The document discusses various carminative herbs and preparations used to alleviate gas and flatulence. It details their biological sources, geographical origins, macroscopic characteristics, chemical constituents, uses, and potential adulterants, covering herbs like coriander, fennel, cardamom, ajowan, asafoetida, ginger, black pepper, nutmeg, cinnamon, and clove. Each herb's specific properties and applications in traditional medicine are also highlighted.

2. Carminatives
• Herb or preparation intended to either prevent formation of gas in the
gastrointestinal tract or facilitate the expulsion of said gas, thereby
combatting flatulence.
• The crude drugs which act as carminatives are
 Coriander,
 Fennel,
 Cardamom,
 Ajowan,
 Asafoetida,
 Ginger,
 Black pepper,
 Nutmeg,
 Cinnamon,
 Clove.

3.  Synonyms: Dhaniya fruits, Coriander fruits, Coriandrum.
 Biological source: It consist of dried ripe fruits of Coriandrum Sativum Linn.
 Family: Umbelliferae.
 Geographical source: It is cultivated in Europe (mainly in Russia, Hungary and Holland),
Egypt, Morocco and India (mainly in some states like Andhra Pradesh, Maharashtra, West
Bengal, Uttar Pradesh, Rajasthan and Jammu and Kashmir).
CORIANDER

4.  Macroscopic Characters:
• Colour: Brownish yellow
• Odour: Sweet, aromatic
• Taste: Spicy
• Size: 3 to 5 mm in diameter
• Shape: Subspherical, cremocarpous fruit
• Extra features: Each mericarp has five wavy inconspicuous primary ridges
 Chemical Constituents: It contains volatile oil (0.8 to 1 percent), fixed oil (13 percent) and
proteins (20 percent). Volatile oil contains nearly 90 per cent D-linalool (Coriandrol), coriandryl
acetate, traces of geraniol, pinene etc. The other constituent is Vitamin A. The fruits contain
camphor (4-6 percent), geranyl acetate (1 to 3.5 percent) and other mono-terpenoid
hydrocarbons.

5.  Uses
1. The fruits and volatile oil are aromatic, carminative, stimulant and flavouring agents.
2. The oil is used along with purgatives to prevent gripping.
 Substitute: Coriander is substituted by ellipsoidal Bombay coriander fruits having a less content
of volatile oil.

6.  Synonyms: Foeniculum species, Saunf, Fennel fruits.
 Biological source: It consist of dried ripe fruits obtained from cultivation of Foeniculum
vulgare Miller.
 Family: Umbelliferae.
 Geographical source: It is cultivated in Romania, Russia, Germany, France, Japan and India.
In India, it is cultivated in many states like Gujarat, Maharashtra, Punjab, Rajasthan, Uttar
Pradesh and West Bengal.
FENNEL

7.  Macroscopic Characters:
• Colour: Green to yellow brown
• Odour: Sweet, aromatic
• Taste: Aromatic and slight sweetish
• Size: Length 5 to 10 mm and width 2 to 4 mm
• Shape: Straight or slightly curved, cremocarpus fruit, with 5 primary ridges.
• Extra characters- Transverse section shows 2 commissural vittae
 Chemical constituent: Fennel contains 2 -6.5% volatile oil and 12% fixed oil. The volatile oil
contains 50-60% phenolic ether and 18-20% fenchone as its major constituents, which impart a
distinct odour and taste to the fruits. Methyl chavicol, anisic aldehyde, anisic acid , α-pinene,
dipentene, limonene, and phellandrene are the other volatile oil constituents.

8.  Identification Test:

9.  Uses:
1. It is used as carminative, stimulant, flavouring agent, aromatic and expectorant.
2. Traditionally it is used for the symptomatic treatment of gastrointestinal disturbances such as
impaired digestion.
3. Fennel roots are used to enhance urinary and digestive elimination functions and also enhance
the renal excretion of water.
4. It is a common ingredient of cough and stomach mixtures.
5. It is used in diseases related to chest, spleen, and kidney.
6. Anethole is added in mouth and dental preparations.
 Adulterant and Substituent: It is generally adulterated with exhausted fennel fruits. The
exhausted fruits contain less percentage of volatile oil. The oil is removed by treating with
alcohol which develops a characteristic odour of fusel oil. The fruits can also be exhausted by
the steam treatment. They become darker greenish brown in colour and contain traces of
volatile oil. They sink in water.

