Nature: A fierce leafy tree. It is a tree about 12-16 feet tall. Its leaves are used as spices and other forms of consumption.
Qualities: It affects our well-being in many ways such as good skin, eyesight enhancement, keeping nerves strong, increasing blood cells, preventing heart disease, muscle cramps, eliminating constipation, strengthening the body, strengthening bones etc. Leaves are beneficial in stomach cramping. Eating narasimha leaves rich in vitamin ‘A’ brings energy and motivation to the body and mind and it helps in digestion of food. Chewing its raw leaves can be beneficial in diseases such as indigestion, acceptable, etc. If the blood falls and the blood comes out from the heart, the recovery can be achieved by soaking narasimha’s leaves with water and feeding his juice.
Cooking Style: It is especially used for smell, although the leaves of Narasimha’s tree have many medicinal properties. Narasimha’s leaves are used by all people. In various places outside Assam or non-Assamese people use these Narasimha leaves in any cooking. In the south-western regions of India, most of the recipes are given with a boiling of narasimha leaves after ripening oil as other ingredients are given. Any ingredient thus cooked is satiating to eat. Narsimha leaf juice can be eaten with fish. Narasimha also works to keep his stomach clean. Nine, raw chillies, onions etc. can be eaten with narasimha leaves. Cooking narsingh leaves like onions in any anja, dal etc. is satiating to eat. Narasimha’s leaves are pleasant to eat with a sweet pricked dal. Narsingh’s jhol cooked with live wood fish is very beneficial for vulnerable people and lactating women.