Ananba/ Limon pambi
| Scientific Name | |
| Group : | Angiosperm (Dicotyledon) |
| Family : | Tiliaceae |
| Genus : | Corchorus |
| Species : | capsularies Linn. |
| Common Name | |
| English Name : | White jute |
| Hindi Name : | Narcha |
| Manipuri Name : | Ananba/ Limon pambi |
| Other Details | |
| Habit : | Tall slender shrub |
| Parts Use : | Leaf |
| Preparation : | Leaves cooked for decoction. Fresh leaves crushed for juice. |
| Mode of use : | Decoction, Fresh |
| Ingredients : | The plant yields a glucoside – capsularin. |
| Ailment Treated : | Cooked / boiled leaf taken as tonic. Fresh leaf juice is taken in case of indigestion and loss of appetite. |
| Source : | Generally cultivated in the valley areas. |
Ananba/ Limon pambi
Ananba/ Limon pambi