Since ancients times, herbs have been in use for treating diseases. there are references to the curative properties of some herbs in the Rigveda, Herbs play a significant role, specially in modern times, when the dangerous effects of food processing and over medication have assumed alarming properties. herbs are now being increasingly used in cosmetics, foods and teas, as well as alternative medicines. They are used in many different ways. They may be used in various forms like food, medicines cosmetics, or fragrance but in all cases their active constituents must be absorbed into body for driving the required benefits.
Basil The classic accompaniment to all tomato dishes and important in Italian cooking. A natural tranquilliser, basil is said to be a tonic and to calm the nervous system. It may aid the digestion and also ease stomach cramps. Basil tea may relieve nausea.
Coriander The pungent leaves are used in curries, salads and sauces. In herbal ism, small fresh bunches are eaten as a tonic for the stomach and heart. Both seeds and leaves are used for strengthening the urinary tract and for treating urinary tract infections.
Dill Widely used in pickles, soups and fish dishes. Dill has proved itself to be effective in the relief of gripes and flatulence. Many babies are given dill in the familiar form of gripe water.
Fennel The feathery leaves, which taste like aniseed, are often added to sauces or stuffings for fish. Both the seeds and leaves can be used to aid digestion and help to prevent excessive wind, insomnia, nausea and vomiting.
Thyme This herb is used widely in cooking for its aromatic flavour, and in medicine as an antiseptic. An infusion can be used as a herbal gargle or expectorant for coughs and catarrh.

The fragrant aromas of exotic spices have been prized since the dawn of civilisation. Today, spices are still valued for their culinary and medicinal properties. With their distinctive colovers and flavours, spices stimulate the appetite and enhance our enjoyment of food. Used in small amounts, spices are of little nutritional value. Spices such as Juniper, Cloves and pepper have long been used to improve the flavour of preserved food as well as to make bland, staple foods more appetising.
Allspice Thought to aid digestion.
Black pepper Stimulates digestion, eases flatulence, relieves constipation and improves circulation.
Caraway seeds Said to relieve flatulence, colic and bronchitis. They also stimulate the appetite, can be used to relieve menstrual pain and increase milk flow in nursing mothers.
Cardamom Relieves indigestion and sweetens the breath when chewed. It also helps to stop vomiting, belching and acid regurgitation. It can be used in the treatment of colds and coughs as well as bronchitis.
Chillies Have been found to be useful in clearing the mucus from airways, so relieving congestion.
Cinnamon Used for indigestion, flatulence and diarrhoea. It also acts as a nasal decongestant.
Cloves The oil has long been used to ease toothache. Coriander seeds Help to stimulate the digestive system. Coriander has also been prescribed in the treatment of diarrhoea and cystitis, as well as infections of the urinary tract.
Mustard seeds The black seeds are hotter than the white. Hot water poured onto crushed mustard seeds and used as a foot bath is said to ward off flu and relieve headaches.
Star anise Relieves flatulence. In the East the fruit is believed to cure colic.
Turmeric In alternative medicine, this spice is said to be a tonic for the liver, to help calm inflammation and to relieve digestive problems. Turmeric improves circulation and also has an antibacterial action.

sddfsdfsdjkl;jl;sddfsdfsd sdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sd
fsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;
dfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;j
dfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdj
ddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sdd
fsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdj
kl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sdd
fsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsd sdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sd
fsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;
dfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;j
dfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdj
ddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sdd
fsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdj
kl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sdd
fsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsd sdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sd
fsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;
dfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;j
dfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdj
ddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sdd
fsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdj
kl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;sdd
fsdfsdjkl;jl;sddfsdfsdjkl;jl;sddfsdfsdjkl;jl;

COMMON PULSES:
Aduki bean Small, sweet-flavoured bean. Used in Oriental cuisine.
Black bean Earthy-flavoured', peasized bean used in Latin American, Chinese and Japanese cuisines.
Black-eyed pea Creamy, kidneyshaped bean with the characteristic black spot. A staple of southern US cooking, it is an excellent source of folate, supplies useful amounts of phosphorus and manganese, and contains zinc, iron, magnesium and thiamin.
Borlotti bean Speckled light brown bean that is popular in Italy.
Broad bean Strongly flavoured bean that can be eaten raw. A useful source of phosphorus and manganese, it also contains iron, zinc, folate, niacin, magnesium and vitamin E.
Cannellini bean Large white kidney bean commonly used in Italian cooking.
Chickpea Round with a nutty flavour, it is used in central Asian and Middle Eastern cuisines; also available as flour. A good source of manganese, it has useful amounts of iron, folate and vitamin E. Chickpeas are the main ingredient ofhummous.
Flageolet bean Pale green, immature kidney bean, popular in France.
Kidney bean Large bean with a meaty flavour; usually dark red but can be black or white
Lentils Staple of south Asian cuisine, available in various colours. Green and brown varieties are a good source of selenium, offer useful amounts of iron and manganese, and also contain phosphorus, zinc, thiamin, B6 and folate.
Lima bean Also called the butter bean, it contains phosphorus and iron. Mung bean Small green bean, often sold in the form of beansprouts. A source of manganese, iron, folate, magnesium and phosphorus.
Pinto bean Long, mottled bean. Among the highest in fibre of the pulses; popular in the United States and Latin America.
Soya bean Used for protein, oil, milk, tofu, flour and soya sauce. It is rich in potassium and is a useful source of magnesium, phosphorus, iron, folate and vitamin E. It contains manganese, vitamin B6and thiamin.
Split pea Yellow or green dried pea; excellent in purees and soups.