and anti-cancer properties
    Chebulic acid Antioxidant and anti-inflammatory properties
    Gallic acid Antioxidant, anti-inflammatory, and anti-cancer properties
    Ellagic acid Antioxidant and anti-cancer properties
    Terchebin Antioxidant and anti-inflammatory properties
    Arjungenin Anti-inflammatory and anti-cancer properties
    Harmane Antimicrobial, anti-inflammatory, and neuroprotective properties
    Luteolin Anti-inflammatory and antioxidant properties
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  • Indrayan – इन्द्रायण – Bitter Apple – Citrullus Colocynthis

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    80.00615.00

    Indrayan – इन्द्रायण – Bitter Apple – Citrullus Colocynthis.

    Indrayan Name In Different Languages:

    Indrayan English Name         : Bitter Apple, Colocynth, Bitter cucumber, Egusi, Vine of Sodom,Colocynth, Peikkumatti, Hanjal , Paaparbudam

    Indrayan Hindi Name            : badi indrayan, ghorumba, indarayan

    Indrayan Botanical Name      : Citrullus colocynthis

    Indrayan Urdu Name             : hanzal, indyaran, shahme-hinzal

    Indrayan Bengali Name         : indrayan, panjot, indrabaruni

    Indrayan Kannada Name       : hamekkae, hara-mekki-kayi

    Indrayan Malayalam Name    : kattuvellari  Marathi Name : kadu-indravani

    Indrayan Sanskrit Name        : atmaraksha, brihadvaruni, brihatphala

    Indrayan Tamil Name            : kumatti, pey-komatti

    Indrayan Telugu Name           : chitti-papara

    Indrayan Synonyms Name     : Cucumis colocynthis, Colocynthis vulgaris

     

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  • Jamalgota – जमालघोटा – Purging Croton – Croton Tiglium

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    320.001,130.00

    Jamal ghota – जमालघोटा – Purging Croton – Croton Tiglium.

    Name in different languages:

    Sanskrit Jaipal.
    Hindi Jamagalpa
    English Paragraphic Croton
    flag Jamagalpa
    Gujarati Nepalese
    Bengali Jaipal.
    Latin Croton tiglium.

    In India, Jamalgota is grown in the gardens of Punjab, Assam, Bengal and South India, they grow automatically too. It is originally born in China. Jamal Gota trees are taller than 4.5 m to 6 m, like evergreen trees. Its leaves range from 2 to 4 inches long and thin, notched, smooth with 3 to 5 veins, which become light yellow on drying. Its flowers are small and white in the flowers. The fruits of Jamal Gota are divided into three parts, rectangular, about one inch in length of white color. Seeds are about half an inch long, elliptical, almond brown, easy to remove the cover. Jamal Gota yields three seeds. Flowers bloom in the month of summer and the fruits take place in the winter months.

     

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  • Jeera Safed- सफ़ेद जीरा – Cumin Seeds – Cuminum Cyminum

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    110.00875.00

    Jeera, also known as cumin seeds, is a small, elongated, and pale brown spice that is commonly used in cooking in various cuisines around the world, particularly in Indian, Middle Eastern, and Mexican cuisine. It has a warm, earthy, and slightly bitter flavor that adds depth and complexity to dishes. Jeera is a rich source of antioxidants, vitamins, and minerals and has several health benefits, as mentioned Below. Jeera can be used as a whole spice or ground into a powder and can be added to a wide range of dishes, including soups, stews, curries, rice dishes, and salads. It is a versatile spice that can be used to enhance the flavor and nutritional value of many different types of food.

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  • Kachi khand (Organic) – कच्ची खांड – Candy sugar – Desi Khand

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    155.00635.00

    Khandsari sugar, Kachchi Khand is typically brown or golden in color, Cold in Potency and has a granular texture. It is commonly used in Indian cuisine to sweeten desserts and beverages, and is also used in the production of traditional medicines.

    In recent years, there has been a growing interest in Khandsari sugar as a healthier alternative to refined sugar. It is believed to be more nutritious and contain more minerals and antioxidants than refined sugar, and it has a lower glycemic index, which means that it does not cause a rapid spike in blood sugar levels.

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  • Kali Haldi – काली हल्दी – Long Zedoary – Curcuma caesia

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    140.001,100.00

    Kali Haldi – काली हल्दी – Long Zedoary – Curcuma Zerumbet.

    Kali Haldi English Name     : Long Zedoary

    Kali Haldi Hindi Name        : Narkachoor, Kali Haldi

    Kali Haldi Latin name         : Curcuma zerumbet Roxb.

    Kali Haldi Urdu Name         : Narkachoor

    Kali Haldi Arabic Name       : Zarambad

    Kali Haldi Chinese Name     : E zhu, E shu

    Kali Haldi German Name     : Zitwer

    Kali Haldi Sanskrit Name     : Shati, Puthupalashika

    Kali Haldi Bengali: Kalihaldi

    Kali Haldi Marathi: Kalihaldar

    Kali Haldi Sanskrit: Krishna, Sveta

    Kali Haldi Kannada: Neel kari

    Kali Haldi Telugu: Nalla pasupu

    Kali Haldi Tamil: Manjal mullangi

    Kali Haldi Malayalam: Kurumulaku

    Therapeutic uses
    The rhizome of kali haldi has a bitter, sharp, hot taste, and a pleasant odour.

    It is used as a tonic for the brain and the heart.

    Morphological characteristics
    Black zedoary is an erect, rhizomatous herb, about 1.0–1.5 m high.

    The species occurs in moist deciduous forests, mostly in Bengal, North East, and Central India, within the altitudinal range of 200–1000 m.
    It grows as ground cover of forest area in subtropical to temperate region. It is a rare species and is mostly under cultivation.

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  • Kali musli – काली मूसली – Black Musale – Curculigo Orchioides

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    150.001,270.00

    Kali musli | Black Musale | Curculigo Orchioides.

    Ayurvedic classification of Kali Musli (Curculigo orchioides):

    Ayurvedic Classification Description
    Rasa (taste) Bitter, astringent, and sweet
    Guna (qualities) Light, dry, sharp, and rough
    Virya (potency) Heating
    Vipaka (post-digestive effect) Sweet
    Dosha effect Pacifies Kapha and Vata doshas
    Karma (actions) Aphrodisiac, rejuvenating, tonic, diuretic, and digestive
    Dhatu (tissue) affinity Works primarily on the reproductive and nervous tissues
    Srotas (channel) affinity Works primarily on the reproductive and urinary channels
    Prabhava (special effect) Increases desire and performance

     

    Active compounds and their benefits found in Kali Musli (Curculigo orchioides):

    Active Compound Benefits
    Curculigoside Aphrodisiac, antioxidant, and anti-inflammatory properties
    Phenols Antioxidant and anti-inflammatory properties
    Flavonoids Antioxidant and anti-inflammatory properties
    Saponins Anti-inflammatory, immune-modulatory, and anti-tumor properties
    Triterpenoids Anti-inflammatory, anti-diabetic, and anti-tumor properties
    Alkaloids Antioxidant and neuroprotective properties
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