Vernacular Names & Parts Used

Kali Daraksha, botanically identified as Ribes Nigrum, is traditionally known as Black Currant, Kali Daraksha, Ribes Fruit, and Krishna Daraksha in Ayurvedic and regional traditions. The dried whole berries are collected from mature shrubs, carefully cleaned, and naturally dried to retain their phytochemical content and potency.

Ayurvedic Properties & Common Uses

In Ayurveda, Kali Daraksha is described with Kashaya (astringent) and Madhura (sweet) rasa, Sheeta virya, and Laghu–Snigdha guna, traditionally associated with balancing Pitta and Kapha doshas. Classical texts reference Kali Daraksha in immune support formulations, anti-inflammatory preparations, digestive tonics, and rejuvenating herbal blends.

Traditionally, Kali Daraksha is processed into Churna (powder), decoctions, and compound herbal formulations, following purification and drying methods as per Ayurvedic texts. Proper dosage, expert supervision, and careful incorporation into formulations are emphasized for maximum therapeutic benefit.