Herb guide › Agnimantha Root
Agnimantha Root
A woody shrub or small tree, Clerodendrum phlomidis, with grayish bark, oval leaves, and pale flowers. The dried root is commonly used in Ayurvedic dashamoola formulation and other preparations; consists of coarse brown to tan pieces with an earthy, bitter, slightly aromatic taste.
Traditionally used for
Rheumatic pain, Bloating, Indigestion, Joint discomfort, Inflammation
Potential benefits
Anti-arthritic, diuretic, detoxifying, digestive aid, anti-inflammatory, carminative, analgesic
Ingredients
Agnimantha Root, Clerodendrum phlomidis
Origin
- InIndia, Sri Lanka
- dia
How it is traditionally prepared
1 tsp dried root per 8–12 oz water, simmer 10–15 minutes, 1 cup daily short-term.
Cautions and who should avoid it
Avoid during pregnancy and breastfeeding unless supervised by a qualified practitioner. Use caution with medications because clinical safety data are limited.
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