Aloe: The healing plant

Updated 02 October 2013

Aloe: The healing plant

Aloe arborescens and aloe vera are the most common and best-known kinds of the aloe plant that is otherwise known as sibr, or sabbar. There are over 300 classified varieties, growing wild in the desert, though they can also be cultivated in gardens and pots.
The succulent thorny green plant is known here as sabbar, deriving from the word sabr, meaning patience in Arabic for its capability to sustain drought and heat in the harsh climate of the desert. The transparent gel-like sap (over 90 percent water) is used for remedial purposes. The resin, which is left to dry, is called sibr in Arabic. It comes in round solid reddish-brown hard patties, available in the herb and spice market.
Sibr was noted in the memoires of the British adventurer Sir Richard Burton on his celebrated pilgrimage to the Holy cities of Makkah and Madinah in 1853. The plant was often grown in Muslim graveyards. Its popularity comes from the fact that it requires minimum watering and sustains extreme heat and cold climates.
Travelers and camels crossing the desert quench their thirst and nourish their bodies with the life-saving aloe gel and its juice. It does not only replace water but also food due to its high nutritional value.
The succulent plant grows a tall majestic flowering stalk in its center during the winter season. The green thorny thick leaves, or branches, envelop a transparent viscous resin. The gel is valued in this part of the world for its potency and medicinal qualities.
Traditionally, sibr, the dark brown dried sap, is prescribed for diabetics to lower blood sugar levels. It is also applied to heal stubborn wounds, in its fresh or dried form. It is taken orally as a laxative to relieve constipation; cleanse the intestines; regulate bowel movement; and soothe digestive disorders. Dried aloe is diluted in water and taken on empty stomach to control elevated blood sugar levels and cleanse the digestive tract. It is believed in Hejaz, the Western region of Saudi Arabia, that oral overuse can cause damage to the liver in the elderly.
Wounds and cuts get washed with water and applied with the gel or the diluted dried cake to cleanse and speed healing. Sometimes, a little alum (shabba), or myrrh (murrah in Arabic) is added to stop profuse bleeding and to promote healing. It is also used to cool burns and enhance healing and recovery. Most sunburn gels contain aloe today.
Externally, the gel-like sap is applied to the hair to enhance growth and texture; increase shine; and minimize hair loss. Traditionally, it is mixed with henna (a natural hair coloring plant), garlic, and coconut and a little castor oil. The mixture should be left for some time on the hair. Warning: if your hair is white or blond, henna may give it a ginger red tinge. The mixture can be used without the henna. Most modern beauty products contain aloe; either to improve skin or hair conditions.
It is said that ancient Egyptians may have used aloe to embalm their mummies, which have lasted thousands of years. To protect her skin from the sun, the famous Queen of Egypt, Cleopatra, applied the gel as sunscreen (coconut and sesame oils give the same effect). It was also applied to soothe and heal severe sunburns and burns. The ancient Egyptians used aloe to cleanse the digestive tract and detoxify the body. The Persians used it for its laxative effect, too.
The well-known Arab philosopher and physician Al-Kindi wrote about aloe’s anti-inflammatory properties in his medical encyclopedia. He recommended it for eye infections and orally for inflammatory and depressive conditions as well as for detoxification.
Modern science has revealed aloe’s secret of active, healing, and effective ingredients, supporting Al-Kindi’s theory. The plant contains polysaccharides and anti-inflammatory phytonutrients that are healing and detoxifying. They are found in abundance in the water-soluble transparent resin of the thick thorny green leaf.
The aloe gel offers complex carbohydrate molecules (polysaccharides), which act as natural skin moisturizers. Its astringent and emollient effects help maintain a healthy skin. They also heal wounds, sunburns, bedsores, and burns; stimulate cell regeneration; and reduce inflammation and repair damaged tissues caused by radiation therapy. The components also eradicate warts without leaving scars.
Aloe’s antifungal effect makes it ideal for treating yeast infections when taken orally or applied directly on the skin or nails. It also has anti-viral properties. When taken internally as juice, it lowers cholesterol; promotes blood circulation in the lower parts of the body; relieves and coats stomach ulcers; aids in the process of elimination; and soothes hemorrhoids.
Dentists recommend aloe mouth rinse for dental, gum and oral surgeries and diseases. Aloe is also effective on insect bites and skin irritation or allergies.
In health stores, aloe is found in the forms of juice and supplement. Due to its healing virtues, aloe is found in the composition of many cosmetics, skin lotions, hair treatment products, toothpastes, gargles, and creams for sunburns, rashes and skin irritations.
Aloe may sometimes produce skin allergic reactions in certain people. If you are one of them, apply a small amount behind the ears or under the arm. Stop using it, should a rash appear or stinging sensation is felt. Pregnant women should not take aloe orally, due to its purgative effect that could trigger miscarriage or induce labor.

