Ayurvedic Properties
- Taste (Rasa)
- Sweet (Madhura)
- Quality (Guna)
- Heavy (Guru), Unctuous (Snigdha)
- Potency (Virya)
- Hot (Ushna)
- Post-digestive (Vipaka)
- Sweet (Madhura)
- Key Constituents
- Fixed oil (60-65%), Protein, Omega-3 fatty acids, Vitamins
- Also Known As
- English: Walnut
Sanskrit: अक्षोट, कर्परावट
Hindi: अखरोट
What is Walnut (Akharot / अखरोट)?
Akshota (Walnut) is a large deciduous tree found in Kashmir, Himachal Pradesh and other Himalayan regions. The kernel is sweet, oily and nutritive. It is considered brain-shaped and is one of the best brain foods. The kernel is eaten raw or used in sweets. The oil is used in skin care. The bark is astringent. Walnuts are rich in omega-3 fatty acids and protein. The green fruit husk yields a brown dye. The shell is very hard. Dose: 3-5 walnuts daily. Verse: 40.
Source: Bhavaprakash Nighantu, Varga 6
Therapeutic Actions (Karma)
- Vrishya (aphrodisiac)
- Medhya (brain tonic)
- Balya (strengthening)
Source: Bhavaprakash Nighantu, Varga 6
Walnut by Condition
Explore how Walnut 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.