Paneer Phool, also known as Indian Rennet or Withania Coagulans, is a powerful Ayurvedic herb used for managing blood sugar levels, improving digestion, and supporting overall health. In traditional medicine, Paneer Phool has been valued for centuries for its anti-inflammatory, antioxidant, and metabolic benefits. One of the most effective ways to consume Paneer Phool is in the form of a tincture—a concentrated herbal extract that preserves its medicinal compounds for long-term use.
This guide from Dirghaanshi will explain how to make Paneer Phool tincture at home, the benefits of using it, dosage recommendations, and storage tips. With a little patience and care, you can create a potent herbal remedy to support your wellness naturally.
Long Description
- What is Paneer Phool Tincture?
A tincture is a liquid extract made by soaking herbs in a solvent like alcohol or glycerin to draw out their active compounds. Paneer Phool tincture is a concentrated preparation that allows the body to absorb its medicinal benefits quickly. Compared to powders or decoctions, tinctures have a longer shelf life and require smaller doses for the same benefits. - Benefits of Paneer Phool Tincture
a) Blood Sugar Regulation
Paneer Phool is widely recognized for its anti-diabetic properties. It helps regulate blood sugar by enhancing insulin sensitivity and slowing carbohydrate absorption.
b) Digestive Support
Its mild laxative and digestive properties help improve gut health, prevent constipation, and reduce bloating.
c) Anti-inflammatory Action
Regular consumption can reduce inflammation, making it useful for arthritis and other chronic inflammatory conditions.
d) Boosts Metabolism
Paneer Phool helps in improving metabolic function, which supports weight management and energy levels.
e) Natural Immunity Booster
Its antioxidants help fight oxidative stress, protecting the body from infections and chronic diseases.
- Ingredients Needed for Making Paneer Phool Tincture
To make Paneer Phool tincture at home, you will need:
Dried Paneer Phool – 20–30 grams
Alcohol (Vodka/Grain Alcohol) – 200–250 ml (at least 40% alcohol content)
Glass Jar with Tight Lid – Preferably amber or dark-colored to protect from light
Cheesecloth or Fine Strainer – For filtering
Dark Glass Dropper Bottles – For storage
- Step-by-Step Guide to Making Paneer Phool Tincture
Step 1: Preparation of Ingredients
Clean the dried Paneer Phool to remove any dust or impurities.
Break them into smaller pieces to increase surface area for extraction.
Step 2: Filling the Jar
Place the dried Paneer Phool pieces into the glass jar until it is about 1/3 full.
Step 3: Adding the Solvent
Pour the alcohol over the herb until it completely covers the Paneer Phool, leaving about 1–2 inches of space at the top of the jar.
Step 4: Sealing and Shaking
Close the lid tightly and shake well to mix.
Step 5: Steeping Period
Store the jar in a cool, dark place for 4–6 weeks.
Shake the jar once every 2–3 days to help with extraction.
Step 6: Straining the Tincture
After the steeping period, strain the liquid using cheesecloth or a fine strainer.
Discard the used herb material.
Step 7: Bottling the Tincture
Pour the strained liquid into dark glass dropper bottles.
Label with the date and name of the tincture.
- How to Use Paneer Phool Tincture
Dosage Recommendation:
For adults, take 10–15 drops diluted in a small amount of water, 1–2 times daily.
Best taken on an empty stomach for maximum absorption.
Precautions:
Always consult a healthcare provider before use, especially for pregnant women, lactating mothers, or people on medication.
Avoid overdosing; tinctures are concentrated preparations.
- Storage and Shelf Life
Paneer Phool tincture should be stored in a cool, dark place in tightly closed dark glass bottles. When stored properly, it can last up to 3–5 years without losing potency. Avoid direct sunlight or excessive heat exposure. - Tips for the Best Quality Paneer Phool Tincture
Use high-quality, organically sourced Paneer Phool.
Maintain the alcohol-to-herb ratio of about 1:5 for best potency.
Always use sterilized jars and bottles to avoid contamination.
Label each batch with date and details for easy tracking.
- Why Make Paneer Phool Tincture at Home Instead of Buying?
Cost-Effective – Homemade tinctures are far cheaper than store-bought ones.
Purity Assurance – No additives, preservatives, or artificial flavors.
Customization – You can adjust the concentration according to your needs.
Sustainability – Reduce packaging waste by making your own herbal remedies.
- Ayurvedic Perspective on Paneer Phool
In Ayurveda, Paneer Phool is considered a cooling herb that balances Pitta and Kapha doshas. It supports Agni (digestive fire) without causing excessive heat in the body. Its bitterness and cooling nature help detoxify the blood and reduce excess sugar levels naturally. - Common Mistakes to Avoid
Using too little alcohol can lead to spoilage.
Not shaking the jar during steeping can cause uneven extraction.
Using fresh herbs instead of dried can dilute the tincture.
Storing in plastic containers can cause chemical leaching—always use glass.
Conclusion
Making Paneer Phool tincture at home is a simple yet effective way to preserve and utilize the herb’s healing properties. This potent preparation can support blood sugar control, digestion, metabolism, and immunity, making it a valuable addition to your herbal wellness routine. By following the correct method and storage practices, you can create a long-lasting remedy that maintains its potency for years.
