Basonym of Drug:

The primary nomenclature for this plant is Allium cepa, which is recognized for its versatile applications in both cuisine and medicine.

Main Sanskrit Synonyms:

In Ayurvedic terminology, Palandu is celebrated through several Sanskrit synonyms that reflect its nutritional and therapeutic attributes. Some of the main synonyms include:

  • Palandu: The plant is named after itself, highlighting its significant role.
  • Dvipanchu: Referring to the presence of five layers in the bulb.
  • Durgandha/Mukhadooshaka/Vishvagandha/Teekshnagandha: Indicating its strong odour.
  • Shringala: Denoting the characteristic sound (shring) produced while cutting an onion.
  • Yavanesta: It is liked by European people.

Regional Name (Vernacular Names):

Onion’s culinary and medicinal virtues have given rise to various vernacular names across regions:

  • English: Onion
  • Hindi: Pyaz
  • Tamil: Vengayam, Inrulli
  • Telugu: Ulli, Niruli
  • Bengali: Peyaj
  • Kannada: Eerulli, Pran
  • Gujrati: Dungri, Dungli
  • Marathi: Kanda, Kondha

Scientific Classification of Dravya:

  • Kingdom: Plantae
  • Order: Asparagales
  • Family: Amaryllidaceae(Liliaceae)
  • Genus: Allium
  • Species: cepa

Classical Classification of Dravya (Gana):

Palandu finds its place in various classifications as per classical Ayurvedic texts:

Bhavprakash Nighantu: Shaka varga

External Morphology:

Palandu is a biennial herb that grows its edible bulb underground. The bulb consists of several layers, each enclosing the other, and is widely used in cooking for its flavour and aroma. The plant’s above-ground leaves are thin, long, and cylindrical.

Useful Parts:

The bulb, seeds and leaves of Palandu is the most valued and utilized part. It is rich in nutrients, including vitamins, minerals, and antioxidants, contributing to its therapeutic potential.

Important Phytoconstituents:

The therapeutic benefits of Palandu stem from its diverse phytochemical composition, including:

  • Quercetin: A potent antioxidant with anti-inflammatory properties.
  • Allicin: A sulfur-containing compound with antimicrobial and cardiovascular benefits.
  • Vitamins and Minerals: Palandu contains vitamins C and B6, and minerals like potassium and folate.

These components collectively make Palandu a valuable addition to both culinary and medicinal practices.

Rasa Panchaka:

Rasa (Predominant Taste): Madhura (Sweet), Katu (Pungent)

Guna (Property): Guru (Heavy), Snigdha (Unctuous), Teekshna (Sharp, Penetrating)

Veerya (Potency): Isat ushna (Not very Hot)

Vipaka (Post-digestive effect): Madhura (Sweet)

Prabhava: Shodhana (Purifying)

Action on Dosha, Dhatu, and Mala:

Dosha: Palandu primarily pacifies Kapha dosha and Vata dosha due to its pungent and heating properties. It can, however, increase Pitta dosha in excess.

Dhatu (Tissue): It nourishes Rakta dhatu (blood tissue) and Mamsa dhatu (muscle tissue) due to its rich nutrient content.

Mala (Waste Products): It supports the elimination of Ama (toxins) from the body, aiding in better digestion and assimilation of nutrients.

Prayogarha Vyadhi (Therapeutic Indications):

Palandu, or Onion, offers an array of therapeutic indications in Ayurveda:

  1. Kasa (Cough) and Shwasa (Respiratory Disorders): Onions are used in Ayurveda to alleviate cough and respiratory issues. Their expectorant properties help in expelling mucus and clearing the respiratory passages, making them beneficial for conditions like bronchitis and asthma.

  2. Jvara (Fever): Onions are considered warming and can help in reducing fever. They stimulate circulation and promote sweating, aiding in fever recovery.

  3. Krimi (Worm Infestations): Onions possess anthelmintic properties and are used to help eliminate intestinal worms and parasites from the digestive tract.

  4. Vishama Jvara (Intermittent Fever): Onions are often included in formulations to manage intermittent fevers, including malarial fevers.

  5. Vibandha (Constipation): Onions have laxative properties that can help relieve constipation when consumed in moderation.

  6. Mutrakrichra (Dysuria): Onions are known to have diuretic properties that help in promoting urination and relieving discomfort in conditions of painful urination.

  7. Aruchi (Loss of Appetite): Onions are used to stimulate appetite and enhance the digestive process.

  8. Kandu (Itching): The application of onion juice or paste can help soothe itching and skin irritation due to its anti-inflammatory properties.

  9. Vrana (Wounds) and Sadyovrana (Fresh Wounds): Onions possess antimicrobial properties that can aid in preventing wound infections and promoting wound healing. They are often used topically to assist in wound care.

  10. Bhagandara (Fistula in Ano): Onions are used to manage fistulae due to their astringent and wound-healing properties.

  11. Netra Roga (Eye Disorders): Onion juice is believed to have a beneficial effect on certain eye disorders. However, this should be used with caution and under expert guidance.

  12. Amavata (Rheumatoid Arthritis): Onions are considered to have anti-inflammatory properties and might be used in certain formulations to manage the symptoms of Amavata.

  13. Keshvardhak: Its juice or medicated oil reduces hairfall and promotes hair growth.

Amayikaprayoga and Matra (Therapeutic Administration and Dose):

  • Fresh Onion Juice: About 5-10 ml mixed with equal amounts of honey can be taken to alleviate cough and cold.
  • Cooked Onion: Including Palandu in your daily meals can aid digestion and boost immunity.

Vishishta Yoga (Names of Important Formulations):

  • Pilocid Gel: A formulation containing Palandu and other herbs used in treatment of Haemorrhoids.
  • Divya Drishti Eyedrop: It helps in improving the eye sight.
  • Murivenna Oil: A medicated oil used for non-healing wounds, fracture.

Vishakta Lakshan (Adverse Effects):

  • Pitta Aggravation: Excessive consumption of raw Palandu may lead to increased Pitta dosha, causing symptoms like heartburn, acidity, and skin rashes in some individuals.
  • Allergic Reactions: Some individuals may be sensitive to onions, experiencing allergic reactions like itching, swelling, or respiratory distress.

Chikitsopachara (Remedial Measures):

In case of adverse effects or allergies, it’s advisable to reduce or avoid the consumption of Palandu. Cooking the onion can make it more digestible and less likely to aggravate Pitta dosha.

Shodhana (Purification method):

The pungent and heating nature of Palandu inherently possesses detoxifying qualities. Incorporating it regularly in your diet can help in the gradual elimination of toxins from the body, promoting overall well-being.

Remember, Palandu, like any medicinal substance, should be used judiciously and in moderation. Consultation with a qualified Ayurvedic practitioner is recommended to understand the appropriate ways to incorporate Palandu into your diet and therapeutic regimen, considering your individual constitution and health condition.

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At Ayurvite Wellness, we believe in a holistic approach to healthcare, combining the ancient wisdom of Ayurveda with modern medical science. Our goal is to empower you with the knowledge and tools to make informed decisions about your disease management, and we are committed to supporting you every step of the way.

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Note: The information provided in this article is for educational purposes only and should not be considered as a substitute for medical advice. Please consult with a qualified healthcare professional for proper diagnosis and treatment of any other medical condition.

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