Jeera (Cuminum cyminum): A Flavorful Spice with Medicinal Marvels

Introduction:

Spices have always played a fascinating role in the world of gastronomy, tantalizing our taste buds and adding depth to our culinary creations. One such spice that has stood the test of time and captured the hearts of food enthusiasts worldwide is Jeera, scientifically known as Cuminum cyminum. From its aromatic allure to its therapeutic properties, Jeera has earned a remarkable place in both the culinary and medicinal realms.

With its origins dating back to ancient times, Jeera has traversed through cultures, leaving an indelible mark on diverse cuisines across the globe. Known by different names in various languages, such as "cumin" in English, "jira" in Hindi, "kamuṉ" in Tamil, and "zira" in Persian, this small but mighty spice holds a prominent position in culinary traditions worldwide.

Beyond its culinary significance, Jeera has been treasured for its potential health benefits and has long been utilized in traditional medicine systems. From aiding digestion to possessing anti-inflammatory properties, Jeera's therapeutic prowess has been revered for centuries.

In this article, we will embark on a journey to unravel the captivating story of Jeera, exploring its botanical origins, cultural significance, and its remarkable role as both a flavor enhancer and a medicinal marvel. So, let us delve into the captivating world of Jeera, where aroma meets healing properties, and explore the wonders it has to offer.

Historical and Cultural Significance:

Throughout history, Jeera has left its aromatic trail, weaving itself into the tapestry of diverse cultures and cuisines. Let's embark on a journey through time to discover the historical origins, cultivation practices, and cultural significance of this beloved spice.

Historical Origins and Cultivation:

Jeera's origins can be traced back to the ancient civilizations of Egypt and the Mediterranean region. It is believed to have been cultivated and used as a spice as early as 2,000 BCE. The Egyptians considered Jeera as a symbol of love and used it in the mummification process.

Over time, Jeera found its way to the Indian subcontinent, where it flourished and became an integral part of Indian cuisine and Ayurvedic medicine. India has emerged as the largest producer and consumer of Jeera, with regions like Gujarat, Rajasthan, and Uttar Pradesh being major cultivation centers.

Cultural Significance in Different Regions and Cuisines:

Jeera's impact on culinary traditions and its cultural significance is vast and varied. Here are a few notable examples:

Indian Cuisine:

Jeera is a staple spice in Indian cooking, playing a crucial role in flavoring dishes across the country. It is a key component of iconic Indian spice blends like garam masala and curry powder. Jeera rice, a fragrant rice dish flavored with cumin seeds, is a popular accompaniment to many Indian meals.

Middle Eastern and Mediterranean Cuisine:

Jeera has a significant presence in Middle Eastern and Mediterranean cuisines. It adds a distinct earthy and warm flavor to dishes like hummus, falafel, and various meat preparations.

Mexican Cuisine:

Jeera, known as "comino," is an essential spice in Mexican cuisine. It is a key ingredient in dishes like chili con carne, taco seasoning, and salsas, imparting a rich and aromatic profile.

North African Cuisine:

Jeera is widely used in North African cuisines, such as Moroccan and Tunisian. It enhances the flavors of dishes like tagines, couscous, and harissa, contributing to the unique taste of these culinary traditions.

Folklore, Traditional Uses, and Rituals:

Jeera holds a special place in folklore, traditional practices, and rituals in many cultures. Here are a few examples:

Ayurveda:

In Ayurvedic medicine, Jeera is considered a "heating" spice that aids digestion, boosts metabolism, and balances the doshas (bodily energies). It is used in various herbal formulations and remedies for digestive disorders and as a general tonic.

Traditional Healing Practices:

Jeera has been used traditionally to alleviate symptoms of indigestion, bloating, and flatulence. It is believed to have antimicrobial properties and is used in traditional remedies for respiratory ailments and skin conditions.

Rituals and Superstitions:

In some cultures, Jeera is associated with good luck, protection against evil spirits, and warding off the evil eye. It is often used in rituals, ceremonies, and offerings to invoke positive energies and blessings.

