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Malkakni….
Scientific Name: Celastrus paniculatus Wild.
Useful Parts: Leaves and seeds
Introduction: Celastrus paniculatus is a shrub used in Ayurdevic medicine in India. Various properties are attributed to the aerial parts of the plant, but we will deal here primarily with the seeds and the oil expressed from them. Celastrus paniculatus oil is a cold-pressed raw herbal oil expressed from the seeds of Celastrus panuculatis, a shrub native to India. While Celastrus oil has been used in India for centuries it is only within the past few years that it has started to become known outside of Ayurvedic medicine, the traditional medicinal practice of India. The oil is used to increase memory and facilitate learning. It induces a feeling of well-being and has reported aphrodisiac effects. The oil in its raw state has a shelf life of 2 years if kept in a cool and dark place such as a refrigerator. When put into softgels the shelf life can be expected to be much longer, on the order of four years if kept in a dark and refrigerated state.
Oil Chemical Composition: The oil contains protein, carbohydrates (less than 1 calorie per dose), fats (saturated fats: .022 of 1%, polyunsaturated fats: .035 of 1%, monounsaturated fats: .032 of 1%) Vitamin C, Sodium, Potassium, ash, Calcium, Iron, Sesqiterpene polyol esters.
Uses of Malkangni:
Celastrus paniculata is a treasured medicinal herb that is revered for its effects on the brain and has been used for centuries in Ayurveda for sharpening the memory, increasing intellect, and improving concentration.
The seed oil is used for massage with great benefit, especially in vata diseases like sciatica, lumbago, paralysis, Arthritis and facial palsy.
The seed oil is useful to hasten the healing in non healing wounds and ulcers.
The seed oil is extremely beneficial as a sirovirecana cleansing nasal therapy, wherein the drops instilled into nostrils, ward off mucous secretions in colds and cough.
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You can substitute rum extract with vanilla extract or almond extract in your recipe.
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You can always use a different flavoring/extract..but you will have a different flavored recipe.
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I use vanilla and orange extract when i bake a cake.
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A tooth may be beyond repair and a dentist will need to extract it.
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