Dadima (Punica granatum)

Common Names: Pomegranate, Anar, Dalim, Dadim
Sanskrit Synonyms: Dadima, Dalima, Rakta-puṣpa, Lohita-puṣpa, Mahārasa, Tuṣāraka
Tamil Name: மாதுளை (Mathulai)
Family: Lythraceae
Part Used: Phala (Fruit), Tvak (Pericarp / Bark), Beeja (Seeds), Patra (Leaves), Moola (Root bark)

Ayurvedic Pharmacology (Dravya Guṇa)

• Rasa (Taste): Madhura (Sweet), Amla (Sour), Kaṣāya (Astringent)

• Guna (Qualities): Laghu (Light), Snigdha (Unctuous)

• Virya (Potency): Śīta (Cooling in sweet type, slightly Uṣṇa in sour variety)

• Vipāka (Post-digestive effect): Madhura (Sweet)

• Karma (Actions):
  Hṛdya (Cardiac tonic), Raktaprasādana (Purifies blood), Pittahara (Pacifies Pitta), Vātānulomana (Regulates Vāta), Dīpana (Improves appetite), Pācana (Aids digestion), Grahi (Absorbent), Tr̥ṣṇāhara (Quenches thirst), Rasāyana (Rejuvenative), Balya (Strengthening), Ruchikara (Improves taste), Dahapraśamana (Soothing), Varnya (Enhances complexion)

Doshic Action

Balances Vāta, Pitta, and Kapha when used appropriately.
Sweet variety (Madhura Dadima) pacifies Pitta and Vāta, while sour variety (Amla Dadima) stimulates digestion and reduces Kapha.
Acts mainly on Rasavaha, Raktavaha, and Annavaha srotas — enhancing circulation, nutrition, and digestion.

Therapeutic Indications

Dadima is described in Ayurveda as one of the finest fruits for daily consumption (Nitya-sevana yogya phala). It strengthens digestion, nourishes blood, and revitalizes heart and mind.

It is beneficial in:

• Agnimāndya (Weak digestion)

• Amlapitta (Acidity, gastritis)

• Atīsāra (Diarrhea, dysentery)

• Raktapitta (Bleeding disorders)

• Hr̥droga (Cardiac weakness, palpitations)

• Jvara (Fever with burning sensation and thirst)

• Śotha (Inflammation, edema)

• Pāṇḍu (Anemia)

• Mūtrakṛcchra (Painful urination)

• Prameha (Diabetes, metabolic imbalance)

• Daurbalya (Debility, fatigue)

• Kuṣṭha (Skin disorders due to Pitta–Rakta imbalance)

Its bark and pericarp are used for worm infestations and chronic diarrhea, while the fruit pulp and juice act as tonics and coolants.

Pharmacological Insights

Punica granatum fruit and rind contain polyphenols, ellagic acid, punicalagin, tannins, anthocyanins, and flavonoids, which exhibit antioxidant, anti-inflammatory, antimicrobial, and cardioprotective effects.
Modern studies validate its role in improving digestion, reducing oxidative stress, lowering blood pressure, and supporting hemoglobin levels — closely mirroring its Ayurvedic Hṛdya and Rasāyana actions.

Formulations & Classical Preparations

• Dadimāsava – Digestive and cardiac tonic for Pitta-Vāta balance

• Dadimādi Ghṛta – Strengthening ghee for acidity and digestive disorders

• Dadima Chūrṇa / Panaka – Used in Pitta and Raktapitta disorders

• Phalatrikādi Kaṣāya – Liver and digestive detox formulation

• Hṛdyārṇa Yoga / Arjuna–Dadima Rasāyana – For heart and blood health

• Dadima Swarasa – Fresh juice for appetite and strength during convalescence

Anupāna & Dose

• Juice (Swarasa): 30–50 ml twice daily after meals

• Seed Powder (Cūrṇa): 3–5 g twice daily with honey or warm water

• Bark Decoction (Kvātha): 20–30 ml twice daily for diarrhea or worms
  (Sweet variety preferred in Pitta conditions; sour type in Kapha-related sluggish digestion.)

Special Notes

• Charaka Samhitā calls Dadima “Phalānām Rājā” — king among fruits, due to its balanced tridoṣa action and nourishing properties.

• Acts as a natural cardiac tonic and gentle Rasāyana, restoring vitality and complexion.

• Ideal in recovery diets (Pathya āhāra) post-fever and Panchakarma therapy.

• Combines well with Haritaki, Mustā, and Drākṣā for digestion and cooling.

• Regular consumption improves blood tone (Raktaprasādana) and longevity.

Classical References

• Charaka Samhitā – Sutra Sthāna 27 (Phala Varga, Hr̥dya Mahākāśaya)

• Sushruta Samhitā – Sutra Sthāna 38 (Phala Adhyāya)

• Bhāvaprakāśa Nighaṇṭu – Phala Varga

• Astāṅga Hridaya – Chikitsa Sthāna (Hr̥droga & Amlapitta Chikitsa)

• Kaiyadeva Nighaṇṭu – Phala Varga