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Pistacia vera

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ARS pistachio.jpg

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).

Uses

Abdominal ailments, Abscesses, Amenorrhoea, Bruises, Chest ailments, Dysentery, Gynecopathy, Pruritus, Rheumatism, Sclerosis of the liver.[1]

Parts Used

Seeds, Fruits.

Chemical Composition

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).[2]

Common names

Language Common name
Kannada
Hindi
Malayalam
Tamil
Telugu
Marathi
Gujarathi
Punjabi
Kashmiri
Sanskrit
English


Properties

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

Dravya

Rasa

Guna

Veerya

Vipaka

Karma

Prabhava

Habit

Deciduous tree

Identification

Leaf

Kind Shape Feature

[3]

Flower

Type Size Color and composition Stamen More information
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Fruit

Type Size Mass Appearance Seeds More information

Other features

List of Ayurvedic medicine in which the herb is used

Where to get the saplings

Mode of Propagation

Cuttings of half-ripe wood , Air layering, Seeds.

How to plant/cultivate

Pistacia vera is a plant of the temperate zone in regions with long hot summers and low humidity.[4]

Commonly seen growing in areas

Mountainous regions, On sandstone soils.

Photo Gallery

References

  1. Indian Medicinal Plants by C.P.Khare
  2. Chemical constituents
  3. [Morphology]
  4. Cultivation

External Links