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Varieties from India

There are 8 products.

Showing 1-8 of 8 item(s)
Kashmiri Chili Seeds

Kashmiri Chili Seeds

Price €1.45 - SKU: C 111 KC
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Kashmiri Chili Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Kashmiri chilies are a staple of Indian cuisine known for their vibrant red color, usually sold dried, with a mild heat and flavor. One of the most prized chilies originating from the subcontinent is the famed Kashmiri Chili, though this particular pepper is known more for its color than for its heat.</p> <p><strong>We strongly recommend this chili for drying and making ground chili powder. No other chili will give color to a dish like Kashmiri Chili.</strong></p> <p><strong>Scoville Heat Units: 1,000-2,000 SHU</strong></p> <p>When it comes to the spice level, Kashmiri Chilies are not particularly spicy. At best, these provide a mild heat level and are perfect if you require a moderate level of spiciness in your food. They are better used for their gorgeous red color and delicious, zingy aroma than intense heat and spice. They are rated at 1,000-2,000 Scoville Heat Units on the Scoville Scale. Kashmiri chili is hotter than paprika and milder than cayenne.</p> <p>As bright and eye-catching as Kashmiri Chilies are, they are not particularly known for their unique or overpowering flavor. Apart from providing a mild heat, they do provide a full and tangy taste, fruity in its nature.</p> </body> </html>
C 111 KC
Kashmiri Chili Seeds

Variety from India
Poona Kheera Cucumber Seeds 2.35 - 1

Poona Kheera Cucumber Seeds

Price €1.65 - SKU: P 30
,
5/ 5
<h2><strong>Poona Kheera Cucumber Seeds Organically Grown</strong></h2> <h2><span style="color:#ff0000;"><strong>Price for Package of 5 or 10 seeds.</strong></span></h2> <div>Organic Poona Kheera Cucumber - A favorite in our trials! A specialty variety from India with great flavor, quality and field resistance to disease compared to similar varieties. Cucumbers are light yellow-green when young and begin turning russet-brown at full maturity. Traditionally sold at light-green stage, but we find the flavor is best when harvested just as browning begins; then skin has a sugary sweet flavor and flesh is juicy and crisp. Heavy producer. Climbs easily on trellis to 5-6’.(Cucumis sativus)</div> <div>Days to maturity:50 days</div> <div>FRESH SEEDS.</div> <div> </div> <div> Does well in containers 5 gallon and up (the key to growing in containers is simple, regular watering and feeding). Northern zones direct sow mid June. Can be started earlier indoors, be especially careful with the roots when transplanting. Stake string up or trellis, will also grow well without support. Pick fruit regularly to increase production. One of the most unusual treats, is emerging as possibly the best tasting cucumber of all in many opinions. Good eating even when they look over-ripe. Gets rave reviews on taste and productivity.</div>
P 30
Poona Kheera Cucumber Seeds 2.35 - 1

Variety from India
Gac Exotic Fruit Seeds (Momordica cochinchinensis)

Gac Exotic Fruit Seeds...

