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Almond Details & Specifications |
| Useful
Link |
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| Botanical Name |
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Terminalia catappa |
| English Name |
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Almond |
| Hindi Name |
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Jangli Badam |
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| CATEGORY |
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Demulcent |
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| SOURCE |
| Part used |
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State of the part used |
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Root |
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Seed |
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Ripe and dried |
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| FAMILY |
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Rosaceae |
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| GEOGRAPHICAL SOURCE |
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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.
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| IDENTIFICATION |
| Organoleptic characteristics |
| Colour |
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| Odour |
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Odourless liquid |
| Taste |
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Tasteless |
| Size |
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N/A |
| Physical
Standards |
| Total Ash |
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N/A |
| Moisture |
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Not more than 8.0% |
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| CHEMICAL CONSTITUENTS |
| Major |
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Major chemical constituents responsible for physicochemical and therapeutic action of the herb are:-
Mixed oil (40%)
Protein (45%)
Glycoside
Amygdalin
/p>
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| Minor |
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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.
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| CULTIVATION |
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The climatic conditions suitable for cultivation of this herb are:-
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| STORAGE |
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To maintain physicochemical properties and medicinal values of the herb it is recommended to maintain following storage conditions:-
Air tight containers
Protection from light
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