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Urad is heavy, smooth, brings more stool and urine, it is beneficial in piles, rheumatism, paralysis and asthma.

Hiccups – Put whole urad on the burning coal. Smell its smoke. The hiccups will disappear.

Hair-

Five black peppers, 5 basil leaves, 4 raisins, one clove, a little ginger, and one cardamom- Boil all of them with tea and take it three times a day, it cures cough. Grind 6 black pepper, 12 cilantro seeds in water and mix it with ghee and apply it on the head. Wash your head in the morning. This will eliminate lice,

fury, and hair will grow more. Take full care that while applying, washing the head, do not get in the eyes in any way. Keep your eyes closed at the time of washing your head and wash it off with a lot of water.

In chronic cough, sucking 6 pieces of black pepper slowly throughout the day provides relief in cough from the very first day itself. Put 2 black peppers in the mouth at a time and suck it. In this way, we have seen a cough that has been sucked thrice for years, is soon cured by this experiment.

Kapha-

(1) Grind thirty black peppers and boil them in two cups of water. After filtering one-fourth of the water, mix one spoon of honey and drink it in the morning and evening. It cures cough, phlegm, and phlegm in the throat.

(2) In diseases like cold, phlegm, sinus, constipation etc., mix 10 grams of black pepper, 25 grams of sugar, 50 grams of almond kernels by grinding them all. Take a spoonful of powder with warm milk every night at bedtime. Mix ten black peppers, 15 basil leaves and mix it with honey and lick it thrice a day, it clears out the mucus, phlegm accumulated in the throat.

Asthma-

Chew 5 black pepper, 5 basil leaves and drink water to calm the asthma attack.

Dambel (Tylophora indica) is a vine which is found in the orchards, botanical department. The Leaves of the Tylophora indica are thick, wrap black pepper in the tylophora indica leaf and chew it like paan in

the morning on a hungry stomach and keep sucking the juice coming out of it. Lastly, spit out the remaining pulp. In this way, asthma patients get immense benefits by taking it regularly for three days. If there is no benefit in three days, it can be taken for seven days. Taking this leaf with black pepper for three or seven days is beneficial in painful diseases like asthma.

Caution – Some patients may vomit due to its consumption, but there is no need to panic. Those whose phlegm accumulates; vomiting occurs to remove that phlegm. Vomiting stops automatically after the phlegm is released.

Avoidance- Do not eat anything for an hour after consuming it. Do not give sour, oil, ghee, cold things to the patient for a month.

Cough, dry cough –

(l) Put black pepper and sugar candy in the mouth. This also opens the throat. There is a benefit in cough.

(2) Grind equal parts of black pepper and sugar candy. Add so much ghee to it that it becomes a ball. Suck this tablet by keeping it in the mouth, it will be beneficial in every type of cough.

(3) Licking ten ground black pepper mixed with a spoonful of hot ghee ends dry cough or licking ten black peppercorns mixed with honey in the morning and evening. Drink hot black pepper and milk at night.

(4) Put twenty black peppers in three spoons of ghee and heat it. If the black pepper comes up from the heat, then take it off from the heat. Add the pieces of crushed sugar candy and mix it. Then chew and eat while tasting the taste. After this, do not eat or drink anything for an hour. There will be benefits in cough.

(5) Mixing five black peppers and one-fourth spoon of ground dry ginger in one spoon of honey, licking it in the morning and evening, it cures phlegmatic cough.

(6) Mix one spoon ground black pepper in 60 grams jaggery and make tablets and boil it by adding ten ground black pepper. After boiling well, drink it hot. Drink this way regularly, it is a beneficial drink in cough.

(7) Chewing and sucking juice by keeping half a glass of milk in it, it cures all types of coughs.

(8) Suck in 5 black peppers in paan in the morning and evening. It cures all types of coughs.

(9) Boil 10 ground black pepper, half a spoonful of turmeric, 4 dates removed from the kernels, in 2 cups of water. When there is 1 cup of water, add 1 cup of milk to it, boil it again and drink it. Cough of winter is cured by taking it regularly at night.

(10) Black pepper, small myrobalan, peepal – mix 25 grams each, grind it and take 1 spoon with water in the morning and evening after meals. The cough will be fine.

Piles-

By eating one black pepper and dry grapes together with the seeds, the wartsdryup.

