Black Catechu

• Plantation is done in damp soil and at an altitude of 500 ft above the sea level.
• The nursery raised seedlings of about 9 months are planted at about 3 metre distances in between.
• When the plant reaches height of about 2 meter coppicing has been done.
• From about eight years after plantation to twenty years age of plant, the yield is at its maximum.
• The shoots are cut down with a broad bladed knife and put it in special type of vessel known as ‘Cauldron’ which is made of hard wood with an iron bottom.
• The leaves and young shoots are boiled in ‘Cauldron’ for about three hours with continuous stirring of the content.
• The decoction is evaporated till it becomes thick and pasty with yellowish green colour. The contents transferred into wooden tubs and allow cooling.
• After about ten minutes the semi crystallised magma is poured into wooden trays to settle down. It is cut into cubes with a wooden knife while the preparation is still moist and sun dried.
• Much amount of Gambier is filled into kerosene tins to solidify to obtain large blocks which are marketed. The cube shape of Gambier is preferred for pharmaceutical purpose.

• Form: Cubes, rectangular blocks or irregular broken pieces.
• Colour: Dark reddish brown.
• Odour: None.
• Taste: First bitter and astringent afterwards sweetish.

Immunomodulatory activities of Acacia catechu, a traditional thirst quencher of South India