Shatavari (Asparagus racemosus ) Belongs to family Liliaceae and grows throughout Nepal, Sri Lanka, India and the Himalayas. It is a climber which grows up to 2 meters. It is also known by other Sanskrit names Shataveerya, Bahusutha, and Atirasa.
Mustard has various culinary uses. It is widely used in almost all cuisines. Texts of Ayurveda describe the medicinal properties of this spice. Mustard is known as “Sarshapa” in Ayurveda. Acharyas describe two types of mustard - “peetha sarshapa” or yellow mustard and “Rakta sarshapa” or black mustard.
Garcinia Cambogia also known as Garcinia cobosia or malabar tamrind and brindle berry, is a relatively small purple fruit that contains a chemical compound called Hydroxycitric acid (HCA). HCA is much like a derivative of the same citric acid that can be found in many other citric fruits whose chemical make up is only slightly different.
Historians have traced the origin of Soybean to the North China. At present it is one of the main plant food used by Chinese people along with Barley, millet, rice and wheat. According to Principles Traditional Chinese Medicine raw soybean, a legume is unfit for human consumption. They prefer fermented form of soy to raw form.
Pomegranate (Punica granatum) is also known as “Dadima” in ayurveda. Texts of ayurveda describe its immense medicinal properties and its uses to maintain human health. The fruit peel, seeds, bark and leaves of this plant are of great medicinal value.
Horse gram or Kulthi (Botanical name - Macrotyloma uniflorum ) is widely consumed in South India. These lesser known beans are used in curries and soups. Texts of ayurveda refer these beans as Kulatthika or Kulattha.
Betel leaves or paan patta are eulogized by ayurveda acharyas for their immense medicinal properties. Betel plant or Piper betle is a vine which belongs to Piperacea family. This vine has heart shaped leaves and is mostly grown in South East Asia.