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Karimbirumbadi Kashayam is an Ayurvedic medicine used in treating jaundice, anemia and hepatic conditions.
Effect on Tridosha – Balances Pitta and kapha.
5 – 10 ml, before food, or on empty stomach, once or twice a day or as directed by Ayurvedic doctor.
If the kashayam is concentrated, then it needs to be mixed with equal quantity of water and should be taken.
Hot, sour ans salty things must be reduced while taking this and food must be light and easily digestible. The ideal is liquid diet of buttermilk boiled with punarnava. Don’t drink or wash in cold water.
Asafoetida, onion, horse gram, yellow pumpkin, brinjal andother items which encourage pitta must be avoided.
Kantabhasma or Lohabhasma 200-4oo mg.
Instead of water buttermilk may be added to the kashaya.
Karimbirumbadi kashayam ingredients:
Herbal decoction is prepared from 10 grams of each of
Pathya – Terminalia chebula
Punarnava – Boerhaavia diffusa
Bala – Sida rotusa
Vajravalli – Cissus quadrangularis
Mandooki – Centella asiatica
Ikshu – Sugarcane – Saccharum officinarum
Aya – Purified, processed Iron Bhasma
Chincha – Tamarind – Tamarindus indica
Hamsapadi – Adiantum lunulatum
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