Hingwastak Powder

Hingwashtak Churna is a classical Ayurvedic polyherbal formulation composed of eight key ingredients known for their digestive and carminative properties.
The formulation is especially effective in managing gastrointestinal disturbances such as bloating, flatulence, indigestion, and loss of appetite. It primarily acts on the Vata and Kapha doshas, supporting healthy digestion and enhancing metabolic functions.

Ingredients:

·         Ferula asafoetida (Hingu)

·         Piper longum (Pippali)

·         Piper nigrum (Maricha)

·         Zingiber officinale (Sunthi)

·         Cuminum cyminum (Jeeraka)

·         Apium graveolens (Ajmoda)

·         Rock Salt (Saindhava Lavana)

PHARMACOLOGICAL ACTIONS & MECHANISMS:

·         Digestive Stimulant: Pippali, Sunthi, and Jeeraka stimulate secretion of digestive enzymes and enhance appetite.

·         Carminative & Anti-flatulent: Hingu and Ajmoda help expel trapped gas and reduce bloating.

·         Anti-spasmodic: Pippali and Hingu help ease intestinal cramps by relaxing smooth muscles.

·         Ama-reducing: Pippali and Sunthi promote digestion and reduce toxic undigested metabolites (Ama).

·         Vata-balancing: Hingu, Ajmoda, and Saindhava Lavana normalize Vata in the gut and joints.

·         Kapha-reducing: The Ushna (hot) potency of the formulation helps liquefy and expel excess mucus.

RELEVANT RESEARCH REFERENCES:

1.      Sharma A, et al. Role of Asafoetida (Hingu) in digestive disorders – An Ayurvedic Review. AYU Journal.

2.      Kulkarni RR, et al. Comparative evaluation of Hingwashtak Churna in functional dyspepsia. J Res Ayur Sci.

3.      Singh V, et al. Pippali and Sunthi in gastrointestinal motility modulation: A preclinical study. J Ethnopharmacol.

CONTRAINDICATIONS & PRECAUTIONS:

·         Avoid in patients with hyperacidity, gastritis, or gastric ulcers.

·         Use cautiously in Pitta-dominant constitutions or during peak summer.

·         Pregnant and lactating women should consult an Ayurvedic expert before use.

AYURVEDIC PROPERTIES:

·         Rasa (Taste): Katu (Pungent), Lavana (Salty)

·         Guna (Qualities): Laghu (Light), Tikshna (Sharp)

·         Veerya (Potency): Ushna (Hot)

·         Vipaka (Post-digestive effect): Katu (Pungent)

·         Doshaghnata (Effect on Doshas): Balances Vata and Kapha, mildly increases Pitta

STORAGE & PACKAGING:

·         100% classical herbal formulation

·         4 oz (114 g) per package

·         Store in an airtight container, away from moisture and direct sunlight

CLIMATE & REGION:

The botanicals used in Hingwashtak are cultivated across diverse agro-climatic zones in India:

·         Hingu is derived from the dried latex of Ferula species grown in dry, arid climates like Afghanistan and Rajasthan.

·         Sunthi and Pippali flourish in warm, humid regions like Kerala, Tamil Nadu, and the Western Ghats.

·         Jeeraka and Ajmoda are grown in temperate climates, particularly in northern India and parts of Karnataka.

·         Saindhava Lavana is sourced from rock salt mines in the Himalayan regions.
This geographic diversity ensures robust phytochemical activity and enhances the therapeutic efficacy of the formulation.