CHHARILA

Chharila a.k.a. Parmelia Perlata is a plant belonging to the Parmeliaceae family. It is popularly known as stone flower in India. Some other names of this plant are Ushn in Urdu, Chadilo in Gujarati and Bojhwar in Assamese. Hindi names which are quite famous are kalpassi and pathhar ke phool. 

 

This plant is a type of lichen and is found in the hilly areas of the Indian Subcontinent, particularly in the Himalayan region. It is greenish black in colour and the lower surface of the plant is blackish brown and hairy. It is bitter in taste and considered easy to digest. These plants are highly nutritious and are thus used as fodder.

 

Chharila contains alkaloids, proteins, glucose, phenols, vitamins, glycosides, usnic acid, lecaronic acid, salazinic acid, atronin and terpenes which are highly useful for treating several health issues. It is an important constituent of many Ayurvedic compositions which play an important role in maintaining overall health and well-being. 

 

Ayurveda states its useful in kandu (itching), daha (burning sensation), varna (ulcers), trsna (thirst), asmari (calculi), kustha (skin problems), visa (poison), sriah-sula (headache), mutraghata (urinary obstruction), jvara (fever) and mutrakrchra (dysuria).

 

Traditionally, it has been used for enhancing the taste of food due to its astringent, bitter taste. It is fascinating to know that it was initially used just like a normal spice. It was also used for treating sores, bronchitis, inflammations, scabies, blood disorders, dyspepsia, seminal weaknesses, renal pain, liver pain, womb pain and leprosy.