How to Use Paan ki Jad (Kulanjan): Chew, Powder, Kadha & Cooking
Chew it, sip it, or cook with it: four practical ways to use Paan ki Jad, with amounts and precautions.
Paan ki Jad is Kulanjan (greater galangal). Chew a ½-inch piece of raw Paan ki Jad slowly, take ¼–½ teaspoon of the powder with warm water or honey, boil 1–2 pieces into a kadha, or grind a small piece into biryani or garam masala. Use small amounts.
- Paan ki Jad is Kulanjan (greater galangal), a pungent, warming rhizome.
- Chew a ½-inch piece slowly, once or twice a day, for the throat and voice.
- Take ¼–½ teaspoon of powder with honey or warm water once a day.
- For a kadha, simmer 1–2 small pieces in 2 cups of water until reduced to 1 cup.
- Use small amounts; large amounts can irritate the mouth and stomach.
1. Chew the raw root
This is the classic way, used for generations by singers and speakers.
- Break off a piece about ½ inch long.
- Chew it slowly and keep it in the mouth for a few minutes. Spit out the fibres if you like.
- Do this once or twice a day, for example before a long talk or performance.
2. Take the powder (चूर्ण)
- Take ¼–½ teaspoon of powder.
- Mix it with a teaspoon of honey, or stir it into half a cup of warm water.
- Have it once a day, after a meal.
3. Make a Paan ki Jad kadha
- Add 1–2 small pieces of Paan ki Jad to 2 cups of water.
- Optionally, add a slice of ginger, 3–4 tulsi leaves and a small piece of mulethi.
- Simmer until it reduces to about 1 cup (10–12 minutes).
- Strain, add honey once it has cooled a little, and sip warm.
4. Use it in masala
Paan ki Jad adds a warm, slightly camphor-like note to spice blends. For a home biryani masala, grind one small piece (about 2g) with your usual whole spices: bay leaf, cinnamon, cloves, cardamom, black pepper, shahi jeera and mace. Store the blend airtight and use it within a month.
How much is too much?
Paan ki Jad is pungent. Large amounts can irritate the mouth and stomach. Stick to the amounts above, stop if you feel any burning, and avoid it during pregnancy and breastfeeding. If you have a health condition or take regular medication, ask your doctor first.
Raw or powder: which should you buy?
Buy raw if you want to chew it, make kadha, or check the root is genuine by sight and smell. Buy powder if you want quick daily use. Want to know how to identify it? Read Paan ki Jad = Kulanjan = Galangal. For traditional benefits, read पान की जड़ के फायदे.
Shop Paan ki Jad: raw or powder, 100g, ₹320 →
Frequently Asked Questions
How much Paan ki Jad should I take in a day?
Traditionally, a ½-inch piece chewed once or twice a day, or ¼–½ teaspoon of powder once a day. Keep to small amounts, because it is pungent and warming.
When is the best time to chew Paan ki Jad?
Singers and speakers often chew a small piece before a performance or long talk. For digestion, it is taken after meals.
Can I make Paan ki Jad kadha every day?
A warm kadha is a seasonal home remedy, usually taken for a few days in cold weather rather than every day. Ask a practitioner before regular use.
Should I buy raw Paan ki Jad or powder?
Buy raw pieces for chewing, kadha, and checking that the herb is genuine. Buy powder for quick daily use with honey or warm water.
Sources
Written by the Dhanyawad Ayurved team and reviewed by Vaidya Ravinder Arora (40+ years), Dhanyawad Ayurved Vatika, Dwarka, New Delhi. This article describes traditional uses for general information. It is not medical advice. Consult a qualified doctor or Ayurvedic practitioner before using any herb therapeutically.
