3. Varieties ( Bhavaprakasha)
• Five types- Mahishaksha,Mahaneela,Padma,
Kumuda, Hiranyaksha
• Hiranyakha – The variety used in humanbeings
4. Morphology
• A small tree or shrub with spinescent branches
• Leaves- Unifoliate, alternate or crowded at the end of
short branches
• Flowers- Small, subsessile , unisexual, cylindrical calyx,
petals start shaped , 4-5, brownish red , tips curled
back
• Fruits- Red drupes, ovate acuminate , separating into
two fleshy valves
• Nuts-ovoid, acute, separating into two, each one celled
• Useful part – Ole- resin, gum
5.
6. Chemical constituents `
• Oleoresin-Z- Guggulsterone, E- Guggulsterone
• Gum- Guggulignans I and II, Guggultetrols ,
mukulol, Guggulusterol etc
7. Self work
• Write the Rasa panchaka, Doshaghna Karma,
Bheshaja karmas and Rogaghna karmas of
Guggulu based on the evidence.
• Yogas: Simhanada Guggulu, Yogaraja
Guggulu,Guggulutiktakam Kashaya etc
• Dosage of oleoresin- 2-4 gms
9. Varieties
• Haridradwaya – Haridra and Daruharidra –
Both are entirely different dravyas
• Daruharidra- Coccinium fenestratum
• Bhavamishra described Haridra, Amragandhi
Haridra,Vana Haridra and Daruharidra
• Amragandhi Haridra- Curcuma amada
• Vana Haridra – Curcuma aromatica
10. Morphology
• Annual herb with large root stock, ovoid,
sessile tubers thick, cylindrical, bright yellow
inside
• Leaves- Long petiole , oblong, narrow at the
base
• Flowers-bracts pale green, flowers as long as
bracts
11.
12. Chemical constituents
• Useful part – Rhizome
• Constituents :Curcumene,
Curcumenone,Curcone, Curdione,Cineole,
Camphene , Borneol etc
13. Self work
• Write Rasa panchaka,BK and RK based on
evidence of Haridra
• Fresh juice – 10-20 ml
• Powder- 1-3 gms
• Yogas: Nimba Haridradi choorna, Rajnayadi
choorna , Vrana sodhana tailam etc
17. Morphology
• Large tree with rust coloured hairs over young
branchlets
• Leaves: Mostly subopposite , distant, ovate or
oblong ovate , 8-20cms long
• Inflorescence: Dull white or yellowish with a
strong offensive smellin small terminal
panicles
• Fruits- Obovoid or ellipsoidal , more or less
five ribbed when dry
18.
19. Chemical constituents, varieties and
Uttama Hareethaki lakshana
• Useful part- Fruit rind :Arachidic acid , Behenic
acid , Lindeic acid , Oleic acid, Palmitic acid ,
Stearic acid
22. Self work & study
• Write Rasa panchaka , DK, BK and RK based on
evidence
• Seven varieties and their indications
• Learn contraindications of Hareethaki
• Uttama Hareethaki lakshana
• Hareethaki kalpanas and their utility
• Yogas: Triphala, Shaddharana choorna,
Nagaraadi Kashaya, Dasamoola Hareethaki etc