Chanam
| Scientific Name | |
| Group : | Angiosperm (Monocotyledon) |
| Family : | Liliaceae |
| Genus : | Allium |
| Species : | sativum Linn. |
| Common Name | |
| English Name : | Garlic |
| Hindi Name : | Lasan/Lashun. |
| Manipuri Name : | Chanam |
| Other Details | |
| Habit : | Aromatic delicate herb |
| Parts Use : | Bulb and leaf |
| Preparation : | Bulb is consumed raw. Bulb is boiled for extract. Bulb is smashed for paste and oil extraction. Leafy plant part/bulb crushed for juice. Both leaf and bulb are used as spices. |
| Mode of use : | Decoction, Fresh and Local Application |
| Ingredients : | Bulb yields an aromatic oil. The essential oil obtained from the bulbs contains allicin, diallyl disulfide,allyl propyl disulfide and other sulfur compounds. |
| Ailment Treated : | Consumption of raw bulb/leaves of the plant is good for hypertension. Bulb paste is good to apply on injuries (to remove pus and for early suppuration). Bulb oil is used in ear ache, bronchitis and asthma. It is also given for snake-bite and skin diseases. Leaf juice is given for cold & cough. |
| Source : | Extensively cultivated in both valley and hills of Manipur. |
Chanam
Chanam