Patanjali Kali Mirch Papad is a traditional Indian thin, crisp, disc-shaped spicy treat manufactured by Patanjali Ayurved Limited. It improves digestion.
Ingredients
Ingredients of Patanjali Kali Mirch Papad:
Black gram pulse flour – Masha – Vigna mungo – It increases muscle bulk, strength and nourishment.
Green gram pulse flour – Mudga – Vigna radiata – It is rich in Iron and Potassium. It is best among the group of pulses.
Black pepper – Maricha – Piper nigrum – Because of its Chedana (cutting) and (Shoshana) drying effects, it increases digestion strength and balances Kapha and Vata Dosha.
Iodized salt – It improves taste and digestion strength.
Dried mint leaf
Sodium bicarbonate
Palm olein oil
Asafoetida – Hingu – Ferula asafoetida – Useful in the treatment of bloating, worm infestation, constipation, gaseous distension of abdomen etc.
Benefits
Benefits of Patanjali Kali Mirch Papad:
It improves digestion.
Manufacturer, shelf life and package
Manufacturer:
Patanjali Ayurved Limited.
Shelf life:
Best before 6 months from manufacturing date.
Package:
200 g.
Please consult your doctor before taking this medicine.
This article is written by Dr. Janardhana V Hebbar BAMS, MD (Ayu), PGDPSM, Managing Director, Easy Ayurveda Hospital.
It is reviewed by Dr. Shilpa Ramdas BAMS, MD (Ayu), Chief Ayurvedic Physician, Easy Ayurveda Hospital