Price €3.85 - SKU: P 139
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Gac Exotic Fruit Seeds (Momordica cochinchinensis) Exotic Vegetable</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 1 seeds.</strong></span></h2> <p>Aril the consumer to prevent colon cancer. Used to treat cancer. Without the use of chemotherapy.</p> <p>Gac grows on dioecious vines and is usually collected from fence climbers or from wild plants. The vines can be commonly seen growing on lattices at the entrances to rural homes or in gardens. It only fruits once a year and is found seasonally in local markets. The fruit itself becomes a dark orange color upon ripening, and is typically round or oblong, maturing to a size of about 13 cm in length and 10 cm in diameter. Its exterior skin is covered in small spines while its dark red interior consists of clusters of fleshy pulp and seeds.</p> <p>It can be propagated by seed or by plant roots. Wetland. Due to the relative vine needs water. Gac will start flowering around 2-3 months after planting to flowering will begin in May and lasts until the flowers in August. Ripe for harvest approximately 20 days during the month. July to February and in the first season can be harvested up to the 30-60 result.</p> <p><strong>Sowing techniques "GAC FRUIT" to grow faster than normal.</strong></p> <p>The shell of the seed is very Crackers need a break. To make it grow faster too.</p> <p>On Crackers with a short knife cleaver Hardshell that will break off easily. Similar to lamb, watermelon seed it again time to grow up to 2.5 weeks, it cleared the light breaks through the soil.</p> <p><strong><a href="http://en.wikipedia.org/wiki/Gac" target="_blank" rel="noreferrer noopener">Wikipedia</a>:</strong></p> <p>Momordica cochinchinensis is a Southeast Asian fruit found throughout the region from Southern China to Northeastern Australia, mostly Vietnam.</p> <p><strong>Etymology</strong></p> <p>It is commonly known as gac, from the Vietnamese gấc (pronounced [ɣək˦˥]) or quả gấc (quả being a classifier for spherical objects such as fruit). It is known as mùbiēguǒ (木鳖果) in Chinese, and variously as Baby Jackfruit, Spiny Bitter Gourd, Sweet Gourd, or Cochinchin Gourd in English.</p> <p><strong>Characteristics</strong></p> <p>Because it has a relatively short harvest season (which peaks in December and January), making it less abundant than other foods, gac is typically served at ceremonial or festive occasions in Vietnam, such as Tết (the Vietnamese new year) and weddings. It is most commonly prepared as a dish called xôi gấc, in which the aril and seeds of the fruit are cooked in glutinous rice, imparting both their color and flavor. More recently, the fruit has begun to be marketed outside of Asia in the form of juice dietary supplements because of its allegedly high phytonutrient content.</p> <p><strong>Growth</strong></p> <p>Gac grows on dioecious vines and is usually collected from fence climbers or from wild plants. The vines can be commonly seen growing on lattices at the entrances to rural homes or in gardens. It only fruits once a year, and is found seasonally in local markets. The fruit itself becomes a dark orange color upon ripening, and is typically round or oblong, maturing to a size of about 13 cm in length and 10 cm in diameter. Its exterior skin is covered in small spines while its dark red interior consists of clusters of fleshy pulp and seeds.</p> <p><strong>Traditional uses</strong></p> <p>Traditionally, gac has been used as both food and medicine in the regions in which it grows. Other than the use of its fruit and leaves for special Vietnamese culinary dishes, gac is also used for its medicinal and nutritional properties. In Vietnam, the seed membranes are said to aid in the relief of dry eyes, as well as to promote healthy vision.[citation needed] Similarly, in traditional Chinese medicine the seeds of gac, known in Mandarin Chinese as mùbiēzǐ (Chinese: 木鳖子), are employed for a variety of internal and external purposes.</p> <p><strong>Nutrients and phytochemicals</strong></p> <p>Typical of orange-colored plant foods, gac fruit contains carotenoids such as beta-carotene (provitamin A).[1] Vietnamese children fed a rice dish containing beta-carotene from gac had higher blood levels of beta-carotene than those in the control group.[2] Gac aril oil contains high levels of vitamin E.[3] Fatty acids in the aril oil may facilitate absorption of fat-soluble nutrients, including carotenoids.[4]</p> <p>Due to its high content of beta-carotene and lycopene,[1][4] gac extracts may be sold as a food supplement in soft capsules or included in a juice blend. Gac contains substantial lycopene, beta-carotene[1] and a protein that may inhibit the proliferation of cancer cells.[5] Two cyclotides isolated, MCoT-I and MCoT-II, may have properties to inhibit trypsin.</p> <table border="1" cellspacing="0" cellpadding="0"> <tbody> <tr> <td colspan="2" valign="top" width="100%"> <h3><span style="color: #008000;"><strong>Sowing Instructions</strong></span></h3> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Propagation:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Seeds</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Pretreat:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">soak in water for 12 hours, or option 2 look piture 10 (last one)</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Stratification:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">all year round</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Depth:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">0.5-1 cm</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Sowing Mix:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Coir or sowing mix + sand or perlite</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination temperature:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">20-25 ° C</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Location:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">bright + keep constantly moist not wet</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Germination Time:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">1-4 weeks</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong>Watering:</strong></span></p> </td> <td valign="top"> <p><span style="color: #008000;">Water regularly during the growing season</span></p> </td> </tr> <tr> <td valign="top" nowrap="nowrap"> <p><span style="color: #008000;"><strong> </strong></span></p> </td> <td valign="top"> <p><br /><span style="color: #008000;"><em>Copyright © 2012 Seeds Gallery - Saatgut Galerie - Galerija semena. </em><em>All Rights Reserved.</em></span></p> </td> </tr> </tbody> </table> </body> </html>
P 139
Gac Exotic Fruit Seeds (Momordica cochinchinensis)

