Known in India and used by stressed people while western cultures 'manage' their stress today, according to Ayurvedic medicine, stress is an internal imbalance. Stress does not arise from the outside, but is a reaction to the external circumstances. Instead of 'managing' stress, the Ayurveda approach is not to let stress arise, whatever the external circumstances. The decisive factor is the reaction to external circumstances.
The Arjuna Churna herbal powder has a taste (rasa) and is therefore astringent and bitter. The energetic property (virya) of Arjuna is cooling. After digestion (Vipaka), the Arnuna Churna has a slightly laxative effect and balances Kapha and Pitta. With excessive use, Arjuna can increase the Vata energy.
From the point of view of mythology it was Arjuna one of the five brothers who fought for a good cause. He received the Bhagavad Gita from Lord Krishna, one of the central scriptures of Hinduism that has the form of a spiritual poem.
This brother Arjuna was a protector. So should the whitish bark of the Arjuna tree protect people.
Most Ayurvedic plants and bark, like Arjuna Churna, taste quite bitter. Therefore Acharya Vagbhatta boiled arjuna bark in milk as early as the 7th century. The preparation with milk improves the taste and serves as a binding medium.
According to traditional Ayurveda teaching, 1 teaspoon of Arjuna Churna is macerated in 150ml of water overnight (soaking) This creates a cold extract from the water and the bark powder, to which milk is added the next day. Then the milky extract is simmered over a small fire until the liquid has been reduced by half.
The modern preparation suggestions take into account that often little time and work are planned for the preparation and one part of Arjuna Churna with 8 parts of milk (or plant milk) and 32 parts of water is simmered and reduced over a low flame. The extract is then filtered through a cotton cloth and enjoyed warm.
Some people sweeten Arjuna Churna with agave syrup or Ayurvedic sugar.