Overview
Karamarda is one of the herbs traditionally used in Ayurveda for anemia. Karamarda (Karonda) is a thorny shrub or small tree found throughout India, often used as hedging. The ripe fruit is dark purple-black and eaten fresh or pickled. The unripe fruit is used in pickles and chutneys. It is sour and astringent. The fruit is rich in iron and Vitamin C. It is used in digestive disorders and anemia. The root is bitter and used in skin diseases. The plant yields a white milky latex. Dose: As food. Verse: 27.
How Karamarda Helps with Anemia
According to Ayurvedic pharmacology, Karamarda has specific properties that make it valuable for addressing anemia:
- Potency (Virya): Ushna (hot)
- Post-digestive (Vipaka): Amla (sour)
- Taste (Rasa): Amla (sour), Kashaya (astringent)
- Qualities (Guna): Laghu (light), Ruksha (dry)
Other Herbs for Anemia
See all herbs for anemia on the Anemia page.
▶ Classical Text References (2 sources)
The sour group (drugs of amlaskandha) includes fruits of amra, amrataka, lakucha, karamarda, vrukshamla, amlavetasa, kuvala, badara, dadima, matulunga, gandira, amalaka, nanditaka, shitaka, tintindika, dantashath, airavataka, koshamra, dhanvan;
— Charaka Samhita, Vimana Sthana — Specific Medical Principles, Chapter 8: Physician's Approach to Disease (Rogabhishagjitiya Vimana / रोगभिषग्जितीय विमान)
Source: Charaka Samhita, Vimana Sthana — Specific Medical Principles, Chapter 8: Physician's Approach to Disease (Rogabhishagjitiya Vimana / रोगभिषग्जितीय विमान)
The sour (amla) group includes: dadima (pomegranate), amalaki, matulunga (citron), amrataka, kapittha (wood apple), karamarda, badara (jujube), kola, prachina-amalaka, tindika, koshamraka, bhavya, paravata, vetra fruit, lakucha, amlavetasa, dantashatha, takra (buttermilk), sura (wine), shukta (vinegar), sauvirakam, and tushodaka.
— Sushruta Samhita, Sutra Sthana, Chapter 42: Rasavishesha-vijnaniya Adhyaya - On Specific Knowledge of Tastes
Sour, Salty, Pungent, Bitter, Astringent Groups and Drug Classification (Continued) The sour (amla) group includes: dadima (pomegranate), amalaki, matulunga (citron), amrataka, kapittha (wood apple), karamarda, badara (jujube), kola, prachina-amalaka, tindika, koshamraka, bhavya, paravata, vetra fruit, lakucha, amlavetasa, dantashatha, takra (buttermilk), sura (wine), shukta (vinegar), sauvirakam, and tushodaka.
— Sushruta Samhita, Rasavishesha-vijnaniya Adhyaya - On Specific Knowledge of Tastes
Source: Sushruta Samhita, Sutra Sthana, Chapter 42: Rasavishesha-vijnaniya Adhyaya - On Specific Knowledge of Tastes; Rasavishesha-vijnaniya Adhyaya - On Specific Knowledge of Tastes
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.