Jatamansi

850.00

Botanical Name Nardostachys jatamansi
Family Caprifoliaceae
Origin India
Description Jatamansi is a perennial herb that grows up to 1 meter in height with long creeping roots. It has small pink or lavender flowers and hairy, fern-like leaves.
Parts Used Roots, Rhizomes
Dose 1-3 grams per day, or as directed by a qualified Ayurvedic practitioner.

Ayurveda Features

Formulations(Yog) Jatamansi is used in a variety of Ayurvedic formulations such as Saraswatarishta, Brahmi Ghrita, and Panchagavya Ghrita.
Anti-Dote (Nivaran Dravya) Not applicable
Ayurvedic Properties Guna (Quality): Laghu (Light), Snigdha (Unctuous)
Rasa (Taste): Tikta (Bitter), Kashaya (Astringent)
Vipak (Metabolism): Madhura (Sweet)
Virya (Potency): Sheeta (Cooling)
Prabhav (Impact): Medhya (Brain tonic)
Other Names Other Names:
Sanskrit: Jatamansi, Tapasvini, Balchari, Nazrool
Hindi: Jatamansi, Musk Root
Assamese: Jatamansi, Jatamonsi
Bengali: Jatamansi, Jatamasi
Kannada: Jatamansi, Balchar
Malayalam: Jatamansi, Jatamamsi
Manipuri: Jatamansi, Kanghuang
Marathi: Jatamansi, Tapasvini
Oriya: Jatamansi, Jatamansi
Telugu: Jatamansi, Jatamamsi

Properties

Distribution It is native to the Himalayas, from Bhutan to Nepal and India.
Pharmacognosy Jatamansi contains essential oil, valeranone, jatamansone, sesquiterpenoids, iridoids, and coumarins.
Cultivation Jatamansi is cultivated in the Himalayan region of India, Nepal, and Bhutan.
Physical Constituents The herb has bitter, pungent, and sweet tastes with a cooling effect on the body.
Chemical Constituents Jatamansi contains essential oil, valeranone, jatamansone, sesquiterpenoids, iridoids, and coumarins.

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