Vernacular Names & Parts Used

Kulanjan Powder, botanically identified as Alpinia Galanga, is commonly known as Kulinjan, Rasmi, Sugandha Vachi, and Koshikulinjan. The dried rhizomes (Mool) of the plant are primarily used in Ayurveda and traditional herbal formulations. The rhizomes are carefully cleaned, sliced, and powdered to preserve their volatile oils, aromatic compounds, and bioactive constituents.

Ayurvedic Properties & Common Uses

In Ayurveda, Kulanjan exhibits Katu–Tikta rasa, Ushna virya, and Laghu–Ruksha guna, making it effective for balancing Kapha and Vata doshas. It is traditionally valued for supporting digestion, relieving indigestion and bloating, stimulating appetite, enhancing metabolism, and providing aromatic flavor to formulations.

Kulanjan Powder is commonly used in Churna, Kwath, Rasayanas, and culinary herbal preparations. Classical texts recommend measured doses with honey, warm water, or ghee, depending on therapeutic goals. Its warming and pungent properties make it ideal for digestive wellness, respiratory health, and as a natural aromatic stimulant.