Palandu
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Palandu
Palandu
BOTANICAL NAME
Allium Cepa
FAMILY
Liliaceae
HINDI
Pyas
SANSKRIT NAME
Palandu
ENGLISH
Onion
KANNADA
Erulli
TAMIL
Vengayam
MALAYALAM
Savala
MARATHI
-
TELUGU
Ullipaya
DISTRIBUTION
It is cultivated all over India
PARTS USED
Bulb, Seeds
DOSE
Choorna 1-3g, juice 10-20ml
CHEMICAL CONSTITUENTS
Cycloallin, quercetin, oleanolic acid
AYURVEDIC PROPERTIES
QUALITY (GUNA)
Guru, Snigdha, Tiksna
TASTE (RASA)
Madhura, Katu
METABOLISM (VIPAKA)
Madhura
POTENCY (VIRYA)
Anusna
IMPACT (PRABHAVA)
Vatahara
PHARMACOLOGICAL ACTION
- Vrsya
- Rasayana
THERAPEUTIC USES
For Swelling and inflammations: The juice of onion and mustard oil is mixed together in equal quantities and applied to the affected part
For Epistaxis: Juice of Palandu should be instilled in to the nostrils (3-4 drops)
For Cholera: Juice of Palandu taken in the dose of 80 ml eradicates cholera
For Abscess: Prepare poultice using roasted onions, turmeric and ghee mixed together and applied warm, promotes suppuration in an abscess
SOME OF THE COMMON FORMULATIONS
Palandu swarasa