Therapeutic utility of Devadaru or Cedrus deodara is of classical importance in Indian Medicine of Ayurveda, an ancient medical system and culture of India to alleviate Vata ( one of the three elemental substances, or doshas, of the Ayurveda) disorders and Prameha (urinary disorders)

Devadaru tree (Cedrus deodara)

Did you know that Devadaru tree (Cedrus deodara) native to the Western Himalayan Temperate Zone in the Himalayas is considered sacred even today?

Devadaru tree, a species of cedar, with the widely known botanical name Cedrus deodara, the tree of the Indian subcontinent, native to the Western Himalayan Temperate Zone in the Himalayas, also known as 'Pinus devadaru' and by its Sanskrit name 'deiudar' or 'Suradaru' meaning “the one which grows in the land of Gods”, is a large coniferous evergreen tree which bears flowers, new leaves and fruits all year through and has a sweet fragrance surrounding it like a divine aura. The Sanskrit word Devadaru, a compound word of 'deva (god)' and 'daru (wood)' meaning "wood of the gods".

In the epic Ramayana there is mention of “stands of devadarus” and "devadaruvanaih". Its considered sacred even today. In Valmiki Ramayana's Kishkinda khanda menation is made as:

lodhra padmaka khaNDeSu devadaaru vaneSu ca |

raavaNaH saha vaidehyaa maargitavyaa tataH tataH || || 4-43-13

English translation: “In the stands of Lodhra trees, Padmaka trees and in the woods of Devadaru, or Deodar trees, Ravana is to be searched there and there, together with Seetha."

These trees in groups give shelter to many temples in Kumaon and Kulu valleys. Offerings are also given to the tree. Trees can be seen studded with iron nails in the Kumaoa Hills with Hindus giving iron nails as offering in great reverence for the trees are considered as Gods, in their hearts. Deodar wood is extensively used in Kath-Kuni architectural constructions of houses and temples particularly in Himachal Pradesh and Uttarakhand.

In Vedic times, sages (Rishis) did penance and meditation to Lord Shiva under this tree and temples were built with its aromatic wood and incense made of its wood was used for fumigation and worship of Gods.  

The most cold-tolerant tree found at an altitude of 1200-3000 meters above sea level in the Western Himalayas, particularly in north-central India (Himachal Pradesh, Uttaranchal states), northern India(Kashmir), southwestern most Tibet and western Nepal, and also in northern Pakistan and eastern Afghanistan, the Devadaru, an evergreen coniferous tree reaches heights of 40-50 m (even at places to 60 m), has usually a trunk measuring up to 3 m diameter. The tree, as an ornamental tree, exhibits a conic crown with level branches and drooping branchlets. The leaves are needle-like and in dense clusters with bright green to glaucous blue-green colour. Flowering and fruiting occurs in June, ripen and shed their pollen from September. Drained soil and high moisture are ideal for its growth. It needs ample space and sunlight to reach its grand growth potential. It is extremely adaptable for growth in varied pH of soils. 

Its wood is in great demand as building material because of its durability, rot-resistant character and fine close grain, which is capable of taking high polish. Its anti-fungal, insect-repellent and anti-bacterial properties makes it valuable as construction material. The primary uses of deodar are for railway sleepers, beams, floor-boards, posts, door and window frames and shingles. It is also used for bridge construction, carriage and wagon building, furniture, packing cases, electric poles, battery separators and second grade pencils.

The inner wood is aromatic and used to make incense. Inner wood is distilled into essential oil. As insects avoid this tree, the essential oil is used as insect repellant on the feet of horses, cattle and camels. vessels made of this wood is used to preserved food.

Therapeutic utility of Devadaru or Cedrus deodara is of classical importance in Indian Medicine of Ayurveda, an ancient medical system and culture of India to alleviate Vata ( one of the three elemental substances, or doshas, of the Ayurveda) disorders and Prameha (urinary disorders). In the medical literature of the 7th Century – Madhavachikitsa - its compound formulations including its oil are mentioned to be highly useful in the treatment of all major fevers. Other benefits include treatment of neurological disorders, asthma, infested wounds, headache, fever, pruritus, arthritis and worms. 

Its essential oil, often yellowish or even darker in colour, is used in making soaps, perfumes, insecticides, household sprays, and floor polishes.

- Narasipur Char 

Asafoetida or Heeng, a stinking plant derived gum before cooking, looses its stink completely when cooked and transforms the food into a highly palatable dish

Asafoetida or Heeng

Did you know that Asafoetida or Heeng, a stinking plant derived gum before cooking, looses its stink completely when cooked and transforms the food into a highly palatable dish? 

Asafoetida or asafetida known in Indian languages as Hing हींग  

 In Hindi, Hing ಹಿಂಗ್ in Kannada, Peruṅkāyam பெருங்காயம் in Tamil, is the dried latex or oleogum resin exuded from the tap roots of perennial herbs to a few species of the genus Ferula of the family Apiaceae (Umbelliferacaca). A native of Iran with scientific name Ferula assafoetida, name assafoetida is derived from the Persian word for resine 'asa’ and the Latin word foetida. Its sulphurous aroma is stronger than of garlic and hence it is called as devil's dung, stinking gum, asant and hing.

