Churna
A powder of dried, finely ground herbs — the most common and most traditional dosage form in the Ayurvedic pharmacopoeia.
Churna literally means “powder” in Sanskrit. It is the oldest and most widespread way of preparing herbs in Ayurveda: the plant (root, fruit, bark, leaf) is dried and then ground into a fine powder, used alone or in a codified blend. Triphala (three fruits) and trikatu (three pungents) are the two most famous compound churnas.
Why a powder rather than a capsule? Because the tradition holds that digestion begins in the mouth: the contact of taste with the tongue already triggers a response in the body. A churna is classically taken mixed with a carrier (anupana) — hot water, honey, ghee or milk depending on the intended effect — generally a quarter to a full teaspoon, once or twice a day, as an indicative dose.
In practice: a level teaspoon of triphala churna in a glass of hot water in the evening is one of the most classic practices in all of Ayurveda. The downside of powders is the taste — often bitter or astringent — and the variable quality on the market: choose powders tested for heavy metals and pesticides, as explained in our guide on choosing a reliable Ayurvedic supplement. A powder also oxidises faster than an extract: store it dry, away from light, and use it within six to twelve months.