Each herb below is listed with the role it has traditionally held in Ayurvedic practice. The complete ingredient list and quantities are printed on the pack.
TriphalaClassical three-fruit blend, traditionally used for regularity
Saunf / FennelTraditionally taken after meals for comfort
Ajwain / CaromA long-standing kitchen herb for digestion
Jeera / CuminTraditionally used to support appetite and digestion
Sonth / Dry gingerWarming herb used in traditional digestive formulas
Mulethi / LiquoriceTraditionally used to soothe the stomach lining
Isabgol / PsylliumPlant fibre traditionally used for bulk and regularity
AmlaTraditional source of plant vitamin C
Pudina / MintTraditionally used for a settled stomach
Hing / AsafoetidaLong used in Indian cooking for digestive comfort
Kala NamakTraditional rock salt used in digestive preparations
Replace the names above with the exact ingredient list from your product label before publishing.