Witnessed by: Ayurveda
Himalayan angelica (Angelica glauca), of the Apiaceae family. Stout aromatic perennial herb with divided leaves and umbels of small flowers, from a thick root; native range: temperate slopes and alpine meadows of the western Himalaya. Globally recognized as coraka in Sanskrit, choru · gandhali in Hindi, and Himalayan angelica in English. The part used is root. Strongly aromatic root, warm and pungent-bitter with a sweetish resinous scent.
In this cross-tradition database, we analyze how this substance operates across world medicine systems — tracking its traditional tastes, temperatures, tissue affinities, post-digestive effects, and planetary correspondences across Ayurveda, Unani, and Western herbalism.
HIMALAYAN ANGELICA
IDENTITY
Name
- Common
- Himalayan angelica
- Scientific name
- Angelica glauca Edgew.
- Family
- Apiaceae
Form
- Part used
- root
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- pungent (katu) · bitter (tikta)
Temperature
- Ayurveda
- heating (ushna)
PRACTICE
Virtue
Actions
- Ayurveda
- dipana (kindles digestion), vata-anulomana (carminative), and used as an aromatic and flavouring dravya
Cautions
- Toxicity
- none of note in customary use
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