Witnessed by: Ayurveda
Lamajjaka. Globally recognized as lāmajjaka · avadaha · sugandhimula in Sanskrit, and gandhabena in Hindi. The part used is root. A tangled fibrous root of a cool sweet grassy fragrance, bitter and faintly sweet 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.
LAMAJJAKA
IDENTITY
Name
- Common
- lamajjaka
Form
- Part used
- root
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- bitter (tikta) · sweet (madhura)
Temperature
- Ayurveda
- cooling (sheeta)
PRACTICE
Virtue
Actions
- Ayurveda
- dahaprashamana (quenches burning), trishnanigrahana (allays thirst), jwaraghna (antipyretic), chhardighna (checks vomiting), stambhana (astringent-arresting)
Cautions
- Contraindications
- a cooling drug — of little use, and unwelcome, in cold and kapha-heavy states
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