Ancient Herbs
Modern Evidence

Ayurvedic Herbs Encyclopedia

Nagini (Tambuli, Nagapushpi, Nagavallari)

Nagini, botanically known as Croton oblongifolius, is a medicinal plant used in Ayurveda traditionally for digestive support, to sharpen appetite, and for its anti-inflammatory action for joint pain and muscle soreness. It is also used in treating hepatomegaly, fever, intestinal worms, ascites, epilepsy and snake poisoning.

Botanical name: Croton oblongifolius. Also known as: Nagadanti, Nagini, Chucka, Patraja, Thetyin-gyi, Sanguineta.

Properties

Anti-inflammatory action, Antipyretic action, Appetite enhancement, Increased gastric acid secretion

Dosage

Leaf Decoction: Boil 5–10 g of dried leaves in 200 ml water for 10 minutes, strain and sip hot, 1–2 times daily. Powder (Churna): 1–2 g (approximately ¼ tsp) with warm water, post-meal, once daily. Extract Tincture: 10–20 drops of a 1:5 ratio alcohol extract in water, 2 times per day. Root bark decoction: 15-20 ml to treat hepatomegaly and fever. Seed powder: 4-5 g with hot water to induce purgation.

Classical attributes

Benefits

Traditional uses

Dosha effects

Preparation methods

Contraindications

Side effects

Interactions

Clinical evidence

Limited clinical trials and animal studies suggest potential benefits for muscle soreness, fever reduction, anti-inflammatory effects, and appetite enhancement. Large-scale human trials are still lacking.

Ayurvedic karmas

Classical clinical indications

Frequently asked questions

What is Nagini?

Nagini, botanically known as Croton oblongifolius, is a medicinal plant used in Ayurveda traditionally for digestive support, to sharpen appetite, and for its anti-inflammatory action for joint pain and muscle soreness. It is also used in treating hepatomegaly, fever, intestinal worms, ascites, epilepsy and snake poisoning.

What are the benefits of Nagini?

Palatable. Alleviates Kapha. Alleviates Pitta

How is Nagini used in Ayurveda?

Leaf Decoction: Boil dried leaves in water, strain, and sip.