Botanical Name Bergenia ligulata
Family Saxifragaceae
Origin It is indigenous to the Himalayan region.
Description Pashanbheda is a perennial herb that grows up to 1.5 meters in height. The leaves are large, ovate, and dark green in color. The flowers are pinkish-red and grow in a cluster on a long stem.
Parts Used Rhizome
Dose 3-6 grams in powder form or as directed by a physician

Ayurveda Features

Formulations(Yog) Pashanbheda is used in many Ayurvedic formulations such as Dashmoolarishta, Chandraprabha Vati, and Gokshuradi Guggulu.
Anti-Dote (Nivaran Dravya) Not available
Ayurvedic Properties GUNA (Quality): Laghu (Light), Ruksha (Dry)
RASA (Taste): Kashaya (Astringent), Tikta (Bitter), Madhura (Sweet)
VIPAK (Metabolism): Madhura (Sweet)
VIRYA (Potency): Shita (Cooling)
PRABHAV (Impact): Mutral (Diuretic), Shothahar (Anti-inflammatory)
Other Names Sanskrit: Pashanbheda
Hindi: Patharchatta
Assamese: Pasan bhed
Bengali: Patharchur
Kannada: Kolavelu
Malyalam: Kallurvanchi
Manipuri: Yangangkabi
Marathi: Pashanbheda
Oriya: Pasanabheda
Telegu: Kondapindi


Distribution Pashanbheda is found in the Himalayan region of India, Bhutan, and Nepal.
Pharmacognosy The rhizome of Pashanbheda is the part used in medicine. It contains various phytochemicals such as bergenin, arbutin, gallic acid, ellagic acid, quercetin, and rutin.
Cultivation Pashanbheda is mainly collected from the wild, and cultivation practices are not well established.
Physical Constituents It is astringent, bitter, and sweet in taste. Its energy is cooling, and it has a sweet aftertaste.
Chemical Constituents Bergenin, arbutin, gallic acid, ellagic acid, quercetin, and rutin.


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