AVP Ayurveda Dhanwantharam Thailam is an Ayurvedic oil. It is used in the treatment of Vata diseases such as Rheumatoid and osteo arthritis, spondylosis, headache and neuro-muscular conditions. This oil is based on Kerala Ayurveda practice.
Dhanwantharam Tailam Uses:
- It is used to treat rheumatoid arthritis, osteoarthritis, neck pain, and backache due to spondylosis,
- It is useful in the treatment of neurological conditions such as Neuritis, Neuralgia, paralysis, facial palsy, etc.
How to use Dhanwantharam Oil?
- It is used for massage.
- It is used in Ayurvedic treatment like Dhara, Basti treatment etc.
- 101 times processed oil, called Dhanwantharam 101 -is used for oral administration.
- Dose for oral intake is – 5 – 20 drops once or twice a day, before food, with warm water or warm milk, as directed by Ayurvedic doctor.
- This oil is used for massage for ladies, after delivery, to improve body strength.
- It is also used as massage oil for babies.
- Internal use is advised to relieve fever, bloating and urinary diseases.
Dhanwantaram Tailam Side Effects:
- No side effects are known with this oil, on external administration.
- Oil’s oral intake should only be done strictly under medical supervision.
Dhanwantharam Tailam Ingredients:
- Balamoola – Sida cordifolia – 4.608 kg
- Water for decoction – 36.864 liters, boiled and reduced to 4.608 liters
- Paya – cow milk – 4.608 liters
- 768 grams of total of
- Yava – Barley – Hordeum vulgare
- Kola – Zyziphus jujuba
- Kulattha – Horse gram – Dolichos biflorus
- Dashamoola – group of ten roots
- Bilva – Aegle marmelos
- Agnimantha – Premna mucronata
- Shyonaka – Oroxylum indicum
- Patala – Stereospermum suaveolens
- Gambhari – Gmelina arborea
- Brihati – Solanum indicum
- Kantakari – Solanum xanthocarpum
- Gokshura – Tribulus terrestris
- Shalaparni – Desmodium gangeticum
- Prishnaparni – Uraria picta
- Water for decoction – 6.144 liters, boiled and reduced to 768 ml.
- Taila – Oil of Sesamum indicum
Paste made of 6 grams of each of –
- Meda – Polygonatum cirrhifolium
- Mahameda – Polygonatum verticillatum
- Daru – Cedrus deodara
- Manjishta – Rubia cordifolia
- Kakoli – Fritillaria roylei
- Ksheerakakoli – Lilium polyphyllum
- Chandana – Pterocarpus santalinus
- Sariva – Hemidesmus indicus
- Kushta – Saussurea lappa
- Tagara – Valeriana wallichi
- Jeevaka – Malaxis acuminata
- Rishabhaka – Manilkara hexandra
- Saindhava Lavana – Rock salt
- Kalanusari – Valeriana wallichi
- Shaileya – Convolvulus pluricaulis
- Vacha – Acorus calamus
- Agaru – Aquilaria agallocha
- Punarnava – Boerhaavia diffusa
- Ashwagandha – Withania somnifera
- Shatavari – Asparagus racemosus
- Ksheerashukla – Ipomoea mauritiana
- Yashti – Licorice – Glycyrrhiza glabra
- Haritaki – Terminalia chebula
- Vibhitaki – Terminalia bellirica
- Amla – Emblica officinalis
- Shatahva – Asparagus
- Mashaparni – Teramnus labialis
- Mudgaparni – Phaseolus trilobus
- Ela – Cardamom – Elettaria cardamomum
- Twak – Cinnamon – Cinnamomum camphora
- Patra – Cinnamomum tamala
How to prepare?
This Taila when prepared with Avartana process is known as Dhanvantara Taila Avartana, wherein, the oil making is repeated for 101 times.
Expiry date: 3 years from the date of manufacture. Once you open the seal, it is better to use it within an year.