Vernacular Names & Parts Used

Mamejoa, botanically identified as Enicostema Axillare, is traditionally known as Mamejava, Mamijava, Nagajihva, and Indian Gentian across different Ayurvedic and regional traditions. It is a whole plant herb, harvested during optimal maturity, shade-dried, and processed carefully to preserve its intense natural bitterness and phytochemical integrity.

Ayurvedic Properties & Common Uses

In Ayurvedic texts, Mamejoa is classified with Tikta (bitter) rasa, Laghu–Ruksha guna, and Ushna virya, traditionally associated with balancing Kapha and Pitta doshas. Classical literature describes its use in digestive support formulations, metabolic balance preparations, and detoxifying herbal compounds.

Traditionally, Mamejoa is processed as Kwatha (decoction), Churna (powder), or infused extracts, following purification and measured preparation methods as described in Ayurvedic references. Ayurvedic practice emphasizes controlled dosage, proper processing, and expert supervision while incorporating this herb into compound formulations.