Description
This book provides an in-depth exploration of the medicinal potential hidden within ordinary kitchen ingredients that most people use daily in cooking. The authors, Pankaj Kumar Chaurasia, Shashi Lata Bharati, Sunita Singh, and Ashutosh Mani, have compiled extensive research on how traditional culinary items possess significant therapeutic properties.
The work bridges the gap between conventional cooking practices and traditional medicine systems, offering readers practical knowledge about utilizing common ingredients for health benefits. From spices and herbs to vegetables and condiments, each ingredient is analyzed for its bioactive compounds and potential medicinal applications.
Published by CRC Press, this hardcover edition serves as both an educational resource and a practical guide for anyone interested in natural health remedies, nutritional science, and the science-backed benefits of kitchen staples.
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