Witnessed by: Ayurveda
Pigeon pea (Cajanus cajan), of the Fabaceae family. Erect short-lived perennial shrub; native range: Indian subcontinent. Globally recognized as adhaki, tuvari in Sanskrit, arhar, tur in Hindi, and pigeon pea, red gram in English. The part used is seed, leaves. Small firm seeds with a dry, mildly astringent-sweet taste; the green leaves bruise to a faintly bitter juice.
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.
PIGEON PEA
IDENTITY
Name
- Common
- pigeon pea
- Scientific name
- Cajanus cajan (L.) Millsp.
- Family
- Fabaceae
Form
- Part used
- seed, leaves
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- astringent (kashaya) · sweet (madhura)
Temperature
- Ayurveda
- cooling (sheeta virya)
PRACTICE
Virtue
Actions
- Ayurveda
- astringent (grahi), wound-healing (vranaropana), febrifuge (jvaraghna), light and drying (laghu, ruksha)
Cautions
- Contraindications
- drying and vata-aggravating in excess; heavy on digestion if undercooked
- Toxicity
- none at food doses
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