Tiaan Ayurvedic & Herbs Ltd (TAHL.BO) – Stock Press Daily




     








Following the Ultimate Oscillator reading for Tiaan Ayurvedic & Herbs Ltd (TAHL.BO), we have recorded that the Ultimate Oscillator is presently below the 40 mark. Traders may be tracking the UO reading to figure out if the stock has entered oversold area.

At the time of writing, Tiaan Ayurvedic & Herbs Ltd (TAHL.BO) has a 14-day Commodity Channel Index (CCI) of 25.89. Developed by Donald Lambert, the CCI is a versatile tool that may be used to help spot an emerging trend or provide warning of extreme conditions. CCI generally measures the current price relative to the average price level over a specific time period. CCI is relatively high when prices are much higher than average, and relatively low when prices are much lower than the average.

Shares of Tiaan Ayurvedic & Herbs Ltd (TAHL.BO) currently have a 14-day ADX of 30.25. The ADX was developed by J. Welles Wilder to help determine trend strength. Generally speaking, a rising ADX line means that an existing trend is gaining strength. The opposite would be the case for a falling ADX line. Many chart analysts believe that an ADX reading over 25 would suggest a strong trend. A reading under 20 would suggest no trend, and a reading from 20-25 would suggest that there is no clear trend signal.

Narrowing in on moving averages for Tiaan Ayurvedic & Herbs Ltd (TAHL.BO), the 200-day is at 29.29, the 50-day is 27.30, and the 7-day is resting at 27.50. Moving average indicators are popular tools for stock analysis. Many traders will use a combination of moving averages with different time frames to help review stock trend direction. One of the more popular combinations is to use the 50-day and 200-day moving averages. Investors may use the 200-day MA to help smooth out the data a get a clearer long-term picture. They may look to the 50-day or 20-day to get a better grasp of what is going on with the stock in the near-term.

Interested investors may be watching the Williams Percent Range or Williams %R. Williams %R is a popular technical indicator created by Larry Williams to help identify overbought and oversold situations. Investors will commonly use Williams %R in conjunction with other trend indicators to help spot possible stock turning points. Tiaan Ayurvedic & Herbs Ltd (TAHL.BO)’s Williams Percent Range or 14 day Williams %R currently sits at -52.94. In general, if the indicator goes above -20, the stock may be considered overbought. Alternately, if the indicator goes below -80, this may point to the stock being oversold.

The Relative Strength Index (RSI) is a momentum oscillator that measures the speed and change of stock price movements. The RSI was developed by J. Welles Wilder, and it oscillates between 0 and 100. Generally, the RSI is considered to be oversold when it falls below 30 and overbought when it heads above 70. RSI can be used to detect general trends as well as finding divergences and failure swings. The 14-day RSI is presently standing at 54.59, the 7-day is 57.56, and the 3-day is resting at 68.31.









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Spring herbs | Otago Daily Times Online News


Spring really excites my taste buds. It makes me think of new fresh dishes to create.

However, it’s also a tricky time as this is a time of growth and, to be honest, not a lot of variety is around, so digging deep and making the most of the soft herbs, which are flourishing, can make a simple meal into a truly explosive tasting experience.

Herbs which are flourishing at the moment and should be used in abundance are: coriander, mint, parsley, tarragon, chervil, marjoram, bronze fennel and chives.

 

Quick spring herb sauce

This sauce is fresh, vibrant and full of uplifting aromas. It can be used drizzled over a salad, roasted veges, or try dunking fresh asparagus in it. It also will work wonders with fish, steak and pork.

Makes 250ml

Ingredients
1 packed cup of parsley leaves
1 packed cup rocket leaves
¼ cup mint leaves
¼ cup chervil, tarragon or marjoram leaves
small bunch chives, roughly chopped
2 tsp capers
⅓ cup olive oil
salt and freshly cracked black pepper
pinch sugar (optional)

Method
Place all the leaves in either a mortar or food processor, add a pinch of salt and a pinch of sugar. Grind with pestle or blend to a coarse paste.

Add the capers and blend into the herbs.

Slowly drizzle in the oil while stirring or blending.

Transfer into a small serving bowl and serve alongside your favourite dish.

 

Spring herb salad

I am wanting lighter meals now that the days are getting lighter and I especially seem to be yearning for a tasty salad. However lettuces can still be pricey and hard to come by. So by combining soft spring herbs and a fresh zesty dressing you can make a salad worthy of any meal-time.

Serves 4-6

Ingredients
60g rocket leaves
40g parsley leaves, stalks removed
20g mint leaves, picked
40g coriander leaves, picked
15g dill, picked
10 chives, cut into 1cm lengths
½ tsp celery seeds
½ tsp nigella seeds (optional)

Dressing
45ml extra virgin olive oil
2 Tbsp lemon juice
sea salt and cracked black pepper

Method
Place the olive oil and lemon juice in a bowl and season lightly with salt and pepper. Whisk together, set aside.

