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Difference between revisions of "Buchanania cochinchinensis - Priyala"

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[[File:Priyala (Sanskrit- प्रियाल) (5656342067).jpg|thumb|right|''Priyala'', ''Buchanania cochinchinensis'']]
 
[[File:Priyala (Sanskrit- प्रियाल) (5656342067).jpg|thumb|right|''Priyala'', ''Buchanania cochinchinensis'']]
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'''Priyala''', is a moderate sized tree of the dry forests of peninsular India, whose fruits and kernels are much valued as food. The fruits have a sweet and sour taste and the kernels, called chironji have a rich almond like flavour, which are also used in making sweets.
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'''Priyala''' is a moderate sized tree. The fruits have a sweet and sour taste and the kernels called chironji have a rich almond like flavour, which are also used in making sweets.
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==Uses==
 
==Uses==
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{{Uses|Gastritis}}, {{Uses|Burning sensation}}, {{Uses|fever}}, {{Uses|Aphrodisiac}}, {{Uses|Excessive thirst}}, {{Uses|Improves strength and immunity}}
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{{Uses|Gastritis}}, {{Uses|Burning sensation}}, {{Uses|Fever}}, {{Uses|Aphrodisiac}}, {{Uses|Excessive thirst}}.
 
<ref name="Uses"/>
 
<ref name="Uses"/>
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 +
===Food===
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The pulp of ripe fruits is eaten. The oily seeds are used in sweet preparations. Roasted seeds are added in milk to enhance taste<ref name="Forest foods of Western Ghat"/>
  
 
==Parts Used==
 
==Parts Used==
−
{{Parts Used|Fruits}}, {{Parts Used|Seeds}}
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{{Parts Used|Fruits}}, {{Parts Used|Seed kernel}}, {{Parts Used|Bark}}
  
 
==Chemical Composition==
 
==Chemical Composition==
 +
The oil is a promising source of palmitic and oleic acids. Kernel lipids (65.6%), comprised mainly of neutral lipids (90.4%), consist mostly of triacylglycerol (82.2%), freefatty acids (7.8%) and small amount
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of diacylglycerols, monoacylglycerols and sterols. <ref name="Chemical composition"/>
  
 
==Common names==
 
==Common names==
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{{Common names|kn=murkalu, kolemaavu|ml=cheru, kalamavu, moongapezhu, mungaperlu, munnalperu|sa=kharaskandha, rajadana, bahulavalkala, priyala, chara|ta=cara paruppu, kattu-ma, saraiparuppu|te=chaara, charumaamidi, chinna morli, sarapappu|hi=char, charoli, chironji, |en=Cudappah almond}}
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{{Common names|kn=Murkalu, Kolemaavu|ml=Cheru, Kalamavu, Moongapezhu, Mungaperlu, Munnalperu|sa=Kharaskandha, Rajadana, Bahulavalkala, Priyala, Chara|ta=Cara paruppu, Kattu-ma, Saraiparuppu|te=Chaara, Charumaamidi, Chinna morli, Sarapappu|hi=Char, Charoli, Chironji, |en=Cudappah almond}}
 
<ref name="Common names"/>
 
<ref name="Common names"/>
  
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Pitta, vata
 
Pitta, vata
 
===Prabhava===
 
===Prabhava===
 +
 +
===Nutritional components===
 +
Priyala contains the Following nutritional components like Kernel lipids, neutral lipids, triacylglycerols; alkaloids; saponins, tannins<ref name="Forest foods of Western Ghat"/>
  
 
==Habit==
 
==Habit==
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==Identification==
 
==Identification==
 
===Leaf===
 
===Leaf===
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{{Leaf|Simple|alternate|petiole 12-22 mm, stout, glabrous; lamina 10-23.5 x 5-12 cm, broadly oblong, base round or acute, apex obtuse or emarginate, margin entire, glabrous above and densely tomentose beneath, coriaceous; lateral nerves 10-20 pairs, pinnate, prominent, pubescent, secondary laterals prominent, intercostae reticulate, prominent. }}<ref name="Leaf"/>
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{{Leaf|Simple|Alternate|Petiole 12-22 mm, stout, glabrous.}}<ref name="Leaf"/>
  
