Sentry Page Protection
Carissa carandas, Karamarda
Karanda
Karamarda (Ayurveda)
Kalakkai (Siddha)
Kakronda, Karaunda (Unani)
Laaz (Arabic)
Karamarda (Ayurveda)
Kalakkai (Siddha)
Kakronda, Karaunda (Unani)
Laaz (Arabic)
Carissa carandas
W. Roxburgh, Plants of the coast of Coromandel, (1795)
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.
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.
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.
-difficult Urination
3. Kills Worms:
-Worm infestation
4. Externally:
-applied to Conjunctivitis
-applied to Piles
-root powder was applied to Wounds infected with maggots
-root paste is applied to Diabetic Ulcers
FRUIT:
-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 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
Of the 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:
1.
Major Formulas:
Cautions:
mmm
Main Preparations used:
mmm
mmm
Main Preparations used:
mmm
History