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🧪 Traditional Purpose & Benefits

This traditional churna is made from a blend of warming, carminative & digestive herbs, including things like hing (asafoetida), shunthi (dry ginger), pippali (long pepper), maricha (black pepper), ajwain, jeera (cumin), kala jeera and rock salt. It’s designed to

• 🌿 Improve digestion — by stimulating digestive fire (Agni)

• 💨 Relieve gas, bloating & flatulence — by helping move gas downward and ease discomfort

• 🍽️ Support appetite and food breakdown — useful after heavy or fatty meals.

• 🤰 Balance Vata and Kapha doshas related to the digestive tract (Annavaha srotas in Ayurveda

📏 How It’s Traditionally Used

• Typical dosage (general Ayurvedic guidance): ~1–3 g (about ¼ – ½ teaspoon) per dose.

• When to take: Often taken after meals with warm water, ghee, or buttermilk to help digestion and reduce bloating

• Method: Can also be mixed with warm water or jeera (cumin) decoction for better effects.

• Seasonality: Works especially well in cool, dry seasons or after heavy meals.

• Note: For children and sensitive individuals, start with a lower dose under Ayurvedic supervision.

Safety note: Traditional formulations are warming. People with predominant Pitta / acidity should use it cautiously and preferably with an Ayurvedic practitioner’s guidance.

⚠️ Precautions

• Pregnancy & breastfeeding: Ask a qualified Ayurvedic physician before use.

• High Pitta / excess heat: The warming nature of Hingvashtak may aggravate heat‑related symptoms in some people.

• Allergies: Check for individual herb sensitivities.

• Long‑term use: Best under professional guidance, especially for chronic digestive disorders.

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