Its predecessor plant, Silphium an ancient spice from the region of Cyrene (in modern Libya) was popular in ancient Rome and Greece for cooking and medicine but became extinct by the end of the first century AD. There are now 170 known species of the genus Ferula found mainly in three geographical areas, Central Asia (Afghanistan and Iran), Europe and North Africa.

Asafoetida’s history, thought to be the famed silphium of Cyrene of North Africa now extinct, is an early Mediterranean plant and travelled by land across Iran, entered Europe from an expedition of Alexander the Great (300 BC), and eventually became more popular amongst cooks as well as physicians. The imported raw Asafoetida is processed in India and a large amount (more than 100 metric tonnes) is exported to 25 countries.

The ancient Sanskrit text "Kashyapa Samhita" mentions the import of Asafoetida from Afghanistan which over the centuries became an essential ingredient in Indian cooking as well as in the preparation of traditional medicines in Ayurveda.

In India, there are two popular varieties in use as Hing or Heeng known by its source as Irani Hing or Pathani Hing of Afghanistan. Ushak is another gum variety similar to Asafoetida but obtained from a different genus of the family Umbelliferae, a plant found in precincts of the temple of Ammon in Egypt, Greece and Rome. During the Italian Renaissance, asafoetida was used as part of the exorcism rituals. 

Chemically it has volatile oil (10–17%) , gum (25%), resin (40–64%) , and ash (1.5–10%) as constituents. The resin portion is known to contain asaresinotannols A and B, ferulic acid, umbelliferone and four unidentified compounds, and its characteristic odour lies in the oil. 

The plant grows to a height of about 2 m and has a perennial fusiform root that is either simple like a parsnip or has more forks. Bark of the root is wrinkled and blackish and the internal structure is fleshy and white, containing a large amount of thick, milky, fetid , alliaceous juice. Leaves are few in number and appear in autumn. Commercial asafetida is extracted from the roots.

Asafoetida's nutritional and medicinal value is attributed to minerals like Sulphur and Phosphorus and vitamins such as riboflavin and niacin. Its therapeutic use in Indian Ayurveda is extensively dealt in Charaka Samhita, Sushruta Samhita and Ashtanga Sangraha, and is generally recommended for treating asthma, pain relief, gastrointestinal disorders. A well known Ayurvedic preparation based on Asafoetida along with other herbs is the Hingavashtaka churna used as remedy for indigestion.

In India, though it has always been an imported item, but now efforts are being made to grow it in specifically identified dry and desertic cold areas where it can thrive, as in Himachal Pradesh. Seeds have been imported from Iran and distributed to several farmers through Indian Council of Agricultural Research (ICAR).

 

Nothing is more widely used in every part of India, both in medicine and in cookery, than this product of the rhizome or tap root of several species of Ferula (F. foetida and F. assa-foetida).  

In India, some Brahmins and Jains who are strict vegetarians, shun using garlic prefer to use Asafoetida. It is almost a must ingredient in South Indian vegetarian dishes.

In its pure form, it is sold in the form of chunks of resin, small quantities of which are scraped off for use. The odor of the pure resin is so strong that the pungent smell will contaminate other spices stored nearby if it is not stored in an airtight container.

In recent years, a few studies of the potential use of asafoetida in modern medicine have been initiated. An investigation on the effect of extracts of asafoetida and certain other food additives noted that asafoetida extract inhibited aflatoxin production significantly.

- Narasipur Char 

Government Ayurveda Medical College in Mysore, established in 1908 is the oldest academic institute in India teaching Ayurvedic medicine

Government Ayurveda Medical College, Mysore

Did you know that Government Ayurveda Medical College in Mysore, established in 1908 is the oldest academic institute in India teaching Ayurvedic medicine?

The Government Ayurveda Medical College (GAMC) in the heart of Mysore city on the Sayyaji Rao Road, dedicated in imparting Ayurveda studies at Post Graduate (PG) and Under Graduate (UG) level, is the oldest instituion in Ayurvedic medicine which was established in 1908. Prior to establishing this college, the Indigenous Hospital in Mysore City, started in 1892, had both Ayurvedic and Unani branches. The Institution housed in one of most prominet heritage buildings of the city celebrated its Centanary Year in 2008. The college has a 175 bedded hospital attached to it. It is the important health landmark in the city opposite to the Victoria General Hospital. 

The purported vision of the College and its attached hospital is: "Providing promotive, preventive, curative, quality care research based Ayurveda interventions at a sustainable way for an affordable cost and quality care as per norm prescribed by department of AYUSH". 

The college provides undergraduate courses leading to a Bachelor of Ayurvedic Medicine and Surgery (BAMS) degree and post-graduate courses leading to a Doctor of Medicine (MD) degree in the fields of Ayurveda Siddhantha or Ayurveda Kayachikitsa. In 2018 two new Post Graduate departments were started in panchakarma and swasthavritta. The indigenous hospital which is part of the college maintains precise balance between classical and Ayurvedic concepts and modern medical advancements by utilising modern diagnostic equipment for early as well as accurate diagnosis and then managing the diseases by unique Ayurvedic Medicine. It is engaged in researches related to various diseases such as dysentery, obesity, skin diseases, neuromuscular diseases, jaundice, lifestyle disorders and neurological disorders It provides quality care as per norms prescribed by Department of AYUSH of the Ministry of Ayurveda, Yoga, Naturopathy, Unani, Siddha, Sowa-Rigpa and Homoeopathy. 

