Tambula

Botanical name : Piper betle Linn.

Family : Piperaceae

Introduction :

It is used for ‘tambaku’, more than medicinal. It is very much useful in cough, over dose may cause CNS depression.

Names in different Indian languages :

English : Betel, betel pepper

Hindi : Pan, tambuli

Kannada : Villayadele

Malayalam : Vettilakkoti, kotinnali

Sanskrit : Tambulavalli, tambulah

Tamil : Vetrilai Nagavalli, Kammaaruvetritai.

Telugu : Tamalapaku, nagavalli

Unani : Paan, Tambool.

Morphology :

Perennial climber

Leaves – simple, alternate, broadly ovate

Male spike dense – cylindrical. Female spike- pendulous.

Fruits are rarely produced

Distribution & Habitat :

Cultivated all over India

Chemical constituents :

beta- and gamma- sitosterol, hentriacontane, pentatriacontane, n-triacontanol, stearic acid and chavicol,  carvacrol, eugenol, chavicol, allyl catechol, cineole, estragol, caryophyllene, cardinene, pcymene,eugenol methyl ether

Properties :

RASA-tikta,katu,kashaya

GUNA-laghu, ruksha

VIRYA-ushna

VIPAKA-katu

Karma : balyam, ruchyam, deepana, pachana, rochanam, raktha pitta vardanam stimulant, carminative, astringent, antiseptic

Indication :

Cough, asthma, fever, catarrh, otalgia

Part used :

Whole plant

Dosage :

Leaf juice 5-6 ml

Powder 2-4 g

Decoction 50-100 ml

Important Yogas or Formations :

Tamboola lehya and rasayana     

Therapeutic Uses :

Leaf juice + sugar useful in cough

[back-to-top*remove*]
Hindi »