a stimulant and tonic.
Habitat: Common in tidal forests along the East and West coasts; also distributed in Meghalaya and the Andamans.
English: Sea Holly.Ayurvedic: Krishna Saraiyaka. (Blue-flowered Katasaraiyaa.)Siddha/Tamil: Kollimulli.Folk: Hargozaa.Action: Decoction—antacid (used in dyspepsia with acid eructations), also diuretic (used in dropsy and bilious swellings). Aerial parts show effect on nictitating membrane. The root is a cordial attenuant and is used in debility associated with asthma, paralysis, leucorrhoea.
The air-dried plant contains an alkaloid, acanthicifoline, and a flavone.... acanthus ilicifoliusHabitat: Native to the Mediterranean region; cultivated in Algeria.
English: Spanish, Pellitory, Pyrethrum Root.Ayurvedic: Aakaarakarabha, Aakallaka, Aakulakrit, Agragraahi.Unani: Aaqarqarhaa.Siddha/Tamil: Akkiraakaaram.Action: Stimulant, cordial, rubefa- cient.A gargle of infusion is prescribed for relaxed vulva. Root— used for toothache, rheumatic and neuralgic affections and rhinitis. Roots, along with the root of Witha- nia somnífera and Vitis vinifera, are used in epilepsy.
Along with other therapeutic applications, Ayurvedic Pharmacopoeia of India indicates the use of the root in sciatica, paralysis, hemiplegia and amenorrhoea.The root contains anacycline, isobu- tylamide, inulin and a trace ofessential oil.The local anaesthetic activity of the alcoholic (2%) extract of the root was found to be comparable to that of xy- locaine hydrochloride (2%) in dental patients.Use of the drug in patients with insulin-dependent diabetes mellitus reduces the dose of insulin. It decreased the plasma glucose and serum cholesterol levels after oral administration for 3-6 weeks. (The plant is mixed with Helleborus nigar in a ratio of 1:3.) The plant extract inhibited tobacco-induced mutagenesis by 47.5% at a concentration of 1 mg/plate.Dosage: Root—500 mg to 1 g powder. (CCRAS.)... anacyclus pyrethrumHabitat: Kashmir and Chamba in Himachal Pradesh, between 1,8003,700 m.
English: Angelica.Ayurvedic: Choraka, Chorakaa, Kopanaa, Chorakaakhya, Nishaachara, Dhanhar, Taskara, Kshemaka.Action: Root—cordial and stimulant, carminative (used in constipation), expectorant, diaphoretic.
The root contains furocoumarins, also dimeric, lingusticum lactone.Dosage: Root—3-5 g powder. (CCRAS.)... angelica glaucaHabitat: Damp situations in Uttar Pradesh and eastern and southern parts of India.
English: Nut grass.Ayurvedic: Bhadramustaa, Musta, Amoda, Naagaramustaka. (Naagara is a different drug, equated with Zingiber officinale Rosc.)Siddha: Korai-kilangu (Tamil).Folk: Naagara-mothaa.Action: Essential oil—hypotensive, anti-inflammatory, CNS stimulant, antimicrobial. Rhizome—stomachic, cordial, antidiarrhoeal and diuretic.
See C. rotundus.... cyperus scariosusNutritional Profile Energy value (calories per serving): Moderate to high Protein: None Fat: None Saturated fat: None Cholesterol: None Carbohydrates: None (except for cordials which contain added sugar) Fiber: None Sodium: Low Major vitamin contribution: None Major mineral contribution: Phosphorus
About the Nutrients in This Food Spirits are the clear liquids produced by distilling the fermented sugars of grains, fruit, or vegetables. The yeasts that metabolize these sugars and convert them into alcohol stop growing when the concentration of alcohol rises above 12–15 percent. In the United States, the proof of an alcoholic beverage is defined as twice its alcohol content by volume: a beverage with 20 percent alcohol by volume is 40 proof. This is high enough for most wines, but not high enough for most whiskies, gins, vodkas, rums, brandies, and tequilas. To reach the concentra- tion of alcohol required in these beverages, the fermented sugars are heated and distilled. Ethyl alcohol (the alcohol in beer, wine, and spirits) boils at a lower temperature than water. When the fermented sugars are heated, the ethyl alcohol escapes from the distillation vat and condenses in tubes leading from the vat to a collection vessel. The clear liquid that collects in this vessel is called distilled spirits or, more technically, grain neutral spirits. Gins, whiskies, cordials, and many vodkas are made with spirits American whiskeys (which include bourbon, rye, and distilled from grains. blended whiskeys) and Canadian, Irish, and Scotch whiskies are all made from spirits aged in wood barrels. They get their flavor from the grains and their color from the barrels. (Some whiskies are also colored with caramel.) Vodka is made from spirits distilled and filtered to remove all flavor. By law, vodkas made in America must be made with spirits distilled from grains. Imported vodkas may be made with spirits distilled either from grains or potatoes and may contain additional flavoring agents such as citric acid or pepper. Aquavit, for example, is essentially vodka flavored with caraway seeds. Gin is a clear spirit flavored with an infusion of juniper berries and other herbs (botanicals). Cordials (also called liqueurs) and schnapps are flavored spirits; most are sweetened with added sugar. Some cordials contain cream. Rum is made with spirits distilled from sugar cane (molasses). Tequila is made with spirits distilled from the blue agave plant. Brandies are made with spirits distilled from fruit. (Arma- gnac and cognac are distilled from fermented grapes, calvados and applejack from fermented apples, kirsch from fermented cherries, slivovitz from fermented plums.) Unless they contain added sugar or cream, spirits have no nutrients other than alcohol. Unlike food, which has to be metabolized before your body can use it for energy, alcohol can be absorbed into the blood-stream directly from the gastrointestinal tract. Ethyl alcohol provides 7 calories per gram.
The Most Nutritious Way to Serve This Food The USDA /Health and Human Services Dietary Guidelines for Americans defines one drink as 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits, and “moderate drinking” as two drinks a day for a man, one drink a day for a woman.
