Altai-Shilajit, 40 g

Shilajit from the Altai Mountains in a glass container.

Shilajit, the black gold of the Himalayas (and other Central Asian mountains), this resinous substance is popular with many people today as an energy booster. In Ayurveda, it is used as a rasayana, to strengthen the dhatus, for internal purification and for many other purposes.

This Shilajit in a 40 g jar – Mumyo or rock resin as it is also called – is tough in consistency (not solid), slightly stronger in odour than the Mumiyo from SUNASU in a 25 g jar. Like shilajit in general, its flavour is mainly somewhat bitter, slightly pungent and slightly astringent in the aftertaste. The smell, taste, colour and consistency of Mumiyo vary slightly from place to place (place of occurrence, collection of the raw material in different regions, processing). The taste of a substance is easier to describe based on the six rasas (main flavours: sweet, sour, salty, bitter, astringent and pungent) than its smell or fragrance, of which there are countless and which are perceived differently by each individual. A more or less distinct odour of wood fire smoke is likely to be common to all types of Shilajit. In addition, there are other scents that people with a fine nose can perceive when they open the Shilajit jar and sniff the resin.

Recommended use: Take approx. 200–500 mg (portions the size of two barley grains to mung bean or chickpea) 1–2 times a day from the glass with a pointed knife or other instrument and dissolve in warm water, milk, a cereal drink or Triphala tea etc. and drink or simply suck and then drink warm water. Use as a cure: 1–4 weeks. During this time – especially in summer – avoid taking alcoholic drinks, beans, very sour and very pungent substances.

The decisive factor for the positive effect of a substance is, among other things, always sensible, correct use.

Storage: best between 16° and max. 24° C. If it has become a little dense after cool storage and small portions can no longer be easily taken out of the jar, it will become soft again if you leave the jar in a warm room for an hour or longer.

A video about Shilajit: The black gold of the Himalayas

For more information about Shilajit (e.g. what is the best diet for Shilajit and the best preparation for the Rasayana effect), see the Ayurveda classics Caraka-Samhita (Ayurveda textbook), Sushruta-Samhita etc. and e.g. also in the work Ayurveda Materia Medica