Some Sri Lankan common pot-herbs

Glossary definitions and references:

Scientific and Ayurvedic Glossary list for “Some Sri Lankan common pot-herbs”. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.

1) Coconut (Cocoanut):
Cococonut is a versatile tropical fruit integral to Sri Lankan cuisine, known for its rich flavor and nutritional benefits. It is used extensively in curries and dishes, often in the form of coconut milk, contributing to both culinary delight and various medicinal preparations, enhancing taste and health benefits.

2) Milk:
Coconut milk is derived from grating the flesh of mature coconuts and is a staple in Sri Lankan cooking. It adds creaminess and flavor to curries and desserts. In Ayurveda, it is often used for its cooling properties, contributing to digestive health and balancing body humors.

3) Medicine:
The article emphasizes the medicinal properties of various pot-herbs used in Sri Lankan cuisine. These plants not only serve as food but also play vital roles in traditional medicine, showcasing the convergence of culinary practices and health benefits, aligned with Ayurvedic principles of holistic well-being.

4) Cuminum cyminum:
Commonly known as cumin, Cuminum cyminum is a spice with digestive and appetite-enhancing properties. It is frequently added to curries for flavoring and also serves various medicinal purposes, such as aiding in digestion and purifying blood, indicating its dual role in diet and health in Ayurvedic practices.

5) Ayurveda (Āyurveda, Ayus-veda):
Ayurveda is an ancient system of medicine from India focusing on holistic health. The practices discussed emphasize the usage of indigenous plants, showcasing their culinary and medicinal significance. Ayurvedic principles guiding the use of these plants highlight their roles in maintaining balance and treating ailments effectively through natural remedies.

6) Blood:
In the context of traditional medicine, blood is often referenced concerning various disorders and the purification process. Many plants mentioned possess properties that are believed to aid in increasing blood volume, enhancing circulation, and treating conditions linked to imbalances, illustrating the interconnectedness of dietary and medical applications.

7) Vata (Vāṭa, Vaṭa, Vāta, Vaṭā):
Vata is one of the three doshas in Ayurvedic philosophy representing air and space. Its balance is crucial for physical and mental health. Certain pot-herbs like those listed can pacify Vata, helping to regulate bodily functions and prevent disorders associated with Vata imbalance, such as anxiety and digestive issues.

8) Swelling:
Swelling or edema is often treated with diuretic herbs that promote fluid elimination. In Ayurveda, many plants discussed can reduce swelling by balancing the doshas and enhancing kidney function. Their inclusion in traditional diets not only serves culinary purposes but also addresses medical conditions prevalent in society.

9) Jaggery:
Jaggery, a traditional sweetener made from boiled sap of palms, is prevalent in Sri Lankan cuisine. It is not only used for sweetening dishes but is also valued for its health benefits, such as aiding digestion and providing a quick energy source, bridging culinary enjoyment and health considerations.

10) Science (Scientific):
The article highlights the scientific understanding of traditional uses of pot-herbs, connecting ethnobotany with medicinal properties. Analysis of plants through the lens of science reinforces knowledge of their benefits, ensuring that traditional practices remain relevant and validated within contemporary context, merging culture with scientific inquiry.

11) Water:
Water is essential for plant growth and health, facilitating biochemical processes. In the context of Ayurveda, hydration supports bodily functions, and herbal preparations often underscore the importance of quality water for creating effective remedies. The relationship between water and plant-based medicine emphasizes the foundation of health in traditional practices.

12) Pali (Pālin, Palin, Pālī, Pāli):
Pali is an ancient language of the Indian subcontinent and holds significant cultural value in Buddhism and Ayurvedic texts. Many traditional medical concepts and plant names stem from Pali, reflecting a rich linguistic heritage that enhances comprehension of these practices, making it essential for studying ancient texts and herbal medicine.

13) Curcuma longa:
Commonly known as turmeric, Curcuma longa is a prominent herb in both cooking and medicine. Known for its anti-inflammatory and antiseptic properties, it plays a vital role in curries and traditional remedies, demonstrating its dual utility in enhancing flavors and providing health benefits within Ayurvedic frameworks.

