KAKAD SINGHI (Pistacia chinensis)
Nepali Name: ककड़ सिङ्गी, Kakad Singhi
Scientific Name: Pistacia chinensis
Hindi Name: काकर सिंघी, Kakad Singhi
Traditional Uses and Process of Use:
1. Tonic and Expectorant Properties:
• Kakad Singhi is known for its tonic and expectorant properties.
• It is traditionally used to enhance overall well-being and support respiratory health.
• This herb is employed in Ayurveda to address cough and conditions like phthisis (a wasting disease, often referring to tuberculosis).
• It helps in relieving respiratory distress and promoting respiratory health.
• Kakad Singhi is utilized in managing fever, suggesting its potential antipyretic properties.
• It may aid in reducing body temperature during febrile illnesses.
4. Asthma Support:
• In Ayurvedic practices, Kakad Singhi is recommended for asthma management.
• It may help in alleviating symptoms and improving respiratory function.
5. Dysentery Treatment:
• The powdered form of insect galls, when fried in ghee, is administered orally to address dysentery.
• This traditional remedy indicates its use in gastrointestinal issues and as an anti-dysenteric agent.
6. Administration in Respiratory Conditions:
• For respiratory concerns such as cough, phthisis, and asthma, Kakad Singhi can be consumed in various forms like decoctions, powders, or as recommended by Ayurvedic practitioners.
7. Dysentery Remedy:
• To treat dysentery, the powdered insect galls are specifically prepared by frying them in ghee before oral consumption.
• This method is a traditional approach to harness the therapeutic benefits for gastrointestinal issues.
