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Diabazac Syrup - Ayurvedic blood sugar control Medicine | Promote insulin sensitivity

Diabazac is an Ayurvedic syrup that is used to manage diabetes. It is made with a blend of seven herbs, including neem, karela, jamun, gudmar, chirayta, tulsi, and bel patta. These herbs have been shown to support healthy blood sugar levels, promote insulin sensitivity, and aid in weight management. Diabazac is also easy to incorporate into your daily routine, as it comes in a liquid form. Diabazac Syrup also helps with digestion and liver function. It is also easy to incorporate into your daily routine, as it comes in a liquid form. Key features of Diabazac: Made with a blend of seven Ayurvedic herbs Supports healthy blood sugar levels Promotes insulin sensitivity Aids in weight management Easy to incorporate into your daily routine Benefits of Diabazac: Supports healthy blood sugar levels Promotes insulin sensitivity Aids in weight management Enhances digestion and liver function Easy to incorporate into your daily routine List of the seven herbs and their purported benefits: Neem: B

Exploring the Versatility of Draksha (Vitis Vinifera): From Culinary Delights to Ayurvedic Formulations


Draksha, known by its scientific name Vitis Vinifera, is a remarkable plant that has captivated human civilization for centuries. Its significance spans across various cultures and industries, making it a subject of fascination and exploration. As a member of the grape family, Draksha boasts a rich history and a wide range of applications that have shaped our culinary, cultural, and medicinal practices.

Vitis Vinifera, commonly referred to as Draksha, belongs to the Vitaceae family, which includes numerous grape species. This deciduous vine originates from the Mediterranean region and has spread across the globe due to its adaptability and versatility. It is a perennial plant known for its sprawling growth habit, luscious leaves, and clusters of succulent fruits.

Throughout history, Draksha has played a significant role in human civilization. Ancient civilizations revered it for its bountiful harvests, indulging in its sweet and juicy fruits or transforming them into exquisite wines. The cultivation of Draksha dates back thousands of years, with evidence found in archaeological sites and historical records.

Beyond its culinary importance, Draksha holds cultural significance in many societies. It has been an integral part of traditional practices, rituals, and festivities, often symbolizing abundance, celebration, and fertility. Its presence in various mythologies and folklore further illustrates the deep-rooted connection between humans and this extraordinary plant.

Furthermore, Draksha is not merely an indulgence for the taste buds but also a source of nutrition and potential health benefits. The fruits of Vitis Vinifera are packed with vitamins, minerals, antioxidants, and polyphenols, which contribute to its reputation as a health-promoting ingredient. Scientific studies have explored its potential protective effects on the cardiovascular system, immune system modulation, and even anti-cancer properties.

In the industrial realm, Draksha plays a vital role. Its fruits serve as the foundation for winemaking, providing the rich and complex flavors that wine enthusiasts savor. Additionally, Draksha is used to produce raisins, grape seed oil, grape juice concentrates, and a plethora of other grape-derived products that enhance our culinary experiences and provide valuable resources.

As we delve deeper into the botanical, cultural, culinary, and medicinal aspects of Draksha, we begin to appreciate the multifaceted nature of this extraordinary plant. Its allure continues to captivate us, whether in ancient rituals, contemporary dining experiences, or innovative scientific research. Join us on this journey as we explore the wonders of Draksha (Vitis Vinifera) and unravel its secrets that have fascinated humanity for millennia.

Taxonomy and Botanical Description:

Draksha (Vitis Vinifera) is classified within the plant kingdom as follows:

·        Kingdom: Plantae

·        Phylum: Tracheophyta

·        Class: Magnoliopsida

·        Order: Vitales

·        Family: Vitaceae

·        Genus: Vitis

·        Species: Vinifera

Now, let's delve into the botanical features of Draksha:

Growth Habit: Draksha is a deciduous vine that exhibits a climbing growth habit. It has long, flexible stems that allow it to twine and sprawl across supports such as trellises, fences, or other plants. This climbing nature enables the plant to maximize sunlight exposure and optimize its growth.

Size: The size of Draksha can vary depending on the specific cultivar, growing conditions, and pruning techniques employed. In ideal conditions, it can reach impressive lengths, extending up to 10 meters or more.

Leaves: The leaves of Draksha are large, lobed, and heart-shaped. They have a vibrant green color and are typically arranged alternately along the stems. The leaves possess a characteristic palmate veination pattern, with several prominent veins radiating from a central point.

Flowers: Draksha produces small, fragrant flowers that are typically greenish-yellow or pale green in color. These flowers are arranged in clusters known as inflorescences, which emerge from the leaf axils along the stems. The flowering period varies depending on the specific cultivar and growing region.