Diets That May Restrict or Exclude This Food Bland diet Lactose-free diet (cream cordials made with cream or milk) Low-purine (antigout) diet
Buying This Food Look for: Tightly sealed bottles stored out of direct sunlight, whose energy might disrupt the structure of molecules in the beverage and alter its flavor. Choose spirits sold only by licensed dealers. Products sold in these stores are manufac- tured under the strict supervision of the federal government.
Storing This Food Store sealed or opened bottles of spirits in a cool, dark cabinet.
Preparing This Food All spirits except unflavored vodkas contain volatile molecules that give the beverage its characteristic taste and smell. Warming the liquid excites these molecules and intensifies the flavor and aroma, which is the reason we serve brandy in a round glass with a narrower top that captures the aromatic molecules as they rise toward the air when we warm the glass by holding it in our hands. Whiskies, too, though traditionally served with ice in America, will have a more intense flavor and aroma if served at room temperature.
What Happens When You Cook This Food The heat of cooking evaporates the alcohol in spirits but leaves the flavoring intact. Like other alcoholic beverages, spirits should be added to a recipe near the end of the cooking time to preserve the flavor while cooking away any alcohol bite. Alcohol is an acid. If you cook it in an aluminum or iron pot, it will combine with metal ions to form dark compounds that discolor the pot and the food you are cooking. Any recipe made with spirits should be prepared in an enameled, glass, or stainless-steel pot.
Medical Uses and/or Benefits Reduced risk of heart attack. Data from the American Cancer Society’s Cancer Prevention Study 1, a 12-year survey of more than 1 million Americans in 25 states, shows that men who take one drink a day have a 21 percent lower risk of heart attack and a 22 percent lower risk of stroke than men who do not drink at all. Women who have up to one drink a day also reduce their risk of heart attack. Numerous later studies have confirmed these findings. Lower cholesterol levels. Beverage alcohol decreases the body’s production and storage of low density lipoproteins (LDLs), the protein and fat particles that carry cholesterol into your arteries. As a result, people who drink moderately tend to have lower cholesterol levels and higher levels of high density lipoproteins (HDLs), the fat and protein particles that carry cholesterol out of the body. Numerous later studies have confirmed these findings. Lower risk of stroke. In January 1999, the results of a 677-person study published by researchers at New York Presbyterian Hospital-Columbia University showed that moderate alcohol consumption reduces the risk of stroke due to a blood clot in the brain among older people (average age: 70). How alcohol prevents stroke is still unknown, but it is clear that moderate use is a key. Heavy drinkers (those who consume more than seven drinks a day) have a higher risk of stroke. People who once drank heavily, but cut their consumption to moderate levels, reduce their risk of stroke. Stimulating the appetite. Alcoholic beverages stimulate the production of saliva and the gastric acids that cause the stomach contractions we call hunger pangs. Moderate amounts of alcoholic beverages, which may help stimulate appetite, are often prescribed for geriatric patients, convalescents, and people who do not have ulcers or other chronic gastric problems that might be exacerbated by the alcohol. Dilation of blood vessels. Alcoholic beverages dilate the tiny blood vessels just under the skin, bringing blood up to the surface. That’s why moderate amounts of alcoholic beverages (0.2–1 gram per kilogram of body weight, or two ounces of whiskey for a 150-pound adult) temporarily warm the drinker. But the warm blood that flows up to the surface of the skin will cool down there, making you even colder when it circulates back into the center of your body. Then an alcohol flush will make you perspire, so you lose more heat. Excessive amounts of beverage alcohol may depress the mechanism that regulates body temperature.
Adverse Effects Associated with This Food Alcoholism. Alcoholism is an addiction disease, the inability to control one’s alcohol consumption. It is a potentially life-threatening condition, with a higher risk of death by accident, suicide, malnutrition, or acute alcohol poisoning, a toxic reaction that kills by para- lyzing body organs, including the heart. Fetal alcohol syndrome. Fetal alcohol syndrome is a specific pattern of birth defects—low birth weight, heart defects, facial malformations, learning disabilities, and mental retarda- tion—first recognized in a study of babies born to alcoholic women who consumed more than six drinks a day while pregnant. Subsequent research has found a consistent pattern of milder defects in babies born to women who drink three to four drinks a day or five drinks on any one occasion while pregnant. To date there is no evidence of a consistent pattern of birth defects in babies born to women who consume less than one drink a day while preg- nant, but two studies at Columbia University have suggested that as few as two drinks a week while pregnant may raise a woman’s risk of miscarriage. (One drink is 12 ounces of beer, five ounces of wine, or 1.25 ounces of distilled spirits.) Increased risk of breast cancer. In 2008, scientists at the National Cancer Institute released data from a seven-year survey of more than 100,000 postmenopausal women showing that even moderate drinking (one to two drinks a day) may increase by 32 percent a woman’s risk of developing estrogen-receptor positive (ER+) and progesterone-receptor positive (PR+) breast cancer, tumors whose growth is stimulated by hormones. No such link was found between consuming alcohol and the risk of developing ER-/PR- tumors (not fueled by hor- mones). The finding applies to all types of alcohol: beer, wine, and distilled spirits. Increased risk of oral cancer (cancer of the mouth and throat). Numerous studies confirm the A merican Cancer Societ y’s warn ing that men and women who consume more than t wo drinks a day are at higher risk of oral cancer than are nondrinkers or people who drink less. Increased risk of cancer of the colon and rectum. In the mid-1990s, studies at the University of Oklahoma suggested that men who drink more than five beers a day are at increased risk of rectal cancer. Later studies suggested that men and women who are heavy beer or spirits drinkers (but not those who are heavy wine drinkers) have a higher risk of colorectal cancers. Further studies are required to