cicinda :
General Use:
It is popular in the cuisines of South Asiaand Southeast Asia and is now grown in some home gardens in Africa. With some cultivars, the immature fruit has an unpleasant odor and a slightly bitter taste, both of which disappear in cooking. The fruit becomes too bitter to eat as it reaches maturity, but it does contain a reddish pulp that is used in Africa as a substitute for tomatoes.
The shoots, tendrils, and leaves are also eaten as greens.
- » Classification and names of cicinda
- » Synonyms and definitions of cicinda
- » Drug Properties of cicinda
- » Chemical Constituents of cicinda
- » Standardization of cicinda
- » Parts used and Dosage of cicinda
- » Morphology and Histology of cicinda
- » Distribution and Conservation of cicinda
- » Cultivation of cicinda
- » cicinda in the market
- » Medicinal Uses of cicinda
- » Researches and clinical trails of cicinda
- » cicinda in other sytems of medicine
- » Ayurvedic formulations with cicinda
- » Images of cicinda
Dr Mohamed Rifas
A dual country licensed Ayurveda Physician, currently working in Dubai as Head of Ayurveda and Yoga department. He also works as visiting doctor for Dr Hassan Ayurveda Brain and Spine Specialty Hospital. He is specialized in joint issues, brain and spine related issues and gastrointestinal issues with respect to anxiety.
Doctor profile: Click here
