Rock Salt: Benefits, Uses & Dosage

143 Among them, सैधवं त ल वनु णं स वाद ु व ृ यं दयं दोषनुत ् १४४ शः प यम वदा यि नद पनम ् saindhava salt (rock salt) is slightly sweet, aphrodisiac, good for the heart (or mind), mitigates all the three doshas, easily digestible not hot in potency, good for health, does not cause burning digestion and kindles digestion 144 लघु सौवचलं दयं सुग यु गारशोधनम ् १४५ कटुपाकं वब ध नं द पनीयं च दम ् Sauvarcala(sochal salt) is easily digestible good for the heart (or mind) , possesses good smell

— Astanga Hridaya Sutrasthan, Annaswaroopa Food

Pathya – food that can be consumed habitually (on daily basis, for a long time) – शीलये छा लगोधूमयवषि टकजा गलम ् सु नष णकजीव तीबालमूलवा तुकम ् प यामलकम ृ वीकापटोल मु गशकराः घत ृ द योदक ीर ौ दा डमसै धवम ् Shali (rice), Godhuma (wheat), Yava – Barley – Hordeum vulgare, Shashtika (rice maturing in sixty days), Jangala (meat of animals of desert like lands), sunisannaka, Jivanti – Leptadenia reticulata, Balamulaka (young radish), Pathya (Haritaki) Amalaka (Amla – Indian gooseberry), Mridwika – dr

— Astanga Hridaya Sutrasthan, Food habits &

Lavana Gana – group of salts:वरं सौवचलं कृ णं बडं सामु मौ रोमकं पांसुजं शीसं दम ् ार च लवणो गणः Varam (Saindhava – Rock Salt), Sauvarcala (sochal salt), Krishna (black salt) Bida salt, Samudra (table salt), Audbhida, Romaka, Pamshuja, Seesa (lead) and Kshara (Alkalies) form the salt group.

— Astanga Hridaya Sutrasthan, Rasabhediyam Tastes, Their

Lavana अप यं लवणं ायः च ुषःअ य सै धवात ् Generally salts are bad for the eyes (vision) except Saindhava – Rock Salt.

— Astanga Hridaya Sutrasthan, Rasabhediyam Tastes, Their

5 Six tastes रसाः वा व ललवण त तोषणकषायकाःष यमा ता ते च यथापूव बलावहाः Svadu – Madhura – sweet, Amla – Sour, Lavana – Salt, Tikta – Bitter, Ushna – Katu – Pungent, Kashaya – Astringent are the six types of Rasa.

— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya

Sweet, sour and salt mitigates Vata and increases Kapha.

— Astanga Hridaya Sutrasthan, Ayushkameeya Adhyaya

Sour, Salt and sweet (Amla, Lavana and Madhura) tastes are dominant respectively during the three seasons of this period.

— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal

Hence, in this period, one should consume food predominant with sweet sour and salt tastes.

— Astanga Hridaya Sutrasthan, Ritucharya adhyaya Seasonal

Ekashapha ksheera- (milk of single hoofed animals):वाढमु णं वै कशफं लघु शाखावातहरं सा ललवणं जडताकरम ् Milk of single hoofed animals (like horse, donkey, etc) is very hot (in potency), useful in vata disorders, is slightly sour and salt and causes lassitude (laziness).

— Astanga Hridaya Sutrasthan, Drava Vigyaniya Drinkables

) and salt (Saindhava – rock salt) should be used for non-unctuous enema.

— Charaka Samhita, Sharira Sthana — Human Body & Embryology, Chapter 8: Guidelines for Lineage (Jatisutriya Sharira / जातिसूत्रीय शरीर)

The following items should be made available in that maternity home: Ghee, honey, saindhava (rock salt), sauvarchala, kala, bida salts, vidanga (Emblelia ribes Burm.