confirm these findings. Malnutrition. While moderate alcohol consumption stimulates appetite, alcohol abuses depresses it. In addition, an alcoholic may drink instead of eating. When an alcoholic does eat, excess alcohol in his/her body prevents absorption of nutrients and reduces the ability to synthesize new tissue. Hangover. Alcohol is absorbed from the stomach and small intestine and carried by the bloodstream to the liver, where it is oxidized to acetaldehyde by alcohol dehydrogenase (ADH), the enzyme our bodies use every day to metabolize the alcohol we produce when we digest carbohydrates. The acetaldehyde is converted to acetyl coenzyme A and either eliminated from the body or used in the synthesis of cholesterol, fatty acids, and body tis- sues. Although individuals vary widely in their capacity to metabolize alcohol, an adult of average size can metabolize the alcohol in four ounces (120 ml) whiskey in approximately five to six hours. If he or she drinks more than that, the amount of alcohol in the body will exceed the available supply of ADH. The surplus, unmetabolized alcohol will pile up in the bloodstream, interfering with the liver’s metabolic functions. Since alcohol decreases the reabsorption of water from the kidneys and may inhibit the secretion of an antidiuretic hormone, the drinker will begin to urinate copiously, losing magnesium, calcium, and zinc but retaining uric acid, which is irritating. The level of lactic acid in the body will increase, making him or her feel tired and out of sorts; the acid-base balance will be out of kilter; the blood vessels in the head will swell and throb; and the stomach, its lining irritated by the alcohol, will ache. The ultimate result is a hangover whose symptoms will disappear only when enough time has passed to allow the body to marshal the ADH needed to metabolize the extra alcohol in the person’s blood. Changes in body temperature. Alcohol dilates capillaries, tiny blood vessels just under the skin, producing a “flush” that temporarily warms the drinker. But drinking is not an effective way to stay warm in cold weather. Warm blood flowing up from the body core to the surface capillaries is quickly chilled, making you even colder when it circulates back into your organs. In addition, an alcohol flush triggers perspiration, further cooling your skin. Finally, very large amounts of alcohol may actually depress the mechanism that regulates body temperature. Impotence. Excessive drinking decreases libido (sexual desire) and interferes with the ability to achieve or sustain an erection. Migraine headache. Some alcoholic beverages contain chemicals that inhibit PST, an enzyme that breaks down certain alcohols in spirits so that they can be eliminated from the body. If they are not broken down by PST, these alcohols will build up in the bloodstream and may trigger a migraine headache. Gin and vodka appear to be the distilled spirits least likely to trigger headaches, brandy the most likely.
Food/Drug Interactions Acetaminophen (Tylenol, etc.). FDA recommends that people who regularly have three or more drinks a day consult a doctor before using acetaminophen. The alcohol/acetaminophen combination may cause liver failure. Anti-alcohol abuse drugs (disulfiram [Antabuse]). Taken concurrently with alcohol, the anti- alcoholism drug disulfiram can cause flushing, nausea, a drop in blood pressure, breathing difficulty, and confusion. The severity of the symptoms, which may var y among individu- als, generally depends on the amount of alcohol consumed and the amount of disulfiram in the body. Anticoagulants. Alcohol slows the body’s metabolism of anticoagulants (blood thinners), intensif ying the effect of the drugs and increasing the risk of side effects such as spontane- ous nosebleeds. Antidepressants. Alcohol may strengthen the sedative effects of antidepressants. Aspirin, ibuprofen, ketoprofen, naproxen and nonsteroidal anti-inflammatory drugs. Like alco- hol, these analgesics irritate the lining of the stomach and may cause gastric bleeding. Com- bining the two intensifies the effect. Insulin and oral hypoglycemics. Alcohol lowers blood sugar and interferes with the metabo- lism of oral antidiabetics; the combination may cause severe hypoglycemia. Sedatives and other central nervous system depressants (tranquilizers, sleeping pills, antide- pressants, sinus and cold remedies, analgesics, and medication for motion sickness). Alcohol intensifies the sedative effects of these medications and, depending on the dose, may cause drowsiness, sedation, respiratory depression, coma, or death. MAO inhibitors. Monoamine oxidase (M AO) inhibitors are drugs used as antidepressants or antihypertensives. They inhibit the action of natural enzymes that break down tyramine, a substance formed naturally when proteins are metabolized. Tyramine is a pressor amine, a chemical that constricts blood vessel and raises blood pressure. If you eat a food that contains tyramine while you are taking an M AO inhibitor, the pressor amine cannot be eliminated from your body and the result may be a hypertensive crisis (sustained elevated blood pressure). Brandy, a distilled spirit made from wine (which is fermented) contains tyramine. All other distilled spirits may be excluded from your diet when you are taking an M AO inhibitor because the spirits and the drug, which are both sedatives, may be hazard- ous in combination.... distilled spirits
Habitat: Throughout India, ascending to 1,500 m in the Himalayas.
Ayurvedic: Jingini, Jhingan, Gudamanjari.Siddha/Tamil: Kalasan, Anaikkarai, Odiyan.Action: Bark—stimulant and astringent; used in gout; decoction for aphthae of the mouth and for toothache. Leaves— boiled and applied to sprains, bruises, local swellings, elephantiasis. Gum— given in asthma; as a cordial to women during lactation.
The roots contain cluytyl ferulate; heartwood gave lanosterol; bark, dl- epi-catechin and (+)-leucocyanidin; flowers and leaves, ellagic acid, querce- tin and quercetin-3-arabinoside. Flowers also contain iso-quercetin and morin. Leaves in addition contain beta-sitosterol, leucocyanidin and leu- codelphinidin.... lannea coromandelicaHabitat: Kashmir, Punjab, Himachal Pradesh and Uttar Pradesh.
English: Sallow, Goat Willow, Common Willow.Ayurvedic: Vetasa, Vaanira, Vidula, Vanjula, Vaanjulaa. In Kerala Homonoia riparia Lour., Euphorbiaceae, is used as Vetasa or Jalavetasa.Unani: Bed Mushk.Action: Distilled water from flowers—cordial, stimulant; externally applied to headache. Stem and leaves—astringent. Leaves—decoction used as febrifuge. Bark and twigs—astringent, applied to piles. Ash of wood—used in haemoptysis; mixed with vinegar, applied to piles.
