Carissa carandas, Karamarda
KarandaKaramarda (Ayurveda)
Kalakkai (Siddha)
Kakronda, Karaunda (Unani)
Laaz (Arabic)

W. Roxburgh, Plants of the coast of Coromandel, (1795)

(Photo by Sakurai Midori, cropped) (Wikimedia)
Botanical name:
Carissa carandas
Others reportedly used include Carissa spinarum, C. inermis (Syn. C. macrophylla)
Parts used:
Root; also leaf and fruit
Temperature & Taste:
Cool, dry. Pungent, Bitter (Warm according to Unani)
Fruit is cool and sour when unripe, and cool and sweet when ripe.
Classification:
4c. CARDIAC
Uses:
1. Clears Heat:
-Fever
-skin diseases; pustular eruptions
-Ulcer
2. Benefits the Heart:
-contains Cardiac glycosides
-fruit juice is also taken as a cardiac tonic in doses of 15–20 mls.
3. Promotes Urine, Clears Damp:
-aids slimming in obesity and fluid retention
-difficult Urination
4. Kills Worms:
-Worm infestation
5. Externally:
-applied to Conjunctivitis
-applied to Piles
-root powder was applied to Wounds infected with maggots
-root paste is applied to Diabetic Ulcers
FRUIT:
The Fruit is sweet and eaten as food.
-cooling in Fevers; alleviates Thirst (juice)
-juice is taken to promote appetite and digestion
-used for Scurvy
-Septicemia
-unripe fruit is sour and used for pickles
Dose:
Root in Powder: 1–3 grams
Decoction (1 in 10): 40–50 mls.
Fruit Juice: 10–15 mls.
Correctives:
1. Salt
2. Sugar
3. Black Pepper
Main Combinations:
Major Formulas:
Cautions:
None noted