BLACK MUSTARD SEEDS - 100 grs
Sanskrit : Siddharthaka, Sarshapa, Rajika
Latin : Brassica nigra/juncea – Semen (Brassicaceae)
These little black or brown seeds have a warming and stimulating effect on the digestion and lungs. A wonderful home remedy for nipping the onset of a cold in the bud.
Rasa (taste) : Pungent, bitter
Virya (action) : Heating
Vipaka (post-digestive effect) : Pungent
Guna (quality) : Light, dry, penetrating
Dosha effect : KV-, P+
Dhatu (tissue) : Blood, muscle
Srota (channel) : Digestive, respiratory, circulatory
Carminative, vermicide, expectorant, analgesic, rheumatic
GIT : Mustard seeds clear accumulations of food caused by low agni, high kapha and ama. It warms the digestive system, stimulates agni and clears sluggish congestion due to excess intestinal mucus. It is also used to kill worms.
LUNGS : It is a great expectorant; clears white, sticky phlegm from the respiratory tract due to aggravated avalambaka kapha.
Mustard seeds are beneficial in kapha-vata breathing problems – asthma, bronchitis, pneumonia. Also useful in colds where a mustard ‘plaster’ on the upper chest and throat can clear an imminent cold within a few hours (do not apply directly to the skin, place the poultice on a gauze first to prevent blistering).
JOINTS : Useful in arthritis caused by a cold, wet, damp environment and lifestyle.
Clears ama and regulates vata. Can prevent pain and swelling. Commonly used as a massage oil for constitutional kapha conditions.
Agnivardhan Increases the appetite
Anuloma Redirects the flow of vata downwards
+ Dry Ginger, Guduchi, Pippali, Black pepper for low digestive fire.
+ Pippali, Pushkaramula, Anthrapachaka for lung congestion and high kapha.
+ Guggul, Myrrh, Frankincense for arthritis with amavata.
Signs of heat, inflammation and high pitta.
* Mustard is a small perennial shrub that thrives in dry climates and helps to clear dampness from the whole system.
* A useful addition to the diet in kapha and damp imbalances.
* A cold water infusion releases the pungency by activating the myrosine enzyme 5 and this is the active ingredient that gives mustards its spicy pungency.
* The leaves are part of the traditional winter warming diet of north India .