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Hingwashtak Churna

TREATISE



GLOSSARY


PREPARATION

Shunthi, Marich, Pippali, Yavani, Saindhav Lavan, Jeerak, Krishna Jeerak are collected fresh in equal proportions. The wet plants are dried in shade. On drying, Hingu in 1/8th proportion to the rest of the mixture is added and the entire contents are pounded to form a coarse powder. The powder is filtered through a muslin cloth. The remaining filterate is again pounded and filtered. The process is repeated till all of the mixture attains a uniform fine grain status in accordance with the Churna definition standards described in the treatise. The resultant mixture is known as Hingwashtak Churn.

Hingwashtak Churna - Ingredient Details

NOTE

  • Hingu to be used in the formulation must be fried with cow's ghee (clarified butter from cow's milk) prior to its use as an ingredient.

  • 1 Tola approx. 11gms

  • The resultant Churna texture is described in various treatise in accordance of the size of the particles of the Churna fit for consumption. Herbal powders termed as Churnas are used for internal as well as external application. Internally they are used as nasal snuffs and as consumable medicine. The grain particle size for each of the mentioned application is clearly defined in the texts.