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Planta herbácea procedente de la India. Se utiliza el fruto con fines culinarios y terapéuticos.
Contiene almidón, ácidos grasos, compuestos terpénicos, flavonoides, taninos, saponinas, fitosteroles y alcaloides (Fitoterapia.net 2020).
Propiedades atribuidas tradicionalmente, sin que haya pruebas científicas de su eficacia (WHO 2009 p61-70): carminativo, estimulante del apetito, antiemético, diurético, abortivo, sedante y antiinfeccioso.
A fecha de última actualización no encontramos datos publicados sobre su excreción en leche materna.
Planta ampliamente utilizada como especia culinaria y en medicina tradicional ayurvédica. Hay muy pocos datos publicados sobre el uso terapéutico de esta planta. Dada su falta de toxicidad (WHO 2009 p61-70), el consumo moderado sería compatible con la lactancia.