Commonly known as Andrographis or King of bitters in english. In Ayurveda it is called Kalmegh or Kalamegha. Most vernacular names of Andrographis come from its strong bitter taste. Meaning of Nila-Vembu is â??Neem of the groundâ?? as the plant has strong bitter taste as that of the Neem tree, defying its small size.
Nilavembu helps to manage blood sugar levels and is useful for people suffering from diabetes. It also helps fight cancer and detoxifies the liver. Its rich source of antimicrobial and antiviral properties help manage all kinds of fever including dengue, typhoid, influenza, malaria and chikungunya.
You can drink 30 ml of Nilavembu Kudineer twice daily before consuming food. If you are suffering from muscle pain, joint pain or swelling and fatigue even after a few weeks after Chikungunya, try consuming Nilavembu Kudineer along with Amukkara Choornam or Ashwagandha Choornam and Maha Yograj Guggul.
Andrographis Paniculata is a plant commonly used in traditional medicine, particularly in Ayurvedic and Chinese practices. The active compounds in Andrographis are believed to have various health benefits, and it is often sold in capsule form for easy consumption.
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Chirayta (Andrographis paniculata), also known as Kalmegh, is a medicinal herb that is widely used in traditional Ayurvedic medicine for its various health benefits. It is native to the Indian subcontinent and is known for its bitter taste. Chirayta is believed to possess anti-inflammatory, antipyretic, and hepatoprotective properties. It is commonly used to treat fevers, liver disorders, digestive issues, and skin conditions. The herb is rich in bioactive compounds such as andrographolide, which contribute to its therapeutic effects
Cultivated extensively in India, the bitter gourd, also known as karela, is a unique vegetable prized for its health benefits and culinary versatility. This member of the cucurbit family boasts a warty, ridged exterior in shades of green and white, reaching lengths of up to 2 feet. While immature gourds are tender and less bitter, mature ones offer a firmer texture and more concentrated flavor profile. Traditionally used in Ayurvedic medicine, bitter gourd is a rich source of vitamins, minerals, and antioxidants.
Hailing from the vibrant tapestry of Indian agriculture, the bitter gourd, also known as karela in Hindi, is a unique vegetable prized for its distinctive flavor profile and impressive health benefits. This export-worthy vine boasts a long, slender, and warty exterior, typically ranging from 10 to 30 centimeters in length. While immature bitter gourds possess a smooth, light green skin, mature ones develop a bumpy texture with a darker shade of green, almost tinged with a yellowish hue.
The flesh of the bitter gourd lives up to its name, offering a refreshingly bitter taste that can be quite polarizing for first-time consumers. However, this very bitterness is what makes it a culinary superstar in India. When cooked skillfully, the bitterness mellows, transforming into a delightful complexity that complements a variety of spices and cooking techniques.
Indian farmers cultivate bitter gourd throughout the year, with peak seasons occurring during the cooler months. This ensures a steady supply for both domestic consumption and export. The meticulous harvesting process involves handpicking the gourds at the optimal stage of maturity, ensuring their freshness and vibrant color.
Beyond its intriguing flavor, the bitter gourd is a powerhouse of nutrition. It is an excellent source of vitamins A, C, and K, vital for maintaining healthy vision, immunity, and blood clotting. Additionally, it boasts significant amounts of dietary fiber, promoting gut health and aiding digestion. Furthermore, bitter gourd is a natural source of minerals like iron, potassium, and manganese, contributing to a balanced diet.
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