Fruits: The fruits of Draksha, commonly known as grapes, are one of its most distinctive features. They are small to medium-sized berries that come in a range of colors, including green, red, purple, or black, depending on the cultivar. Grapes are typically round or oval-shaped and have a smooth, thin skin. Each grape contains seeds, although seedless varieties have been selectively bred.

Unique Characteristics and Variations: Within the Vitis Vinifera species, there are numerous variations and cultivars, each exhibiting unique characteristics. These variations contribute to the diversity of grape flavors, colors, and growing preferences. Some variations are known for their sweetness and juiciness, while others are prized for their acidity or unique flavor profiles. Additionally, Vitis Vinifera cultivars can have different levels of tolerance to environmental conditions, making certain varieties more suitable for specific climates or regions.


It is worth noting that the botanical features of Draksha may show some variation due to genetic diversity, environmental factors, and specific cultivation practices. These variations contribute to the rich tapestry of grape diversity and the endless possibilities for culinary, agricultural, and oenological applications.

Historical and Cultural Significance:

Draksha (Vitis Vinifera) holds a profound historical and cultural significance that stretches back thousands of years. Its cultivation and usage can be traced to ancient civilizations, leaving an indelible mark on human history.

Cultural Significance and Traditional Practices:

Grapes, including Draksha, have long been associated with celebrations, rituals, and cultural practices worldwide. In many cultures, grapes symbolize abundance, fertility, and the cycle of life.

Harvest festivals and grape harvest celebrations are common in many wine-growing regions. These festivities involve grape stomping, wine tasting, and the enjoyment of grape-derived products, reflecting the cultural significance of grapes in these communities.

Draksha and grape-derived products also hold a prominent place in traditional culinary traditions. Grapes are used in a wide range of dishes, including desserts, preserves, and vinegars. For example, in Mediterranean cuisines, grapes are paired with cheese, incorporated into salads, or transformed into sumptuous desserts like raisin-studded pastries.

Folklore, Myths, and Legends:

Draksha has inspired numerous folklore, myths, and legends in different cultures. In Greek mythology, the story of Dionysus revolves around the cultivation of grapes and the art of winemaking. Dionysus, the god of wine, was said to have brought the knowledge of viticulture to humanity.

In Norse mythology, the gods Odin and Thor were associated with grapes and wine. Grapes were believed to be a symbol of divine blessings and were connected to the gods' powers and wisdom.

Folklore and legends surrounding grapes and vineyards can be found in various cultures worldwide. These stories often highlight the mystical and transformative qualities associated with grapes and their products.


The historical and cultural significance of Draksha has left an enduring impact on our traditions, rituals, and appreciation of grapes as both a culinary delight and a symbol of cultural heritage. Its association with gods, abundance, and celebrations continues to shape our perception of grapes and their place in our lives.

Geographical Distribution and Cultivation:

Draksha (Vitis Vinifera) has a wide natural geographical distribution, and its cultivation has spread to various regions around the world. Let's explore its natural distribution, preferred climatic conditions, and notable regions for Draksha production:

Natural Geographical Distribution:

Draksha is believed to have originated in the Mediterranean region, specifically in the area spanning from present-day Iran to the eastern shores of the Mediterranean Sea. The wild ancestor of Draksha, known as Vitis vinifera sylvestris, can still be found in certain parts of Europe and Asia.

Preferred Climatic Conditions:

Draksha thrives in temperate to subtropical climates. It prefers regions with warm summers, mild winters, and a moderate amount of rainfall. Generally, Draksha requires a minimum of 150-200 frost-free days to complete its growth cycle.

The optimal temperature range for Draksha cultivation is between 15°C and 25°C (59°F to 77°F) during the growing season. Higher temperatures can promote vine growth, while cooler temperatures contribute to the accumulation of sugars and flavor development in the grapes.

Soil Requirements:

Draksha prefers well-drained soils that retain adequate moisture without excessive waterlogging. Sandy loam or loamy soils with good fertility and organic matter content are ideal. The pH level of the soil should typically be between 6.0 and 7.5, although certain grape varieties can tolerate slightly higher or lower pH levels.

Draksha is relatively adaptable to different soil types, including clay, limestone, and gravelly soils. However, it is essential to ensure proper drainage to prevent waterlogging, which can lead to root rot and other diseases.

Notable Regions for Draksha Production:

Draksha is cultivated worldwide, and different regions are known for their specific grape varieties and winemaking traditions. Some notable regions recognized for their Draksha production include:

Mediterranean Region: The birthplace of Draksha, this region includes countries such as Greece, Italy, France, Spain, and Portugal. These countries have a rich history of grape cultivation and winemaking, with diverse grape varieties and renowned wine regions.