The college has well laid-out classrooms, laboratories and workrooms create solemn atmosphere for learning. It houses one of the best libraries with 16,000 books including some of the classics. College has been rated by 12 people on CBSE. The College has been recognized by Central Council of Indian Medicine (CCIM). The college is affiliated with the Rajiv Gandhi University of Health Sciences in Bangalore, a unitary university set up in 1996 by the government of Karnataka for the regulation and promotion of higher education in health sciences throughout the state.

- Narasipur Char 

Tamarind or specifically Tamarindus indica, or Dates of India, also known as Amalika, a leguminous tree (family Fabaceae) bears edible fruit, is indigenous to India and tropical Africa

Tamarind 

Did you know that Tamarind, a long lived and beautiful fruiting tree, is interestingly used as a weather forecaster in Rajasthan whe, n the fruits is longer than usual, by predicting spledid weather with copious rainfall promising good yeild of grain and pulse crops?

Tamarind or specifically Tamarindus indica, or Dates of India, also known as Amalika, a leguminous tree (family Fabaceae) bears edible fruit, is indigenous to India and tropical Africa. The genus Tamarindus is monotypic, meaning that it contains only this species. Rural and urban dewellers use its versatile fruit pulp, in every country where it is grown, for its sweet and sour flavour. Virtually every part of the tree, wood, root, leaves, bark, and fruits are used for domestic and industrial purposes as well as in agroforestry. 

It is thought that the specific epithet indicus suffixed to Tamarind is because the name tamarind itself was derived from Arabic which combined Tamar meaning 'date' with Hindi meaning 'of India'. The full Arabic name was Tamar -u'l - Hind and the word date included because of the brown appearance of tamarind pulp. 

Historically, Tamarind cultivation was known in Egypt in 400 BC, mentioned in the Indian Brahmasamhita scriptures between 1200-200 BC. Trade between Mediterranean and the Orient in the first millenuimm BC, and traders carried this tree species to differenet parts of the world, probably first to Africa. By 1000 AD, Marcopolo recorded that Arab traders made Tamarind an important commercial item in Medieveal Europe. As result, Tamarind now grows best in drier areas of the tropics, subtropic though it also does well in much wetter, monsoon areas so long as there is a distinct dry season. In India, it is grown throughout the country and even as large planations in some states; extensive tamarind orchards in India produce 275,500 tons (250,000 MT) annually. India is thus the largest producer of tamarind. Its consumption is widespread due to its central role in the cuisines of the Indian subcontinent, Southeast Asia, and the Americas, especially Mexico.

While its English name is Tamarind, Indian Date, in Vernacular usage in India, it is called: Amalika, Umblee, Vrksamla in Sanskrit; Hunuse mara (ಹುಣಸೇ ಮರ), Unsi, Hulimara, in Kannada;Pulinje in Coorgi; Imli, Ambli, Amili in Hindi; Puli, Pulian, Yukini, Yukinimaram in Tamil; Tintrini, Tintrinikamu, Chinta in Telugu; Amlika, Valampuli in Malayalam; Aambali, Aamli, Chitz, Hunchi in Marathi; Amali, Ambali in Gujarati; Tintri, Tintul , Tetul in Bengali; and Tetili in Asaamese.

Tamarind, a long lived and beautiful fruiting tree, grows 20-30 metres tall with thick trunk upto 1.5 to 2 m and upto 8 m in cirumference, has a dense, spreading crown. It grows well in full sun. It prefers clay, loam, sandy, and acidic soil types, The tree bears fragrant flowers and a feathery foliage that is usually evergreen but becomes deciduous in drier region.

Tamarind tree bears evergreen leaves which are alternately arranged and pinnately lobed. Its pinnate leaves with opposite leaflets give a billowing effect in the wind. The tamarind flowers are red and yellow elongated, about 2.5 cm wide (one inch), five-petalled, borne in small racemes, and yellow with orange or red streaks. Buds are pink as the four sepals are pink and are lost when the flower blooms. Leaves are also used as a vegtable in some communities, as they are a good source of calcium, Vitamin C and beta carotene Its ;eaves are used as fodder for domestic animals and wild animals including elephants.

It is a tart pod fruit that is brown when ripe, has sticky pulp with a sour, sweet and tangy flavour. The fruit is an indehiscent legume, sometimes called a pod, 12 to 15 cm (4+1⁄2 to 6 in) in length, with a hard, brown shell. Pulp has low water content and high level of proteicn , carbohydrates (60 to 72%) and minerals. The fruits contains vareity of pigments. It is sweet and acidic to taste due to tartaric acid. In general, the dried tamarind pulp of commerce contains 8-18% tartaric acid and 25-45% reduicing sugars of which 70% is glucose and 30% is fructose. Pulp is also rich in minerals high in potassium , phosphorous and calcium and a fair source of iron. It is beneficial to human health due to its high phenolic content and mineral elements with high antioxidant capacity

A mature tree may be capable of producing up to 175 kg (386 lb) of fruit per year. 

