Picrorhiza

At a Glance

Common name

Picrorhiza

Scientific name

Picrorhiza kurroa

Family

Plantaginaceae

Region

Himalayas

Plant part

Root (rhizome)

Caffeine

Caffeine Free

Evidence

Insufficient

Safety review

Safety information on file

Botanical Description

A low creeping alpine perennial with small toothed oval leaves growing in rosettes, a short spike of small white flowers, and a long thin woody rhizome with a bitter root, the part used.

Also known as: Kutki, Katuka, Indian Gentian

Historical Background

Picrorhiza (kutki) is a bitter Himalayan root prized in Ayurveda for liver and digestive support. The high-altitude alpine grows slowly, and wild populations are now endangered, making cultivated sources essential. Its very bitter root is decocted into tonic teas.

Earliest recorded uses: Used in Ayurvedic medicine for millennia; a bitter liver and digestive herb (kutki); endangered in the wild.

Traditional Uses

These uses document historical traditions and do not imply proven effectiveness.

Flavor & Aroma

Aroma: Very bitter, earthy, slightly acrid

Tea Preparation

Modern Evidence

Picrorhiza has a long Ayurvedic tradition as a liver and digestive herb. Preclinical work shows hepatoprotective and antioxidant activity, but clinical evidence is insufficient; it is not a treatment for hepatitis, liver disease, or any condition. Wild sources are endangered — choose cultivated.

Evidence levels describe the state of research for the traditional use discussed here, not a recommendation. Historical use does not imply effectiveness.