Amlapittahar Pak – Medicinal Properties, Ingredients, Indications, Preparation, Dosage & More

Reference : Ayurveda Sar Sangrah, Page number – 607

Abstract

Amlapittahar Pak is a traditional Ayurvedic preparation formulated to pacify aggravated Pitta and support optimal digestive health. It combines the therapeutic actions of herbal powders, aromatic spices, and mineral bhasmas into a palatable jam form. This formulation is especially useful in conditions like Amlapitta (acid reflux), Vaman (vomiting), Kanthadaha (throat burning), and Aruchi (loss of taste). Its balanced combination of cooling, digestive, and rejuvenative herbs works synergistically to restore digestive harmony while nourishing the body.

Introduction

Amlapittahar Pak is a classical Ayurvedic formulation indicated for managing disorders arising from aggravated Pitta dosha, especially Amlapitta (hyperacidity). Rich in digestive herbs, cooling agents, and mineral bhasmas like Lauh (iron) Bhasma and Abhrak (mica) Bhasma, this herbal jam (Pāk) provides effective relief in conditions such as heartburn, nausea, vomiting, and indigestion. With its deepana–pachana (stimulates digestive fire and digests toxins) and pittashamak (pitta-pacifying) properties, it also acts as a nutritive tonic.

Ingredients

1. Shunthi (Zingiber officinale)
   
2. Maricha (Piper nigrum)
   
3. Pippali (Piper longum)
4. Haritaki (Terminalia chebula)
5. Bibhitaki (Terminalia bellirica)
6. Amalaki (Emblica officinalis)
7. Bhringraj (Eclipta alba)
8. White Jeera (Cuminum cyminum)
9.  Black Jeera (Nigella sativa)
10. Dhania (Coriandrum sativum)
11. Kuth (Saussurea lappa)
12. Ajmoda (Apium graveolens)
13. Lauh Bhasma (Purified Iron)
14. Abhrak Bhasma (Purified Mica)
15. Kakdasingi (Pistacia integerrima)
16. Kayphal (Myrica esculenta)
17. Nagarmotha (Cyperus rotundus)
18. Elaichi (Elettaria cardamomum)
19. Jaiphal (Myristica fragrans)
20. Jatamansi (Nardostachys jatamansi)
21. Tejpatta (Cinnamomum tamala)
22. Talispatra (Abies webbiana)
23. Nagkesar (Mesua ferrea)
24. Ajwain (Trachyspermum ammi)
25. Kachur (Curcuma zedoaria)
26. Mulethi (Glycyrrhiza glabra)
27. Laung (Syzygium aromaticum)
28. Lal chandan (Pterocarpus santalinus)

Description Of The Ingredients

1. Shunthi (Zingiber officinale)

Dry ginger is a potent digestive stimulant with warming and carminative properties. Its major active compounds—gingerol and shogaol—help reduce gastric irritation, enhance digestion, and relieve nausea and vomiting. It is particularly beneficial in Amlapitta (hyperacidity) by regulating Pitta. It also alleviates shool (abdominal pain), haridya rog (heart disorders), and vaman (vomiting).

2. Maricha (Piper nigrum)

Also called black pepper, contains piperine, a bioactive alkaloid that improves bioavailability of other herbs, stimulates digestive fire (Agni), and helps in deepana-pachana (stimulates digestive fire and digests toxins). It effectively combats Amlapitta (hyperacidity) and Aruchi (loss of appetite) by enhancing gastric secretions in a regulated manner. Maricha also aids in clearing Kapha-related headaches (Shiroroga) and promotes better oxygenation.

3. Pippali (Piper longum)

It is known for its powerful, mild rejuvenative and stimulant properties. Rich in piperine and piplartine, it soothes irritated gastric mucosa and helps in conditions like Hridaya Jwalana (heartburn) and Kanthadaha (throat burning). It improves digestion, reduces vaman (vomiting), and pacifies both Pitta and Vata. Additionally, its Rasayana property makes it beneficial in Hridroga and chronic Shiroroga (headaches) by improving systemic vitality.

