Ayurvedic Properties
- Taste (Rasa)
- Bitter (Tikta), Astringent (Kashaya)
- Quality (Guna)
- Light (Laghu), Dry (Ruksha)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Pungent (Katu)
- Key Constituents
- Saponins, flavonoids, alkaloids
- Also Known As
- English: Fagonia
Sanskrit: धमासा, दुरालभा, दुःस्पर्शा
Hindi: धमासा, धमाही
What is Dhamasa (Fagonia / धमासा)?
Dhamasa (Fagonia arabica) is described alongside Jawaasa as another variety of Duraalbhaa. It is a small, thorny, prickly herb found in dry and arid regions. The text describes its taste as bitter and astringent, qualities as light and dry, and potency as cold. It is useful in fevers, thirst, burning sensations, and blood-related disorders. The plant grows close to the ground with small leaves and thorns on each node. Doses: 1-2 tola decoction; powder 4-9 ratti; 1-8 masha. Verse refs: page 412.
Source: Bhavaprakash Nighantu, Varga 3
Therapeutic Actions (Karma)
- Jvaraghna (reduces fever)
- Trishnahara (relieves thirst)
- Dahahara (reduces burning sensation)
- Raktashodhaka (blood purifier)
Source: Bhavaprakash Nighantu, Varga 3
Dhamasa by Condition
Explore how Dhamasa is used for specific health concerns — with dosage, preparation methods, and classical references for each.
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.