Herbal dishes of Chhattisgarh, India, III. Sweet Baichandi Chips
Herbal dishes of Chhattisgarh, India, III. Sweet Baichandi Chips
Research Note - Pankaj Oudhia © 2001,2002,2003 Pankaj Oudhia - All Rights Reserved
According to reference literatures, over 30 species of Dioscorea (Baichandi, in Chhattisgarh) grow wild in India. The tubers of these species are the source of diosgenin, a starting material for the preparation of cortisone, hydrocortisone and also for the synthesis of steroid sex hormones eg. Testosterone, progesterone, pre-gnenolene etc. Basically the species are tender climber. Many of the species have been reported in Chhattisgarh. The natives and traditional healers use this herb as medicinal herb. It is not under cultivation as commercial crop. The tribal people collect the roots of Baichandi and in form of chips, sell it to local herb shops. The natives are using the sweet Baichandi chips since time immemorial. It is used during fast (Upwas or Vrata). Its method of preparation is very simple. It is popular among all communities of the natives. The natives consume it just for taste as food but according to the healers the chips, possess many valuable medicinal values. I am describing the method of chips preparation, I have noted from my Mother's diary. Required Material: - Cow ghee, Baichandi and Gud (Jaggery) Method of Preparation: - Fry the Baichandi raw chips with the help of ghee. After frying, filter the ghee. In separate pan, put the Gud in low flame and when it starts melting stop this process and filter the Gud solution. Put the solution again on low flame and continue the boiling. After boiling, add Baichandi fried chips into the solution. After cooling, serve the chips. This sweet chips is very popular among the children. fresh Baichandi is poisonous in nature, special precaution must be taken during the collection and processing. In Chhattisgarh conditions, the roots are dug out between November to February. After collection, it is washed thoroughly with the help of running water. After washing it is sun dried. For its use as food material, the roots are again washed continuously upto 15 days in running water. To avoid this extra efforts, the natives purchase the processed roots and flakes, directly from local herb shops, by giving slightly higher prices. I would like to mention here that the many tribal communities still use the Baichandi roots as arrow poison. Its wrong use may result in these symptoms. Emissions during sleep, vivid dreams, gripping pains in abdomen about umbilicus. Violent twisting colic, occurring in regular paroxysms, as if intestines were grasped and twisted by a powerful hand. The traditional healers have anti-dotes to nullify these harmful effects. Thank you very much for reading the article.
Research Note - Pankaj Oudhia © 2001,2002,2003 Pankaj Oudhia - All Rights Reserved
According to reference literatures, over 30 species of Dioscorea (Baichandi, in Chhattisgarh) grow wild in India. The tubers of these species are the source of diosgenin, a starting material for the preparation of cortisone, hydrocortisone and also for the synthesis of steroid sex hormones eg. Testosterone, progesterone, pre-gnenolene etc. Basically the species are tender climber. Many of the species have been reported in Chhattisgarh. The natives and traditional healers use this herb as medicinal herb. It is not under cultivation as commercial crop. The tribal people collect the roots of Baichandi and in form of chips, sell it to local herb shops. The natives are using the sweet Baichandi chips since time immemorial. It is used during fast (Upwas or Vrata). Its method of preparation is very simple. It is popular among all communities of the natives. The natives consume it just for taste as food but according to the healers the chips, possess many valuable medicinal values. I am describing the method of chips preparation, I have noted from my Mother's diary. Required Material: - Cow ghee, Baichandi and Gud (Jaggery) Method of Preparation: - Fry the Baichandi raw chips with the help of ghee. After frying, filter the ghee. In separate pan, put the Gud in low flame and when it starts melting stop this process and filter the Gud solution. Put the solution again on low flame and continue the boiling. After boiling, add Baichandi fried chips into the solution. After cooling, serve the chips. This sweet chips is very popular among the children. fresh Baichandi is poisonous in nature, special precaution must be taken during the collection and processing. In Chhattisgarh conditions, the roots are dug out between November to February. After collection, it is washed thoroughly with the help of running water. After washing it is sun dried. For its use as food material, the roots are again washed continuously upto 15 days in running water. To avoid this extra efforts, the natives purchase the processed roots and flakes, directly from local herb shops, by giving slightly higher prices. I would like to mention here that the many tribal communities still use the Baichandi roots as arrow poison. Its wrong use may result in these symptoms. Emissions during sleep, vivid dreams, gripping pains in abdomen about umbilicus. Violent twisting colic, occurring in regular paroxysms, as if intestines were grasped and twisted by a powerful hand. The traditional healers have anti-dotes to nullify these harmful effects. Thank you very much for reading the article.
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