Aragvadhavaleha – Medicinal Properties, Ingredients, Indications, Dosage & More

Reference : Ayurveda Sar Sangrah, Page number – 610

Abstract

The name Aragvadhavaleha is derived from its chief ingredient Aragvadha (Cassia fistula), which is known for its mild purgative and detoxifying actions. This preparation is especially designed in a chutney form for ease of use, making it suitable even for individuals with low digestive fire or chronic constipation. The synergy of Amaltas with spices like cinnamon, ginger, and asafoetida not only stimulates digestion but also balances aggravated Vata and Kapha, which are often responsible for Indigestion.

Introduction

Aragvadhavaleha is a classical Ayurvedic formulation described for its mild laxative, digestive, and Vata-pacifying actions. It is primarily indicated in constipation (Malavrodha) and indigestion (Ajeerna), especially where the accumulation of Aama (toxins) is evident. Enriched with Amaltas pulp and aromatic digestive herbs like Dalchini, Saunth, and Hing, this formulation is both therapeutic and palatable, making it ideal for daily use in gastrointestinal imbalances.

Ingredients

1. Amaltas pulp (Cassia fistula)
2. Dalchini (Cinnamomum verum)
3. Saunth (Zingiber officinale)
4. Kali Mirch (Piper nigrum)
5. Pippali (Piper longum)
6. Bhuni Hing (Ferula asafoetida)
7. Badi Elaichi (Amomum subulatum)
8. Nimbu Ras (Citrus limon)
9. Sendha Namak (Rock salt)
10. Kala Namak (Black salt)
11. Bhuna Kala Dana (Ipomoea hederacea)
12. Jeera (Cuminum cyminum)
13. Ajamoda (Apium graveolens)
14. Munakka (Vitis vinifera)

Description Of The Ingredients

1. Amaltas Pulp (Cassia fistula)

It is known as Aragvadha in Ayurveda, and is primarily valued for its Mriduvirechaka (mild purgative) property. The pulp of the ripe pod contains anthraquinone derivatives like rhein, chrysophanol, and emodin, which stimulate peristalsis and support smooth evacuation of the bowels. These compounds exert a gentle laxative effect without causing griping or dehydration, making it ideal for chronic or mild constipation (Malavrodha). In cases of Ajeerna (indigestion), where undigested food residues (Aama) accumulate in the colon and contribute to sluggish bowel movement, Amaltas pulp acts as a detoxifier and eliminator of Aama, thereby aiding digestive clarity and bowel regularity.

2. Dalchini (Cinnamomum verum)

This herb is also known as Cinnamon, is a potent Agnideepaka (digestive fire stimulant) and Vatanulomaka (Vata pacifier) herb, classically used to ignite sluggish metabolism. It contains active constituents like cinnamaldehyde, eugenol, and coumarin, which possess carminative, spasmolytic, and antimicrobial properties. In indigestion (Ajeerna), these phytochemicals enhance gastric secretions, reduce bloating, and aid in the breakdown of food. Furthermore, its warming nature balances Vata and Kapha doshas, often implicated in digestive stagnation. In cases of constipation (Malavrodha) linked with Vata-induced dryness or cold digestion, Dalchini helps by warming the digestive tract, promoting smooth bowel transit, and reducing colonic spasm or discomfort.

3. Saunth (Zingiber officinale)

The dried form of ginger (Shunthi in Ayurveda) is one of the most potent Agnideepaka (digestive stimulants) and Aamapachaka (toxin digester). It is known for its Katu Rasa (pungent taste), Ushna Virya (hot potency), and Laghu-Tikshna Guna (light and sharp qualities). Its chief active compounds include gingerol, shogaol, and zingerone, which enhance salivary and gastric secretions, thereby aiding in the rapid digestion of stagnant food matter. In Ajeerna, Saunth clears bloating, relieves abdominal heaviness, and supports enzymatic action. It also acts as a mild anulomana agent, especially in Vata-dominant constipation (Malavrodha), by stimulating intestinal motility, relaxing smooth muscles, and softening stool mass. Its warming effect corrects the cold, sluggish state of digestion typically seen in Vata-Kapha imbalances.

4. Kali Mirch (Piper nigrum)

It is a classical Deepana-Pachana dravya (appetizer and digestant) widely used in Ayurvedic formulations. It contains the active alkaloid piperine, which is responsible for its carminative, antioxidant, and bioavailability-enhancing properties. Its Katu Rasa, Tikshna Guna, and Ushna Virya make it effective in stimulating digestive enzymes and breaking down Aama in Ajeerna. It not only kindles Jatharagni but also removes gas, colic, and heaviness by facilitating the downward movement of Vata (Vatanulomana). In Malavrodha, Kali Mirch helps by increasing intestinal circulation, promoting peristalsis, and enhancing the effect of other co-administered herbs. Its sharp, penetrating nature makes it especially useful in detoxifying the gastrointestinal tract and restoring balance in digestion and elimination.

