what is the scientific name of jasmine flower
Jasmine Jasmine (taxonomic name Jasminum /ˈjæsmɪnəm/)[5] is a genus of shrubs and vines in the olive family (Oleaceae). It contains around 200 species native to tropical and warm temperate regions of Eurasia, Australasia and Oceania. Jasmines are widely cultivated for the characteristic fragrance of their flowers. A number of unrelated plants contain the word "Jasmine" in their common names (see Other plants called "Jasmine").
Phyllanthus emblica In traditional Indian medicine, dried and fresh fruits of the plant are used. All parts of the plant are used in various Ayurvedic/Unani medicine (Jawarish amla) herbal preparations, including the fruit, seed, leaves, root, bark and flowers.[6] According to Ayurveda, amla fruit is sour (amla) and astringent (kashaya) in taste (rasa), with sweet (madhura), bitter (tikta) and pungent (katu) secondary tastes (anurasas).[6] Its qualities (gunas) are light (laghu) and dry (ruksha), the postdigestive effect (vipaka) is sweet (madhura) and its energy (virya) is cooling (shita).[7]