Dokkan Babaji
Agni - Post-Meal Digestive
Agni - Post-Meal Digestive
Couldn't load pickup availability
Agni — in Ayurveda, the word for fire. The body's inner transforming fire: the heat that breaks food down and turns it into nourishment, into tissue, into a person. Ayurveda counts thirteen of them in the body, each at work on a different layer of digestion and transformation. The formula is named for what it serves.
It is the formula reached for after the heavy meal. The rich, the fatty, the over-full plate. Meals that are tasty and savory, but sit on the stomach long after the table has been cleared, when the digestion grows heavy and slow and the body asks for help.
Agni is a classical pachak — a post-meal digestive — built on the spices the Ayurvedic kitchen has trusted for centuries. What makes the formula itself, and not just a mix of spices, is the lemon cure. The spices are soaked and honed into lemon juice over hours, dried, then soaked and honed again. This process is repeated three times over several days, until the lemon has gone fully into the herbs to act as their carrier. It is the step that turns the spices from kitchen ingredients into a working Ayurvedic formula.
Take it after the meal — a small spoonful in warm water, or in capsule form if you prefer. The body answers quickly: a warmth in the chest, a lift in the stomach, the heaviness loosening its grip. What felt like a weight becomes a meal again, and the fire that the meal had dimmed comes back to itself.
Share
Ingredients
Ingredients
Eight ingredients cured with fresh lemon juice:
Caraway (Carum carvi)
Hingu (Ferula asafoetida)
Jeera (Cuminum cyminum)
Kala Namak (Black salt)
Maricha (Piper nigrum)
Pippali (Piper longum)
Shunthi (Zingiber officinale)
Sindhava (Halite)
No additives. No preservatives.
Capsule shell: vegan HPMC
How to use
How to use
Not for daily use.
Use after a heavy meal, or feeling heavy after food.
Take 3 capsules with warm water.
Benefits
Benefits
A post-meal digestive — a pachak in the classical Ayurvedic sense.
Its rasa (taste profile)— sour, salty, and pungent — is particularly what drives digestion.
The formula is suited to the cuisines of the Middle East and the Mediterranean — the meat-heavy, oil-rich, grain-dense meals of the region.
Even strong Agni can be overwhelmed by a rich or oversized meal. The food then becomes heaviness, bloating, gas, and Ama — the residue of what was left undigested.
Tridoshic in the post-meal window — useful across all three constitutions when taken after a heavy meal.
Traditionally used for post-meal heaviness, fullness, and sluggish digestion.
The formula to reach for with bloating, gas, and distention after rich or heavy meals.
A strong anti-flatulent — eases abdominal tension and cramping, soothes the gastric lining.
Supports gastric secretion and nutrient absorption.
Freshens the breath, and brings a comforting warmth through the stomach and chest.
If heaviness after eating is the rule rather than the exception, the digestion itself needs attention — not a fix at the end of every meal. Consult an Ayurvedic practitioner.
Cautions
Cautions
Not for use in active gastric or duodenal ulcer, severe acid reflux, or gastritis. The sour-salty-pungent profile can aggravate inflammation already present.
Not for use during active Pitta aggravation — burning sensations, inflammatory skin conditions, or a sense of overheating.
Use cautiously in hypertension. The formula contains rock salt and black salt, and the combined sodium content is meaningful.
A warming sensation in the chest and stomach after taking the formula is expected — this is the formula signaling it is active. In sensitive individuals, or after a meal already aggravating to Pitta, this can present as burning or reflux. Reduce the dose if this happens.
Consult a qualified practitioner if you are pregnant, taking medication, or managing a medical condition.
