Witnessed by: TCM
Sword bean (Canavalia gladiata), of the Fabaceae family. Vigorous twining legume with long sword-like pods; native range: tropical Asia, widely cultivated. Globally recognized as dao dou (刀豆) in Chinese, and sabre bean, scimitar bean in English. The part used is seed. Large flattened red-brown bean, bland and faintly sweet.
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.
SWORD BEAN
IDENTITY
Name
- Common
- sword bean
- Scientific name
- Canavalia gladiata (Jacq.) DC.
- Family
- Fabaceae
Form
- Part used
- seed
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- sweet
Temperature
- TCM
- warm
Affinity
where in the body it travels
Organs / channels
- TCM
- Stomach · Kidney
PRACTICE
Virtue
Actions
- TCM
- warms the middle burner, descends the qi, checks vomiting and hiccup, benefits the Kidney to support the yang
Cautions
- Contraindications
- hiccup or vomiting arising from Stomach heat
- Toxicity
- raw beans hold irritant constituents, so cook thoroughly before use
This is the card. Sign in for the full four-tradition entry — the aligned TCM · Ayurveda · Western · Unani reading, actions, dosing and cautions.