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Chirayu Shuddha Hingula

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Chirayu Shuddha Hingula

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Hingula Bhasma is an Ayurvedic medicine, used quite rarely.


Tikta – bitter

Kashaya – astringent taste,

Katu – pungent taste

Effect on tridoshas-Calms Kapha and Pitta.

It acts as

Deepana – improves digestion strength

Rasayana – anti aging, causes cell and tissue rejuvenation

Useful in the treatment of

  1. Hrullasa – nausea,
  2. Kushta – skin diseases
  3. Jwara – fever
  4. Kamala – Jaundice, Liver diseases
  5. Pleeha – Disease of the spleen, Splenomegaly
  6. Rheumatoid Arthritis, Rheumatic fever, Intermittent fever, Filariasis.


60 – 125 mg once or twice a day before or after food.

Regular dose of Hingula Bhasma capsule is – 1 capsule 2 times a day for not more than a month period.


Hingula is given Bhavana (grinding till total dryness)with Mesha ksheera (sheep milk), followed by 7 Bhavana with lemon juice extract.

Nimbuswarasa (lemon juice) Bhavana for 7 times, washed with water.

Ardrakaswarasa  (ginger juice) Bhavana for 7 times

Lakucha swarasa Bhavana for 7 times.

Reference: Yogaratnakara.

Shuddha Hingula – Purified Hingul – 12 g

Shuddha Haratal – Purified Haratala (Orpiment) – 3 Ratti – 375 mg

Lavanga churna – Clove powder – 1 masha – 1 gram

Ardraka Swarasa – ginger juice – 24 ml

Procedure of Marana:

All ingredients are taken in a Sharava ( bowl).

First a fine powder of shuddha haratala is spread in sharava. Above this shuddha hingula is placed. Ardraka swarasa is then poured in such a way that the contents of sharava are completely immersed in swarasa. Lavanga churna is then sprinkled over the swarasa and is closed with another sharava and sandhibandhana is done. After complete drying, the sharava is subjected to fire in madhyamagni. To maintain the temperature, valuka yantra is used and a temperature of 2,500 C for 3 hours is maintained. After swangasheeta, sharava is removed from valuka yantra, sandhibandhana is removed and the material inside the sharava is collected. Thus bhasma is prepared.

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