Pashanbhed Root Powder – Patharchur – Bergenia Liguata

Pashaanbhed Root Powder – Patharchur

Bergenia ligulata syn. Saxifrega ligulata.

Origin : India

Parts : Roots

Other Names : Pashanbhedi, Patharchur, Patharchoor, Pashanved, Pashanbhed, Pakhanbheda, Pathatkuchi, Pahanbeya,  Junteyenah, Ashmabheda, Nagbhita, Pashaanbheda, Silabheda, Dakachru, Pakhanabhed, Pakhanabheda, Patharcua, Silparo, Silpbheda, Patharkuchi, Himasagara, Patharchuri, Patrankur, Pakhanbheda, Pashanbheda, Alepgaya, Hittaga, Hittulaka, Pahanbhedi, Pasanberu, Pashanbhed, Kallurvanchi, Kallurvanni, Kallorvanchi, Pashanbheda, Khamdamdawi, Pandamdawi, Pasanbhedi, Pashanabheda, Batpia, Dharposh, Kachalu, Pashanbhed, Sirupilai, Kondapindi, Telanurupindi, Kachalu, Pakhanabheda

Ayurvedic classification :

Rasa (Taste) : Kshaya (Astrigent), Katu (Bitter)

Veerya (Potency) : Sheeta (Cooling)

Vipaka (Post digestive effect) : Katu (Bitter)

Guna : Laghu (Light), Snigdha (Oilliness)

Dosha effect : Tridosha hara (Balances – all three Doshas)

Main Chemical Constituents :

Major phenolic compound Bergenin,Benzenoids,  Flavonoids, Gallic acid, Glucose. Lactone and Tannic acid,