Alkaloids, glycosides and saponins of male racemes increase the amplitude and slow the heartbeat and act more rapidly than digitalis on isolated frog heart.Flavonoids present in the male racemes are: diometin, isorhamnetin, cap- reoside and salicapreoside.Phenol glycosides present in the bark are: delphinidin, cyanidin, pipe- colic acid, fragilin, picein, salicin, sal- icortin, salireproside, triandrin and vimalin. Tannin content is reported to be 8-13%.Salix daphnoides Vill. and Salix ele- gans Wall. (The Himalayas from Kash mir to Nepal) are also known as Jalave- tasa.Dosage: Leaf, bark, root—50- 100 ml decoction. (CCRAS.)... salix capreaAlternatives. Tea: equal parts – Agnus Castus, Ladysmantle, Motherwort, Raspberry leaves, 1-2 teaspoon to each cup boiling water; infuse 5-10 minutes; 1 cup 2-3 times daily.
Tablets/capsules. Cramp bark, Helonias.
Powders. Formula. Combine Blue Cohosh 1; Helonias 2; Black Haw 3. Dose: 500mg (two 00 capsules or one-third teaspoon) thrice daily.
Practitioner. Tincture Viburnum prunifolium BHP (1983), 20ml; Tincture Chamaelirium luteum BHP (1983) 20ml; Tincture Viburnum opulus BHP (1983), 20ml; Tincture Capsicum, fort, BPC 1934, 0.05ml. Distilled water to 100ml. Sig: 5ml tds pc c Aq cal.
Black Cohosh. Liquid Extract Cimicifuja BP 1898, 1:1 in 90 per cent alcohol. Dosage: 0.3-2ml. OR: Tincture Cimicifuja, BPC 1934, 1:10 in 60 per cent alcohol. Dosage: 2-4ml.
Squaw Vine (mother’s cordial) is specific for habitual abortion, beginning soon after becoming pregnant and continuing until the seventh month. Also the best remedy when abortion threatens. If attended by a physician for abortion, a hypodermic of morphine greatly assists; followed by Liquid Extract 1:1 Squaw Vine. Dosage: 2-4ml, 3 times daily.
Liquid extracts. Squaw Vine, 4 . . . Helonias, 1 . . . Black Haw bark, 1 . . . Blue Cohosh, 1. Mix. Dose: One teaspoon every 2 hours for 10 days. Thereafter: 2 teaspoons before meals, 3 times daily. Honey to sweeten, if necessary. (Dr Finlay Ellingwood)
Abortion, to prevent: Cramp bark, (Dr John Christopher)
Evening Primrose. Two 500mg capsules, at meals thrice daily.
Diet: High protein.
Vitamins. C. B6. Multivitamins. E (400iu daily).
Minerals. Calcium. Iodine. Iron. Selenium, Zinc. Magnesium deficiency is related to history of spontaneous abortion; magnesium to commence as soon as pregnant.
Enforced bed rest. ... abortion – to prevent
FAMILY: Styracaceae
SYNONYMS: Gum benzoin, gum benjamin, styrax benzoin.
GENERAL DESCRIPTION: A large tropical tree up to 20 metres high with pale green citrus-like leaves, whitish underneath, bearing hard-shelled flattish fruit about the size of a nutmeg. The benzoin is a pathological product, formed when the trunk is cut; the tree exudes a balsamic resin which hardens upon exposure, to air and sunlight.
DISTRIBUTION: Native to tropical Asia; the two main regions of production are Sumatra, Java and Malaysia for ‘Sumatra’ benzoin, and Laos, Vietnam, Cambodia, China and Thailand for ‘Siam’ benzoin.
OTHER SPECIES: There are many different varieties within the Styrax family which produce benzoin, but these are generally classified under either Sumatra benzoin (S. paralleloneurus) or Siam benzoin (S. tonkinensis) – see also Botanical Classification section.
HERBAL/FOLK TRADITION: It has been used for thousands of years in the east as a medicine and incense; the fumigations were believed to drive away evil spirits. It was used by the Chinese herbalists for its heating and drying qualities, as a good urinary antiseptic and as an aid to digestion.
In the west, it is best known in the form of compound tincture of benzoin or Friars Balsam, used for respiratory complaints. Externally it is used for cuts and irritable skin conditions; internally it is used as a carminative for indigestion, etc. It also acts as a preservative of fats.
ACTIONS: Anti-inflammatory, anti-oxidant, antiseptic, astringent, carminative, cordial, deodorant, diuretic, expectorant, sedative, styptic, vulnerary.
EXTRACTION: The crude benzoin is collected from the trees directly. Benzoin resinoid, or ‘resin absolute’, is prepared from the crude using solvents, for example benzene and alcohol, which are then removed. Commercial benzoin is usually sold dissolved in ethyl glycol or a similar solvent. A ‘true’ absolute is also produced in small quantities.
CHARACTERISTICS: 1. Sumatra crude benzoin occurs as greyish-brown brittle lumps with reddish streaks, with a styrax-like odour. There are several different qualities available; the so-called ‘almond’ grade is considered superior. 2. Siam benzoin comes in pebble or tear-shaped orange-brown pieces, with a sweet-balsamic vanilla-like scent, this type having a more refined odour than the Sumatra type.
Benzoin resinoid is produced from both the Siam and Sumatra types, or a mix of the two. It is an orange-brown viscous mass with an intensely rich sweet-balsamic odour. It blends well with sandalwood, rose, jasmine, copaiba balsam, frankincense, myrrh, cypress, juniper, lemon, coriander and other spice oils.
PRINCIPAL CONSTITUENTS: 1. Sumatra Benzoin: mainly coniferyl cinnamate and sumaresinolic acid, with benzoic acid, cinnamic acid, and traces of styrene, vanillin and benzaldehyde. 2. Siam benzoin: mainly coniferyl benzoate (65–75 per cent), with benzoic acid, vanillin, siaresinolic acid and cinnamyl benzoate.
SAFETY DATA: Non-toxic, non-irritant, possible sensitization. Compound benzoin tincture is ‘regarded as moderately toxic, due probably to occasional contact dermatitis developed in some individuals … which contains, in addition to benzoin, aloe, storax, Tolu balsam and others.’.
