Overview
Kanchanar is one of the herbs traditionally used in Ayurveda for inflammation. Kanchanar (Bauhinia variegata) is a medium-sized deciduous tree with characteristic bilobed (butterfly-shaped) leaves. The flowers are large, orchid-like, pink to purple in color. The flower buds are eaten as a vegetable. The bark is the most important medicinal part, especially used for thyroid and lymphatic disorders (Gandamala/Galaganda). Kanchanar Guggulu is a famous Ayurvedic formulation. The tree flowers in February-April. Verse: referenced among tree flowers.
How Kanchanar Helps with Inflammation
According to Ayurvedic pharmacology, Kanchanar has specific properties that make it valuable for addressing inflammation:
- Potency (Virya): Sheeta (cold)
- Post-digestive (Vipaka): Katu (pungent)
- Taste (Rasa): Kashaya (astringent)
- Qualities (Guna): Laghu (light), Ruksha (dry)
Ayurvedic Properties
- Taste (Rasa)
- Astringent (Kashaya)
- Quality (Guna)
- Light (Laghu), Dry (Ruksha)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Pungent (Katu)
- Key Constituents
- Kaempferol, Quercetin, Flavonoids
- Also Known As
- English: Orchid Tree, Mountain Ebony
Sanskrit: कांचनार, काञ्चन, गण्डारि
Hindi: कचनार
Other Herbs for Inflammation
See all herbs for inflammation on the Inflammation page.
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.