Dhanwantharam kashayam
Indications:
Dosage:
10-15 ml of kashayam in 40-60 ml of water and take twice a day before meals or as directed by physician.
Dhanwantharam kashayam ingredients:
The kashayam is prepared by following herbs in equal parts.
Bala moola – Root of Sida rotusa
Yava – Barley – Hordeum vulgare
Kulattha – Horse gram – Dolichos biflorus
Dashamoola – group of ten roots –
Bilva – Aegle marmelos
Agnimantha – Premna mucronata
Shyonaka – Oroxylum indicum
Gambhari – Gmelina arborea
Patala – Stereospermum suaveolens
Shalaparni – Desmodium gangeticum
Prinshnaparni – Urarica picta
Gokshura – Tribulus terrestris
Brihati – Solanum indicum
Kantakari – Solanum xanthocarpum
Meda – Polygonatum cirrhifolium
Mahameda – Polygonatum verticillatum
Daru – Cedrus deodara
Manjishta – Rubia cordifolia
Kakoli – Fritillaria roylei
Ksheerakakoli – Lilium polyphyllum
Chandana – Pterocarpus santalinus
Sariva – Hemidsemus indicus
Kushta – Saussurea lappa
Tagara – Valeriana wallichi
Jeevaka – Malaxis acuminata
Rishabhaka – Manilkara hexandra
Saindhava – Rock salt
Kalanusari – Ichnocarpus frutescens
Shaileya – Convolvulus pluricaulis
Vacha – Acorus calamus
Agaru – Aquilaria agallocha
Punarnava – Boerhaavia diffusa
Ashwagandha – Withania somnifera
Shatavari – Asparagus racemosus
Ksheerashukla – Anogeissus latifolia (?)
Yashti – Licorice – Glycyrrhiza glabra
Vara = Triphala – Terminalia chebula, Terminalia bellirica, Amla (Emblica officinalis)
Shatahva – Saccharum munja / Peucedanum graveolens
Mashaparni – Teramnus labialis
Mudgaparni – Phaseolus trilobus / Vigna libosa
Ela – Cardamom – Elettaria cardamomum
Twak – Cinnamomum zeylanicum
Patra – Cinnamomum tamala
Reference:Ashtanga Hrudayam
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