 

Jeera's historical origins, widespread cultivation, and cultural significance have cemented its place as a cherished spice in cuisines around the world. Its presence in folklore, traditional uses, and rituals further amplifies its allure and deep-rooted connection with diverse cultures.

Botanical Description:

Jeera, scientifically known as Cuminum cyminum, is an annual flowering plant belonging to the Apiaceae family. Let's explore its physical characteristics and the conditions necessary for its growth.

Physical Appearance:

Height: Jeera typically grows to a height of 20 to 30 centimeters (8 to 12 inches). However, under favorable conditions, it can reach up to 50 centimeters (20 inches).

Leaves: The leaves of Jeera are feathery, pinnate, and finely divided, with thread-like leaflets. They are arranged alternately along the stem and emit a pleasant aroma when crushed.

Flowers: Jeera produces small, delicate, and white or pinkish flowers that form umbels. These umbels consist of many small flowers arranged in a clustered, umbrella-like shape.

Seeds: The seeds of Jeera are the most sought-after part of the plant. They are small, elongated, and slightly curved in shape, resembling caraway seeds. The color of the seeds ranges from light brown to dark brown.

Growing Conditions:

Climate: Jeera thrives in regions with a dry, hot climate. It prefers temperatures between 25 to 35°C (77 to 95°F) during its growing season.

Sunlight: It requires ample sunlight and grows best in full sun exposure.

Soil: Jeera prefers well-drained sandy loam or clay loam soil enriched with organic matter. It can tolerate a pH range of 6.5 to 7.5.

Watering: Adequate irrigation is essential during the initial growth stages, but excessive water can damage the crop. Jeera is drought-tolerant and can withstand periods of limited water availability.

Growing Season: Jeera is primarily cultivated as a cool-season crop. The sowing usually takes place at the onset of the winter season or during the spring season, depending on the geographical location.

Geographical Distribution:

Jeera is native to the eastern Mediterranean region and has been cultivated in various parts of the world. Major producers include India, Iran, Syria, Turkey, and China. In India, the states of Gujarat and Rajasthan are renowned for their Jeera production. The crop's adaptability allows it to grow in other regions with similar climatic conditions, making it a versatile spice across continents.

 

Understanding the physical attributes and growth requirements of Jeera helps in cultivating and nurturing this valuable spice plant. Its ability to thrive in specific climates and soil conditions has contributed to its widespread cultivation in different parts of the world, ensuring its availability for culinary and medicinal purposes.

Culinary Uses:

Jeera (Cuminum cyminum) is renowned for its rich flavor and distinctive aroma, which makes it a prized spice in various cuisines around the world. Let's delve into its extensive culinary applications, flavor profile, and some popular dishes where Jeera plays a starring role.

Flavor Profile and Aroma:

Jeera has a warm, earthy, and slightly bitter taste, accompanied by a strong, aromatic fragrance. Its flavor profile adds depth and complexity to dishes, enhancing their overall taste. When toasted or ground, Jeera releases a nutty and toasty aroma, which further intensifies its allure.

Culinary Applications:

Jeera is a versatile spice used in both whole and ground form, providing a distinct flavor to a wide range of dishes. Here are some common culinary applications of Jeera:

Spice Blends: Jeera is a key ingredient in numerous spice blends worldwide. It is an essential component of garam masala in Indian cuisine, which adds a warm and fragrant note to curries, lentils, and vegetable dishes. Additionally, Jeera features in spice blends like ras el hanout in North African cuisine and taco seasoning in Mexican cuisine.

Rice and Grain Dishes: Jeera-infused rice, known as Jeera rice, is a popular side dish in Indian cuisine. It involves tempering cooked rice with toasted cumin seeds, imparting a delightful aroma and flavor. Jeera is also added to pilafs, biryanis, and couscous preparations, providing a distinct savory touch.

Curries and Stews: Jeera is a staple spice in curries and stews, lending its unique flavor and aroma to these dishes. It pairs well with vegetables, legumes, meats, and seafood, infusing them with a warm and earthy taste. Jeera also plays a crucial role in tomato-based gravies, adding complexity to the sauce.

