Aamra Paak – Medicinal Properties, Ingredients, Indications, Dosage & More

Reference : Ayurveda Sar Sangrah, Page number – 608, 609

Abstract

Aamra Paak is a classical Ayurvedic formulation made primarily from the juice of ripe mangoes (Mangifera indica) and fortified with digestive and rejuvenating herbs. Known for its sweet taste and health-promoting effects, it acts as a Rasayana (rejuvenator), Deepana (appetizer), and Pachana (digestive stimulant). This formulation is particularly useful in managing Grahani (malabsorption), Kshaya (emaciation), Shwasa (respiratory distress), and Amlapitta (hyperacidity), among other disorders.

Introduction

Aamra Paak is a classical Avaleha Kalpana (herbal jam preparation), wherein the juice of ripe mangoes (Mangifera indica) is fortified with a synergistic blend of herbs such as Shunthi (Zingiber officinale), Kali Mirch (Piper nigrum), Pippali (Piper longum), Dhaniya (Coriandrum sativum), Jeera (Cuminum cyminum), and others. This formulation is nutritive, palatable, and Rasayana in nature, designed to enhance digestion, restore strength, and pacify aggravated Vata and Pitta doshas. Traditionally administered in cases of chronic debility, Grahani (malabsorption), Mandagni (weak digestion), and Kshaya (emaciation), it revitalizes body tissues while simultaneously supporting respiratory and hematological health.

Ingredient

1. Ripe mangoes (Mangifera indica) – Juice
2. Shunthi (Zingiber officinale)
3. Kali Mirch (Piper nigrum)
4. Pippali (Piper longum)
5. Dhaniya (Coriandrum sativum)
6. Jeera (Cuminum cyminum)
7. Haritaki (Terminalia chebula)
8. Nagarmotha (Cyperus rotundus)
9. Chitraka/Cheeta (Plumbago zeylanica)
10. Dalchini (Cinnamomum verum)
11. Pipplamool (Piper longum) – Root part
12. Nagkesar (Mesua ferrea)
13. Chhoti Elaichi (Elettaria cardamomum)
14. Laung (Syzygium aromaticum)
15. Jaiphal (Myristica fragrans)

Description of the Ingredient

1. Ripe Mangoes (Mangifera indica) – Juice

It is rich in natural sugars, dietary fibers, and vital nutrients, including vitamin A (retinol) and vitamin C (ascorbic acid). These micronutrients exhibit rejuvenating (Rasayana) properties and contribute to tissue nourishment. In Grahani (malabsorption syndrome), its gentle digestive action aids in regulating bowel movements without aggravating Pitta. The natural sweetness enhances energy in Kshaya (emaciation) and supports blood formation in Pandu (anemia). Its anti-inflammatory and immune-boosting vitamins also assist in Shwasa (respiratory disorders) and Raktapitta (bleeding disorders) by stabilizing mucosal linings and improving immunity.

2. Shunthi (Zingiber officinale)

It possesses Shogaol and Gingerol, which have potent anti-inflammatory, digestive, and expectorant properties. In Grahani, it acts as Deepana (appetizer) and Pachana (digestive), stimulating Agni (digestive fire) and preventing Ama (metabolic toxins) accumulation. For Kshaya (emaciation) and Pandu (anemia), it supports nutrient absorption and circulation. In Shwasa (respiratory disorders), its warming nature dissolves mucus and eases breathing. Its ability to regulate digestive fire makes it invaluable in Amlapitta (Hyperacidity) and Aruchi (Loss of appetite).

3. Kali Mirch (Piper nigrum)

This is rich in the alkaloid Piperine, which significantly enhances the bioavailability of nutrients and medicines. In Grahani (malabsorption syndrome), it supports digestion and combats microbial overgrowth. Its Rasayana properties help rebuild tissues in Kshaya (emaciation). In Shwasa (respiratory disorders), it acts as a bronchodilator and expectorant, easing respiratory distress. Piperine also modulates gastric secretions, making it effective in Amlapitta (Hyperacidity) by balancing excess Pitta. By enhancing digestive fire (Agni), it relieves Aruchi (Loss of appetite).

4. Pippali (Piper longum)

This herb contains Piperine and Piperdine, known for their rejuvenative (Rasayana) and deep tissue penetrating actions. It is especially indicated in Kshaya (emaciation), where it promotes tissue regeneration and strengthens the lungs. In Grahani (malabsorption syndrome), it improves absorption by enhancing Agni (digestive fire). Its powerful Shwasahara (anti-asthmatic) action makes it a frontline herb in Shwasa (respiratory disorders) management. It normalizes gastric secretions, offering relief in Amlapitta (Hyperacidity), and revives taste and appetite in Aruchi (Loss of appetite). In Raktapitta (Bleeding disorders), its scraping (Lekhana) and Pitta-pacifying effects stabilize capillary integrity, while in Pandu (Anemia), it supports hematopoiesis and nutrient absorption.