— Charaka Samhita, Sharira Sthana — Human Body & Embryology, Chapter 8: Guidelines for Lineage (Jatisutriya Sharira / जातिसूत्रीय शरीर)

Powders of haritaki, rock salt, amalaka, jaggery, vacha, vidanga, haridra, pippali and dry ginger should be taken with hot water by adequately oleated and fomented individuals.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 1: Rejuvenation Therapy (Rasayana Chikitsa / रसायन चिकित्सा)

Take powder of vidanga (Embelia ribes), chitraka (Plumbago zeylanica), shunthi (Zingiber officinale Rosc), saindhava (rock salt) and vacha (Acorus calamus) and fry with ghee in an earthen pan and administer orally.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 13: Abdominal Diseases Treatment (Udara Chikitsa / उदरचिकित्सा)

Patient suffering from baddhodara (enlargement of abdomen due to gastrointestinal obstruction) should be initially treated by sudation followed by niruha basti (decoction enema) consisting of potent medicines, cow’s urine, saindhava (rock salt) and oil.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 13: Abdominal Diseases Treatment (Udara Chikitsa / उदरचिकित्सा)

Recommended foods include shashtika rice, mudga (green gram), rock-salt, honey, and ghee.

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 5: Proper Food Quantity & Daily Regimen (Matrashiteeya Adhyaya / मात्राशितीय अध्याय)

Causes of blood vitiation: spoiled/unsuitable foods, excessive salt/sour, incompatible meats, fermented products in excess, daytime sleeping after heavy meals, suppression of natural urges, excessive sun/wind exposure, autumn season, anger and trauma.

— Charaka Samhita, Sutra Sthana — Fundamental Principles, Chapter 24: Blood Characteristics & Consciousness Disorders (Vidhishonitiya Adhyaya / विधिशोणितीय अध्याय)

Salt is endowed with hotness, sharpness, moistening, laxative, and relishing qualities and is not much heavy to digest and unctuous.

— Charaka Samhita, Vimana Sthana — Specific Medical Principles, Chapter 1: Taste Assessment (Rasa Vimana / रस विमान)

A woman fond of sour things is prone to giving birth to an offspring suffering from bleeding disorders or diseases of skin and eyes, while a woman addicted to salt or salty food articles may give birth to a child with early onset of wrinkles, grey hair or baldness.

— Charaka Samhita, Sharira Sthana — Human Body & Embryology, Chapter 8: Guidelines for Lineage (Jatisutriya Sharira / जातिसूत्रीय शरीर)

) and salt (Saindhava – rock salt) should be used for non-unctuous enema.

— Charaka Samhita, Sharira Sthana — Human Body & Embryology, Chapter 8: Guidelines for Lineage (Jatisutriya Sharira / जातिसूत्रीय शरीर)

That which penetrates the subtle channels (Sukshma-chhidra) of the body is called Sukshma (subtle/penetrating), like Saindhava (rock salt), honey, Nimba taila (neem oil), and substances born of Eru (castor).

— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)

In the Svarasa, one should add adjuvants (Prakshepa Dravyas) such as honey, sugar, jaggery, Ardraka (ginger — Zingiber officinale), rock salt, ghee, oil, and powders, each in the quantity of one Kola (approximately 6 g).

— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)

Hingvashtaka Churna: Hingu (asafoetida — Ferula assa-foetida), Saindhava (rock salt), Shunthi (dry ginger — Zingiber officinale), Krishna Jiraka (black cumin — Nigella sativa), Pippali (long pepper — Piper longum), Yamani (Trachyspermum ammi), and Maricha (black pepper — Piper nigrum) — these eight ingredients constitute Hingvashtaka.

— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)

Lavanbhaskar Churna: Sauvarchala (Sochal salt), Vida (Vida salt), Kacha salt, Samudra (sea salt), and Saindhava (rock salt), along with Dhanyaka (coriander — Coriandrum sativum), Pippali (long pepper), Shunthi (dry ginger), Talisa (Abies webbiana), and Nagakeshara (Mesua ferrea) —.

— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)

— Nilini (indigo — Indigofera tinctoria), Saindhava (rock salt), and Krishna Lavana (black salt) should be added and powdered.

— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)

That which penetrates the subtle channels (Sukshma-chhidra) of the body is called Sukshma (subtle/penetrating), like Saindhava (rock salt), honey, Nimba taila (neem oil), and substances born of Eru (castor).

— Sharangadhara Samhita, Purva Khanda, Chapter 4: Dipana-Pachana Adikathanam (Digestive Actions etc.)

In the Svarasa, one should add adjuvants (Prakshepa Dravyas) such as honey, sugar, jaggery, Ardraka (ginger — Zingiber officinale), rock salt, ghee, oil, and powders, each in the quantity of one Kola (approximately 6 g).

— Sharangadhara Samhita, Madhyama Khanda, Chapter 1: Svarasadikalpana (Svarasa, Kalka, Kvatha, etc.)

Hingvashtaka Churna: Hingu (asafoetida — Ferula assa-foetida), Saindhava (rock salt), Shunthi (dry ginger — Zingiber officinale), Krishna Jiraka (black cumin — Nigella sativa), Pippali (long pepper — Piper longum), Yamani (Trachyspermum ammi), and Maricha (black pepper — Piper nigrum) — these eight ingredients constitute Hingvashtaka.

— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)

Lavanbhaskar Churna: Sauvarchala (Sochal salt), Vida (Vida salt), Kacha salt, Samudra (sea salt), and Saindhava (rock salt), along with Dhanyaka (coriander — Coriandrum sativum), Pippali (long pepper), Shunthi (dry ginger), Talisa (Abies webbiana), and Nagakeshara (Mesua ferrea) —.

— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)

Lavanbhaskar Churna is a classic digestive formulation containing five types of salt along with aromatic spices.

— Sharangadhara Samhita, Madhyama Khanda, Chapter 3: Churnakalpana (Powder Preparations)

Milk boiled with saindhava (rock salt), udicya, yashtimadhu (licorice), and pippali (long pepper), reduced to half — is beneficial for irrigation (seka) and also for ashchyotana (eye drops).

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)

The best anjana (collyrium) for abhishyanda is prepared with goat's milk, gairika (red ochre), saindhava (rock salt), krishna (black pepper), and nagara (ginger) in increasing proportions.

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)

Also saindhava (rock salt), devadaru (cedar), shunthi (dry ginger), and matulunga (citron) juice with ghee.

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)

For parisheka (irrigation), cold milk with rock salt is beneficial.

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)

Or milk prepared with rajani (turmeric) and devadaru (cedar) with rock salt.

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)

Then, fumigate the wound area with powders of Guggulu (Commiphora mukul), Aguru (Aquilaria agallocha), Sarja-rasa (Vateria indica resin), Vacha (Acorus calamus), white mustard (Sinapis alba), mixed with salt and Neem (Azadirachta indica) leaves, and anoint the vital points with ghee (18).

— Sushruta Samhita, Sutra Sthana, Chapter 5: Agropaharaniya Adhyaya - Surgical Instruments and Procedures

The leech is applied after cleaning the skin with turmeric paste, and detached using salt, turmeric, or honey when satiated.

— Sushruta Samhita, Sutra Sthana, Chapter 13: Jalaukavacharaniya Adhyaya - Leech Therapy

Milk boiled with saindhava (rock salt), udicya, yashtimadhu (licorice), and pippali (long pepper), reduced to half — is beneficial for irrigation (seka) and also for ashchyotana (eye drops).

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)

The best anjana (collyrium) for abhishyanda is prepared with goat's milk, gairika (red ochre), saindhava (rock salt), krishna (black pepper), and nagara (ginger) in increasing proportions.

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)

Also saindhava (rock salt), devadaru (cedar), shunthi (dry ginger), and matulunga (citron) juice with ghee.

— Sushruta Samhita, Uttara Tantra, Chapter 9: Vatabhishyanda Pratishedha Adhyaya (Chapter on Treatment of Vata-type Conjunctivitis)