Overview
Karunj is one of the herbs traditionally used in Ayurveda for inflammation. Kovidara (Bauhinia purpurea) is described as a variety of Kachnar with purple flowers. It shares the Granthihara (gland-dissolving) properties of the white Kachnar. The bark is used for glandular swellings and goiter. Like B. variegata, the flowers are edible and the bark is medicinally valued.
How Karunj Helps with Inflammation
According to Ayurvedic pharmacology, Karunj 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
- Tannins, Flavonoids
- Also Known As
- English: Purple Bauhinia, Orchid Tree
Sanskrit: कोविदार, चमरीक, ताम्रपुष्प
Hindi: कोविदार, खैरवाल
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.