Hingula Bhasma is an Ayurvedic medicine, used quite rarely. It contains heavy metal ingredients and should only be used under strict medical supervision for a short period of time, in a minimum possible dose.
Classification, chemical name
Sadharana Rasa (Rasa Ratna Samucchaya)
Maharasa (Rasarnava, Rasa Hrudaya Tantra, Rasa Kamadhenu)
Chemical name – HgS. Red Sulphide of Mercury
Qualities and benefits
Qualities and benefits of Hingula Bhasma:
Tikta – bitter
Kashaya – astringent taste,
Katu – pungent taste
Calms Kapha and Pitta.
It acts as Improves digestion strength – Deepana
Anti aging, causes cell and tissue rejuvenation – Rasayana
Useful in the treatment of
Nausea, – Hrullasa
Skin diseases – Kushta
Fever – Jwara
Jaundice, Liver diseases – Kamala
Disease of the spleen, Splenomegaly – Pleeha
Rheumatoid Arthritis, Rheumatic fever, Intermittent fever, Filariasis.
Dose: 60 -125 mg once or twice a day before or after food
Anupana – co drinks / co-prescription for Hingul Bhasm:
Maricha – black pepper powder
Guda – jaggery
Pippali – long pepper powder
Guduchi Swarasa – juice extract of Giloy – Tinospora cordifolia
With western medicines
Seek your doctor’s advice if you are taking this product along with other western (allopathic/modern) medicines. Some Ayurvedic herbs can interact with modern medicine.
If both Ayurvedic and allopathic medicines are advised together, then it is best to take allopathic medicine first, wait for 30 minutes and then, after a gap of 15 – 30 minutes, take Ayurvedic medicine or as directed by the physician.
Can this be used while taking Homeopathic medicine?
Yes. This product does not react with homeopathic medicine.
With supplements like multivitamin tablets, Omega 3 fatty acids etc?
Yes. Generally, this product goes well with most of the dietary supplements. However, if you are taking more than one product per day, please consult your doctor for an opinion.
Synonyms, types, characteristic features
Ingula, Mleccha, Rakta, Suranga, Chitranga, Churnaparada, Rasodbhava, Rasasthana, Ranjana, Kapishirshaka, Raktakaya, Kamsapada, Darada.
Types of Hingul: Hingul Bheda:
Rasa Tarangini: Artificial and natural.
Ayurveda Prakasha –
Charmara (yellowish red) – good.
Shukatunda (Yellowish) – Better
Hamsapada – red – best.
Rasaratna Samucchaya – Shukatunda and Hamsapada.
Characteristic features of Hingula:
Colour is similar to hibiscus flower, turns to fine powder upon triturition, red, and shining (like fire).
History, availability, manufacturers
Hingula is first mentioned in Kautilya Arthashastra, in the context of testing of Swarna (gold).
Spain, Italy, France, Germany, China, Japan, Iran, America and Russia. Artificially it is prepared in Surat & Calcutta.
Asoka Pharmaceuticals, Kottakkal Arya Vaidya Sala – Both manufacture this product as Hingula Bhasmam capsule.
Regular dose of Hingula Bhasma capsule is – 1 capsule 2 times a day for not more than a month period.
Necessity of Hingula Shodhana:
Ashuddha Hingula – Raw and notpurified, can cause blindness, debility, delusion, Prameha etc. Hence Shodhana is needed.
Hingula Shodhana – Purification methods:
(ra.ta.9/16 – 17)
- Hingula is given Bhavana (grinding till total dryness)with Mesha ksheera (sheep milk), followed by 7 Bhavana with lemon juice extract.
- Nimbuswarasa (lemon juice) Bhavana for 7 times, washed with water.
- Ardrakaswarasa (ginger juice) Bhavana for 7 times
- Lakucha swarasa Bhavana for 7 times.
Satwapatana: Shuddha Hingula is taken in patina Yantra and subjected to Adhapatana. This Parada is similar to the Ashtasamskarita Parada.
Bhasma preparation, marana procedure
Hingula bhasma preparation method:
This process is also called Hingula Marana.
Shuddha Hingula – Purified Hingul – 12 g
Shuddha Haratal – PurifiedHaratala (Orpiment) – 3 Ratti – 375 mg
Lavanga churna – Clove powder – 1 masha – 1 gram
Ardraka Swarasa – ginger juice – 24 ml
Procedure of Marana:
All ingredients are taken in a Sharava ( bowl).
First a fine powder of shuddha haratala is spread in sharava. Above this shuddha hingula is placed. Ardraka swarasa is then poured in such a way that the contents of sharava are completely immersed in swarasa. Lavanga churna is then sprinkled over the swarasa and is closed with another sharava and sandhibandhana is done. After complete drying, the sharava is subjected to fire in madhyamagni. To maintain the temperature, valuka yantra is used and a temperature of 2,500 C for 3 hours is maintained. After swangasheeta, sharava is removed from valuka yantra, sandhibandhana is removed and the material inside the sharava is collected. Thus bhasma is prepared.
Side effects, precautions
Hingula side effects:
- This medicine should only be taken under strict medical supervision.
- Self medication with this medicine may prove to be dangerous.
- It is to be avoided in children and pregnant and lactating mothers.
- Over-dosagemay cause many poisonous side effects.
- Take this medicine in precise dose and for limited period of time, as advised by doctor.
- Keep out of reach and sight of children. Store in a dry cool place.
Research: Physico-chemical analysis