Authentic Ayurveda Medicines and Practices from the Land of Ayurveda
Organised by the AIIA under the Ministry of Ayush on the occasion of Sushruta Jayanti, the seminar has brought together surgeons, researchers, academicians and policymakers from India and eight other countries to discuss advancements in Ayurvedic surgical sciences.
In Sanskrit, Ketaki is also known as Ketaka, Suchipushpa, Sugandha, Krakachapatra and Trinashunya. The name Sugandha refers to its pleasant fragrance, while Suchipushpa points to the sharp, pointed nature of its floral structure.
The name “tailed pepper” comes from the small stalk attached to the dried berry, giving it a tail-like appearance. It resembles black pepper but has a more aromatic, slightly bitter and camphor-like fragrance.
Matulunga belongs to the citrus family and is known for its aromatic rind, juicy pulp and pleasant sour-sweet taste. Unlike sharper lemon varieties, sweet lemon is softer in action and is widely used as a daily fruit juice, especially during summer, tiredness, dehydration, low appetite and recovery after illness. Its gentle nature makes it suitable for many people when taken fresh and in moderation.
Ayurveda honours Shunthi as a daily kitchen medicine. It improves appetite, supports digestion, reduces heaviness, helps clear Ama and brings warmth to the stomach. Because of its sharp, aromatic and heating nature, it is widely used in food, decoctions, churnas, buttermilk preparations and classical formulations.
In Ayurveda, Katphala is mainly valued for disorders involving Kapha accumulation, throat congestion, cough, cold, heaviness, sluggish digestion and excessive secretions. The bark is the most commonly used medicinal part, while the fruit of the plant is also traditionally known in Himalayan food culture.
Saindhava Lavana is valued because it brings flavour without overwhelming the body. Ayurveda treats salt as more than seasoning; it is a substance that affects Agni, doshas, appetite, water balance and tissue softness. Saindhava stands apart because it is considered ruchikara, deepana, vatanulomana and comparatively mild.
Chitraka is considered a powerful herb rather than a casual household spice. It is used in classical Ayurvedic formulations where digestive fire is weak, metabolism is sluggish, appetite is low, and heaviness accumulates in the body.
Under the new arrangement, IP Australia will be able to consult the TKDL while examining patent applications under Australian patent law and established examination procedures.
In Ayurveda, both forms of Jiraka are valued for their ability to kindle Agni, the digestive fire. They help improve taste, reduce heaviness after food, support proper movement of Vata in the abdomen and assist in the digestion of curd, pulses, heavy foods and rich preparations.
