Home >> Plants Profile: Part-A >> Alpinia nigra (Gaertner) B. L. Burtt

Alpinia nigra (Gaertner) B. L. Burtt

Synonyms: Alpinia allughas (Retz.) Roscoe
Heritiera allughas Retz.
Zingiber nigrum Gaertn.

Group: Monocot
Family: Zingiberaceae - Ginger family
Duration: Biennial
Growth Habit: Herb

Bangla/Vernacular Name: Jangli ada, Tara (Chittagong), Tarako

Tribal Name: Tara (Chakma), Meokhabba /Chang yangang/Chang a duk (Marma), Kom-Hing (Murang), Jhangmula (Tanchangya), Bring thorai (Tripura).

Description of the Plant:

A herb with 2-5 m leafy stem and stoloniferous rhizome. Leaves 30-70 cm long, oblong-lanceolate, acuminate, glabrous and glossy on both the surfaces. Flowers pink, in terminal racems. Fruit globose, black.

Chemical Constituents:

Rhizome yield 0.05% essential oil; chief compounds are: caryophyllene oxide 23.0%, geraniol 19.9%, eudesmool 19.4% and citronellyl OAc 16.5% (Asolkar, et al., 1992). Other constituents are almost similar to those of Alpinia calcarata (Ghani, 2003). Leaves also contain 0.03% essential oil (Yusuf, 1999).

Mode of Uses:

  • A root extract is taken thrice daily for the treatment of gastric ulcers; a root extract is taken twice daily for the treatment of Jaundice (Chakma).
  • An extract of burnt roots is used as tooth powder (Marma).
  • Rhizome extract is used as carminative.Extract also used to treat dysurea (Murang).
  • A root extract is taken for the treatment of abdominal tumours (Tanchangya).
  • Inner portion of aerial parts (pith) is cooked as vegetables and used in curry for flavoring (Bawm, Chakma, Marma, Murang and Tripura).

Distribution:

All over Bangladesh by the side of the streams, canals and low lying areas.


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