5. Pippali (Piper longum)

It is a revered Rasayana and a key component of Trikatu used in numerous Ayurvedic formulations. It possesses Katu Rasa (pungent taste), Snigdha Guna (unctuous quality), and Ushna Virya (hot potency), with Madhura Vipaka (sweet post-digestive effect), making it gentle yet deeply stimulating. Its principal bioactive alkaloid, such as piperine, enhances bioavailability of nutrients and other herbs, increases Jatharagni, and aids in the metabolism of Aama (undigested toxins). In Ajeerna, Pippali is especially effective in reviving sluggish digestion, easing heaviness, and preventing gas formation. For Malavrodha, it improves intestinal secretions and promotes smooth elimination by stimulating peristaltic activity and pacifying Vata in the lower colon.

6. Bhuni Hing (Ferula asafoetida)

This herb is also known as Hingu in Ayurveda, is a potent Vata-pacifying (Vatanulomaka) and Aamapachaka herb. It exhibits Katu Rasa, Tikshna and Laghu Guna, and Ushna Virya, making it especially useful in digestive disorders marked by gas, colic, and obstruction. Its major active constituents include ferulic acid, umbelliferone, and volatile sulfur compounds, which possess antispasmodic, carminative, and mild laxative properties. In Ajeerna, Hing reduces intestinal spasms, stimulates digestive secretions, and relieves bloating and abdominal pain. For Malavrodha, Hing aids in the descent of Apana Vata, thereby clearing obstruction in bowel movement and restoring natural evacuation without irritation.

7. Badi Elaichi (Amomum subulatum)

It is a warming and aromatic herb known for its Katu-Tikta Rasa (pungent and bitter tastes), Laghu-Ruksha Guna (light and dry qualities), and Ushna Virya. It contains essential oils like cineole, limonene, and terpinene, which contribute to its carminative, stomachic, and anti-flatulent effects. In Ajeerna, Badi Elaichi helps in reducing heaviness, enhancing appetite, and promoting the breakdown of complex food materials. It also acts as a mild stimulant to the digestive tract and supports the removal of accumulated Kapha and Aama. In constipation (Malavrodha), its warming and drying actions help to mobilize stagnant Vata, soften the stools, and stimulate bowel movement gently.

8. Nimbu Ras (Citrus limon)

It is commonly known as lemon juice, and is included in Aragvadhavaleha for its potent Agnideepaka (digestive stimulant), Vatanulomaka (Vata-pacifying), and Mriduvirechaka (mild laxative) properties. Rich in citric acid, vitamin C (ascorbic acid), flavonoids, and limonene, it stimulates gastric secretions, improves bile flow, and enhances enzymatic activity, making it highly beneficial in indigestion (Ajeerna) and constipation (Malavrodha). In this formulation, it not only serves as a digestive catalyst but also acts as a natural solvent (luaq) to extract and carry the active principles of other herbs, while adding a palatable taste and promoting mild detoxification and bowel regularity.

9. Sendha Namak (Rock salt)

It is regarded in Ayurveda as the best among all salts, due to its Tridoshaghna nature — it balances Vata, Pitta, and Kapha. It has Madhura (sweet) and Lavana (salty) Rasa, Snigdha Guna (unctuous quality), and Sheeta Virya (cool potency), making it gentle on the stomach and suitable for long-term use. Unlike ordinary table salt, it contains trace minerals like magnesium, potassium, and calcium, which help regulate intestinal fluid balance and stimulate digestive enzyme secretion. In cases of Indigestion (Ajeerna), it acts as a Deepana-Pachana agent by enhancing Agni (digestive fire) without aggravating Pitta. In Constipation (Malavrodha), Sendha Namak softens stools, lubricates the intestines, and facilitates smooth bowel movement by pacifying Vata in the colon.

10. Kala Namak (Black salt)

It is a unique Ayurvedic salt known for its distinct sulfurous aroma and pungent-salty taste. It exhibits Katu (pungent) and Lavana (salty) Rasa, Laghu (light) and Snigdha (unctuous) Guna, and Ushna Virya (hot potency). It contains active compounds like sodium chloride, ferrous sulfate, and hydrogen sulfide, which lend it powerful carminative, antispasmodic, and mild laxative actions. In Ajeerna, Kala Namak helps digest Aama (undigested residues), relieves flatulence, and removes gastric sluggishness by stimulating Agni. In Malavrodha, its hot and sharp qualities help break down colonic stagnation, reduce gas accumulation, and promote the natural movement of Apana Vata, thereby easing bowel evacuation without causing dependency or irritation.

