Papaya Fruit

Papita (Papaya) Medicinal Properties
Rasa (Taste) of leaf – Katu (Pungent), Tikta (Bitter)
Guna (Properties) – Laghu (Light for digestion), Ruksa (Dry), Tikshna (Pungent)
Vipaka – Katu (Undergoes to pungent taste conversion after digestion)
Veerya (Potency) – Ushna (Hot)
Karma – Kaphavatahara (pacifies Kapha and Vata doshas), Hridya (benefits the heart)
Part used
Fruit, Leaf, Latex, Seed
Leaf infusion 40-80 ml
Seed powder: 0.5- 1g
Latex: 3-6 g
Uses of Papaya
The milk from the raw papaya is applied over mouth ulcer, scorpion bitten area to relieve the pain, over wounds and bleeding piles too.
The ripened fruit of papaya is consumed to relieve constipation.
The leaves of the papaya plant are slightly heated and applied locally over the part of the body to relieve pain and swelling.
The milk of raw papaya is applied locally to relieve skin diseases like eczema, ringworm.
The papaya fruit is consumed to strengthen the muscles of the heart.
Ayurvedic Indications
Kasa – cold, cough
Shwasa – asthma, respiratory disorders involving difficulty in breathing
Yakrutodara – Liver enlargement, hepatomegaly
Pleehodara – splenomegaly, enlarged spleen
Mandagni – low digestion strength
Shotha – oedema, swelling, inflammatory conditions.
Visha – toxic conditions