Patanjali Pachak Hing Peda

·       Chini (Saccharum officinarum, st.) 54.5 gm

·       Anardana (Punica grantum, sd.) 2.2 gm

·       Amchur (Mangifera indica, dr.Fr.) 5.7 gm

·       Jeera (Cuminum cyminum, sd.) 2.2 gm

·       Samudra lavan 2.2 gm

·       Dhaniya (Coriandrum sativum, sd.) 1.8 gm

·       Kala lavan 1.3 gm

·       Kali mirch (Piper nigrum, fr.) 1.5 gm

·       Dalchini (Cinnamomum zeylanicum, bk.) 0.2 gm

·       Badi elaichi (Amomum subulatum, fr.) 0.2 gm

·       Sendha lavan 1.8 gm

·       Chhoti pipal (Piper longum, rt.) 0.8 gm

·       Hing (Ferula foetida, exudate) 0.3 gm

·       Saunf (Foeniculum vulgare, sd.) 0.5 gm

·       Gulkand 24.2 gm

·       Extract of neembu (Citrus medica, fr.) 1.1 gm

•  Read the label carefully before use.
• Store in a cool and dry place, away from sunlight.
• Keep out of reach of children.
• Don’t exceed the recommended dosage.
• Avoid any strong smell in the mouth, such as coffee, onion, hing, mint, camphor, garlic etc., while taking medicine.
• Avoid eating tobacco or drinking alcohol during the course.
• Should not be used by diabetic and hing (asafoetida) - sensitive patients.