4. Haritaki (Terminalia chebula)

It is a versatile herb with strong digestive, carminative, and anti-inflammatory actions. It contains chebulagic acid and chebulinic acid, which help regulate gastric secretions, thus relieving amlapitta  (hyperacidity). It is effective in improving aruchi (loss of appetite), managing shool (colicky pain), and preventing vaman (vomiting). Its mild laxative effect clears toxins (ama), supporting heart health (hridroga) and improving circulation, thereby reducing shirodoga symptoms linked with digestive imbalances.

5. Bibhitaki (Terminalia bellirica)

It contains gallic acid, ellagic acid, and tannins that offer digestive, anti-inflammatory, and antioxidant properties. It supports gut cleansing, reduces excess pitta, and alleviates amlapitta  (hyperacidity) and aruchi (loss of appetite). Its balancing action over the doshas helps reduce shool (colicky pain) and relieves hridaya jwalana (heartburn). Bibhitaki also assists in managing Shiroroga (headaches), especially where digestive toxins are causative factors.

6. Amalaki (Emblica officinalis)

It is a Pitta-pacifying rasayana herb, rich in vitamin C, gallic acid, and emblicanin. It has cooling, rejuvenating, and antacid actions, making it ideal for amlapitta (hyperacidity) and hridaya jwalana (heartburn). Its mild laxative effect aids in improving appetite (aruchi). Amalaki’s antioxidant profile also benefits Shiroroga (headaches).

7. Bhringraj (Eclipta alba)

This herb contains wedelolactone, ecliptine, and flavonoids, which are known for liver-protective, cooling, and anti-inflammatory actions. It helps detoxify Pitta from the blood and gastrointestinal tract, thus benefiting in amlapitta (hyperacidity) and hridaya jwalana (heartburn).

8. White Jeera (Cuminum cyminum)

Known as cumin, it is rich in cuminaldehyde and terpenes, which stimulate digestion and pacify abdominal discomfort. It works as a deepana-pachana (stimulates digestive fire and digests toxins) agent, promoting appetite (aruchi) and easing shool (colicky pain). Its mild Pitta-shamak effect makes it useful in amlapitta (hyperacidity) and hridaya jwalana (heartburn). The aromatic nature of cumin helps soothe shiroroga (headache) associated with indigestion and promotes overall gut-brain balance.

9. Black Jeera (Nigella sativa)

Also known as Kalonji, it contains thymoquinone, a powerful antioxidant and anti-inflammatory compound. It supports digestion, reduces bloating, and strengthens the gastric mucosa, helping in amlapitta (hyperacidity), shool (colicky pain), and hridaya jwalana (heartburn).

10. Dhania (Coriandrum sativum)

Known as coriander, is abundant in linalool and coriandrin, which help reduce acidity and digestive inflammation. It has a soothing, carminative, stomachic action ideal for managing amlapitta (hyperacidity) and hridaya jwalana (heartburn). It improves appetite (aruchi) and alleviates mild shool (colicky pain).

11. Kuth (Saussurea lappa)

Also known as Costus root, is rich in costunolide and dehydrocostus lactone, compounds known for anti-inflammatory and carminative properties. It helps relieve amlapitta  (hyperacidity) by calming gastric irritation, enhances digestive fire in aruchi (loss of appetite), and reduces shool (colicky pain) through its antispasmodic effects.

12. Ajmoda (Apium graveolens)

This herb contains apiol, limonene, and flavonoids that support digestion and act as deepana-pachana (stimulates digestive fire and digests toxins). It reduces aruchi (loss of appetite), corrects mandagni (poor digestive fire), and alleviates shool (colicky pain) due to gas or spasms. Ajmoda’s stimulating carminative and expectorant properties help clear amlapitta  (hyperacidity) and relieve hridaya jwalana (heartburn).

