miércoles, 14 de julio de 2010

Asafoetida



Asafoetida: (sáns. vaiëòava). the aromatic resin from the root of the giant fennel, Ferula asafoetida. Asafoetida (also known as hing) is extracted from the stems of these giant perennial plants that grow wild in Central Asia. In the spring, when the plant is about to bloom, the stems and roots are cut. Milky resin exudes from the cut surface and is scraped off. More exudes as successive slices of root are removed over a period of 3 months. The gummy resin is sun-dried into a solid mass that is then sold in solid, wax-like pieces, or more conveniently, in powdered form. Due to the presence of sulphur compounds, asafoetida has a distinctive pungent flavour reminiscent of shallots or garlic. Used in minute quantities, it adds a delicious flavour to various savoury dishes. Use the mild Vandevi brand of yellow asafetida powder and not the grey variety. Asafoetida is available at Indian grocers.



Asafoetida (Ferula Foetida): Devil's Dung


Asafoetida Spice
Devil's dung sounds like a less than appetizing ingredient to add to your recipe, but when a pinch is used judiciously, it is sinfully good.

Asafoetida is native to Iran, Pakistan and Afghanistan. A perennial plant growing to about six feet high, it is one of several species of ferula, or giant fennel. Asafoetida has finely toothed leaves, clusters many white or yellow flowers in umbels and a hollow stem growing from a fleshy taproot. It is the root that produces the spice. In summer, the stems are cut from four-year-old plants and the root is sliced. A gum is excreted which dries into a resin. This is then crushed into a powder to produce the spice.

The name originates with the Persian word aza, which means "resin", and the Latin word fetida, which means "smelly". Stinking gum (another name for the spice) earns its name. When bought, you will usually find it triple wrapped for the smell can be quite offensive. However, sauté it lightly in oil and it develops a pleasant onion or garlic like aroma. A mere pinch is all you need in any recipe.

Medicinally, asafoetida is used in Middle Eastern and Indian herbal medicine for simple digestive problems such as gas, bloating, indigestion and constipation. It has been used for respiratory problems such as bronchitis, asthma and whooping cough. Like garlic, asafoetida's volatile oil contains components such as disulphides that leave the body via the respiratory system and aid in the coughing up of congested mucus. Asafoetida has also been used as a sedative. It also thins the blood and lowers blood pressure. Although safe for adults, asafoetida may be harmful to young babies.

One beneficial use for asafoetida's unpleasant smell is that of a natural pesticide. Two of the sulfur compounds isolated from asafoetida are similar to the insect repelling qualities of marigolds and nasturtiums. Asafoetida's fetor will also repel deer and rabbits.

In magic and mythology, asafoetida is used to gain insight and to banish all negative energy, evil spirits and demons. It is used to invoke male gods, especially those of a phallic nature. One myth claims that asafoetida developed from the semen of a god of fertility when it soaked into the earth. Asafoetida is sometimes worn around the neck as an amulet to ward off colds and fevers.

Although very reasonably priced today, in ancient times it was a precious and expensive condiment. The Roman epicure Apicius recommended adding an uncrushed piece of asafoetida resin to a jar of pine nuts. When the asafoetida flavor was required, a few of the pine nuts were crumbled and added to the dish.

Culinary uses of asafoetida include the flavoring of pickles and sauces (it is one of the ingredients in Worcestershire sauce) and it is used extensively in the Middle East to flavor spicy vegetable dishes. Some people simply rub their broiling rack with the spice prior to cooking meat.

Here are a couple of recipes that can be prepared individually or together as a vegetarian meal or as accompaniments to a meat dish.

Nutty Rice with Mushrooms
One cup of long grain brown rice, cooked
8 - 10 mushrooms, sliced
A large fistful of chopped fresh parsley
A small fistful of pine nuts
Juice of half a lemon
Two tbsp. butter
Pinch of ground asafoetida
Salt and freshly ground black pepper to taste.

Sauté the mushrooms in the butter, pouring the lemon juice over them after they are nicely browned. Lightly roast the pine nuts for a few minutes in a small, unoiled pan, which should be constantly shaken. Mix all the ingredients into the cooked rice and reheat if necessary. Serves four.

Peppery Tomatoes with Mushrooms
About 1 lb. mushrooms, sliced
5 medium-sized fresh tomatoes, cut up
2 fresh jalapeno peppers, diced
2 tbsp. olive oil
Quarter tsp. turmeric
Pinch of ground asafoetida
Half tsp. ground cumin
2 tsp. salt
Quarter tsp. brown sugar.