AROMATHERAPY/HOME: USE
Skin Care: Cuts, chapped skin, inflamed and irritated conditions.
Circulation, Muscles And Joints: Arthritis, gout, poor circulation, rheumatism.
Respiratory System: Asthma, bronchitis, chills, colic, coughs, laryngitis.
Immune System: ’Flu.
Nervous System: Nervous tension and stress-related complaints. It warms and tones the heart and circulation, both physically and metaphorically: ‘This essence creates a kind of euphoria; it interposes a padded zone between us and events.’.
OTHER USES: Compound benzoin tincture is used in pharmaceuticals and in dentistry to treat gum inflammation. The resinoid and absolute are used extensively as fixatives and fragrance components in soaps, cosmetics, toiletries and perfumes, especially Siam benzoin. Both types are used in most food categories, including alcoholic and soft drinks.... benzoin
FAMILY: Anacardiaceae
SYNONYMS: Mastick tree, mastick, mastix, mastich, lentisk.
GENERAL DESCRIPTION: A small bushy tree or shrub up to 3 metres high, which produces a natural oleoresin from the trunk. Incisions are made in the bark in order to collect the liquid oleoresin, which then hardens into brittle peasized lumps.
DISTRIBUTION: Native to the Mediterranean region (France, Spain, Portugal, Greece, Turkey) and also found in North Africa. Most mastic is produced on the Greek Island of Chios; some is also produced in Algeria, Morocco and the Canary Islands.
OTHER SPECIES: It belongs to the same family as Peruvian pepper or Peruvian mastic (Schinus molle). Mastic resembles the resin ‘sanderach’ but unlike the latter it can be chewed, rather than turning to powder.
HERBAL/FOLK TRADITION: In the East it is used for the manufacture of sweets and cordials; it is still used medicinally for diarrhoea in children and is chewed to sweeten the breath. The oil was used in the West in a similar way to turpentine – ‘It has many of the properties of coniferous turpentines and was formerly greatly used in medicine.’.
ACTIONS: Antimicrobial, antiseptic, antispasmodic, astringent, diuretic, expectorant, stimulant.
EXTRACTION: 1. A resinoid is produced by solvent extraction from the oleoresin, and 2. an essential oil is produced by steam distillation from the oleoresin or occasionally directly from the leaves and branches.
CHARACTERISTICS: 1. A pale amber or greenish viscous mass with a faint balsamic turpentine-like odour. 2. A pale yellow mobile liquid with a fresh balsamic turpentine-like odour. It blends well with lavender, mimosa, citrus and floral oils.
PRINCIPAL CONSTITUENTS: Mainly monoterpene hydrocarbons – mostly pinenes.
SAFETY DATA: Non-toxic, non-irritant, possible sensitization in some individuals.
AROMATHERAPY/HOME: USE See turpentine.
OTHER USES: Used in dentistry and in the production of varnish. The resinoid and oil are employed in high-class colognes and perfumes, and used as a flavouring agent, especially in liqueurs.... mastic
FAMILY: Lamiaceae (Labiatae)
SYNONYMS: L. vera, L. officinalis, garden lavender, common lavender
GENERAL DESCRIPTION: An evergreen woody shrub, up to 1 metre tall, with pale green, narrow, linear leaves and flowers on blunt spikes of a beautiful violet-blue colour. The whole plant is highly aromatic.
DISTRIBUTION: Indigenous to the Mediterranean region, now cultivated all over the world. The oil is produced mainly in France, also Spain, Italy, England, Australia, Tasmania, Yugoslavia, Turkey, Russia, Bulgaria, Greece, etc.
OTHER SPECIES: There are many varieties of lavender; L. angustifolia is divided into two subspecies – L. delphinensis and L. fragrans. French lavender (L. stoechas) is a smaller shrub with dark violet flowers; see also entries on spike lavender, lavandin and the Botanical Classification section. The so-called cotton lavender (Santolina chamaecyparissus) and the sea lavender (Statice caroliniana) belong to different botanical families.
HERBAL/FOLK TRADITION: Lavender has a well-established tradition as a folk remedy, and its scent is still familiar to almost everyone. It was used to ‘comfort the stomach’ but above all as a cosmetic water, an insect repellent, to scent linen, and as a reviving yet soothing oil ‘The essential oil, or a spirit of lavender made from it, proves admirably restorative and tonic against faintness, palpitations of a nervous sort, weak giddiness, spasms and colic ... A few drops of lavender in a hot footbath has a marked influence in relieving fatigue. Outwardly applied, it relieves toothache, neuralgia, sprains and rheumatism. In hysteria, palsy and similar disorders of debility and lack of nerve power, lavender will act as a powerful stimulant.’.
ACTIONS: Analgesic, anticonvulsive, antidepressant, antimicrobial, antirheumatic, antiseptic, antispasmodic, antitoxic, carminative, cholagogue, choleretic, cicatrisant, cordial, cytophylactic, deodorant, diuretic, emmenagogue, hypotensive, insecticide, nervine, parasiticide, rubefacient, sedative, stimulant, sudorific, tonic, vermifuge, vulnerary.
EXTRACTION: 1. Essential oil by steam distillation from the fresh flowering tops. 2. An absolute and concrete are also produced by solvent extraction in smaller quantities.
CHARACTERISTICS: 1. The oil is a colourless to pale yellow liquid with a sweet, floral herbaceous scent and balsamic-woody undertone; it has a more fragrant floral scent compared to spike lavender. It blends well with most oils, especially citrus and florals; also cedarwood, clove, clary sage, pine, geranium, labdanum, oakmoss, vetiver, patchouli, etc. 2. The absolute is a dark green viscous liquid with a very sweet herbaceous, somewhat floral odour.
PRINCIPAL CONSTITUENTS: Over 100 constituents including linalyl acetate (up to 40 per cent), linalol, lavandulol, lavandulyl acetate, terpineol, cineol, limonene, ocimene, caryophyllene, among others. Constituents vary according to source: high altitudes generally produce more esters.
SAFETY DATA: Non-toxic, non-irritant, non-sensitizing.
