Based on the principles of Ayurvedic herbalism or “Dravya Guṇa”, Tikshna Paka is a synergy of plants that promotes appetite and digestion. This mixture decreases Kapha and Vāta while stimulating Pitta dosha. Pitta is the vehicle of Agni: the digestive fire, responsible for metabolism.
Ginger* (rhizome) – Indonesia Marjoram* (aerial part) – France Common juniper* (fruit) – Hungary Dill* (fruit) – France Angelica* (fruit) – France Cumin* (fruit) – Turkey Nutmeg* (aril) – India / Madagascar Winter savory* (aerial part) – France Long pepper* (fruit) – Sri Lanka / Nepal Black pepper* (fruit) – Sri Lanka / India / Madagascar
*: From organic farming
– Rasa (taste): pungent with a slightly bitter after taste.
– Guṇa (quality): dry, light and penetrating.
– Vīrya (energy): hot.
– Vipāka (result): pungent.
Use a tea bag of Tikshna Paka for 200 ml of boiling water.
Steep 8 to 10 minutes.
Drink one to four cups a day.
A cup may be drunk before, during or after meals, as required, in small sips.
Once lukewarm, you may squeeze a few drops of a fresh lemon into it.
According to Ayurveda our meal should always include the six tastes (sweet, sour, salty, pungent, bitter, and astringent) and be eaten just after it was prepared. Chewing is of the utmost importance. Food is to be chewed thirty-two times before swallowing it …
Also, walking a “100 steps” after a meal helps digestion. After this short stroll, you may lie on your back for 8 breaths, then turn to your right side for 16 breaths, and to on your left for 32 breaths.