Traditional Churnas
Traditional churnas such as triphala, trikatu, sitopaladi and hingvashtak, prepared to recipes recorded in classical Ayurvedic texts and sold under those names.
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Triphala is the most familiar example: three fruits, amalaki, bibhitaki and haritaki, dried and powdered together. Like other traditional churnas, it takes its name and ingredient list from classical Ayurvedic literature, so the same name should point to the same basic recipe whichever maker you buy from.
Trikatu brings together dried ginger, black pepper and pippali; hingvashtak is built around hing with several spices and salt; sitopaladi has mishri as its base. Some churnas are mostly kitchen spices, while others contain herbs you would rarely find at a grocer. Each holds its own place in traditional practice, and choosing between them is a job for a qualified Ayurvedic doctor who knows your history.
On the pack, check the classical name, ingredients, manufacturer, Ayurvedic licence number, batch and expiry. Keep these fine powders airtight and dry, and avoid tipping them into jars that held other blends.