California, United States: California is one of the leading grape-growing regions in the world. Napa Valley, Sonoma County, and Central Coast are particularly known for their high-quality Draksha production, especially for wine production.

South America: Countries like Argentina and Chile have emerged as major players in the global wine industry. The Andean foothills and the Central Valley provide suitable conditions for cultivating Draksha, particularly for the production of Malbec and Cabernet Sauvignon wines.

Australia: Australia is renowned for its diverse wine regions, including Barossa Valley, McLaren Vale, and Margaret River. Draksha cultivation is well-established in these regions, with Shiraz and Chardonnay being prominent grape varieties.

South Africa: South Africa has a long history of grape cultivation, and regions such as Stellenbosch, Paarl, and Constantia are known for producing high-quality wines from Draksha varieties such as Chenin Blanc and Pinotage.


These regions, along with many others across the globe, have developed unique winemaking traditions, grape varieties, and terroir influences that contribute to the diverse world of Draksha production.

It is important to note that Draksha cultivation has expanded beyond its natural distribution range, thanks to advancements in viticulture techniques, global trade, and the discovery of new suitable regions. This has allowed for the production of Draksha in various countries worldwide, each offering its own unique expressions of this remarkable vine.

Nutritional and Medicinal Properties:

Draksha (Vitis Vinifera) possesses notable nutritional value, offering a range of vitamins, minerals, and other beneficial compounds. Additionally, its consumption has been associated with various potential health benefits and medicinal properties. Let's explore these aspects:

Nutritional Value:

Draksha is a rich source of several essential vitamins and minerals. While the exact nutritional composition may vary slightly depending on the grape variety, general nutritional components include:


Draksha contains vitamins such as vitamin C, vitamin K, and certain B vitamins, including thiamine (B1), riboflavin (B2), and pyridoxine (B6). Vitamin C is an antioxidant that supports immune function, collagen synthesis, and iron absorption.


Draksha is a good source of minerals like potassium, calcium, magnesium, and manganese. Potassium is important for maintaining healthy blood pressure and electrolyte balance, while calcium and magnesium are crucial for bone health and muscle function.

Polyphenols and Antioxidants:

Grapes, including Draksha, are particularly rich in polyphenols, including flavonoids (such as quercetin and kaempferol) and resveratrol. These compounds have potent antioxidant properties that help protect cells from oxidative damage caused by harmful free radicals.

Health Benefits and Medicinal Properties:

The consumption of Draksha has been associated with several potential health benefits and medicinal properties, although further research is needed to fully understand and confirm these effects. Some notable areas of interest include:

Cardiovascular Health:

The polyphenols and antioxidants in Draksha have been studied for their potential benefits in supporting cardiovascular health. Research suggests that these compounds may help reduce the risk of heart disease by promoting healthy blood pressure, improving cholesterol levels, and reducing oxidative stress. However, more extensive clinical studies are needed to establish definitive conclusions.

Anticancer Potential:

Some studies have explored the potential anticancer properties of Draksha and its components. Resveratrol, present in grapes, has attracted attention for its ability to inhibit the growth of cancer cells and induce cell death. However, it is important to note that these findings are mainly based on laboratory and animal studies, and further research is required to assess their applicability to human health.

Anti-Inflammatory and Immune Support:

Certain compounds found in Draksha, such as quercetin, have demonstrated anti-inflammatory effects and immune-modulating properties in preclinical studies. These properties may help support a healthy immune system and mitigate inflammatory responses. However, more research is needed to determine the extent of these effects in humans.

Digestive Health:

The fiber content of Draksha, along with its natural sugars and other compounds, can contribute to digestive health. The fiber promotes regular bowel movements and supports gut health, while the natural sugars provide energy for the body.


While there is scientific interest in the potential health benefits of Draksha, it is important to note that individual responses may vary, and these effects should not be considered a substitute for medical advice or treatment.


Citing specific scientific studies or research to support these claims is challenging due to the large volume of ongoing research in this field. It is recommended to refer to peer-reviewed scientific journals or consult with experts in the field for the most up-to-date and comprehensive information on the nutritional and medicinal properties of Draksha.

Culinary and Industrial Uses:

Draksha (Vitis Vinifera) is a versatile fruit with a wide range of culinary and industrial applications. Its flavorsome grapes are used in various forms, offering diverse options for both culinary and industrial purposes. Let's explore the culinary and industrial uses of Draksha:

Culinary Uses:


One of the most well-known uses of Draksha is in winemaking. The grapes' juice is fermented to produce wine, which can range from dry to sweet, red to white, and still to sparkling. Different grape varieties contribute to the distinct characteristics and flavors of the wines produced.

