Coming soon · Lanka Strong Plus

Modern Siddhar

Ancient Siddha herbs and powders, explained in plain language for everyday wellness.

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What Modern Siddhar offers

Traditional herbs

Herbs long used in Siddha tradition, described by name, origin and traditional use.

Powders

Single herbs and simple blends in powder form, with clear ingredient lists.

Plain-language guides

Short guides to how each herb has been traditionally used in food and daily routine.

Open about sourcing

What is in each product and where it comes from, shown up front.

The ingredient line

Culinary and traditional botanicals as simple, single-ingredient powders for your kitchen. Run by Phitzo, beside Lanka Strong Plus and LankaShell. Sizes and prices are coming soon.

Moringa leaf powder

Moringa oleifera

Origin: Grown across South Asia, including Sri Lanka, where the tree is called murunga.
In tradition: The leaves, pods and flowers are everyday foods in Sri Lankan and South Indian cooking, and the tree is part of traditional village life.
In food and drinks: Stir a little into soups, dosa or roti batter, smoothies or warm water. Add late in cooking to keep the colour.
Sizes: Coming soon

Turmeric powder

Curcuma longa

Origin: A rhizome grown across South Asia. In Tamil it is manjal.
In tradition: A kitchen staple and a part of daily ritual and celebration in Siddha and wider South Asian tradition.
In food and drinks: Add to curries, rice, dals and golden milk. Cook it briefly in oil to bring out its flavour.
Sizes: Coming soon

Ashwagandha root powder

Withania somnifera

Origin: A shrub grown in drier parts of India and nearby regions.
In tradition: Known in Ayurvedic and wider South Asian tradition, where the root has long been prepared as a powder.
In food and drinks: Whisk into warm milk or a smoothie, or blend into a spiced drink. It has an earthy, slightly bitter taste.
Sizes: Coming soon

Amla powder

Phyllanthus emblica

Origin: The Indian gooseberry tree, grown across South Asia. In Tamil it is nellikai.
In tradition: A sour fruit eaten fresh, pickled and dried in South Asian homes, and a long-standing part of traditional preparations.
In food and drinks: Mix into chutneys, drinks and yoghurt, or add a pinch to water with honey. Tart, so start small.
Sizes: Coming soon

Triphala powder

Terminalia chebula, T. bellirica, Phyllanthus emblica

Origin: A traditional blend of three dried fruits from South Asia.
In tradition: One of the best known traditional combinations in Siddha and Ayurvedic practice.
In food and drinks: Stir into warm water. Strong, sour and bitter taste, so use a small amount.
Sizes: Coming soon

These statements have not been evaluated by the Food and Drug Administration (FDA). These products are not intended to diagnose, treat, cure or prevent any disease. Descriptions of traditional use are about tradition and culture, not health benefits. If you are pregnant, nursing, taking medication or have a health condition, talk to a qualified professional before trying a new ingredient.