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Carum carvi Linn - Krishnajiraka
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Krishnajiraka consists of dried ripe fruits of Carum carvi Linn. (Fam. Umbelliferae), a biennial herb, 30-90 cm high, cultivated as a cold season crop in plains of India and assummer crop in hilly areas of Kashmir, Kumaon, Garhwal and Chamba.[1]
Contents
Common names
| Language | Common name |
|---|---|
| Kannada | Kari jeerige, Shahajeerige |
| Hindi | Kalajira |
| Malayalam | Karunjiraka, Karinjeerakam |
| Tamil | Karamjiragam, Shimai shambu |
| Telugu | Nalla Jeelakarra |
| Marathi | Shahira, Shahajira |
| Gujarathi | Shahjirun |
| Punjabi | Zira Siyah, Kalajira |
| Kashmiri | Krihunzur |
| Sanskrit | Asitajiraka |
| English | Black Caraway |
Chemical Composition
Essential oils (carvone and carvacrol).
Properties
Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
Dravya
Rasa
Katu (Pungent)
Guna
Laghu
Veerya
Ushna (heat)
Vipaka
Katu (Pungent)
Karma
Shothahara, Caksusya, Deepana, Jvaraghna, Paacana, Rucya, Sangrahi
Prabhava
References
- ↑ THE AYURVEDIC PHARMACOPOEIA OF INDIA, PART-I, VOLUME-1, page no 101.
See also
External Links
Categories:
- Pages that are stubs
- Herbs with common name in Kannada
- Herbs with common name in Hindi
- Herbs with common name in Malayalam
- Herbs with common name in Tamil
- Herbs with common name in Telugu
- Herbs with common name in Marathi
- Herbs with common name in Gujarathi
- Herbs with common name in Punjabi
- Herbs with common name in Kashmiri
- Herbs with common name in Sanskrit
- Herbs with common name in English
- Ayurvedic Medicine