AROMATHERAPY/HOME: USE Generally regarded as the most versatile essence therapeutically:
Skin care: Abscesses, acne, allergies, athlete’s foot, boils, bruises, burns, dandruff, dermatitis, earache, eczema, inflammations, insect bites and stings, insect repellent, lice, psoriasis, ringworm, scabies, sores, spots, all skin types, sunburn, wounds.
Circulation muscles and joints: Lumbago, muscular aches and pains, rheumatism, sprains.
Respiratory system: Asthma, bronchitis, catarrh, halitosis, laryngitis, throat infections, whooping cough.
Digestive system: Abdominal cramps, colic, dyspepsia, flatulence, nausea.
Genito-urinary system: Cystitis, dysmenorrhoea, leucorrhoea.
Immune system: ’Flu.
Nervous system: Depression, headache, hypertension, insomnia, migraine, nervous tension and stress-related conditions, PMT, sciatica, shock, vertigo.
OTHER USES: Used in pharmaceutical antiseptic ointments and as a fragrance. Extensively employed in all types of soaps, lotions, detergents, cosmetics, perfumes, etc, especially toilet waters and colognes. Employed as a flavouring agent in most categories of food as well as alcoholic and soft drinks.... lavender, true
FAMILY: Lamiaceae (Labiatae)
SYNONYMS: Lemon balm, common balm, bee balm, sweet balm, heart’s delight, honey plant.
GENERAL DESCRIPTION: A sweet-scented herb about 60 cms high, soft and bushy, with bright green serrated leaves, square stems and tiny white or pink flowers.
DISTRIBUTION: Native to the Mediterranean region, now common throughout Europe, Middle Asia, North America, North Africa and Siberia. Mainly cultivated in France, Spain, Germany and Russia.
OTHER SPECIES: Several varieties, e.g. a variegated leaf type, common in gardens.
HERBAL/FOLK TRADITION: One of the earliest known medicinal herbs – Paracelsus called it the ‘Elixir of Life’. It was associated particularly with nervous disorders, the heart and the emotions. It was used for anxiety, melancholy, etc, and to strengthen and revive the vital spirit. Generally employed for digestive and respiratory complaints of nervous origin such as asthma, indigestion and flatulence. It also helps to regulate the menstrual cycle and promote fertility. Effective remedy for wasp and bee stings. In France the leaves are still used a great deal in pharmaceutical and herbal products. Current in the British Herbal Pharmacopoeia for flatulent dyspepsia, neurasthenia and depressive illness.
ACTIONS: Antidepressant, antihistaminic, antispasmodic, bactericidal, carminative, cordial, diaphoretic, emmenagogue, febrifuge, hypertensive, insect-repellent, nervine, sedative, stomachic, sudorific, tonic, uterine, vermifuge.
EXTRACTION: Essential oil by steam distillation from the leaves and flowering tops.
CHARACTERISTICS: A pale yellow liquid with a light, fresh lemony fragrance. It blends well with lavender, geranium, floral and citrus oils.
PRINCIPAL CONSTITUENTS: Citral, citronellol, eugenol, geraniol, linalyl acetate, among others.
SAFETY DATA: Available information indicates non-toxic. Possible sensitization and dermal irritation: use in low dilutions only. Care must also be taken because this is one of the most frequently adulterated oils. Most commercial so-called ‘melissa’ contains some or all of the following: lemon; lemongrass or citronella.
AROMATHERAPY/HOME: USE
Skin care: Allergies, insect bites, insect repellent. ‘Melissa in very low concentration is a very valuable oil indeed in treating eczema and other skin problems.’.
Respiratory system: Asthma, bronchitis, chronic coughs.
Digestive system: Colic, indigestion, nausea.
Genito-urinary system: Menstrual problems.
Nervous system: Anxiety, depression, hypertension, insomnia, migraine, nervous tension, shock and vertigo.
OTHER USES: Occasionally used in pharmaceutical preparations. Used extensively as a fragrance component in toiletries, cosmetics and perfumes. Employed in most major food categories including alcoholic and soft drinks.... melissa
FAMILY: Lamiaceae (Labiatae)
SYNONYMS: Marjorana hortensis, knotted marjoram.
GENERAL DESCRIPTION: A tender bushy perennial plant (cultivated as an annual in colder climates), up to 60 cms high with a hairy stem, dark green oval leaves and small greyish white flowers in clusters or ‘knots’. The whole plant is strongly aromatic.
DISTRIBUTION: Native to the Mediterranean region, Egypt and North Africa. Major oil-producing countries include France, Tunisia, Morocco, Egypt, Bulgaria, Hungary and Germany.
ACTIONS: Analgesic, anaphrodisiac, antioxidant, antiseptic, antispasmodic, antiviral, bactericidal, carminative, cephalic, cordial, diaphoretic, digestive, diuretic, emmenagogue, expectorant, fungicidal, hypotensive, laxative, nervine, sedative, stomachic, tonic, vasodilator, vulnerary.
EXTRACTION: Essential oil by steam distillation of the dried flowering herb. An oleoresin is also produced in smaller quantities.
CHARACTERISTICS: A pale yellow or amber coloured mobile liquid with a warm, woody, spicy camphoraceous odour. It blends well with lavender, rosemary, bergamot, chamomile, cypress, cedarwood, tea tree and eucalyptus.
OTHER SPECIES: There is a great deal of confusion regarding the various species of marjoram or oregano. The most common types are the pot or French marjoram (Origanum onites or Marjorana onites), which is a hardier plant than the sweet marjoram and of a spreading nature; the Spanish marjoram or oregano (Thymus mastichina) and the wild or common marjoram or oregano (Origanum vulgare) which is used to produce the so-called ‘oregano oil’. See entries on common oregano, Spanish oregano and also the Botanical Classification section.
HERBAL/FOLK TRADITION: A traditional culinary herb and folk remedy. It was used by the ancient Greeks in their fragrances, cosmetics and medicines; the name oregano derives from a Greek word meaning ‘joy of the mountains’. lt is a versatile herb which has a soothing, fortifying and warming effect; it aids digestive and menstrual problems, as well as nervous and respiratory complaints.
