Picrorhiza

Identity

Common Name

Picrorhiza

Scientific Name

Picrorhiza kurroa

Botanical Family

Plantaginaceae

Native Region

High Himalayas (India, Nepal, Tibet)

Cultivation Regions

Himalayas (India, Nepal, Tibet), Pakistan

Plant Parts Used

Root (rhizome)

Synonyms

Kutki, Katuka, Indian Gentian

Caffeine Level

Caffeine Free

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.

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 Information

Research Summary

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 reflect the currently available scientific literature and may change as new research emerges. Where evidence is limited or conflicting, this is stated plainly.

References & Sources