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Cissampelos, Patha Velvet-Leaf PareiraPatha (Ayurveda)Patha (Unani)Apatta (Siddha)Ya Hu Nu (TCM) Cissampelos pareiraMedicinal Plants, Bentley and Triman, 1875 Cissampelos pareiraWeinmann, J.W., Phytanthoza iconographia (1737-1745) Botanical name: Cissampelos pareira, C. pareira var. hirsutaCyclea peltata is used as a source of Patha in South India. Parts used: Root; or the whole herb or leaf Temperature & Taste: Cool,…
Stoechas, Stoechas CassidonieUstukhuddus (Unani) StoechasOrtus Sanitatis, Meydenbach, 1491 New Kreuterbuch, Matthiolus, 1563 Stoechas(Photo by Carsten Niehaus) (Wikimedia) Members CLICK HERE for the PRO VERSION Botanical name: Lavandula stoechasSalmon listed 5 varieties. Parts used: Flowers Temperature & Taste: Warm, dry. Bitter, pungent Classifications: 2A APERIENT. 2F. PURIFYING. 2H. CARMINATIVE. 2U. SUPPURATIVE3G. EMMENAGOGUE. 3M. ARTHRITIC4a. CEPHALIC. 4j….
Brass Bhasma Pittala Bhasma (Ayurveda)Rag thal (Tibetan) Minerological name: AerisBrass is prepared by smelting 2 parts of Copper with 1 part of Zinc. Temperature & Taste: Warm, dry. Bitter Uses: 1. Nourishes Blood, Stops Bleeding: –Bleeding from various parts of the body–serious types of Anemia 2. Clears Wind and Damp, Resists Poison: –obstinate skin diseases…
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Phellodendron, Huang Bai 黄柏 Amur cork-tree barkHuang Bai (TCM) Phellodendron amurenseSargent, Trees and shrubs, illustrations of new or little known ligneous plants, 1855 Phellodendron amurense(Photo by Jean-Pol GRANDMONT) (Wikimedia) Members CLICK HERE for the PRO VERSION Botanical name: Phellodendron chinense, P. amurense Parts used: Bark Temperature & Taste: Cold, dry. Bitter Classification: B. Clears Heat…
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Curculigo, Xian Mao 仙茅 Xian Mao (TCM)Talpatri, Krishna Musali, Sveta Musali (‘Black Musali’) (Ayurveda)Musali Siyah (Unani)Nilappanan Kizhangu (Siddha) Curculigo orchioidesKerner, Hortus sempervirens, 1806 Curculigo orchioides(Photo by 阿橋) (Wikimedia) Curculigo Xian Mao dried root (Adam 2023) Members CLICK HERE for the PRO VERSION Botanical name: Curculigo orchioides Parts used: Rhizome Temperature & Taste: Hot, dry. Pungent, Slightly Toxic Classifications: 3J. INCREASE…
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