The Uses of Sambung Nyawa

* Medicine

* Herbs

Sambung Nyawa

Gynura procumbens is a vine found in the Philippines, the Malay Archipelago, Thailand, and Indo-China. Leaves are ovate-elliptic or lanceolate, 3.5 to 8 centimeters long, and 0.8 to 3.5 centimeters wide. Flowering heads are panicled, narrow, yellow, and 1 to 1.5 centimeters long.

Images of SAMBUNG NYAWA

Kunyit

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of theginger family, Zingiberaceae. It is native in southeast India, and needs temperatures between 20 °C and 30 °C (68 °F and 86 °F) and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and propagated from some of those rhizomes in the following season.

When not used fresh, the rhizomes are boiled for about 30–45 minutes and then dried in hot ovens, after which they are ground into a deep orange-yellow powder commonly used as a spice in Indian cuisine and curries, for dyeing, and to impart color to mustard condiments. One active ingredient in it is curcumin. It has a distinctly earthy, slightly bitter, slightly hot peppery flavor and a mustardy smell.

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India is a significant producer of turmeric which has regional names based on language and country.

Turmeric is a perennial herbaceous plant, which reaches a stature of up to 1 meter. There are highly branched, yellow to orange, cylindrical, aromatic rhizomes . The leaves are alternate and arranged in two rows . They are divided into leaf sheath,petiole and leaf blade. From the leaf sheaths, a false stem is formed. The petiole is 50 to 115 cm long. The simple leaf blades are usually of a length of 76 to 115 cm and rarely up to 230 cm. They have a width of 38 to 45 cm and are oblong to elliptic narrowing at the tip .

Uses of Kunyit (Dye)

Turmeric makes a poor fabric dye, as it is not very light fast. However, turmeric is commonly used in Indian and Bangladeshi clothing, such as saris and Buddhist monks' robes. Turmeric (coded as E100 when used as a food additive) is used to protect food products from sunlight. The oleoresin is used for oil-containing products. A curcumin and polysorbate solution or curcumin powder dissolved in alcohol is used for water-containing products. Over-coloring, such as in pickles, relishes, and mustard, is sometimes used to compensate for fading.

In combination with annatto (E160b), turmeric has been used to color cheeses, yogurt, dry mixes, salad dressings, winterbutter and margarine. Turmeric is also used to give a yellow color to some prepared mustards, canned chicken broths and other foods (often as a much cheaper replacement for saffron).

Uses of Kunyit (Preliminary Medical Research)

According to the National Center for Complementary and Alternative Medicine, "there is little reliable evidence to support the use of turmeric for any health condition because few clinical trials have been conducted."

Although trials are ongoing for the use of turmeric to treat cancer, doses needed for any effect are difficult to establish in humans.

Some research shows compounds in turmeric to have anti-fungal and antibacterial properties; however, curcumin is not one of them.

As of December 2013, turmeric is being evaluated for its potential efficacy against several human diseases in clinical trials, including kidney and cardiovascular diseases, arthritis, several types of cancer and irritable bowel disease. Turmeric is also being investigated for potential treatment of Alzheimer's disease, diabetes, and other clinical disorders.

Uses of Kunyit (Folk Medicine and Traditional Uses)

In India, turmeric has been used traditionally for thousands of years as a remedy for stomach and liver ailments, as well as topically to heal sores, basically for its supposed antimicrobial property. In the Siddha system (since c. 1900 BCE) turmeric was a medicine for a range of diseases and conditions, including those of the skin, pulmonary, and gastrointestinal systems, aches, pains, wounds, sprains, and liver disorders. A fresh juice is commonly used in many skin conditions, including eczema,chicken pox, shingles, allergy, and scabies.

The active compound curcumin is believed to have a wide range of biological effects including anti-inflammatory, antioxidant,antitumour, antibacterial, and antiviral activities, which indicate potential in clinical medicine.

Uses of Kunyit (Culinary)

Turmeric grows wild in the forests of South and Southeast Asia. It is one of the key ingredients in many Asian dishes. Indian traditional medicine, called Siddha, has recommended turmeric for medicine. Its use as a coloring agent is not of primary value in South Asian cuisine.

Turmeric is mostly used in savory dishes, but is used in some sweet dishes, such as the cakeSfouf. In India, turmeric plant leaf is used to prepare special sweet dishes, patoleo, by layering rice flour and coconut-jaggery mixture on the leaf, and then closing and steaming it in a special copper steamer (goa).

