Eranda Paka – Benefits, Dosage, How To Make, Ingredients, Side Effects

Eranda Paka is an Ayurvedic medicine in herbal jam form. It is mainly used in the treatment of Vata diseases, abdominal colic pain, bloating, rheumatoid arthritis etc. 

Eranda Paka Uses:
It is used in the treatment of Vata diseases, abdominal pain, edema, inflammation, ascites, urniary tract diseases, rheumatoid disorder, Low back ache, spondylosis, locked jaw.

Effect on Tridosha – Balances Vata
Eranda Pak dosage:
5 – 10 g once or twice a day before or after food or as directed by Ayurvedic doctor.
Dosage for children below 5 years of age – 1 – 2 grams, once or twice a day, along with a teaspoon of honey or warm water / milk.
Dosage for children between 5 – 12 years of age – 5 grams once or twice a day along with a teaspoon of honey or warm water / milk.

How long to take?
This medicine can be safely taken for a period of upto 2-4 months.

Eranda Pak side effects:
Take this medicine in precise dose and for limited period of time, as advised by doctor.
People with diabetes should take this medicine under medical supervision.
Over-dosage may cause gastritis .
Pregnant ladies, lactating mothers and children should take this medicine strictly under medical supervision.
Keep out of reach and sight of children. Store in a dry cool place.

Erand Pak ingredients, how to make:
Vatari Beeja – Eranda – Castor – Ricinus communis – 768 g
Ksheera – Cow milk – 6.144 liters
Ghrita – Cow ghee – 384 g
Khanda – Sugar candy – 1.532 g

12 g fine powder of each of
Shunti – Ginger Rhizome – Zingiber officinalis
Maricha – Black pepper – Piper nigrum
Pippali – Long pepper fruit – Piper longum
Ela – Cardamom – Elettaria cardamomum
Twak – Cinnamon – Cinnamomum zeylanicum
Patra – Cinnamomum tamala
Nagakeshara – Mesua ferrea
Pippali – Long pepper fruit – Piper longum
Chitraka – Lead Wort (root) – Plumbago zeylanica
Chavya – Java Long Pepper – Piper chaba
Dhanyaka – Coriander – Coriandrum sativum
Mishreya
Shati – Curcuma zeodaria / Hedychium spicatum
Bilva – Bael (root) – Aegle marmelos
Dipyaka – Ajowan (fruit) – Trachyspermum roxburghianum
Jiraka – Cumin – Cuminum cyminum
Krishna Jiraka – Nigella sativa
Haridra – Turmeric rhizome – Curcuma longa
Daru Haridra – Tree Turmeric (stem) – Berberis aristata
Ashwagandha – Winter cherry/ Indian Ginseng (root) – Withania somnifera (L.) Dunal.
Bala – Country mallow (root) – Sida cordifolia
Patha – Cyclea peltata
Hapusha – Juniperus communis
Vidanga – False black pepper – Embelia ribes
Pushkara – Inula racemosa
Shwadamshtra
Kushta – Saussurea lappa
Haritaki – Chebulic Myrobalan fruit rind – Terminalia chebula
Vibhitaki – Belliric Myrobalan fruit rind – Terminalia bellirica
Amalaki – Indian gooseberry fruit – Emblica officinalis Gaertn.
Daru – Himalayan cedar (bark) – Cedrus deodara
Vellari
Abha – Commiphora myrra
Aluki
Shatavari – Asparagus racemosus root

Castor seeds skin is removed, added to milk, heated. Sugar and ghee are also added and heated till semisolid consistency. Allowed to cool. While it is cooling down, rest of the ingredients are added and stirred well.

Reference:Yogaratnakara Vatavyadhi Chikitsa 468
Shelf Life: 3 years from the date of manufacture. if you have opened the seal of the bottle, better to use it before 3 months.


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