Variety from India
Rare Exclusive KAJARI Melon Seeds 2.25 - 1

Rare Exclusive KAJARI Melon...

Price €1.75 - SKU: P 327
,
5/ 5
<h2>Rare Exclusive KAJARI Melon Seeds</h2> <h2><span style="color:#ff0000;"><strong>Price for Package of<strong> 5 or 15 </strong>seeds.</strong></span></h2> <div>Kajari is a very unusual small heirloom melon grown in the Punjab region of India. The fruit weigh 2 to 3 pounds and are delightfully fragrant.  It is a beautiful melon “tri-colored” Copper-Red, Yellow and Green with honeydew green flesh! The fruits are absolutely gorgeous, about 3 pounds in weight and delicious! The red/copper stripes interspersed with light green and then a dark green rib make this an extremely unusual beautiful melon.</div> <div> </div> <div>They taste like a ripe honeydew, and they look like beach balls!  A sure hit at farmer's markets. </div> <div> </div> <div>Each vine produces 6 - 9 melons in a short season, only 60-70 days seeds to fruit. </div> <div>They can be planted only a few feet apart, seem to appreciate a trellis, and do better in partial shade than full sun. Any unripe melons can be picked after first frost and will continue to ripen in storage. A good keeper.  </div> <div> </div> <div>Seeds are extremely rare.</div>
P 327
Rare Exclusive KAJARI Melon Seeds 2.25 - 1

Variety from India

We recommend this plant! We have tested this plant.
DOSAKAI Indian Cucumber Seeds 1.75 - 1

DOSAKAI Indian Cucumber Seeds

Price €1.95 - SKU: P 345
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>DOSAKAI Indian Cucumber Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.</strong></span></h2> <p>Dosakai is a small, round yellow cucumber with green overlay and intermittent stripes creating the appearance of sections. As the cucumber matures, the skin becomes a darker yellow and the green patches become smaller. It has a pale yellow to white flesh with small, yellowish edible seeds. Dosakai has a tangy taste, unlike most members of the Cucurbit family where bitterness is the norm; it is sweet and flavorful.</p> <p> </p> <p><strong>Current Facts</strong></p> <p>The small yellow cucumber, Dosakai is botanically known as Cucumis sativus and is a relative of the common cucumber. Unlike common cucumbers and other Cucurbits, Dosakai doesn’t contain the chemical compound that gives most fruit in this family a bitter taste.</p> <p> </p> <p><strong>Applications</strong></p> <p>Dosakai is commonly used in Indian Sambar (soup) or Dal referred to as Dosakaya pappu. It is also the key ingredient in Dosakaya pachadi, a chutney made with the yellow cucumber. Dosakai is used to make a delicacy from the state of Andhra Pradesh in southeastern India called Dosa Avakai, which is a pickled dish. The pickling process is quick, and the dish is ready in 24 hours, unlike the traditional Mango pickle of the same region of India which takes a week. Dosakai stores very well after pickling.</p> <p> </p> <p><strong>Geography/History</strong></p> <p>Dosakai is native to India and the immediate surrounding regions. It is prevalent in southeastern India in Andhra Pradesh, both in gardens and in the kitchen. Dosakai prefers a growing climate with short summers. </p> </body> </html>
P 345
DOSAKAI Indian Cucumber Seeds 1.75 - 1

