Age Ayurveda Nighantu

Hinguvachadi Churna

Hinguvachadi Churna is a classical Ayurvedic churna, a fine herbal powder. Piperine from Trikatu enhances absorption. Vacha (calamus) beta-asarone crosses BBB but must be within safety limits.

Key facts
Also known asHinguvachadi Churna, HinguvachadiChurna

Names and identification

LanguageName
EnglishHinguvachadi Churna

Ayurvedic pharmacology (Dravyaguna)

PropertyValueDescription
Rasa (Taste)Katu, LavanaPrimary taste
Guna (Quality)Laghu, TikshnaPhysical quality
Virya (Potency)UshnaHeating/Cooling effect
Vipaka (Post-digestive)KatuPost-digestive effect

What is it made of?

Mineral/Elemental Profile

  • Primary component: Mineral-derived preparation
  • Note: Composition varies by specific preparation method

Analytical Methods: XRD, ICP-OES, SEM-EDS

Dosage forms and preparation

Dosage Forms: Churna (fine powder), Capsules (modern), Tablets (modern)

Standard Dosage: 1-3 g twice daily before meals with warm water, as per Sahasrayogam

Bioavailability: Hingu volatile oils (ferulic acid esters) are rapidly absorbed and provide quick Vata-Kapha pacifying action. Piperine from Trikatu enhances absorption. Vacha (calamus) beta-asarone crosses BBB but must be within safety limits.

Optimal Timing: Before meals (Bhojana-purva), 15-30 minutes before food, for Agnimandya (poor digestion) and Adhmana (bloating)

Shelf Life: 2 years from date of manufacture as per ASU guidelines for Churna

Storage: Store in airtight containers in a cool, dry place. Strong aromatic odour — requires sealed packaging. Temperature not exceeding 30°C.

Marker Compounds: Ferulic acid, Farnesiferol A-C (from Hingu), Beta-asarone (from Vacha), Piperine, 6-Gingerol

Quality Parameters: Loss on drying (<8%), total ash, acid-insoluble ash, particle size (pass sieve #85), ferulic acid content from Hingu by HPLC, beta-asarone from Vacha (within safety limits <10 mg/kg), piperine content, volatile oil content, HPTLC fingerprint, microbial limits, heavy metals

Vehicle (Anupana): Warm water or buttermilk

Synergistic Combinations

Composition

As given in the Ayurvedic Formulary of India, Part I, entry 7:39 (HINGUVACADI CURNA (Hingvadi Curna)), which cites Astangahrdaya, Cikitsasthana, Adhyaya 14; 31-32.. Names, parts and quantities are transcribed as printed and checked row by row against the book. Manufacturers' versions of a classical formulation can differ from the formulary.

#IngredientPartQuantity
1Hinguexudate1 part
2Vacarhizome1 part
3Vijaya (haritaki)pericarp1 part
4Pasugandha (ajagandha)1 part
5Dadimadry seed1 part
6Dipyaka (yavani)fruit1 part
7Dhanyaka *fruit1 part
8Patharoot1 part
9Puskararoot1 part
10Satirhizome1 part
11Hapusafruit1 part
12Agni (citraka)root1 part
13Yava ksara (yava)1 part
14Svarjika ksara (svarji ksara)1 part
15Saindhava lavana1 part
16Sauvarcala lavana *1 part
17Vida lavana *1 part
18Sunthi *rhizome1 part
19Marica *fruit1 part
20Pippali *fruit1 part
21Ajaji (Sveta jiraka) *fruit1 part
22Cavya *stem1 part
23Tintidika *Fr. P.1 part
24Vetasamla (amlavetasa) *fruit1 part

* The scanned text was damaged at this row and the name was read from the entry's own Sanskrit verse.

Source scan of the formulary

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