MALATHYADI KERA THAILAM 200 ML

Key Ingredients:

MALATHI (Jasminium grandiflorum)

Whether it is a jasmine flower or essential jasmine oil, jasmine can be used as an aphrodisiac, a sedative, an antiseptic, antidepressant, antispasmodic, and analgesic. In Ayurveda, jasmine has been used as an aphrodisiac and as a means to increase immunity and fight fever. It has also been regarded as a means to treat conjunctivitis. In traditional Chinese medicine, jasmine flowers are brewed and consumed as an herbal and remedial tea. An infusion of jasmine tea is known to be beneficial in treating fevers, urinary inflammation, and other infections. In addition, jasmine tea can be helpful in relieving stress and anxiety. It can be extremely helpful for people suffering from heat stroke or sunstroke.

CHITHRAKA (Plumbago zeylanica)

Also known as Plumbago zeylanica, it is a potent digestive medicine used for treating a host of ailments including indigestion, constipation, anorexia, abdominal distension, stomatitis, abdominal pain, etc. Imbued with digestive, caustic, stimulant and carminative properties, it eliminates harmful AMA toxins from the body which has accumulated due to malabsorption of food particles.

ARAGWADA (Cassia fistula)

Aragwada and its components have been investigated for a number of biological activities such as antiparasitic, antioxidant, antibacterial, antifungal, antitumor, antipyretic, anti-inflammatory, antiulcer, wound + healing, analgesic, hepatoprotective, immunomodulatory, and acetylcholinesterase.

LAKSHA (Laccifer lacca)

Laksha or lac is a gum-like substance obtained from the female lac insect (Laccifer lacca). It effectively helps in wound healing and healing of fractures. It is also used in bleeding disorders and provides relief from burning sensation and nasal bleeding.

PATRA (Cinnamomum tamala)

Also called Tejpatta, and Tejpat, in English named as Indian Bay Leaf, and botanically Cinnamomum Tamala), it is an Indian spice as well as Ayurvedic medicine. Additionally, it stimulates the digestive enzymes, which helps to improve digestion of food and increases the bioavailability of the nutrients during the digestion process in the intestine.

ELA (Elettaria cardomum)

Commonly useds as Elaichi, it has a very good antiibacterial and anfungal properties. It helps in reducing inflammation. Cardamon is often given the epithet ‘Queen of Spices’ as it is used to flavor food in many countries. In addition, the herb has several health benefits. The German Commission E has indicated the use of Cardamom in dyspepsia and as a cholagogue, which promotes bile discharge from the system. The herb is also helpful in treating gum and teeth infections, throat congestion and kidney disorders.

AMALAKI (Embilica officinalis)

It is also known as Embilica officinalis. The benefits of Amalaki are numerous, which part of why it is considered to be the best antiaging ingredient in all of Ayurveda. metabolism, elimination and normal liver function and excellent for the hair and skin. The fruit is an important source of Vitamin C, minerals and amino acids. It contains three times the protein concentration and Vitamin C (ascorbic acid) concentration than apple.