Variety from India
Rakthashali Red Rice Seeds

Rakthashali Red Rice Seeds

Price €1.95 - SKU: P 411 RR
,
5/ 5
<!DOCTYPE html> <html> <head> <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> </head> <body> <h2><strong>Rakthashali Red Rice Seeds</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 100 (3,6 g) seeds.</strong></span></h2> <p>Rakthashali, a rare rice variety. One of the rarest red rice varieties with high medicinal value and believed to be extinct in this part of the world. Rakthashali, also called Red Sali, Chennellu, Raktasali is widely mentioned in Puranas and ancient texts of Ayurveda as having properties potent enough to cure many ailments. Ayurveda says this variety of rice, dating its use back to more than 3,000 years, is good for the Tridoshas, such as Vatha, Pitha, and Kafa.</p> <p>Rakthashali was a rice variety with the most nutrient and herbal value. Its herbal properties are yet to be documented properly. It is one of the rarest rice varieties. The unavailability of Rakthashali rice has made Ayurveda practitioners to prescribe Njavara rice variety for various ailments. There are sections of people who falsely propagate Njavara as having the properties of Rakthashali.</p> <p>Ayurveda considered red rice (rakta shali) the best among the other rice varieties, due to desirable property as they had the power to redress the imbalance in the tridosha or humours whose imbalance in the body causes various types of diseases. In recent times, interest in red rice has been revived because of the presence of antioxidants. The antioxidant and scavenging activity of red rice is higher than that of white rice.</p> <p>There are many myths about the origin of Rakthashali in different cultures, including Japanese, Chinese, Korean, and Indian. But the myths apart, history says Rakthashali was the most preferred rice of yesteryear kings and aristocrats.</p> <h2><span class="mw-headline" id="Varieties">Varieties</span></h2> <p>Varieties of red rice include:</p> <ul> <li><i>Oryza longistaminata</i>, also known as red rice</li> <li><i>Oryza punctata</i>, also known as red rice</li> <li>Red rice, also known as<span> </span>weedy rice, a low-yielding rice variety that persists as a weed in fields of better-quality rice</li> <li>Rakthashali, a rare rice variety</li> <li>Thai<span> </span>Red Cargo rice, a non-glutinous long-grain rice variety</li> <li>Bhutanese red rice, medium-grain rice grown in the Kingdom of Bhutan in the eastern Himalayas</li> <li>Camargue red rice, a relatively new variety of rice cultivated in the wetlands of the Camargue region of southern France</li> <li>Matta rice<span> </span>Kerala Matta rice, also known as Rosematta rice, Palakkadan Matta rice, Kerala Red rice, and Red parboiled rice, is an indigenous variety of rice grown in Palakkad District of Kerala. It is popular in Kerala and Sri Lanka, where it is used for<span> </span>idlies<span> </span>and<span> </span>appams, and eaten plain.</li> <li>Ulikan or mini-angan, heirloom red rice from<span> </span>Ifugao<span> </span>and<span> </span>Kalinga,<span> </span>Philippines</li> <li>Arroz da terra, an heirloom red rice cultivated in Northeastern<span> </span>Brazil<span> </span>(States of<span> </span>Rio Grande do Norte<span> </span>and<span> </span>Paraíba) since the 16th century.</li> </ul> <p>Dishes<br />Red Rice, a traditional Gullah Lowcountry dish, similar to West African jollof rice.</p> </body> </html>
P 411 RR
Rakthashali Red Rice Seeds

Best seller product
Tulsi, Holy Basil Seeds...