Tamarind Seeds and kernel, rich in protein are the raw materials used in the manufacture of tamarind seed kernel powder (TKP), polysaccharide (jellose), adhesive and tannin. It gives an ambered colour oil, free of smell and sweet to taste and used for varnishes, paints and burning oil lamps,

Tamarind is a highly sacred tree in indigenous folk culture of India and many other countries and thus Tamarind and sacred groves are preserved. In many parts of India, the tree is considered to be haunted by spirits and is worshiped on a day known as Amli Agiaras. Hindus also tie a tamarind tree to a mango tree before eating the fruits of the latter and in effect marry the species. Interestingly, it is used as a weather forecaster in Rajasthan (India) when the fruits grow longer than usual by predcitng splendid weather with copious rainfall promising good yield of grain and pulse crops.

Tamarind tree leaves, flowers and immature pods are also edible. Leaves are used to rear silkworms. It is host for the lac insect , Kerria lcacca that deposits a resin on its twigs and this is extracted and sold as stick-lac for the production of varnishes and lacaquers Its wood, which resembles ebony, is used for a variety of products such as furniture, wheels, mallets, rice pounders, mortars pestles, ploughs, construction of well, tent pegs, side planks for boats , cart shafts and axles and naves of wheels tool handles and so forth. Wood is also good as a fuel. 

Tamarind trees are common sight, used as ornamental (evn as indoor ornamentatiion in USA) and shade trees and planted along avenues roadsides, in parks and along river banks.

Tamarind's medicinal values mentioned in Sanskrit literaure are as laxatives of the pulp and duiretic properties of the leaf sap. It is used extensively in tarditional Indian Ayurveda and African medicines also to some extent in Europe. Tamarind fruit exhibits laxative effects due to its high quantities of malic acid, tartaric acid, and potassium bitartrate. Its use for the relief of constipation has been documented throughout the world. Tamarind pulp alone or in combination with lime juice, honey, milk, dates, spices or camphor is used as a digestive and a carminative. It is said to improve loss of appetite. The fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers.

In India, its acidic pulp is used widely in culinary prepartions such as curries (sambar and rasam), chutneys, sauces, mixed with cooked rice as Puliyogere in South India and is even a favorite offering to gods in many South Indian temples. The immature green pods are often used by children and adults, particularly pregnant women as a snack by dipping it in salt.

Tamarind tree is a firebreaker as no grass grows under it, and hence extensively planted around forest margins to act as firebarriers.

- Narasipur Char 

Amla Murabba proves the fact that "Ek amla, anek faydey" meaning one fruit, many benefits , and Amla or Indian gooseberry holds the pride of place in Indian Ayurveda, and Unani

Amla Murabba

Did you know that Amla Murabba proves the fact that "Ek amla, anek faydey" (meaning one fruit, many benefits), and Amla or Indian gooseberry holds the pride of place in Indian Ayurveda, and Unani?

Amla Murabba, as sweetened preserve, a popular confection, adopted as a functional food, is considered a medicinal prescription in the Indian Ayurveda, and folk medicine, with fresh fruits of Amla or Indian Gooseberry (Emblica officinalisor) as the basic ingredient with sugar and spices as an additive for a longer shelf life. An easy recipe involves first washing the fruit and dipping it with fitcari (alum) in water for 3 days, then making three or four cuts on each gooseberry with a knife or a fork, then boiling the fruits in water in a vessel till the fruits become tender, drying the cooked fruit, and then dipping them and stirring in spiced (Cardamom and Kesar) sugar syrup, and allowing it to remain in the syrup for at least a week before use. Some also make it by first steaming Amlas and then dipping them in sugar syrup. 

Amla means gooseberry fruit, and Murabba also spelled murraba or murrabo is an Arabic word that refers to savoury or sweet jam pickle or achar in many regions of India, Pakistan, Iran, South Caucasus, Central Asia, South Asia, and the Middle East. Apart from Amla, other fruits such as apple, apricot, ginger (Zingiber officinale), pineapple (Ananas sativus), mango, plum, quince, stone apple (Aegle marmelos), ash gourd (Benincasa hispida), are also preserved as murabbas with sugar, and spices in wet or dry form. 

It is also said that Murabba originated in the land of Gurjistan, present day Republic of Georgia. The people of the land, in fear of invaders, migrated to Gujarat and neighboring areas in India. Once they settled down in Gujarat then they started making and consuming murabba as a popular confection and functional food made from Amla and various other local fruits. 

In India, Amla is given a pride of place as a miracle fruit with the saying "Ek amla, anek faydey" (meaning one fruit, many benefits) is widely recommended for use in the form of a murabba for many ailments, particularly for enhancing immunity of the body. Amla is neon-green in colour and has an unusual taste. It is a powerhouse of nutrients - polyphenols, vitamin C, vitamin A, calcium, magnesium, zinc, copper and iron among others. Gooseberry's (Amla's) special characteristic is that even when heated on fire or boiled, it does not loose its chemical ingredients. Every part of the fruit-rind, pulp, seed, etc is used for medicinal purposes , beside the tree purifying the air.

In religious circles among Hindus, Amla is sacred on Akshya Navami in the month of Kartik (October-November) and during Amalaka Ekadashi day (on the 11th day (Ekadashi) of the waxing moon, in the lunar month of Phalgun (February–March)), consumed as food under the Amla tree, after worship, ensures long life. 

