Table of Contents
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1. Introduction |
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2. Common Names |
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3. Vernacular Names |
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4. Synonyms |
| 5. Classical Categorization |
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6. Distribution |
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7. Morphology |
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8. Ayurvedic Properties |
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9. Chemical Constituent |
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10. Identity, Purity, and Strength |
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11. Ayurvedic and Pharmacological Actions |
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12. Health Benefits |
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13.Therapeutic Uses |
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14. Official Part Used |
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15. General Doses |
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16. Picrorhiza Kurroa Tea |
1. Introduction
Picrorhiza Kurroa, commonly known as Kutki, is a powerful herb that has been used in traditional Ayurvedic medicine for centuries to treat various health conditions. Kutki has several potential benefits, including supporting liver function, reducing inflammation, fighting infections, boosting immunity, and improving digestion.
The name “Picrorhiza” is derived from “picros” which means bitter and “rhiza” which means root. The Picrorhiza species belongs to the genus Picrorhiza and are characterized into two species Picrorhiza Kurroa, found mainly in dry western Himalayas, and Picrorhiza scrophulariflora, found mainly in dry eastern Himalayas. The specific name kutki is derived from the ‘Karu” the Punjabi name of the plant, which also means bitter.
Picrorhiza is mainly used in jaundice, bile disorder and other ailments of liver. This drug is known for its hepatoprotective properties.
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2. Common Names
- Family – Scrophulariaceae
- Hindi Name – Katuka, Kuru, Kutki
- English Name – Picrorhiza, Hellebore
3. Vernacular Names
- Assamese – Katki, Kutki, Kash
- Bengali – Katki, Kuru
- Gujrati – Kadu, Katu
- Kannada – Katvkarohini
- Malayalam – Katukurohini
- Marathi – Kutaki, Kutuki
- Oriya – Katuki
- Tamil – Katukurohini
- Telugu – Katuka-rogoni
4. Synonyms
- Amaghni – It reduces ama.
- Arista – It safeguard against disease.
- Ashoka – It relieves pain and cures disease.
- Ashokarohini – It is a regenerative drug; it cures many diseases by strengthening liver and purifying blood.
- Chakrangi – It has circular marking on the surface.
- Katambhara – It has pitta virechaka action.
- Katvi – It is unpalatable.
- Krushnabheda – On barking of rhizome, blackish portion is seen in the middle of it. It is purgative in nature.
- Matsyapitta – It is bitter in taste like bile of fish.
5. Classical Categorization
- Charaka Samhita – Bhedaniya
- Sushrut Samhita – Patoladi
- Dhanvantari Nighantu – Guduchyadi varga
- Madanpal Nighantu – Abhayadi varga
- Kaiyadev Nighantu – Oshadi varga
- Raj Nighantu – Pippalyadi varga
- Bhavaprakasha Nighantu – Haritakyadi varga
6. Distribution
It is high-altitude plant, found in alpine Himalayan region from Kashmir to Sikkim at an elevation of 2,500 to 4,500 m. The plant grows in mountainous places and bare hill sides as well as on the ledges of rocks. It is also found in Pakistan, Tibet, west of China, and north Burma.
Chamba, Kangra, Madi, Shimla, Kinnaur, Lahaul, and Spiti district are the important habitat in Himachal Pradesh of India for this plant.
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7. Morphology
It is small herb with creeping rhizome, is bitter in taste and grows in rock crevices and moist, sandy soil. It is 6 to 10 inch tall.
Leaves – Leaves are basal, alternate, acuminate, serrate, stalked, winged, oblanceolate, or narrowly spathulate, each leaf is 2 to 6 cm long and 0.5 to 1.2 cm wide, usually 10 to 20 per rosette.
Flower – Flowers are white, or pale purple and borne on a tall spike. Calyx is generally five in number, corolla has four lobes, 9 to 10 mm long and bilabiate, stamens are slightly 4, inserted on corolla tube, stigma capitate.
Fruits – Fruits are ovoid and swollen capsules, tapered at top, dehiscing into four valves and 6 to 10 mm long.
Seeds – Seeds are numerous and ellipsoid, seed coat is very thick and transparent.
Rhizomes – Subcylindrical, straight or slightly curved, 2.5 to 12.0 cm long to 0.3 to 10 thick, externally grayish-brown, surface rough due to longitudinal wrinkles, circular scars of roots and bud scales, sometimes roots attached, tip ends in a growing bud surrounded by a tufted crown of leaves.
Root – Thin, cylindrical, 5 to 10 cm long and 0.5 to 1.0 mm in diameter, straight or slightly curved with a few longitudinal wrinkles and dotted scars, mostly attached with rhizomes, dusty-grey, fracture short, inner surface black with whitish xylem.
