Ayurveda Initiative For Global Health

Devadaru tree (Cedrus deodara) Did you know that Devadaru tree (Cedrus deodara) native to the Western Himalayan Temperate Zone in the Himalayas is considered sacred even today? Devadaru tree, a species of cedar, with the widely known botanical name Cedrus deodara, the tree of the Indian subcontinent, native to the Western Himalayan Temperate Zone in the Himalayas, also known as 'Pinus devadaru' and by its Sanskrit name 'deiudar' or 'Suradaru' meaning “the one which grows in the land of Gods”, is a large coniferous evergreen tree which bears flowers, new leaves and fruits all year through and has a sweet fragrance surrounding it like a divine aura. The Sanskrit word Devadaru, a compound word of 'deva (god)' and 'daru (wood)' meaning "wood of the gods". In the epic Ramayana there is mention of “stands of devadarus” and "devadaruvanaih". Its considered sacred even today. In Valmiki Ramayana's Kish...

Asafoetida or Heeng Did you know that Asafoetida or Heeng, a stinking plant derived gum before cooking, looses its stink completely when cooked and transforms the food into a highly palatable dish?  Asafoetida or asafetida known in Indian languages as Hing हींग    In Hindi, Hing ಹಿಂಗ್ in Kannada, Peruṅkāyam பெருங்காயம் in Tamil, is the dried latex or oleogum resin exuded from the tap roots of perennial herbs to a few species of the genus Ferula of the family Apiaceae (Umbelliferacaca). A native of Iran with scientific name Ferula assafoetida, name assafoetida is derived from the Persian word for resine 'asa’ and the Latin word foetida. Its sulphurous aroma is stronger than of garlic and hence it is called as devil's dung, stinking gum, asant and hing. Its predecessor plant, Silphium an ancient spice from the region of Cyrene (in modern Libya) was popular in ancient Rome and Greece for cooking and medicine but became extinct by the end of the first ce...

Government Ayurveda Medical College, Mysore Did you know that Government Ayurveda Medical College in Mysore, established in 1908 is the oldest academic institute in India teaching Ayurvedic medicine? The Government Ayurveda Medical College (GAMC) in the heart of Mysore city on the Sayyaji Rao Road, dedicated in imparting Ayurveda studies at Post Graduate (PG) and Under Graduate (UG) level, is the oldest instituion in Ayurvedic medicine which was established in 1908. Prior to establishing this college, the Indigenous Hospital in Mysore City, started in 1892, had both Ayurvedic and Unani branches. The Institution housed in one of most prominet heritage buildings of the city celebrated its Centanary Year in 2008. The college has a 175 bedded hospital attached to it. It is the important health landmark in the city opposite to the Victoria General Hospital.  The purported vision of the College and its attached hospital is: "Providing promotive, preventive, curative, quali...

Tamarind  Did you know that Tamarind, a long lived and beautiful fruiting tree, is interestingly used as a weather forecaster in Rajasthan whe, n the fruits is longer than usual, by predicting spledid weather with copious rainfall promising good yeild of grain and pulse crops? Tamarind or specifically Tamarindus indica, or Dates of India, also known as Amalika, a leguminous tree (family Fabaceae) bears edible fruit, is indigenous to India and tropical Africa. The genus Tamarindus is monotypic, meaning that it contains only this species. Rural and urban dewellers use its versatile fruit pulp, in every country where it is grown, for its sweet and sour flavour. Virtually every part of the tree, wood, root, leaves, bark, and fruits are used for domestic and industrial purposes as well as in agroforestry.  It is thought that the specific epithet indicus suffixed to Tamarind is because the name tamarind itself was derived from Arabic which combined Tamar me...

Amla Murabba Did you know that Amla Murabba proves the fact that "Ek amla, anek faydey" (meaning one fruit, many benefits), and Amla or Indian gooseberry holds the pride of place in Indian Ayurveda, and Unani? Amla Murabba, as sweetened preserve, a popular confection, adopted as a functional food, is considered a medicinal prescription in the Indian Ayurveda, and folk medicine, with fresh fruits of Amla or Indian Gooseberry (Emblica officinalisor) as the basic ingredient with sugar and spices as an additive for a longer shelf life. An easy recipe involves first washing the fruit and dipping it with fitcari (alum) in water for 3 days, then making three or four cuts on each gooseberry with a knife or a fork, then boiling the fruits in water in a vessel till the fruits become tender, drying the cooked fruit, and then dipping them and stirring in spiced (Cardamom and Kesar) sugar syrup, and allowing it to remain in the syrup for at least a week before use. Some also make it b...