Paan
| Scientific Name | |
| Group : | Angiosperm (Monocotyledon) |
| Family : | Araceae |
| Genus : | Colocasia |
| Species : | esculenta (Linn.) Schott. |
| Common Name | |
| English Name : | Taro |
| Hindi Name : | Kachalu /Arvi |
| Manipuri Name : | Paan |
| Other Details | |
| Habit : | Spongy aroid herb |
| Parts Use : | Whole plant |
| Preparation : | Fresh petioles crushed with water for juice. Corm crushed and smashed with water for extract. Leaves boiled for extract. Leaf petiole and corm is edible. Leaf is fed to pigery. |
| Mode of use : | Fresh |
| Ingredients : | Taro-lactin and Taro malt from Dihydroxysterols, 14a-methy-5a-cholesta-9, 24-diene-3b-, 7a-diol and 14a-methyl-24-Methylene-5a-Cholesta-9, 24-diene-3a- etc. |
| Ailment Treated : | Juice of petiole is styptic, stimulant and rubifacient. Corm extract is used in alopecia and scorpion-sting. Juice corm is laxative, demulcent, anodyne, haemorrhoids and congestion of the portal system. Leaf lamina is boiled with fresh cattle milk and the liquid is taken to enhance the chance of pregnancy. |
| Source : | Wild/cultivated very common in the valley area. |
Paan
Paan