Ayurvedic Properties
- Taste (Rasa)
- Astringent (Kashaya), Bitter (Tikta), Sweet (Madhura)
- Quality (Guna)
- Light (Laghu), Unctuous (Snigdha)
- Potency (Virya)
- Cold (Sheeta)
- Post-digestive (Vipaka)
- Sweet (Madhura)
- Key Constituents
- Rose oil (essential oil), Geraniol, Citronellol, Nerol, Phenyl ethyl alcohol, Tannins
- Also Known As
- English: Rose, Cabbage Rose
Sanskrit: शतपत्री, तरुणी, कर्णिका, चारुकेशिनी
Hindi: गुलाब
What is Rose (Gulab / गुलाब)?
Gulab (Rose, Rosa centifolia) is extensively cultivated across India. The flowers are 4-5 inches across and highly fragrant. Rose water (Gulab Jal) is widely used in cooking, medicine, and cosmetics. Rose oil (Gulab ka Attar) is one of the most expensive essential oils. The flower petals are used in Gulkand (rose petal preserve), which is cooling and useful in Pitta disorders. Roses come in various colors - red, pink, white, yellow. The red rose is most commonly used medicinally. The rose hips are also nutritious. Rosa alba (Sevanti Gulab) is the white variety used as a mild laxative. Dose: Gulkand 2-4 tola. Verse: 11-13.
Source: Bhavaprakash Nighantu, Varga 4
Therapeutic Actions (Karma)
- Hridya (cardiotonic)
- Varnya (complexion enhancer)
- Grahi (absorbent)
- Dipana (appetizer)
- Tridoshahara (balances all three doshas)
Source: Bhavaprakash Nighantu, Varga 4
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.