Overview
Frankincense is one of the herbs traditionally used in Ayurveda for inflammation. Kunduru (Frankincense/Indian Olibanum) is the gum-resin of Boswellia species. It is a fragrant resin used both as incense and medicine. The drug has notable anti-inflammatory and analgesic properties attributed to its boswellic acid content. It is used in joint disorders, wound healing, and as a fumigant. The gum-resin is yellowish and aromatic with bitter-sweet taste.
How Frankincense Helps with Inflammation
According to Ayurvedic pharmacology, Frankincense has specific properties that make it valuable for addressing inflammation:
- Potency (Virya): Sheeta (cold)
- Post-digestive (Vipaka): Katu (pungent)
- Taste (Rasa): Tikta (bitter), Madhura (sweet)
- Qualities (Guna): Laghu (light)
Ayurvedic Properties
- Taste (Rasa)
- Bitter (Tikta), Sweet (Madhura)
- Quality (Guna)
- Light (Laghu)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Pungent (Katu)
- Key Constituents
- Pinene, dipentene, phellandrene (Boswellic acids, Resin, Gum, Volatile oil)
- Also Known As
- English: Frankincense, Indian Olibanum
Sanskrit: कुन्दुरु, कुन्दुरुक, शल्लकी निर्यास, सुगन्धद्रव्य
Hindi: कुन्दुर, लोबान
Other Herbs for Inflammation
See all herbs for inflammation on the Inflammation page.
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.