Witnessed by: Ayurveda
Kshirakakoli (Fritillaria roylei), of the Liliaceae family. Slender alpine perennial rising from a small fleshy bulb, with whorled narrow leaves and nodding chequered bell-flowers; native range: alpine and subalpine meadows of the western Himalaya, on high open slopes. Globally recognized as kṣīrakākolī · kṣīrā in Sanskrit, kshirakakoli in Hindi, and Himalayan fritillary in English. The part used is bulb (the sub-root of the classical lists). Small white fleshy bulb of a few scales, milky when cut, the taste plainly sweet with a slight bitterness behind it.
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.
KSHIRAKAKOLI
IDENTITY
Name
- Common
- kshirakakoli
- Scientific name
- Fritillaria roylei Hook.
- Family
- Liliaceae
Form
- Part used
- bulb (the sub-root of the classical lists)
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- sweet (madhura)
Temperature
- Ayurveda
- cooling (shita)
PRACTICE
Virtue
Actions
- Ayurveda
- jivaniya (vitalising), brimhana (building and nourishing), balya (strengthening), vrishya (aphrodisiac and generative), stanyajanana (raises the milk), daha-prashamana (allays burning), kasahara (relieves cough)
Cautions
- Contraindications
- kapha disorders, ama, feeble digestion and states of heaviness — the sweet cooling bulb is hard to digest
- Toxicity
- low in customary use
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