Confection of Cumin
Tradition:
Unani
Source / Author:
Dispensatory of Ibn at Tilmid
|
Herb Name |
Latin |
Amount * |
|---|---|---|
|
Cuminum cyminum | ||
|
Ruta graveolens | ||
|
Piper nigrum | ||
|
Zingiber officinalis |
30 drams ea. | |
|
Sodium borate |
10 drams |
* Cumin is prepared by being soaked in wine vinegar for 1 day, then dried and roasted
Preparation:
Powder and mix with three times its weight of clarified Honey
Function:
Promotes digestion, resolves stagnation, digests undigested food
Use:
1. Food stagnation
2. Indigestion
3. Sour Belching and Acid Regurgitation
4. Coldness of the Stomach
5. Stomach pain from Cold
6. Chill
Dose:
make a potion with 2 drams
Comment:
This is a modified version of Diospoliticum of Galen, using Black Pepper instead of Long, adding Ginger, and lists ‘Armenian Borax’ instead of Niter. It is possible that the source text (which is translated) was mistranslated and Saltpeter is intended. It is also prepared as a confection with Honey, rather than being used as a powder.
Cautions:
None noted
Modifications:
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