 
===Flower===
 
===Flower===
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{{Flower|Bisexual|Terminal and axillary panicles|Greenish white|5|calyx lobes 5, persistent; petals 5, oblong, reflexed, pilose; stamens 10, inserted at the base of fleshy disc; filaments free, glabrous; disc cupular, 5 lobed, pilose; carpels 5-6, free, superior, tomentose, 4 reduced to thread like processes, one fertile, ovule one, pendulous; style lateral; stigma truncate. }}
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{{Flower|Bisexual|Terminal and axillary panicles|Greenish white|5|calyx lobes 5, persistent.}}
  
 
===Fruit===
 
===Fruit===
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{{Fruit|A drupe|10-13 x 8 mm|oblong, laterally compressed, black; stone hard, 2 valved; seed one.||}}
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{{Fruit|A drupe|10-13 x 8 mm|Oblong, laterally compressed, black; stone hard, 2 valved; seed one.||}}
  
 
===Other features===
 
===Other features===
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{{Propagation|Seeds}}
 
{{Propagation|Seeds}}
  
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==How to plant/cultivate==
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==Cultivation Details==
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Priyala is available through January to May<ref name="Forest foods of Western Ghat"/>.
  
 
===Season to grow===
 
===Season to grow===
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==Photo Gallery==
 
==Photo Gallery==
 
<gallery class="left" caption="" widths="140px" heights="140px">
 
<gallery class="left" caption="" widths="140px" heights="140px">
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File:Chironji (in Bengali) (3244893828).jpg
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File:Chironji (in Bengali) (3244893828).jpg|Leaves
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File:Char (Marathi- चार) (2681178139).jpg
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File:Charoli.JPG|Seeds
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File:Charoli.JPG
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File:Charoli (Kannada- ಚಾರೊಳಿ) (3244952982).jpg|Whole tree
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File:Charoli (Kannada- ಚಾರೊಳಿ) (3244952982).jpg
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Buchanania cochinchinensis.JPG|Flowers
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Charumamidi (Telugu- చారుమామిడి) (3244887406).jpg|Stem
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Char (Marathi- चार) (2681178139).jpg|Buds
  
 
</gallery>
 
</gallery>
  
 
==References==
 
==References==
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<references>  
 
<references>  
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<ref name="Uses">https://easyayurveda.com/2015/09/03/chironji-buchanania-lanzan-uses-dose-side-effects/ "Uses"]</ref>
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<ref name="Uses">[https://easyayurveda.com/2015/09/03/chironji-buchanania-lanzan-uses-dose-side-effects/ Uses]</ref>
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<ref name="Chemical composition">[http://gbpihedenvis.nic.in/PDFs/Glossary_Medicinal_Plants_Springer.pdf Chemical composition]</ref>
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<ref name="Leaf">[http://FLOWERING PLANTS OF KERALA VER.2, N. Sasidharan "BOTANIC DESCRIPTION"]</ref>
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<ref name="Leaf">[http://keralaplants.in/ BOTANIC DESCRIPTION]</ref>
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<ref name="Common names">[http://envis.frlht.org/bot_search "Vernacular names"]</ref>
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<ref name="Common names">[http://envis.frlht.org/bot_search Vernacular names]</ref>
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<ref name="Forest foods of Western Ghat">"Forest food for Northern region of Western Ghats" by Dr. Mandar N. Datar and Dr. Anuradha S. Upadhye, Page No.33, Published by Maharashtra Association for the Cultivation of Science (MACS) Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune</ref>
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</references>
 
