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.
| Also known as | Hingvashtak Churna, HingvashtakChurna |
|---|
Names and identification
| Language | Name |
|---|---|
| English | 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 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. 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, Cuminaldehyde, Ferulic acid, Thymol (from 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, 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
- Agnitundi Vati
- Lavanbhaskar Churna
- Shankha Vati
Composition
As given in the Ayurvedic Formulary of India, Part I, entry 7:37 (HINGVASTAKA CURNA), which cites Bhaisajyaratnavali. Agnimandyadirogadhikara; 37.. 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.
| # | Ingredient | Part | Quantity |
|---|---|---|---|
| 1 | Sunthi | rhizome | 3 g |
| 2 | Marica * | fruit | 3 g |
| 3 | Pippali * | fruit | 3 g |
| 4 | Ajamoda * | fruit | 3 g |
| 5 | Saindhava lavana | illegible | |
| 6 | Sveta jiraka * | fruit | 3 g |
| 7 | Krsna jiraka | fruit | 3 g |
| 8 | Hingu-suddha | exudate | 3 g |
Cells marked illegible are damaged in the source scan. The ingredient name is shown where it was readable, and nothing is inferred to fill a gap.
* The scanned text was damaged at this row and the name was read from the entry's own Sanskrit verse.
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