It is ‘comforting in cold diseases of the head, stomach, sinews and other parts, taken inwardly or outwardly applied ... helps diseases of the chest, obstructions of the liver and spleen.’. It is also very helpful for muscular and rheumatic pain, sprains, strains, stiff joints, bruises, etc.
PRINCIPAL CONSTITUENTS: Terpinenes, terpineol, sabinenes, linalol, carvacrol, linalyl acetate, ocimene, cadinene, geranyl acetate, citral, eugenol, among others.
SAFETY DATA: Non-toxic, non-irritant, non-sensitizing. Not to be used during pregnancy.
AROMATHERAPY/HOME: USE
Skin care: Chilblains, bruises, ticks.
Circulation muscles and joints: Arthritis, lumbago, muscular aches and stiffness, rheumatism, sprains, strains.
Respiratory system: Asthma, bronchitis, coughs.
Digestive system: Colic, constipation, dyspepsia, flatulence.
Genito-urinary system: Amenorrhoea, dysmenorrhoea, leucorrhoea, PMT.
Immune system: Colds.
Nervous system: Headache, hypertension, insomnia, migraine, nervous tension and stress-related conditions.
OTHER USES: The oil and oleoresin are used as fragrance components in soaps, detergents, cosmetics and perfumes. Employed in most major food categories, especially meats, seasonings and sauces, as well as soft drinks and alcoholic beverages such as vermouths and bitters.... marjoram, sweet
FAMILY: Lamiaceae (Labiatae)
SYNONYMS: Brandy mint, balm mint.
GENERAL DESCRIPTION: A perennial herb up to 1 metre high with underground runners by which it is easily propagated. The ‘white’ peppermint has green stems and leaves; the ‘black’ peppermint has dark green serrated leaves, purplish stems and reddish-violet flowers.
DISTRIBUTION: Originally a cultivated hybrid between M. viridis and M. aquatica, known to have been propagated from before the seventeenth century in England. Naturalized throughout Europe and America, it is cultivated worldwide. The oil is produced mainly in France, England, America, Russia, Bulgaria, Italy, Hungary, Morocco and China.
OTHER SPECIES: There are several different strains or chemotypes of peppermint. In addition there are numerous other species of mint, such as spearmint, apple mint, pennyroyal, water mint and pineapple mint – some of which are used to produce essential oils (see Botanical Classification section). Peppermints grown in northern regions, including the Mitcham peppermint, are considered of superior quality.
HERBAL/FOLK TRADITION: Mints have been cultivated since ancient times in China and Japan. In Egypt evidence of a type of peppermint has been found in tombs dating from 1000 BC. It has been used extensively in Eastern and Western medicine for a variety of complaints, including indigestion, nausea, sore throat, diarrhoea, headaches, toothaches and cramp.
It is current in the British Herbal Pharmacopoeia for intestinal colic, flatulence, common cold, vomiting in pregnancy and dysmenorrhoea.
ACTIONS: Analgesic, anti-inflammatory, antimicrobial, antiphlogistic, antipruritic, antiseptic, antispasmodic, antiviral, astringent, carminative, cephalic, cholagogue, cordial, emmenagogue, expectorant, febrifuge, hepatic, nervine, stomachic, sudorific, vasoconstrictor, vermifuge.
EXTRACTION: Essential oil by steam distillation from the flowering herb (approx. 3–4 per cent yield).
CHARACTERISTICS: A pale yellow or greenish liquid with a highly penetrating, grassy-minty camphoraceous odour. It blends well with benzoin, rosemary, lavender, marjoram, lemon, eucalyptus and other mints.
PRINCIPAL CONSTITUENTS: Menthol (29–48 per cent), menthane (20–31 per cent), menthyl acetate, menthofuran, limonene, pulegone, cineol, among others.
SAFETY DATA: Non-toxic, non-irritant (except in concentration), possible sensitization due to menthol. Use in moderation.
AROMATHERAPY/HOME: USE
Skin care: Acne, dermatitis, ringworm, scabies, toothache.
Circulation muscles and joints: Neuralgia, muscular pain, palpitations.
Respiratory system: Asthma, bronchitis, halitosis, sinusitis, spasmodic cough – ‘When inhaled (in steam) it checks catarrh temporarily, and will provide relief from head colds and bronchitis: its antispasmodic action combines well with this to make it a most useful inhalation in asthma.’.
Digestive system: Colic, cramp, dyspepsia, flatulence, nausea.
Immune system: Colds, ’flu, fevers.
Nervous system: Fainting, headache, mental fatigue, migraine, nervous stress, vertigo.
OTHER USES: Flavouring agent in pharmaceuticals, and ingredient in cough, cold and digestive remedies. Flavouring agent in many foods, especially chewing gum and sweets, alcoholic and soft drinks; also widely used to flavour tobacco. Fragrance component in soaps, toothpaste, detergents, cosmetics, colognes and perfumes.... mint, peppermint
FAMILY: Rutaceae
SYNONYMS: C. vulgaris, C. bigaradia, orange blossom, orange flower, neroli bigarade.
GENERAL DESCRIPTION: An evergreen tree up to 10 metres high with glossy dark green leaves and fragrant white flowers. There are two flowering seasons when the blossom is picked, one in May and another in October (in mild weather). See also bitter orange.
DISTRIBUTION: Native to the Far East, but well adapted to the Mediterranean climate. Major producers include Italy, Tunisia, Morocco, Egypt, America and especially France.
OTHER SPECIES: The sweet orange (C. aurantium var. dulcis) is also used to make an absolute oil called neroli Portugal or neroli petalae – however, it is less fragrant and considered of inferior quality.
HERBAL/FOLK TRADITION: This oil was named after a princess of Nerola in Italy, who loved to wear it as a perfume. Orange flowers have many folk associations. They were used in bridal bouquets and wreaths, to calm any nervous apprehension before the couple retired to the marriage bed.
On the Continent an infusion of dried flowers is used as a mild stimulant of the nervous system, and as a blood cleanser. The distillation water, known as orange flower water, is a popular cosmetic and household article.
