Goksura Fruit Whole

Botanical Name: Tribulus terrestris

Common Name:

• English:  Tribulus, Gokharu, Punctur vine, Land-Caltrops
• Also, known as:  Cat’s head, Chotagokhru, Cows hoof, Croix de chevalier, Croix de malte, Dars elaguz, Dava-tehokourtdi, Demirdiken, Deshi gokhru, Devil’s thorn, Ekanty,Eskrundki, Espaakh, Espigon, Gai ma duong, Gatha, Ghota, Goathead, Gokharu gokhru,  Herbe terrestre, Ikshugandha, Jili, Jilisi, Kandaai, Khar-ekhasak Khurd, khark teharouk khark mithogokharu, Naalkhar, Naam din, Nana gokharu, Nature’s viagara, Neggilamullu, Neggilu, Nerenchi, Nerinjil, Nerunjil, Ookharu, pakhda, Outb, Pakhda, Pakhra, Palleru, Palleru kaya, Palleruveru, Pedda palgeru, Qutiba, Saligot terrestre, Sannanaggilu, Sannaneggilu, Sarang, Sarate, Sekal-tali, Sharwandi, Sher sher, Shitsurishi, Small caltrop, Svadamstraa, Tahkandi, Tatle, Teufelsdorm, Texassandbur, Traikantaka, Tribolo commune, Trikanta, Tribule couche, Tribule terrestre, Tsi li, Vejtidsel, Zama, Teharpar, Kharkhassak, Khorbar, Khokkrasun, Kouleh-tighak, Krunda, land caltrops, Malteserkors, Meetha gokhru, Mexican sanbur, Michirkand, Mithagokharu, Abrojo, Abrojos, Akanti, Alaf-e-kanguereh, Baijili, Bastitaj, Be tha gokharu, Bethu, Bhakhra, Bullhead, Burnut, Burra gookeron, Calthrop, Caltrap, Caltrop, Gokhur, Gokshura, Goksuraka, Gokhri, Gokhurkata, Gokhyura, Gukhura, Hamabishi

Origin: India

Harvested: Wild

Parts Used: Fruit                                                                 

General Information:

Tribulus terrestris fruit is round shaped with 5 to 12 mm in diameter. The color of the dried fruit is yellow green, and taste is bit bitter. Goksura consists of root of Tribulus terrestris. annual prostrate herb, rarely perennial common weed of the pasture lands, road sides and other waste land, chiefly growing in hot, dry, and sandy regions throughout India.  

Tribulus terrestris is also known as “Gokshru” in Sanskrit language. The reason behind the name is the shape of the fruit which resemble the hoof of the cow. In India, it is mostly known as corrupted word “Gokharu”, but in western countries, it is known as “Puncture vine”.

How to use:   

Decoctions are suitable for roots, barks, large seeds & berries, and other dense material. The simple way to make decoction is, in a saucepan, add 1 tablespoon of dried herbs to 1 cup of water. Bring the water to boil, reduce heat and simmer for 30-60 minutes. Strain and squeeze out as much as liquid as possible and enjoy!

Tips:

• You can sweeten your herbal decoctions with bit of honey, natural fruit juice, stevia leaves powder and or licorice root powder.

Precautions: 

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

All information on this website is for educational purposes ONLY.

This information has not been evaluated by Health Canada.

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