CHEBULIC MYROBALAN BLACK MYROBALAN

CHEBULIC MYROBALAN BLACK MYROBALAN

Tam= Kadukai ,Hindi= harad, Haritaki, Mal=Kadukka, Kannada=AAlalae kaayi

Several unrelated plants are referred to as ‘Myrobalans’ creating more confusion as to the proper identity of the plant of interest. Such limitless confusions led to the birth of botanical nomenclature – a tool aimed at precision of identity. The plant of our present interest is Terminalia chebula [kadukkai in Tamil] and the close cousins of this plant are Terminalia catappa [Indian Almond= வாதாம் கொட்டை] and Terminalia arjuna [மருத மரம்]-a tree abundant in Madurai region causing the now Madurai to be originally named ‘MARUDHAI’ that got transformed as ‘MADHURAI’.

Even today villagers of the area use the name ‘MARUDHAI’ and the average perception is ‘the villagers mispronounce the name. However the mutilated name ‘Madurai’ is the mispronounced one and  has come to stay, while the name ‘MARUDHAI’ was not wrong in the true sense.   Be that as it may, let us understand BlackMyrobalan –‘Terminalia chebula. 

Almost the entire of Southern and South East Asia serves  the home for T.chebula. The tree can grow to a height of 30 ft or more and has an imposing appearance while fruits are humble small drupes holding a single seed each. The seeds are typically black and were used in making a dark ink [named Indian Ink] for scribing documents in olden days.

Chebula seeds constitute a major ingredient in TIPHALA [திரிபலா சூரணம்]

Reports show that ‘Sand box’ foundation laid in the days of ‘Kakatiya’ dynasty had extensively used fruits of chebula , sand, and Lime –jaggery mix for buildings to withstand earth quakes.

Chebula does not seem to have a place in culinary schedules though it is a prominent component in Ayurvedic preparations. Chebula boiled in water  to yield an extract is said to be a good laxative.  

Chebula has a variety of glycosides ,Triterpenes, Chebulosides-two versions and Chebulin which has gallic acids conjugated with Coumarin . Several phenolic compounds Glucopyranose, gallic acid, chebulinic acid are known.

Fruit extracts by boiling in water are said to possess antimicrobial property. Despite its limited value in culinary prescriptions, chebula is a common stuff in South Indian kitchen. Young seeds of chebula are excellent antidotes in controlling cough and sore throat. A seed held in the mouth promotes salivation that relaxes the chemical reserves that soothe the sore and suppress the tendency to cough.  

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