DOI: 10.36347/sajp

Pages: 48-50

Nimba (Azadirechta indica A. Juss, Meliaceae) has been extensively used in Ayurveda since antiquity. All five parts of Nimba (root ,bark, leaf, flower, fruit) have been used in compendia separately or collectively (Panchang) in various ailments. All parts of Nimba are predominantly bitter in taste except a scarce usable part of Nimba, known as Nimba Neera (margosa toddy / sap) which is sweet in taste and requires a special attention. Nimba Neera is a sweetishmilky liquid that spontaneously oozes from the trunk, large branches and roots of Nimba tree. Nimba Neera contains free sugars, amino acids and organic acids. It is cooling, nutrient and stimulating tonic. Its external application pacifies burning sensation, excessive heat, thirst and mental confusion. Nimba Neera is a potent blood purifier, bactericidal, antifungal and therefore it is found to be beneficial in long standing cases of leprosy, gout, fever, venereal diseases, stomachache, atonic dyspepsia and general debility. This article throws a light on Nimba Neera, its genesis, chemical composition, method of collection, preservation, its difference from resin of Nimba, classical therapeutic indications.