‘Ulli’ and ‘Vettuduku’ are the Sanskrit names of Garlic and Fever nut. Ullivettudukadi Kashayam is a traditional formula mentioned in the context of management of abscesses, abnormal tissue growth, and herniation. It is seen to have a specific action in the pelvic and groin region. ‘Kashaya’ or herbal decoctions harness the healing properties of herbs and roots in a mild and easily absorbable water base.
Features and benefits of Ullivettudukadi Kashayam –
- Ullivettudukadi Kashayam is an aqueous extract of Ulli (Lasuna – Allium sativum), Vettuduku (Lathakaranja- Cesalpinia bonducella), Avanakku (Eranda – Riccinus communis), Chukku (Zingiber officinale) and Uzhinja (Indravalli – Cardiospermum helicobacum).
- The hot potency of the ingredients of Ullivettudukadi Kashayam effectively overcomes the rigidity and heaviness of vitiated Kapha.
- It is beneficial in the management of prostate enlargement, uterine growths, ovarian cysts etc.
- It relieves inflammatory swelling and pain in the region of the groin and pelvis.
- Ullivettdukadi Kashayam is a good carminative. It streamlines the flow of ‘Apana Vata’ in the region of the the colon. It prevents pelvic congestion.
Adult: 15-20 ml of Ullivettudukadi Kashayam mixed with 45-60 ml of boiled and cooled water, twice daily on empty stomach.
Child: 10-15 ml of Ullivettudukadi Kashayam mixed with 30-45 ml of boiled and cooled water, twice daily on an empty stomach.
Key ingredients and their properties:
SATAKRUTHA LATHA (Cardiospermum halicacabum)
This is an important medicinal plant in the traditional system of medicine, known as Karṇasphoṭa. The root of it is officially included in Ayurvedic Pharmacopoeia for its therapeutic applications in jvara(fever), kuṣṭha(skin diseases), pāṇḍu, kṣaya and sandhivāta etc.
ERANDA (Ricinus communis)
All the parts of this herb have medicinal value. Castor seeds and seed oil is used since ancient times to cure disorders like rheumatism, worm infestation, and abdominal disorders. External application of this oil is used to relieve boils, furuncles, and various skin related disorders.
LASUNA (Allium sativum)
Garlic is a spice known as ‘Lasuna’ in Ayurveda. It is a popular ingredient in cooking due to its strong smell and medicinal properties. It is rich in sulfur compounds that attribute to its various health benefits. Garlic helps to manage weight by improving the metabolism of the body. It is good for heart health as it maintains a balance between good cholesterol and bad cholesterol levels due to its lipid-lowering property. It prevents plaque formation and helps to widen the blood vessels thereby managing blood pressure due to its antioxidant property. Garlic also helps to boost immunity and increases the ability of the body to fight against various infections.
SHUNTI (Zingiber officinalae)
Due to its strong flavor, Ginger is an essential ingredient in many Asian cuisines. Its therapeutic benefits have been recorded in Ayurvedic and Traditional Chinese Medicine. Ginger is a potent anti-nauseatic and is beneficial in treating upset stomach. Gingerol and shogaol, active components of Ginger, suppress gastric contractions. Both the fresh and dried rhizomes of Ginger suppress gastric secretion and reduce vomiting. The compounds 6-gingerol and 6-shogaol have a number of pharmacological properties, including antipyretic, analgesic, antitussive and hypotensive properties.
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