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

Reference : Ayurveda Sar Sangrah, Page number – 609, 610

Abstract

Adrak Paak is a traditional Ayurvedic formulation prepared from fresh ginger and a blend of digestive, carminative, and anti-inflammatory herbs. It is especially beneficial in managing Vata-Kapha dominant disorders, including cough (Kasa), asthma (Shwasa), loss of appetite (Aruchi), and abdominal disorders like Grahani and Gulma. This formulation not only enhances digestive strength but also supports respiratory health and cognitive functions.

Introduction

In Ayurveda, Paak kalpana (herbal confections) are prepared to deliver herbs in a palatable, nutritive, and long-lasting form. It is a classical remedy designed to address disorders related to digestion, respiration, and cognition. By combining fresh ginger fried in ghee with jaggery and a synergy of deepana-pachana (appetizer-digestive) herbs, it strengthens Agni (digestive fire), reduces Kapha accumulation, and promotes vata shaman. It is particularly recommended in Swasa, Kasa, Aruchi, and Shoola.

Ingredient

Fresh ginger (Zingiber officinale)
Shunthi (Zingiber officinale) – (Dry ginger)
Jeera (Cuminum cyminum)
Kali mirch (Piper nigrum)
Nagkesar (Mesua ferrea)
Javitri (Myristica fragrans)
Elaichi (Elettaria cardamomum)
Dalchini (Cinnamomum verum)
Tejpatra (Cinnamomum tamala)
Pippali (Piper longum)
Dhaniya (Coriandrum sativum)
Kala jeera (Bunium persicum)
Pipplamool (Piper longum)
Vidanga (Embelia ribes)
Jaggery – Natural, unrefined sugar
Ghee – Cow’s ghee

Description of the Ingredient

1. Fresh ginger (Zingiber officinale)

It is primarily dry in nature, warming, and mildly pungent, making it more suitable for acute conditions and kapha-vata disorders involving congestion or dampness. It is rich in gingerol, shogaol, and zingerone, which contribute to its anti-inflammatory, bronchodilatory, and carminative properties. This makes it especially effective in swasa (respiratory disorders) and kasa (cough), where it helps loosen mucus and clear bronchial passages. Its mild sweetness and moisture help soothe irritated mucosa, while stimulating digestion in aruchi (loss of appetite) and grahani (malabsorption). It also gently warms and relaxes the gut, relieving shoola (abdominal pain) and aanaah (bloating).

2. Shunthi (Zingiber officinale) – (dry ginger)

This herb is unctuous and oily in nature, and strongly heating, making it more effective in chronic Vata-Kapha (air and phlegm) conditions, especially where there is Ama (toxicity) or low digestive fire. It has a higher concentration of gingerols and volatile oils due to dehydration, which enhances its Deepana (appetizer) and Pachana (digestive) effects. Shunthi (dry ginger) excels in managing Kasa (cough) and Shwasa (respiratory problems) by reducing Kapha (phlegm), drying excess mucus, and improving airflow. Its penetrating quality makes it beneficial in Gulma (abdominal lumps) and Grahani (malabsorption syndrome), where sluggish digestion and gas accumulation are present. It’s Ushna Virya (hot potency) helps pacify Vata (air)-induced colic and reduces Shotha (swelling), especially in cold-dominant conditions.

3. Jeera (Cuminum cyminum)

This herb contains cuminaldehyde and terpenes, which act as antispasmodic, carminative, and digestive agents. It enhances appetite in Aruchi (loss of appetite), supports proper digestion in Grahani (malabsorption syndrome), and helps reduce Aanaah (bloating). Its mild heating and detoxifying nature aids in relieving Udar Roga (abdominal disorders) and abdominal discomfort. It also supports cognitive clarity, indirectly benefiting Smriti Bhramsha (weak memory).

4. 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 (rejuvenative) properties help rebuild tissues in Kshaya (tissue depletion). 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 (fire element). By enhancing digestive fire (Agni), it relieves Aruchi (loss of appetite), and its circulatory stimulation is helpful in Pandu (anemia) and Raktapitta (bleeding disorders), improving nutrient delivery and hemostasis.

5. Nagkesar (Mesua ferrea)

This herb is rich in mesuol, flavonoids, and tannins, which contribute to its potent anti-inflammatory, hemostatic, and astringent actions. It is highly effective in Raktapitta (bleeding disorders) due to its ability to control excessive bleeding and improve vascular tone. In Pandu (anemia), its astringent and absorbent properties support healthy blood formation and nutrient assimilation. It also reduces Shotha (swelling) by stabilizing capillary permeability and supports digestion by balancing Pitta (fire element) in Udar Roga (abdominal disorders) and Aanaah (bloating).

