Herbal life

Cucumber Biological name: cucumis sativus Family: cucurbitaceae Other names:काकडी (marathi),खिरा (hindi). cucumber  are used as vegetables but it is actually fruit.There are main varieties of cucumber  slicing,pickling, and burpless/seedless.cucumber originated from south Asia.cucumber is creeping vine that roots in ground and grows up trellises or other supporting frames wrapping around supports with thin tendrils. The fruit of the plant is roughly cylindrical &elongated with both ends.cucumber consists of 95% water .Depending upon variety cucumber may have a mild melon flavors. Varieties of cucumber : 1)Labanese cucumber: These ate small,smooth,skinned,and mild.These are nearly seedless cucumber. 2)East Asian cucumber:These are mild,slender & dark green in color and having a bumpy,ridged skin. 3)Persian cucumbers:These are mini,seedless  and slightly sweet available from Canada during the summer. 4)Belt Alpha cucumber:These are small ,swe...

Cinnamon Biological name:cinnamomum zeylanicum Family:Lauraceae. Other names:दालचिनी (marathi), दालचिनी (hindi). Cinnamom is a spice obtained from inner bark of the cinnamomum plant.cinnamon is mostly used as an Aromatic condiments and flavoring material.Cinnamon bark is light brown to dark reddish brown in colour.The aroma & flavor of cinnamon derive from essential oil Cinnamaldehyde. Cinnamon trees are evergreen trees characterized by ovel shaped leaves,thick bark and berry fruits.The inner bark and leaves are the primary parts of the plants used. Species of cinnamon: 1) cinnamomum cassia: (cassia or Chinese cinnamon,the most common commercial type) 2) cinnamomum burmanni:  (korintje,podang cassia or Indonesia cinnamon) 3) cinnamomum loureiroi: ( saigon cinnamom or Vietnamese cinnamon) 4) cinnamomum verum:( sri lanka cinnamon or cinnamomum zeylanicum) 5) cinnamomum  citrodorum: ( Malabar cinnamon) Cinnamon is botanical name derived from Hebraic and Arabic ter...

Cabbage Biological name:Brassica oleracea Family:Brassicaceae Other names:कोबी (‌‌‌marathi),पत्ता गोबी ( hindi). cabbage is a leafy green,red(purple) or white in colour.It is biennial plant grown as an annual vegetable crop for its dence leaved head's. Cabbage weights generally range from 500gm to 1000 grams.Green cabbage is most common.It is prone to several Nutrients deficiencies as well as to multiple pets &bacterial and fungal diseases. Cabbage is a cruciferous vegetable.The sulforaphane found in cabbage may help protect against Cancer. There are several cultivar groups of cabbage each including many cultivars. 1) savoy:Characterized by crimped or curly leaves,mild flavor and tender texture. 2)spring green:Loose headed,commonly sliced and steamed. 3)Green:Light to dark green.slightly pointed heads. 4)Red:Smooth red leaves .after used for pickling or stewing. 5)white:smooth,pale green leaves. Chemical constituents of cabbage: Raw cabbage contains 92% ...

Fennel  Biological name:Foeniculom vulgare  Family :Apiaceae. Other name:बडीशेप (marathi), सौंफ (hindi). Fennel  plant is a hardy,perennial herb with yellow flowers &feathery leaves. In India mostly fennel seeds are used in cooking.fennel fruits are highly Aromatic and flavorful herb used in cooking.fennels is a group with inflated leaf bases which form a bulb like structure.It has mild anise like flavor but sweeter and more Aromatic. Fennel fruits or seeds of the fennel plants are used in many of culinary traditions of the world . The small flowers of wild fennel (pollen) are most potent form of fennel but also most expensive .dried fennel fruits are an Aromatic,Anise flavored spice.fennel fruits are Brown &green in coloured It is one of the most important spice in kashmiri pandit &Gujarati cooking.Roasted fennel seeds are consumed as 'Mukhwas',after meal .It is digestive and breath freshener.In India fennel leaves are used as leafy green vegetabl...

Mung bean Biological name:Vigna radiata Family :Fabaceae. Other names:मूग (marathi). Mung bean   is also known as green gram,maash or moong.mung bean comes under Legume family. Mung bean is cultivated in Asia and Indian subcontinents.mung bean is an Annual plant with yellow flowers and fuzzy Brown pods. Mung beans are commonly used in verious dishes in India. It is small green in colour .mung dal is green gram that has been split but not skinned.green mung is a traditional ingredient of Indian cooking .It is used in curries.sprouted green mung are rich in fiber &protein. chemical constituents of Mung bean: Mung beans contaning so many micro nutrients. Mung beans contains calories,protein,carbohydrates,fibers,&fat. It also containing minerals like calcium,magnesium. Mung bean also containing some vitamins like vitamin B9 and folic acid. Uses of mung bean or healthy benefits of green mung: * Mung beans are high in nutrients and Antioxidants which ...

Mustard seeds Family :Brassica Biological name:Brassica juncea Other names:मोहरी (marathi),सरसो(hindi),राई, Mustard seeds are small round seeds are various mustard plants.Mustard seeds are yellowish or black in colour. Black mustard (Brassica nigra) Brown or Indian mustard (Brassica juncea) White/yellow mustard (Brassica hirta/Sinapis alba) Mustard seeds are used in spice in Pakistan,India,Nepal,&Bangladesh.The mustard seeds are also planted to grow vegetable.The stem & leaves of plant are used as green vegetable in Maharashtra. Mustard oil is used for body massage in winter season. In bangal food cuisine mustard oil is predominant cooking oil. Mustard plant is native to Asia. Mustard seeds has pungent flavor. chemical constituents of Mustard seeds: Mustard seeds contaning some essential oil such as brassicasterol,campesterol, sitosterol,Avenasterol,&stigmasterol. Mustard seeds containing essential vitamin B complex. Mustard seeds are an excellent so...

Cardamom Biological name:Elettaria Cardamomum Family:Zingiberaceae Other names:वेलची (marathi).ईलाईची (hindi). cardamom also known as Queen of spices.  It is native to the Indian subcontinent &Indonesia.generally cardamom pods are used as flavoring ingredient in Indian cooking.cardamom pods are light green in colour and small in size.cardamom is the worlds third most expensive spice. Types of cardamom: There are main two types of cardamom. 1)Green cardamom: This type is comes from the species Elettaria cardamomum and is distributed from India to Malaysia. This is small and green in colour. 2)Black cardamom:This is also known as Brown,greater,larger or Nepal cardamom.It comes from the species Amomum subulatum .It is native to the eastern Himalaya's and mostly cultivated in eastern Nepal,Sikkim. Cardamom has a strong ,unique taste with sweet Aroma. Black cardamom is smoky Aroma. Chemical constituents of cardamom: The chemical constituents of es...