Imli / Chinch

BOTANICAL NAME: Tamarindus indica

FAMILY: Fabaceae / Caesalpiniaceae

CLASSICAL CLASSIFICATION:

Charak: Amlapittahara, Deepaniya, Pachaniya

Bhavprakash: Amlavarga

ENGLISH NAME:

Tamarind

COMMON NAME:

Hindi: Imli

Punjabi: Imbli

Gujarati: Amli

Tamil: Puli

REFERENCE: BHAVAPRAKASH SAMHITA (e-Nighantu)

चिन्चा हृद्याऽनुलोमश्च दीपनी वातपित्तकृत् ।
दाहकण्डूविसर्पेषु हिताऽम्ला च पित्तला मताः ॥

HABITAT:

Commonly found in warm and dry tropical areas.

Widely grown in South India, Maharashtra, Madhya Pradesh, Rajasthan and village boundaries.

Often planted as roadside shade trees.

BOTANICAL DESCRIPTION:

A medium to large evergreen tree.

Leaves: pinnate, green.

Flowers: pale yellow with red streaks.

Fruit: curved pods, brown shell, sticky reddish-brown pulp with seeds.

Taste: predominantly sour, slightly sweet.

AYURVEDIC CHARACTERISTICS:

RASA	GUNA	VEERYA	VIPAKA	PRABHAVA	DOSHGHNTA
Amla (Sour), Madhur (Slight Sweet)	Laghu, Ruksha	Ushna (Warm)	Amla	Mala-Anulomana (Laxative)	Kapha-Vata Shamak (in small dose), Pitta Vardhak (in excess)

AYURVEDIC ENERGETICS:

TASTE	PROPERTY	POTENCY	POST DIGESTIVE EFFECT	EFFECT ACTION	DOSHA ACTION
Sour, slightly sweet	Light, dry	Hot	Sour	Deepana (enhances digestion), Anulomana (relieves constipation)	Small dose → pacifies Kapha; Large dose → increases Pitta & Vata

MAJOR CHEMICAL CONSTITUENTS:

Organic acids (Tartaric acid, Citric acid), Sugars, Pectin.

THERAPEUTIC USES:

INDICATIONS:

Amlapitta (Acidity), Daha (Burning), Aruchi (Loss of appetite), Vibandh (Constipation).

USEFUL PART:

Phala Majja (Fruit pulp), Patra (Leaves), Tvak (Bark), Bija (Seeds)

DOSAGE:

Phala Majja (Pulp): 5–10 g

Churna: 3–6 g

Kwath: 20–40 ml

AYURVEDIC FORMULATION: