Ayurveda Formulations

Amalakyadi Churna – Ingredients, Preparation Method, Uses, Dose, Precautions

Amala fruit, one of the ingredient of amalakyadi churna
Amala fruit, one of the ingredient of amalakyadi churna
Amala fruit, one of the ingredient of amalakyadi churna
Amala fruit, one of the ingredient of amalakyadi churna

Amalakyadi Churna is an ayurveda preparation made with the ingredients like amalaki, chitraka, hartaki. This preparation is mostly used for the treatment for various intestinal disorders.

Ingredients:

1. Amla (Amalaki ) –Phyllanthus emblica- 1 part
2. Citraka –Plumbago zeylanica (Root)- 1 part
3. Pathya (Haritaki )–Terminalia chebula – 1 part
4. Pippali —Piper logum ( Fruit)– 1 part
5. Saindhava lavana –(Rock salt) – 1 part

Method of preparation Of Amalakyadi Churna:

First of all take saindhava lavana as mentioned, heat it in a pan at low temperature to make it free from moisture. Make it into fine powder.
Take the ingredients from 1 to 5 as mentioned, wash and dry them and powder them separately. Mix all the powder homogeneously along with saindhava powder. Hence, amalakyadi churna with brown-coloured, smooth powder with pleasant odour and salty, spicy taste is obtained.
Store it in airtight containers. Pack it in air-tight container to protect from light and moisture.

Therapeutic Uses:

Amalakyadhi churna is mainly used in various gastrointestinal disorders like amlapitta (gastritis), aruchi(anorexia), agnimandhya(dyspepisa), ajirna(indigestion), jwara(fever).

Dose: 5 to 10 g daily in divided doses.

Anupana: Water.

Precautions:

  • Special precaution should be taken by hypertensive patient.
  • The preparation should not be used if humid or contaminated with fungus.