Shulavajrini Vati – Medicinal Properties, Ingredients, Indications, Dosage & More

Reference : A.F.I. (Ayurvedic Formulary of India) Part 1, 12:31

Rasendra Sara Sangraha, Shulavajrini Vati, 46-47

Abstract

Abdominal colic, termed Kukshi Shula in Ayurveda, arises from aggravated Vata dosha due to weak Agni, Ama (endotoxins) buildup, dry foods, stress, urge suppression, and incompatible diets, causing gripping pain. Modern lifestyles worsen it via sedentary habits, low-fiber processed foods, irregular eating, dehydration, caffeine, alcohol, NSAIDs, leading to indigestion, bloating, IBS, GERD, and disrupted routines. These episodes of abdominal pain can disturb our daily routine. Here Shulavajrini Vati, a classical herbomineal preparation of Ayurveda is very effective in strengthening srotas (microchannels), expels gas, relieves spasms, and restores digestive fire for rapid, lasting colic relief, through its synergistic blend. Let’s discuss this formulation in detail.

Introduction

Shulavajrini Vati, detailed in Rasendra Sara Sangraha’s Shulavajrini formulation emerges as a potent tablet for piercing abdominal colic (shula), toxin-laden pain (ama-shula), and shula-roga (colic diseases) rooted in obstructed srotas (channels) and impaired agni (digestive fire). Its name evokes a “thunderbolt” piercing stubborn pain, symbolizing swift relief from Vata-dominant visceral agony. This herbo-mineral blend acts on annavaha srotas (digestive channels), purisha-vaha srotas (excretory channels), and mutravaha srotas (urinary channels), countering ama accumulation with grahi (absorbent), pachana (digestive), and vedanasthapana (analgesic) properties. Synergistic processing enhances bioavailability, making it ideal for acute and chronic colic without aggravating doshas excessively.

Classical Indication

Shul oga (colic disorders) mostly ama-related visceral pain from obstructed channels.

Ingredients

1. Rasa (Purified Mercury)- 2 parts
2. Gandhaka-suddha (Purified Sulphur)- 2 parts
3. Lauha bhasma (Calcined Iron)- 2 parts
4. Bibhitaka (Terminalia bellirica)- 1 part
5. Amalaki (Emblica officinalis)- 1 part
6. Haritaki (Terminalia chebula)- 1 part
7. Shulvam (Calcined Copper)- 1 part
8. Sathi (Calcined Rice Husk Ash)- 1 part
9. Sunthi (Zingiber officinale)- 1 part
10. Maricha (Piper nigrum)- 1 part
11. Pippli (Piper longum)- 1 part
12. Shuddha Tankana (Borax)- 1 part
13. Teja patra (Cinnamomum tamala)- 1 part
14. Tvak (Cinnamomum zeylanicum)- 1 part
15. Ela (Cardamom)- 1 part
16. Talisha (Abies webbiana)- 1 part
17. Twak (Cinnamon Bark)- 1 part
18. Jatiphal (Myristica fragrans)- 1 part
19. Lavanga (Clove)- 1 part
20. Yavani (Trachyspermum ammi)- 1 part
21. Jeeraka (Cumin)- 1 part
22. Dhanyak (Coriander)- 1 part
23. Chagi dugdha (Goat Milk) Q.S. for trituration

Ingredients Description

1. Rasa (Purified Mercury)

Rasa (Purified Mercury) is a classical Ayurvedic herbo-mineral preparation known for its Yogavahi guna (catalytic property), Tridosha hara (Vata-Kapha shamaka), and Ushna virya (hot potency). Chemically, it contains nano-sized HgS particles, which enhance its absorption and therapeutic action. In Shulvajrini Vati, Rasa acts as a bio-enhancer, improving the bioavailability of co-administered herbs, clearing ama-srotorodha (digestive and metabolic toxins obstructing channels), and alleviating colic by detoxifying internal organs and promoting efficient dosha balance.