Soups and Lentil Preparations: Jeera finds its way into a variety of soups and lentil-based dishes. Its addition enhances the overall flavor and aroma, transforming a simple soup or lentil curry into a more satisfying culinary experience.

Bread and Baked Goods: Jeera seeds are often sprinkled on bread and baked goods, such as naan, pita bread, and savory pastries. This imparts a distinct flavor and a visually appealing touch.

Popular Jeera-based Dishes:

Jeera Aloo: A classic Indian dish where potatoes are sautéed with cumin seeds, spices, and herbs, resulting in a flavorful and comforting side dish.

Jeera Rice: Fragrant basmati rice cooked with toasted cumin seeds, making it an aromatic accompaniment to a variety of curries and gravies.

Tacos: Mexican tacos feature ground meat or beans seasoned with cumin, among other spices, creating a savory and aromatic filling.

Chili Con Carne: This iconic Tex-Mex dish incorporates Jeera to add depth and warmth to the flavorful chili sauce.

Moroccan Tagines: Tagines, slow-cooked stews popular in Moroccan cuisine, often contain Jeera to enhance the aromatic and savory character of the dish.

 

These examples are just a glimpse of the countless culinary possibilities that Jeera offers. Its distinct flavor and aroma have made it an indispensable spice in kitchens worldwide, where it brings depth and character to an array of dishes, from traditional recipes to innovative fusion creations.

Medicinal Properties and Health Benefits:

Jeera (Cuminum cyminum) not only tantalizes our taste buds but also offers a range of potential health benefits. Let's explore its medicinal properties, traditional uses in alternative medicine systems, and the scientific evidence supporting its health-promoting effects.

Medicinal Properties:

Digestive Aid: Jeera is known for its carminative properties, which help alleviate digestive discomforts like bloating, gas, and indigestion. It stimulates the secretion of digestive enzymes, enhances bile production, and promotes healthy gut motility.

Anti-inflammatory Effects: Jeera exhibits anti-inflammatory properties, attributed to its active compounds such as cuminaldehyde and thymoquinone. It may help reduce inflammation in the body and alleviate symptoms associated with conditions like arthritis and inflammatory bowel disease.

Antioxidant Activity: Jeera contains antioxidants that scavenge free radicals and protect cells from oxidative stress. This antioxidant activity may contribute to various health benefits, including reducing the risk of chronic diseases and supporting overall well-being.

Antimicrobial Action: Jeera possesses antimicrobial properties and has shown efficacy against various bacteria and fungi. It may help combat microbial infections and support a healthy immune system.

Traditional Uses in Alternative Medicine:

Ayurveda: Jeera has been utilized in Ayurvedic medicine for its digestive and carminative properties. It is used to improve digestion, enhance appetite, and relieve gastrointestinal discomforts. Ayurveda also suggests Jeera for respiratory conditions, menstrual issues, and as a general tonic.

Traditional Chinese Medicine: In traditional Chinese medicine, Jeera is considered to have warming properties and is used to support digestion, regulate Qi (vital energy), and relieve symptoms associated with cold conditions. It is believed to promote healthy spleen and stomach function.

Scientific Evidence:

Digestive Health: Several studies have explored the effects of Jeera on digestion. Research suggests that Jeera may help improve gastric emptying, stimulate digestive enzymes, and reduce symptoms of dyspepsia (upset stomach).

Anti-inflammatory Effects: Jeera's anti-inflammatory potential has been investigated in various studies. It has demonstrated anti-inflammatory activity in animal models and has shown promise in reducing markers of inflammation in conditions like colitis and arthritis.

Antioxidant and Antimicrobial Properties: Scientific studies have confirmed the antioxidant and antimicrobial activity of Jeera. Its antioxidants have been shown to scavenge free radicals and protect against oxidative damage. Jeera extracts have also exhibited inhibitory effects against harmful bacteria and fungi.

 

It is important to note that while scientific research supports the potential health benefits of Jeera, more studies are needed to fully understand its mechanisms of action and evaluate its efficacy in human subjects.