Amla Murabba is recommended as a curative in Ayurveda and Unani for a wide range human ailments. Used daily to overcome general weakness, to improve immunity, strengthens mental faculty, sharpens memory, cure bleeding piles, enlivens heart and liver, as cure for cough and cold, peptic ulcer, for mother-to-be during pregnancy for health of both mother and baby and prevents hair fall due to hormonal changes in the mother's body, help oversee cholesterol levels in the blood, relieves arthritis pain, etc.

- Narasipur Char 

The mango tree is considered sacred both by the Hindus and the Buddhists. Hindus attach great religious significance to this plant, and consider the plant as a transformation of the lord of Creatures, Prajapati, who later beacme the Lord of Procreation or the 'Lord of all creation'

Mango (Mangifera indica) - Part 1, Religious literature and history  

Did you know that Mango produced by the tropical Mangifera indica tree is the national fruit of India which is known as “the King of frutis”?

Mangifera indica tree produces Mango, the fruit of Indian subcontinent which is called the “the King of frutis”, and is among the most important tropical fruits of the world. Its mention has been made in Sanskrit literature as “Amra” from Vedic times, and has been cultivated in India since 2000 BC or even earlier. It is the national fruit of India. This flowering plant species belongs to the family Anacardiaceace under the order Spaindales, also botanically known as 'drupe'. The Indian mango, Mangifera indica, is the descendant of a wild tree still found in NE India.

Mango in English is known in Indian vernacular languages as: Amra, Amravrikshaha, Madhavadruma bhringabhishta, Kokilavasa in sanskrit; aam in Hindi and Urdu; Aambo in Gujarath; Maavina mara, Maavu in Kannada; Amram, Mavu, Gomanna in Malayalam; Aamba, Am, Ambo in Marathi; Maamaram, Manga-maram, Mankai in Tamil; Maamidi, Mamidi-chettu in Telugu. The English word mango (plural "mangoes" or "mangos") originated from the Portuguese word, manga, from the Malay mangga, probably ultimately from the Tamil man ("mango tree") + kay ("fruit"). 

The mango tree is considered sacred both by the Hindus and the Buddhists. Hindus attach great religious significance to this plant, and consider the plant as a transformation of the lord of Creatures, Prajapati, who later beacme the Lord of Procreation or the 'Lord of all creation'. Therefore, on all religious and sacred days, Hindus use its twigs as tooth brushes and its leaves as spoons for pouring libations during yagna sacrifices. Villagers believe in India that the mango tree puts forth fresh green leaves at the birth of a son. So a tradtion is being perpetuated and mango leaves are festooned across the doorways of a house where a son is born. The plant being considered auspiciuos, its leaves are also hung over the doorways of a house where marriage ceremonies are performed, perhaphs in the hope that the young married couple would beget a son. Symbolically, the leaves represent Goddess Lakshmi, good fortune, life. love, and fertility.

The flowers of Mangifera indica are dedicated to the Moon during the Magha month (January/February in the Gregorian calendar) In India's national civil calendar. There are some famous temples in some of the Indian state, such as in the Ekambareshwara temple at Kanchipuram, where legend states that Shiva appeared as Linga, under a mango tree.

In an interesting legend of Vedic times, it is said that Surya Bai, daughter of the Sun god, became a golden lotus in order to escape the persecutions of an evil sorceress. Then the king of the land fell in love with this lotus. The sorceress cindered the lotus to ashes, However, from its ashes sprang a mango tree, and the flower and the fruits both enamoured the King and won his love. When the ripe fruits fell to the ground, Surya Bai emerged from it and was recognised by the King as his long-lost wife.

In Sanskrit literature in 'Abhigyan Shakuntalam' of Indian poet Kalidasa, sage Kanva, Shakuntala's foster father, approving his daugher's choice of Dushyanata as her husband says: 

"My child, you found the lover who 

Had long been sought by me; 

No longer need I watch you; I will give the vine a lover true; 

This handsome mango tree." 

Further, when Shakuntala was brought to the palace of Dushyanta it is poetically stated that a song was heard behind the scene, which said: 

"You who kissed the mango flower, 

Honey-loving bee; 

Gave her all your passion';s flower, 

Ah! so tenderly."

As a Hindu anology in the above two poetic stanzas, the poet Kalidasa juxtasposed images of the mango tree, representing Dushyanta over the vine plant to frail Shakuntala to the God-human soul relationship. 

Historically, mango cultivation has been an integral part of history and indigenous culture of the Indian subcontinent. It was recorded in India when Alexander the Great found a mango garden in Indus valley in 327 B.C. The Chinese traveller Huang Tsuang visited India in the first century AD, after which cultivation of mango spread eastwards. He used the name 'an-mo-lo', a phoneticization of the Sanskrit word Amra. Other names for the fruits in most European languages derived from the original Tamil "man-key or man-gay". By the 10th century AD cultivation of Mango Indica had spread as afar west as Persia where it stopped. Amīr Khusrau was an Indo-Persian saint and poet who wrote a poem on Mango as early as 1338 AD. By that time Mango had become a status symbol in India. Mughal Emperor Akbar (1556-1605) planted one lakh mango trees in his garden (bagh) in Darbhanga in Bihar, which was called "Lakh Bagh" meaning 100, 000 trees garden. For a long time the cultivation of mango orchards in India was the prerogative of Maharajas and Nawabs. 

