Cardioprotective effects of kitchen culinaries mentioned in Siddha literature

Health in the conception of the World Health Organization is a state of complete physical, mental and social well-being not merely an absence of disease or infirmity. Aviztham (Drug) as per Siddha medicine is a substance, or a procedure or restriction which wipes off the sorrow of the patient and reinstates happiness to him and the society. As per Siddha, thamaragam (Heart) occupies the seat of Pitta i.e: situated between navel and throat. Pranan and Viyanan are the functional vaayus responsible for its motor functions. Ranjaka pitham (Haemoglobin) and Sathaka pittam (Heart beat) are behind its physiological functions. Avalambakam is the kapham responsible for breathing functions and along with Pranan it helps in purification of blood. When there is excessive accumulation of Kapham – i.e. Athermatous plaques (Koluppu) Viyanan is affected, causing loss of blood supply due to which ranjagam i.e.the tissue nourishment deprives causing reduction in Pranan and causes death. In this review the common kitchen culinaries Turmeric (Curcuma longa L.), ginger (Zingiber officinale Roscoe), garlic (Allium sativum L.), fenugreek (Trigonella foenum-graecum L.), onion (Allium cepa L.), black pepper (Piper nigrum L.), cumin (Cuminum cyminum L.), cinnamon (Cinnamomum verum J. Presl), coriander (Coriandrum sativum L.), that are mentioned in the Siddha literature, used for their cardio protective nature are discussed.