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Kerala Dhanwantharam Thailam



Rs.95.00


Dhanwantharam Thailam is a herbal formulation, used for external application in case of vata disorders with stiffness.

Its usage:

1.used to treat rheumatoid arthritis, osteo-arthritis, neck pain and back ache due to spondylosis,

2.It is useful in treatment of neurological conditions such as Neuritis, Neuralgia, paralysis, facial palsy, etc.

Dose for oral intake is – 5 – 20 drops once or twice a day, before food, with warm water or warm milk.

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

This Taila when prepared with Avartana process is known as Dhanvantara Taila Avartana, wherein, the oil making is repeated for 101 times.

If used internally, it should be under the prescription of an Ayurvedic physician.