Witnessed by: TCM · Ayurveda
Hyacinth bean (Lablab purpureus), of the Fabaceae (Leguminosae) family. Vigorous twining perennial legume with trifoliate leaves and flat pods; native range: probably native to tropical Africa and India; cultivated across Asia as a food and medicine. Globally recognized as nishpava in Sanskrit, sem in Hindi, bai bian dou (白扁豆) in Chinese, and lablab bean, bonavist bean, field bean in English. The part used is seed. Flattened ivory seeds with a pale ridge along one edge; starchy and bland to taste, faintly sweet, drily astringent on the tongue.
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.
HYACINTH BEAN
IDENTITY
Name
- Common
- hyacinth bean
- Scientific name
- Lablab purpureus (L.) Sweet
- Family
- Fabaceae (Leguminosae)
Form
- Part used
- seed
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- TCM
- sweet
- Ayurveda
- sweet (madhura) · astringent (kashaya)
Temperature
- TCM
- neutral (slightly warm)
- Ayurveda
- cooling (sheeta)
Affinity
where in the body it travels
Organs / channels
- TCM
- Spleen · Stomach
PRACTICE
Virtue
Actions
- TCM
- strengthens the spleen, transforms dampness, harmonises the middle burner and relieves summerheat
- Ayurveda
- balya (strengthening) and grahi (bowel-binding), nourishing yet heavy and hard to digest
Cautions
- Contraindications
- damp-cold with severe stagnation; weak digestion where the heaviness of the bean burdens the stomach
- Toxicity
- raw or undercooked seed contains haemagglutinins and can cause nausea and vomiting; thorough cooking is required
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