Heat the oil over a medium heat in a deep-sided, lidded frying pan. Add the spices in the order listed allowing a few seconds between additions. Stir in the mushrooms and lightly brown them before adding the tomatoes, salt and sugar. Cook over medium to high heat uncovered until the liquid from the tomatoes has been reduced to a stew-like consistency. Cover and reduce heat to simmer. Serve after about 10 minutes of simmering or, even better, prepare ahead of time, allow to cool and then reheat. A few hours of dormancy really develops the flavors. This recipe will serve 2-4 as a side dish. Increase ingredients proportionately if serving more or if preparing as main dish.


Ferula assafoetida

De Wikipedia, la enciclopedia libre

Asafoetida



Ferula scorodosma syn. assafoetida
Clasificación científica
Reino: Plantae
División: Magnoliophyta
Clase: Magnoliopsida
Orden: Apiales
Familia: Apiaceae
Subfamilia: Apioideae
Tribu: Apioid superclade incertae sedis
Género: Ferula
Especie: F. assafoetida
Nombre binomial
Ferula assafoetida
L.

Ferula assafoetida, conocida también de forma abreviada como assafoetida (en hindi es hing) y en castellano denominada a veces como asafétida es una especie de la familia de las apiáceas.

Contenido

[ocultar]

[editar] Descripción

Se trata de una planta herbácea y perenne que llega a crecer 2 m de altura, el tronco es de 5-8 cm de diámetro en la base de la planta. Las hojas son de 30-40 cm de longitud. La flor es amarilla y la planta la produce en grandes cantidades.

Esta planta tiene un olor pungente que ha causado que se denomine de formas muy curiosas en los diferentes idiomas, en castellano se la denomina también como "estiércol del diablo" y de esta forma en francés se la conoce (entre otros nombres) como Merde du Diable; en algunos dialectos ingleses aparece como Devil's Dung, en alemán como Teufelsdreck. En turco se le conece como Şeytantersi ó Şeytan bökösu e incluso Şeytanotu (hierba del diablo).

[editar] Etimología

El nombre científico de la planta proviene de una mezcla del persa indicando la palabra resina (asa) y del latín foetida que hace referencia a su fuerte aroma sulfuroso.

[editar] Usos

Archivo:Asafoetida.jpg

Envases de Asafoetida en polvo en la distribución comercial de los mismos.

[editar] Gastronomía

Como especia de la asafétida se emplea la resina de la planta que secada y pulverizada resulta ser un condimento típico de la cocina del Medio Oriente, empleado sobre todo en curries vegetarianos, salsas, aderezos y platos de pescado. La especie se debe freir ya que en su estado natural en crudo produce náuseas y vómitos.

Se emplea como ayuda digestiva, en la comida se considera un condimento debido al contenido de ácido ferúlico que tiene propiedades conservantes. Su olor es muy fuerte y debe almacenarse en recipientes muy bien cerrados y herméticos además de lejos de otras especies, de lo contrario su aroma, que es nauseabundo en ciertas cantidades, podría contaminar las características de las otras especies.

Su olor y sabor cuando se cocina es como una mezcla de cebolla y ajo. En la gastronomía de la India se emplea fundamentalmente por la casta de los comerciantes, así como por los jainistas, que no comen cebollas ni ajos. Este tipo de especia crece fundamentalamente en Irán, Afghanistán y Cachemira.

[editar] Medicina natural

La medicina tradicional de la India emplea el asafétida en diversos remedios para el tratamiento de la histeria así como otras enfermedades nerviosas, los problemas digestivos y se emplea como expectorante en las enfermedades bronquiales. Tiene propiedades antiespasmódicas. Tanto la Medicina tradicional china como la Ayurvédica coinciden en su utilidad para el tratamiento de los parásitos intestinales y las lombrices.

[editar] Bibliografía

  • PAMPANINI, R. (1931). Prodromo della Flora Cirenaica. 577p., 6pl. [p.34]
  • ALI, S. I., S. M. H. JAFRI & A. EL GADI (ed.) (1976). Flora of Libya. Al Faateh University. Tripoli. [p.97]

[editar] Enlaces externos


Asafoetida

From Wikipedia, the free encyclopedia


Asafoetida
Ferula scorodosma syn. assafoetida
Scientific classification
Kingdom: Plantae
(unranked): Angiosperms
(unranked): Eudicots
(unranked): Asterids
Order: Apiales
Family: Apiaceae
Genus: Ferula
Species: F. assafoetida
Binomial name
Ferula assafoetida
L.

