The Indus Valley (Sindhu Desha) is where the ancient Indian culture and civilization developed and the Salt Range of the Indus Valley is where Indians mined this salt thousands of years ago (Now the Hindu kush mountain range in Pakistan). The Salt Range lies between the Indus River and the Himalayan Range in the north of what is Pakistan today. The ancient Indians called the salt mined there as Saindhava lavana. That means Indus Valley salt or Indus Salt – the salt (lavana) from Sindh (Sindhu desha), the land along the Indus River – the Indus Valley.
The pleasant and invigorating effect of Saindhava lavana was known in India thousands of years ago already. Saindhava lavana was used with great success by Ayurveda, the science of a long and healthy life.
Saindhava is a salt,naturally occurring,it is same like the salt which we use in our kitchen,but that salt is a chemical salt,i.e.NaCl,which is harmful for us.
Saindhava lavana originated from the salt of the ocean hundreds of millions of years ago. It has been protected from environmental pollution by overlying rock layers to this very day. As we know, today’s oceans are polluted with heavy metals, toxic chemicals, radioactive contaminants and crude oil that has run out from ships, etc.. That is why the salt obtained from the sea is contaminated to a greater or lesser degree, depending on where it is extracted. By contrast, Saindhava lavana is uncontaminated and pure and contains 74 trace minerals.
Saindhava lavana is a pure natural product with no release agents, free-flow agents, bleaching agents or any other additives. Saindhava lavana was formed in the Cambrium era of geological history 500 million years ago. Other rock layers were deposited on salt from dried-up oceans and have sealed the salt to this very day. The salt has matured deep inside the earth for millions of years and developed into one of the most valuable foods on earth.
Mining
Saindhava lavana is an amorphous, light rock. When enough heavier rock layers are deposited on the salt and exert pressure on it, it escapes into cracks and cavities and is even pressed up while the heavier rock layers sink. In the process, salt forms mighty vertical salt domes, the upper ends of which reach up almost to the surface of the earth. These enabled human beings to mine the salt thousands of years ago already. Saindhava lavana is mined, washed by hand and dried in the sun. It is mined in different parts of the world. The largest rock salt mine is The Khewra Salt mines, Pakistan.
Saindhava lavana is an amorphous, light rock. When enough heavier rock layers are deposited on the salt and exert pressure on it, it escapes into cracks and cavities and is even pressed up while the heavier rock layers sink. In the process, salt forms mighty vertical salt domes, the upper ends of which reach up almost to the surface of the earth. These enabled human beings to mine the salt thousands of years ago already. Saindhava lavana is mined, washed by hand and dried in the sun. It is mined in different parts of the world. The largest rock salt mine is The Khewra Salt mines, Pakistan.
The colours
Saindhava lavana can be red, white and clear. The red coloration is from the natural iron content. Fine pink coloured salt stems from chunks of red salt. The finer the granules, the lighter coloured the salt appears when light is refracted. Fine white salt stems from chunks of white salt. White salt comes from white rock, and pink salt from red rock. Clear granules are obtained from clear, cube-shaped salt crystals.
Saindhava Lavanam is sweet, carminative and digestive. It is light and lubricating. It improves taste. It is cooling and aphrodisiac. It is subtle (Sookshma) and penetrates quickly. It is good for the eyes. It checks the three Doshas.
Dose:- 10 to 30 grains as a digestive and 120 to 240 grains as an emetic (causes vomiting).
Action:- (“Vrishyam chakshushyam ruchyam deepanam thridoshaghnam pootam vrana vibandhaghnam” Raaja Nighantu.
Saindhava lavana can be red, white and clear. The red coloration is from the natural iron content. Fine pink coloured salt stems from chunks of red salt. The finer the granules, the lighter coloured the salt appears when light is refracted. Fine white salt stems from chunks of white salt. White salt comes from white rock, and pink salt from red rock. Clear granules are obtained from clear, cube-shaped salt crystals.
Saindhava Lavanam is sweet, carminative and digestive. It is light and lubricating. It improves taste. It is cooling and aphrodisiac. It is subtle (Sookshma) and penetrates quickly. It is good for the eyes. It checks the three Doshas.
