Kadugu Rohini is a medicinal climbing herb widely used in Siddha, Ayurveda, and folk medicine. It is most commonly identified with the plant Cissampelos pareira. The root is the primary medicinal part, though leaves are also used in some traditions.
Kadugu Rohini is known for its bitter taste, cooling nature, and detoxifying properties. Traditionally, it is used in kashayams (decoctions), powders, and classical formulations, especially for fever, liver-related conditions, digestive imbalance, and body heat.
Product Name: Kadugu Rohini
Botanical Name: Cissampelos pareira
Part Used: Root (main), leaves (secondary)
Form: Dried root / Cut pieces / Powder
Colour: Brown to greyish-brown
Taste: Bitter
Nature: Cooling
Category: Herbal root / Siddha raw drug
Shelf Life: 2–3 years (airtight, dry storage)
⚠️ Based on traditional knowledge (not medical advice)
Used in herbal fever remedies
Helps balance excess pitta / body heat
Traditionally used for jaundice and liver cleansing
Considered blood-purifying
Bitter nature helps stimulate digestion
Used for indigestion and loss of appetite
Decoction used for skin wash and itching
Cissampelos pareira
| Language | Name |
|---|---|
| Tamil | கடுகு ரோஹிணி (Kadugu Rohini) |
| Sanskrit | पाठा (Patha) |
| English | Velvetleaf / Pareira brava |
| Hindi | पाथा (Patha) |
| Telugu | పాత (Paatha) |
| Kannada | ಪಾತಾ (Paatha) |
| Malayalam | പാത്ത (Paatha) |
| Urdu / Unani | پاٹھا (Patha) |
Kadugu rohini root
Patha mool
Cissampelos root
Siddha rohini herb
Kashayam (Decoction): Root boiled in water
Powder: Used in classical formulations
External wash: Decoction for skin conditions
Combined formulas: With Nilavembu, Seenthil, etc.
Kadugu Rohini = Cissampelos pareira
Bitter, cooling medicinal root
Used for fever, liver support & detox
Important herb in Siddha & Ayurveda
Known by many regional and classical names
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