Chamomile: A Timeless Medicinal Herb with Modern Applications

Chamomile, belonging to the Asteraceae family, is among the oldest and most versatile medicinal herbs known to humanity. Its medicinal use dates back to ancient civilizations, and it remains highly valued today. Two main varieties are commonly used: German chamomile (Matricaria chamomilla) and Roman chamomile (Chamaemelum nobile). Both types share a striking resemblance, bearing small, daisy-like flowers with white petals surrounding a bright yellow center. The distinct aroma and subtle flavor make chamomile popular in herbal teas and essential oils.

Historically, chamomile has been used for its diverse health benefits, a tradition that continues today. It is particularly rich in antioxidants, especially flavonoids and terpenoids, which are key contributors to its medicinal properties. Flavonoids, such as apigenin, have been studied for their anti-inflammatory effects, making chamomile an effective natural remedy for conditions like arthritis and skin irritations. Its antispasmodic properties help soothe muscle cramps and menstrual pain, while the antibacterial compounds fight infections, particularly those related to the digestive system. Chamomile tea, a popular form of consumption, has long been used to ease digestive complaints such as indigestion, bloating, and gas. Additionally, its calming effect on the nervous system makes it a popular choice for alleviating anxiety and promoting better sleep quality. Drinking chamomile tea before bed is a common practice for those seeking a natural way to improve sleep and reduce insomnia.

Beyond its medicinal applications, chamomile has found its way into skincare products. Its anti-inflammatory and soothing properties help calm irritated skin, reduce redness, and promote a healthy, youthful complexion. Chamomile extracts are often included in lotions, creams, and shampoos, offering relief for conditions like eczema and dry skin.

Throughout history, ancient civilizations such as the Egyptians, Romans, and Greeks recognized the value of chamomile. The Egyptians associated it with the sun god Ra and used it in religious rituals, while the Romans utilized it for healing wounds and promoting relaxation. Today, chamomile’s legacy continues, with ongoing research revealing new potential uses in modern medicine. Its gentle nature, combined with its broad range of applications, ensures that chamomile remains a staple in both traditional and contemporary herbal practices.
Chamomile: A Timeless Medicinal Herb with Modern Applications

The application of saffron

Saffron is one of the most expensive spices globally and an essential part of culinary heritage. Saffron is harvested by hand from the Crocus sativus flower, commonly known as the saffron crocus. The term “saffron” applies to the flower’s thread-like structures called stigma.

Saffron is used in many dishes to enhance the color and the taste of the food and for its medicinal properties. Saffron is used as a spice, yellow food coloring, and as a flavoring agent. Besides its aroma and flavor, saffron is highly-priced because it has various medicinal and health benefits and contains several vitamins and minerals like vitamin A, B, C and niacin.

People commonly use saffron for depression, anxiety, Alzheimer disease, menstrual cramps, premenstrual syndrome (PMS), and many other conditions.

Women use saffron for menstrual cramps and premenstrual syndrome (PMS). Men use it to prevent early orgasm and infertility. Saffron is also used for to increase interest in sex (as an aphrodisiac) and to induce sweating.

Since ancient times, Saffron has been used for skin conditions. It may help improve complexion, decrease dark circles under the eyes, refresh the face and may help manage acne and infections of the superficial layer of the skin.

Saffron contains an impressive variety of plant compounds. These act as antioxidants — molecules that protect body cells against free radicals and oxidative stress. Saffron antioxidants include: crocin, crocetin, safranal, kaempferol

Saffron is called ‘sunshine spice’ because of its beautiful bright yellow color. Saffron is effective in improving mood. Saffron extracts help improve depressive symptoms in individuals and may increase resilience against stress-related issues.
The application of saffron

Curry leaves - aromatic fresh herbs used in cooking

Curry plant belongs to Rutaceae family which is a popular leaf-spice in food due to its distinct aroma by the presence of volatile compounds and ability to improve digestion.

The species name commemorates the botanist Johann König. The Murray commemorates Swedish physician and botanist Johann Andreas Murray who died in 1791. Hence the botanical name of the curry leaves is Murraya koenigii.

Curry leaves are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion.

The curry leaves are a rich source of many carbazole alkaloids with a diverse chemical composition. Solvents like ethyl acetate, ethanol, petroleum ether, water and chloroform have been used by researchers to prepare the plant extracts, and compounds such as alkaloids, flavonoids carbohydrates, and sterol have been reported to be present in them.

Curry leaves are aromatic in nature. The leaves are shiny and smooth with paler undersides. Leaves are pinnate, exstipulate, having reticulate venation and having ovate lanceolate with an oblique base, with 11-21 leaflets, in which each leaflet is 0.79 - 1.57 inch long and 0.39 - 0.79 inch broad.

