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Manufacturer / Exporter / Supplier / Retailer Of orgainc red kidney beans (rajmah), Black Grams, himalayan herbs, Dried Morels Mushroom, Sugandbala Dried Roots, Dried Kutki Root, Karkatashringi (Pistacia Integerrima)
Proprietor
Deepak Jaswal
Year of Establishment
1970
Primary Business
Retailer
Number of Employees
50 - 100
Karkatashringi (Pistacia integerrima) tree is indigenous to India and is found in the outer ranges of the North-Western Himalayas at an altitude of 500 to 2500 meter. For medicinal purpose, mainly the galls present on the leaves and branches are used. Galls are not the growth of tree but these are formed by insect Aphis (Dasia asdifactor). The insects live inside it and suck the juice of tree. These galls are greenish, pinkish, with horn like shape. Galls are hallow from inside. The Ayurvedic name of gall is Karkatashringi. Its powder is used for medicinal purpose in Ayurveda and folk medicine. It is astringent, expectorant, anti-asthmatic, anti-dysenteric, and styptic. Karkatashringi is used in Ayurveda in treatment of cough, asthma, bronchitis, phthisis, catarrhal fever, enlarged glands and externally on obstinate skin diseases, bleeding gums, epistaxis, leucorrhea, and other mucous discharges. Medicinal Properties Demulcent: relieving inflammation or irritation. Expectorant: promotes the secretion of sputum by the air passages, used to treat coughs. CNS depressing: depression of the central nervous system that can result in decreased rate of breathing, decreased heart rate, and loss of consciousness. Analgesic: acting to relieve pain. Anti-asthmatic: treat or prevent asthma attacks. Anti-inflammatory: Reducing inflammation by acting on body mechanisms. Medicinal Uses of Karkatashringi In Ayurveda, for medicinal purpose the powder of galls is used alone or with other herbs. Karkatashringi is indicated in whooping cough, asthma and other respiratory ailments. For vomiting, the Karkatashringi powder is given with Motha. Karkatashringi is spermatogenic and given for improving vigor and vitality. For this purpose, the paste of Karkatashringi is given with milk.
Due to the intense bitterness and powerful healing properties of Kutki, it has been used in many traditional Ayurvedic formulations such as Tikta Ghrita (Bitter Ghee), Pancha Tikta Ghrita, Arogyavardhini Gutika, Punarnavadi Kvatha, Triphala Ghrita and Maha Yogaraj Guggulu to name a few. Some herbalists use Kutki as a replacement for its Western counterpart, Gentian, which is translated as “the King of the Bitters” (although I personally prefer Kutki any day). Health Benefits of Kutki: Detoxifies the liver, blood, and GI tract Strengthens the liver Useful in liver, spleen, and gallbladder issues Relieves allergies and asthma Reduces inflammation Pacifies Pitta and Kapha conditions Benefits arthritic conditions Increases the digestive fire (Agni) Boosts the metabolism Useful in weight-loss therapy Boosts immunity Herbal antibiotic Anti-parasitical Treats fever Treats respiratory issues Clears the complexion Benefits skin disorders such as eczema and psoriasis Treats UTI Clears congestion in the breast tissue Balances blood sugar Balances hormones Treats both diarrhea and constipation Reduces hyperacidity and nausea How to use Kutki: For Liver Health: Take 1/2 tsp. Kutki with 1 Tbsp. Aloe Vera and 1 tsp. honey. Take 3 times daily with meals. For Elevated Blood Sugar: Take 1/2 tsp. Kutki with 1/2 tsp. Turmeric. Mix in 1/4 cup of warm water and take before each meal. For Clear Skin: Take 1 tsp. Tikta Ghrita melted in 1/2 cup hot water. Take first thing each morning on an empty stomach. If available, add 1/4 tsp. Kutki and 1/4 tsp. Turmeric for added benefit. For Parasites: Take 1/2 tsp. Kutki with 1/2 tsp. Vidanga mixed in 1 tsp. of honey. Take 2 times daily before meals. For Asthma and Allergies: Take 1/2 tsp. Turmeric, 1/2 tsp. Ginger and 1/4 tsp. of Kutki. Mix in raw, local honey and add 1/4 cup warm water. Take 3 times daily after meals. For Arthritis: Take 1/4 tsp. Kutki, 1/2 tsp Ginger and 1 tsp. of Castor Oil. Mix together with warm water and take before bed each night.