From South India, mango was spread by the Portuguese, who took it from their colony in Goa to Africa in the 16th century. It reached Brazil and West Indies in the 18th century and also Hawai, Florida and Mexico in the 19th century. However, India has remained the largest exporter of mangoes and also has very high domestic consumption. The tree, an enormous handsome evergreen, does not grow true from seed but is propagated vegetatively through a technique developed in the 16th century.

The mango motif in Indian textiles is the mango theme which recurs in ancient Sanskrit literature. This motif appeared for the first time perhaps in the 100 B.C., as in the sculptures of Bharhut and again in the famous Ajanta frescoes. 

It may be noted that mangoes, from their center of origin, deviated into two genetically distinct populations namely the subtropical Indian group of Mangifera indica and the tropical Southeast Asian group. The Indian group is characterized by having monoembryonic fruits, while the Southeast Asian group is characterized by polyembryonic fruits.

Thus, Mangoes which originated from the region between northeastern India and northwestern Myanmar and Bangladesh, are now cultivated in most frost-free tropical and warmer subtropical climates of the world. In 2021, world production of mangoes was 54.83 million tonnes, led by India with 20.9 million metric tons of the total. 

Note: To be continued in the next blog titled "Mango (Mangifera indica) - Part II, Botanical and plantation information"

- Narasipur Char 

Mango fruit, a product of Mangifera indica tree, the national fruit of India, indisputably supreme known both as King of Frutis and Queen of Fruits, at its best its scent has pleasant resinous quality

Mango (Mangifera indica) - Part II, Botanical and plantation information

Did you know that Mango fruit, a product of Mangifera indica tree, the national fruit of India, indisputably supreme known both as King of Frutis and Queen of Fruits, at its best its scent has pleasant resinous quality; at worst it smells strongly of kerosene which it actually contains?

Mango (plural: Mangoes), with the Indian subcontinent species known by the botanical name Mangifera indica is popular in terms of its nutritional, medicinal, religious and spiritual significance. There are as many as 1365 varieties of mangoes all over the world of which 1000 are said to be in India alone. Its richness in variety is usually accompanied by delicious taste and excellent flavour.

Mangifera Indica, commonly called as mango, is a flowering plant species belonging to the family Anacardiaceace and native to Indian subcontinent. Known in Sanskrit as 'Amra', and as a climacteric fruit it is also classified as a 'drupe', featuring an edible, juicy mesocarp. The crop originated in South East Asia of Indo-Burma region, having 41 recognised species of mango originating as forest trees with fibrous and resinous fruits. Mango is widely culitvated in most of the estates of India in many hundreds of named mango cultivars. The tree has a deep, tap-root system. It thrives only in regions where there are clearly defined seasons.

Different categories of mangoes are extraploated with respect to appearances and degrees of ripening to the following types of human souls; those that are not ripe but appear ripe; those ripe but appear not ripe, those ripe and appear ripe, and all showing a likeness to the adept and the realised souls. It is mentioned in the Hindu scriptures such as Ramayana, Mahabharata and Puranas. There is also superstition related to mangoes which says that a long iron nail, is hammered through a mango into the foundations of a building to protect the structure from harm.

The mango trees can grow to 10-45 m height and are topped with a rounded canopy (10-15 m radius). This tree of enormous size is handsome evergreen and does grow not only from seed but alaso propagated vegetatively through a technique developed in the 16th century. The trees are long-lived, as some specimens still bear fruit after 300 years.

Studies in different regions of the world indicate that the panicles of mango tree vary in their shape, size and numbers of branches and flowers. Mango inflorescence is terminal with frequent emergence of the multiple axillray panicles. Both perfect and hermaphrodite flowers occur on the same panicle. The panicle shape may be conical, pyramidal or irregular. but most are conical in shape and between 14 and 21 cm long. In the most expensive variety of Mangoes, the Alphonso variety of Karnataka and Maharashtra grown under their coastal zones, the length of the pancile ranged from 12.4 to 38.6 cm and the number of male flowers panicle was maximum. Mango tree also contains the essential oil isolated from its leaves and fruit peels. 

Mango crop has a complex physiological process. In this process pollen contacts the stigmatic surface, migrates down the style and a series of steps lead to the fusing of the generative cell, with the ovule within the ovary. Initial fruit set after self-pollination was reported to be almost negligible in Indian mango cultivars, such as Dassehari, Langra, Chausa and Bombay Green. Low fruit set, as a result of self-pollination is reported for Amrapali and Mallika varieties. Globally, self-pollination and cross-pollination mechanism are reported. The most expenive cultivar of India is Alphonso due to its soft, pulpy, juicy texture similar to an overripe plum. It is also largely exported. Mangoes ripen satisfactorily if picked before they are fully ripe so that they can be exported fresh. 

Mango fruits vary in size from 5 cm (2 inches) to over 25 cm (10 inches ), and in weight vary from from under 100g to over 2 kg . Some kinds are almost round, others long and narrow but they generally have a slight ridge one one side. The skin may be yellow or orange with flesh. or else greenish yellow through to rich golden yellow; there is usually a color change in the fruit as it ripens. It also tends to soften and sweeten as it gets riper. The large stone of the fruit is covered with fibres which are small and short in good varieties but thick and extending right through the pulp in bad ones. A young tree will bear fruit after four years. They also put milk and treacle syrup around the tree which makes the fruit sweeter.