To make the salad
Pick through all the herbs, removing any tough stalks and placing them in a large bowl. Add the rocket leaves and sprinkle with a little sea salt.

Just before serving, pour over the dressing and gently toss together.

Serve immediately.

 

Herb risotto

Making a risotto can be quite therapeutic as you gently stir and watch the rice transform into a creamy delight.

By adding a selection of fragrant spring herbs and a touch of lemon, you celebrate with a bowl of spring flavours and tastes.

Serves 4-5

Ingredients
2 Tbsp olive oil
100g butter
1 onion, finely diced
½ leek, finely sliced
1 stick celery, finely diced
450g risotto rice
250ml dry white wine
1 litre hot vegetable stock
100g freshly grated parmesan or pecorino cheese
handful parsley, mint, chives, marjoram, dill, rocket leaves roughly chopped
salt and cracked pepper

Method
Heat the oil and half the butter in a large heavy-based pan. Fry the onions, leeks and celery gently for 8 minutes, without colouring.

Add the garlic and rice and cook, stirring, for 4 minutes or until the rice is lightly toasted.

Turn the heat up slightly. Add the wine and a light squeeze of lemon juice. Reduce the heat and simmer until absorbed, then add the stock a ladle at a time, stirring constantly.

After 20-25 minutes, when the rice is almost cooked. Cook for another 3-4 minutes. The rice should be cooked, but with some bite.

Add the rest of the butter and the cheese. Season. Stir well, turn off the heat, cover and leave for 5 minutes.

Stir in the herbs, lemon zest and a little more lemon juice.

Serve with plenty of freshly grated parmesan cheese.



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Watertown Daily Times | Hot news flash: Herbal menopause beer is here


When New Hampshire brewery owner Joanne Francis first floated her idea for a new kind of beer a few years ago, her employees reacted, she says, with disgust and horror.

Her idea: a beer for women in menopause.

Why not, the 57-year-old Francis wondered.

“The idea of simply putting herbs into a beer that would be favorable for a woman experiencing menopausal symptoms was simply just a no-brainer,” she told WCSH in Portland, Maine.

So she created “Libeeration,” a limited-edition craft beer.

“It’s taken years to bring this idea to market,” Francis, co-owner of Portsmouth Brewery, says on the company’s Facebook page.

“After consulting with women health practitioners and herbalists, our team came up with ingredients believed to relieve symptoms like sleeplessness, hot flashes, and mood swings.

“And, we want to shift the mentality from focusing on the negative aspects of this stage in life, to celebrating the liberating aspects! Fun, crazy, wildly different: that was our goal to reach women who truly know what it means to be hot!”

Francis has been in the brew business for more than 20 years. As she got older, she told the Foster’s Daily Democrat in Dover, N.H., she “began to feel more and more marginalized and more of an outcast in the business that I worked in and I knew that a lot of girlfriends had a huge passion for beer, but nothing was really particularly being devoted to this age group, the over-50 woman.”

People got squeamish when she first brought up the idea. But a team of women’s health practitioners and herbalists worked with head brewer Matt Gallagher to create the beer, described as a golden straw-colored, gruit-style ale with fruity, spicy, earth flavors.

“We worked with the herbalist, first coming up with a long list of herbs that all had beneficial qualities alleviating symptoms associated with menopause,” Gallagher told the Daily Democrat.

“And we had a women’s health practitioner who sort of was like, ‘Oh, maybe I’d steer away from those two, combining them with alcohol and things like that.’”

He and Francis had a “tea drinking afternoon” where they tasted 1-ounce samples of the herbs hydrated in hot water. Some were great.

“And then there were certain ones that were ‘Mmm, no, too bitter, it’s gross. I don’t care what it does for you,’” Gallagher told the newspaper.

After the tasting, Francis recalled, “Matt stood behind the bar. He looked at me and he said, ‘I’m so mellow.’ I went upstairs to my office and took a nap for 15 minutes. We were so blissed out.”

The ingredients they chose are ones that herbalists have traditionally used to help women going through hormonal changes, including lemon balm, rose, chamomile, stinging nettle, motherwort and chickweed.

Gallagher used them instead of hops to add balance and bitter to the beer.

Because of FDA rules that frown on promises of medicinal “cures” from herbs or flowers, the brewery is careful to avoid such claims.

“This is meant as a fun product and perhaps it’s an awareness awakening for women at a certain age that think ‘Oh, only wine. … I get fat from drinking beer,’” Francis told the Daily Democrat.

The “fork” ratings are based primarily on food quality and preparation, with service and atmosphere factored into the final decision. Reviews are based on one unsolicited, unannounced visit to the restaurant.



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