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.
Effect on Tridosha:
Effective on Vata and Kapha mixed Vata condition.
Dhanwantharam Tailam uses:
It is used to treat rheumatoid arthritis, osteo-arthritis, neck pain and back ache due to spondylosis,
It is useful in 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.
Reference: Sahasrayoga Tailayoga Prakarana 1, Astanga Hridayam.
Expiry date: 3 years from the date of manufacture. Once you open the seal, it is better to use it within an year.
Arya Vaidya Sala – Kottakkal, Pankajakasthuri, AVN.