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Kottakkal Mustarishtam

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Kottakkal Mustarishtam

Kottakkal Mustarishtam

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450 ml    100 (Stock) |  Wishlist

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Description:Mustharishtam is a very effective Ayurvedic medicine. It is a liquid product. Bitter sweet in taste. Mustarishta is used to treat digestive complaints like diarrhoea, indigestion, etc. It is also known by the terms – Mustakarishta, Mustarishta, Mustarishtam, Mustakadyarishta.


Mustarishtam uses: It is used in the treatment of digestive disorders. It helps to improve digestion power. Relieves bloating, diarrhoea, gastro-enteritis.


Traditional uses:
Ajirna – indigestion
Aruchi- anorexia
Agnimandya – low digestion strength
Visuchi – gastro-entereitis, vomiting with diarrhea
Grahani – Malabsorption syndrome, Irritable Bowel Syndrome. Though it is indicated, people with IBS should be given Mustarisht in a testing low dose for initial few days to test if their stomach can tolerate a few spices that are used in this medicine. Only after testing, it is good to administer the medicine in full specified dose.


Doctors also prescribe this for the treatment of
Vomiting and anorexia in children – for this, 5 ml, mixed with 10 ml water is advised once or twice a day after food for a month time.
Diarrhea, dysentery and Irritable bowel syndrome associated with antibiotic usage.


Mustarishta side effects: Over dosage may cause gastritis. However, it is better to use this under medical supervision.


Mustarishta dose: 12 – 24 ml – one or two times a day after food, or as directed by Ayurvedic doctor.


Mustarishta ingredients: 
Musta – Cyperus rotundus – 9.6 kg
Coarse powder of Musta is added to 49.15 liters of water, boiled and reduced to 12.288 liters. Filtered. This Kashayam is added with
Jaggery – 14.4 kg
Dhataki – Woodfordia fruticosa – 768 g
Yamani – Trachyspermum ammi – 96 g
Ginger – 96 g
Pepper – 96 g
Clove – 96 g
Fenugreek seeds – 96 g
Chitraka – Plumbago zeylanica – 96 g
White Caraway seeds – 96 g


The vessel containing this herbal liquid mix is kept closed for a period of one month. The sugar in jaggery undergoes fermentation in a period of one month. After a month, the contents are filtered and stored in air tight containers.