5. Dhaniya (Coriandrum sativum)

It contains linalool, cineole, and borneol, which possess carminative, anti-inflammatory, and mild antacid properties. In Grahani (malabsorption syndrome), it reduces intestinal inflammation and corrects irregular digestion. In Aruchi (Loss of appetite), the carminative and aromatic nature stimulates appetite by enhancing gastric enzyme secretion. Its lightness and digestive properties help balance metabolism in Pandu (Anemia). In Kshaya (emaciation), its Rasayana and mild nutritive action aids tissue repair and digestion.

6. Jeera (Cuminum cyminum)

This herb is rich in cuminaldehyde, thymol, and terpenes, known for their carminative, digestive, and antioxidant effects. In Grahani (malabsorption syndrome), it restores gut flora and improves nutrient absorption. Cinnamaldehyde enhances pancreatic enzyme secretion, improving appetite in Aruchi (Loss of appetite). Its Pitta-pacifying and Deepana (appetizer) and Pachana (digestive) qualities make it useful in Amlapitta (Hyperacidity). The blood-purifying properties help in Raktapitta (Bleeding disorders) and support hemoglobin formation in Pandu (Anemia).

7. Haritaki (Terminalia chebula)

It is a tridosha-balancing herb and contains active constituents like chebulinic acid, gallic acid, and tannins. In Grahani (malabsorption syndrome), it regulates bowel movements and enhances absorption. As a Rasayana, it rejuvenates tissues in Kshaya (emaciation) and promotes immunity. Its mild laxative action clears toxins and improves Agni (digestive fire), useful in Amlapitta (Hyperacidity) and Aruchi (Loss of appetite). In Shwasa (respiratory disorders), Haritaki helps remove Kapha from the respiratory tract. Its astringent action supports the control of bleeding in Raktapitta (Bleeding disorders), and it contributes to hematopoiesis and improved metabolism in Pandu (Anemia).

8. Nagarmotha (Cyperus rotundus)

This herb contains cyperene, patchoulenone, and essential oils, offering carminative, antipyretic, and digestive benefits. In Grahani (malabsorption syndrome), it acts as Deepana (appetizer) and Pachana (digestive), eliminating Ama (toxin) and strengthening the digestive fire. It pacifies Pitta and is particularly effective in Amlapitta (Hyperacidity) and Raktapitta (Bleeding disorders), where it controls excess heat and bleeding. In Aruchi (Loss of appetite), its aromatic oils improve taste and stimulate hunger.

9. Cheeta (Plumbago zeylanica)

It contains plumbagin, a potent bioactive compound known for its Deepana (appetizer) and Pachana (digestive) effects. It is highly effective in Grahani (malabsorption syndrome), where it eliminates Ama (toxin) and rekindles Agni (digestive fire). In Kshaya (emaciation), its Rasayana and Dhatu-poshak actions assist in tissue rejuvenation. Its ability to reduce Kapha makes it useful in Shwasa (respiratory disorders). In cases of Amlapitta (Hyperacidity), it must be used cautiously due to its Ushna (hot) nature, but in controlled amounts, it stabilizes digestion. It powerfully stimulates appetite in Aruchi (Loss of appetite).

10. Dalchini (Cinnamomum verum)

This herb is rich in cinnamaldehyde and eugenol, offering antioxidant, carminative, and circulatory benefits. In Grahani (malabsorption syndrome), it improves digestion and prevents fermentation-related bloating. Its warming nature helps in rebuilding strength in Kshaya (emaciation). For Shwasa (respiratory disorders), its expectorant properties help clear the respiratory passages. It balances Agni (digestive fire) and neutralizes excess acid in Amlapitta (Hyperacidity). Dalchini also restores appetite in Aruchi (Loss of appetite) by stimulating gastric secretions.

11. Pipplamool (Piper longum) – Root Part

It contains piperine and essential oils, and is slightly milder than the fruit but equally potent in its Deepana (appetizer) property. In Grahani (malabsorption syndrome), it promotes digestion and reduces Ama (toxin). As a Rasayana, it helps nourish tissues in Kshaya (emaciation). Its expectorant action is beneficial in Shwasa (respiratory disorders), easing cough and breathlessness. It stimulates Agni (digestive fire) and reduces acid buildup in Amlapitta (Hyperacidity), and enhances appetite in Aruchi (Loss of appetite). Its scraping effect purifies Rakta, making it useful in Raktapitta (Bleeding disorders), and it aids nutrient assimilation and Dhatu production in Pandu (Anemia).

12. Nagkesar (Mesua ferrea)

This herb is known for its tannins, mesuol, and anti-inflammatory flavonoids, which provide styptic (Raktasthambhak), astringent, and Pittashamak properties. It is highly effective in Raktapitta (Bleeding disorders), where it arrests bleeding and strengthens capillary walls. In Grahani (malabsorption syndrome), it supports intestinal tone and reduces inflammation. In Kshaya (emaciation), its mildly nourishing action helps maintain tissue integrity. It improves digestion and absorption in Pandu (Anemia).