2. Gandhaka-Suddha (Purified Sulphur)

Gandhaka-suddha (Purified Sulphur) is a vital herbo-mineral component characterized by pungent-bitter taste (Katu-tikta rasa), hot potency (Ushna virya), scraping/clearing property (Lekhana), and potent blood-purifying action (Rakta-shodhaka). Its chemical profile includes sulfur-containing amino acids such as cystine, which contribute to metabolic and detoxifying actions. In Shulvajrini Vati, Gandhaka-suddha pacifies Kapha-ama (Kapha-ama balance), supports digestion (Agnivardhana), and works synergistically with other ingredients to promote ama digestion (Ama-pachana), thereby relieving colic effectively.

3. Lauha Bhasma (Calcined Iron)

Lauha Bhasma (Calcined Iron) is known for blood-nourishing property (Rakta-dhatu poshak), absorbent action (Grahi), and Vata-Kapha pacifying effect (Vata-Kapha hara). It contains bioavailable ferric oxide (Fe₂O₃) calx. In Shulvajrini Vati, Lauha Bhasma counters anemia-related colic (Pandu-Shula), strengthens channels (Srota-balam), and stabilizes srotas for pain relief, effectively alleviating colic due to Vata-Kapha.

4. Bibhitaka (Terminalia bellirica)

Bibhitaka (Terminalia bellirica) possesses astringent taste (Kashaya rasa), light and unctuous quality (Laghu-Snigdha guna), and Kapha-Pitta pacifying effect (Kapha-Pitta hara). Its chemical constituents include tannins and ellagic/gallic acids. In Shulvajrini Vati, Bibhitaka clears digestive toxins (Ama-pachana) as part of Triphala and reduces visceral Kapha stagnation (Kaphanivritti), contributing to relief from colic.

5. Amalaki (Emblica officinalis)

Amalaki (Emblica officinalis) possesses five tastes, predominantly sour (Panch rasa, Amala pradhana), heavy quality (Guru guna), and Tridosha pacifying effect (Tridosha shamaka). Its chemical constituents include Vitamin C and gallic/ellagic acids. In Shulvajrini Vati, Amalaki boosts digestive fire (Agni vardhana), provides antioxidant action to combat digestive toxins (Ama-pachana), and protects the gut, contributing to relief from colic.

6. Haritaki (Terminalia chebula)

Haritaki (Terminalia chebula) possesses five tastes, predominantly astringent (Panch rasa, Kakuya pradhana), light and dry quality (Laghu-Ruksha guna), and promotes downward movement (Anulomana). Its chemical constituents include tannins and chebulic acid. In Shulvajrini Vati, Haritaki clears the bowels (Malapachana), disperses channel obstructions (Srota-vyavrodha nivritti), and pacifies Vata-induced colic (Vata-shula).

7. Shulvam (Calcined Copper)

Shulvam (Calcined Copper) possesses bitter-astringent taste (Tikta-Kashaya rasa), hot potency (Ushna virya), digestive stimulant property (Deepana), and Kapha-pacifying effect (Kapha hara). Its chemical constituents include purified copper oxides (Cu oxides). In Shulvajrini Vati, Shulvam protects the liver, stimulates digestive fire (Agni vardhana), and reduces visceral inflammation (Shotha nivritti), contributing to relief from colic due to Vata-Kapha in Rasa dhatu (Rasakaphala shula).

8. Sathi (Calcined Rice Husk Ash)

Sathi (Calcined Rice Husk Ash) possesses alkaline property (Alkaline ash), digestive stimulant action (Pachana), and absorbent/retentive effect (Grahi). Its chemical constituents include silica (SiO₂ 88%) and alumina. In Shulvajrini Vati, Sathi absorbs digestive toxins and excess moisture (Ama-shoshaka) and stabilizes gut channels (Srota-samvardhana).

9. Sunthi (Zingiber officinale)

Sunthi (Zingiber officinale) possesses pungent taste (Katu rasa), hot potency (Ushna virya), and digestive stimulant and digestive fire-promoting effect (Deepana-Pachana). Its chemical constituents include gingerols and shogaols. In Shulvajrini Vati, Sunthi acts as a carminative (Vata-shula nivritti), relieves intestinal spasms (Antar-shoola shaman), and enhances analgesic effect while clearing digestive toxins (Ama-pachana), contributing to relief from colic.

10. Maricha (Piper nigrum)

Maricha (Piper nigrum) possesses pungent taste (Katu rasa), hot potency (Ushna virya), and bio-enhancing property (Yogavahi guna). Its chemical constituent is piperine. In Shulvajrini Vati, Maricha improves absorption of co-administered herbs (Yogavahi effect), penetrates and clears channels (Srota-sodhana), and eases colic-related inflammation (Shula-shotha nivritti).

11. Pippli (Piper longum)

Pippli (Piper longum) possesses pungent-sweet taste (Katu-Madhura rasa), mildly hot potency (Anushna virya), and rejuvenating effect (Rasayana). Its chemical constituents include piperine and other alkaloids. In Shulvajrini Vati, Pippli enhances circulation (Rakta-Srota vardhana), promotes digestion of toxins (Ama-pachana), and clears visceral obstructions (Srota-vyavrodha nivritti).

12. Shuddha Tankana (Purified Borax)

Shuddha Tankana (Purified Borax) possesses bitter-astringent taste (Tikta-Kashaya rasa), cold potency (Sheeta virya), and Kapha-Pitta pacifying effect (Kapha-Pitta hara). Its chemical constituent is sodium borate. In Shulvajrini Vati, Shuddha Tankana acts as a mucolytic (Shleshma-shoshaka), reduces mucus accumulation (Kapha nivritti), and maintains channel patency (Srota-samvardhana) to ease digestive discomfort and colic.

13. Teja Patra (Cinnamomum tamala)

Teja Patra (Cinnamomum tamala) possesses pungent-bitter taste (Katu-Tikta rasa), hot potency (Ushna virya), and Vata-Kapha pacifying effect (Kaphavata shamaka). Its chemical constituents include essential oils and eugenol. In Shulvajrini Vati, Teja Patra acts as an antispasmodic (Vata-shoola shaman), warms the abdomen (Ushna-Deepana), and disperses Vata stagnation (Vata-vyavrodha nivritti), supporting digestive comfort and relief from colicky discomfort.

14. Tvak (Cinnamomum zeylanicum)

Tvak (Cinnamomum zeylanicum) possesses pungent-sweet-bitter taste (Katu-Madhura-Tikta rasa) and penetrating quality (Teekshna guna). Its chemical constituent is cinnamaldehyde. In Shulvajrini Vati, Tvak stimulates digestion (Agni vardhana), reduces heaviness and discomfort from digestive toxins (Ama-shoshana), and supports overall gut function.

15. Ela (Elettaria cardamomum)

Ela (Elettaria cardamomum) possesses sweet-pungent taste (Madhura-Katu rasa) and unctuous quality (Snigdha guna). Its chemical constituents include essential oils. In Shulvajrini Vati, Ela relieves flatulence (Vata-pachana), expels trapped gas and phlegm (Shleshma-vinashaka), and eases abdominal discomfort associated with colic.

16. Talisha (Abies webbiana)

Talisha (Abies webbiana) possesses pungent-bitter taste (Katu-Tikta rasa) and hot potency (Ushna virya). Its chemical constituents include volatile oils. In Shulvajrini Vati, Talisha reduces bloating (Adhama-shoshana) and clears channels (Srota-shodhana), supporting relief from abdominal colic and improving digestive flow.

17. Jatiphal (Myristica fragrans)

Jatiphal (Myristica fragrans) possesses bitter-pungent taste (Tikta-Katu rasa) and penetrating quality (Teekshna guna). Its chemical constituent is myristicin. In Shulvajrini Vati, Jatiphal relieves intestinal spasms (Vata-shoola shaman) and supports digestion in Vata-related colic (Vata-pachana), promoting abdominal comfort.

18. Lavanga (Syzygium aromaticum)

Lavanga (Syzygium aromaticum) possesses pungent-bitter-salty taste (Katu-Tikta-Lavana rasa) and penetrating quality (Teekshna guna). Its chemical constituent is eugenol. In Shulvajrini Vati, Lavanga acts as an analgesic (Shula-nashaka) and clears obstructed digestive channels (Ama-srotoshodhana), helping to relieve abdominal discomfort.

