To make shallaki gum powder at home, you start by examining the quality of the resin you’ve obtained. Generally, the gum should be free from excessive impurities or discoloration, but variations in color, like light pale to dark grey, can occur naturally. The first step is to ensure any visible dirt or debris is removed. Give it a light rinse under water, then let it dry completely. Dampness in the gum might affect the grinding process and its shelf life.
Once dry, you do not need to dry roast or fry the shallaki gum in ghee before grinding. The natural form of shallaki is usually suitable for straight powdering after cleansing. Overheating might deteriorate its beneficial properties.
Use a grinder reserved for dry herbs and spices. Break the large lumps of gum into manageable pieces and grind them until they reach a fine consistency. A smooth, uniform powder ensures better absorption and effectiveness when consumed.
Store the powder in an airtight container, away from direct sunlight and humidity. The key in Ayurveda, particularly within the Siddha tradition, is maintaining the purity and stability of the herbs to preserve its vata-pitta balancing properties, which shallaki is primarily known for. Regularly check the stored powder for any signs of moisture or off smells that could indicate spoilage.
When using the powder, remember the individualized nature of Ayurveda – it’s best to consult with a practitioner who can recommend the precise form and dosage suitable for your unique dosha balance and health needs.