13. Chhoti Elaichi (Elettaria cardamomum)

It is rich in cineole, terpinyl acetate, and limonene, which provide aromatic, carminative, and expectorant effects. In Grahani (malabsorption syndrome), it reduces bloating and regulates digestion by enhancing Agni without aggravating Pitta. Its mild stimulant and Rasayana nature assist in Kshaya (emaciation), improving respiratory tone in Shwasa (respiratory disorders). Due to its soothing yet heating nature, it balances acid production in Amlapitta (Hyperacidity). It restores taste perception and digestive secretions in Aruchi. Its natural astringency supports Raktapitta (Bleeding disorders) control, and its circulatory benefits help in managing Pandu (Anemia) by improving metabolic processes.

14. Laung (Syzygium aromaticum)

This herb contains eugenol, a powerful anti-inflammatory, analgesic, and carminative compound. In Grahani (malabsorption syndrome), it aids digestion, relieves spasms, and prevents putrefaction in the intestines. Its warm and pungent nature is excellent in Kshaya (emaciation) to rebuild Agni and tissue strength. Laung is a potent Shwasahara (anti-asthmatic), making it effective in Shwasa (respiratory disorders) by clearing Kapha and easing breath. It helps regulate excessive acid secretion in Amlapitta (Hyperacidity) and strongly stimulates appetite in Aruchi (Loss of appetite). Eugenol’s haemostatic and antioxidant effects help in Raktapitta (Bleeding disorders), while it also aids nutrient assimilation in Pandu (Anemia).

15. Jaiphal (Myristica fragrans)

This herb contains myristicin, elemicin, and safrole, which offer carminative, nervine, and antispasmodic effects. In Grahani (malabsorption syndrome), its Deepana (appetizer) and Pachana (digestive) properties help in reducing intestinal motility and strengthening digestion. In Kshaya (emaciation), its unctuous and nourishing nature contributes to Dhatu replenishment. As a mild nervine tonic, it supports respiration in Shwasa (respiratory disorders), especially in chronic cases. Jaiphal’s ability to calm vitiated Pitta is valuable in Amlapitta (Hyperacidity), while it also encourages taste and hunger in Aruchi (Loss of appetite).

Method of Preparation

• Take the following main ingredients:
  • Ripe mango juice – 1024 tola (approx. 11943.7 g)
  • Sugar – 256 tola (approx. 2985.9 g)
  • Cow’s ghee – 64 tola (approx. 746 g)
  • Shunthi – 32 tola (approx. 363 g)
  • Black pepper – 16 tola (approx. 186.6 g)
  • Pippali – 8 tola (approx. 93.3 g)
  • Water – 256 tola (approx. 2.9 liters)
• Mix all the above ingredients in an earthen vessel (preferably an unglazed clay pot).
• Cook the mixture on mild heat, stirring continuously with a wooden ladle until it thickens and forms a semi-solid consistency.
• Once thickened, remove from heat and add finely powdered herbs (4 tola, approx. 46 gm each):
  • Dhaniya
  • Jeera
  • Haritaki
  • Nagarmotha
  • Cheetah / Chitrak
  • Dalchini
  • Pippali Mool
  • Nagkesar
  • Chhoti Elaichi
  • Laung
  • Jaiphal
• Allow the preparation to cool completely.
• Add 32 tola (approx. 373 g) of pure honey and mix well.
• Store in a dry, airtight container for long-term use.

Medicinal Properties

• Acts as an excellent aphrodisiac, nutritive, and strength-promoting.
• Promotes the formation of healthy blood, semen, and muscle tissues.
• Enhances reproductive power, helps in managing Shukra Kshaya (low sperm count), and improves libido and vitality.

Indications

• Grahani (Malabsorption syndrome)
• Kshaya (Tuberculosis or emaciation)
• Shwasa (Respiratory ailments)
• Amlapitta (Hyperacidity)
• Aruchi (Loss of appetite)
• Raktapitta (Bleeding disorders)
• Pandu (Anemia)

Dosage and Anupana

5–10 grams twice daily with warm water or milk, or as directed by an Ayurvedic physician.

Contraindication

• This herbal formulation does not have any side effects.
• Pregnant women, breastfeeding women, and children below 5 years should consult a healthcare provider before using this herbal formulation.

Conclusion

Aamra Paak is a time-tested polyherbal jam that combines the nourishment of mango with potent Ayurvedic herbs. Its action on the digestive, respiratory, and circulatory systems makes it a comprehensive Rasayana. Safe, palatable, and versatile, Aamra Paak offers both preventive and curative benefits in conditions involving Pitta-Kapha aggravation, poor digestion, and chronic weakness.

Note

• If only ripe mango juice is given with cow’s milk in diseases like Kshaya, Grahani, Swasa, Raktapitta, and Shukra Vikara (seminal disorders), it yields excellent results.
• The mango pulp contains most nutrients necessary for human nourishment, including:
  • Vitamin A – Protects the body from toxins and microbial infections.
  • Vitamin C – Effective in curing skin disorders.
• When taken with milk, its nourishing and strengthening properties multiply.
• Its mild laxative action helps regulate the bowels and is useful in constipation-associated disorders.