Katu Trika (Katu-Trika)
Classical formulation
Modern description
A combination of pungent herbs used for digestive and Kapha-reducing properties. It stimulates digestive enzymes and improves metabolism.
Purpose
To stimulate digestive fire (Agni) and balance Kapha and Vata
Indications
- Indigestion
- Loss of appetite
- Cough
- Cold
- Rhinitis
- Asthma
- Obesity
- Metabolic disorders related to Ama accumulation
Classical indications
- Agnimandya (Digestive impairment)
- Arochaka (Tastelessness)
- Pinasa (Rhinitis)
- Kasa (Cough)
- Shwasa (Dyspnea)
- Gulma (Abdominal tumor/bloating)
- Sthaulya (Obesity)
- Prameha (Frequent urination/Diabetes)
Karma
- Deepana (Appetizer)
- Pachana (Digestive)
- Kapha-Vata Shamaka (Pacifies Kapha and Vata)
- Shvasahara (Relieves dyspnea)
- Kasahara (Relieves cough)
- Ama Pachana (Digestive of Ama)
Key ingredients
- Pippali
- all in equal parts.
- Shunthi
- Maricha
Adult dose
1-3 grams once or twice daily, or as directed by an Ayurvedic practitioner.
Pediatric dose
0.5-1 gram with warm water or honey (Adjusted based on age and weight)
Preparation steps
- Obtain authentic raw herbs: Pippali (Piper longum), Maricha (Piper nigrum), and Shunthi (Zingiber officinale).
- Clean the herbs to remove any dirt or impurities.
- Dry the herbs completely under sunlight or using a dehydrator.
- Grind each herb separately into a fine powder using a mortar and pestle or a grinder.
- Sieve the powders to ensure a uniform texture.
- Mix the three powders in equal proportions (1:1:1).
- Store the mixture in an airtight container in a cool, dry place.
Toxic ingredients
- None
Safety contraindications
- Pregnancy, acute inflammatory conditions, and known hypersensitivity to any of the ingredients.