Asafoetida (Ferula assafoetida) (Persian انگدان Angedan), alternative spelling asafetida, pronounced /æsəˈfɛtɨdə/[1] (also known as devil's dung, stinking gum, asant, food of the gods, Kaayam (Malayalam), Hing (Assamese, Bengali, Marathi, Gujarati, Hindi, Urdu, Nepali), Ingua (Telugu), Ingu (Kannada),"Perungkayang" (Sinhalese), Perungayam (Tamil), Hilteet (Mishnaic Hebrew), and giant fennel) is a species of Ferula native to Persia (Iran). Asafoetida has a pungent, unpleasant smell when raw, but in cooked dishes, it delivers a smooth flavor, reminiscent of leeks.

Contents

[hide]

[edit] Uses

[edit] Cooking

This spice is used as a digestive aid, in food as a condiment and in pickles. Its odour, when uncooked, is so strong that it must be stored in airtight containers; otherwise the aroma will contaminate other spices stored nearby. However, its odour and flavor become much milder and more pleasant upon heating in oil or ghee, acquiring a taste and aroma reminiscent of sautéed onion and garlic.[2]

[edit] Antiflatulent

Asafoetida reduces the growth of indigenous microflora in the gut, reducing flatulence.[3]

[edit] Medical applications

  • fighting flu - Asafoetida was used in 1918 to fight the Spanish influenza pandemic. Scientists at the Kaohsiung Medical University in Taiwan report that the roots of Asafoetida produces natural antiviral drug compounds that kill the swine flu virus, H1N1. In an article published in the American Chemical Society's Journal of Natural Products, the researchers said the compounds "may serve as promising lead components for new drug development" against this type of flu.[4][5]
  • asthma and bronchitis - It is also said[by whom?] to be helpful in cases of asthma and bronchitis. A folk tradition remedy for children's colds: it is mixed into a pungent-smelling paste and hung in a bag around the afflicted child's neck.
  • antimicrobial - Asafoetida has broad uses in traditional medicine as an antimicrobial, with well documented uses for treating chronic bronchitis and whooping cough, as well as reducing flatulence.[7]
  • antiepileptic - Asafoetida oleo-gum-resin has been reported to be antiepileptic in classical Unani as well as ethnobotanical literature.[9]
  • balancing the vata - In Ayurveda, asafoetida is considered to be one of the best spices for balancing the vata dosha.[10]

[edit] Regional usages

  • In the Jammu region of India, asafoetida is used as a medicine for flatulence and constipation by 60% of locals.[11] It is used especially by the merchant caste of the Hindus and by adherents of Jainism and Vaishnavism, who do not eat onions or garlic. It is used in many vegetarian and lentil dishes to add both flavor and aroma, as well as to reduce flatulence.

[edit] Other uses

  • Bait - John C Duval reported in 1936 that the odor of asafoetida is attractive to the wolf, a matter of common knowledge, he says, along the Texas/Mexico border. It is also used as one of several possible scent baits, most notably for catfish and pike.
  • Repelling spirits - In Jamaica, asafoetida is traditionally applied to a baby's anterior fontanel (Jamaican patois "mole") in order to prevent spirits (Jamaican patois "duppies") from entering the baby through the fontanel. In the African-American Hoodoo tradition, asafoetida is used in magic spells as it is believed to have the power both to protect and to curse. In ceremonial magick especially from The Key of Solomon the King, it is used to protect the magus from daemonic forces and to evoke the same and bind them.

[edit] History in the West

It was familiar in the early Mediterranean, having come by land across Iran. Though it is generally forgotten now in Europe, it is still widely used in India (commonly known there as Hing). It emerged into Europe from a conquering expedition of Alexander the Great, who after returning from a trip to north-eastern Persia, thought they had found a plant almost identical to the famed Silphium of Cyrene in North Africa – though less tasty. Dioscorides, in the first century, wrote that, "the Cyrenaic kind, even if one just tastes it, at once arouses a humour throughout the body and has a very healthy aroma, so that it is not noticed on the breath, or only a little; but the Median [Iranian] is weaker in power and has a nastier smell". Nevertheless, it could be substituted for silphium in cooking, which was fortunate, because a few decades after Dioscorides's time, the true silphium of Cyrene went extinct, and Asafoetida became more popular amongst physicians as well as cooks.[12]