10.  Synonyms: Cardamom Fruits, Cardamoni Fructus; Cardamomum, Ilaichi.
 Biological source: Cardamom is the dried ripe fruit of Elettaria cardamomum.
 Family: Zingiberaceae.
 Geographical source: Cardamom is grown in Ceylon, Sri Lanka, Myanmar (Burma), Malaysia
and India. In India, the plant is widely cultivated in Mysore and Kerala.
CARDAMOM

11.  Morphological Characters:
• Colour: Green or pale buff
• Odour: Aromatic, Pleasant
• Taste: strongly aromatic
• Size: The cardamom fruit e.g. capsule are about 2cm in length
• Shape: Oval
 Chemical constituents: Cardamom fruits contains a small amount of volatile oil. The seeds
contain 2 to 8% of volatile oil, 1 to 2% fixed oil, resin, and starch. The chief constituents of
the volatile oil are cineole, borneol, and limonene.

12. Uses:
• Cardamom are used as a flavoring agent and as an aromatic carminative.
Substitutes and Adulterants
• Fruits of Elettaria cardamomum var major, Amomum species and various
Aframomum species have been frequently used to substitute and adulterate
official Cardamom.

13.  Synonyms: Thymol seeds, bishop’s.
 Biological source: It consist of dried ripe fruit of the plant Trychyspermum ammi.
 Family: Umbellifarae.
 Geographical source: It is cultivated in Iraq, Iran, Afghanistan, Pakistan and India. It is
extensively collected in Madhya Pradesh, U.P., Gujarat, Rajasthan, Maharashtra, Bihar and
West Bengal.
AJOWAN

14.  Morphological Characters:
• Colour: Yellowish brown
• Odour: Aromatic
• Taste: Strongly aromatic
• Size: 1.7 to 3mm long, 1.5 to 2.5mm broad and 0.5mm thick
 Chemical constituents: Ajowan contains an essential oil (2–3.5%), protein (17.1%), and fat
(21.8%). Ajowan oil is a colour less or brownish yellow liquid possessing a characteristic
odour of Thymol and a sharp taste. The principal constituents of the oil are phenol, mainly
Thymol (35–60%), carvacrol, p-cymene, γ-terpinene, α-, and β-pinenes and dipentene. The
fatty oil is composed of palmitic, petroselinic, oleic, linoleic, and 5,6-octadecanoic acids.

15.  Uses:
1. Ajowan is widely used as a spice in curries; in pickles, certain types of biscuits, and in
beverages.
2. It is valued for its antispasmodic, stimulant, tonic, and carminative properties.
3. It is given in diarrhoea, and cholera.
4. Ajowan is also effective in relaxed sore throat and in bronchitis, and often constitutes an
ingredient of cough mixture.
5. Ajowan oil is used as an antiseptic, aromatic, carminative, for perfuming disinfectant soaps,
and as an insecticide.
6. The oil is useful as an expectorant in emphysema, bronchial pneumonia and some other
respiratory ailments.

16.  Synonyms: Devil’s dung, asafoda, asant, hing (Hindi).
 Biological Source: Asafoetida is an oleo-gum resin obtained as an exudation by incision of
the rhizome and roots of Ferula asafoetida Linn.
 Family: Apiaceae.
 Geographical Source: The plant grows in Iran, Turkestan and Afghanistan (Karam and
Chagai districts).
ASAFOETIDA

17.  Morphological Characters:
• Colour: Yellowish- brown
• Odour: Pungent and strong
• Taste: Bitter
• Shape: It occurs in two different forms. i.e. tears and masses.
 Chemical Constituents: Asafoetida contains volatile oil (4–20%), resin (40–65%), and gum
(25%). The odour of the oil is due to the presence of sulphur compounds. The main
constituent of the oil is isobutyl propanyl disulphide (C6H16S2). The drug also contains a
complex mixture of sesquiterpene umbelliferyl ethers mostly with a monocyclic or bicyclic
terpenoid moiety. Resin consists of ester of asaresinotannol and ferulic acid, pinene, vanillin
and free ferulic acid. On treatment of ferulic acid with hydrochloric acid, it is converted into
umbelliferone (a coumarin) which gives blue fluorescence with ammonia.

