Vernacular Names & Parts Used

Panir Dodi Powder, botanically identified as Withania Coagulans, is commonly known as Panir Dodi, Indian Rennet, Paneer Ke Phool, and Paneer Doda. The fruits (Phal) and sometimes seeds are the primary parts used in Ayurveda and traditional formulations for their coagulant and digestive properties.

Ayurvedic Properties & Common Uses

In Ayurveda, Panir Dodi exhibits Tikta and Kashaya rasa, Ushna virya, and Katu vipaka, making it effective for supporting digestion, stimulating enzymatic activity, balancing Vata and Kapha doshas, and enhancing nutrient absorption. It is traditionally used in Churna, Kwath, and digestive herbal formulations, and as a natural coagulant in dairy preparation.

Panir Dodi Powder is commonly administered as a herbal decoction, infusion, or mixed with milk, following classical Ayurvedic practices to ensure safe and effective therapeutic benefits.