Recipe: Hingwashtak Churna
Hingwashtak Churna: A Digestive Gem for Your Ayurvedic Kitchen
If you’ve ever dealt with bloating, gas, or just that uncomfortable feeling of sluggish digestion, you know how a little digestive support can go a long way. That’s where Hingwashtak Churna comes into play—a magical blend of Ayurvedic spices and herbs that transforms your digestion game and brings balance back to your system. Curious about what it is, why it’s used, and how to make it yourself? Keep reading, because I’m about to spill all the details on this gut-loving remedy!
What is Hingwashtak Churna?
Hingwashtak Churna is a traditional Ayurvedic herbal blend made from simple kitchen spices like hing (asafoetida), cumin, ginger, black pepper, and a few others. It’s known for its incredible ability to support digestion and balance the Vata and Kapha doshas in particular. The name itself gives you a hint of its purpose: “Hing” refers to the digestive powerhouse asafoetida, while “Ashtak” means “eight,” indicating that this classic churna consists of eight core ingredients, each playing its role in digestive health.
It’s a must-have if you frequently experience:
Gas
Bloating
Indigestion
Abdominal discomfort
Or simply need a natural boost to your digestive fire!
Why Use Hingwashtak Churna?
Hingwashtak Churna is a go-to remedy for those days when your belly feels off or when you’ve indulged a little too much. The combination of ingredients in this mix makes it a potent digestive aid that’s especially effective for pacifying Vata and Kapha imbalances. Vata imbalances often show up as irregular digestion, gas, and bloating, while Kapha can cause heaviness and sluggish metabolism. Hingwashtak gently brings everything back into balance.
But the beauty of it is that it’s not just about symptom relief; it’s about building long-term digestive strength. When taken regularly, Hingwashtak Churna can help:
Stimulate Digestive Fire (Agni): It encourages the production of digestive enzymes, making meals easier to break down.
Relieve Gas and Bloating: Asafoetida (hing) and cumin are natural carminatives that help alleviate abdominal discomfort and reduce gas.
Support Gut Health: The spices in this blend are known for their antimicrobial properties, which help maintain a healthy gut environment.
Prevent Constipation: By regulating digestion and bowel movements, Hingwashtak keeps things moving smoothly.
Promote Weight Management: Balanced digestion means better metabolism and nutrient absorption—two key factors in managing a healthy weight.
How to Use Hingwashtak Churna
With Meals: Sprinkle ½ to 1 teaspoon on your food before eating or mix it with a little warm water and drink it along with your meals. This method helps prime your digestive system for the food you’re about to enjoy.
Before Meals: Mix ½ teaspoon in warm water and drink it 15–30 minutes before a meal to stimulate digestive fire, especially if you’re about to indulge in a heavier meal.
After Meals: If you’re already feeling bloated or uncomfortable, mix ½ teaspoon in warm water and drink it after your meal. This can help alleviate symptoms of gas and support smoother digestion.
Homemade Hingwashtak Churna Recipe:
This is a simple version of Hingwashtak that adds a special touch—tempering the hing in ghee. Tempering helps activate the volatile compounds in asafoetida, making it more effective and aromatic.
Ingredients:
1 Tablespoon Hing (Asafoetida)
1-2 tablespoons Ghee (clarified butter)
1 Tablespoon Cumin
1 Tablespoon Black Pepper
1 Tablespoon Black Cumin
1 Tablespoon Ginger
1 Tablespoon Ajwain
1 Tablespoon Pippali
1 Tablespoon Pink Salt
Instructions:
Heat 2 tablespoons of ghee in a small pan on low heat if using powdered Hing (Asafoetida) and 1 tablespoon if using the grains.
Add 1 teaspoon of Hing (Asafoetida) to the melted ghee. Watch closely as it begins to bubble and sizzle. Let it cook until the bubbles disappear—this indicates that the raw pungency has been cooked out (about 30 seconds to 1 minute).
Remove the pan from heat, strain the Hing (Asafoetida) - a coffee filter works great! - and dry out on paper towels.
Grind the spices into a fine powder using a spice grinder or mortar and pestle. It’s suggested to grind each individually.
Once the Hing (Asafoetida) is dry, mix all of the spices together.
Store in an airtight container in a cool, dry place. The ghee-tempered hing will infuse the powder with rich flavor, making it more aromatic and digestively potent. Keep it out of the refrigerator. It should keep for about 6-12 months.
Whether you’re looking to soothe a bloated belly, support daily digestion, or just add a little more Ayurveda to your meals, Hingwashtak Churna is a simple yet powerful addition to your kitchen. Make a batch, try it out with your meals, or pair it with takra for a classic Ayurvedic digestive boost.
This recipe is inspired by my teacher, Dr Anusha from Boston Ayurveda and Kripalu School of Ayurveda