11. Bhuna Kala Dana (Ipomoea hederacea)

This herb is derived from the roasted seeds of Ipomoea hederacea, and is traditionally used for its mild laxative (Mridusaraka) and anulomana (downward-moving Vata) effects. It is slightly bitter and pungent in taste with Ushna Virya (hot potency) and Laghu-Tikshna Guna (light and sharp qualities). The seeds are rich in resins, alkaloids (hederacein), and fixed oils, which contribute to its ability to stimulate intestinal peristalsis and lubricate dry stools. In Constipation (Malavrodha), particularly Vata-dominant cases, Bhuna Kala Dana helps by softening the stool and promoting smooth defecation. Its warming and scraping nature also clears Aama in Indigestion (Ajeerna) and helps reduce abdominal heaviness, bloating, and colic.

12. Jeera (Cuminum cyminum)

It is a highly esteemed Ayurvedic herb known for its Deepana (appetizer) and Pachana (digestive) actions. It has Katu (pungent) and Tikta (bitter) Rasa, Laghu (light) and Ruksha (dry) Guna, and Ushna Virya (hot potency). Its principal active compounds include cuminaldehyde, thymol, and various terpenes, which exhibit carminative, antispasmodic, and antimicrobial effects. In Ajeerna, Jeera effectively stimulates Agni (digestive fire), clears Aama, and relieves symptoms like bloating, nausea, and poor appetite. In Constipation (Malavrodha), especially where Vata and Kapha cause sluggishness, Jeera improves gastrointestinal motility and reduces flatulence, thus aiding regular and comfortable bowel movements.

13. Ajamoda (Apium graveolens)

This is also known as Ajmoda or wild celery, is highly regarded in Ayurveda for its Vatanulomaka (Vata-regulating), Deepana (appetizing), and Pachana (digestive) properties. It possesses Katu-Tikta Rasa (pungent-bitter taste), Laghu-Ruksha Guna (light and dry qualities), and Ushna Virya (hot potency). The seeds are rich in volatile oils, primarily limonene, apiol, and phthalides, which provide carminative, antispasmodic, and digestive stimulant effects. In Ajeerna, Ajamoda aids in breaking down Aama (undigested metabolic waste), relieves gas, abdominal bloating, and cramping. In Malavrodha, it supports peristalsis and relieves colonic dryness by balancing Apana Vata. Its warming and penetrating nature makes it ideal for clearing stagnant Vata and Kapha from the gastrointestinal tract.

14. Munakka (Vitis vinifera)

It is the larger, dark, and variety of dried grapes, known in Ayurveda as a Balya (strengthening), Mridusaraka (mild laxative), and Raktaprasadaka (blood purifying) fruit. It has Madhura Rasa (sweet taste), Snigdha Guna (unctuous quality), Sheeta Virya (cooling potency), and Madhura Vipaka. Rich in glucose, fructose, tartaric acid, flavonoids, and resveratrol, Munakka offers gentle bowel regulation without irritation. In Constipation (Malavrodha), it moistens the colon, softens the stool, and promotes natural elimination. In Ajeerna, Munakka soothes inflamed mucosa, supports liver function, and helps in detoxifying mild Aama. Its nourishing and mildly cooling properties balance Pitta and Vata, making it a valuable supportive agent in both digestive weakness and bowel irregularity.

Method Of Preparation

• Soak ½ seer (approx. 466.5 g) of Amaltas pulp in 1 seer (approx. 1 liter) of fresh lemon juice for 24 hours.
• Strain the soaked mixture through a cloth to extract the thick mucilage (luab).
• Powder the following: Dalchini, Saunth, Kali Mirch, Pippali, Bhuni Hing, Badi Elaichi seeds (each 2–2 tolas, approx. 23.32 grams), and Sendha Namak, Kala Namak, Bhuna Kala Dana, Bhuna Jeera, Ajmoda (each 5 tolas, approx. 58.31 grams).
• Add 10 tolas (approx. 116.63 grams) of finely ground, seedless Munakka to the strained luab along with the powdered spices.
• Mix thoroughly to form a flavorful and medicinal chutney, ready for use.

Medicinal Properties

• Acts as a mild purgative that helps in regularizing bowel movements and relieving accumulated Aama.
• Especially beneficial in constipation (Malavrodha) caused by indigestion (Ajeerna) and sluggish digestion.
• Functions as a digestive stimulant (Agnideepaka), Vata-pacifying agent (Vatanulomaka), and gentle laxative (Mridusaraka), supporting overall gastrointestinal health.

Indications

• Constipation (Malavrodha)
• Indigestion (Ajeerna)

Dosage And Anupana

• 6 mashas to 1 tola (approx. 5.83 g to 12 grams) with warm water, depending on the dosha, season, patient’s strength, and condition

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

Aragvadhavaleha is a classical formulation with both medicinal and culinary value. Rooted in traditional Ayurvedic wisdom, it effectively relieves digestive discomfort, promotes bowel regularity, and enhances digestive strength without causing dependency. Its palatable nature ensures compliance and ease of long-term use, making it a gentle yet powerful remedy for modern digestive issues linked to Aama and low Agni.