A raw mango is 84% water, 15% carbohydrates, 1% protein, and has negligible fat. Mangoes are low-calorie, low-fat and contain a high concentration of phytochemical compounds in its peel and pulp, such as the triterpene, lupeol. Phytochemical and nutrient content appears to vary across mango cultivars. Mangoes are dense with a number of vitamins, including vitamin C, vitamin A and B vitamins such as vitamin B-2, folate and vitamin B-6. Studies indicate that a 165-g cup of raw mango provides: Vitamin C 67%; Vitamin A 10 %, Folate 18%; Vitamin B6 12%; and Potassium 6%. 

Mangoes, rich in dietary fiber, have a range of possible health benefits that can help protect and strengthen the body. It is used for calming the stomach, treating digestive problems and treating hair los. It is salso used in treatment of Angina, Asthma, Cough, Diabetes, Dental problems, Skin irritations, Stubborn colds, Obstinate diarrhoea, Bleeding piles, Dysentery, Scorpion stings.

Mangoes are used in many cuisines. Sour, unripe mangoes are used in pickles, chutneys, daals and other side dishes. Aam panna made with mangoes is a popular summer drink in North India. Aamras is a popular thick juice made of mangoes with sugar or milk, and is popular in Western India where it is consumed with chapatis or pooris. Avakaaya pickle, made from raw, unripe, pulpy, and sour mango, mixed with chili powder, fenugreek seeds, mustard powder, salt, and groundnut oil, is popular in South India. Instant Mango Pickle made with small chopped or cut piece and is my favourite.

Itvtakes just about 15 minutes and uses raw unripe chopped mangoes, mustard seeds, curry leaves and some spice powder.

- Narasipur Char 

Mango ginger (inji mangai) Curcuma amadaa, plant of the ginger family Zingiberaceae, is made into a wonderful pickle on its own merit, and also in combination with Magali beru and gooseberry

Mango ginger (inji mangai) Curcuma amada

Did you know that Mango ginger (inji mangai) Curcuma amadaa, plant of the ginger family Zingiberaceae, is made into a wonderful pickle on its own merit, and also in combination with Magali beru and gooseberry?  

Mango ginger, with the scientific name Curcuma amada, Amra Haridra in Sanskrit. and in Tamil usage 'inji mangai', is a plant of the ginger family Zingiberaceae whose rhizomes are very similar to common ginger. It is called: Ambarasini, Huli Arsin in Kannada; Aamaa-haldi, Amiyaa haldi in Hindi; Mamidi Allamu in Telugu; and Mankayyinji in Tamil. It is a popular spice and vegetable due to its rich flavor, which is described as sweet with subtle earthy floral and pepper overtones, and similar to that of raw mango have a distinct raw mango flavour. 

Amra Haridra or Mango ginger, consists of the rhizome of Curcuma amada. It is a biennial plant with a pale-yellow hue with ovoid root stock, which grows upto 60 to 90 cm high. It is native to West Bengal, on the hills of west coast of India and now in fact throughout India. Also, commonly known as ' amahaldi ' is widely depicted in various ancient samhitas (scriptures) and text and used in the Indian system of medicine since time immemorial. As a perennial plant, it has Paripinnate oblong shaped leaves, bears unisexual pink flowers, flowering throughout the year, and bears fruits (Oblong pod with thinly septate, pilose, wrinkled) throughout the year. The plant is propagated with seeds and rhizome cuttings. P lants are adapted to grow in areas of seasonal drought in monsoonal forests. 

Mango ginger's chemical components consist mostly of starch, phenolic acids, volatile oils, curcuminoids and terpenoids like difurocumenonol, amadannulen and amadaldehyde. 

Mango ginger's biological activity has been variously described as "antioxidant, antibacterial, antifungal, anti-inflammatory, platelet aggregation inhibitory, cytotoxicity, antiallergic, hypotriglyceridemic, brine-shrimp lethal, enterokinase inhibitory, CNS depressant, and analgesic." It is commonly used in Ayurveda and Unani medicines as diuretic, laxative, expectorant, aphrodisiac and to provide relief from cold, cough and skin issues.

Ethanolic and water extracts, together with volatile oils from the rhizomes of Zingiberaceous plants, including Curcuma mangga, has shown an antiallergic effect while the volatile oil didn't have any effect on allergic symptoms. 

Inji Mangai or Mango ginger is a culinary delight as a pickle, particularly in Southern India, due to its pleasant flavour, faint aroma and medicinal qualities. A popular recipe for this pickle is follows:

* Peel and chop into roots of Inji Mangai (fully in a dry form) into cubes 

* Add salt, turmeric, red chilli powder, fenugreek and mustard powder and mix well

* Add fresh lime juice and seal the container

* Consume, after adding a tempering of mustard seeds with asafoetida.

