Sorghum vulgare (YAVA)

Yava is probably only food ingredient quoted maximum number of times in the ayurvedic literature.  It is also famous with suynonym aksata.  Some may confuse it with yavaka, which is identified as Avena sativa Co.Koch.  On the other hand yava is identified as Hordeum vulgare Linn.  Yava is best among the purisajanana group.

Botanical description –  It is an erect annual grass. Leaves are flat.  Flowers in spikelets.  Each spikelet 1-flowered.  Rachilla jointed at the base of the flowering glume while flowering glume long awned.  Stamens 3, styles very short.  Grain grooved in front, tip usually villous, adherent to the palea or free.  Flowering and fruiting during summer.

Chemical cosntituents – Starch, ighantuy, amylose, fructose, glucose, maltose, globulin, horgenin (glutelin), hordein (prolamin), folinc acid, all vitamins, mannase, vitoxin (orientoside, orientin etc.

Part used –  seeds / grains

Uses – Grains are used as nutritive and tonic.  Mainly used in diet.  During illness its gruel is prescribed.  Yava is kasaya-madhura rasa, sita virya, laghu-ruksa guna; it also possess actions like: lekhana, medhya, dipana, abhisyanda, svarya, balya, pusrisajanana, medohara etc.  It is indicated in pinasa, svasa, kasa, urustambha, raktadosa, trsna etc.