Thikthaka Ghritam is an Ayurvedic medicine, in herbal ghee form. This medicine has ghee as its base. It is used for the preparatory procedures for Panchakarma and also as medicine, used mainly for skin diseases. Tikta refers to bitterness. It is also known as Tiktaka Ghrita and Tiktaka Ghritam
Thikthaka Gritham Usage:
- It is used as medicine and also in a preparatory procedure called snehakarma for the treatment of skin diseases, carbuncles, burning sensation, dizziness, itching, anemia,
- vomiting, nonhealing wound, wound with pus, sinus, abscess, blisters, inflammation, psychosis, heart diseases, eye diseases, malabsorption syndrome,
- leucoderma, jaundice, fistula, leucorrhea, piles.
Tikta Ghrita is traditionally administered as a part of the Ayurveda spring regimen because it helps to balance Pitta.
Thikthaka Gritham Dosage:
As medicine – quarter to a half teaspoon with water, usually before food, once or twice a day, or as directed by Ayurvedic doctor.
For the Panchakarma preparation – Snehana procedure, the dose depends on the disease status and the judgment of the Ayurvedic doctor.
Meals should be of broken rice with boiled vegetables and buttermilk. Chilies, tamarind, and salt must be discarded. Rock salt, ghee, bitter gourd elephant yam, plantains, green gram, ginger, and other pathya items alone are allowed. Ordinary pathya rules and in certain conditions mixed pathya rules may have to be observed. Bathe only every 3rd or 4th day, that too not in cold water.
Tiktaka Ghrita Side Effects:
- There are no known side effects with this medicine.
- However, it is best to use this product under medical supervision.
- Self-medication with this medicine is discouraged.
- People with diabetes, high cholesterol, heart diseases and high BP should exercise precaution.
- In a very high dose, it may cause diarrhoea and indigestion.
Tiktaka Ghritam Ingredients:
- Patola – Trichosanthes dioica – 48 g
- Nimba – Neem – 48 g
- Katuka – Picrorrhiza kurroa – 48 g
- Darvi – Berberis aristata – 48 g
- Duralabha – Alhagi pseudalhagi – 48 g
- Parpata – Fumaria indica – 48 g
- Trayamana – Gentiana kurroo – 48 g
- water for decoction – 6.144 liters boiled and reduced to 768 ml
- Trayanti – Gentiana kurroo – 12 g
- Musta – Cyperus rotundus – 12 g
- Bhunimba – Andrographis paniculata – 12 g
- Kalinga – Holarrhena antidysenterica – 12 g
- Kana – Long pepper – Piper longum – 12 g
- Sarpi – ghee – 576 g
The above combination is heated till herbal ghee is prepared.