Known and used in India for stressed people while in western cultures today it is used to 'manage' their stress According to Ayurvedic medicine, stress is an internal imbalance.
Stress does not arise from the outside, but is a reaction to external circumstances. Instead of 'managing' stress, the approach is Ayurveda not letting stress arise whatever the external circumstances. The decisive factor here is the reaction to external circumstances.
That Arjuna Churna Herbal powder has a taste (rasa) and is therefore astringent and bitter. The energetic quality (virya) of Arjuna is cooling. After digestion (vipaka) it works Arjuna Churna slightly laxative and balances Kapha and Pitta. When used excessively, Arjuna can increase Vata energy.
From the point of view of mythology 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 takes the form of a spiritual poem.
This brother Arjuna was a protector. The whitish bark of the Arjuna Baumes protect people.
Most Ayurvedic plants and barks taste quite bitter, as does Arjuna Churna. Therefore, as early as the 7th century, Acharya Vagbhatta boiled Arjuna's bark in milk. The preparation with milk improves the taste and serves as a binding medium.
According to traditional Ayurveda teachings, 1 teaspoon of Arjuna Churna is macerated (soaked) in 150ml of water overnight. This creates a cold extract from the water and the bark powder, to which milk is added the next day. The milky extract is then simmered over a low fire until the liquid has reduced by half.
The modern preparation suggestions take into account that little time and work is often planned for the preparation and that one part Arjuna Churna with 8 parts milk (or plant milk) and 32 parts 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 nectar or ayurvedischem Zucker.