लौंग

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is lekh ka punarikshan evan sampadan hona avashyak hai. ap isamean sahayata kar sakate haian. "sujhav"

parichay

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 ka rang kala hota hai. yah ek khushaboodar masala hai. jise bhojan mean svad ke lie dala 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 jajibar 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 pe d

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 tak vala hota hai. isake pe d ko lagane ke ath ya nau varsh ke bad hi phal dete hai.

lauang ke prakar

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' bhi lauang mean pae jate haian. isaka ooshmiy man 43 digri hai aur isase kee tarah ke aushadhiy v bhautik tatv lie ja sakate haian.

lauang ka tel

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. lauang ke tel ko aushadhi ke roop mean bhi upayog mean laya jata hai. isake tel ko tvacha par lagane se tvacha ke ki de nasht hote haian.

lauang ka khanapan mean istemal

lavang ka upayog masale ke taur par kee chijoan mean hota hai. masale ke taur par lauang ka istemal garam masala mean hota hai. 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, chakalet, aisakrim adi khady-padarthoan mean paya jane vala banavati venila esens lauang se hi taiyar kiya jata hai.

ayurvedik gun

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. 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 majaboot banata hai. isako pisakar malish karane se jahar door hota hai.

lauang ka chikitsa mean istemal

bharat ke prachin chikitsa vijnan mean bhi lauang ka upayog chikitsa ke lie kiye jane ka jikr hua hai. daant dard hone par lauang ki ek kali daant ke niche rakhane se dard se turant aram milata hai. 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. khaansi hone par lauang ko choosane se phayada hota hai. jaldi-jaldi pyas lagane par misari evan lauang ko pisakar khane se jaldi pyas nahian lagati hai. lavang ki kuchh kaliyoan ko pani mean ubalakar garara karane se gale mean hone vala dard kam hota hai. aisa karane se payariya mean bhi labh milata hai. garbhavati striyoan ko ulti hone par lauang ko garm pani mean bhigokar usaka pani pilane se labh hota hai. yah pet ke dard ko mitane vala mana jata hai. lauang ka asav banakar usamean se sugandhit padarth taiyar kiye jate haian. lauang ek aisa masala hai jo dant kshay ko rokata hai aur muanh ki durgandh ko door bhagata hai. isake alava eeran aur chin mean to aisa bhi mana jata tha ki lauang mean kamottejak gun hote haian.

hanikarak

lauang atyant garm hota hai at: adhik matra mean isaka sevan karana nukasanadey ho sakata hai at: lauang jaroorat se adhik nahi khana chahie. jyada 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	labangal.
pharasi	darakhte mehak.
arabi	mikhakarkan, phool.
laitin	kareyaphailaseroan matikash.

panne ki pragati avastha

adhar

prarambhik

madhyamik

poornata

shodh