Almond's Details & Specifications

   (2 diseases can be cured by almond. Click here to find more)
 
Botanical Name :  Terminalia catappa
Hindi Name :  Jangli Badam (View Name of this herb in more Languages)
English Name :  Almond
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Category

 :  Demulcent
 
 

Source
Root :  Dried
Seed :  Ripe and dried
N/A :  N/A
 
 

Family

 :  Rosaceae
 
 
Geographical Source
The plant is indigenous to Asia and is found in following countries:- Afghanistan Africa Asia California France India Iran Italy In India it is cultivated in cooler parts i.e. Kasmir and Punjab.
 
 

Identification
Organoleptic characteristics
Colour :  N/A
Seeds :  Almond
Taste :  N/A
Size :  N/A
Physical Standards
Total Ash :  N/A
Moisture :  Not more than 8.0%
 
 

Chemical Constituents
Major
Major chemical constituents responsible for physicochemical and therapeutic action of the herb are:- Mixed oil (40%) Protein (45%) Glycoside Amygdalin
 
Minor
Minor chemical constituents of this herb are :- Ferment emulsin Glucose Prussic acid Essential oil Benzaldehyde The Bitter Almond differs from the Sweet Almond in containing a colourless, crystalline glucoside, amygdalin. This substance is left in the cake obtained after the oil has been expressed, and can be extracted from it by digestion with alcohol. The Bitter Almond seed also contains ferment emulsin, which in presence of water reacts with glucoside Amygdalin yielding glucose, prussic acid and the essential oil of Bitter Almonds or Benzaldehyde that is not used in medicine. Bitter Almonds yield from 6 to 8 per cent of prussic acid that is a valuable remedy for some diseases however it is deadly poisonous and its action is extremely rapid.
 
 

Storage
To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions:- Air tight containers Protection from light