Overview

Karavella is one of the herbs traditionally used in Ayurveda for anemia. Karavella is a common vegetable also used to regulate blood sugar levels and treat urinary disorders. It is a very bitter remedy that has a wonderful healing effect on the blood.

How Karavella Helps with Anemia

According to Ayurvedic pharmacology, Karavella has specific properties that make it valuable for addressing anemia:

Potency (Virya): Hot
Post-digestive (Vipaka): Pungent
Taste (Rasa): Bitter, pungent
Qualities (Guna): Dry, light

Safety & Precautions

Contraindications: Pregnancy, as it has a bitter and; descending effect

Safety: Caution in patients on hypoglycaemic medication.

Other Herbs for Anemia

⟶

Abhrak Mica (complex aluminium silicate)

⟶

Alfalfa

⟶

Amla Emblica officinalis

⟶

Amra Vetasa Rheum emodi Wall.

⟶

Angelica

⟶

Ashwagandha Withania somnifera dunal

⟶

Ativisha Aconitum heterophyllum Wall.

⟶

Baheda Terminalia belerica Roxb.

See all herbs for anemia on the Anemia page.

▶ Classical Text References (1 sources)

74 पटोलस तला र टशा गे टाव गुजा अम ृताः वे ा ब ृहतीवासाकु तल तलप णकाः म डूकपण कक टकारवे लकपपटाः नाडीकलायगोिज वावाताकं वन त तकम ् कर रं कु कं न द कुचैला शुकलादनी क ट लं के बुकं शीतं सकोशातकककशम ् त तं पाके कटु ा ह वातलं कफ प तिजत ् Patola, saptala, arista (neem leaves), sharngeshta (angaravalli/bharangi), Avalguja (Bakuchi), amruta (Tinospora), Vetra (shoot of vetra), Brhati (Solanum indicum), vasa (Adhatoda vasica), kutill, tilaparnika (badraka), mandukaparni (Gotu kola), Karkota, karavella
— Astanga Hridaya Sutrasthan, Annaswaroopa Food

कारवे लं सकटुकं द पनं कफिज परम ् Karavella (bitter gourd) is bitter in taste, kindles digestion and mitigates kapha and pitta especially.
— Astanga Hridaya Sutrasthan, Annaswaroopa Food

Diet after surgery – भोजनं च यथासा यं यवगोधूमषि टकाः मसरू मु गतव ु र जीव तीसु नष णकाः बालमूलकवताकत डुल यकावा तुकम ् कारवे लककक टपटोलकटुकाफलम ् सै धवं दा डमं धा ी घ ृतं त त हमं जलम ् जीणशा योदनं ि न धम पमु णोदको तरम ् भु जानो जा गलैमासैः शी ं णमपोह त The food of the patient should be that which is accustomed such as barley, wheat, rice of sixty day ripening (shashtika shali), Masura – lentil, Mudga (green-gram), Tuvari – (tur dal), Jivanti, Sunisannaka, tender Mulaka (Radish), Vartaka, Tan
— Astanga Hridaya Sutrasthan, Shastrakarma Vidhi

Source: Astanga Hridaya Sutrasthan, Annaswaroopa Food; Shastrakarma Vidhi