Vernacular Names & Parts Used

Ravanchini, botanically identified as Rheum Emodi, is commonly known as Revandchini, Revanchini, Ravanchini, and Indian Rhubarb Root in Ayurvedic and regional herbal traditions. The thick underground rhizome and roots are harvested from mature plants, cleaned, sliced, and naturally dried to retain their characteristic potency.

Ayurvedic Properties & Common Uses

In classical Ayurveda, Ravanchini is described with Tikta (bitter) and Kashaya (astringent) rasa, Ushna virya, and Laghu–Ruksha guna, traditionally associated with balancing Kapha and Pitta doshas. Ayurvedic texts reference Ravanchini roots in digestive cleansing and internal purification-oriented formulations, used as part of compound preparations rather than standalone intake.

Traditional practice emphasizes accurate processing, controlled dosage, and formulation-based use under expert supervision, aligning with long-standing Ayurvedic principles and textual guidance.