Ayurveda Pura’s Chyawanprash is an authentic vegetarian and vegan Ayurvedic herbal jam. It is suitable for vegetarians and vegans. Chyawanprash has been cherished for over 5000 years in ancient Ayurvedic texts for promoting good health. It is often referred to in Ayurvedic texts as the “elixir of life”.

 

Ayurveda Pura London’s Chyawanprash is made to our authentic Ayurvedic recipe in a labour of love lasting several days. We only use the highest quality pure and natural ingredients sourced from the Himalayas and other regions of India. It is made from over 30 natural ingredients such as fruits, herbs and spices, including Amla fruit (Indian Gooseberry or Amalaki), one of the most potent sources of natural Vitamin C.

 

They believe that our Chyawanprash is the finest quality and tastiest in the world. In fact, their Chyawanprash is the only one in the world to have won the prestigious Great Taste Award of the UK, which is organised by the UK’ Guild of Fine Food and is an acknowledged benchmark for fine food and drink globally.

 

Their Chywanprash, also known as Chyawan Pura, can be enjoyed by people of all ages and Doshas (Ayurvedic body types).

 

Their Purity Pledge

Our Chyawanprash is suitable for Vegetarians and Vegans. They use a cooking process that avoids the need to use ghee, but remains wholly authentic and full of nutrition. It also contains No Artificial Flavours and No Artificial Preservatives. They test all our batches for the absence of heavy metals and other impurities.

 

How to Use

They recommend taking 1-2 teaspoons of this sweet, tangy Chyawanprash jam twice a day. You can eat Chyawanprash straight from the spoon, spread it on toast, add it to your favourite herbal tea or mix it with warm milk to make a deliciously tasty drink.

Chyawanprash

£15.95Price
  • Quantity - 500g

    Vegan Vegetarian No Artificial Preservatives No Artificial Flavours

    Ingredients - Emblica officinalis, Phaseolus trilobus, Teramnus labialis, Pistacia integerrima, Phyllanthus niruri, Terminalia chebula, Tinospora cordifobia, Glycyrrhiza glabra, Dioscorea bulbifera.

     

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