This kadamba material is used as a flavoring agent in food and as a digestive aid in pickles. It has a strong odor when uncooked and should be kept in airtight containers; Otherwise the smell will spread to other spices placed nearby. However, its odor and taste are mild and reminiscent of sauteed onions and garlic heated in oil or ghee.
Aloe vera inhibits the growth of microbes in the gut. Reduces flatulence.
Anti-influenza – In 1918, aloe vera was used to combat the influenza epidemic. Scientists at Kaohsiung Medical University in Taiwan have reported that the roots of aloe vera produce natural antiviral compounds that kill the H1N1 influenza virus. In an article published in the American Chemical Society’s Journal of Natural Products, the researchers said the compounds “could be used as promising lead compounds for the development of new drugs” against this type of blue fever.
Digestion – In Thailand and India it is used as a digestive stimulant and is applied to the stomach in an alcohol or water tincture known as “mahahing”
Asthma and Bronchitis – It is also said to be helpful in cases of Asthma and Bronchitis [by whom?]. Local Traditional Remedy for Children’s Colds: It is mixed into a sticky paste and hung around the child’s neck rather than in a bag.
Antimicrobial – Aloe vera is well documented for its use in the treatment of chronic bronchitis and whooping cough and is widely used as an antimicrobial in traditional medicine. It also reduces flatulence.
Contraceptive/embryolytic – Aloe is also reported to have contraceptive/embryolytic activity, and is related to (and a downstream substitute for) the ancient aloe spice species Sylbium.
Muyalakanataki – The eucalyptus oil-glucose has been reported in the traditional Unani as well as Muyalakanadaki in the ethnobotanical literature.
Balancing Vata – In Ayurveda, aloe vera is considered one of the best spices for balancing Vata Dosha.
In the Jammu region of India, aloe vera is used by 60% of the population as a remedy for flatulence and constipation. It is often used especially among Hindus who do not eat onion or garlic by the Vyapari caste and by Jains and Vaishnavites. It is used in many vegetarian and vegan dishes to add flavor and aroma and to reduce flatulence.