Astha Churna
Powder of Eight Ingredients

Tradition:

Ayurevda

Source / Author:

Herb Name Sunthi (Ginger) dry-fried Pippali (Long Pepper) dry-fried Marica (Black Pepper) Ajamoda (Ajowan seed) Saindhava (Rock Salt) Sveta jiraka (Cumin) dry-fried Upakunchika (Nigella seed) Hing (Asafetida) ghee-fried

Latin Zingiber officinalis Piper longum Piper nigrum Trachyspermum ammi Sal Gem Cuminum cyminum Nigella sativa Ferula asafetida Amount equal parts

Preparation:

The Asafetida is fried in a little ghee; the Ginger, Long Pepper and Cumin are dry-fried. Then Powder them all.

Function:

Warms the Stomach, clears Cold and Damp, Settles Wind, regulates Qi

Use:

1. Indigestion, Poor Appetite;
2. Hyperacidity, Gastric Ulcers;
3. Cold-Damp type Diarrhea
4. Colitis, Irritable Bowel Syndrome
5. Post-viral symptoms with body aches
6. Adjunct in Arthritis, Bursitis

Dose:

1–2 grams with hot water or Buttermilk for Gastric Ulcers; with Ghee as an Antacid

Cautions:

None noted

Modifications:

Some sources list Caraway in place of Nigella

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