Ayurvedic Properties
- Taste (Rasa)
- Astringent (Kashaya), Sweet (Madhura)
- Quality (Guna)
- Heavy (Guru)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Sweet (Madhura)
- Key Constituents
- Tannins, Mucilage
- Also Known As
- English: Dhamani, Dhaman
Sanskrit: धामन, धन्वन
Hindi: धामिन
What is Phalsa (Phalsa / फालसा)?
Parushaka (Phalsa) is a small tree or shrub found throughout the plains of India. The fruit is small, round, dark purple when ripe and has a sweet-sour taste. It is a popular summer fruit, eaten fresh or as sherbet. The fruit juice is cooling, thirst-quenching and excellent in summer heat. It is useful in Raktapitta (bleeding disorders) and Daha (burning sensation). The fruit is seasonal, available in May-June. The bark is demulcent. Dose: Fruit as food; sherbet freely. Verses: 37.
Source: Bhavaprakash Nighantu, Varga 6
Therapeutic Actions (Karma)
- Trishnanigrahana (quenches thirst)
- Dahaprashamana (relieves burning)
- Raktapittahara (alleviates bleeding)
Source: Bhavaprakash Nighantu, Varga 6
Phalsa by Condition
Explore how Phalsa 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.