Study on the medicinal value of herbs in Manipuri cuisine.
Journal name: Ayushdhara
Original article title: Study on medicinal value of herbs and vegetables commonly used in manipuri cuisine through ayurvedic perspective
AYUSHDHARA is an international peer-reviewed journal. It focuses on research in Ayurveda, Yoga, Unani, Siddha, Homeopathy, Allopathy, and Pharmaceutical Sciences.
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*Loukrakpam Victoria devi
P. G. Scholar, Department of Samhita & Siddhanta, Govt. Ayurvedic college, Jalukbari, Guwahati, Assam
Khagen Basumatary
Professor & Head, Department of Samhita & Siddhanta, Govt. Ayurvedic college, Jalukbari, Guwahati, Assam
Ayushdhara:
(A peer-reviewed, bi-monthly open-access journal)
Full text available for: Study on medicinal value of herbs and vegetables commonly used in manipuri cuisine through ayurvedic perspective
Year: 2017
Copyright (license): CC BY-NC-SA 4.0
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Summary of article contents:
Introduction
Manipur, located in north-eastern India, is renowned for its rich biodiversity and unique cultural heritage. The region is home to an abundant variety of medicinal plants, many of which are integral to the traditional cuisine of the Meitei community. This study aims to explore the medicinal value of 14 herbs and vegetables commonly used in Manipuri cuisine through the lens of Ayurveda. By identifying the healing properties of these local plants, the authors hope to increase awareness of their health benefits and encourage their incorporation into daily dietary practices.
Medicinal Benefits of Local Herbs: A Focus on Polygonum Posumber
One significant herb explored in this study is Polygonum posumber, known locally as Phakpai. This plant, classified in the family Polygonaceae, is identified by its astringent taste and cooling properties according to Ayurvedic principles. The leaves and shoots are consumed raw and utilized in traditional dishes, particularly in a chutney called Eromba. The medicinal benefits of Phakpai are notable; its crushed leafy shoots can be applied to the forehead to alleviate fever, while its raw leaves are effective in managing hypertension. Additionally, the herb is believed to possess various other health-promoting effects, including applications for ulcers and digestive issues.
Nutritional and Medicinal Value of Common Vegetables: Spotlight on Euryale Ferox
Another noteworthy plant is Euryale ferox, more commonly known as Thangjing or Makhana. This aquatic herb is rich in nutrients, providing a significant source of protein, carbohydrates, and minerals. Traditionally, both the immature and mature fruits are consumed, offering a sweet taste along with a range of health benefits. According to the study, Makhana is considered useful for ailments such as diabetes, burns, and post-partum weakness. Its seeds are also valued for their tonic, astringent, and deobstruent properties. This highlights the dual role of Euryale ferox as both a food item and a medicinal agent, showcasing the integration of health benefits into daily food consumption in Manipuri culture.
Conclusion
The exploration of medicinal plants and vegetables in Manipuri cuisine underscores the need to raise public awareness about their health benefits, especially in a global landscape increasingly dominated by fast food and unhealthy dietary habits. By understanding and redefining these local herbs and vegetables through an Ayurvedic perspective, communities can harness their medicinal properties for treatment and prevention of various ailments. This study emphasizes the importance of preserving traditional knowledge and promoting the use of local flora for better health outcomes, thus contributing to the overall wellness of the population. Further research is encouraged to bring even more underutilized plants into mainstream Ayurvedic practices.
FAQ section (important questions/answers):
What is the focus of the study on Manipuri cuisine?
The study explores the medicinal value of 14 herbs and vegetables commonly used in Manipuri cuisine, highlighting their health benefits through an Ayurvedic perspective and promoting awareness of traditional food practices.
Which community's cuisine is primarily studied in this research?
The research primarily focuses on the Manipuri cuisine of the Meitei community, which emphasizes seasonal vegetables and local herbs cultivated in kitchen gardens, showcasing the region's biodiversity.
What are some benefits of the herbs studied?
