AN INFORMATIVE TREATISE ON INDIAN AND CHINESE HERBS

Book: Asian Herbs Author: Sudhir Ahluwalia

Nowadays, a lot of interest has been generated in herbs in general and herbal medicine in particular. Herbal medicines, Herbal beauty care, and Herbal food- anything Herbal is in fashion and people like to use these products due to the belief that herbal solutions have little to no side effects. However, there are also debates on efficacy of herbal products. So, a lot of research is going on in the field of Herbalism, with many herbal product companies entering into alliances with reputed research institutions to determine the scientific efficacy of herbal products. The author Sudhir Ahluwalia comes up with the book “Asian Herbs” with this context in mind, and this book contains expertly presented and scientifically correlated details about Indian and Chinese herbs.
The aromatic Indian herbs discussed in the book are Sandalwood, Camphor and Holy Basil. The sacred trees of India discussed include Peepal, Banyan, Wood Apple, Ashoka, Rudraksha, Mango and Neem. The Indian spices discussed include Turmeric, Pepper, Malabuthram and Cardamom. The herbs and spices in Chinese cuisine that have been discussed include Garlic, Onion, Ginger, Star anise, Sichuan pepper, Fennel and Clove. There are also chapters on Marijuana and Ginseng.
The subtopics under which the herbs have been discussed are expansive- ranging from historical overviews; the medicinal uses of herbs; botanical perspectives; applications in the industrial and manufacturing sector; culinary, pharmaceutical and cosmetic uses; and also the modern day usage of herbs in the fields of biotechnology, bioprinting and molecular biology. The geographical distribution, morphology and the alkaloids found in these herbs have also been discussed.
The large range of the themes discussed in the book helps it engage to a wider audience, and is helpful both for novices and experts in the respective fields. The book is also skilfully written, with the author’s writing style heuristic, yet succinct; and offers the readers some rich details about Asian herbs in toto. Many coloured and upbeat photographs have also been used for explanation, and this enhances the aesthetic premise and captivating quotient of the book.
This book is an informative manual and valuable guide that provides ample details about the Asian herbs; and can be used by herbalists, botanists, culinarians, and anyone else interested in the topic of herbs to know more about commonly used Indian and Chinese herbs comprehensively. This thoroughly researched book is an illuminating exploration into medicinal and therapeutic herbalism, and is a perfect combination of the author’s knowledge on herbs and scientific punctiliousness. This book is also of immense benefit to the research scholars, students and other people engaged in the field of Ayurveda and other life sciences, and should definitely decorate the bookshelves of libraries of such institutions.