Traditional medicinal knowledge about common herbs used as natural appetizer in Chhattisgarh, India

Research Note - Pankaj Oudhia
© 2001,2002,2003 Pankaj Oudhia - All Rights Reserved

The natives and traditional healers of Chhattisgarh use over 45 herbs and herbal formulations as Natural appetizer. The use of soup before meals is not in existence in this part of the world. During the National Workshop on Safed Musli, the millennium crop held at hotel Chidambara International at Raipur city on 11th June, 2003, when the soups were served by mistake to the traditional healers, came from interior parts to attend the workshop on our request, showed keen interest and when I told them that this is good appetizer they replied, if interested they can prepare many such soups using local herbs. Similarly, when we served vegetable sandwich to them in morning breakfast with tea, they again took objection by saying that it is not a nutritious breakfast. There were interesting interactions and discussion between the staff of this star hotel and the healers on the nutritive values of the food served.

Later the management decided to start a separate section for the promotion of herbal preparations of Chhattisgarh. This incidence motivated me to sort out the information present in the field diaries noted during the ethnobotanical surveys conducted in different parts of Chhattisgarh. In this article, I am giving these details. The traditional healers of Southern parts of Chhattisgarh use the Neem bark as appetizer. They collect the bark and dry it in shade. After drying it is converted into powder. One fistful of powdered bark is mixed in half liters of water. This solution is boiled and decoction is prepared. After cooling, two teaspoonful of Shahad (Honey) is added in this decoction and the natives are suggested to take the decoction every morning empty stomach. The natives of this part of Chhattisgarh prepare special chutney by using fresh Imli leaves (Tamarind). This part is well known for natural population of Imli trees. Imli is one of the important non-wood forest produces of Chhattisgarh. The chutney is served with meals. According to the natives, this delicious chutney helps in increasing the natural appetite. Since childhood, I am using Laung-Shahad for throat problems. During ethnobotanical surveys in Kanker region, the traditional healers informed that it is a promising appetizer also.

To prepare this combination, Laung (Clove) is roasted and powdered. Laung powder with Shahad (Honey) is given internally as appetizer. As it is simple to prepare the combination, and there are many additional benefits, this combination is very popular among the natives also. In general, the traditional healers suggest the patients to include Papita (Papaya) as fruit in their routine life. It is considered as good appetizer. Although many natives are not aware of its medicinal properties and uses but they use it for its delicious fruits. Papita is under cultivation as fruit crop in Chhattisgarh. The traditional healers also suggest the use of many herbs as curry or vegetable for this purpose. The name of Munga fruits (Moringa oleifera) is in top. The vegetable prepared by using Munga fruits is very popular in Chhattisgarh.

The healers informed that it is not only rich in iron but also acts as good appetizer. The name of Methi (Fenugreek) is in second order. We are aware of effects of Tomato soup, the traditional healers of Chhattisgarh recommend the use of whole Tomato (locally Tamatar) fruit for this purpose. Tomato is an integral part of many curries in Chhattisgarh. The natives eat raw Tomatoes with meals also. According to the healers all these preparations help in increasing the appetite. The natives of Chhattisgarh Plains, use Lason chutney during meals as appetizer. This Lason (Garlic) chutney is considered promising for heart patients also. For taste, many other herbs are added in this chutney. The natives of Northern parts of Chhattisgarh use Ajwain as appetizer. This use is common in almost every part but the natives of Northern parts use it more commonly. The method of use is simple. One teaspoonful of Ajwain is taken with a cup of lukewarm water. This use is preferred in rainy season. The scientific name of Ajwain is Carum copticum. I have mentioned the uses of other herbs like Adrak, Aonla, Nimbu etc. in my previous article. I am not repeating it here. Most of the above mentioned herbs are already in use. This is the reason, the natives do not show interest in additional natural appetizer. The healers of Chhattisgarh truly say 'That there is no promising appetizer to hard work and regular life'.

Thank you very much for reading the article.