After the Roman Empire fell, until the 16th century, asafoetida was rare in Europe, and if ever encountered, it was viewed as a medicine. "If used in cookery, it would ruin every dish because of its dreadful smell", asserted García de Orta's European guest. Nonsense, García replied, "nothing is more widely used in every part of India, both in medicine and in cookery. All the Hindus who can afford it buy it to add to their food."[12]

[edit] Cultivation and manufacture

The resin-like gum which comes from the dried sap extracted from the stem and roots is used as a spice. The resin is greyish-white when fresh, but dries to a dark amber color. The asafoetida resin is difficult to grate, and is traditionally crushed between stones or with a hammer. Today, the most commonly available form is compounded asafoetida, a fine powder containing 30% asafoetida resin, along with rice flour and gum arabic.

Ferula assafoetida is an herbaceous, monoecious, perennial plant of the family Umbelliferae, also called Apiaceae. It grows to 2 meters high with a circular mass of 30–40 cm leaves. Stem leaves have wide sheathing petioles. Flowering stems are 2.5–3 meters high and 10 cm thick and hollow, with a number of schizogenous ducts in the cortex containing the resinous gum. Flowers are pale greenish yellow produced in large compound umbels. Fruits are oval, flat, thin, reddish brown and have a milky juice. Roots are thick, massive, and pulpy. They yield a resin similar to that of the stems. All parts of the plant have the distinctive fetid smell.[13]

It may be interesting to note that assafoetida is consumed largely by those practitioners of specific forms of meditation or vegetarism whereby garlic and onion consumption are highly discouraged by virtue of their nature to excite the nervous system. For those believers, assafoetida replaces onions and garlic by taste and by content in order to maintain a "sattvic" diet. (Source: Roshan T. T. Chikhuri, Safety and Health Consultant and Expert Facilitator in Community Health - Mauritius)

[edit] Composition

Typical asafoetida contains about 40-64% resin, 25% endogeneous gum, 10-17% volatile oil, and 1.5-10% ash. The resin portion is known to contain asaresinotannols 'A' and 'B', ferulic acid, umbelliferone and four unidentified compounds.[14]

[edit] Etymology

Asafoetida's English and scientific name is derived from the Persian word for resin (asa) and Latin foetida, which refers to its strong sulfurous odour. Its pungent odour has resulted in its being called by many unpleasant names; thus in French it is known (among other names) as merde du diable (devil's shit); in some dialects of English too it was known as devil's dung, and equivalent names can be found in most Germanic languages (e.g. German Teufelsdreck,[15] Swedish dyvelsträck, Dutch duivelsdrek, Afrikaans duiwelsdrek), also in Finnish pirunpaska or pirunpihka. In Turkish, it is known as şeytantersi (devil's sweat), şeytan boku (devil's shit) or şeytanotu (the devil's herb). In many of the Indo-Aryan languages it is known as hing or "heeng". Another name occurs in many Dravidian languages (e.g. Telugu inguva, Kannada ingu), Tamil (perungaayam) and Malayalam kaayam. The original Persian name for the plant is انگدان angedan which may also sometimes be arabicized to انجدان anjedan. The Persian name for the dried sap of asafoetida is آنغوزه anghouzeh.

[edit] Other uses

In India, industrial cooking gas sold in metal containers is often scented with asafoetida. The scented gas has a distinctive strong sulphurous, garlic like odour which helps to detect any possible leakage of gas quickly.

[edit] See also

[edit] Popular Culture

In the movie "El Dorado"(1967), asafoetida was a component of a hangover remedy that was introduced by James Caan's character "Mississippi".