Curry leaf is an important leafy vegetable. The leaves have a slightly pungent, bitter and acidic taste, and they retain their flavor and other qualities even after drying. They are hence used in various types of curries.

It mainly used in cooking to provide flavoring in cuisine including fish or meat curries, vegetables, fried rice, soup, pickles, egg omelet, scrambled egg, and curry powder as well. Besides, it used as the cuisine; curry leaves have used for centuries for biological activities in human health.

In the eastern Asian community, curry leaves traditionally used in diet to improve appetite and digestion.
Curry leaves - aromatic fresh herbs used in cooking

Arrowroot

Arrowroot (Maranta arundinaceae L.) is a plant belonging to the Marantaceae family that can reach 1.5 to 1.8 m in height, rhizomes with a size between 10 and 25 cm are spindle-shaped, elongated and segmented, separated by slight bottlenecks of scales.

It is cultivated for its edible rhizomes in all the tropical countries of the world. Arrowroot rhizome contains abundant amounts of starch, in addition to non-starch polysaccharides, sugars, protein, lipids and inorganic material.

The arrowroot can be planted in the marginal land and or under plant stands as an intercropping plant. Arrowroot plants can grow in poor lighting conditions and can also grow on infertile land, therefore these characteristics mean that they can be planted in a shaded place. Arrowroot plants can be used in vacant lots under tall trees without interfering with the growth and production of the main crops.

Arrowroot is native to South America but species are also found in Southeast Asia, the Caribbean, Philippines and India.

This plant was used the rhizome and processed into flour or starch that can be used as the raw material for processed food. Flour or starch from a rhizome these plants as sources of carbohydrate. The arrowroot starch is much appreciated in the preparation of desserts, breads, cookies and cakes. Flour products from arrowroot plant have special features, which are easy to digest because the content of the glycemic index (IG) is low so it is very good for health.
Arrowroot

Curry leaves for aroma and flavor

Curry leaves (Murraya koenigii) are a popular leaf-spice used in very small quantities for their distinct aroma due to the presence of volatile oil and their ability to improve digestion.

It belongs to the family Rutaceae (Citrus family) that consists of approximately 150 genera and 1500 species. Curry leaf is an important leafy vegetable. Its leaves are widely used in Indian cookery for flavoring foodstuffs.

Curry leaves is commonly found in the outer Himalayas, from the Ravi eastwards, ascending to 5,000 feet, in Assam, Chittagong, Upper and Lower Burma. It is also found in evergreen and deciduous forests of peninsular India, often as underwood

The leaves have a slightly pungent, bitter and feebly acidic taste, and they retain their flavor and other qualities even after drying. It is an important ingredient in Indian curries owing to its fragrance and aroma. This plant is known to be the richest source of carbazole alkaloids.

The major component responsible for the aroma and flavor has been reported as D-α-pinene, D-sabinene, caryophyllene, D-α-terpinol, cadinol, di-α-phellandrene, dipentene and cadinene.

Essential oils from curry leaves serves as a main component in the production of soap, lotions, massage oils, diffusers, potpourri, air fresheners, body fragrance, perfume oils, aromatherapy products, bath oils, hair treatments, and many more.

Curry leaves for aroma and flavor

Edible legume of lentils

Leguminous plant high in fiber, lentil is one of the early domesticated plant species, as old as those of einkorn, emmer, barley and pea. The plant was given the scientific name Lens culinaris in 1787 by Medikus, a German botanist and physician.

Lentil seeds comprise of 1-2% fat, 24–32% proteins and minerals (iron, cobalt and iodine) and vitamins (lysine and arginine). In addition, lentil is richer in total soluble fiber than peas and chickpeas. Lentil seeds also have high antioxidant activity compared to other grain legume species mainly due to specific phenolic compounds.

Lentil protein are comprised of around 16% albumins, 70% globulins, 11% glutelins and 3% prolamins and its concentrates have been used to replace eggs in production of protein enriched doughnuts, angel food cake, and muffins.

Furthermore, lentil flour was used to make gluten free crackers, lentil flour with transglutaminase has been used as a binding agent to make protein-enriched restructured beef steaks or beef patties. While lentil protein isolates have been used as an emulsifier to produce salad dressings.

In Indian sub-continent mostly, lentils consumed as ‘Dal’ by removal of outer skin and separation of cotyledons, snacks and soup preparation etc. It is easy to cook and easily digestible with high biological value. Dry leaves, stems, empty and broken pods are used as valuable cattle feed.
Edible legume of lentils