Erandmool – Castor Bean Root – Ricinus communis Root – Rindmool
Castor Beans Root
Latin – Ricinus communis
Parts : Roots
Origin : India
Other Names : Arandmool, Arandmul, Arand, Atrandmool, Redi, Coffee tree, Arandi, Rehri, Bhairenda, Amudamu, Ammanakku, Amanakku, Amanakkam, Avanakku, Diveligo, Diveli, Haralu, Manda, Bed Anjeer, Khirva, Eri, Areta, Orer, Aneru, Pee-Ma, Kiki, Endaru, Ved Anjir, Palma Christi, Bofareira, Gandharva hasta, Panchagul (five fingers of hand leaf), Arandi, Erand, Erandi, Rendee, Andu, Harlu, Ambanakka,Avanakku, Bheranda, Bhaerand, Amudanu, Reer,Erando, Wonder tree, Ricin – Mexico seeds, Vatari, Krapata
Ayurvedic classification :
Rasa (taste) – Madhura (sweet), Katu (pungent), Kashaya (Astringent)
Guna (qualities) – Snigdha (unctuous), Teekshna (sharp), Sookshma (minute, enters minute body channels)
Vipaka – Madhura (Undergoes sweet taste conversion after digestion)
Veerya – Ushna (Warming herb)
Effect on Tridosha – Balances Kapha and Vata Dosha.
Disclaimer : We do not recommend intake of any Herbal Product without Proper Medical guidance.
Dosage : 1-3g of Root boil in water, can be taken either before or after food
Precautions : Not to be used by Pregnant women
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