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