14) Momordica charantia:
Known as bitter gourd or karavella, Momordica charantia is a valuable therapeutic vegetable. It possesses properties that lower blood sugar levels and has been traditionally used to treat diabetes. Its integration into culinary practices showcases the connection between a nutritious diet and managing chronic health conditions.

15) Raktapitta (Rakta-pitta):
Raktapitta refers to a condition in Ayurveda characterized by bleeding disorders or excess blood heat. Certain pot-herbs and their properties can help regulate blood-related issues. This connection underscores the importance of specific botanicals in maintaining blood health and addressing various ailments prevalent in traditional medicinal practices.

16) Shleshma (Śleṣma):
Slesma represents the bodily humor associated with moisture and lethargy in Ayurvedic medicine. The management of Slesma involves dietary choices that include particular pot-herbs that help counteract excessive moisture in the body. Recognizing foods that pacify Slesma is essential for maintaining health and balance in individuals.

17) Pitta (Pītta, Piṭṭā):
Pitta, one of the three doshas in Ayurveda, embodies the fire element and governs metabolism. The article discusses pot-herbs that help regulate Pitta, which can become imbalanced due to excessive heat, leading to inflammation and irritability. Understanding these interactions is vital for maintaining health and dietary balance.

18) Zingiber officinale:
Zingiber officinale, commonly known as ginger, is integral to culinary practices and traditional medicine. It is widely used for its anti-nausea and digestive properties. Its therapeutic applications reflect the convergence of taste and health benefits, highlighting its essential role in both Sri Lankan cuisine and Ayurvedic treatments.

19) Bitter gourd:
Bitter gourd, or Momordica charantia, is recognized for its strong flavor and significant health benefits, particularly in controlling blood sugar levels. Its culinary use is complemented by its medicinal properties emphasizing the importance of integrating healthful foods into diets, aiming for prevention and treatment of chronic illnesses.

20) Snake gourd:
Snake gourd, or Trichosanthes anguina, is a versatile vegetable used in various culinary preparations across South Asia. It is known for its health benefits, including digestion support and balancing bodily humors. The prominence of this gourd underscores the essential link between traditional cuisine and wellness in Ayurvedic practices.

21) Punarnava (Punarnavā, Punarṇava, Punar-nava):
Punarnava, or Boerhaavia diffusa, is recognized for its rejuvenating properties in Ayurveda. It is often used to treat conditions related to fluid retention and is believed to help in blood purification. Its medicinal applications enhance the understanding of herbal plants within the context of health and dietary practices.

22) Karavella (Kāravella):
Karavella refers to Momordica charantia, also known as bitter gourd, emphasizing its useful applications in traditional medicine for controlling blood sugar and aiding digestion. Its inclusion in cuisine reflects a larger cultural approach to health management through diet, balancing flavor and nutrition effectively in Sri Lankan meals.

23) Munidruma (Muni-druma):
Munidruma, or Sesbania grandiflora, is a significant plant known both as food and for its medicinal quality. Used in traditional dishes, it is believed to benefit respiratory health and enhance vitality. Its dual role illustrates the synergistic relationship between dietary choices and health enhancements in Ayurvedic tradition.

24) Nighantu (Nighaṇṭu, Nighamtu):
Nighantu refers to a compendium or glossary of medicinal plants and their properties in Ayurveda. It serves as a crucial reference for understanding plant applications and names, bridging traditional knowledge with contemporary herbal medicine, ensuring accurate identification, preparation, and utilization of botanicals in health practices.

25) Koshataki (Kosātakī, Kośātakī):
Kosataki, known as Luffa acutangula or ridged gourd, emphasizes its culinary uses and health benefits. This plant's role in ayurvedic preparations illustrates the importance of local vegetables in promoting health and wellness, linking traditional diets with medicinal applications across South Asian communities.

26) Vomiting:
Vomiting or nausea can be alleviated through various medicinal herbs in Ayurveda. Specifically, plants like ginger (Zingiber officinale) and cumin (Cuminum cyminum) are highlighted for their roles in digestive health, illustrating the connection between dietary elements and their therapeutic potential in treating gastrointestinal discomfort.

