Hinguvachadi Choornam is named after the first two ingredients of the combination ie Hingu and Vacha.
Ingredients of the Hinguvachadi Choornam :
- Hingu (purified Ferula assa-foetida, fried in Ghee)
- Vacha (Acorus calamus)
- Vijaya/Haritaki (Terminalia chebula)
- Pashu gandha/Ashwagandha (Withania somnifera)
- Dadima (Punica granatum)
- Dipyaka/Ajamoda (Trachyspermum ammi)
- Dhanyaka (Coriandrum sativum)
- Patha (Cyclea peltata)
- Pushkaramoola (root of Inula racemosa)
- Shati (Hedychium spicatum)
- Hapusha (Juniperus communis))
- Agni/Chitraka (Plumbago zeylanica)
- Kshara dwaya
1. Yavakshara (Hordeum vulgare)
2. Sarja Kshara (Sodium carbonate) - Tripatu
1. Saindhava lavana (Rock salt)
2. Sauvarchala Lavana
3. Vida Lavana - Trikatu
1. Pippali (Piper longum)
2. Maricha (Piper nigrum)
3. Shunti (Zingiber officinale) - Ajaji/Jeeraka (Cuminum cyminum)
- Chavya (Piper Retrofractum)
- Tintidika (Rhus parviflora)
- Amlavetasa (Garcinia pedunculata)
Indications of the Hinguvachadi Choornam:
- Hrut shoola
- Parshwa shoola
- Basti shoola
- Trika shoola
- Yoni shoola
- Guda shoola
- Vataja shoola
- Amaja shoola
- Kaphaja shoola
- Kruchra Gulma hara
- Vataja roga
- Vinmutra sanga
- Kanta bandha
- Hrudgraha
- Pandu roga
- Annashrudda
- Pliha roga
- Arsha
- Hidma
- Vardhma
- Admana
- Shwasa
- Kasa
- Agnisadana
Classical dosage of the choorna : 1 karsha (12gms)
Reference :
- Astanga hrudaya chikitsa stana 14/31-33
- Sahasrayoga