Jeera's medicinal properties and traditional uses in alternative medicine systems have intrigued researchers and health enthusiasts alike. The scientific evidence indicates its potential digestive, anti-inflammatory, antioxidant, and antimicrobial effects.

Nutritional Profile:

Jeera (Cuminum cyminum) is not only rich in flavor but also offers a range of essential nutrients. Let's explore the nutritional composition of Jeera, including key vitamins, minerals, and other bioactive compounds.

Vitamins:

Vitamin C: Jeera contains a notable amount of vitamin C, an antioxidant vitamin that supports immune function, collagen synthesis, and helps protect against oxidative damage.

Vitamin E: Jeera is a source of vitamin E, another antioxidant vitamin that plays a role in protecting cells from oxidative stress and maintaining healthy skin.

Minerals:

Iron: Jeera is a good source of iron, an essential mineral involved in oxygen transport, energy production, and maintaining healthy blood cells.

Calcium: Jeera contains calcium, which is essential for healthy bones, teeth, and muscle function.

Magnesium: Jeera provides magnesium, a mineral involved in various biochemical processes, including muscle and nerve function, energy metabolism, and bone health.

Phosphorus: Jeera is a source of phosphorus, which is important for bone and teeth formation, energy production, and cell growth and repair.

Other Bioactive Compounds:

Essential Oils: Jeera contains essential oils such as cuminaldehyde, which contribute to its distinct aroma and potential health benefits.

Phytochemicals: Jeera contains various phytochemicals, including flavonoids and phenolic compounds, which possess antioxidant and anti-inflammatory properties.

Notable Nutritional Benefits:

Antioxidant Protection: The presence of vitamin C, vitamin E, and phytochemicals in Jeera contributes to its antioxidant activity, helping to neutralize harmful free radicals and protect against oxidative stress.

Iron Source: Jeera's iron content makes it a beneficial spice for individuals at risk of iron deficiency or anemia. Iron is essential for the production of healthy red blood cells and optimal oxygen transport in the body.

Bone Health Support: The combination of calcium, magnesium, and phosphorus in Jeera promotes bone health and may help prevent conditions like osteoporosis.

Digestive Health: While not a significant source of dietary fiber, Jeera's carminative properties may support digestion and alleviate gastrointestinal discomforts.

 

It's important to note that the nutritional composition of Jeera may vary slightly depending on factors such as growing conditions and processing methods. Nonetheless, including Jeera in a balanced diet can provide essential vitamins, minerals, and bioactive compounds that contribute to overall health and well-being.

Usage in Traditional Medicine:

Jeera (Cuminum cyminum) has a long history of traditional medicinal use in various cultures around the world. Let's explore its traditional uses in different medicinal systems, its role in managing specific health conditions, and the preparation methods or formulations employed in traditional medicine.

Ayurveda:

In Ayurvedic medicine, Jeera is highly valued for its medicinal properties. Some traditional uses of Jeera in Ayurveda include:

·        Digestive Disorders: Jeera is used to improve digestion, reduce gas and bloating, and relieve indigestion.

·        Respiratory Health: Jeera is believed to alleviate cough, bronchitis, and asthma symptoms.

·        Menstrual Disorders: Jeera is used to regulate menstrual cycles and relieve menstrual pain.

·        General Wellness: Jeera is considered a general tonic and is used to support overall health and well-being.

Preparation Methods in Ayurveda: Jeera is often used in powdered form or as an ingredient in herbal formulations like churna (powder), decoctions, or herbal teas. It can be consumed orally or applied topically as a paste or oil.

Traditional Chinese Medicine (TCM):

Jeera, known as "Ziran" in TCM, is used in traditional Chinese medicine for various purposes, including:

·        Digestive Support: Jeera is believed to promote healthy digestion, relieve flatulence, and alleviate abdominal discomfort.

·        Cold Conditions: Jeera is used to warm the body and alleviate symptoms associated with cold conditions like cold limbs, diarrhea, and poor appetite.

