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Carissa carandas, Karamarda

Karanda
Karamarda (Ayurveda)
Kalakkai (Siddha)
Kakronda, Karaunda (Unani)
Laaz (Arabic)
Carissa carandas
W. Roxburgh, Plants of the coast of Coromandel, (1795)

Botanical name:
Carissa carandas
Others reportedly used include Carissa spinarum, C. inermis (Syn. C. macrophylla)

Parts used:
Root; also leaf and fruit

Temperature & Taste:
Cool, dry. Pungent, Bitter (Warm according to Unani)
Fruit is cool and sour when unripe, and cool and sweet when ripe.

Classification:
4c. CARDIAC

Uses:
1. Clears Heat:
-Fever
-skin diseases; pustular eruptions
-Ulcer

2. Benefits the Heart:
-contains Cardiac glycosides
-fruit juice is also taken as a cardiac tonic in doses of 15–20 mls.

3. Promotes Urine, Clears Damp:
-aids slimming in obesity and fluid retention
-difficult Urination

4. Kills Worms:
-Worm infestation

5. Externally:
-applied to Conjunctivitis
-applied to Piles
-root powder was applied to Wounds infected with maggots
-root paste is applied to Diabetic Ulcers


FRUIT:
The Fruit is sweet and eaten as food.
-cooling in Fevers; alleviates Thirst (juice)
-juice is taken to promote appetite and digestion
-used for Scurvy
-Septicemia
-unripe fruit is sour and used for pickles


DOSE:
Of the Root in Powder: 1–3 grams
Decoction (1 in 10): 40–50 mls.
Of the Fruit Juice: 10–15 mls.

CORRECTIVE:
1. Salt
2. Sugar
3. Black Pepper

Main Combinations:


Major Formulas:


Cautions:
None noted

Main Preparations used: