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Description:Mahamasha thailam is one of the powerful Ayurveda oil, widely used for many neurological conditions. Masha means black gram, which is the main ingredient of this oil. It is used both for external and internal administration. It contains a non veg ingredient.
Mahamasha thailam benefits:
Mahamash oil, Mahamash tail, Mahamasha tailam
How To Use Mahamasha tail:
For internal administration: Please look into the label of the oil. If the label contains instruction like ‘Used for external application only’ then the oil is not good for internal administration.
If the oil is prepared as per the formula and without use of preservatives, it is good for internal administration.
Internally, it is used for oral administration and also for Basti Panchakarma therapy (Oil Suppository treatment).
For oral administration the usual dosage is – 5 – 10 drops once or two times a day before food with hot water or as directed by Ayurvedic doctor.
Externally it is used in all types of oil treatments like Massage, Dhara treatment, Shirovasti etc.
Mahamasha tailam side effects:
There are no known side effects with this oil. People with diabetes, hypercholestrolemia and high BP should exercise precaution while taking orally.
Principle adopted in making this herbal oil:
In this herbal oil, the herbs are infused in the medium of sesame oil along with herb water decotion. Then the solid waste herb materials are filtered out. Thus, this oil contains oil soluble and water soluble phyto-active principles of medicinal herbs.
Mahamasha thailam ingredients:
Masha (black gram) – Phasleolus Mungo – 1.536 kg
Dashamoola – group of ten herbs – together – 2.4 kg. They are –
Bilva – Aegle marmelos
Agnimantha – Premna mucronata
Shyonaka – Oroxylum indicum
Gambhari – Gmelina arborea
Patala – Stereospermum suaveolens
Shalaparni – Desmodium gangeticum
Prinshnaparni – Urarica picta
Gokshura – Tribulus terrestris
Brihati – Solanum indicum
Kantakari – Solanum xanthocarpum
Chaga mamsa – goat meat – 1.44 kg
water – 12.288 liters
The above mixture is boiled together and reduced to 3.072 liters. Some companies boil goat meat and rest herbal mixture separately and then add both together.
This kashayam is added with
Tila taila – oil of Sesamum indicum – 768 ml
Cow milk – 3.072 liters
Paste made with 12 grams of each of fine powders of following herbs –
Atmagupta – Mucuna pruriens
Urubaka – Castor root – Ricinus communis
Shatahva – Anethum sowa
Lavana Traya – group of three salts – Rock salt, sochal salt, common salt.
Jeevaneeya group of herbs
Manjishta – Rubia cordifolia
Chavya – Piper chaba
Chitraka – Plumbago zeylanica
Katphala – Myrica nagi
Vyosha – Trikatu – Pepper, long pepper and ginger
Rasna – Pluchea lanceolata
Madhuka – Licorice – GLycyrrhiza glabra
Saindhava – rock salt
Devadaru – Cedrus deodara
Amruta – Tinospora cordifolia
Kushta – Saussurea lappa
Vajigandha – Ashwagandha – Withania somnifera
Vacha – Acorus calamus
Shati – Hedychium spicatum
All these are boiled together to prepare herbal oil.
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