Wednesday, March 25, 2009

Pistacia vera L.

English Name : Pistache, Pistachio

Family : Anacardiaceae

Origin : Central Asia

Deciduous tree, growing slowly to 30 feet tall and wide (9 m). The flowers are apetalous and unisexual, and borne in panicles. The fruit is a drupe, containing an elongated seed (a nut in the culinary sense, but not a true botanical nut) with a hard, whitish shell and a striking light green kernel, having a very characteristic flavour.

Hilly and mountainous regions, especially on sandstone soils, with a temperature range from -10°c in the winter to 40°c in the summer, to 1500 metres.

Parts Used : Plant, seed

Herb Effects
Sedative and tonic (seed)

Active Ingredients
Alanine, alpha-linolenic acid, alpha-tocopherol, arginine, arsenic, aspartic acid, beta-carotene, beta-sitosterol, cystine, folacin, glutamic acid, glycine, histidine, isoleucine, leucine, linoleic acid, lysine, methionine, mufa, myristic acid, niacin, oleic acid, palmitic acid, palmitoleic acid, phenylalanine, squalene, stearic acid, stigmasterol, succinic acid, threonine, tryptophan, tyrosine (seed); shikimic acid (leaf); tannin (plant)

Medicinal Use
For the treatment of abdominal ailments, abscesses, amenorrhoea, bruises, chest ailments, circulation, dysentery, gynecopathy, pruritus, rheumatism, sclerosis of the liver, sores and trauma (plant)


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