News and Articles on Ayurveda, Yoga, Kundalini and other Indian way of health and medicines.
In Sanskrit, it is called Sauvarchala Lavana or Sauvarcala Lavana. In Hindi and common Indian usage, it is known as Kala Namak. In Malayalam and other regional traditions, it is recognised as a special digestive salt used in food, churnas, herbal drinks and household remedies. It is one among the important salts described in Ayurvedic tradition, along with Saindhava Lavana, Samudra Lavana, Vida Lavana and others.
The word Pippali refers mainly to the dried fruit spike of the plant. It has a slender, elongated shape and a pungent taste. Though it is sharp and warming, Ayurveda gives it a special place because it combines digestive stimulation with nourishing and rejuvenative potential. This makes it different from many other hot spices.
In Sanskrit, the name Ajamoda is often explained through its strong aroma and digestive action. It is closely related in usage to herbs like Yavani, Jeeraka, Hingu, and Shunthi, but it has its own distinct place in Ayurvedic practice.
The Sanskrit name Punarnava means “that which becomes new again.” This name reflects the nature of the plant. Even after drying in harsh conditions, it grows fresh again with the arrival of rain. Ayurveda sees this renewing quality as a symbol of its medicinal action. Punarnava helps clear stagnation, reduce heaviness and support the body’s natural ability to regain balance.
Organised by the AIIA under the Ministry of Ayush on the occasion of Sushruta Jayanti, the seminar has brought together surgeons, researchers, academicians and policymakers from India and eight other countries to discuss advancements in Ayurvedic surgical sciences.
In Sanskrit, Ketaki is also known as Ketaka, Suchipushpa, Sugandha, Krakachapatra and Trinashunya. The name Sugandha refers to its pleasant fragrance, while Suchipushpa points to the sharp, pointed nature of its floral structure.
The name “tailed pepper” comes from the small stalk attached to the dried berry, giving it a tail-like appearance. It resembles black pepper but has a more aromatic, slightly bitter and camphor-like fragrance.
Matulunga belongs to the citrus family and is known for its aromatic rind, juicy pulp and pleasant sour-sweet taste. Unlike sharper lemon varieties, sweet lemon is softer in action and is widely used as a daily fruit juice, especially during summer, tiredness, dehydration, low appetite and recovery after illness. Its gentle nature makes it suitable for many people when taken fresh and in moderation.
Ayurveda honours Shunthi as a daily kitchen medicine. It improves appetite, supports digestion, reduces heaviness, helps clear Ama and brings warmth to the stomach. Because of its sharp, aromatic and heating nature, it is widely used in food, decoctions, churnas, buttermilk preparations and classical formulations.
In Ayurveda, Katphala is mainly valued for disorders involving Kapha accumulation, throat congestion, cough, cold, heaviness, sluggish digestion and excessive secretions. The bark is the most commonly used medicinal part, while the fruit of the plant is also traditionally known in Himalayan food culture.
