Uses of kachnar: If ‘Kachanar’ is called a unique treasure of nature, then it would not be wrong to say so. There are countless benefits hidden in it, which shows the magic of ‘Kachnar’ from joint pain, from the problem of thyroid, lumps to repair the digestion of the stomach. Let’s know about the benefits related to it.
The plant of ‘Kachnar’ is known for its beautiful flowers. Its scientific name is ‘Bauhinia Varigata’, it is found from China to South-East Asia and Indian subcontinent. It is very much liked in India, especially in hilly areas and Himachal Pradesh is a prominent place.
Also done in festivals Use its flowers
According to a study published in the International Journal of Pharmaceutical Sciences, the plant has become effective in the treatment of various diseases such as Ayurveda, Siddha, Unani and traditional Chinese medicine. Apart from its medicinal importance, B.C. Veriangata also has cultural significance in many areas. It is often honored for its beauty and symbolic value, its flowers used in religious ceremonies, festivals and cultural programs. Plantation with folklore, mythology and local traditions further outlines its cultural significance in various communities. Goddess Lakshmi and mother Saraswati are offered in our country.
It is mentioned in various texts of Ayurveda. Whether it is its bark, flower or leaves or other part, it acts like a medicine. The vegetable of ‘Kachanar’ improves the digestion of the stomach, which proves to be helpful in removing constipation, gas and indigestion.
Skin related problems get relief
It is also considered beneficial for the skin. Antiseptic properties are found in the flowers and bark of ‘Kachnar’, which relieves skin related problems like itching, boils and herpes. Also, it is considered effective in curing thyroid and lumps. In Ayurveda, ‘Kachnar’ is considered useful for reducing thyroid and lumps in the body. It is considered beneficial in fixing blood-pet and problems related to it. Not only this, ‘Kachnar’ vegetable is also made. In Himachal, it is called ‘Karali’ or ‘Karayalati’ in the local language. Its taste is slightly bitter, but after cooking it is very tasty to eat.
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