Agnimurkh Churna
Agnimurk Churna
Tradition:
Ayurveda
Source / Author:
Yoga Ratnakar
| Herb Name | Latin | Amount * |
|---|---|---|
| Hing (Asafetida) | Ferula asafetida | 1 part |
| Vacha (Calamus) | Acorus calamus | 2 parts |
| Pippalis (Long Pepper) | Piper longum | 3 parts |
| Sunth (Ginger) | Zingiber officinale | 4 parts |
| Ajwain (Bishop’s Weed) | Trachyspermum ammi | 5 parts |
| Haritaki (Chebula) | Terminalia chebula | 6 parts |
| Chitraka (Plumbago) | Plumbago zeylanica | 7 parts |
| Kushta (Costus) | Saussurea Lappa | 8 parts |
Preparation:
Roast the Asafetida in ghee, then dry and powder. Add the prepared Asafetida to the other herbs in powder and mix well.
Function:
Warms the Stomach, settles Wind, Guides Qi downwards, clears Cold and Damp
Use:
1. Loss of Appetite
2. Indigestion
3. Abdominal distention, Bloating
4. Abdominal pain, spasms and cramping
5. Gastritis
6. Spleen diseases
7. Hemorrhoids (non-bleeding)
8. Rheumatoid Arthritis
9. Ascites
10. Asthma, Dyspnoea
Dose:
Adults: 3–6 grams with warm water
Children: 500–1500mg
Cautions:
Avoid in Heat conditions
Modifications:
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