News and Articles on Ayurveda, Yoga, Kundalini and other Indian way of health and medicines.
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.
Certain medicinal products, including tinctures of cardamom, ginger and other aromatic preparations, have been exempted from licensing requirements under Schedule K of the Drugs Rules, 1945. Some of these formulations contain high concentrations of ethyl alcohol, in certain cases up to 80–90% v/v, making them susceptible to misuse for intoxication. References were also received from certain State Governments in this regard.
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.
For people living with diabetes, this is a significant development because insulin therapy is often associated with routine disruption, injection fatigue and hesitation around long-term use. A daily basal insulin schedule means nearly 365 injections a year. Awiqli brings that down to around 52 injections annually, which could make insulin therapy easier to accept for patients who need it but delay initiation because of fear, discomfort or lifestyle concerns.
Nagavalli, commonly known as betel leaf or paan leaf, is a fragrant, heart-shaped leaf valued
In Ayurveda, Parushaka is appreciated as a fruit that helps calm excessive heat, thirst, fatigue and burning sensation. Its taste is pleasantly sweet-sour, making it naturally suitable for hot weather. It is light, refreshing and useful when the body needs hydration without heaviness.
The Minister said the liver, although one of the most resilient and regenerative organs of the human body, is increasingly coming under pressure from unhealthy food habits, disturbed sleep patterns, stressful lifestyles, environmental pollution and lack of physical activity. He said these preventable factors must be addressed through a larger public health strategy.
In the Ayurvedic understanding of food and medicine, vetiver is valued as a cooling, fragrant and calming herb. It is especially remembered for its ability to support the body during heat, thirst, fatigue, burning sensation and excess pitta conditions. The root is light, pleasant and naturally aromatic, making it useful both as a medicinal ingredient and as a daily seasonal wellness support.
