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MORELS - GUCHI

Morels are a widely distributed edible fungus which has a brown oval or pointed fruiting body with an irregular honeycombed surface bearing the spores. It is a genus of edible mushrooms closely related to anatomically simpler cup fungi. These distinctive fungi have a honeycomb appearance, due to the network of ridges with pits composing their cap. Morels are a type of mushrooms which can be found growing all over the world in a wide variety of habitats every spring. They are among the most prized of the edible mushrooms because they have a rich and complex flavor that goes well with almost any food. They also have a very distinctive appearance which makes them readily identifiable, assuming they can be found at all, since they're notorious for being very elusive. These mushrooms can be eaten fresh or dried. Fresh morels have a slightly chewy texture and a rich smoky flavor. They are used in a wide range of dishes, but are very popular in cream sauces, as a plain side dish, grilled, or in any other dish calling for fresh fungus. Dried morels are often used in soups, stuffings, and stews, because the flavor of the mushroom is intensified by the drying and will be brought out by the slow cooking.

ANARDANA - POMEGRANATE

Anardana refers to the dried seeds of the pomegranate fruit. A variety of wild pomegranate called daru, which grows in the southern Himalayas, is reputed to yield the best anardana. Bits of pomegranate pulp remain on the seeds as they dry, so the slightly sticky seeds with a fruity, mildly sweet and tangy taste are used as a souring agent in Indian cuisine. They are used mainly in vegetable and legume dishes, as well as a few Moghlai dishes. Roasted and ground anardana replaces lime juice in the cuisines of regions where fresh lime in not available in certain seasons. Pomegranate seeds are used as a souring agent in Indian cooking, in a manner similar to tamarind, kokum and amchur. With their sweetish sour flavour, they are a wonderful addition to vegetable and legume dishes like Chole, Dal Tadka and Aloo Anardana. Dried pomegranate seeds are also used in Iranian cooking. It is an interesting alternative to raisins in cakes and other European desserts. Interestingly, pomegranate seeds also have preservative qualities (similar to the properties of lemon juice) and can also be used as a thickening agent.

DHANIA - CORIANDER

Coriander or dhania is a common sprinkle and condiment used in most households–especially in India. It not only adds to the flavour of a dish but also lends it a very appetizing aroma. But there is much more to this humble leaf than just flavour. Here are the 10 health benefits of coriander leaves. The word "coriander" in food preparation may refer solely to these seeds (as a spice), rather than to the plant. The variety C. s. vulgare has a fruit diameter of 3–5 mm (0.12–0.20 in), while var. C. s. microcarpum fruits have a diameter of 1.5–3 mm (0.06–0.12 in). Large-fruited types are grown mainly by tropical and subtropical countries, e.g. Morocco, India, and Australia, and contain a low volatile oil content (0.1-0.4%). They are used extensively for grinding and blending purposes in the spice trade. Types with smaller fruit are produced in temperate regions and usually have a volatile oil content around 0.4-1.8%, so are highly valued as a raw material for the preparation of essential oil.

RAJMAH - KIDNEY BEANS

The kidney bean is a variety of the common bean (Phaseolus vulgaris). It is named for its visual resemblance in shape and color to a kidney. Red kidney beans are commonly used in chili con carne and are an integral part of the cuisine in northern regions of India, where the beans are known as rajma and are used in a dish of the same name.

One cup of boiled kidney beans (177 g) contains approximately 15 grams of protein, accounting for 27% of the total caloric content. Although the nutritional quality of bean proteins is lower than animal proteins, beans are an affordable alternative for many people in developing countries. In fact, beans are one the richest plant-based sources of protein, sometimes referred to as “poor man’s meat”. Kidney beans are mainly composed of carbs.Carbs in kidney beans are known as starch, which accounts for approximately 72% of the total calorie content.

BADAM - ALMONDS

In Iran, India, Afghanistan, Azerbaijan and other Central Asian countries, it is known as bādām. It was spread by humans in ancient times along the shores of the Mediterranean into northern Africa and southern Europe, and more recently transported to other parts of the world, notably California, United States.Domesticated almonds appear in the Early Bronze Age (3000–2000 BC) such as the archaeological sites of Numeria (Jordan), or possibly a little earlier. Another well-known archaeological example of the almond is the fruit found in Tutankhamun's tomb in Egypt (c. 1325 BC), probably imported from the Levant.Of the European countries that the Royal Botanic Garden Edinburgh reported as cultivating almonds, Germany is the northernmost, though the domesticated form can be found as far north as Iceland.

BANAFSHA

Banafsa consists of dried aerial parts from Viola odorata Linn, belonging to family Violaceae.It is indigenous to India and found in Kashmir, Himachal Pradesh (Chamba) and Kumaon hills.The drug banafsha in the market is available in different forms, which constitute various aerial parts of plant.The leaves are found to contain an essential oil, alkaloid and a colouring matter. It has a very agreeable flavour and is used for high grade perfumes. The root stocks contain saponins, a glycoside of methyl salicylate responsible for expoctorant property, an essential oil and alkaloid odoratine. Flowers contain a substance known as violine, volatile oil, rutin and cyanin. It contains 0.1% concentrate responsible for highly pleasant odour of the drug.
The herb is used as expectorant, diaphoretic and antipyretic. The herb shows antibacterial and antifungal behaviour, and hence used in the treatment of eczema. It is used in the form of sarbat. The flowers are emollient and are said to relieve pain due to cancerous frowth. The leaves in large doses and seeds are cathartic. Violin is an emetic.

REETHA - SOAP NUT

Reetha is one of the popular herbs listed among the Ayurveda, I am going to introduce to benefits and uses of reetha (soapnut) for hair, skin & different health properties. It is mainly popular for good hair health.Soapnut is the English name of the fruit of soapnut tree, which is known as Reetha in Hindi. The soapnut tree is a member of the sapindus genus and belongs to the lychee family, Sapindaceae.
Reetha continues to be listed as a well-known herb in the record of herbs and minerals in Ayurveda. The jeweler expert in India makes use of this herb to resurrect the shed lighting of ornaments that is built of cherished metals such as silver, gold and many others.
Reetha is famous for the beneficial effect on hair as it is good for the health of hair.Therefore, Reetha is implemented as the key ingredient in soaps and shampoos for cleaning hair. It includes "saponins" that is natural surfactants because of this property of soapnuts can be applied for cleaning.Soapnut is a mild, affordable, and fully natural substitute to the chemical detergents that are commonly used.

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