Ankola (Ankola (Dirghakila, Nikochaka)) - Ayurvedic Properties & Benefits

Ankola (Alangium salviifolium) is a plant used in Ayurveda for various therapeutic purposes. Classical texts describe its fruit as fishy-smelling and cooli...

Ankola (Ankola (Dirghakila, Nikochaka))

Ankola (Alangium salviifolium) is a plant used in Ayurveda for various therapeutic purposes. Classical texts describe its fruit as fishy-smelling and cooling, with Kapha-alleviating properties. The root is also mentioned for its medicinal benefits.

Botanical name: Alangium salviifolium. Also known as: Sage leaved Alangium, Dhera, Ankol, Akola, Ankota, Deerghakeela, Nikochaka, Peetasara, Tamraphala, Hundika, Rudamallika, Kotara, Gudhapatra, Madana, Rechi, Gandhapushpa, Bhusita, Irikilla, Guptasneha, Elangi, Alandi, Alanji, Irinzil, Angolam, Ankolam, Uduga Chettu, Ankolamu, Kudagu, Ankola, Ankole-mare, Aankod, Badh Aankod, Aankoda, bagh, akarkanta, Ankol, Ankol, Aankola.

Properties

Laghu (light), Snigdha (smooth), Teekshna (strong, piercing)

Dosage

The maximum dosage for the plant should not exceed 2g. Ankol oil: 2 to 15 drops. Root bark powder: 125 – 2000mg. Leaves: less than 2g. Fruits: less than 2 g. Seeds: less than 2 g. Bark decoction: 20–40 ml. Prepared by boiling 5–10 grams of dried bark in 200 ml of water until reduced by half. Root powder: 1–3 grams, often mixed with honey or warm water. For fever: Ankol root bark in a dosage of 250 mg to 500 mg. Churna (powder): 3–6 g. Kwatha (decoction): 50–100 ml

Classical attributes

Benefits

Traditional uses

Dosha effects

Preparation methods

Contraindications

Side effects

Interactions

Ayurvedic karmas

Classical clinical indications