The herbs studied, such as Polygonum Posumber and Euryale Ferox, offer various health benefits including lowering blood pressure, treating ulcers, and providing nutritional support for conditions like diabetes and infections.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for “Study on the medicinal value of herbs in Manipuri cuisine.”. 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) Habitat:
The term 'habitat' is used multiple times in the text to describe the natural environment where certain herbs and plants native to Manipuri cuisine grow, such as aquatic or robust tree settings.
2) Karma (Karman):
[see source text or glossary: Karma]
3) Virya:
'Virya' refers to the potency or energy of a plant, defining its hot or cold quality; for example, 'Shita' (cold) or 'Ushna' (hot).
4) Rasa (Rasha):
'Rasa' means taste; examples given include sweet (Madhur), bitter (Tikta), pungent (Katu), and astringent (Kashaya), each influencing the Dosha balance.
5) Dosha (Dosa):
'Dosha' refers to the fundamental bodily principles in Ayurveda (Vata, Pitta, Kapha), mentioned frequently in the article in the context of herb effects.
6) Family:
'Family' refers to the biological classification of plants, such as Rutaceae or Liliaceaea, contextualizing the herbs within a taxonomical framework.
7) Katu:
'Katu' is the Sanskrit term for pungent taste noted in the text as a characteristic of certain herbs influencing Doshas like Kapha.
8) Pitta:
'Pitta' is one of the primary Doshas mentioned in the text, often related to heat and is balanced or aggravated by various plants.
9) Dravyaguna (Dravya-guna):
In the text, 'Dravyaguna' references the study of the properties of substances; it is a classical Ayurvedic term for pharmacological and therapeutic attributes.
10) Varanasi (Varanashi):
'Varanasi' is cited as the publication location for several references, indicating the source of the Ayurvedic literature used for this study.
11) Vijnana:
'Vijnana' refers to knowledge, particularly in the context of 'Dravyaguna-vijnana,' indicating the scientific and therapeutic understanding of medicinal substances.
12) Bharati:
[see source text or glossary: Bharati]
13) Sharman (Sarma, Sharma, Sarman):
'Sharma' is mentioned as a professor and authoritative source in Ayurvedic literature, contributing to the references used in the article.
14) Sita (Shita):
'Shita' describes the cooling potency of a plant, as used in defining the therapeutic properties of herbs like Polygonum Posumber.
15) Hindi (Himdi):
'Hindi' is given in the text for common names of plants, highlighting the regional language nomenclature, such as 'Pethar' for Benincasa Hispida.
16) Bitter:
'Bitter' is translated as 'Tikta' in the text, indicating one of the primary Rasas (tastes) with specific effects on the Doshas.
17) Kashaya (Kasaya):
'Kashaya' means astringent taste as mentioned frequently in the text, affecting Dosha balance, especially Kapha and Pitta.
18) Kapha:
'Kapha' is another primary Dosha described in Ayurveda. In the text, it is frequently mentioned in relation to the properties of various herbs.
19) Tikta:
'Tikta' is the Sanskrit term for bitter taste featured in the text to describe the properties of herbs like Zanthoxylum Acanthopodium.
20) Ushna (Usna):
'Ushna' defines the heating potency of certain herbs in the text, indicated to influence Doshas, predominantly Kapha and Vata.
21) Simha:
'Sinha' is an author cited multiple times in the text, having written about the medicinal plants of Manipur.
22) Devi:
'Devi' refers to Loukrakpam Victoria Devi, the primary author of the study focusing on the Ayurvedic perspective of Manipuri culinary herbs.
23) Food:
The text emphasizes 'food' as not only a nutritional entity but also as medicine highlighting the importance of traditional Manipuri cuisine rich in medicinal herbs.
24) Sanskrit:
'Sanskrit' is referenced in names and classification of herbs in Ayurvedic texts, providing traditional nomenclature and definitions.
25) Indian:
'Indian' refers to the geographical setting of the study, emphasizing the rich Indian biodiversity and traditional Ayurvedic practices mentioned in the article.
