Witnessed by: Ayurveda
Mura (Selinum tenuifolium), of the Apiaceae family. Erect Himalayan perennial umbellifer with finely divided leaves and an aromatic rootstock; native range: the temperate and alpine Himalaya from Kashmir eastward, on open slopes and forest edges. Globally recognized as murā in Sanskrit, mura in Hindi, and Himalayan selinum in English. The part used is root. A brown, fibrous, strongly aromatic rootstock, the taste bitter and warm.
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.
MURA
IDENTITY
Name
- Common
- mura
- Scientific name
- Selinum tenuifolium Wall. ex DC.
- Family
- Apiaceae
Form
- Part used
- root
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Ayurveda
- bitter (tikta) · pungent (katu)
Temperature
- Ayurveda
- heating (ushna)
PRACTICE
Virtue
Actions
- Ayurveda
- dipana (kindles digestion), vatahara, kaphahara, and sugandhi — an aromatic of the classical fragrant groups
Cautions
- Contraindications
- pitta-predominant and hot conditions
- Toxicity
- no toxicity on record at the customary dose
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