Description: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.

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:

1. No side effects are known with this oil, on external administration.
2. 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.

Expiry date: 3 years from the date of manufacture. Once you open the seal, it is better to use it within an year.