Kapha · Earth + Water
Kapha Ignite
Paak
★★★★★4.7· 3 reviewsPromotes Energy & Warmth
From ₹399₹449
Light, spiced ladoos that spark a steady, grounded constitution into motion. Dried ginger, long pepper and cinnamon kindle metabolism; jaggery adds gentle warmth.
Almost ready to ship
Kapha Ignite isn't on sale just yet. It's in the final stages — check back very soon to order.
Browse available ladoosInside the jar
Explore the ingredients
Every ingredient earns its place. Tap any one to see what it does and why it's in Kapha Ignite.
Best for you
Pungent, bitter, astringent flavours; light, warm, spiced foods.
Go easy on
Sweet, oily, heavy, dairy-rich snacking.
Constitution
Steady. Grounded. Enduring.
Loved by our community
Reviews
A proper morning spark
The dried ginger and pepper give it real warmth. I have one before my morning walk and feel switched on. Kapha-approved!
Warming and spicy-sweet
Love the cinnamon-ginger combo. A little spicy which I enjoy — if you're sensitive to heat, ease in slowly.
Light but energising
Doesn't feel heavy like normal sweets. Jowar and bajra keep it light while the spices wake you up.
Good to know
Frequently asked
Everything about Kapha Ignite — ingredients, storage and how to enjoy it.
Still have a question?It has a gentle warmth from dried ginger, long pepper, black pepper and cinnamon — kindling for a Kapha metabolism. It's warming rather than fiery, but if you're very sensitive to spice, start with one.
Keep the jar sealed in a cool, dry place. Best enjoyed within 30 days of opening. No refrigeration needed.
No. Every blend is sweetened only with dates, raisins or unrefined jaggery — never white sugar.
They're vegetarian and contain ghee (dairy) and tree nuts. The grains used are naturally gluten-free millets, but they're made in a shared kitchen, so avoid if you have a severe allergy.
Depends on ur appetite but controlling it upto 4-5 per day is recommended. Take our dosha quiz for guidance tailored to your constitution
Paak refers to a traditional Ayurvedic preparation — ingredients gently cooked in ghee so the herbs are well absorbed. It's the classical method behind our ladoos.