- Narasipur Char 

The Kanch Mahal in Agra exquisite monument of Moghul era is shaped in the form of a square that got its name from the beautiful encaustic tiling ornamenting the north with the red stones that adorn its walls

Kanch Mahal, Agra

Did you know that the Kanch Mahal in Agra exquisite monument of Moghul era is shaped in the form of a square that got its name from the beautiful encaustic tiling ornamenting the north with the red stones that adorn its walls?

The Kanch Mahal in Sikandra, Agra in Uttar Pradesh was built in the 17th century (probably between 1605-19) by emperor Jahangir. Externally, the edifice measures 52 ft 10 inches by 45 feet inches with its principal facade facing north. It is a magnificent structure of Indian architecture built during Mughal reign, which was known to be a ladies’ resort (a harem quarter of Jahangir) and which also doubled up as the royal hunting lodge (Shikargarh) for the Emperor.

Kanch Mahal is an exquisite monument, shaped in the form of a square, with two floors and a terrace, which was originally encircled by a lush garden with the regular water-courses, causeways and tanks alike.There are four square rooms in the building’s four corners, which have two openings for ventilation purposes. There are two stairways in the south-east and south-west corners, leading to the first floor which has rooms and halls corresponding to the plan on the ground level. The central hall measures 16 feet square. This overlooks the compound below via windows or Jharokhas and balconies or Gaukhs. This creates an airy feeling and the rooms are all connected via narrow passages. There are two more stairways going till the terrace which may have contained an arched and Jaali-worked Saraparda or curtain, making it appear more like a third floor.

The entrance into the central hall from the portal is via an oblong doorway that has been crafted with stone framing. There is a sculpted Chhajja which is supported by six lovely brackets that showcase Mughal classical art touches. There is a Jharokha-like broadly pointed arch for the first floor. The panel-like system covers the entire mural surface with a view towards carving out vertical and horizontal zones. The buff-coloured sandstone along with red stone, for the panels, adds contrast.

Glazed tiling is the key attraction on the upper portions including the roofs and friezes. Although there is no dome, the arch is inspired by design touches of the Jamuna-Chambal area. The central hall was ultimately opened to the sky during the late 17th or early 18th century. 

Kanch Mahal is located on the right hand side of the mainraod leading from Agra to Skikandra, and 222 km away from New Delhi. Sikandra is 8 km west-northwest of the Agra city center

- Narasipur Char 

The Chamarajendra Technical Institute, now rechristened as Chamarajendra Academy of Visual Arts (CAVA) was established by the Maharaja of Mysore Krishnaraja Wodeyar IV in 1906 AD

Chamarajendra Technical Institute (CTI) and Chamarajendra Academy of Visual Arts (CAVA)

Did you know that the Chamarajendra Technical Institute, now rechristened as Chamarajendra Academy of Visual Arts (CAVA) was established by the Maharaja of Mysore Krishnaraja Wodeyar IV in 1906 AD?

The Chamarajendra Academy of Visual Arts (CAVA) is a succssor institute to the Chamarajendra Technical Institute (CTI) which bears the onerous task of promoting tradtions of excellenece and manifestation of visual arts. While both tradtional and contemporary, CAVA was established in 1982 at Mysore by the Government of Karnataka on the basis of the recommendations of the Dr. Svetoslav Roerich Committee set up in 1976, the CTI came into existence in 1906 as the intiative of the Maharaja of Mysore Krishnaraja Wodeyar IV; the Roerich Committee took note of tradition of creativity and craftsmanship encouraged and nurtutred by the erstwhile Mysore state and the siginificant role played by the CTI. 

The foundation stone of the building of CTI, dedicated to Maharaja Chamarajendra Wodeyar, was laid by George V of the United Kingdom. It was built at a cost of Rs. 2.5 lakhs, and completed in 1913. It is an elaborately composed structure, vast complex, which runs along the road , is considered to be one of the heritage buildings of Mysore, possessing neoclassical features. The precursor to CIT was the Industrial Training School that was started at Mysore in 1882 to train students in industrial production. 

The Chamarajendra Technical Institute building complex is vast. It has a rectangular facade, which is composed of pedimented dormers and gables. The institute is close to the city's railway stationy, on Sayyaji Rao road, a busy road with several commercial establishments. It is considered to be one of the heritage buildings of Mysore, possessing neoclassical features. It shows the period architecture that evolved in Mysore under the patronage of the erstwhile Wodeyar dynasty. Today CTI houses not only the Chamarajendra Academy for Visual Arts (CAVA) but also the Mysore Central Library, Kitchen Stable in Mounted Horse Company, and is also colocated with the Cauvery Arts & Crafts Emporium, which is an all the year exhibition of local handicrafts available for purchase. 

The Chamarajendra Academy of Visual Arts (CAVA) is affiliated to the University of Mysore, and offers five year courses in drawing, painting, sculpture, graphics, applied arts, photography and photo-journalism and art history. CAVA awards degrees in Bachelor of Fine Arts (BFA) and Master of Fine Arts (MFA). 

CAVA, in its intial avatara as CTI, pioneered the unique art tradition on wood inlay which had started fading away by the start of the 20th century. In 1913, the art form had a revival when Alderson, the superintendent of the Chamarajendra Technical Institute, experimented with introducing ivory in wood inlay works. Later a noted sculptor and wood-carver, Parameshwara, introduced mythological and Persian motifs.

- Narasipur Char