[edit] References

  1. ^ Oxford English Dictionary. asafœtida. Second edition, 1989.
  2. ^ http://www.pataks.co.uk/cooking/spices/asafoetida.php
  3. ^ S. K. GARG, A. C. BANERJEA, J. VERMA. and M. J. ABRAHAM, EFFECT OF VARIOUS TREATMENTS OF PULSES ON IN VITRO GAS PRODUCTION BY SELECTED INTESTINAL CLOSTRIDIA. Journal of Food Science, Volume 45, Issue 6 (p 1601-1602).
  4. ^ Lee, CL; Chia-Lin Lee, Lien-Chai Chiang, Li-Hung Cheng, Chih-Chuang Liaw, Mohamed H. Abd El-Razek, Fang-Rong Chang, Yang-Chang Wu (August 19, 2009 (Web)). "Influenza A (H1N1) Antiviral and Cytotoxic Agents from Ferula assa-foetida". Journal of Natural Products xxx (xx): 1568–72. doi:10.1021/np900158f. PMID 19691312.
  5. ^ Ancient Chinese Remedy May Work for Flu http://www.livescience.com/health/090910-flu-remedy.html
  6. ^ http://www.thaitanthai.com/product_info.php/cPath/46/products_id/491
  7. ^ Srinivasan, K.(2005)'Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects',Food Reviews International,21:2,167 — 188
  8. ^ Riddle, John M. 1992. Contraception and abortion from the ancient world to the Renaissance. Harvard University Press p. 28 and references therein.
  9. ^ Traditional Systems of Medicine By Abdin, M Z Abdin, Y P Abrol. Published 2006 Alpha Science Int'l Ltd. ISBN 81-7319-707-5
  10. ^ pg. 74, The Ayurvedic Cookbook by Amadea Morningstar with Urmila Desai, Lotus Light, 1991. ISBN 978-0-914955-06-1.
  11. ^ Hemla Aggarwal and Nidhi Kotwal. Foods Used as Ethno-medicine in Jammu. Ethno-Med, 3(1): 65-68 (2009)
  12. ^ a b Dangerous Tastes: The Story of Spices By Andrew Dalby. Published 2000 University of California Press Spices/ History 184 pages ISBN 0-520-23674-2
  13. ^ Abstract from Medicinal Plants of the World, Volume 3 Chemical Constituents, Traditional and Modern Medicinal Uses. Humana Press. ISBN 978-1-58829-129-5 (Print) 978-1-59259-887-8 (Online) DOI 10.1007/978-1-59259-887-8_6 Author: Ivan A. Ross http://www.springerlink.com/content/k358h1m6251u5053/
  14. ^ Handbook of Indices of Food Quality and Authenticity By Rekha S. Singhal, Pushpa R. Kulkarni. Published 1997 Woodhead Publishing Food industry and trade ISBN 1-85573-299-8 ... Note there is more good information about the composition in this reference, page 395.
  15. ^ Thomas Carlyle's well-known 19th century novel Sartor Resartus concerns a German philosopher named Teufelsdröckh.

[edit] External links

This page was last modified on 21 August 2010 at 20:39.
  1. Ferula assafoetida - Wikipedia, la enciclopedia libre

    Asafoetida. Koeh-061.jpg. Ferula scorodosma syn. assafoetida ... [editar] Usos. Envases de Asafoetida en polvo en la distribución comercial de los mismos. ...
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  3. ASAFOETIDA

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    www.arecetas.com/glosario.../30_2455_es.html - En caché
  4. Asafoetida Powder

    - [ Traducir esta página ]
    Asafoetida powder, also known as Hing, is a crucial ingredient in Indian vegetarian cooking.
    www.thespicehouse.com/spices/asafoetida-powder - En caché - Similares
  5. Asafetida

    - [ Traducir esta página ]
    Asafoetida gets its name from the Persian aza, for mastic or resin, and the Latin foetidus, for stinking. It is a gum that is from the sap of the roots and ...
    www.theepicentre.com/Spices/asafetid.html - En caché - Similares
  6. Asafoetida - Wikipedia, the free encyclopedia

    - [ Traducir esta página ]
    Asafoetida (Ferula assafoetida) (Persian انگدان Angedan), alternative spelling asafetida, pronounced /æsəˈfɛtɨdə/ (also known as devil's dung, stinking gum, ...
    en.wikipedia.org/wiki/Asafoetida - En caché - Similares
  7. Asafoetida

    - [ Traducir esta página ]
    Description of asafoetida, its habitat, medicinal uses, and other useful tips.
    www.herbs2000.com/herbs/herbs_asafoetida.htm - En caché - Similares
  8. Asafoetida in Spanish - dictionary and translation

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    www.babylon.com/definition/Asafoetida/Spanish - En caché
  9. What is Asafoetida?