Fresh Consumption:

Draksha grapes are often enjoyed fresh as a snack or incorporated into salads, fruit platters, and cheese boards. The grapes' sweet and juicy nature makes them a popular choice for fresh consumption.

Juices and Juices Blends:

Draksha grapes are pressed to extract their juice, which can be consumed as a refreshing beverage on its own or used as a base for juice blends. The juice can be mixed with other fruits or combined with water for a lighter, thirst-quenching drink.

Jams, Jellies, and Preserves:

Draksha grapes can be cooked down with sugar to create flavorful jams, jellies, and preserves. These spreads can be enjoyed on toast, pastries, or used as fillings in desserts.


Draksha is a popular ingredient in various desserts. Grapes can be incorporated into fruit tarts, pies, cakes, and compotes. Additionally, they can be used in the production of grape-based desserts such as grape sorbet or grape-flavored gelato.

Industrial Applications:


Draksha grapes are often dried to produce raisins. The drying process concentrates the sugars and flavors of the grapes, resulting in a sweet and chewy dried fruit. Raisins are widely used in baking, cooking, and as a standalone snack.

Grape Juice Concentrates:

Draksha grapes can be processed into concentrated grape juice. The juice is extracted from the grapes and then heated to reduce its volume, resulting in a concentrated form. Grape juice concentrates are used as ingredients in the food and beverage industry, including the production of juices, beverages, and flavorings.

Grape Seed Oil:

The seeds of Draksha grapes are rich in oil, which can be extracted and used to produce grape seed oil. Grape seed oil is valued for its high smoke point and mild flavor, making it suitable for various culinary applications, such as cooking, salad dressings, and marinades.

Notable Recipes and Traditional Dishes:

Grape Focaccia: A traditional Italian dish, grape focaccia features grapes, olive oil, and herbs baked on a savory bread base. The combination of sweet grapes and savory bread creates a unique and delightful flavor.

Grape Salad: A refreshing and colorful salad that combines Draksha grapes with ingredients like cheese, nuts, greens, and a tangy dressing. This salad showcases the natural sweetness of the grapes while offering a balance of flavors and textures.

Grape and Walnut Cake: This cake combines the flavors of Draksha grapes and walnuts for a delicious dessert. The grapes add moisture and sweetness to the cake, while the walnuts provide a delightful crunch.


These are just a few examples of the culinary and industrial uses of Draksha. The versatility of this fruit allows for countless other creative applications in both traditional and innovative recipes across cultures.

Current Research and Future Prospects:

Draksha (Vitis Vinifera) continues to be a subject of ongoing research, with scientists exploring various aspects related to its cultivation, health benefits, and potential applications. Here is an overview of current research and future prospects associated with Draksha:

Grapevine Genetics and Breeding:

Researchers are actively engaged in studying the genetics of grapevines to understand their traits, disease resistance, and adaptability. This knowledge is crucial for developing improved grape varieties through breeding programs. The focus is on enhancing traits such as yield, quality, flavor, disease resistance, and resilience to environmental stresses.

Health Benefits and Bioactive Compounds:

Scientists are investigating the bioactive compounds present in Draksha grapes and their potential health benefits. Research is being conducted to understand the mechanisms of action of these compounds and their impact on human health, including cardiovascular health, anticancer properties, and anti-inflammatory effects.

Sustainable Viticulture and Climate Change:

With increasing concerns about climate change, researchers are exploring sustainable viticulture practices and the impact of climate change on grape cultivation. The aim is to develop strategies to mitigate the effects of climate change on grape production, such as adapting to changing temperature and rainfall patterns, improving water management, and reducing the environmental footprint of grape cultivation.

Grapevine Diseases and Pest Management:

Grapevines are susceptible to various diseases and pests that can impact yield and quality. Ongoing research focuses on understanding the biology and management of grapevine diseases, including fungal infections, viruses, and insect pests. Integrated pest management approaches, including biological controls and sustainable disease management strategies, are being explored to reduce the reliance on synthetic pesticides.

Winemaking Techniques and Flavor Profiles:

Researchers and winemakers are continually exploring winemaking techniques to enhance the quality, flavor, and aroma profiles of wines produced from Draksha grapes. This includes fermentation techniques, aging processes, and the impact of different yeasts and bacteria on the final product. The aim is to create unique and distinctive wines that reflect the characteristics of the grape variety and the terroir.