6. Javitri (Myristica fragrans)

It contains active constituents like myristicin, safrole, and elemicin, known for their carminative, nervine, and digestive stimulant properties. It helps relieve Gulma (abdominal lumps) and Grahani (malabsorption syndrome) by enhancing Jatharagni (digestive fire) and reducing intestinal spasms. Its impact on the nervous system improves Smriti Bhramsha (weak memory) and also relieves Aruchi (loss of appetite) by stimulating sensory perception and salivation. Additionally, it calms Vata (air element), making it useful in managing Shoola (abdominal pain).

7. Elaichi (Elettaria cardamomum)

This herb is rich in cineole, limonene, and terpineol, which provide it with digestive, expectorant, and aromatic properties. In Kasa (cough) and Swarabheda (hoarseness of voice), it soothes the mucous membranes and clears excess Kapha (phlegm) from the respiratory tract. Its pleasant aroma and cooling effect alleviate Aruchi (loss of appetite), while its mild carminative nature supports digestion in Grahani (malabsorption syndrome) and Udar Roga (abdominal disorders). Elaichi (cardamom) also acts as a mood enhancer and memory supporter, mildly benefiting Smriti Bhramsha (weak memory).

8. Dalchini (Cinnamomum verum)

This herb contains cinnamaldehyde, eugenol, and volatile oils, which make it a potent circulatory stimulant, digestive, and anti-inflammatory agent. It boosts Agni (digestive fire), making it useful in Grahani (malabsorption syndrome), Aruchi (loss of appetite), and Aanaah (bloating) by improving gastrointestinal motility and reducing gas. Its warming nature pacifies Vata (air element) and Kapha (phlegm), making it ideal in Kasa (cough), Shwasa (respiratory problems), and Shoola (abdominal pain). Dalchini (cinnamon) also improves blood flow and metabolism, which helps address Pandu (anemia) and supports the overall rejuvenation process in Kshaya (emaciation).

9. Tejpatra (Cinnamomum tamala)

It is abundant in eugenol, cinnamaldehyde, and volatile oils, which give it digestive, carminative, and mild expectorant properties. It stimulates Agni (digestive fire) and helps pacify Vata (air element) and Kapha (phlegm), making it effective in Grahani (malabsorption syndrome), Aanaah (bloating), and Udar Roga (abdominal disorders). Its warming action reduces Shoola (abdominal pain) and supports mucus clearance in Kasa (cough) and Shwasa (respiratory disorders). The herb also enhances circulation, indirectly benefiting Pandu (anemia) by promoting better tissue nourishment.

10. Pippali (Piper longum)

It contains the alkaloids piperine and piperdine, which enhance bioavailability, stimulate digestion, and support respiratory health. It is a key ingredient for managing Shwasa (asthma) and Kasa (cough) due to its expectorant and bronchodilator effects. In Grahani (malabsorption syndrome), it stimulates digestive enzymes, improves absorption, and helps control microbial overgrowth. Pippali (long pepper) is also regarded as a Rasayana (rejuvenative), where it aids tissue regeneration and nourishment. It balances Pitta (fire element) in Amlapitta (hyperacidity) and enhances blood flow, useful in Pandu (anemia) and Raktapitta (bleeding disorders).

11. Dhaniya (Coriandrum sativum)

This herb is rich in linalool, borneol, and cineole, which give it digestive, anti-flatulent, and mild anti-inflammatory properties. It is beneficial in Aruchi (loss of appetite) and Grahani (malabsorption syndrome), as it stimulates digestive secretions and supports proper peristalsis. Its cooling nature helps in reducing Pitta (fire element) aggravation seen in Amlapitta (hyperacidity) and Raktapitta (bleeding disorders). Dhaniya (coriander) also calms intestinal spasms, thus relieving Aanaah (bloating) and Shoola (colicky pain). Its antioxidant action supports liver function and improves Pandu (anemia) by promoting better iron metabolism.