Dose:- 10 to 30 grains as a digestive and 120 to 240 grains as an emetic (causes vomiting).
Action:- (“Vrishyam chakshushyam ruchyam deepanam thridoshaghnam pootam vrana vibandhaghnam” Raaja Nighantu.
Aphrodisiac, beneficial for the eyes, improves taste perception, kindles the digestive fire, pacifies the imbalance of all the doshas, heals ulcers.
“Mriduseetaa veeryatwaat pittaharam” Sushruta-Sutra.Ch. 40).
It is pittahara due to its mridu sheeta veerya.
Cooling when compared with Samudra lavana (ocean salt), digestive, preservative and antiseptic.
When analyzed according to Modern Chemistry, it is said to contain sodium chloride, pottasium Iodate and different essential minerals.
Uses:- It enters into the composition of many medicines used as carminatives and digestives.
Externally, it is used as a lotion for washing bad ulcers. Saturated solution of salt in water is dropped into the eye on the opposite side in scorpion bite.
Externally, it is used as a lotion for washing bad ulcers. Saturated solution of salt in water is dropped into the eye on the opposite side in scorpion bite.
Why the Best?
Ayurveda has described mainly 5 types of salts viz, 1. Saindhava lavana 2. Sauvarchala lavana 3. Samudra lavana 4. Bida lavana 5. Audbhija Lavana. These all are elaborately mentioned in the texts of Ayurveda, but Saindhava Lavana is considered as best among all. Let us know why it is the best among all ??
Sindhu Salt or Saindhava Lavana is full of the health enhancing qualities and thus only it is considered as best among all. Bhavaprakash Nigantu has mentions its synonyms as Astri, Manimantha (That which is found on Manimantha mountain), Shita shiva ( which has soothing properties).
The taste of Saindhava salt is Sweet, Also it is having properties like Sukshma, Laghu, and Snigdha, having Sheeta virya, mitigates all the three doshas and having Cardio protective properties, Appetizing properties. It is useful in many of the sufferings like Vrana dosha(Ulcers),Mala stambha (constipation), Heart diseases etc.. Among all the five types of salt, only saindhava lavana is good for the eyes, heart and is aphrodisiac.
Saindhava salt also strengthens the bones and which increases the physical growth. Many of the people use the Saindhava salt during the Upavasa(fasting).
The use of the sea salt is increasing now a days which results into the infertility, vision related problems. In such conditions, Saindhava salt has become the only option.
Saindhava salt is used as both 1.food article and 2. Medicine. It has also been mentioned as a great medicine due to its unique qualities.
Few of the medicinal usage of Saindhava salt has been mentioned here.
- Throat ache/ Tonsilitis: Gargle with a pinch of saindhava with 1/2 a glass of luke warm water 3-4 times a day.
- Asthma: Mix 1 tsp of Saindhava in 50 ml of Tila taila (sesamum oil), warm the oil and apply over chest and back. This helps in relieving breathlessness.
- Swollen feet: Keep your feet dipped in luke warm water mixed with saindhava for 15 min to get immediate relief from swollen feet.
- Headache: Apply Saindhava with tila taila and karpura(camphor)-1 pinch over your forehead and gently massage. This will relieve headache immediately.
- Excess fat: Burn your excess lose fat around your tummy and hips by applying Tila Taila mixed with Saindhava and turmeric.
- Ear ache :- Karna purana (filling of ear cavity) with saindhava lavana mixed with goat’s urine or Tila tiala (sesamum oil)
- Dog bite: - The Saindhava salt mixed with the juice of aloevera should be heated and given for three days.
- Chronic rhinitis(running nose and sneezing): -Saindhava salt should be taken along with warm water at night.
- In krimi Roga (worm infestation)- Basti (enema) is given with saindhava mixed warm water.
Also it is used in many of the Ayurvedic preparations e.g. Hingvashtaka churna, Bhaskara lavana churna, Dashanakanti churna etc. It is also used in many other treatments like Asthapan Basti as it increases the osmotic pressure.
Saindhava Lavana is available in all Ayurveda stores in packs of 500gms and 1kg costing not more than 50 per Kg.
Rush today and buy Saindhava lavana for your healthy living
It's benefits are very good and people should recognize the correct product and use to get the benefits
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