ASHTACHOORNAM 50 GM

Key Ingredients:

PIPPALI (Piper longum)

Pippali is known as “Tridoshic” herb as it suits all body types. Thus regular consumption of Pippali in suggested quantity can help you immune your body to quite an extent. Pippali has anti-microbial and anti-inflammatory activity. Consumption of Pippali is said to exhibit anti-spasmodic action and hypoglycaemic effect, which is believed to lower blood sugar level. It is also reported to be an antagonist in respiratory depression. Also due to its cooling post-digestive effect consumption of Pippali is considered a safe and effective option to avoid all sorts of digestive disorders.

MARICHA (Piper nigrum)

Maricha is native to the Western Ghats of India. It is cultivated for its fruit, which is widely used as a spice and in traditional Indian medicine preparation. Black pepper is an appetizer and a carminative commonly used in the treatment of digestive systems related complaints like dyspepsia, indigestion, flatulence, nausea, diarrhoea, and colic pain. In the respiratory system, it acts like an expectorant used in cough, cold, and chest congestion. Externally used as an analgesic and in Vitiligo, it stimulates the production of pigments.

SHUNTI (Zingiber officinalae)

Shunti is basically, the dry form of ginger and is a common spice in the Indian kitchen. It bears an enormous number of pharmacological activities. Among these, neuroprotective activity and activity against colon cancer have facilitated the extent of further research for finding out less toxic and more potent drugs for the better treatment of related diseases. Ginger is extensively used around the world in foods as a spice. Ginger has been used for cold-induced disease, nausea, asthma, cough, colic, heart palpitation, swellings, dyspepsia, loss of appetite, dyspnoea, vomiting, gastritis, thirst, postpartum disorders, and rheumatism. It is carminative & antipyretic and is used to treat bronchitis, gastrointestinal disorders, and piles.

JEERAKAM (Cuminum cyminum)

According to Ayurveda, Cumin or Jeerakam is the one that can balance the three doshas. In India, Cumin has a history of more than 5000 years, and it is one of those ingredients that are most commonly used, every day in Indian cuisine. Ayurveda also calls it nature’s best tonic and the word meaning of ‘Jeera’ in Sanskrit is ‘that which helps with digestion.

KRISHNA JEERA (Carum carvi)

It is famous for its aromatic properties and is cultivated in Middle East countries for centuries. The seeds and fruits are used for their medicinal and aromatic properties. The oil extracted from seeds can cure dyspeptic problems like mild spasms of the GI tract, bloating, and flatulence. The seed also has the properties to cure chronic recurrent fevers. The seeds are used extensively in post-partum care for new mothers. It has great medicinal properties with almost NO side effects.

AJAMODA (Apium leptophyllum)

Ajamoda is an important drug of Ayurveda, Siddha, and Unani systems of medicine, which consists of umbelliferous fruits. The drug to be used in the formulations are fruits of Apium leptophyllum. According to Ayurveda, Ajamoda Arka is useful in Agnimandya (Loss of appetite), Ajirna (Indigestion), Bastiroga (Urinary bladder disorder), Vata-Kapha-roga (Diseases due to Vata & Kapha disorders), and Aruchi (Anorexia).

HINGU (Ferula asafetida)

Ferula asafetida, also known Hingu , is an Indian spice used for flavoring food and in herbal medicines for the treatment of digestive and mental ailment. However, flavoring food is not the main concern of hing spice. The main concern of using it in food is to prevent digestive ailments such as gas, flatulence, bloating, and abdominal distension.

SAINDHAVA LAVANA (Rock salt)

Saindhava lavana is hailed as the best salt by Ayurveda. It is the purest form of salt – unprocessed and devoid of any pollutants and chemical components. It is laden with 84 trace elements including potassium, iron, calcium, zinc, magnesium, copper, etc.