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Ayurveda Medicinal Properties of Phalandu
|by Dr. Savitha Suri|
The herbaceous plant onion grows in temperate zones. It belongs to family “Liliaceae” and has latin name “Allium Cepa”. The plant reaches a height of 2-5 ft and bears cluster of greenish white flowers. Onions develop from the base of leaves to form underground bulbs. Seeds of onion are black in colour.
Onion is known as Phalandu in Sanskrit. Its medicinal properties and physical properties are explained in texts of ayurveda. Ayurveda acharyas have explained the uses of onion in various health conditions and have classified onions based on their colours. “Rakta phalandu” (Red coloured onion) and “shweta phalandu” (white coloured onion) are two varieties of onions.
According to ayurveda onions are heavy to digest and slimy to touch. They taste sweet and are pungent to smell. They increase fire component of body (ushna veerya) and acquire sweet taste after digestion (madhura vipaka). Its seeds and fruit are used in ayurvedic preparations.
Medicinal Uses of Onion in Different Health Conditions:
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08/14/2015 12:15 PM
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