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Powerful Ayurvedic Blend for Digestion, Detox, and Respiratory Wellness
Trikatu Churna is a classical Ayurvedic formulation made from three potent herbs—Shunthi (dry ginger), Marich (black pepper), and Pippali (long pepper)—each known for its hot potency and digestive-enhancing properties. The name Trikatu comes from Sanskrit, where “Tri” means three and “Katu” refers to herbs that are sharp, hot, or pungent in nature. Together, they form a powerful digestive and respiratory stimulant, often referred to as the “Trinity of Heat.”
This unique formulation works by stimulating Agni (digestive fire), enhancing bile production, and aiding in the absorption of nutrients. It also helps balance Kapha and Vata doshas, making it especially beneficial in managing indigestion, bloating, sluggish metabolism, and congestive respiratory conditions.
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Trikatu Churna is a simple mixture of three Indian herbs Kali Mirch, Piper longum, and dry ginger, used for curing conditions like high cholesterol, obesity, infection, gastric problems, and many more
Trikatu Churna boosts the secretion of digestive enzymes and bile salts, improving digestion and appetite. It is ideal for those with slow metabolism, poor digestion, or frequent indigestion.
By regulating Vata dosha, this churna helps relieve abdominal distension, flatulence, and bloating, often caused by undigested food or Ama (toxins).
Trikatu’s pungent herbs help clear Kapha from the respiratory tract, acting as a natural decongestant. It may be beneficial in cough, cold, bronchitis, and seasonal allergies.
By enhancing Agni, Trikatu helps burn toxins and promotes better nutrient assimilation, supporting healthy weight and energy levels.
Trikatu is traditionally believed to aid in liver detoxification and may help improve liver function through its deep digestive action.
Shunthi (Zingiber officinale) – Dry ginger root, known for stimulating digestion and pacifying Vata.
Marich (Piper nigrum) – Black pepper, enhances bioavailability and clears Kapha in the lungs.
Pippali (Piper longum) – Long pepper, improves nutrient absorption and acts as an expectorant.
Dosage: 3–5 grams (approx. ½ to 1 tsp)
Frequency: Two or three times a day
Method: Consume with lukewarm water or honey, or as advised by an Ayurvedic practitioner
Best Taken: After meals
| Weight | 1kg, 50gm, 100gm, 250gm, 500gm |
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