18.  Chemical Tests:
1. On trituration with water it produces a milky emulsion.
2. The drug (0.5 g) is boiled with hydrochloric acid (5 ml) for sometime. It is filtered and
ammonia is added to the filtrate. A blue fluorescence is obtained.
3. To the fractured surface of drug add 50% nitric acid. Green colour is produced.
4. To the fractured surface of the drug, add sulphuric acid (1 drop). A red colour is obtained
which changes to violet on washing with water.
 Uses:
1. Asafoetida is used as carminative, expectorant, antispasmodic, and laxatives.
2. It is also used as flavouring agents in curries, sauces, and pickles.
3. It is effective in the treatment of asthma, whooping cough, and chronic bronchitis.
 Adulteration: Asafoetida is adulterated with gum Arabic, other gum-resins, rosin, gypsum,
red clay, chalk, barley or wheat flour, and slices of potatoes.
 Marketed Products: It is one of the ingredients of the preparation known as Madhudoshantak
(Jamuna Pharma).

19. GINGER
 Synonyms: Zingiber, Sonth, Adrak.
 Biological Source: It consist of dried rhizomes of Zingiber officinale.
 Family: Zingiberaceae.
 Geographical Source: It is cultivated in west indies, Africa, Australia, Taiwan and India.
More than 50% of the world production is from India.

20.  Morphological Characters:
• Colour: Externally it is buff colour
• Odour: Aromatic and characteristic
• Taste: Pungent
• Shape: Rhizomes are short flat, ovate branches on the upper side
with bud at the apex
• Fracture: Short and fibrous
 Chemical Constituents: Ginger contains about 1-2% of volatile oil, an acrid resinous matter
and starch. the main chemical constituent of the ginger is gingerol, which is yellowish oily
substance, the pungency of ginger is destroyed by boiling with 2% potassium hydroxide.
 Uses: Ginger is used as stomachic, carminative, flavouring agent and it cough and cold. The
ginger oil is used in mouth washes, beverages and liquors.

21. BLACK PEPPER
 Synonyms: Kali mirch, pepper.
 Biological Source: It consist of dried unripe fruit of Piper nigrum Linn.
 Family: Piparaceae.
 Geographical Source: It is cultivated in Indonesia, Brazil, Malaysia and Shri-Lanka. India
stands first in world in cultivation of pepper. About 49500 tones of pepper is produced every
year which is approximately 25-30% of total world production.

22.  Morphological Characters:
• Colour: Blackish brown
• Odour: Aromatic
• Taste: Pungent
• Shape: Globular and, wrinkled
 Chemical Constituents: Black pepper contains an alkaloid piperine (5-9%), volatile oil (1-
25%), resin (6%), piperidine and starch (30%)
 Uses: Black pepper is used as stomachic, carminative, flavouring agent and in spice.

23. NUTMEG
 Synonyms: Jaiphal, Myristica, Myristica aromata.
 Biological Source: Nutmeg is the kernel of the dried ripe seed of Myristica fragrans.
 Family: Myristicaceae.
 Geographical Source: A native of Moluccas islands in Indonesia. It is also cultivated in
West Indies, Banda Islands, Archipelago, Malayan, Sumatra, and in India. In India it is
cultivated in Kerala and Tamil Nadu.

24.  Morphological Characters:
• Colour: Brown
• Odour: Strongly aromatic
• Taste: Pungent
• Size: Kernels are about 20 to 30mm in length and 20 mm broad.
• Shape: Ellipsoidal
 Chemical Constituents: Nutmeg contains of 5 to 15% volatile oil, lignin, stearin, starch,
gum, colouring matter, and 0.08% of an acid substance. The volatile oil contains clemicine,
myristicin, geraniol, borneol, pinene, camphene, and dipentene. It also contains eugenol,
safrol, p-cymene and isoeugenol in small quantity.
 Uses:
1. Nutmeg is aromatic, carminative, flavouring agent, in nausea and vomiting.
2. It has narcotic action and peripherally it irritates and produces anesthetics action, since it
irritates intestine and uterus it can cause abortion.

