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Kutki or Katuka is a traditional hepatoprotective herb that has immense healing properties. In fact, over the past few years, with more and more knowledge about this incredible herb, and forever increasing demand in the national and international market, various medicinal companies have extracted potent hepatoprotective drugs and compounds from the roots of Kutki and formulated them into powerful medications. Known by the botanical name Picorrhiza kurroa, Kutki comes from the Scrophulariaceae family. The name Picorrhiza comes from the Greek word ‘Picroz’ which means ‘bitter’ and ‘rhiza’ meaning ‘root’, referring to the bitter taste of the herb.

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Time and again, Kutki has been mentioned in several ayurvedic scriptures and journals for various indications which include  Jvara (useful in fever), Yakrit Vikara (prevents liver infections), Sangrahini (treats diarrhoea),  Kamala (prevents jaundice), Kasahara (Relieves cough), Amahara (treats indigestion), Dahahara (relieves burning sensation), Shwasha (relieves breathing difficulties), Deepana (enhances stomach fire), Pachana (helps in digestion), Rochana (stimulates appetite), Kupachan (prevents bloating, indigestion), Anulomana (improves breathing), Vayasthapana (prevents ageing), Shonitasthapana (prevents bleeding), Sangrahini (treats diarrhoea), Pandu (treats skin disorders), Raktadoshahara (blood purifying), Vran Ropana (heals wounds),  Mehahara (treats urinary tract disorders), Prameha (manages diabetes), Vamana (prevents nausea and vomiting), Trutahara (relieves excessive thirst), Pandu (treats anaemia), Balya (improves muscle strength), Hikkanigrahana (controls hiccups), Kantya (relieves sore throat), Triptighno (relieves pseudo-satiation), and Vamanopaga (treats emesis), Varnya (improves complexion), Krimihara (relieves intestinal worms), and Hridaya (treats heart problems).


12 parts Kalmegh (Bhunimba or Nilavembu) – Andrographis Paniculata

1 Part Kutki – Picrorhiza Kurroa

1 Part Neem – Azadirachta Indica inner bark

1 Part Sonth (Ginger Rhizome) – Zingiber Officinale

1 Part Haritaki – Terminalia Chebula

1 Part Chirayata – Swertia Chirata

1 Part Dhamasa (Duralabha) – Fagonia Cretica

1 Part Patol (Pointed gourd leaves) – Trichosanthes Dioica

1 Part Lal Chandan (Red Sandalwood) – Pterocarpus Santalinus

1 Part Ushira (Khas) – Vetiveria Zizanioides

1 Part Dhataki Flower- Woodfordia Fruticosa

100 Parts Warm Water

40 parts Gur – Jaggery


Powder all the herbal components and dry them under direct sunlight.

Keep it aside for later use.

Pour purified warm water in the Asava Vessel.

Add Kalmegh powder and jaggery to it and blend well.

Then add all the other herbal and aromatic ingredients in to the jaggery mixture with continuous stirring.

Close the mouth of the Asava vessel with a cotton cloth and leave it undisturbed for a month.

On completion of the fermentation process, decant the liquid.

Preserve it in food-grade glass bottles for future use.


Adults: 10 – 15 ml, twice or thrice a day infused in equal quantities of water preferably after meals or as suggested by your health care provider or ayurvedic doctor.

Additional information

Weight 1 kg
Dimensions 21 × 21 × 21 cm



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