26) India:
'India' emphasizes the geographic region where the study is situated, reflecting the traditional and cultural relevance of Manipuri cuisine to the country.
27) Fever:
'Fever' is mentioned as a condition treated with various medicinal plants listed in the text, highlighting traditional Ayurvedic applications for reducing fever.
28) Ayurveda (Ayus-veda):
'Ayurveda' is the traditional Indian medical system under whose framework the herbs and vegetables used in Manipuri cuisine are analyzed for medicinal value.
29) Disease:
'Disease' pertains to various health conditions like hypertension, ulcers, and leprosy that are treated using medicinal herbs as described in the article.
30) Ulcer:
'Ulcer' is mentioned in the context of several plants, such as the extract of Benincasa Hispida fruit, used in treating stomach ulcers.
31) Blood:
'Blood' is discussed in relation to 'Raktapitta,' a condition treated with herbs like Euryale Ferox, indicating traditional medicinal uses impacting the circulatory system.
32) Amla:
'Amla' means sour taste; it is mentioned in the text as a Rasa affecting Doshas particularly highlighted in the description of Hibiscus Cannabinus.
33) Hair:
'Hair' relates to medicinal uses described in the text, such as the use of Allium Odorum leaf juice for scalp and hair growth.
34) Inflammation:
'Inflammation' is a condition treated with various herbs mentioned in the text, exploring their anti-inflammatory properties according to Ayurvedic wisdom.
35) Leprosy:
'Leprosy' is a disease mentioned in the medicinal uses of several herbs in the text, such as Centella Asiatica, known for its anti-leprosy properties.
36) Cilli:
'Chilli' refers to one of the ingredients combined with traditional herbs in Manipuri cuisine, adding flavor and medicinal benefits.
37) Tree:
'Tree' is mentioned in the context of habitat, describing the robust nature of certain medicinal plants like Parkia Javanica, which are considered trees.
38) Fish:
'Fish' is referenced as a common ingredient in Manipuri cuisine, often combined with medicinal herbs to enhance both flavor and health benefits.
39) Raktapitta (Rakta-pitta):
'Raktapitta' is an Ayurvedic condition involving bleeding disorders, treated with herbs such as Euryale Ferox as mentioned in the text.
40) Discussion:
'Discussion' frames the interpretative section where the health benefits and Ayurvedic properties of Manipuri culinary herbs are explored in the text.
41) Siddhanta (Siddha-anta, Siddhamta):
Siddhanta refers to doctrines or principles in Ayurveda, specifically the department overseeing the study discussed in the article.
42) Flavonoid:
'Flavonoid' refers to biochemical constituents in the plants, contributing to their medicinal properties such as anti-inflammatory and antioxidant effects.
43) Samhita:
Samhita refers to the classical Ayurvedic texts which form the basis for much of the analysis and research presented in the article.
44) Mineral:
'Mineral' indicates the nutritional content of plants, such as the presence of calcium and iron in Euryale Ferox, highlighting their dietary significance.
45) Brahmi:
Brahmi, or Centella Asiatica, is mentioned both as a traditional herb in Manipuri cuisine and as an esteemed Ayurvedic herb with cognitive benefits.
46) Medhya:
'Medhya' means intellect-promoting; it is used in the text to describe the properties of Benincasa Hispida and Centella Asiatica.
47) Nature:
'Nature' signifies the intrinsic qualities of herbs such as hot, cold, astringent, or sweet, affecting their use in Ayurvedic treatments.
48) Powder:
'Powder' is noted as a form of medicine, like dried leaf powder of Centella Asiatica, used for treating ailments such as tuberculosis.
49) Thirst:
'Thirst' is a condition mentioned in the text where certain herbs, e.g., Nelumbo Nucifera, are efficacious in remedy as per Ayurvedic treatment.
50) Maroi:
'Maroi' is a local name for herbs like Allium Odorum and Allium Hookerii, highlighting their culinary and medicinal uses in Manipuri cuisine.
