One pouch,One ritual.
How to prepare.
A five-step ritual.
Measure
Take one 85g pouch of Kulatthikā. No weighing, no guesswork each pouch is a single perfect serving.
Boil
Add 1.2 - 1.5 litres of water and simmer on low heat for 15–20 minutes. Slow and gentle no need to hurry.
Reduce
Let it settle down to about 1 litre of concentrated broth. This is where the flavor deepens.
Season
Add a pinch of rock salt, if you like. A squeeze of lemon or a dash of cumin also works. Optional but nice.
Sip warm
Best on an empty stomach in the morning. Consume daily for 3–4 weeks to feel the full ritual take root.
Frequently Asked Questions
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Polyphenols possess antioxidant properties that may reduce oxidative stress in the kidneys and help prevent calcium oxalate crystals from growing and sticking together.
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Flavonoids may inhibit crystal aggregation, reduce inflammation in the urinary tract, and support the natural elimination of stone fragments through urine.
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Its natural diuretic properties increase urine output, which may help carry small stone particles out of the urinary system.
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Kumauni Kulatthikā, traditionally grown in the Himalayan regions of Uttarakhand, is valued for its unique growing environment, including mineral-rich soils, high altitude, and climatic stress conditions. These factors may contribute to higher concentrations of beneficial phytochemicals such as polyphenols, flavonoids, and antioxidants in high value. Traditionally, it has been preferred in local Ayurvedic and folk practices for urinary health and kidney stone management. Its rich bioactive profile may help reduce crystal aggregation, support urinary flow, and assist the body's natural process of breaking down and eliminating kidney stone particles.
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Kulatthikā contains polyphenols, flavonoids, phenolic acids, tannins, bioactive peptides, and essential minerals. Traditionally, Kulatthikā is known for its natural diuretic properties, which help flush out small stone particles.