27) Turmeric:
Turmeric, known as Curcuma longa, is famous for its anti-inflammatory and antioxidant properties. It is a cornerstone of Sri Lankan cuisine and Ayurveda, where it is used for its healing attributes. Its dual nature as a flavoring and medicinal agent makes it integral to health and dietary practices.

28) Training:
Training in the context of traditional medicine refers to the education of practitioners in herbal knowledge, culinary uses, and medicinal applications of local flora. This exchange of knowledge is crucial for preserving cultural practices and ensuring that traditional healing methods are respected and utilized effectively.

29) Agastya (Āgastya):
Agastya refers to the plant Sebania grandiflora, known for its culinary and medicinal properties. This plant is utilized in traditional recipes and is valued for its abilities to treat respiratory ailments, demonstrating the interconnectedness of diet and health in regional herbal practices and Ayurvedic medicine.

30) Upodika (Upodikā):
Upodika, referring to Basella alba or Ceylon spinach, showcases its use in both culinary contexts and as a medicinal herb. Celebrated for its nutritional value, this plant is integral in traditional dishes, illuminating how local dietary choices contribute health benefits and support overall well-being within Ayurvedic traditions.

31) Haridra (Hāridra, Haridrā):
Haridra is the Sanskrit term for turmeric (Curcuma longa), known for its color and medicinal properties. It supports digestion and enhances skin health. Its use in both medicine and cooking underlines the importance of natural ingredients in holistic health practices, crucial in Ayurvedic and traditional Sri Lankan medicine.

32) Jiraka (Jīraka):
Jiraka refers to cumin (Cuminum cyminum), a key spice in many culinary traditions. Cumin aids in digestion and is often used to balance doshas in Ayurveda. Its flavor profile and health benefits exemplify the integration of spices in diet as essential components for maintaining health and wellness.

33) Alarka (Ālarka):
Alarka is synonymous with Solanum trilobatum, a plant valued for its culinary uses and medicinal properties. Its berries are utilized in cooking and for treating respiratory issues, bridging the gap between food preparation and health benefits in Ayurvedic practice, reinforcing the significance of local flora in traditional diets.

34) Patola (Paṭola):
Patola indicates the snake gourd (Trichosanthes anguina), used extensively in cooking for its health benefits. It aids digestion and balances bodily humors in Ayurveda. This association reflects how traditional foods contribute to health maintenance, merging culinary and medicinal applications within cultural practices.

35) Sharana (Sārana, Sarana, Saraṇa, Sāraṇā, Śaraṇa, Sāraṇa, Saraṇā, Sarane, Sarāṅa):
Sarana, referring to Boerhaavia diffusa, is recognized for its rejuvenating properties in Ayurveda, especially in treating conditions such as swelling and fluid retention. Its combination of culinary and medicinal use emphasizes the holistic approach of traditional practices in supporting health and wellness through diet.

36) Drug:
Drug refers to medicinal substances derived from plants, illustrating the connection between the culinary and healing properties of pot-herbs. Many plants listed serve dual purposes as food and medicine, showcasing the significance of holistic approaches in health practices within Sri Lankan and Ayurvedic traditions.

37) Agasti (Agastī, Āgastī):
Agasti, another name for Sebania grandiflora, emphasizes its traditional culinary and medicinal uses. Known for its benefits to respiratory health and vitality, this plant's inclusion in meals showcases the close connection between local flora and nutrition, as well as health restoration practices in Ayurveda.

38) Bhindi (Bhiṇḍi):
Bhindi, or okra (Hibiscus esculentus), is a popular vegetable in Sri Lankan and Asian cuisines. It is often incorporated into dishes for its nutritional value and is known for its health benefits, including support for digestive health, illustrating the role of common vegetables in fostering wellness through diet.

39) Vendai (Vendāī):
Vendai signifies ladies' fingers, known for their culinary versatility and health benefits in traditional medicine. Rich in nutrients, it aids in digestion and balances body humors. Its incorporation in local cuisines underscores the importance of nutritious foods in health management and dietary practices among indigenous populations.

40) Bitter:
The word bitter relates to the flavor profile of several medicinal plants, particularly in Ayurveda where bitter herbs are often utilized for their detoxifying and digestive properties. The presence of bitter elements in dietary practices highlights the educational approach towards natural remedies for health maintenance.

