Go Back
hajma churan
Print Recipe
5 from 1 vote

Digestive Hing Harad Churan

Digestive Harad Peepli churan- a very good Ayurvedic churan/ spice mix  for digestion ,Gastric problems and stomach ailments
Prep Time15 mins
Course: Home made, Spice mix
Cuisine: North Indian Cuisine
Keyword: Churan, digestive, harad, pachak
Author: Anjana Chaturvedi


  • 50 gm Cumin seeds/ Sabut Jeera
  • 50 gm Carom seeds/Ajwain
  • 50 gm Dry ginger powder/ saunth
  • 50 gm Ajmod/ Ajmoda
  • 50 gm Black salt/ Kala Namak
  • 50 gm Sendha namak/ Rock Salt
  • 50 gm Javakhar/ potassium carbonate/ pearl ash
  • 50 gm Pepper corn/Sabut Kali Mirch
  • 50 gm Cloves/ Lavang
  • 50 GM Black Cardamom/ Badi Elaichi
  • 50 gm Harad/ Myrobalan
  • 25 gm Peepramul/ Ganthoda
  • 25 gm Long Pepper /Peepli
  • 10 gm Nausadar/ Ammonium Chloride
  • 10 gm Asafoetida/ Pure Hing
  • 1 tsp Tatri / Nimbu phool/citric acid


  • Take a pan and add cumin, ajwain and dry roast for 2-3 minutes on low heat. We are doing this just to remove the moisture ,no need to over roast or change the colour of seeds
  • Now switch off the flame and add the asafoetida and stir for a minute in the hot pan.
    pure hing
  • Let it cool down completely.
  • Now add all the ingredients in the mixer jar and grind to make a fine powder.
  • Store in an airtight jar.
  • Take 1/2 to 1 tsp of churan with a cup of lukewarm water when needed.


  1. Use good quality pure compound hing to make this churan.
  2. Can use mango powder insted of neebu phool/ tatri.
  3. You can also add 50 gm table salt in it if you like salt on higher side