Ayurvedic Properties
- Taste (Rasa)
- Astringent (Kashaya), Sweet (Madhura)
- Quality (Guna)
- Heavy (Guru), Dry (Ruksha)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Sweet (Madhura)
- Key Constituents
- Vitamin C (high), Pectin, Tannins, Carotenoids
- Also Known As
- English: Guava
Sanskrit: अमृतफल, बीजपूरक
Hindi: अमरूद
What is Guava (Supari / अमरूद / Amrud)?
Amrud (Guava) is a small tree introduced to India from tropical America but now widely cultivated across the country. The fruit is very popular and is one of the richest sources of Vitamin C. The ripe fruit is sweet-astringent and is eaten fresh. The unripe fruit is more astringent and used in diarrhea. The leaves are used in diarrhea and dysentery (leaf decoction). The bark is astringent. However, guava is considered somewhat Vatakara (Vata-aggravating) and should be eaten in moderation by Vata constitution individuals. The fruit seeds are hard and may cause constipation in some people. Dose: As food; leaf decoction 1-2 tola. Note: This is a later addition as guava is a New World fruit.
Source: Bhavaprakash Nighantu, Varga 6
Therapeutic Actions (Karma)
- Grahi (absorbent)
- Vatakara (increases Vata)
Source: Bhavaprakash Nighantu, Varga 6
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.