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The Betel: The Betel (Piper betle) is the leaf of a vine belonging to the

Piperaceae family, which includes pepper and Kava. It is valued both as a


mild stimulant and for its medicinal properties. Betel leaf is mostly
consumed in Asia, and elsewhere in the world by some Asian emigrants, as
betel quid or paan, with or without tobacco, in an addictive psychostimulating and euphoria-inducing formulation with adverse health effects.
Tulsi leaf: The tulsi plant has many medicinal properties. The leaves are a
nerve tonic and also sharpen memory. They promote the removal of the
catarrhal matter and phlegm from the bronchial tube. The leaves strengthen
the stomach and induce copious perspiration. The seed of the plant are
mucilaginous. Tulsi is known as Holy basil which is worshipped in the
morning and evening by Hindus at large. It is considered as Indias Queen of
herbs.
Curry leaves: Curry leaves are aromatic herbs that have a special place in
South Indian and Sri Lankan cuisine. In fact, now its also an important
ingredient in Malaysian and Thai cooking. Curry leaves are used as a unique
flavouring agent making it impossible to make rasam and sambar without
them. Its leaves are used in many dishes in India and neighbouring contries.
Mango Leaf: Fresh mango leaves are orange-pink and rust in color when
young and turns dark green when reaches maturity. In India, the leaves are
commonly used as wedding decorations and religious ceremonies.
The tender leaves are also said to have medicinal uses such as aiding early
stages of diabetes. Soak the fresh leaves in water overnight and squeeze
them well in water before taking out. Drink the infused water every morning
and it may help control early diabetes.

Banana leaf
Banana leaf is the leaf of the Banana plant. It is used for various functions,
such as for decorative elements, wrappings, plate mat, and employed in
cooking method.
It is used as a decorative element for special ceremonies in Hindu and
Buddhist cultures. It is also used as a plate to serve food in countries like
India and Philippines.
Coconut Leaf: The coconut Coconut produces a crown of pinnately
compound yellow-green leaves called fronds. Each frond reaches 15 to 17
feet in length.
Lemon leaves: Lemon leaves are aromatic, deep green and shiny, and useful
in many applications. Because they are not toxic, they can be used widely,
including in cooking. If you have access to a lemon tree you will be
pleasantly surprised to find how many ways people use the leaves.
Neem leaves: Neem leaves grow on the neem tree, Azadirachta indica, native to India
and Southeast Asia. A fast growing evergreen and ornamental, its leaves are available for
collection year round. They are widely used in Ayurveda. The leaf extract is used in
toothpastes, skin products and mouthwashes. It is also used in making creams for local
application. The leaves are also used in making Neem tea and in capsule form. The leaves
are also used to extract Neem juice.Papaya Leaf :Papaya leaf has been found to possess
anti- malarial properties as well. Thus, papaya leaf juice is often used in some parts
of the world as a prophylactic for preventing malaria in certain endemic regions.
Papaya leaves contain important nutrients such as vitamins A, B1, C and E, calories,
protein, carbohydrates, calcium, phosphorus, iron and water.

Indian gooseberry(Amla)
According to Ayurveda, amla balances all three doshas. While amla is unusual in that it contains five
out of the six tastes recognized by Ayurveda, it is most important to recognize the effects of the "virya",
or potency, and "vipaka", or post-digestive effect. Considered in this light, amla is particularly helpful in
reducing pitta due to its cooling energy.[5] It also balances both Pitta and vata by virtue of its sweet
taste