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A plant vital for good health

Tumeric powder that is cooked before use

The colloquial name for turmeric is halad or haldi and its botanical name is Curcuma longa. Turmeric is a perennial herb with short and thick stem and multiple branches with unforgettable aromatic smell. The stems are underground (called rhizomes) and have food, medicinal as well as ritual value.

Turmeric is regularly

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Zingiber officinalis

Also known as zingiber, Ginger is a potent culinary spice, often used for extra flavour in both sweet and savoury dishes. The root is the active component, which is widely available, both fresh and dried. A rich source of vitamin C, it also contains vitamin A along with magnesium, calcium and potassium.

Healing properties: A ginger bath is a very healing experience. It

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Trigonella foenum graecum

Known as methi in India, Fenugreek is an annual herb with dark green colour compound leaves. Seeds are brownish in color and have typical odor. They are in long seed vessels i.e. pods. Leaves and seeds are edible part of the plant which have food as well as medicinal value.

Including fenugreek in diet is a normal practice in India and neighboring

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Elettaria Cardamomum, ilayachi or veldoda

Cardamom is one of the world’s famous spices. In India, it is used for flavoring curries, puddings and many other sweet dishes. It is often added to teas, coffees and milk, which adds to their taste. It adds to flavour of the many recipes and in addition, it has medicinal value.

Cardamom grows as a perennial herb. It has underground

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Curry Leaves

Curraya koenigi or curry patta

Curry plant

Curry leaves grow on a small shrub commonly found in backyards or gardens around Indian houses. The leaves are the edible part and they are shiny, dark green, aromatic and slightly bitter in taste. As the colloquial name suggests, these leaves are one of the ingredients of Indian curries, cooked vegetables, salads, chutneys and spices. They add

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Cinnamomum Zeylanicum or dalchini

Cinnamon is a small, bushy and lustrous green tree. Dried leaves and/or dried bark of this tree form a constituent of many spice mixtures as well as of medicines. Both add to the taste and flavour of food in addition to its medicinal value. The leaves are slightly hot and bitter in taste and have a mouth-watering fragrance when cooked or

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