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Author(s): Shailbala jais, Anubha Jha

Email(s): anubhajha5@ gmail.com

Address: Department of Home Science, Devendar Nagar Girl's Colege, Raipur - 492001, India
Department of Home Science, Govt. D. B.P G. College, Raipur 492001, India.

Published In:   Volume - 29,      Issue - 1,     Year - 2016

DOI:

ABSTRACT:
Herbal remedies are moving from fringe to mainstream use with a great number of people seeking remedies and health approaches free from side effects. In 21" century, herbal medicine is increasingly supported by scientific and evidence hased research. By keeping this point in mind, WHO has designed a traditional medicinal strategy in 2002 to gather, document and disseminate general evidence based information on indigenous complementary and alternative medicines and therapies. In tribal belt of Chhattisgarh it is a common trend to give some dictary (medicated) preparation for speedy recovery from the relevant illness in support of main treatment. These medicated food preparations includes medicinal rice, therapeutic chapattis, medicated chutney, sharbats, muraba and kheer are among them. To collect the detail information on recipe based herbal formulations Ethenographic research design were adopted (suggested by WHO). Nagri tribal belt of the rural Chhattisgarh was selected for the study purpose. In depth group discussion and interview were conducted to get the details of the medicated preparation. There are many types of herbal dishes and preparations used by herbal healers of the state to cure various diseases. Some important dishes are given here- Babul ka aachar (Acacia arebica)- for the treatment of dyspepsia Dhania ka sharbat (Coriandrum sativum)-for the treatment of diarhea Beeja phool ka sag (Pterocarpus marsupium) for colic pain, Keokandki chutney (Lepidium sativium) constipation, Uridkaladdu (Vigna mungo) as an appetizer, Doodhi ka sag as a blood purifier. Method of preparation of dishes and amount of ingredients used has a vast variation, therefore standardizzation of recipes are a must.

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