</references>
  
 
==External Links==
 
==External Links==
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* http://tropical.theferns.info/viewtropical.php?id=Buchanania+lanzan
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* [http://tropical.theferns.info/viewtropical.php?id=Buchanania+lanzan Buchanania cochinchinensis on the ferns.info]
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* https://indiabiodiversity.org/species/show/245164
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* [https://indiabiodiversity.org/species/show/245164 Buchanania cochinchinensis on india biodiversity.org]
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* https://www.ayurtimes.com/chironji-or-charoli/
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* [https://www.ayurtimes.com/chironji-or-charoli/ Buchanania cochinchinensis on ayur times.com]
 
[[Category:Herbs]]
 
[[Category:Herbs]]
 
[[Category:Deccan]][[Category:Tree]]
 
[[Category:Deccan]][[Category:Tree]]
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[[Category:Anacardiaceae]]

Latest revision as of 18:19, 21 October 2021

Priyala, Buchanania cochinchinensis

Priyala is a moderate sized tree. The fruits have a sweet and sour taste and the kernels called chironji have a rich almond like flavour, which are also used in making sweets.

Uses

Gastritis, Burning sensation, Fever, Aphrodisiac, Excessive thirst. [1]

Food

The pulp of ripe fruits is eaten. The oily seeds are used in sweet preparations. Roasted seeds are added in milk to enhance taste[2]

Parts Used

Fruits, Seed kernel, Bark

Chemical Composition

The oil is a promising source of palmitic and oleic acids. Kernel lipids (65.6%), comprised mainly of neutral lipids (90.4%), consist mostly of triacylglycerol (82.2%), freefatty acids (7.8%) and small amount of diacylglycerols, monoacylglycerols and sterols. [3]

Common names

Language Common name
Kannada Murkalu, Kolemaavu
Hindi Char, Charoli, Chironji,
Malayalam Cheru, Kalamavu, Moongapezhu, Mungaperlu, Munnalperu
Tamil Cara paruppu, Kattu-ma, Saraiparuppu
Telugu Chaara, Charumaamidi, Chinna morli, Sarapappu
Marathi NA
Gujarathi NA
Punjabi NA
Kashmiri NA
Sanskrit Kharaskandha, Rajadana, Bahulavalkala, Priyala, Chara
English Cudappah almond

[4]

Properties

Reference: Dravya - Substance, Rasa - Taste, Guna - Qualities, Veerya - Potency, Vipaka - Post-digesion effect, Karma - Pharmacological activity, Prabhava - Therepeutics.

Dravya

Rasa

Madhura (Sweet)

Guna

Snigdha (Oily), Guru (Heavy)

Veerya

Sheeta (cold)

Vipaka

Karma

Pitta, vata

Prabhava

Nutritional components

Priyala contains the Following nutritional components like Kernel lipids, neutral lipids, triacylglycerols; alkaloids; saponins, tannins[2]

Habit

Tree

Identification

Leaf

Kind Shape Feature
Simple Alternate Petiole 12-22 mm, stout, glabrous.

[5]

Flower

Type Size Color and composition Stamen More information
Bisexual Terminal and axillary panicles Greenish white 5 calyx lobes 5, persistent.

Fruit

Type Size Mass Appearance Seeds More information
A drupe 10-13 x 8 mm Oblong, laterally compressed, black; stone hard, 2 valved; seed one. {{{6}}}

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Seeds

Cultivation Details

Priyala is available through January to May[2].

Season to grow

Soil type

Propagation

Commonly seen growing in areas

Tropical area.

Photo Gallery

  • Leaves

  • Seeds

  • Whole tree

  • Flowers

  • Stem

  • Buds

References

  1. ↑ Uses
  2. ↑ 2.0 2.1 2.2 "Forest food for Northern region of Western Ghats" by Dr. Mandar N. Datar and Dr. Anuradha S. Upadhye, Page No.33, Published by Maharashtra Association for the Cultivation of Science (MACS) Agharkar Research Institute, Gopal Ganesh Agarkar Road, Pune
  3. ↑ Chemical composition
  4. ↑ Vernacular names
  5. ↑ BOTANIC DESCRIPTION

External Links

Retrieved from "https://ayurwiki.org/index.php?title=Buchanania_cochinchinensis_-_Priyala&oldid=56007"