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Ta’ateemah: Giving Eid a Hijazi flavor

Ta’ateemah includes a variety of dishes such as dibyazah, red mish, chicken and lamb stew and bread. File/Getty Images
Updated 19 June 2018

Ta’ateemah: Giving Eid a Hijazi flavor

  • Dibyaza is made of melted dried apricots, roasted nuts, figs, peach and sugary dates to create a marmalade-like dish that can be enjoyed with or without bread
  • The dibyaza is also similar to an Egyptian dish called khoshaf, but dibyaza is often partnered with shureik — a donut-shaped bread with sesame sprinkled all over it

JEDDAH: Ta’ateemah is the name of the breakfast feast Hijazis enjoy on the first day of Eid Al-Fitr. It is derived from the Arabic word, itmah, or darkness, because the dishes served are light, just like midnight snacks.

Muslims around the world celebrate Eid Al-Fitr to feast after fasting for the holy month of Ramadan. But it is called Al-Fitr from iftar, or breakfast when translated to English, which is a meal Muslims do not get to experience during that month.
The first day of Eid is a day where they finally can, and they greet the day with joy by heading to Eid prayers and then enjoying this traditional meal.
Amal Turkistani, mother of five from Makkah who now lives in Jeddah, told Arab News all about a special Eid dish.
“The most famous dish is the dibyaza, and making a dish of it is a work of art that I can proudly say I excel at. Dibyaza is made of melted dried apricots, roasted nuts, figs, peach and sugary dates to create a marmalade-like dish that can be enjoyed with or without bread.”
She revealed that dibyaza is not a quick meal — it is usually prepared a day or two before Eid with the ingredients simmered to reach the correct liquid thickness.
No one can trace the origins of dibyaza — it remains a mystery. Some people claim it originated in Turkey, while others attribute it to the Indians.
A number of women who are famous for their dibyaza agreed that it is a Makkawi dish. This marmalade dish was developed and improved, with tiny details to distinguish it.
The dibyaza is also similar to an Egyptian dish called khoshaf, but dibyaza is often partnered with shureik — a donut-shaped bread with sesame sprinkled all over it.
Turkistani said sweet shops sell 1 kg of dibyaza for SR50 ($13), competing with housewives who make their own.


“I think it is always tastier when it’s homemade because of all the love that goes into making it. It’s also a wonderful way to greet your family and neighbors with this special dish that you only enjoy once a year.”
Her younger sister, Fatin, said: “My siblings always have Eid breakfast at my place, so it’s up to me to prepare the feast. My sister spares me the exhausting dibyaza-making, so I prepare two main dishes: Minazalla, which is a stew of lamb chops with tahini and a tomato chicken stew.
“She also serves what we call nawashif, or dry food, like different types of cheese and olives, pickled lemon, labneh, red mish — a mixture of white cheese, yogurt and chili pepper and halwa tahini,” Amal said.
Mohammed Ibrahim, 23, from Makkah, told Arab News: “It always feels unique to have minazalla and nawashif during Eid, and not just because it is followed by the Eidiyah.”


What is Eidiyah?

It is money elders in the family give to the youth to celebrate Eid and to congratulate them on completing Ramadan fasting.