Witnessed by: Unani
Indian almond (Terminalia catappa), of the Combretaceae family. Large tiered-crowned coastal tree with broad leaves reddening before they fall; native range: tropical Asian and Pacific coasts, widely planted along the Indian shore. Globally recognized as badam-e-hindi in Persian, lauz hindi in Arabic, jangli badam in Hindi, and country almond, sea almond, tropical almond in English. The part used is kernel, bark, leaf. Almond-like oily sweet kernel; bark and leaf markedly astringent and drying to 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.
INDIAN ALMOND
IDENTITY
Name
- Common
- Indian almond
- Scientific name
- Terminalia catappa L.
- Family
- Combretaceae
Form
- Part used
- kernel, bark, leaf
PROPERTIES
Nature
Taste
how the plant declares itself on the tongue
- Unani
- sweet · oily (kernel), astringent (bark and leaf)
Temperature
- Unani
- hot (1st degree, moist kernel), cold (astringent bark)
Affinity
where in the body it travels
Organs / channels
- Unani
- brain · stomach · intestines
PRACTICE
Virtue
Actions
- Unani
- mughazzi (nutritive), muqawwi (general tonic), muqawwi-e-bah (aphrodisiac); the bark and leaf qaabiz (astringent) and habis-ud-dam (styptic)
Cautions
- Contraindications
- the oily kernel heavy on a weak or bilious stomach
- Toxicity
- none of note in customary use
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