Chanchu (Chanchu (Chincha, Chanchuki, Dirghapatra, Satiktaka)) - Ayurvedic Properties & Benefits

Chanchu is an Ayurvedic herb traditionally used for its cooling, purgative, and dosha-balancing properties. It is also used as a poultice for wound healing...

Chanchu (Chanchu (Chincha, Chanchuki, Dirghapatra, Satiktaka))

Chanchu is an Ayurvedic herb traditionally used for its cooling, purgative, and dosha-balancing properties. It is also used as a poultice for wound healing.

Botanical name: Corchorus fascicularis. Also known as: African Jute, Bhirupatrika, Chanchu, Chanchuputra, Chanchura, Bankosta, Chunchi, Khetapat, Kost, Chunchali soppu, Hirankuri, Motibahuphali.

Properties

Sweet (Madhura), Bitter (Tikta), Sticky (Picchila), Slimy, Heavy (Guru), Cooling (Sheeta)

Dosage

Decoction: 20-30 ml, Leaf Powder: 3–6 g per day, Children (under 12): 1–2 g leaf powder once daily, Fluid Extract: Standardized to 1:1 concentration, 1–2 mL, thrice daily

Classical attributes

Benefits

Traditional uses

Dosha effects

Preparation methods

Contraindications

Side effects

Interactions

Clinical evidence

No modern clinical trials were found for Chanchu (Corchorus fascicularis). Therefore, the evidence strength is based on traditional Ayurvedic texts.

Ayurvedic karmas

Classical clinical indications