Amorphophallous companulatus (surana kanda)

Surana is considered as the best among the tuberous roots or corms. Generally there are two varieties viz., Gramya and igha. It appears Caraka did not mention it while Sushruta and Vagbhata quoted it several times. Its another variety A. companulatus var. Blume. Prain is also used as Surana. Among nighantus, dhanvantari nighantu did not mention ighan.  Kaiyadeva & Sodhala did mention two types of kanda i.e, ighan and vajra / nighantu varieties.  We come across the three varieties for the first time in madanapala nighantu.  The following are the botanical sources identified by the author:

• Surana kanda –        Amorphophallus companulatus Blume.
• Surendra kanda – Amorphophallus rivieri
• Vanya kanda –        Amorphophallus variabilis

Their details are :

Amorphophallus companulatus – It is a perennial herb with under ground stem (corm). It is cultivated at several places in India.

Amorphophallus rivieri – Known as Devil’s tongue is native of Southeast Asia that is now very important in Japanese and Korean cooking, the tubers yield a starch that is solidified into a gel called konnyaku (yam cake). Noodles called shiratakiare made from this. Yam cake.

Amorphophallus variabilis – Known as Kembang Bangké it is a near relative of devil’s tongue mentioned above and is also used to make the starchy gel known as konnyaku.

Major Chemical Constituents– Betulinic acid, sitosterol, lupeol, galactose, xylose etc.

Part Used– Tuber (under ground stem/corm)

Dosage– Powder 3-6 g.