Black catechu Biological Sources, Morphological Features, Chemical Constituents, and Uses
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
https://www.sciencedirect.com/science/article/pii/S097594761730356X