Kerala Ayurveda Vasarishtam

Key Ingredients: Vasaka (Adhatoda zeylanica) Dhataki (Woodfordia fruticosa) Ela (Elettaria cardamomum) Cardamom Tvak (Cinnamomum zeylanicum) Patra (Cinnamomum tamala) Nagakesara (Mesua ferrea) Kankola (Piper cubeba) Sunthi (Zingiber officinale) Maricha (Piper nigrum) Black Pepper Pippali (Piper longum) Hrivera (Coleus Vetiveroides) Guda (Jaggery) Key Benefits: Vasaka (Adhatoda zeylanica) balances kapha and pitta doshas and used in Ayurveda as an anti-allergic, anti-bacterial, anti-microbial, anti-viral, anti-inflammatory and styptic Dhataki (Woodfordia fruticosa) is an immunomodulator in traditional medicine and useful in the treatment of thirst, dysentery, bleeding problems, rheumatism and Pitta fever and helps in boosting the immunity Ela (Elettaria cardamomum) Cardamom balances kapha and vata doshas. It is used in ayurveda as an antioxidant in treating asthma, hypertension, dysuria and indigestion Tvak (Cinnamomum zeylanicum) is used in traditional medicine as a carminative, haemostatic, antiseptic, astringent, antispasmodic and ayurvedic expectorant Patra (Cinnamomum tamala) is useful in ayurvedic treatment of inflammation of the uterus, tuberculosis, indigestion, flatulence, running nose and as a cardiac tonic and to improve renal function Nagakesara (Mesua ferrea) has anti-inflammatory properties and is useful in treating female infertility in Ayurveda Kankola (Piper cubeba) is useful in diseases of the head, improves vision and taste, treats diseases caused by vitiation of vata, pitta and kapha doshas. It is used in ayurvedic medicine to treat erectile dysfunction and dysmenorrhea It is used to treat swelling, pain, cough and helps in the treatment of indigestion and bloating Sunthi (Zingiber officinale) is considered universal medicine as per the ancient texts of ayurveda. It supports the digestive fire and aids in proper digestion Since sunthi helps to eliminate and prevent ama formation, it is very good for ama related joint problems. It is heated in nature and calms the vata dosha and balances kapha dosha Maricha (Piper nigrum) Black Pepper balances kapha and vata doshas and aggravates pitta dosha. It helps the digestive fire (Agni) and is used in ayurveda as an analgesic and antipyretic Pippali (Piper longum) pacifies vata and kapha doshas. It improves the metabolism and is used in ayurveda as an analgesic and antipyretic Hrivera (Coleus Vetiveroides) is used in traditional medicine for the treatment of hyperpiesia, burning, fever, vomiting, diarrhoea, ulcers and leucoderma Guda (Jaggery)balances the vata and pitta doshas and acts as an excellent blood purifier Direction For Use: Adults can intake 15 to 25 ml and children from 5 to 15 ml or as directed by an Ayurvedic physician. Safety Information: Read the label carefully before use Keep out of reach of the children Store in a cool dry place Use under medical supervision