Tulsi, Holy Basil Seeds...

Price €1.65 - SKU: MHS 89
,
5/ 5
<h2 class=""><strong>Thai Holy Basil Seeds (Ocimum tenuiflorum)</strong></h2> <h2 class=""><span style="color: #ff0000;"><strong>Price for Package of 0,036g (100), 1g (2800) seeds.</strong></span></h2> <p>This kind of Basil has a spicy, peppery, clove-like taste, maybe the basil Thai people love most, and is at least used in all street kitchens and restaurants in the country.</p> <p>Ocimum tenuiflorum, also known as Ocimum sanctum, holy basil, or tulasi or tulsi (also sometimes spelled thulasi), is an aromatic plant in the family Lamiaceae which is native to the Indian subcontinent and widespread as a cultivated plant throughout the Southeast Asian tropics. It is an erect, many-branched subshrub, 30–60 cm (12–24 in) tall with hairy stems and simple phyllotaxic green or purple leaves that are strongly scented.</p> <p>Leaves have petioles and are ovate, up to 5 cm (2.0 in) long, usually slightly toothed. The flowers are purplish in elongate racemes in close whorls. The two main morphotypes cultivated in India and Nepal are green-leaved (Sri or Lakshmi tulasi) and purple-leaved (Krishna tulasi).</p> <p>Tulasi is cultivated for religious and medicinal purposes, and for its essential oil. It is widely known across the Indian subcontinent as a medicinal plant and a herbal tea, commonly used in Ayurveda, and has an important role within the Vaishnava tradition of Hinduism, in which devotees perform worship involving holy basil plants or leaves. This plant is revered as an elixir of life.</p> <p>The variety of Ocimum tenuiflorum used in Thai cuisine is referred to as Thai holy basil (Thai: กะเพรา kaphrao);[2] it is not to be confused with Thai basil, which is a variety of Ocimum basilicum.</p> <p><strong>Genetics</strong></p> <p>DNA barcodes of various biogeographical isolates of Tulsi from the Indian subcontinent are now available. In a large-scale phylogeographical study of this species conducted using chloroplast genome sequences, a group of researchers from Central University of Punjab, Bathinda, have found that this plant originates from North Central India.[5][6] The discovery might suggest the evolution of Tulsi is related with the cultural migratory patterns in the Indian subcontinent.</p> <p><strong>Uses</strong></p> <p><strong>In Hinduism</strong></p> <p>Tulsi leaves are an essential part in the worship of Vishnu and his avatars, including Krishna and Ram, and other male Vaishnava deities such as Hanuman, Balarama, Garuda and many others. Tulsi is a sacred plant for Hindus and is worshipped as the avatar of Lakshmi.[7] It is believed that water mixed with the petals given to the dying raises their departing souls to heaven.[8] Tulsi, which is Sanskrit for "the incomparable one", is most often regarded as a consort of Krishna in the form of Lakshmi.[9][10] According to the Brahma Vaivarta Purana, tulsi is an expression of Sita.[11][full citation needed] There are two types of tulsi worshipped in Hinduism: "Rama tulsi" has light green leaves and is larger in size; "Shyama tulsi" has dark green leaves and is important for the worship of Hanuman.[12] Many Hindus have tulasi plants growing in front of or near their home, often in special pots. Traditionally, tulsi is planted in the centre of the central courtyard of Hindu houses. It is also frequently grown next to Hanuman temples, especially in Varanasi.