Katuka

1,820.00

Botanical Name Picrorhiza kurroa
Family Scrophulariaceae
Origin India
Description Picrorhiza kurroa is a perennial herb that grows up to 1.5 meters in height. The stem is long and slender, and the leaves are lance-shaped with serrated edges. The flowers are small, white or bluish, and borne in dense spikes. The fruit is a small capsule.
Parts Used The roots and rhizomes of Picrorhiza kurroa are used for medicinal purposes.
Dose The recommended dose of Picrorhiza kurroa varies depending on the condition being treated. It is usually taken in the form of a powder or a decoction.

 

Ayurveda Features

Formulations(Yog) Picrorhiza kurroa is an important ingredient in a number of Ayurvedic formulations, including Chyawanprash, Trikatu Churna, and Kalmeghadi Churna.
Anti-Dote (Nivaran Dravya) Picrorhiza kurroa is used as an antidote for snake and scorpion bites.
Ayurvedic Properties GUNA (Quality): Laghu (light), Ruksha (dry)
RASA (Taste): Tikta (bitter)
VIPAK (Metabolism): Katu (pungent)
VIRYA (Potency): Ushna (hot)
PRABHAV (Impact): Pitta-kapha shamak (reduces pitta and kapha)
Other Names Sanskrit : Kutki
Hindi: Katuka Kadu
Assamese: kirayata
Bengali: Kat-bichhu
Gujarati: Kadu kirayata
Kannada: Kadu kirayata
Malayalam: Kadu-kariyatu
Marathi: Kadu kirayata
Oriya: Kadu kirayata
Telugu: Katuka

Properties

Distribution Picrorhiza kurroa is found in the high-altitude regions of the Himalayas, mainly in the northwestern and western parts of India.
Pharmacognosy The roots and rhizomes of Picrorhiza kurroa contain a variety of bitter compounds, including kutkin, which is a mixture of iridoid glycosides. These compounds are responsible for the medicinal properties of the plant.
Cultivation Picrorhiza kurroa is a wild plant that is difficult to cultivate. It is usually harvested from the wild.
Physical Constituents The roots and rhizomes of Picrorhiza kurroa contain a variety of minerals, including calcium, iron, and zinc.
Chemical Constituents The roots and rhizomes of Picrorhiza kurroa contain a variety of bitter compounds, including kutkin, picroside I, picroside II, and kutkoside.

 

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