19. Yavani (Trachyspermum ammi)

Yavani (Trachyspermum ammi) possesses pungent taste (Katu rasa), hot potency (Ushna virya), and anti-inflammatory effect (Shothahara). Its chemical constituent is thymol. In Shulvajrini Vati, Yavani acts as an antispasmodic (Vata-shoola shaman) and expels trapped gas (Vata-vinashaka), providing relief from abdominal discomfort.

20. Jeeraka (Cuminum cyminum)

Jeeraka (Cuminum cyminum) possesses pungent-bitter taste (Katu-Tikta rasa), hot potency (Ushna virya), and absorbent/retentive property (Grahi guna). Its chemical constituent is cuminaldehyde. In Shulvajrini Vati, Jeeraka strengthens digestive fire (Agni vardhana) and reduces pain caused by accumulated toxins (Ama-shoshana).

21. Dhanyak (Coriandrum sativum)

Dhanyak (Coriandrum sativum) possesses pungent-bitter-sweet taste (Katu-Tikta-Madhura rasa) and diuretic effect (Mutrala guna). Its chemical constituent is linalool. In Shulvajrini Vati, Dhanyak acts as a cooling carminative (Shita-Vata shoola shaman) and aids detoxification in Pitta-related colic (Pitta-amashodhana), promoting abdominal comfort.

22. Chagi Dugdha (Goat Milk)

Chagi Dugdha (Goat Milk) possesses unctuous quality (Snigdha guna), mildly hot potency (Anushna virya), and is digestive-friendly (Pathya) for trituration. Its chemical constituents include proteins, fats, and electrolytes. In Shulvajrini Vati, Goat milk binds ingredients (Samyoga-samvardhana), soothes the digestive mucosa (Gastroprotective effect), and enhances digestion of toxins (Ama-pachana), supporting overall efficacy of the formulation.

Method of Preparation

• Fine powders of all ingredients are blended uniformly on a khalva yantra (mortar-pestle).
• Chagidugdha (Goat Milk, Q.S.) is added for mardana (levigation) until a smooth massa forms, then shaped into vatis (tablets).
• Dried in shade and stored airtight for stability.

Medicinal Properties

• Shulavajrini Vati can be used in Shuloraga (Colic Disorders) with Shunthi (ginger)-warm water anupana to kindle digestive fire and relieve spasms.
• Shulavajrini Vati is used in Agnimandya with Shula (Weak Digestion and Pain).
• Using Trikatu synergy, ideal for Vata-Pitta colic alongside Hingvastaka churna.
• In case of Sula with Atisara (Colic with diarrhoea), Shulavajrini Vati can be paired with Dadimadi ghrita for rapid pain relieving action.

Impact on Dosha

Primarily pacifies Vata and Pitta doshas in ama (endotoxin) contexts, with mild Kapha reduction.

Indications

• Shuloraga (colic disorders)
• Ama-shula (toxin-induced colic)
• Shula with agnimandya (pain with weak digestion)
• Visceral pain from Srotorodha (Channel Blockages)

Dosage

250 mg (1 vati) with Shunthi churna (Dry Ginger powder) and warm water, 1-2 times daily.

Contraindications

In high Pitta states, pregnancy/lactation without guidance, renal issues, or unsupervised pediatric use should be avoided.

Conclusion

Shulvajrini Vati masterfully combines herbo-mineral ingredients for comprehensive colic relief. Purified mercury (Rasa) and sulfur (Gandhaka) detoxify toxins (ama), while iron (Lauha) and copper (Shulvam) bhasma strengthen digestive channels (srotas). Triphala—belleric myrobalan, Indian gooseberry, chebulic myrobalan—clears blockages and boosts vitality. Ginger, black pepper, long pepper (Trikatu) ignite digestion and reduce spasms. Carminatives like ajwain, cumin, clove expel gas, easing pain. Goat milk binds them for gentle delivery. Together, they balance Vata-Kapha doshas, dispel obstructions, and soothe toxin-induced visceral colic effectively.