How to make ashta choornam

 

Ashta Choornam is a traditional Ayurvedic blend of eight herbs used to relieve bloating and gas by balancing the 'vata' dosha and supporting digestion. To use, mix 1/4 to 1/2 teaspoon of the powder with warm water and take it 30 minutes after meals, once or twice daily. You can add honey if the taste is too strong. Use consistently for up to two weeks, monitor your body's response, and always use in moderation.

Required Ingredients

You will need equal parts (e.g., 10 grams each) of the following: 

1. Shunti (Dried Ginger)
2. Maricha (Black Pepper)
3. Pippali (Long Pepper)
4. Sweta Jeeraka (White Cumin seeds)
5. Krishna Jeeraka (Black Cumin seeds or Caraway)
6. Ajamoda (Ajwain / Carom seeds)
7. Saindhava Lavana (Rock Salt)
8. Shuddha Hingu (Asafoetida) 

Step-by-Step Preparation

1. Roast the Spices: Dry roast each of the whole spices (cumin, black pepper, ajwain, etc.) separately over a low flame until there is no moisture left and they release a mild aroma.
2. Prepare the Asafoetida (Hingu): Sauté the Asafoetida in a tiny drop of pure cow ghee until fragrant.
3. Blend: Combine the roasted spices, dried herbs, processed asafoetida, and rock salt in a blender or spice grinder and grind into a fine powder.
4. Sieve and Store: Pass the powder through a fine sieve to remove any remaining coarse particles. Transfer the resulting smooth powder into a sterile, airtight glass jar. 

How to Consume

• Standard Dosage: Take 1 to 2 grams (about 1 and 1/2 teaspoon).
• For Digestion & Bloating: Mix the powder with a little warm water or buttermilk and consume about 30 minutes after your meal.
• For Palatability: If the taste is too strong, you can mix the powder with an equal amount of raw honey before swallowing.