In recipes outside South Asia, turmeric is sometimes used as an agent to impart a rich, custard-like yellow color. It is used in canned beverages and baked products, dairy products, ice cream, yogurt, yellow cakes, orange juice, biscuits, popcorn color, cereals, sauces, gelatins, etc. It is a significant ingredient in most commercial curry powders.

Most turmeric that is used is in the form of rhizome powder, in some regions (especially in Maharashtra, Goa, Konkan andKanara), turmeric leaves are used to wrap and cook food. This use of turmeric leaves usually takes place in areas where turmeric is grown locally, since the leaves used are freshly picked. Turmeric leaves impart a distinctive flavor.

Although typically used in its dried, powdered form, turmeric is also used fresh, like ginger. It has numerous uses in Far Eastern recipes, such as pickle made from fresh turmeric that contains large chunks of soft turmeric.

Turmeric is widely used as a spice in South Asian and Middle Eastern cooking. Many Persian dishes use turmeric as a starter ingredient. Almost all Iranian fried dishes consist of oil, onions, and turmeric followed by any other ingredients that are to be included.

In Nepal, turmeric is widely grown and extensively used in many vegetable and meat dishes for its color as well as for its potential value in traditional medicine.

In South Africa, turmeric is used to give boiled white rice a golden color.

In Vietnam, turmeric powder is used to color, and enhance the flavors of, certain dishes, such as bánh xèo, bánh khọt and mi quang. The powder is also used in many other Vietnamese stir fried and soup dishes.

In Indonesia, the turmeric leaves are used for Minangese or Padangese curry base of Sumatra, such as rendang, sate padang and many other varieties.

In Thailand, fresh turmeric rhizomes are widely used in many dishes, in particular in the southern Thai cuisine, such as the yellow curry and turmeric soup.

In medieval Europe, turmeric became known as Indian saffron because it was widely used as an alternative to the far more expensive saffron spice.

The Uses of Kunyit

# Culinary

# Folk Medicine and Traditional Uses

# Preliminary Medical Research

# Dye

Images of KUNYIT

Images of HEMPEDU BUMI

The Uses of Hempedu Bumi

The Malay name of this herb, Hempedu Bumi, translates as "bile of the earth" and indeed this herb has been shown to have a strong liver protecting and bile enhancing effect. In comparative clinical studies it has been shown to be superior to Milk Thistle. The active constituent,  andrographolide protects the liver, pancreas and digestive system. Laboratory and clinical trials have demonstrated its effectiveness in cases of toxic liver damage, poor liver function and hepatitis. Andrographis is also shown to prevent the build up of oxidized cholesterol in the arteries to a degree that was more substantial than omega 3 fish oils. It is particularly suited to those on a high cholesterol diet.  Andrographolide also protects the insulin producing cells of the pancreas and improves glucose metabolism and diabetic retinopathy. 

Traditionally the herb is also used for high blood pressure and modern research has also confirmed its gentle and safe hypotensive effects. The most recent research on this herb is focusing on its immune enhancing and anti-viral properties, even against several strains of the HIV virus. In China it is the herb of choice for sore throats, colds and flu. In India controlled double blind clinical studies found that Hempedu Bumi has a preventative effect against the common cold. Recent studies have also focused on the ability of Andrographis to protect from gastric and duodenal ulcers.

Hempedu Bumi Blend contains antioxidant herbs used traditionally for liver and indigestion (especially after fatty foods) and for improving immunity, sore throats, high blood pressure and diabetes. As Grandma said "bitter is good for you!" Take daily to support your digestive and eliminatory system and prevent colds and flu's!

Hempedu Bumi Blend Tea combines 3 of natures most powerful liver detox herbs: Andrographis paniculata, Phyllanthus niruri and Curcuma longa. This combination has the following properties:

• Antioxidant protection for the liver, pancreas and digestive system
• Natural liver detox and blood cleanser
• Protects from gastric and Duodenal ulcers
• Boosts immunity
• Protects the liver from dietary toxins, oxidized fats and alcohol
• Assists pancreatic function and improves glucose metabolism
• Promotes liver regeneration
• Promotes recuperation from hepatitis (after acute phase is over)

Hempedu Bumi

Andrographis paniculata is an annual herbaceous plant in the family Acanthaceae, native to India and Sri Lanka.

