Aamba Haldi | Curcuma amada

Ayurvedic Classification	Description
Rasa (taste)	Sour
Guna (qualities)	Light, dry, sharp, and penetrating
Virya (potency)	Heating
Vipaka (post-digestive effect)	Sour
Dosha effect	Balances Kapha and Pitta doshas; may aggravate Vata dosha in excess
Karma (actions)	Anti-inflammatory, antioxidant, analgesic, digestive, carminative, and cholagogue
Dhatu (tissue) affinity	Works primarily on the digestive and circulatory tissues
Srotas (channel) affinity	Works primarily on the digestive and circulatory channels
Prabhava (special effect)	May help to reduce inflammation and pain

Active Compound Amba Haldi	Benefits
Curcuminoids (Curcumin, Demethoxycurcumin, Bisdemethoxycurcumin)	Anti-inflammatory, antioxidant, and immune-boosting properties
alpha-Pinene	Anti-inflammatory, anti-bacterial, and anti-fungal properties
beta-Pinene	Anti-inflammatory, anti-bacterial, and anti-fungal properties
Camphene	Anti-inflammatory, anti-bacterial, and anti-fungal properties
1,8-Cineole	Anti-inflammatory, anti-bacterial, and anti-fungal properties
Terpinen-4-ol	Anti-inflammatory, anti-bacterial, and anti-fungal properties
Limonene	Anti-inflammatory, antioxidant, and immune-boosting properties
Zingiberene	Anti-inflammatory, antioxidant, and immune-boosting properties