Bleeding Piles-

(1) Grind ten black peppers and 60 grams of pomegranate leaves and dissolve them in a glass of water and drink it once. The bleeding from piles will stop.

(2) Mix 20 grams black pepper, 15 grams sugar candy, 10 grams cumin seeds, and grind them all. Take one spoon of it with water in the morning and evening would benefit.

Vivay bursting- Grind black pepper, resin, catechu, mixing in equal quantities. Add two spoons of desi ghee and four spoons of jasmine oil to it, put it in an iron vessel, and heat it. Then fill it in a wide mouth vial. By applying it, the vesicles are cured.

Cut- If you cut with a knife, or any sharp object while working, wash the bleeding with water, clean it and finely grind ground black pepper and press it. Bleeding will stop and there will be no burning.

Cough, gas-

Boil ten black peppers in a glass of water and drink. In the case of hives, drink ten ground black pepper and half a spoon of ghee mixed together and massage both of them on the body.

Beautiful children-

Feed quarter teaspoon ground black pepper, 1 teaspoon sugar candy, 1 teaspoon ghee or butter daily for eight months during pregnancy. Eat coconut after twenty minutes and fennel after half an hour. After half an hour, drink warm milk. Have a meal or snack after half an hour. This will make the child beautiful.

Authors

  • Mihir Gupta

    Do you know a punjabi who is not a foodie... well I would call
    Myself a health aficionado . Food has an enthusiastic effect on me . Being the younger sibling with various health conditions, I was nurtured in an environment of overprotectiveness. Their concern was rooted in my lower immunity and frequent illnesses and my mother always emphasized a healthy diet, instilling in me the belief that "you are what you eat”.
    This belief was put to the test when I was the only one in my family to contract COVID-19. The isolation was challenging but became a pivotal moment for self-care and introspection. During this period, I leaned heavily on the wisdom imparted by my mother, who shared recipes for nutritious green juices and herbal teas, all sourced from our kitchen garden. I meticulously journaled this experience, recording each meal and its impact on my health.

  • Breathing is not always automatic. I learnt that the hard way.
    Even now, I can recall the harrowing memory from when I was 4: 3 AM, my chest tightening faster than I could explain. My parents rushing to find the nebuliser.
    For most kids, a medicine cabinet is usually a background object. Not for me, though. Ours had a schedule. Steroids. Inhalers. Steam. Nebulisers.
    My missed school days were no longer measured by absences, but by how long it took for my lungs to recuperate. This illness exiled me from the very body my childhood self had once taken for granted.
    But alongside the treatment, I began to notice smaller rituals. Rituals that made the illness feel a little less consuming. The nushkas (home remedies) were endless: adrak wali chai, honey stirred into turmeric or the steam inhalation my mom transformed into a myriad of herbs. My mother never called it nutritional science, but she knew what to make and when.
    When “healthy food” came to my mind, I pictured imported products, expensive superfoods and products in a vocabulary my childhood self could not decode.
    But I looked at my own kitchen.
    Lentils simmering, ginger crushing, yoghurt culturing. Ingredients so familiar, yet so valuable. The more I googled, the more I realised health shouldn’t be hidden behind imported deliveries. Sometimes, it can begin with what’s already waiting on the kitchen counter.
    This realisation became the foundation of Food Thy Medicine for me.
    I met my co- founder in the waiting room of a pulmonologist's clinic, where our shared routines of inhalers and nebulisers made the idea feel less like a project but a conversation we had to continue. Thus, I began contributing to this project during the summers after Grades 9 and 10. What began as an interest in food and health became deeply personal: a way to turn years of dependence on doctors, prescriptions and steroids into a desire to understand the body better. As a co-author, I helped build a platform that makes nutrition information practical, not glamorous.
    The research for my AI ensured isn’t built for a perfect kitchen, rather the half- empty fridge, rushed day and leftovers that people ask “What can we do with this?” It turns familiar ingredients into realistic meal ideas and our research explains what those ingredients contribute nutritionally.
    The point was never to make food mythical but to make useful information feel less daunting and more reliable. It does not replace doctors or medicine: and it shouldn’t. I still take my prescribed medicine. I still live with asthma. But the illness taught me that care doesn’t begin and end at a clinic door and may be found in the ordinary decisions at home. What we cook, what we keep in the fridge and how we care for ourselves between appointments.
    I can’t control every flare up. But I can keep asking better questions, and help more people see possibility in the food around them.

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