·        Qi Regulation: Jeera is believed to regulate the flow of Qi (vital energy) in the body and support spleen and stomach function.

Preparation Methods in TCM: Jeera is commonly used in TCM formulations alongside other herbs. It can be decocted (boiled), infused in hot water to make herbal teas, or incorporated into herbal powders, capsules, or extracts.

Other Traditional Medicinal Systems:

Jeera has been used in various other traditional medicinal systems across different cultures, including:

·        Unani Medicine: Jeera is employed in Unani medicine for digestive support, improving appetite, and addressing liver and spleen disorders.

·        Folk Medicine: In folk medicine practices, Jeera is used for its carminative properties, as a digestive aid, and to relieve stomachaches and flatulence.

Preparation Methods in Other Traditional Medicinal Systems: Jeera is used in various forms, including raw seeds, powdered seeds, and as an ingredient in herbal remedies, infusions, or poultices.

 

While Jeera has a rich history of traditional medicinal use, it's important to note that traditional practices may vary, and the efficacy and safety of these uses may not be supported by extensive scientific research.

Safety and Precautions:

While Jeera (Cuminum cyminum) is generally considered safe for culinary use, it is important to be aware of potential safety concerns and take necessary precautions, especially when using it for medicinal purposes. Here are some important considerations:

Allergies: Some individuals may be allergic to Jeera or other spices in the same botanical family, such as coriander or fennel. If you have known allergies to spices or seeds, it is advisable to exercise caution and consider avoiding Jeera.

Pregnancy and Breastfeeding: There is limited scientific research on the safety of Jeera during pregnancy and breastfeeding. It is advisable to err on the side of caution and consult with a healthcare professional before using Jeera in medicinal amounts during these periods.

Conclusion:

Jeera (Cuminum cyminum) is a versatile spice and medicinal plant that has been treasured for centuries. Throughout this article, we have explored various aspects of Jeera, including its botanical description, culinary uses, medicinal properties, nutritional profile, traditional uses in different cultures, ongoing research, and safety considerations.

Jeera's distinct flavor and aroma have made it a beloved spice in cuisines worldwide, adding depth and complexity to dishes. Its extensive use in traditional medicine systems such as Ayurveda and traditional Chinese medicine highlights its potential therapeutic benefits, particularly in supporting digestion, managing inflammation, and promoting overall wellness.

From a nutritional standpoint, Jeera offers essential vitamins, minerals, and bioactive compounds that contribute to overall health. Its antioxidant, antimicrobial, and anti-inflammatory properties have caught the attention of researchers, who are studying its potential applications in various health conditions.

While incorporating Jeera into your culinary or wellness routine, it is important to consider individual sensitivities, potential allergies, and medication interactions. Consulting with a healthcare professional or qualified practitioner can provide personalized guidance and ensure safe usage.

In closing, Jeera's rich history, culinary versatility, and potential health benefits make it a valuable addition to your kitchen and wellness regimen. Whether you sprinkle it on roasted vegetables, use it as a seasoning in curries, or enjoy it as a soothing tea, Jeera can elevate your culinary creations while potentially offering health-enhancing properties. Embrace the flavors and potential benefits of Jeera to embark on a journey of culinary delight and well-being.

Products with Jeera as an Ingredient:

Elzym-L - Ayurvedic Liver Plus Enzyme Syrup:

Elzym-L is an Ayurvedic Liver Plus Enzyme Syrup that combines Jeera and other ingredients known for their liver-supporting properties. The formulation of Elzym-L is designed to promote liver health and support enzyme function within the body.

Fire-up - Ayurvedic Appetizer:

Fire-up is an Ayurvedic appetizer that includes Jeera as one of its key ingredients. Jeera, also known as cumin, plays a significant role in this formulation, which is renowned for its ability to stimulate appetite and improve digestion.

Rejuvenator Capsule - Ayurvedic Power Capsules:

Rejuvenator Capsule is an Ayurvedic power capsule that includes Jeera (cumin) among its ingredients. Jeera plays a significant role in these capsules, which are formulated to promote vitality, stamina, and overall well-being.

