- Kesar (Saffron) – 5 mcg : A spice derived from the flower of Crocus sativus, known for its distinct aroma, flavor, and vibrant golden color. It is often used in traditional medicine for its antioxidant properties and to enhance mood.
- Aak ka Doodh (Milk of Aak) – 2 mg : A natural substance extracted from the Aak plant (Calotropis gigantea), known for its medicinal properties. It is traditionally used in Ayurvedic practices to treat various ailments.
- Somal (Somalata) – 1 mg : A plant used in Ayurvedic medicine, reputed for its cooling and healing properties, often included in formulations for its therapeutic benefits on the skin and respiratory system.
- Ghee – 2 mg : Clarified butter commonly used in Indian cooking and Ayurveda. Ghee is considered sacred in many cultures and is valued for its digestive and anti-inflammatory properties.
- Jaiphal (Nutmeg) – 50 mcg : A spice derived from the seed of the Myristica fragrans tree, commonly used in cooking and traditional medicine. It is known for its warming properties and is used to enhance digestion and treat insomnia.
- Javatri (Mace) – 50 mcg : The red, lacy covering of the nutmeg seed, mace is used as a spice and in herbal medicine. It is believed to have digestive and antimicrobial benefits.
- Laung (Clove) – 50 mcg : The dried flower buds of the Syzygium aromaticum tree, clove is a strong-flavored spice often used for its medicinal properties, especially in relieving pain and aiding digestion.
- Beer Buti (Hyoscyamus Niger) – 50 mcg : A plant also known as henbane, it has been traditionally used in small doses in medicine for its sedative, antispasmodic, and pain-relieving effects.
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