It is widely cultivated in Southern and Southeastern Asia, where it has been traditionally used to treat infections and some diseases. Mostly the leaves and roots were used for medicinal purposes.

Andrographis paniculata is an erect annual herb extremely bitter in taste in all parts of the plant body. The plant is known in north-eastern India as Maha-tita, literally "king of bitters", and known by various vernacular names (see the table below). As an Ayurveda herb it is known as Kalmegh or Kalamegha, meaning "dark cloud". It is also known as Bhui-neem, meaning "neem of the ground", since the plant, though being a small annual herb, has a similar strong bitter taste as that of the large Neem tree (Azadirachta indica). In Malaysia, it is known asHempedu Bumi, which literally means 'bile of earth' since it is one of the most bitter plants that are used in traditional medicine. The genusAndrographis consists of 28 species of small annual shrubs essentially distributed in tropical Asia. Only a few species are medicinal, of whichA. paniculata is the most popular.

Images of CEKUR

The Uses of Cekur

The plant is used as a herb in cooking in Indonesia, where it is called kencur, and especially in Javanese cuisine and Balinese cuisine. Beras kencur, which combines dried K. galanga powder with rice flour, is a particularly popular jamu herbal drink. Its leaves are also used in the Malay rice dish, nasi ulam.

Unlike the similar Boesenbergia rotunda (Thai krachai), K. galanga is not commonly used in Thai cuisine, but can be bought as a dried rhizome or in powder form at herbal medicine stalls. It is known in Thai as proh horm or waan horm. It is also used in Chinese cooking and Chinese medicine, and is sold in Chinese groceries under the namesha jiang (Chinese: shajiang), while the plant itself is referred to as shan nai (Chinese: shannai). Kaempferia galanga has a peppery camphorous taste.

Cekur

Kaempferia galanga, commonly known as cekur, aromatic ginger,sand ginger, cutcherry or resurrection lily, is a monocotyledonousplant in the ginger family, and one of four plants called galangal. It is found primarily in open areas in Indonesia, southern China, Taiwan,Cambodia and India, but is also widely cultivated throughout Southeast Asia.

Images of PANDAN

The Uses of Pandan

In Bangladesh it is called ketaki, along with the other variety of pandan there (Pandanus fascicularis), and is used to enhance the flavor of pulao, biryani and sweet coconut rice pudding, payesh if basmati rice is not use. It acts as a cheap substitute for basmati fragrance as one can use normal,non-fragrant rice and with help of pandan the dish tastes and smells like basmati is used. It's really a poor man's Basmati. It is called pandan wangi in Indonesian, hsun hmway  in Burmese, pandánin Filipino, bai tooey in Thai, rampe in Sinhala, sleuk toi in Khmer, Daun Pandan in Nonya cooking, lá dứa in Vietnamese, "Xiāng lán" in Chinese and fragrant plant in Magahi and Bhojpuri due to its fragrance.

The leaves are used either fresh or dried, and are commercially available in frozen form in Asian grocery stores in nations where the plant does not grow. They have a nutty, botanical fragrance which enhances the flavor of Indonesian, Singaporean,Filipino, Malaysian, Thai, Bangladeshi, Vietnamese, Chinese, Sri Lankan, Khmer and Burmese foods, especially rice dishes and cakes.

Bottled pandan extract is available in shops, and often contain green food coloring. The leaves also notably have a repellent effect on cockroaches. The leaves are sometimes steeped in coconut milk, which is then added to the dish. They may be tied in a bunch and cooked with the food. They may be woven into a basket which is used as a pot for cooking rice. Pandan chicken, (Thai: kai op bai toei), is a dish of chicken parts wrapped in pandan leaves and baked. The leaves are also used as a flavoring for desserts such as pandan cake and sweet beverages. Filipino cuisine uses pandan as a flavoring in buko pandan fruit salad, as well as rice-based pastries and numerous sweet drinks and desserts.

Other uses is for:

# Weak Nerves

# Rheumatism and Stiff

# Fidget

# Hair Loss

# Discolor hair

# Dandruff

For more information on how to treat above illness you can surf this website > http://herbalmiracles.blogspot.com/2010/08/pandan-leaf-properties.html