51) Sugar:
Sugar is mentioned as an additive in traditional dishes like 'Ooti' prepared with Benincasa Hispida, blending culinary and therapeutic benefits.
52) Lepa:
'Lepa' refers to an external application or paste made from herbs, as seen with Centella Asiatica for treating skin eruptions.
53) Soup:
'Soup' or broth made from certain herbs is highlighted as a way to extract and consume medicinal benefits, such as the plant decoction of Centella Asiatica.
54) Sour:
'Sour' refers to 'Amla' Rasa in the text, influencing Dosha balance and described in relation to the properties of Hibiscus Cannabinus leaves.
55) Drug:
'Drug' in this context refers to medicinal plants analyzed in the article, evaluated for their therapeutic properties in Ayurveda.
56) Cultural diversity:
'Cultural diversity' highlights the variety of traditional medicinal practices and culinary heritage encompassed in Manipuri cuisine, emphasizing its uniqueness.
57) Nelumbo nucifera:
'Nelumbo Nucifera,' also known as lotus, is discussed for its use in treating diseases like diarrhea and for purifying the blood.
58) Eastern India:
'Eastern India' situates the geographic and cultural context of the study, emphasizing the region's rich biodiversity and traditional practices.
59) Benincasa hispida:
'Benincasa Hispida,' referenced as 'Torbot,' is studied for its medicinal uses such as treating stomach ulcers and having a cooling effect.
60) Pharmacognostical:
'Pharmacognostical' refers to the scientific study of medicinal plants, as conducted in the research referenced in the article.
61) Tuberculosis:
'Tuberculosis' is a disease mentioned in the text, treated with traditional herbs like Centella Asiatica as part of Ayurvedic remedial practices.
62) Purification:
'Purification' refers to the cleansing properties of certain plants, like Nelumbo Nucifera, used in Ayurvedic medicine for blood purification.
63) Sutrasthana (Sutra-sthana):
'Sutrasthana' refers to a section in the classic Ayurvedic texts, where principles like 'all matter as therapeutic' are articulated.
64) Kaphapitta (Kapha-pitta):
'Kapha-pitta' highlights the dual influence certain herbs have on these Doshas, balancing them to promote health, as described in the text.
65) Mahabhuta (Maha-bhuta):
'Mahabhuta,' or the five great elements, foundational in Ayurveda, are referenced in understanding the therapeutic properties of herbs not directly mentioned in classical texts.
66) Meenakshi:
[see source text or glossary: Meenakshi]
67) Knowledge:
'Knowledge' in this context refers to the Ayurvedic wisdom utilized to understand and define the medicinal value of Manipuri herbs and vegetables.
68) Substance:
[see source text or glossary: Substance]
69) Rasayana (Rasa-ayana):
'Rasayana' refers to rejuvenation; herbs like Brahmi are mentioned as Rasayana, promoting longevity and cognitive benefits in Ayurvedic literature.
70) Kushmanda (Kusmanda, Kushmamda):
'Kusmanda,' the Sanskrit name for Benincasa Hispida, is mentioned to underline its medicinal properties like promoting intellect (Medhya).
71) Vomiting:
'Vomiting' is a symptom addressed by certain medicinal plants mentioned in the text, such as leaves and flowers of Nelumbo Nucifera.
72) Swelling:
'Swelling' is a condition treated with plant extracts in Ayurveda, such as Centella Asiatica being applied to reduce inflammation and abnormal growths.
73) Prameha:
'Prameha' refers to urinary disorders, with certain herbs like Nelumbo Nucifera described in the text to be effective against Pittaja Prameha.
74) Grahani:
[see source text or glossary: Grahani]
75) Singara (Simgara):
'Singara' is the common name for Trapa Ntans, described in the text for its nutritional and medicinal benefits like treating thirst and urinary disorders.
[Note: The above list is limited to 75. Total glossary definitions available: 92]