Botanical Name Prunus dulcis
Family Rutaceae
Origin Almonds have been cultivated for thousands of years and were likely first domesticated in the Middle East.
Description lmond is a deciduous tree that can grow up to 10 meters tall. It has alternate, lanceolate leaves and produces white or pinkish flowers that bloom in early spring. The fruit is a drupe with a hard, outer shell that encloses the edible kernel or seed.
Parts Used The edible kernel or seed is the part of the almond tree that is used in Ayurveda.
Dose The recommended dose of almonds varies depending on the individual and the intended use.

Additional information

Raw Herb

"100g", "200g", "500g"

Ayurved Features

Formulations(Yog) Almonds are often used in Ayurvedic formulations for their nutritive and rejuvenating properties.
Anti-Dote (Nivaran Dravya) Almonds are not typically used as an antidote in Ayurveda.
Ayurvedic Properties GUNA (Quality): Guru (heavy), Snigdha (unctuous), Sara (laxative)
RASA (Taste): Madhura (sweet)
VIPAK (Metabolism): Madhura (sweet)
VIRYA (Potency): Sheeta (cooling)
PRABHAV (Impact): Vrishya (aphrodisiac)
Other Names Sanskrit: Vatada, Vaaluka, Shatada
Hindi: Badam
Assamese: Badam
Bengali: Badam
Kannada: Badami
Malyalam: Badam
Manipuri: Badam
Marathi: Badam
Oriya: Badam
Telegu: Badam


Distribution Almond trees are native to the Middle East and South Asia but are now cultivated in many parts of the world, including the Mediterranean, California, and Australia.
Almonds are a rich source of nutrients, including protein, fiber, healthy fats, vitamins, and minerals. They are also a good source of antioxidants.
Cultivation Almond trees require well-draining soil and a warm, dry climate. They are typically propagated through grafting and take several years to produce fruit.
Physical Constituents Almonds are rich in monounsaturated and polyunsaturated fats, fiber, and protein.
Chemical Constituents Almonds contain various nutrients such as protein, healthy fats, fiber, vitamin E, magnesium, and manganese.


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