News and Articles on Ayurveda, Yoga, Kundalini and other Indian way of health and medicines.
Dhatri Panaka is referenced in the classical Ayurvedic tradition in connection with Chhardi, or vomiting. The preparation is associated with Bhaisajya Ratnavali in the Chhardirogadhikara section, specifically 19/17, and also with Yoga Ratnakara in the Chhardi Chikitsa section, Shloka 34.
For thousands of years, sandalwood has held a special place in Indian life. It is used in temples, rituals, royal traditions, perfumes, skincare and medicine. Ayurveda sees Chandana as a dravya that cools the body, soothes the mind and supports balance when heat, inflammation, irritation and restlessness rise in the system.
Amendment to Drugs Rules, 1945 expands Central licensing oversight to stem cell therapies, gene therapeutics and xenografts
Ragi is a millet that represents the old Indian idea of “anna as medicine”. It is simple, affordable, local, climate-resilient and deeply supportive when prepared properly.
In Ayurvedic thought, food is never seen only as a source of calories. Every grain, fruit, spice and herb carries a specific effect on the body. Barley holds a special place because it gives strength while also reducing heaviness. It nourishes the body while helping clear excess Kapha, fat accumulation and sluggishness.
The ripe mango is praised as sweet, nourishing, strengthening and pleasing to the senses. The raw mango, on the other hand, is treated with greater care because of its sourness, sharpness and strong effect on digestion. Classical food traditions therefore prepared raw mango with spices, salt, jaggery and cooling ingredients to make it more balanced and suitable for seasonal use.
In Ayurveda, pomegranate is loved because it combines taste, nutrition and therapeutic intelligence. It is pleasant to the tongue, light on digestion, supportive to the heart, useful for appetite and helpful in restoring strength. Its unique balance of sweet, sour and astringent taste makes it a rare fruit that can refresh the body while also supporting digestive stability.
Hapusha occupies an interesting place in Ayurvedic medicine because it is connected with digestion, Vata-Kapha balance, abdominal disorders, urinary function and the clearing of stagnation from the body’s channels. It is not a sweet nourishing herb like Shatavari or Yashtimadhu. It belongs to the category of herbs that awaken sluggish systems, kindle movement and assist the body where heaviness, coldness, obstruction and accumulation dominate.
In healthcare, data standardization is not merely a technical requirement. It directly affects patient safety, clinical accuracy, medicine availability, prescription quality and the ability of hospitals and digital platforms to communicate with each other.
In Ayurveda, carom seed is valued as a powerful Deepana-Pachana dravya, meaning it helps kindle digestive fire and supports the proper digestion of food. It is especially loved for its role in reducing gas, heaviness, abdominal discomfort and sluggish appetite. This is why ajwain finds a place in everyday foods such as parathas, pakoras, digestive drinks, spice blends, post-meal powders and medicinal buttermilk preparations.
