Maha Manjishtadi Kashayam is a very famous Ayurvedic medicine in liquid form. It is also known as Maha Manjistadi kashaya, kwatha etc. This medicine is mainly used in treatment of skin diseases. Widely used in Ayurvedic medical practice across India.
Maha Manjishtadi Kashayam benefits:
It is used in the treatment of skin diseases, gout, syphilis, non healing wounds.
It is also used in the treatment of obesity and hypercholestrolemia and eye diseases.
Maha Manjishtadi Kashayam dose:
The dose is 12 – 24 ml, before food, at about 6 – 7am and 6 – 7 pm or as directed by Ayurvedic doctor.
It is usually advised to add equal amount of water to the kashayam.
It is advised to mix a pinch of long pepper powder and Guggulu to this kashayam while drinking.
It is also available in tablet form.
Very strict. Meals should be of broken rice with boiled vegetables and butter milk. Chillies, 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. For those with indigestion this may be taken in 300 ml of water boiled with 10 gm of black cumin.
Honey, Shuddha gandhaka, Guggulu or Rasasindooram.
Maha Manjishtadi Kashaya 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.
Maha Manjishtadi Kashayam Ingredients:
Manishta – Rubia cordifolia
Musta – Cyperus rotundus
Kutaja – Holarrhena antidysenterica
Guduchi – Tinospora cordifolia
Kushta – Saussurea lappa
Nagara – ginger
Bharngi – Clerodendron serratum
Kshudra – Solanum xanthocarpum
Vacha – Acorus calamus
Nimba – Azadirachta indica
Haridra – Turmeric
Daruharidra – Berberis aristata
Triphala – Haritaki (Terminalia chebula), Vibhitaki (Terminalia bellirica), Amla (Emblica officinalis)
Patola – Luffa acutangula / Trichosanthes dioica
Katuka – Picrorrhiza kurroa
Murva – Marsdenia tenacissima
Vidanga – Embelia ribes
Asana – Pterocarpus marsupium
Chitraka – Plumbago zeylanica
Shatavari – Asparagus racemosus
Trayamana – Gentiana kurroo
Krishna – Long pepper
Indrayava – Holarrhena antidysenterica
Vasa – Adhatoda vasica
Bhringaraja – Eclipta alba
Mahadaru – Cedrus deodara
Patha – Cyclea peltata / Cissampelos pariera
Khadira – Acacia catechu
Chandana – Santalum album
Trivrit – Operculina turpethum
Varuna – Crataeva nurvala
Kiratatikta – Swertia chirata
Bakuchi – Psoralea corylifolia
Kritamala – Cassia fistula
Shakhotaka – Streblus asper
Mahanimba – Melia azadirach
Karanja – Pongamia pinnata
Ativisha – Aconitum heterophyllum
Jala – Pavonia odorata
Indravaruni – Citrullus cholocynthis
Ananta – Hemidesmus indicus
Sariva – Hemidesmus indicus
Parpata – Fumaria indica
It is added with 8 parts of water, boiled and reduced to quarter part, filtered.
Maha Manjishtadi Kashayam reference:
Sharangdhara Madhyamakhand 2/137-142, Bhaishajyaratnavali.
Maha Manjishtadi Kwatha churna is the herbal coarse powder of the above herbs.