# Hingvashtak Churna

> Hingvashtak Churna is a classical Ayurvedic churna, a fine herbal powder. Piperine enhances bioavailability of all co-ingredients. Cumin volatile oils stimulate gastric secretion within minutes. Hingu (asafoetida) volatile oils are rapidly absorbed providing immediate carminative effect.

## Names and identification

| Language | Name |
|----------|------|
| English | [Hingvashtak Churna](/formulation/hingvashtak-churna/) |

## Ayurvedic pharmacology (Dravyaguna)

| Property | Value | Description |
|----------|-------|-------------|
| **Rasa** (Taste) | Katu, Lavana | Primary taste |
| **Guna** (Quality) | Laghu, Tikshna | Physical quality |
| **Virya** (Potency) | Ushna | Heating/Cooling effect |
| **Vipaka** (Post-digestive) | Katu | Post-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 with first morsel of food or before meals, as per AFI Part I

**Bioavailability:** One of the most effective Agni-deepana formulations. [Piperine](/reference/piperine/) enhances bioavailability of all co-ingredients. [Cumin](/herb/cumin/) volatile oils stimulate gastric secretion within minutes. [Hingu](/herb/hingu/) (asafoetida) volatile oils are rapidly absorbed providing immediate carminative effect. Classical instruction to take with first morsel ensures mixing with food for optimal digestive action.

**Optimal Timing:** Immediately before meals or with first morsel of food (unique classical instruction)

**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 — sealed packaging essential. Temperature not exceeding 30°C. Use desiccant (salt component is hygroscopic).

**Marker Compounds:** Piperine, 6-[Gingerol](/glossary/compounds-d-g/#gingerol), [Cuminaldehyde](/glossary/compounds-c-d/#cuminaldehyde), Ferulic acid, [Thymol](/glossary/compounds-t-z/#thymol) (from [Ajmoda](/herb/ajmoda/))

**Quality Parameters:** Loss on drying (<8%), total ash, acid-insoluble ash, particle size (pass sieve #85), piperine content by HPLC, cuminaldehyde content, ferulic acid from [Hingu](/herb/hingu/), volatile oil content (NLT 0.5%), HPTLC fingerprint, microbial limits, heavy metals

**Vehicle (Anupana):** With first morsel of food, or with warm water/buttermilk before meals

### Synergistic Combinations

- [Chitrakadi Vati](/formulation/chitrakadi-vati/)
- [Agnitundi Vati](/formulation/agnitundi-vati/)
- Lavanbhaskar Churna
- [Shankha Vati](/glossary/concepts-m-y/#shankha-vati)

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Canonical version of this page: https://nighantu.ageayurveda.com/formulation/hingvashtak-churna/

## Sources

- Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0)
- Ayurvedic Pharmacopoeia of India

Published by Age Ayurveda in the Nighantu. Educational reference only, not medical advice.
Incorporates material from the Amidha Ayurveda Herb Database under CC BY 4.0.