hairy bean
Sanskrit / Indian Name :Kapikachhu
Mucuna pruriens was created in 1759.
Amphicarpaea bracteata was created in 1753.
Raphitoma bracteata was created in 1904.
Tradescantia bracteata was created in 1898.
Veltheimia bracteata was created in 1870.
The botanical name of Nithya kalyani is Trichosanthes bracteata.
Mucuna pruriens is commonly known as "Kewanch" (کوانچ) in Urdu. In Pakistan, this herb can typically be found in herbal medicine shops, local markets, or through online herbal suppliers. It may also be cultivated in home gardens, especially in regions with suitable climates for its growth.
The common name for Mucuna is "velvet bean." This tropical legume is known for its distinctive hairy pods and is often used in traditional medicine, as well as for its high protein content. Velvet bean is also recognized for its potential benefits in managing conditions like Parkinson's disease due to its L-DOPA content.
Mucuna fruit, specifically from the Mucuna pruriens plant, is technically edible but is typically not consumed raw due to the presence of toxins in the seeds and pods. The seeds can be toxic if not properly prepared, so they should be cooked or processed before consumption to eliminate harmful compounds. In some cultures, the seeds are roasted and used as a food source or medicinally, while the young pods can be eaten when cooked. Always consult local guidelines and practices when considering wild or lesser-known foods.
I have Parkinson's and use Mucuna Pruriens. I find that it works best taking it on an empty stomach... usually wait about 30 minutes before eating anything. You may want to start out with a lower dosage and work your way up, as I have found that it can cause stomach upset if taken in too large of a dose.
Italy's local name is "Italia"