8. Ayurvedic properties
Rasa (Taste): It has Tikta (astringent) taste.
Virya (Potency): It is cold in nature (sheeta).
Vipaka (Post-digestive taste): The post-digestive taste is katu (bitter).
9. Chemical Constituent
The active constituents are obtained from the root and rhizomes. The principal active constituent is known as “kutkin” and it is a mixture of kutkoside and picroside. Other identified active constituents are apocynin, drosin, and nine curcurbiyacin glycosides.Apocynin is a catechol that has been shown to inhibit neutrophil oxidative burst in addition to being a powerful anti-inflammatory agent while the curcurbitacins have been shown to be highly cytotoxic and posses antitumor effects.
10. Identity, Purity, and Strength
- Foreign Matter – Not more than 2%
- Total Ash – Not more than 7%
- Acid-insoluble ash – Not more than 1%
- Alcohol-soluble extractive – Not less than 10%
- Water-soluble extractive – Not less than 20%
(Source: The Ayurvedic Pharmacopeia of India 1999)
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11. Ayurvedic and Pharmacological Actions
Ayurvedic Action
The main actions of Katuki are purgative, appetizer, digestive, cardiotonic, anthelmintic, antipyretic, purification of milk, pacify blood abnormalities.
- Dohakarma – Kaphapittahara
- Dhatukarma – Sthanya shodhan, raktadosha
- Malakarma - Bhedana
Pharmacological Action
It is the most valued for its hepatoprotective effect, but it also shows anti-inflammatory, antioxidant, choleretic, and immunomodulatory actions. Other pharmacological actions are antipyretic, antibacterial, smooth muscle relaxant, antispasmodic, antiviral, antibacterial, cholagogue, antioxidant, free radical scavenger, antimicrobial, antihepatotoxic, antiasthmatic, digestive, antidiabetic, antiarthritic, and hypolipemic effects.
12. Health Benefits
It is mainly used in jaundice, diabetes, asthma, cough, blood disorders like jaundice, anaemia, burning sensation, disease of kapha, anorexia, fever caused by pitta, poisoning, cardiac disease, skin disease, worm infestation.
Kutki is mainly known for its hepatoprotective properties, it is effective in jaundice, bile disorders, and other aliments of liver. The dried roots and rhizomes are used as hepatoprotective, immunomodulatory agent particularly for liver disorders and jaundice, fever, dysentery and diarrhoea. It is also useful in epilepsy, cough, swollen piles, leukoderma, and ascites.
13. Therapeutic Uses
Abnormal Belly - Take 50 grams of Picrorhiza Kurroa root powder with 200ml water, boil till three-fourths of the water evaporates, and take this fresh decoction daily for 21 days. Helps to induce 4-5 motions on average, leading to a reduction of girth.
Indigestion - Take 5 grams Picrorhiza Kurroa root powder with water daily.
Jaundice - Take 5 grams of each, Picrorhiza Kurroa root powder and Turpeth root powder, and mix them well. Take it with hot water, twice a day, daily.
Liver Health - Take ½ tsp of Picrorhiza Kurroa root powder with 1 tbsp of aloe vera juice and 1 tsp of honey, mix them well, and take them after a meal.
Blood Sugar Levels - Take ½ tsp of Picrorhiza Kurroa root powder with ½ tsp of Berberis Aristata powder mixed in ¼ cup of warm water thrice a day.
Arthritis - Make a decoction of ¼ tsp Picrorhiza Kurroa root powder, ½ tsp Ginger, and 1 tsp Castor Oil. Mix them with warm water and take them before going to bed.
Heart Disease – Liquorice and Picrorhiza Kurroa is given in form of paste with sugar water.
Hyperacidity - Picrorhiza Kurroa powder mixed with sugar is given to get relief from hyperacidity.
Purification of Breast Milk – Decoction of Picrorhiza Kurroa is given.
14. Official Part Used
Dried Rhizomes
15. Doses
- Powder – 500 mg to 1 g
- For Purgation – 3 to 6 gm
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16. Picrorrhiza Green Tea
This tea helps to improve digestion and immunity of the body, it is also helpful to maintain blood sugar levels. You can add this tea to your brunch menu.
Ingredients
- Water – 1 ½ cup
- Picrorhiza Kurroa Root Powder – ½ tsp
- Green Tea – ½ tsp
- Berberis Aristata Powder – ½ tsp
- Cinnamon Powder – ¼ tsp
- Nutmeg Powder – ¼ tsp
- Black Pepper Powder – ¼ tsp
- Black Salt – ¼ tsp
Method
- Heat the pan and add water, start to boil.
- Add all the ingredients except black salt.
- Boil for 2-3 minutes.
- Strain the tea in a cup with help of a tea filter.
- Add black salt according to the taste, mix it and drink hot.
- You can also add lemon.