</p> <p>According to Vaishnavas, it is believed in Puranas that during Samudra Manthana, when the gods win the ocean-churning against the asuras, Dhanvantari comes up from the ocean with Amrit in hand for the gods. Dhanvantari, the divine healer, sheds happy tears, and when the first drop falls in the Amrit, it forms tulasi. In the ceremony of Tulsi Vivaha, tulsi is ceremonially married to Krishna annually on the eleventh day of the waxing moon or twelfth of the month of Kartik in the lunar calendar. This day also marks the end of the four-month Chaturmas, which is considered inauspicious for weddings and other rituals, so the day inaugurates the annual marriage season in India. The ritual lighting of lamps each evening during Kartik includes the worship of the tulsi plant, which is held to be auspicious for the home. Vaishnavas especially follow the daily worship of tulsi during Kartik.[14] In another legend, Tulsi was a pious woman who sought a boon to marry Vishnu. Lakshmi, Vishnu's consort, cursed her to become a plant on the earth. However, Vishnu appeased her by giving her a boon that she would grace him when he appears in the form of Shaligrama in temples.</p> <p>Vaishnavas traditionally use Hindu prayer beads made from tulsi stems or roots, which are an important symbol of initiation. Tulsi rosaries are considered to be auspicious for the wearer, and believed to put them under the protection of Hanuman. They have such a strong association with Vaishnavas, that followers of Hanuman are known as "those who bear the tulsi round the neck".</p> <p><strong>Ayurveda</strong></p> <p>Tulasi (Sanskrit:-Surasa) has been used for thousands of years in Ayurveda for its diverse healing properties. It is mentioned in the Charaka Samhita,[16] an ancient Ayurvedic text. Tulsi is considered to be an adaptogen,[17] balancing different processes in the body, and helpful for adapting to stress.[18] Marked by its strong aroma and astringent taste, it is regarded in Ayurveda as a kind of "elixir of life" and believed to promote longevity.</p> <p>Tulasi extracts are used in ayurvedic remedies for a variety of ailments. Traditionally, tulasi is taken in many forms: as herbal tea, dried powder, fresh leaf or mixed with ghee. Essential oil extracted from Karpoora tulasi is mostly used for medicinal purposes and in herbal cosmetics.</p> <p><strong>Thai cuisine</strong></p> <p>The leaves of holy basil, known as kaphrao in the Thai language (Thai: กะเพรา), are commonly used in Thai cuisine. Kaphrao should not be confused with horapha (Thai: โหระพา), which is normally known as Thai basil, or with Thai lemon basil (maenglak; Thai: แมงลัก).</p> <p>The best-known dish made with this herb is phat kaphrao (Thai: ผัดกะเพรา) — a stir-fry of Thai holy basil with meats, seafood or, as in khao phat kraphao, with rice.</p> <p><strong>Insect repellent</strong></p> <p>For centuries, the dried leaves have been mixed with stored grains to repel insects. In Sri Lanka this plant is used as a mosquito repellent. Sinhala: Maduruthalaa</p> <p><strong>Pharmacological study</strong></p> <p>Some of the main chemical constituents of tulsi are oleanolic acid, ursolic acid, rosmarinic acid, eugenol, carvacrol, linalool, β-caryophyllene (about 8%), β-elemene (c.11.0%), and germacrene D (about 2%).</p> <p>Isolated O. sanctum extracts have some antibacterial activity against E. coli, S. aureus and P. aeruginosa.</p> <p><strong>Genome sequence</strong></p> <p>The genome of Tulsi plant has been sequenced and the draft genome has been published independently by research teams from CSIR-Central Institute of Medicinal and Aromatic Plants at Lucknow and National Centre for Biological Sciences at Bengaluru. The genome size was estimated to be 612 mega bases and results from the sequencing project show that certain metabolite-biosynthesis genes such as genes for biosynthesis of Anthocyanin in Krishna Tulsi variety, Ursolic acid and Eugenol in Rama Tulsi variety were expressed in large quantities. These metabolites were shown to have anti-cancerous properties as well. It was further commented that these metabolites could be utilized as anti-cancerous drugs.</p> <p>&nbsp;</p>
MHS 89 OT (0.036 g)
Tulsi, Holy Basil Seeds (Ocimum tenuiflorum)
Chaksu, Jasmejaaz Seeds...

