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Brahmi Leaves (Vallarai) - 20gms - Natti
The weight is about 20gms (about 8-11 leaves packet)
Brahmi is a small succulent herb. In India, Brahmi is largely treasured as a revitalizing herb used by Ayurvedic medical practitioners for almost 3000 years.
The herb has been mentioned by several Ayurvedic treaties including Charaka Samhita and Sushruta Samhita in the 3rd Century AD.
Brain Tonic, Memory Booster : Brahmi has been hailed as a memory booster for several centuries. Interestingly, the leaf of brahmi has a similar shape to cerebellum- part of the brain that helps in controlling concentration and memory.Studies show it helps improve memory, attention, and the ability to process visual information. It contains active compounds called bacosides, which have been shown to have antioxidant effects, especially in the brain.Though it is most popular for memory boosting, it has other benefits too:· Reduces Stress & Anxiety: Brahmi reduces stress and anxiety as it decreases the levels of cortisol, which is known as the stress hormone. It counteracts the effects of stress by regulating hormones involved with the stress response.· Promote Sleep: It is also known to support restful and sound sleep.· For Hair Health: Brahmi oil is known to be soothing. Brahmi oil is great for treating a dry scalp and preventing hair fall. The antioxidant components not only help in rejuvenating your scalp but also promote regeneration of healthy hair.· Used to treat cough, bronchitis and asthma.· Effective in regulating blood sugar levels.· Known to provide relief from arthritis, joint pain and other inflammatory conditions.· Provides relief from gastrointestinal disorders and problems such as indigestion and ulcers.
How to use this herb? Here are some tips:
- You can add small quantities of the herb to your soup, salads, chutney, chutney powder or even roti dough or dosa batter.
- Use it in the form of tea by brewing a few Brahmi leaves in water with pepper and honey.
- It can also be added in lassi/ buttermilk / neer mor.
Timare chutney, and Tambuli (a curd-based gravy) are popular dishes made from its leaves in the South.
It has been used for centuries in various forms and its advantages are supported by a vast body of literature and experience, but is hardly mentioned or known about today.
Our efforts are towards trying to build awareness and put such wonderful treasures back on the radar.You may also like
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