12. Kala Jeera (Bunium persicum)

It contains thymol, cuminaldehyde, and terpenes, which make it a powerful digestive stimulant, carminative, and anti-inflammatory agent. It enhances Agni (digestive fire) and aids in the management of Grahani (malabsorption syndrome), Aruchi (loss of appetite), and Aanaah (bloating). Its Deepana-Pachana (appetizer and digestive) effect reduces intestinal toxins and supports relief in Shoola (abdominal pain) and Udar Roga (abdominal complaints). Additionally, its volatile oils help in mild respiratory ailments such as Kasa (cough) and Shwasa (respiratory disorders) by reducing congestion and inflammation.

13. Pipplamool (Piper longum)

It is the root of long pepper, and is rich in piperine, sesamin, and alkaloids with Deepana (appetizer), Pachana (digestive), and Vata-Kaphahara (balancer vata-pitta dosha) actions. It strengthens the digestive system and is useful in Grahani (malabsorption syndrome), Shoola (abdominal pain), and Gulma (abdominal lump) by stimulating the secretion of digestive enzymes and reducing abdominal stiffness. Its expectorant action helps in Kasa (cough) and Shwasa (respiratory disorders), while its nervine properties aid in restoring voice clarity in Swarabheda (hoarseness of voice). It also supports memory and clarity in Smriti Bhramsha (weak memory) through its rejuvenating effects on the nervous system.

14. Vidanga (Embelia ribes)

This herb is known for its active principle embelin, which exhibits anthelmintic, antimicrobial, and anti-inflammatory properties. It is highly effective in treating Gulma (abdominal masses), Grahani (malabsorption syndrome), and Aanaah (bloating), where digestive toxins and parasitic infestations are present. By cleansing the gut and improving absorption, this herb supports the management of Pandu (anemia) and Shotha (inflammation). It also mildly stimulates Agni (digestive fire), relieving Aruchi (loss of appetite).

15. Jaggery

It is a natural sweetener rich in iron, minerals, and antioxidants. In Ayurveda, it is classified as a mild laxative and Pittashamak (Pitta-pacifying). Jaggery also acts as the Dravya (primary medium) that binds herbs and enhances their palatability and absorption.

16. Ghee

It deepens the action of herbs by helping them penetrate deeper Dhatus (tissues). It supports Shoola (abdominal pain) and Aanaah (bloating) by lubricating the intestines and calming Vata (air element). Ghee also soothes the mucosa in Kasa (cough) and Shwasa (respiratory conditions). Being a Medhya (brain tonic), it nourishes the mind and enhances Smriti (memory), offering benefits in Smriti Bhramsha (weak memory). Its ability to carry lipid-soluble active principles makes it essential for bioavailability.

Method of Preparation

Take Fresh ginger (Zingiber officinale) – ½ seer (approx. 466.5 grams), Jaggery – ½ seer (approx. 466.5 grams), and Ghee – ½ Paav (approx. 125 grams).
Fry the chopped ginger in ghee until it turns reddish-brown.
Prepare a jaggery syrup separately and mix the fried ginger into it.
Add the fine sieved powders of each herb (6 masha, approx. 5.832 g each of the below herbs).
Mix these powdered ingredients thoroughly into the warm ginger-jaggery mixture and store the preparation safely in a clean, airtight container.

Medicinal Properties

Stimulates digestive fire, enhances appetite, and aids in Ama pachana, making it effective in indigestion, bloating, and Grahani.
Balances Vata and Kapha doshas, relieving cough, breathlessness, abdominal pain, and Kapha accumulation in the chest and gut.
Nourishes tissues, promotes vitality, and aids recovery from weakness, especially in chronic Vata conditions.

Indications

Swasa (respiratory disorders)
Kasa (cough)
Swarabheda (hoarseness of voice)
Aruchi (loss of appetite)
Smriti bhramsha (weak memory)
Shotha (inflammation)
Grahani (malabsorption syndrome)
Shoola (pain)
Aanaah & Udar roga (bloating and abdominal disorders)
Gulma (abdominal tumors)

Dosage and Anupana

1 tola to 2 tola (approx. 12–24 grams) to be taken twice daily, morning and evening, with a suitable Anupana like warm water or as advised.

Contraindications

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

Adrak Paak is a versatile and highly beneficial Ayurvedic formulation that addresses multiple systems, such as digestive, respiratory, and cognitive, through a synergistic blend of time-tested herbs. Its classical combination of fresh ginger, spices, ghee, and jaggery provides strength, improves digestion, reduces respiratory congestion, and relieves Vata-Kapha-related ailments effectively. With proper usage, it proves to be a safe, nourishing, and potent Rasayana formulation for all ages.