13. Lauh Bhasma (Purified Iron)

It is a classical Ayurvedic iron preparation containing elemental iron, useful in enhancing blood quality and oxygenation. It improves digestion indirectly, helping in aruchi (loss of appetite) and shool (colicky pain), and detoxifies blood and gut, supporting recovery from amlapitta (hyperacidity).

14. Abhrak Bhasma (Purified Mica)

It contains bioavailable silicates, iron, magnesium, and trace elements. It is a potent Rasayana, rejuvenating tissues and improving metabolic strength. It pacifies Pitta, reduces amlapitta (hyperacidity), and supports the healing of the gastric mucosa, useful in vaman (vomiting), and hridaya jwalana (heartburn).

15. Kakdasingi (Pistacia integerrima)

It is known for its astringent, anti-inflammatory, and antiemetic actions due to active compounds like tannins and terpenoids. Due to its deepana (stimulates digestive fire) nature, it helps control vaman (vomiting), pacifies hridaya jwalana (heartburn), and soothes the gastric lining in amlapitta (hyperacidity).

16. Kayphal (Myrica esculenta)

This herb contains myricetin and tannins that offer antioxidant, carminative, and digestive-supportive properties. It reduces Kapha and Pitta, relieving amlapitta (hyperacidity), shool (colicky pain), and vaman (vomiting). Its digestive nature improves aruchi (loss of appetite), and it provides a mild analgesic effect for shiroroga (headache).

17. Nagarmotha (Cyperus rotundus)

This herb contains cyperene, rotundone, and flavonoids that offer strong Pitta-pacifying, carminative, and antispasmodic effects. It soothes amlapitta (hyperacidity), reduces gastric inflammation, and enhances appetite (aruchi). Its ability to regulate digestion and reduce gas helps with the stool (colicky pain).

18. Elaichi (Elettaria cardamomum)

It is rich in cineole, terpineol, and flavonoids, giving it cooling, digestive, and aromatic properties. It soothes the stomach lining, relieving amalapitta (hyperacidity) and relieving hridaya jwalana (heartburn). Its carminative nature promotes appetite (aruchi) and reduces shool (colicky pain). Elaichi’s nervine and breath-freshening properties support relief from vaman (vomiting) and shiroroga (headache).

19. Jaiphal (Myristica fragrans)

This herb contains myristicin, eugenol, and safrole, offering antispasmodic, digestive, and sedative actions. It balances Pitta and Kapha, aiding in amlapitta (hyperacidity), reducing shool (colicky pain), and calming vaman (vomiting). Jaiphal enhances appetite (aruchi) and provides warmth and strength to the digestive system. Its nervine effects make it useful in shiroroga (headache).

20. Jatamansi (Nardostachys jatamansi)

It is a renowned medhya rasayana, rich in jatamansone and valeranone. It deeply calms the nervous system, making it beneficial in shiroroga (headache), hridaya jwalana (heartburn), and stress-induced amlapitta (hyperacidity). It relieves vaman (vomiting), improves digestion (aruchi), and pacifies both Pitta and Vata. Its grounding effect helps in cases of burning sensations.

21. Tejpatta (Cinnamomum tamala)

This herb contains eugenol, cinnamaldehyde, and volatile oils with carminative, antioxidant, and Pitta-reducing actions. It aids digestion, reduces amlapitta  (hyperacidity), improves aruchi (promotes appetite), and alleviates shool (colicky pain). The herb’s mild warming nature also helps in vaman (vomiting) and shiroroga (headache) caused by digestive toxins.

22. Talispatra (Abies webbiana)

It is aromatic and expectorant in nature, containing monoterpenes and volatile oils. It relieves vaman (vomiting) and reduces amlapitta  (hyperacidity). It enhances appetite (aruchi) and helps ease the stool  (colicky pain) by reducing gastric irritation. Its pleasant aroma also calms the nerves, helping in shiroroga (headache).