Chaksu, Jasmejaaz Seeds...

Price €0.00 - SKU: P 170 CA
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5/ 5
<h2><strong>Chaksu, Jasmejaaz Seeds (Cassia absus)</strong></h2> <h2><span style="color: #ff0000;"><strong>Price for Package of 10 seeds.&nbsp;</strong></span></h2> Annual herb, to 60 cm, glandular-hairy. Leaves: petiole to 4 cm, without a gland; leaves with 2 pairs of opposite leaflets with a gland on the rhachis between each pair. Inflorescences terminal. Petals 5-6 mm, yellow, orange, salmon, or pinkish-red with reddish-brown veins. Stamens 5, subequal; filaments straight. Pod 3-6 cm, flat.<br><br>Seeds contain alkaloids that have powerful actions on the nervous and vascular systems and are used accordingly for a variety of purposes in folk medicine.<br><br>In disturbed grassland or open woodland, also on roadsides, riverine alluvium, and formerly cultivated areas.<br><br>Widespread in the tropics and subtropics.<br><br>Health Benefits of Cassia Absus Seed<br><br>Due to the sudden increase in the number of chaksu seed buyers, the commercial cultivation of this medicinal plant is seriously being considered by farmers and those involved in the production of ayurvedic medicines. This is an Indian medicinal herb belonging to the Caesalpiniaceae family of plants. Also known as Cassia Absus, Chaksu seeds have many medicinal properties making them one of the most sought-after ayurvedic herbs that can be used in the form of decoction, powder, and even juice.<br><br>Chaksu Seeds for Lowering Blood Pressure<br><br>What makes these seeds really popular, is their ability to lower blood pressure. Acting as a hypotensive agent, this humble seed works wonders for those looking to control their BP naturally. It is a strong anti-bacterial agent and works as an astringent. It is also full of many phytochemicals such as alkaloids, essential fatty acids, and sterols. It is available in the form of seeds and Chaksu oil.<br><br>Medicinal Properties of Chaksu Seeds<br><br>These seeds are highly effective in treating common coughs.<br>You can get rid of ringworms by mixing Jasmezaaj seed paste in oil and applying it directly over the affected area.<br>The same oil can be used for curing many skin diseases.<br>It is an effective home remedy for treating urinary bladder problems.<br>Suffering from purulent conjunctivitis? Use Chakus seeds to cure it fast.<br>Treating wounds and sores with Chaksu seeds is very common in various parts of India.<br>Diuretic formulations are prepared by using these wonderful herbal plant seeds.<br>Eye lotions are prepared using Chaksu seeds.<br>It is an effective herbal treatment for eye ailments such as trachoma, ulcers, cataract, and polyps.<br>Pus formation and watering of eyes and many other eye infections are treated with Chaksu seed-based medicines.<br><br>Chaksu Synonyms<br><br>There are various other popular names of Chaksu in different parts of India. Let us take a look at some of it its synonyms<br><br>In Hindi Speaking Areas, it is known as Chaaksu.<br>In English, it is known as Chaksu seeds and Jasmejaaz.<br>It is called Chaksu in Sanskrit as well and also as Chakushya. In fact, the Hindi name has been derived from the original Sanskrit word.<br>In Tamil, it is popularly known as “Karun kanami”.<br>In Telugu, they are known as Chanupala vittulu.<br>In Bengali, it is called Chaakut.<br>Gujrati people call it Chimeru.<br>In most parts of Kerala and the surrounding Malayalam-speaking areas, it is known as Karinkolla.<br><br>No matter what you prefer to call these seeds, you’ll be immensely benefited by the herbal properties of this plant, its seeds and of course medicines prepared with it.
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Chaksu, Jasmejaaz Seeds (Cassia absus)
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