Shilajit is a sticky, dark brown to black resin that seeps out of rock high in the mountains. It is best known from the Himalayas, but it is also found in the Altai, the Caucasus and other ranges. People in Asia have collected and used it for centuries, and today it is sold around the world as a food supplement.
This page explains what shilajit is, how it forms, what it is made of, how it is cleaned and how people take it. For the history in more depth, read shilajit history.
Where does shilajit come from?
Shilajit oozes out of cracks in rock, mostly at high altitude. It is usually collected in summer, when the sun warms the rock and the resin softens and flows. The Himalayas of India, Nepal and Pakistan, and the Altai mountains of Russia and Mongolia, are the best-known sources. A 2024 review counted deposits in almost 20 regions of the world.
Hilasti’s shilajit is harvested in the Nepalese Himalayas at around 4,800 metres (16,000 feet).
How does shilajit form?
Nobody is completely sure. The most common view is that plant remains are slowly broken down by microbes over centuries. The result then mixes with minerals from the surrounding rock and is pressed out through cracks.
A 2026 DNA study of shilajit from Central Asia found traces of 50 plant groups, which supports the plant theory. Still, a 2025 chemistry review noted that some researchers favour other explanations, and that its origin is not known with certainty.
What does shilajit look like?
In its natural form shilajit is a black, glossy, tar-like mass. Its colour can range from deep amber and brown to black, depending on where it comes from. It softens when warm and hardens when cold. Purified resin dissolves in warm water and leaves little or no residue.
What is shilajit made of?
Shilajit is a complex natural mixture, and its make-up varies from one source to another. Across the samples analysed so far, the broad picture looks like this:
| Component | Roughly how much | What it is |
|---|---|---|
| Humic substances | 60% to over 80% | Organic compounds from decayed plants, mainly fulvic and humic acid |
| Minerals | About 20% | Mainly calcium, potassium and magnesium, plus traces of iron, zinc and manganese |
| Other organic compounds | Small amounts | Amino acids, fatty acids and plant compounds such as dibenzo-alpha-pyrones |
Fulvic acid is the component people talk about most. Our guide to fulvic acid and minerals in shilajit explains what it is and what is, and isn’t, known about it.
Because shilajit forms in rock, it can also pick up heavy metals such as lead, arsenic, cadmium and mercury. Levels vary a lot between sources, which is why lab testing matters. You can see the heavy-metal results for our batch on the lab results page.
How is shilajit purified?
Raw shilajit, as collected, is often mixed with sand, soil and bits of plant. Purification separates the resin from this debris. It works because the useful part of shilajit dissolves in water, while grit does not.
A traditional Ayurvedic method, described in a 2003 paper, has four steps:
- Soak the shilajit in water to make a solution.
- Filter it to remove particles and impurities.
- Boil the clear liquid until it becomes thick.
- Dry the result.
Modern producers use similar water-based methods, and some then standardise the product to a set fulvic acid content. The word “purified” has no legal definition, so it can mean anything from a simple traditional process to an industrial extract.
Filtering removes grit, but there is no good evidence that it reliably removes heavy metals. Whatever the form, the best check is a lab test for the batch you buy.
Hilasti sells raw shilajit resin with nothing added, and we publish an independent heavy-metal test for it.
How is shilajit taken?
Shilajit is sold as resin, capsules, powder, drops and gummies. Resin is the form closest to tradition. A small piece is usually dissolved in a warm drink.
For Hilasti’s resin, a suggested serving is about 100 mg. That is roughly half of the wide end of the spatula supplied with the jar. Dissolve it in a warm drink, such as warm water, tea or milk, up to 2 to 3 times a day. Use filtered or bottled water rather than tap water.
Shilajit tastes bitter and smoky, so many people prefer it in tea or warm milk. Keep the jar sealed and away from heat and moisture.
If you are pregnant, breastfeeding, take medication or have a health condition, speak to your doctor or pharmacist first. Our FAQ answers common questions about storage and use.
How has shilajit been used traditionally?
In Ayurveda, India’s traditional medicine system, shilajit is classed as a rasayana, a rejuvenating substance. A 2011 review found it in 20 classical Ayurvedic formulations. It has a similar long history as mumijo in Russian and Central Asian folk medicine, and as momiai in Persian medicine.
That same review concluded that, despite its long history, shilajit lacks scientific evaluation. Traditional use tells us what people believed, not what has been proven. For an honest look at the current research, see why people take shilajit today or the independent evidence summaries on shilajit.uk.
Where can I buy shilajit?
Hilasti sells raw Himalayan shilajit resin in 15 g and 30 g jars, shipped across Europe and the UK. See the shop for details.
This article is for information only and isn’t medical advice. Speak to your doctor or pharmacist before taking a supplement, especially if you’re pregnant, breastfeeding, take medication or have a health condition.