Patanjali Pachak Hing Peda

Key Ingredients ·       Chini (Saccharum officinarum, st.) 54.5 g·       Anardana (Punica grantum, sd.) 2.2 g·       Amchur (Mangifera indica, dr.Fr.) 5.7 g·       Jeera (Cuminum cyminum, sd.) 2.2 g·       Samudra lavan 2.2 g·       Dhaniya (Coriandrum sativum, sd.) 1.8 g·       Kala lavan 1.3 gm·       Kali mirch (Piper nigrum, fr.) 1.5 g·       Dalchini (Cinnamomum zeylanicum,bk.)0.2g·       Badi elaichi (Amomum subulatum, fr.) 0.2g·       Sendha lavan 1.8 g·       Chhoti pipal (Piper longum, rt.) 0.8 g·       Hing (Ferula foetida, exudate) 0.3 g·       Saunf (Foeniculum vulgare, sd.) 0.5 g·       Gulkand 24.2 g·       Extract of neembu (Citrus medica, fr.) 1.1 g Direction for Use Take 5 g-10 g twice in a day or as directed by the physician. Indications Useful in pachak, ruchikar, vatanulomak disorders Safety Information Store in a cool & dry place.Keep away from direct sunlight.Tightly close the cap after every use.Consume within 30 days once opened.Use before-12 months from manufacturing date.