23. Nagkesar (Mesua ferrea)

It is rich in mesuol, flavonoids, and tannins. It has strong Pitta-shamak, astringent, and anti-inflammatory properties. It helps control amlapitta  (hyperacidity) and reduces hridaya jwalana (heartburn). Its astringent nature assists in preventing vaman (vomiting).

24. Ajwain (Trachyspermum ammi)

It contains thymol, a potent carminative and antimicrobial agent. It stimulates Agni (digestive fire) and relieves aruchi (loss of appetite) and shool  (colicky pain). Though mildly warming, it harmonizes digestion to prevent amlapitta (hyperacidity). Ajwain’s ability to reduce nausea and spasms makes it helpful in vaman (vomiting).

25. Kachur (Curcuma zedoaria)

This herb has curzerenone, zedoarone, and essential oils with antioxidant, digestive, and anti-inflammatory effects. It balances Pitta and Kapha, supports liver and gut health, and effectively treats amlapitta (hyperacidity), aruchi (loss of appetite), and shool  (colicky pain). Kachur also calms nausea (vaman) and burning sensations like hridaya jwalana (heartburn). Its ability to improve cerebral circulation makes it useful in chronic shiroroga (headache) as well.

26. Mulethi (Glycyrrhiza glabra)

It is rich in glycyrrhizin, flavonoids, and liquiritin. It acts as a natural demulcent, coating the stomach lining and soothing amlapitta (hyperacidity) and hridaya jwalana (heartburn). It helps reduce vomiting (vaman) and improves taste and appetite (aruchi).

27. Laung (Syzygium aromaticum)

Also known as clove, contains eugenol, a strong analgesic, carminative, and antioxidant compound. It pacifies amlapitta, reduces shool  (colicky pain), and relieves gas and bloating. Its pungent action stimulates Agni, helping in aruchi (loss of appetite), and prevents vaman (vomiting).

28. Lal chandan (Pterocarpus santalinus)

It is known for its santalol content, which gives it cooling, anti-inflammatory, and Pitta-shamak effects. It is especially beneficial in amlapitta (hyperacidity) and hridaya jwalana (heartburn), as it cools internal heat. Its soothing aroma and nervine properties help relieve shiroroga (headache), while it also calms vaman (vomiting) and supports Pitta-related disorders.

Method Of Preparation

• Add Dry Ginger (Shunthi) powder equal to the total quantity of all other powders combined, and Mishri (rock sugar) in double the total quantity.
• Mix all of the above with four times the quantity of cow’s milk and prepare a herbal jam (Pāk) following the traditional Ayurvedic method.
• Store it in a clean glass container or a smooth, non-reactive vessel.

Medicinal Properties

• Effectively pacifies aggravated Pitta dosha, helping reduce acid secretions, burning sensations, and heat-related symptoms in the stomach and chest.
• Stimulates digestive fire (Agni), enhances appetite, and supports healthy digestion by removing toxins and improving nutrient assimilation.
• Acts as a mild cardiac tonic and rejuvenator, strengthening the heart and promoting overall vitality and long-term gastrointestinal health.

Indications

• Amlapitta (Hyperacidity)
• Aruchi (Loss of appetite)
• Shool (Pain)
• Hridroga (Cardiac disorders)
• Vaman (Vomiting)
• Kanthadaha (Burning in throat)
• Hridaya Jwalana (Heartburn)
• Shiroroga (Headaches)

Dosage

1 tola (approximately 10–12 grams) twice daily, in the morning and evening, with warm milk or warm water.

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

Amlapittahar Pak is a time-tested, holistic Ayurvedic remedy that offers comprehensive management of hyperacidity and related Pitta-dominant disorders. The synergistic action of herbs and bhasmas not only corrects digestive imbalances but also strengthens internal organs, especially the stomach, heart, and liver. With its rejuvenating and nutritive potential, it proves to be a reliable support for long-term gastric health in a natural and safe way.