Hadjora Powder, derived from the stem of the Cissus quadrangularis plant, is a time-honored botanical known across Ayurveda and traditional folk practices. This climbing perennial, native to tropical and subtropical regions of India and Africa, is also widely recognized by names such as Veld Grape and Devil’s Backbone. Finely ground into a soft, earthy powder, Hadjora is prized for its culinary flexibility and traditional significance.

Culinary and Herbal Applications of Hadjora Powder

• Spice Mixes and Seasonings: The subtle flavor of Hadjora Powder makes it a great addition to traditional spice blends.

• Herbal Teas and Decoctions: Commonly steeped with other herbs in wellness teas for a naturally grounding note.

• Health Drinks and Smoothies: Mixed into warm water, smoothies, or juice as a traditional herbal ingredient.

Why Choose Hadjora Powder?

• Flavor Profile: Mild, earthy, and neutral—easy to blend into various recipes.

• Traditional Use: Well-regarded in Ayurveda for its historical use in wellness formulations.

• Versatility: Used internally or in topical preparations for herbal pastes and home-crafted skincare blends.

Botanical and Cultural Identity

• Botanical Name: Cissus quadrangularis

• Common Names:

  • English: Veld Grape, Devil’s Backbone, Bone Setter, Edible-Stemmed Vine, Adamant Creeper

  • Hindi: Hadjod, Harjor, Hadsankal

  • Tamil: Pirandai, Pirandai Valli

  • Sanskrit: Asthisamharaka, Vajravalli, Asthi Shrinkhala

  • Other: Square-Stemmed Vine, Samangati, Perennial Grape, Hadsankal Herb

A Time-Honored Botanical with Modern Applications

Whether incorporated into recipes, brewed into tea, or used in traditional preparations, Hadjora Powder bridges culinary tradition and holistic wellness. Its long-standing role in natural practices reflects its value in households across generations.