Alocasia Macrorrhiza
(Alocasia Macrorrhiza [L.] Schott)

Tribe: Araceae
Simplisia Name: Alocasiae Macrorrhizae Rhizoma

Description
Alocasia macrorrhiza including poisonous plants that grow wild and come from Ceylon (Srilanka). These plants can be found thriving in the woods, the bushes around the piles of garbage, moist soil around the river, the edge of the ditch, and other places at an altitude of 5-1300 m above sea level.
Chronic plants, 2-5 m high, stems rough, not woody, blackish brown, the inside is white, lying on the ground with the tip upright. Long-stemmed leaves with 60-90 cm, the base enlarged and embraced stem, where the turns. Strand of large, broad leaves, shaped like a heart, a pointed tip, base curved inward, protruding bone and pinnate leaves 9-12 pairs, 30-90 cm long, leaf, 20-60 cm wide, and green. Uni sexual flowers, found in one tree, and yellow green. Red fruit.
Some people plant Alocasia macrorrhiza as food crops. Skin stem removed, cut into pieces, then boiled with water. The water boiled and then thrown away. cooked with broth or coconut milk. These pieces then fried or eaten.

The Nature and Benefits
Alocasia rhizome macrorrhiza taste spicy, chocolate (astringent), is a warm, toxic. Potent heat-relief (anti pyretics), anti-inflammatory, eliminating swelling, Facilitate urine (diuretic), stopping bleeding (hemostatis), anthelmintik.

Chemical Ingredients
Macrorrhiza Alocasia rhizome contains oxalic acid, alocasin, trypsin / chymotrypsin inhibitor protein.

Part used
Plant parts used as medicine is a rhizome, stems and fruit.
Prior to use as a medicine, the fresh rhizome should be processed first. To prevent poisoning, use rubber gloves when processing the fresh rhizome.

How to use the rhizome:
1. skin peeled fresh rhizome. Cut into thin, then soak in clean water for 5-7 days with frequent water exchange. after that, lift and dry in the sun. Ready for use.
2. If using fresh rhizome, sliced thin rhizome. rinse with clean water, then fried with rice as much to the scorched rice. add water until all ingredients submerged and heat until the rice is tender 3-5 hours. Strain and drink.