25. CINNAMON
 Synonyms: Cinnamon bark, Kalmi-Dalchini, and Ceylon cinnamon.
 Biological Source: Cinnamon is the dried inner bark of the trees of Cinnamomum zeylanicum.
 Family: Lauraceae.
 Geographical Source: Originally, the spice cinnamon was found near Sri Lanka and Malabar
Coast of India. Jamaica and Brazil are also the sites of cinnamon. But mostly the demand of
cinnamon is fulfilled by Sri Lanka, therefore, a true cinnamon is referred to as Sri Lanka
cinnamon.

26. Macroscopic Characteristics:
• Colour: The outer surface is dull yellowish-brown, while the inner surface is dark yellowish-brown.
• Odour: Fragrant
• Taste: Pungent and sweet followed by warm sensation.
• Shape: Found in the form of compound quills.
• Size: About 1m in length, 1cm in diameter, and 0.5mm in thickness.
Chemical Constituents: The crude drug contains many essential constituents such as volatile oil
(0.5- 1.0%) and phlobatannins (1.2%). Other constituents found in cinnamon bark are mucilage,
calcium oxalate, starch grains, and mannitol. Cinnamon oil (yellow to red in colour) is composed of a
variety of constituents such as cinnamaldehyde (60-70%), eugenol (5-10%), benzaldehyde,
cuminaldehyde, and terpenes (phellandrene, pinene, cymene, caryophyllene, etc.).
Chemical Test:
1. When a drop of ferric chloride solution is added to a drop of volatile oil, a pale green colour
appears. This colour is achieved as cinnamic aldehyde on reacting with ferric chloride gives brown
colour and eugenol yields blue colour. It yields brown colour with oil of cassia due to the presence
of cinnamic aldehyde.

27. Uses:
1. It is highly enriched in carminative, stomachic, and mild astringent properties.
2. It has anti-inflammatory properties.
3. It also has anti-diabetic properties.
4. It acts as an anti-ulcer agent, and is active against H. pylori.
5. It is anti-microbial in nature, inhibit the growth of yeast, bacteria, fungi, etc.
6. It helps in reducing LDL levels and increasing HDL levels, thus lowers cholesterol levels.
7. It may be employed as a flavouring agent, stimulant, an aromatic, and an antiseptic.
8. Its anti-oxidant properties protect from the damaging effects of free radicals.
9. On a commercial scale, cinnamon bark is commonly employed as a spice and condiment.
10. The oil is also used in candies, dentifrices, and perfume preparations.
11. It has been traditionally used in alleviating gastric disorders and dysmenorrhea.
Adulterants and Substitutes:
1. Jungle Cinnamon
2. Cinnamon Chips
3. Saigon Cinnamon
4. Java Cinnamon

28. CLOVE
Synonyms Caryophyllum, Clove flower, and Clove buds, Laung
Biological Source: Clove is the dried flower buds of the plant Eugenia caryophyllus.
Family: Myrtaceae.
Geographical Source Cloves were initially grown in the regions of Amboyna and Molucca
islands. In the recent times, they are cultivated in Zanzibar, Pemba Penang, Madagascar, Caribbean
islands, Sri Lanka, and India. Nilgiri, Tenkasi -hills and in Kanyakumari district of Tamil Nadu
state are the regions in India where cloves are grown. Kottayam and Quilon districts of Kerala are
also famous for their cultivation.

29. Macroscopic characteristics
• Colour: Crimson to dark brown.
• Odour: Slightly aromatic.
• Taste: Pungent and aromatic followed by numbness.
• Size: About 10-17.5mm in length, 4mm in width, and 2mm thick.
Chemical Constituents: Clove contains about 15 -20% of volatile oil and 10 -13% of tannin in the
form of gallotannic acid, resin, chromone, and eugenin. About 70 -90% of eugenol, eugenol
acetate, caryophyllenes and trace amounts of esters, ketones, and alcohols are present in the
volatile oil of clove.

30. Chemical Test: On treating the transverse section of clove with strong potassium hydroxide solution,
it shows needle-shaped crystals of potassium eugenate.
Uses:
1. Clove is used as: Dental analgesic, Carminative, Stimulant, Flavouring agent, and antiseptic.
2. Clove oil is used in perfumery and in the production of vanillin.
Adulterants:
1. Mother Cloves
2. Blown Cloves
3. Clove Stalks
4. Exhausted Cloves