    - [ Traducir esta página ]
    13 Jul 2010 ... Brief and Straightforward Guide: What is Asafoetida?
    www.wisegeek.com/what-is-asafoetida.htm - En caché - Similares
  10. Asafoetida

    - [ Traducir esta página ]
    Asafoetida is native to Iran, Pakistan and Afghanistan. A perennial plant growing to about six feet high, it is one of several species of ferula, ...
    health.learninginfo.org › A - En caché - Similares


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Marma Massage
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Melanoma
Melatonin
Meningitis
Menopause
Meridians
Mesmerism
Metabolism
Metatarsalgia
Microdermabrasion
Milia
Milk Allergy
Mitral Stenosis
Morbidity
Mother Sauce
Motoneuron
Motor Neurone Disease
Moxibustion
Muscular Fitness
Myalgic Encephalomyelitis
Myeloma
Myosin

N
Narcolepsy
Nasal Polyp
Naturopathy
Nephritis
Nephron
Neuron
Neuropathy
Night Blindness
Night Terror
Noonan Syndrome
Noradrenaline
Nut Allergy
Nutmeg
Nutrition

O
Obesity
Oesophagus
Offal
Orf
Oriental Massage
Osteomyelitis
Osteopathy
Osteoporosis
Otosclerosis
Overtraining

P
Paget’s Disease of the Bone
Painful Arc Syndrome
Pancoast Syndrome
Pancreas
Pap Smear
Papain
Paprika
Parasites
Paratyphoid
Parkinson’s Disease
Pattern Therapy
Pediculosis
Pericarditis
Pernicious Anemia
PET Scan
Petit Mal
Pharyngitis
Phenylketonuria
Physiological Age
Phytochemical
Pilates
Pinworms
Pituitary Gland
Placebo
Placenta Accreta
Plantar Fasciitis
Plaque
Platelets
Pleurisy
Plyometrics
Pneumonia
Pneumothorax
Polycystic Ovarian Syndrome
Polymyalgia Rheumatica
Polyneuropathy
Polyp
Portal Vein
Presbyopia
Prickly Heat
Primal Therapy
Prostaglandin
Prostatitis
Prostate Screening
Protein
Proteolytic Enzymes
Psittacosis
Pulse
Purgative
Pyelitis
Pyloric Stenosis
Pyramid Healing

Q
Qi
Quinine

R
Rapid Eye Movement
Raw Food
Reflex Point
Reflexology
Reiki
Relapsing Fever
Repetitive Strain Injury
Respiration
Retina
Rheumatic Fever
Rhinitis
Rhizome
Ribosome
RNA
Rocky Mountain Spotted Fever
Rodent Ulcer
Rolfing
Runner's Knee
Rye Bread

S
Salmonberries
Salmonellosis
Salt Bath
Sartorius
Scarlet Fever
Sciatica
Sclerology
Senile Dementia
Shamanic Healing
Shiatsu
Sinusitis
Sitz Bath
Skin Needling
Skin Resurfacers
Sleeping Sickness
Spider Veins
Sprain
Sprue
Squamous Cell Carcinoma
Stagnant Loop Syndrome
Still’s Disease
Strangury
Stroke Movement
Structural Integration
Sty
Subarachnoid Hemorrhage
Subdural Haematoma
Sublingual
Sucralose
Sympathetic Nervous System
Synapse
Synovitis
Systolic Pressure

T
Tapeworms
Taurine
Tendinitis
Tendon
Tetanus
Thalamus
Thrombophlebitis
Thrombosis
Thrush
Tincture
Tinea
Tinnitus
Tissue Salts
Tofu
Tonsils
Toxemia
Tracheotomy
Trachoma
Tranquilizer
Tremor
Trench Fever
Trichinosis
Triglyceride
Triple X Syndrome
Tuina
Turbinates
Typhoid Fever
Typhus
Tyrosine

U
Ulcer
Unsaturated Fat
Uremia
Urticaria
Urushiol

V
Vaccine
Ventilation
Ventricle
Vertigo
Virus
Vision
Volvulus
Von Recklinghausen’s Disease

W
Warm-up
Warts
Waterbrash
Watering Eye
Weight Cutting
Wheat Allergy
Whipple’s Disease
Whipworm
Whooping Cough
William Harvey
Worms

X

Y
Y-Chromosome
Yang
Yang Du
Yaws
Yellow Fever
Yin
Yoga

Z
Zollinger-Ellison Syndrome
Zone Therapy
Zygote


Fuentes - Fonts




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inbeno11.ttf  - 12 KB
inbeni11.ttf  - 12 KB
inbenb11.ttf  - 66 KB
balaram_.ttf  - 45 KB
indevr20.ttf  - 53 KB











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Conceptos Hinduistas (1428)SC

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