Vernacular Names & Parts Used

Saptrangi, botanically identified as Salacia Chinensis, is traditionally known as Saptrangi, Saptarangi, Saptachakra, and Ponkoranti in various regional and Ayurvedic traditions. The roots and woody stems are primarily used, carefully harvested from mature plants and shade-dried to maintain their natural constituents.

Ayurvedic Properties & Common Uses

In classical Ayurveda, Saptrangi is described with Tikta (bitter) and Kashaya (astringent) rasa, Ushna virya, and Laghu–Ruksha guna, traditionally associated with balancing Kapha and Pitta doshas. Ancient Ayurvedic texts reference Saptrangi in formulations supporting metabolic balance and internal cleansing processes within traditional wellness systems.

Saptrangi is commonly processed into Kwath, Churna, and compound herbal formulations, following classical guidelines. Ayurvedic literature emphasizes proper processing, controlled dosage, and professional supervision, aligning its use with long-standing traditional knowledge rather than standalone consumption.