ABSTRACT
References .............................................................................................................. 156 9.2 Black Pepper ................................................................................................. 157
9.2.1 Origin and Distribution .................................................................... 157 9.2.2 Features ............................................................................................. 158 9.2.3 Properties and Uses in Ayurvedic System of Medicine ................... 158 9.2.4 Traditional Uses and Folklore........................................................... 159 9.2.5 In the Kitchen ................................................................................... 159 9.2.6 Chemical Constituents and Uses as Functional Food....................... 160
References .............................................................................................................. 162 9.3 Cardamom .................................................................................................... 163
9.3.1 Origin and Distribution .................................................................... 163 9.3.2 Features ............................................................................................. 164 9.3.3 Properties and Uses in Ayurvedic System of Medicine ................... 164 9.3.4 Traditional Uses and Folklore........................................................... 164 9.3.5 In the Kitchen ................................................................................... 165 9.3.6 Chemical Constituents and Uses as Functional Food....................... 165
References .............................................................................................................. 167 9.4 Cinnamon...................................................................................................... 169
9.4.1 Origin and Distribution .................................................................... 169 9.4.2 Features ............................................................................................. 170 9.4.3 Properties and Uses in Ayurvedic System of Medicine ................... 170 9.4.4 Traditional Uses and Folklore........................................................... 171 9.4.5 In the Kitchen ................................................................................... 171 9.4.6 Chemical Constituents and Uses as Functional Food....................... 172
References .............................................................................................................. 174
9.5 Clove ............................................................................................................. 176 9.5.1 Origin and Distribution .................................................................... 176 9.5.2 Features ............................................................................................. 176 9.5.3 Properties and Uses in Ayurvedic System of Medicine ................... 177 9.5.4 Traditional Uses and Folklore........................................................... 177 9.5.5 In the Kitchen ................................................................................... 177 9.5.6 Chemical Constituents and Uses as Functional Food....................... 178
References .............................................................................................................. 179 9.6 Coriander ...................................................................................................... 180
9.6.1 Origin and Distribution .................................................................... 180 9.6.2 Features ............................................................................................. 180 9.6.3 Properties and Uses in Ayurvedic System of Medicine ................... 181 9.6.4 Traditional Uses and Folklore........................................................... 181 9.6.5 In the Kitchen ................................................................................... 182 9.6.6 Chemical Constituents and Uses as Functional Food....................... 183
References .............................................................................................................. 185 9.7 Cumin ........................................................................................................... 186
9.7.1 Origin and Distribution .................................................................... 186 9.7.2 Features ............................................................................................. 187 9.7.3 Properties and Uses in Ayurvedic System of Medicine ................... 187 9.7.4 Traditional Uses and Folklore........................................................... 188 9.7.5 In the Kitchen ................................................................................... 188 9.7.6 Chemical Constituents and Uses as Functional Food....................... 188
References .............................................................................................................. 190 9.8 Fennel ........................................................................................................... 192
9.8.1 Origin and Distribution .................................................................... 192 9.8.2 Features ............................................................................................. 193 9.8.3 Properties and Uses in Ayurvedic System of Medicine ................... 193 9.8.4 Traditional Uses and Folklore........................................................... 193 9.8.5 In the Kitchen ................................................................................... 193 9.8.6 Chemical Constituents and Uses as Functional Food....................... 194
References .............................................................................................................. 195 9.9 Fenugreek ..................................................................................................... 196
9.9.1 Origin and Distribution .................................................................... 196 9.9.2 Features ............................................................................................. 196 9.9.3 Properties and Uses in Ayurvedic System of Medicine ................... 197 9.9.4 Traditional Uses and Folklore........................................................... 197 9.9.5 In the Kitchen ................................................................................... 198 9.9.6 Chemical Constituents and Uses as Functional Food....................... 199
References .............................................................................................................. 201 9.10 Garlic ............................................................................................................202
