Understanding Ayurvedic ingredients

Ajowan (seeds) Trachyspermum ammi

Native to India, Ajowan fruit pods, which are similar in appearance to cumin seeds, are traditionally used for digestive properties.  Ajowan contains the essential oil thymol and has an aroma not unlike thyme.

Aloe Vera (leaf) Aloe Barbadensis

Native to Africa and Southeast Asia, the inner latex portion of the Aloe vera leaf stimulates bowel muscle contractions and is commonly used as a laxative. Aloe is also used traditionally to soothe acid reflux and heartburn.

Amla/Amalaki (fruit) Embilica officinalis

Amla is classified in Ayurveda as a Rasayana plant, used for healing and overall wellness.  It is a powerful antioxidant, high in Vitamin C, which has been shown to lower cholesterol and provide protective effects for the liver.  Amla enhances digestion and supports normal range blood sugar levels.

Anantmool (leaf) Tylophora asthmatica

Also named Indian sarsaparilla, the plant is traditionally used to alleviate bronchial asthma.

Arjuna (bark) Terminalia arjuna

Arjuna is derived from India’s most sacred tree, named for the legendary Hindu warrior, Arjun.  The bark powder is traditionally used to support normal cholesterol levels and blood pressure; studies show that it has anti-platelet activity as a blood thinner.  Used in Ayurvedic medicine to support cardiovascular health.

Ashwagandha (root) Withania somnifera

Classified in Ayurveda as a Rasayana plant, Ashwagandha is an adaptogenic herb traditionally used to support general well-being and vitality.  There is extensive research on the effects of the active components found in Ashwagandha, in particular the compound withanolides, which has been shown to support immune function, inhibit inflammation and improve memory function.


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