ABSTRACT

INTRODUCTION The study focuses on identifying the source of the Prachinamalaka plant mentioned in Ayurvedic texts such as Shivakosha, with the help of pharmacognosy and rasa pariksha. The plant is categorized as one of the Leshokta plants, with its references available in the Phalavarga of Samhitas and Nighantus. Morphological similarities indicate two potential sources: Flacourtia montana (red-colored fruits resembling Prachinamalaka) and Baccaurea courtallensis (wild edible fruit in Kerala with traditional uses). The study aims to analyze and determine the plant’s source. Rationale of study - The experiment of taste determination of Flacourtia montana and B. courtallensis has been conducted as two source plants of Prachinamalaka (Leshokta dravya). Materials and Methodology: 1. Fruits of Flacourtia montana (F. montana) and Baccaurea courtallensis (B. courtallensis). 2. Standard proforma for taste determination (Pilot study by Nisteshwar et al.) Experimental Steps: - Fruits were authenticated by regional research institutes. - Macroscopy (pharmacognosy) of the fruits was conducted. - Samples were preserved as voucher specimens in a departmental laboratory. - Rasa pariksha was conducted on 35 healthy volunteers for both fruits. Procedure: For B. courtallensis: Rind and pulp were tested separately using 5ml juice samples. For F. montana: Whole fruit samples were tested. Volunteers underwent preliminary screening using the ‘Ashtavidh Pariksha’ method and provided informed consent before the study. Observations on taste and aftertaste were documented via a structured questionnaire. Results: - Pharmacognosy findings: F. montana: Red, cherry-sized fruits; sour and sweet taste; ethnomedicinal use for jaundice and abdominal disorders. B. courtallensis: Pinkish-red fruits, wild edible, sour taste, traditionally used for pickling, and as anti- toxic and anti-inflammatory medicine. Taste observations (Rasa Pariksha): B. courtallensis: Amla (sour) rasa and Tikta-Kashay (bitter-astringent) anurasa for rind; Amla rasa for pulp. F. montana: Amla (sour) rasa and Madhur (sweet) anurasa. Volunteer responses highlighted distinct sensations like salivation, tingling, and pleasurable bodily effects from both fruit samples, which denotes more of sour taste. Discussion: - The experimental study established Baccaurea courtallensis as a possible source for Prachinamalaka based on taste similarity (Amla Rasa) and traditional knowledge from local uses. Pharmacognosy findings also support Flacourtia montana due to morphological parallels. However, traditional uses, suggest that both plants could potentially serve as sources for Prachinamalaka, depending on regional interpretations. Conclusion: - The study concluded that B. courtallensis is closer to the description of Prachinamalaka as per the rasa pariksha experiment, with supporting traditional and morphological evidence. However, a single rasa determination cannot definitively confirm the source. Further comprehensive research involving larger populations and advanced methodologies is necessary to reach a final conclusion about the textual Prachinamalaka plant. Keywords: Prachinamalaka, Leshokta, Phalavarga, Samhitas, Nighantus, Morphology, Flacourtia montana, Baccaurea courtallensis
Publication date: 01/04/2026

https://www.ijbpas.com/pdf/2026/April/MS_IJBPAS_2026_10092.pdf

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https://doi.org/10.31032/IJBPAS/2026/15.4.10092