Utilizing Common Kitchen Ingredients as Traditional Herbal Remedies for Hypertension and Gastric Acid

Abstract

Background: Hypertension and gastric acid disorders are common among rural communities and often disrupt daily activities. Limited access to healthcare services encourages the use of readily available kitchen ingredients as traditional herbal remedies. Objective: To describe a community education and hands-on training program that leverages cucumber, celery, turmeric, and honey to support hypertension and gastric-acid self‑management. Methods: A community service program combined interactive counseling, printed job-aids, and a structured workshop on hygienic preparation of herbal drinks. Evaluation consisted of Q&A checks and return demonstrations. Results: Participants gained practical skills to produce safe, acceptable-taste herbal preparations. Key rationales were hydration and potassium from cucumber, diuretic effects of celery, anti‑inflammatory curcumin in turmeric, and demulcent plus immuno‑supportive properties of honey. Conclusion: A brief, structured program using common kitchen ingredients is feasible and culturally consonant for community empowerment in managing early symptoms and risk factors of hypertension and gastric‑acid complaints.