ACTIONS: Antidepressant, antiseptic, antispasmodic, aphrodisiac, bactericidal, carminative, cicatrisant, cordial, deodorant, digestive, fungicidal, hypnotic (mild), stimulant (nervous), tonic (cardiac, circulatory).
EXTRACTION: 1. A concrete and absolute are produced by solvent extraction from the freshly picked flowers. 2. An essential oil is, produced by steam distillation from the freshly picked flowers. An orange flower water and an absolute are produced as a byproduct of the distillation process.
CHARACTERISTICS: 1. The absolute is a dark brown or orange viscous liquid with a fresh, delicate yet rich, warm sweet-floral fragrance; very true to nature. It blends well with jasmine, benzoin, myrrh and all citrus oils. 2. The oil is a pale yellow mobile liquid (darkening with age) with a light, sweet-floral fragrance and terpeney topnote. Blends well with virtually all oils: chamomile, coriander, geranium, benzoin, clary sage, jasmine, lavender, rose, ylang ylang, lemon and other citrus oils.
PRINCIPAL CONSTITUENTS: Linalol (34 per cent approx.), linalyl acetate (6–17 per cent), limonene (15 per cent approx.), pinene, nerolidol, geraniol, nerol, methyl anthranilate, indole, citral, jasmone, among others.
SAFETY DATA: Non-toxic, non-irritant, nonsensitizing, non-phototoxic.
AROMATHERAPY/HOME: USE
Skin care: Scars, stretch marks, thread veins, mature and sensitive skin, tones the complexion, wrinkles.
Circulation muscles and joints: Palpitations, poor circulation.
Digestive system: Diarrhoea (chronic), colic, flatulence, spasm, nervous dyspepsia.
Nervous system: Anxiety, depression, nervous tension, PMT, shock, stress-related conditions – ‘I find that by far the most important uses of neroli are in helping with problems of emotional origin.’.
OTHER USES: Neroli oil and orange flower water are used to flavour pharmaceuticals. The absolute is used extensively in high-class perfumery work, especially oriental, floral and citrus blends; also as a fixative. The oil is used in eau-de-cologne and toilet waters (traditionally with lavender, lemon, rosemary and bergamot). Limited use as a flavour ingredient in foods, alcoholic and soft drinks.... neroli
FAMILY: Lamiaceae (Labiatae)
SYNONYMS: R. coronarium, compass plant, incensier.
GENERAL DESCRIPTION: A shrubby evergreen bush up to 2 metres high with silvery green, needle-shaped leaves and pale blue flowers. The whole plant is strongly aromatic.
DISTRIBUTION: Native to the Mediterranean region, now cultivated worldwide in California, Russia, Middle East, England, France, Spain, Portugal, Yugoslavia, Morocco, China, etc. The main oil-producing countries are France, Spain and Tunisia.
OTHER SPECIES: R. officinalis is the type used for oil production but it is generally not specified, although there are many different cultivars, for example pine-scented rosemary (R. officinalis var. angustifolius). See also Botanical Classification.
HERBAL/FOLK TRADITION: One of the earliest plants to be used for food, medicine and magic, being regarded as sacred in many civilizations. Sprigs of rosemary were burnt at shrines in ancient Greece, fumigations were used in the Middle Ages to drive away evil spirits, and to protect against plague and infectious illness.
It has been used for a wide range of complaints including respiratory and circulatory disorders, liver congestion, digestive and nervous complaints, muscular and rheumatic pain, skin and hair problems. It is current in the British Herbal Pharmacopoeia as a specific for ‘depressive states with general debility and indications of cardiovascular weakness’..
ACTIONS: Analgesic, antimicrobial, antioxidant, antirheumatic, antiseptic, antispasmodic, aphrodisiac, astringent, carminative, cephalic, cholagogue, choleretic, cicatrisant, cordial, cytophylactic, diaphoretic, digestive, diuretic, emmenagogue, fungicidal, hepatic, hypertensive, nervine, parasiticide, restorative, rubefacient, stimulant (circulatory, adrenal cortex, hepatobiliary), stomachic, sudorific, tonic (nervous, general), vulnerary.
EXTRACTION: Essential oil by steam distillation of the fresh flowering tops or (in Spain) the whole plant (poorer quality).
CHARACTERISTICS: A colourless or pale yellow mobile liquid with a strong, fresh, minty herbaceous scent and a woody-balsamic undertone. Poor quality oils have a strong camphoraceous note. It blends well with olibanum, lavender, lavandin, citronella, oregano, thyme, pine, basil, peppermint, labdanum, elemi, cedarwood, petitgrain, cinnamon and other spice oils.
PRINCIPAL CONSTITUENTS: Mainly pinenes, camphene, limonene, cineol, borneol with camphor, linalol, terpineol, octanone, bornyl acetate, among others.
SAFETY DATA: Non-toxic, non-irritant (in dilution only), non-sensitizing. Avoid during pregnancy. Not to be used by epileptics.
AROMATHERAPY/HOME: USE
Skin care: Acne, dandruff, dermatitis, eczema, greasy hair, insect repellent, promotes hair growth, regulates seborrhoea, scabies, stimulates scalp, lice, varicose veins.
Circulation muscles and joints: Arteriosclerosis, fluid retention, gout, muscular pain, palpitations, poor circulation, rheumatism.
Respiratory system: Asthma, bronchitis, whooping cough.
Digestive system: Colitis, dyspepsia, flatulence, hepatic disorders, hypercholesterolaemia, jaundice.
Genito-urinary system: Dysmenorrhoea, leucorrhoea.
Immune system: Colds, ’flu, infections.
Nervous system: Debility, headaches, hypotension, neuralgia, mental fatigue, nervous exhaustion and stress-related disorders.
OTHER USES: Extensively used in soaps, detergents, cosmetics, household sprays and perfumes, especially colognes. Also used as a masking agent. Extensively employed in most major food categories, especially meat products, as well as alcoholic and soft drinks. Serves as a source of natural anti-oxidants.... rosemary
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