Ayurvedic Properties
- Taste (Rasa)
- Sweet (Madhura), Astringent (Kashaya)
- Quality (Guna)
- Heavy (Guru), Unctuous (Snigdha)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Sweet (Madhura)
- Key Constituents
- Sugars, Palmyra jaggery (Gur), Yeast (in toddy), Starch
- Also Known As
- English: Palmyra Palm, Toddy Palm, Palm Tree
Sanskrit: ताल, दीर्घद्रुम, तृणराज, महाफल
Hindi: ताड़
What is Toddy Palm (Tada / ताड़)?
Tala (Toddy Palm/Palmyra Palm) is one of the tallest palms found in India, growing up to 70-100 feet. The palm inflorescence is tapped for toddy (palm wine) which is sweet when fresh but quickly ferments. The fruit pulp is sweet and eaten fresh. The endosperm (ice-apple/Nungu) is a popular summer delicacy. Palm jaggery (Gur) is made from the sap and is nutritive. The toddy when fermented becomes alcoholic. Fresh toddy is sweet and nutritive, while fermented toddy is intoxicating. The fruit fibers are used as brushes. The leaves are used for thatching and making fans. Dose: As food; toddy fresh only. Verses: 14.
Source: Bhavaprakash Nighantu, Varga 6
Therapeutic Actions (Karma)
- Vrishya (aphrodisiac)
- Trishnanigrahana (quenches thirst)
- Brinhana (nourishing)
Source: Bhavaprakash Nighantu, Varga 6
Toddy Palm by Condition
Explore how Toddy Palm 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.