The ongoing research and future prospects associated with Draksha and Vitis Vinifera demonstrate the continuous efforts to improve grape cultivation, enhance wine quality, and explore the health benefits


In conclusion, Draksha (Vitis Vinifera) is a remarkable fruit with numerous attributes and applications. Throughout this article, we have explored its taxonomical classification, botanical features, historical and cultural significance, geographical distribution, nutritional and medicinal properties, culinary and industrial uses, as well as ongoing research and future prospects.

Draksha stands out for its versatility, being cultivated for winemaking, consumed fresh, used in juices, jams, and desserts, and processed into raisins, grape seed oil, and grape juice concentrates. Its nutritional composition, rich in vitamins, minerals, and beneficial compounds like polyphenols, offers potential health benefits, including cardiovascular support, antioxidant properties, and anti-inflammatory effects.

Moreover, ongoing research focuses on genetics, sustainable viticulture, disease management, winemaking techniques, and consumer preferences. This research aims to improve grape varieties, develop sustainable practices, explore potential applications, and meet evolving market demands.

As we continue to uncover the potential of Draksha, it is important to appreciate its versatility, promote sustainable cultivation, and explore its multifaceted benefits. Whether you savor a glass of fine wine, enjoy the sweetness of raisins, or incorporate Draksha into your culinary creations, let this remarkable fruit inspire your journey through flavors, health, and culture.

In the world of Draksha, there is a tapestry of flavors, a symphony of benefits, and a legacy of tradition waiting to be explored. Cheers to the enduring allure of Draksha (Vitis Vinifera)!

Ayurvedic Products with Draksha and Drakshava:

Draksha (Vitis Vinifera) and its derivative, Drakshava, are valuable ingredients in traditional Ayurvedic formulations. Their therapeutic properties have been recognized in Ayurveda, an ancient system of medicine. Several Ayurvedic products utilize the beneficial properties of Draksha and Drakshava, including the following:

Calcizac-I - Ayurvedic Calcium Iron Tablets:

Calcizac-I is an Ayurvedic formulation that combines the nutritional benefits of Draksha and Drakshava with calcium and iron. These tablets are designed to support bone health, maintain healthy iron levels, and promote overall well-being. Draksha and Drakshava contribute to the formulation's efficacy with their natural antioxidants, mineral content, and potential synergistic effects.

Feezac - Ayurvedic Calcium Iron Syrup:

Feezac is an Ayurvedic syrup enriched with Draksha, Drakshava, calcium, and iron. This syrup is formulated to enhance calcium and iron absorption, support healthy hemoglobin levels, and boost energy. The combination of Draksha, Drakshava, and other key ingredients in the syrup provides a comprehensive approach to nutrition and wellness.

Pilzac Tablets - Ayurvedic Piles Tablets:

Pilzac Tablets are an Ayurvedic formulation that includes Draksha, Drakshava, and other synergistic herbs as key ingredients. These tablets are specifically designed to address piles (hemorrhoids) and associated symptoms. The inclusion of Draksha and Drakshava in the formulation aims to provide relief, promote healthy bowel movements, and support gastrointestinal well-being.

Drakshava - Ayurvedic Grape-based Formulation:

Drakshava is a unique Ayurvedic formulation that is primarily based on Drakshava, the fermented grape juice. It is prepared by fermenting Draksha grapes with herbal ingredients and traditional methods. Drakshava is known for its rejuvenating and nourishing properties, making it a popular choice in Ayurveda for promoting overall health and well-being.


Incorporating Draksha and Drakshava in these Ayurvedic products allows for the utilization of their nutritional and medicinal properties, as recognized in Ayurveda. These products aim to support various aspects of health, such as bone health, iron and calcium levels, energy, gastrointestinal well-being, and overall rejuvenation.

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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)



The information provided here is for informational purposes only and should not replace professional medical advice. Always consult a qualified healthcare practitioner for personalized guidance.

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Herbal products and herbal medicine industry is growing rapidly. Manufacturing, distribution, retail and online selling are the major profitable business opportunities in herbal products industry. In this article, we will cover specific things related to starting herbal products business in India whether you are manufacturing, distributing, retailing or online selling. We will cover licenses, certifications and permissions required to start herbal and natural products business. For Distribution and Retailing of Herbal Products: For distribution and retailing of herbal products in India, you will require licenses, certifications and permissions depend upon nature of manufacturing of these products. If a herbal product is manufactured under FSSAI license then you will require FSSAI registration/license to sell and distribute it. If a herbal product is manufactured under ayurvedic manufacturing license or cosmetic manufacturing license, then you will not require any type of license fo

Ayurvedic Medicine Company