Retake 200 ml - Ayurvedic Multi-Vitamin and Multi-Mineral Syrup:

Retake 200 ml is an Ayurvedic multi-vitamin and multi-mineral syrup that includes Jeera (cumin) as one of its ingredients. Jeera's presence in this syrup adds to its nutritional support, enhancing the overall nutrient profile of the product.

Jeera is known for its rich nutritional composition, which includes vitamins, minerals, and other beneficial compounds

Saptras Vati - Ayurvedic Immunity Booster:

Saptras Vati is an Ayurvedic immunity booster that incorporates Jeera (cumin) as one of its ingredients. Jeera's inclusion in this formulation highlights its potential role in enhancing immune function and supporting overall immune health.

Gasovit 170 ml and Gasovit 450 ml - Ayurvedic Antacid Syrups:

Gasovit 170 ml and Gasovit 450 ml are Ayurvedic antacid syrups that feature Jeera (cumin) as an ingredient. Jeera's inclusion in these syrups highlights its digestive benefits and potential soothing properties for acid reflux and indigestion.

Check for ayurvedic medicine manufacturer here

Herbs Alphabetical List

Adraka (Zingiber Officinale), Agar Agar (Gelidium Amansii), Ajamoda (Carum Roxburghianum), Ajwain (Trachyspermum Ammi), Aloevera (Aloe Barbadensis), Alsi (Linum Usitatissimum), Amaltaas (Cassia Fistula), Amla (Emblica Officinalis), Amrapandhi haridra (Curcuma Amada) , Ananthamoola (Hemidesmus Indicus), Apamarg (Achyranthes Aspera), Arand Beej (Ricinus Communis), Arjun (Terminalia Arjuna), Ashoka (Saraca Indica), Ashwagandha (Withania Somnifera), Atibala         (Abutilon Indicum), Babool Gond (Acaia Arabica), Bael / Belpatre (Aegle Marmelos), Bahera (Terminalia Bellirica), Bansa (Adhatoda Vasica), Bavding (Embelia Ribes), Bharangi (Clerodendrum Serratum), Bhringaraj (Eclipta Alba), Bhuiamla (Phyllanthus Niruri), Bhutrina (Cymbopogon Citrastus), Bola (Commiphora Myrrha), Brahmi (Herpestis Monniera), Chandrashoor (Lepidium Sativum), Chameli (Jasminum Officinale), Chirayta (Swertia Chirata), Chirongi Oil (Buchanania Latifolia), Chitra (Plumbago Zeylanica), Dadima Beej (Punica Granatum), Dalchini  (Cinnamomum Zeylanicum), Daruhaldi (Berberis Aristate), Devdaru (Cedrus Deodara), Dhataki (Woodfordia Fruticosa), Draksha (Vitis Vinifera), Gairik (Ochre), Gajar (Daucus Carota), Gali Pan / Paan (Betel Pepper), Gandhpura Oil (Gaultheria Fragrantissima), Garlic Shuddha (Allium Sativum), Goat Milk, Wheat Grass Oil (Triticum Sativum), Gokharu (Tribulus Terrestris), Gorakhganja (Aerva Lanata), Gudmar (Gymnema Sylvestre), Guduchi (Tinosora Cordifolia), Gulab (Rosa Centifolia), Gular (Ficus Glomerata Roxb.), Hadjod (Cissus Quadranglaris), Haldi (Curcuma Longa), Hansraj  (Adiantum Lunulatum), Harad (Terminalia Chebula), Harshingar (Nyctanthes Arbor-Tristis), Hingu (Ferula Ashafoetida), Honey, Indrajaw (Holarrhena Antidysenterica), Ispaghul Husk (Plantago Ovata), Jaiphal (Myristica Fragrans), Jamun (Eugenia Jambolana), Jarul (Lagerstroemia Flos-Reginae Retz), Jatamansi (Nardostachys Jatamansi), Java Kushum (Hibiscus Rosasinensis), Jeera (Cuminum Cyminum), Jyotishmati (Celastrus Paniculatus), Kakarsingi (Pistacia Integerrima), Kali Mirach (Piper Nigrum), Kallaungi (Nigella Sativa), Kalmegh (Andrographis Peniculata), Kantkari (Solanum Xanthocarpum), Kapoor (Cinnamomum Camphora), Kapoor Tulsi (Ocimum Americanum), Karanja (Pongamia Glabra), Karela (Momordica Charantia), Kasni (Cichorium Intybus), Kaunch Beej (Mucuna Pruriens), Khadir (Acacia Catechu), Khatmi (Althaea Officinalis), Kiwi (Actinidia Deliciosa), Kulattha (Dolichos Biflorus), Kumkum/Kesar (Crocus Sativas), Kuth (Saussurea Costus), Kutki (Picrorhiza Kurroa), Lajjalu Mool (Mimosa Pudica), Laksha (Laccifer Lacca), Lal Chandan (Pterocarpus Santalinus), Lata Karanj (Caesalpinia Bonducella Fleming), Lavang (Caryophyllus Aromaticus), Lodhra (Symplocos Racemosa), Makoy (Solanum Nigrum), Manjishtha (Rubia Cordifolia), Mehandi Pan (Lawsonia Alba), Methi (Trigonella Foenum-Graecum), Mooli (Raphanus Sativus), Mulethi (Glycyrrhiza Glabra), Mundi (Sphaeranthus Indicus), Mustaka (Cyperus Rotundus), Nagar Moth (Cyperus Scariosus), Nagbala (Sida Veronicaefolia), Nagkesar (Mesua Ferrea), Naryan/Coconut Oil (Cocos Nucifera) , Neem (Azadirachta Indica), Nilgiri Oil (Eucalyptus Glabulus), Nimbu (Citrus Limon), Nirgundi (Vitex Negundo), Nisoth (Ipomoea Turpethum), Oyester Shell, Padmaka (Prunus Puddum), Palash (Butea Frondosa), Papaya (Carica Papaya), Pashanh Bedh (Coleus Aromaticus), Pipal (Ficus Religiosa), Pipli (Piper Longum), Pitpara (Fumaria Officinalis), Pudina (Mentha Piperata), Punarnava (Boerhaavia Diffusa), Pushkar Mool (Inula Racemosa), Rama Tulsi (Ocimum Gratissimum), Rasana (Pluchea Lanceolata), Revand Chini (Rheum Emodi), Roheda (Tecomella Undulata), Rosary Tulsi (Ocimum Canum), Saindhav Lavan (Chloride of Sodium), Salaki (Boswellia Serrata), Sanay (Cassia Angustifolia), Saunf (Foeniculum Vulgare), Sevam (Pyrus Malus), Shankpushpi (Convolvulus Pluricaulis), Sharpunkha (Tephrosia Purpurea), Shatavari (Asparagus Racemosus), Shetal Chini (Piper Cubeba), Shigru (Moringa Pterygosperma), Shudh Kuchla (Strychnos Nux Vomica Linn), Shyama Tulsi (Ocimum Tenuiflorum), Shyonak (Oroxylum Indicum), Siras (Albizzia Lebbeck Benth), Somlata (Ephedra Vulgaris), Soya Been Oil (Glycine Max), St John's Wort Ext. (Hypericum Perforatum), Sudh Guggul (Balsamodendron Mukul), Sudh Shilajeet (Asphaltum Punjabinum),  Sukshmela (Elettaria Cardamomum), Suranjan Siri (Colchicum Luteum), Svet Chandan (Santalum Album), Svet Moosali (Asparagus Adscenden), Tagar (Valeriana Wallichii), Tejpatra (Cinnamomum Tamala), Terpentine Oil (Pinus Palustris), Til Oil (Sesamum Indicum), Tulsi (Ocimum Sanctum), Ulathkamal (Ambroma Augusta), Vach (Acorus Calamus), Vidari (Pueraria Tuberosa), Van Tulsi (Ocimum Basilicum), Varuna (Crataeva Nurvala), Vijaysaar (Pterocarpus Marsupium), Zoofa (Hyssopus Officinalis)