41) Sharman (Śarma, Sarmā, Sarma, Sharma, Śarman):
Sharma refers to the author, Priya Vrat Sharma, who contributed to the understanding of medicinal plants in Ayurvedic texts. His work emphasizes the relationship between traditional knowledge and contemporary applications in herbal medicine, facilitating the preservation and propagation of indigenous healing practices.

42) Reason:
Reason signifies the understanding or rationale behind the integration of local plants in diets and medicine. This concept underscores the knowledge shared through generations about plants' health benefits, reinforcing the importance of traditional wisdom in contemporary health practices and dietary regimens.

43) Thirst:
Thirst in the context of herbal medicine relates to the consumption or effects of pot-herbs that help alleviate dehydration. Various plants discussed serve to promote hydration and maintain bodily balance, illustrating the significant interplay between diet and hydration in traditional medicinal practices.

44) Udaya (Udayā, Uday):
Udaya can reference Udaya Rajapaksha, who contributed knowledge on traditional food plants in Sri Lanka. His research emphasizes the importance of understanding local flora in dietary practices, contributing to the integration of health and nutrition education within cultural frameworks of healing and culinary traditions.

45) Priya (Priyā):
Priya pertains to Priya Vrat Sharma, a significant figure in documenting Ayurvedic texts and plant uses. His contributions enrich understanding of traditional medicine, fostering appreciation for indigenous knowledge systems that inform current practices in herbal remedies and dietary supplements critical for health and wellness.

46) Shigru (Śigru):
Sigru refers to Moringa oleifera, known for its rich nutritional profile and health benefits. Often included in traditional dishes, Moringa is recognized for its anti-inflammatory properties, emphasizing the importance of integrating nutritious plants into diets, reflecting the balance of nutritional adequacy and preventive health measures.

47) Horse:
Horse refers to the horse radish tree, or Moringa oleifera (Sigru). It's known for its nutrient-dense leaves and health-promoting properties. Used in various culinary applications and regarded for its medicinal uses, this plant highlights traditional practices of utilizing local flora to enhance nutritional intake and health benefits.

48) Ulcer:
Ulcers denote digestive issues that can be addressed through specific herbal treatments in Ayurveda. Various plants listed, like turmeric and bitter gourd, are known for their healing properties, emphasizing the role of dietary choices in managing ulcers and maintaining overall digestive health within traditional medical frameworks.

49) Cina (Cīna, Cīnā, Ciṉa, Ciṉā, Cīṉā, Cinā):
China is referenced in the context of Cuminum cyminum, which is now cultivated in various regions including China. This highlights the globalization of plant cultivation and awareness of health benefits across cultures, underscoring the importance of cross-cultural exchange in facilitating the use of herbal medications worldwide.

50) Vara (Vāra, Varā, Vārā, Vaṟa):
Vara indicates the Ayurvedic term often associated with health and wellness, related to managing bodily humors. The plants referenced serve to regulate health conditions, exemplifying the integration of food and medicine, reflecting traditional approaches to achieving balance and promoting overall well-being within communities.

51) Rice (Ṛce):
Rice is a staple food in Sri Lankan cuisine, often served with various curries. Its significance extends beyond nutrition, as it forms the base of many meals, integrating with the diverse array of pot-herbs, blending culinary enjoyment with health benefits through balanced, well-prepared traditional diets.

52) Sage:
Sage refers to Munidruma or Sebania grandiflora, valued for its culinary uses and health benefits. This plant supports respiratory health and is often included in traditional remedies, demonstrating the significant intersection between dietary practices and medicinal applications, reflecting cultural practices in food and health management.

53) Fish:
Fish is a common ingredient in Sri Lankan cuisine, praised for its nutritional value, including omega-3 fatty acids. It pairs well with various pot-herbs, contributing to balanced meals. This emphasizes the importance of incorporating diverse food sources for optimal health, reflective of traditional dietary practices in the region.

54) Salt (Salty):
Salt, while primarily used for flavor enhancement, plays a critical role in preservation and health. In the context of traditional cuisines, its moderation is stressed to maintain balance in dietary practices, highlighting the need for mindful consumption of salt within the rich tapestry of Sri Lankan culinary traditions.