Himratnakar Churna – Ingredients, Preparation, Indications, Benefits, Dosage & More

Introduction

In Ayurveda, Pitta governs heat, metabolism, and transformation in the body. When pitta becomes aggravated due to excessive heat, spicy food, infections, or emotional stress, it manifests as Pitta-dominant fever (Pittaja Jwara), characterized by high temperature, burning sensation, thirst, sweating, irritability, and inflammation. Managing such fever requires gentle cooling, detoxification, and pitta-shamana without suppressing digestive fire. Himratnakar Churna, a classical Ayurvedic formulation rich in sheeta-virya and pitta-pacifying herbs, helps reduce internal heat, relieve dāha and tṛṣṇā, and support natural fever resolution while restoring balance and comfort to the body and mind. Let’s discuss this formulation in detail.

Ingredients

Take 1–1 tola each of:

1. Safed Chandan (White sandalwood powder)
2. Gulab Kali (Dried rose buds)
3. Sevati rose
4. Kaahu (Lactuca sativa)
5. Kulfa ((Portulaca oleracea)
6. fresh vetiver (Khas)
7. Dhaniya (Coriander)
8. Kasni (Cichorium intybus)
9. Neelofar (blue lotus) seeds (Nymphaea alba)
10. Fennel, Small cardamom seeds
11. Khira seeds (Cucumis sativus)
12. Kakdi seeds (Cucumis sativus)
13. Black pepper (Piper nigrum)

Description Of Ingredients

1. Safed Chandan (White Sandalwood Powder)

Safed Chandan is śīta vīrya and pitta-śāmaka, making it highly effective in reducing burning sensation, thirst, and excess body heat during fever. It calms aggravated pitta and supports mental cooling. Traditionally used in dāha-yukta jwara and inflammatory fevers.

2. Gulab Kali (Dried Rose Buds)

Rose buds are cooling, mildly astringent, and pitta-pacifying. They help relieve heat, restlessness, and dehydration associated with fever. Gulab also supports the heart and mind, which are often disturbed during prolonged febrile states.

3. Sevati Rose

Sevati rose acts as a natural refrigerant and rakta-pitta śāmaka. It reduces internal heat, excessive sweating, and weakness in fever. Its gentle calming effect helps soothe the nervous system during febrile exhaustion.

4. Kaahu (Lactuca sativa)

Kaahu possesses cooling, sedative, and mild analgesic properties. It helps in calming restlessness, headache, and sleeplessness commonly seen in fever. Useful in pitta-pradhāna and stress-induced fevers.

5. Kulfa (Portulaca oleracea)

Kulfa is śīta, snigdha, and rich in electrolytes, helping combat dehydration and heat in fever. It pacifies pitta and supports bowel regularity. Traditionally indicated in dāha, tṛṣṇā, and inflammatory fevers.

6. Fresh Vetiver (Khas)

Vetiver is a powerful coolant and pitta-śāmaka. It reduces burning sensation, excessive thirst, and sweating during fever. Also supports mental calmness and helps restore strength in chronic or summer fevers.

7. Dhaniya (Coriander)

Coriander is laghu, cooling, and āma-pācaka. It helps reduce fever by improving digestion, relieving nausea, and clearing toxins. Commonly used in sannipātaja and digestive-origin fevers.

8. Kasni (Cichorium intybus)

Kasni supports liver function and helps detoxify rakta and pitta. It is beneficial in fevers associated with liver involvement, acidity, and constipation. Its cooling nature helps in long-standing or low-grade fevers.

9. Neelofar (Blue Lotus) Seeds (Nymphaea alba)

Neelofar seeds are cooling, nourishing, and calming to the heart and mind. They reduce heat, anxiety, and fatigue seen in fever. Traditionally used in pitta and rakta-dominant febrile conditions.

10. Fennel (Saunf)

Fennel is cooling, carminative, and digestive. It helps relieve bloating, thirst, and nausea during fever. By supporting agni gently, it prevents formation of āma, a key factor in fever persistence.

11. Small Cardamom (Elaichi)

Elaichi balances pitta and kapha while refreshing the system. It relieves bad taste, nausea, and heaviness during fever. Its aromatic nature improves appetite and supports recovery.

12. Khira Seeds (Cucumis sativus)

Khira seeds are cooling, diuretic, and thirst-relieving. They help reduce body heat, dryness, and urinary discomfort during fever. Useful in summer and pitta-dominant fevers.

13. Kakdi Seeds (Cucumis sativus)

Kakdi seeds act as natural refrigerants and mild detoxifiers. They support hydration, reduce burning sensation, and promote lightness in the body during fever. Helpful in dāha-yukta jwara.

14. Black Pepper (Piper nigrum)

Black pepper is uṣṇa and powerful āma-pācaka. It helps break fever by clearing toxins, stimulating digestion, and enhancing bioavailability of other herbs. Especially useful in kapha-type and intermittent fevers.

Method Of Preparation

Grind all the ingredients together to a coarse powder. Take fresh and genuine herbs. Prepare the powder in small quantities; once it is used up, prepare a fresh batch. Oily substances spoil quickly if kept for long.

Indications And Clinical Use

• Himratnakar Churna is extremely beneficial in the summer season. Symptoms like heatstroke, dizziness, restlessness, nausea, constipation, mild cough, and burning sensations in hands and feet arise due to sun exposure. Taking Himratnakar Churna in the morning relieves heat, prevents other disorders, and is beneficial during summer. In other seasons, its use should be done judiciously.
• During summer, energy and restlessness increase both day and night, leading to improper sleep, poor digestion, dry mouth, burning sensation, and increased vitiation of Rakta (blood). Waste materials remain in the body, causing yellowish urine. Himratnakar Churnar helps clear the urinary system, regulates urine, and improves digestion.
• On hot days, stools become thin and yellowish. Particularly it occurs after heavy meals, causing uneasiness with less fatigue and urine becoming scanty. In such cases, mixing 1 tola of lemon or orange juice and 1/2 Ratti of camphor with Himratnakar Churna and giving it helps to control vomiting and diarrhea.
• In dysfunctioning of kidneys it leads to weakness, lethargy, impaired digestion, and mental dullness. Drinking 2 tolas of Himratnakar Churna with fresh Giloy 2 times a day restores health.
• In women, if vitiation of blood is excessive, urine becomes yellow and burns, Evening intoxication-like symptoms appear, along with palpitations, sore throat, dry mouth, excessive thirst, burning, heaviness in the head, and lethargy. In that condition Give 1 tola Himratnakar Churna with 6 mashas of fresh Giloy, 2 mashas of cumin, and 6 mashas of black Sariva.

Dosage

6 Mashas to 2 tolas, to be taken in the morning. At night, soak 20 tolas of water in a new earthen pot, separate the water in the morning, grind the herbs into a paste, boil in the same water, strain through a cloth, mix with 2 tolas of sugar, and give it to drink. If grinding on stone is not possible, mash well, strain, mix with sugar, and give.

Conclusion

In the end it can be concluded that Fever is not merely a rise in temperature; it is the body’s heartfelt cry for balance when inner fire burns beyond its purpose. In Pitta-dominant fever, this fire consumes comfort, calmness, and strength, leaving the individual restless and exhausted. Ayurveda teaches us to listen gently rather than suppress forcefully. Himratnakar Churna offers this compassion—cooling the flames, soothing the heart, and restoring harmony with nature’s wisdom. As the heat subsides, clarity returns, the body relaxes, and healing unfolds naturally. True recovery lies not in fighting the fever, but in calming the fire and nurturing the body back to balance.