Fagonia Arabica Herb Cut (Dhamasa)

Botanical Name: Fagonia arabica

Common Name:

• English:  Khorasan thorn

• Ayurvedic: Dhanvayaasa, Dhanvayavaasa, Dhanvayaasaka, Duraalabhaa, Samudraantaa, Gaandhaari, Gandhari,Dhanvayas,

• Unani: Dhamaasaa.
• Also, known as: Dhamasa, Dhamaasaa, Kachhuraa, Anantaa, Ananta, Duhsparshaa, Duhsparsa, Duralambha, Dhanvyasakah, Virupa, Duralabha, Durlabha, Dhamaaso, Damahan, Dhamaasa, Hinguaa, Dhanhare, Kodittuva, Dama, Dhamah, Dhamaha, Tulganari, Chittigava, Gilaregati, Badavard, Baadaaward, Shawka al-Baidaa, Shukaaa, Aqsoon, Fagonie, Fagonia, Dhamah, Dhamaha, Dama, Dhamaan, Damahan, Dhamhar, Dusparsha, Dramah, Dhamaya, Soochi Booti, Shokai, Kodittuva, Tulganari

Origin: India 

Harvested: Wild

Parts Used: Entire plant                                                              

General Information:

Fagonia arabica is a short shrub that commonly grows in deserts. It is mostly mistaken for camel thorn, but both are very different altogether.

The tap root externally brownish green, rough, with longitudinal striations, centrally yellowish-green; fracture, fibrous. Length of stem pieces 0.3 to 1.4 cm thick, of flexible lengths. Green when they re young and brown when mature; two pairs of spines present at each node, spines sharp, slender, 1 to 2 cm in length; external surface of stem green and whitish brown when they dry, striated; transversely smoothened surface showing a thin bark and prominent wood, bark peeling from stem; fracture, short.Its leaves are small, subsessile, linear, and oblong.Entire leaflets are green or blackish brown, 0.5 to 1 cm in length and 0.05 to 0.15 cm in width, without any prominent midrib region projected above the level of lamina. Flowers are small, pale rose or purple, pedicels slender, 6 to 10 mm long; sepals 3 to 5 mm long, ovate, aristate; petals twice if the sepals, spathulate, claw long; ovary hairy, style tapering.

Historians believe that Arabs were the first people to have used this herb for medicinal purposes. It is also said that Indians were the first. The thought school remains divided on who discovered this herb, but no matter who did, this herb is widely used by a lot of people across the globe. Its benefits have been proven repeatedly and it has gained a lot of popularity and has come in the common use of the people. It has found its place in Ayurveda, homeopathy and even the modern medicine.

How to use:

Hot Infusion:

The basic method for dried herbs and flower is, take 2-3 tablespoons of dried herb in a cup or teapot. Pour hot water over it and cover it with lid for 10-30 minutes. Hot water is needed to draw out the antioxidants, enzymes, vitamins, flavonoids, and volatile oils from the botanicals. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal tea with a bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.
• You can make ice cubes or pops by freezing tea in ice trays or pop molds.

Precautions: 

You should consult with a qualified healthcare practitioner before using any herbal products, particularly if you are pregnant, nursing, or on any medications.

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This information has not been evaluated by Health Canada.

This information is not intended to diagnose, treat, cure, or prevent any disease.