Important Medicinal Properties of Tagar Analgesic: relieve pain. Antispasmodic: used to relieve spasm of involuntary muscle. Antimicrobial: active against microbes. Anthelmintic: antiparasitic, expel parasitic worms (helminths) and other internal parasites from the body. Anticonvulsant: prevent or reduce the severity of epileptic fits or other convulsions. Carminative: Preventing the formation or causing the expulsion of flatulence. Radioprotective: protect or aiding in protecting against the injurious effect of radiations. Tonic: give a feeling of vigour or well-being. Tranquilizer: reduce tension or anxiety. Medicinal Use of Valerian Valerian is used mainly in treatment of brain and nerves related disorders. It has been used as a sedative and antianxiety medicine for more than 2000 years. It is taken in form of powder, tincture or infusion. Intake of Valerian roots shown beneficial effect in following conditions. Insomnia Hysteria, Epilepsy Neurosis, Failing reflexes Anxiety Restlessness Muscle twitching, Spasms Nervous weakness Dosage of Indian Valerian The root powder is prescribed in dose of 1-3 grams in dry powder form. Tincture (1:1), is taken in dose of 1-3 ml thrice daily.
This is a Vegetarian product. Flavour: Exotic mushroom connoisseurs believe that Morel Mushrooms are the closest one can get to black truffles when truffles aren't in season; with respect to their flavour profile. The flavour of Morel Mushrooms can be described as intensely smoky and musky with deep earthy notes. Once rehydrated and sauteed in butter, they give off a scintillating "umami" (like savoury smoked meat) flavour explosion like no other. Morel Mushrooms are perfect when added to rice pilaf/pulao or as a sauce. Provenance & Legacy: Our Morel Mushrooms are sourced from the northernmost Himalayan ranges of himachal pradesh. While they're mostly used in French delicacies for their intoxicating aroma and "umami" flavour profile, Morel Mushrooms have been a mainstay in traditional Kashmiri cuisine. In North Indian vegetarian cuisine, Morel Mushrooms are gaining popularity as they're used as a substitute for meat for their strong and alluring "meaty & savoury" flavour profile. Quality & Selection: Our Morel Mushrooms are whole or with tails, dark and sun-dried. They're foraged from the Himalayan forests with their tails intact. Only the darkest most aromatic mushrooms are hand-picked during the sorting process. Instructions: Morel Mushrooms have a delicate honeycomb like structure which is extremely difficult to clean using conventional methods. The best way to clean these mushrooms is to re-hydrate them in salt or sugar water for 45 minutes. During this time, it's recommended to gently whisk the mushrooms a few times to eject any soil/debris. Once re-hydrated, rinse them lightly, then place them on a clean napkin and pat them dry. Water which remains behind can be reduced to prepare a sauce. Precaution: Morel mushrooms undergo minimal processing before they are packed in order to retain their flavour. Crevices of the mushrooms may harbor tiny stones or even insects. For those who wish to take this additional cautionary step, rehydrated Morel mushrooms can be sliced in half (opened and flattened) to ensure there isn't any foreign matter trapped within the Morel Mushroom cap.
The company is the well known exporter, importer, and supplier of the premium black grams , located in himachal pradesh. Also known as organic mash daal, our black grams are popular amidst the clients for their superb taste and quality. The black grams are available at the most competitive prices.
Normaly Referd as Pahadi Rajmah These Beans are 100% Organically Grown in Higher Belts of Chamba Velly They are Great in Taste as Compared to other Non Organic Beans of Lower Altitude these Rajmah are Grown in Higher Altitude Ranging 2000 Feet to 3000 Feet These are Grown Without Urea and Pestisides.
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