Note: This is a project under development. The articles on this wiki are just being initiated and broadly incomplete. You can Help creating new pages.
Pistacia vera is a deciduous tree that usually grows 1 - 5 metres tall. It can grows upto 10 metres. The pistachio nut is harvested from the wild and is also often cultivated, especially in western Asia for its edible seed, which is traded internationally. Pistacia vera is threatened in the wild by fruit collection, livestock grazing and cutting. The plant is classified as 'Near Threatened' in the IUCN Red List of Threatened Species(2007).
- 1 Uses
- 2 Parts Used
- 3 Chemical Composition
- 4 Common names
- 5 Properties
- 6 Habit
- 7 Identification
- 8 List of Ayurvedic medicine in which the herb is used
- 9 Where to get the saplings
- 10 Mode of Propagation
- 11 How to plant/cultivate
- 12 Commonly seen growing in areas
- 13 Photo Gallery
- 14 References
- 15 External Links
The comparison of the organic constituents also shows a general similarity but it is observed that the fatty acid composition of the oil is quite different e.g., oleic acid is less (49.5 vs 69.6%) whereas palmitic and linoleic acids are more (13.4 vs 8.2% and 31.8 vs 19.8% respectively).
Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.
|Type||Size||Color and composition||Stamen||More information|
List of Ayurvedic medicine in which the herb is used
Where to get the saplings
Mode of Propagation
How to plant/cultivate
Pistacia vera is a plant of the temperate zone in regions with long hot summers and low humidity.