Kottakkal Aragvadhadi Kashayam (200ml) | Ayurvedic Skin & Cleansing Support

Kottakkal Aragvadhadi Kashayam is a classical bitter decoction built around Aragvadha, the golden shower tree, whose soft fruit pulp gives the formulation its name; adi simply means "and the others", the further eighteen herbs that follow. Patola, Nimba and Guduchi join it to support skin that looks clear and feels comfortable, and to encourage the body's own gentle cleansing rhythm. It suits those who feel heavy, sticky or overheated after rich seasons.

Ayurvedic Significance

This Kwatha belongs to the Tikta and Kashaya-dominant group used for Kapha-Pitta shamana. In classical understanding, skin comfort reflects the state of Rasa and Rakta Dhatu and the cleanliness of the Srotas that feed them. The bitters here, Nimba, Patola, Bhunimba and Katuka-like herbs, carry out Deepana and Pachana, helping the body digest Ama rather than store it. Aragvadha is Mridu Virechana, a soft mobiliser that keeps the lower channels moving. Chitraka warms the blend so its cooling bitters do not weaken Agni.

Key Benefits

• Supports clear, comfortable skin — Nimba, Patola and Guduchi are the classical Rakta-shodhana herbs, valued for keeping the complexion looking even.
• Encourages gentle internal cleansing — Aragvadha has a mild mobilising quality that supports easy, regular elimination without harshness.
• Balances Kapha and Pitta — the strongly bitter profile counters heaviness and heat, the two Doshas most often behind a congested feeling.
• Helps clear Ama from the channels — Bhunimba and Patha assist Agni in processing metabolic residue so the Srotas stay open.
• Supports natural resilience — Amrita, better known as Guduchi, is a classical Rasayana for steady day-to-day strength.

Ingredients

Each measure is prepared from nineteen herbs in equal share, 0.975 g of each: Aragvadha (Cassia fistula, fruit pulp), Indrayava (Holarrhena pubescens, seed), Patali (Stereospermum colais, root bark), Kakatikta (Trichosanthes tricuspidata, fruit), Nimba (Azadirachta indica, stem bark), Amrita or Guduchi (Tinospora cordifolia, stem), Madhurasa or Shigru (Moringa oleifera, stem bark), Sruvavriksha or Palasha (Butea monosperma, stem bark), Patha (Cyclea peltata, root), Bhunimba (Swertia chirayita, whole plant), Sairyaka (Barleria strigosa, root), Patola (Trichosanthes cucumerina, leaf), Karanja (Pongamia pinnata, seed), Putika (Holoptelea integrifolia, stem bark), Saptacchada (Alstonia scholaris, stem bark), Agni or Chitraka (Plumbago zeylanica, root), Sushaviphala (Calycopteris floribunda, leaf), Bana (Tephrosia purpurea, whole plant) and Ghonta (Bridelia retusa, stem bark).

Suggested Use

The usual adult serving is 10 to 15 ml twice daily. As a Kashayam it is taken before food with an equal quantity of warm water, the Anupana traditionally paired with decoctions so the water-soluble constituents are drawn in readily. The taste is frankly bitter, and a little extra warm water makes it easier. For dosage and duration suited to your constitution (Prakriti), consult a qualified Ayurvedic practitioner.

Safety & Certifications

• GMP-certified manufacture by Arya Vaidya Sala, Kottakkal.
• Prepared by the classical Kwatha method set out in the Ayurvedic texts.
• Herbs sourced from authentic, traceable growing regions.
• Operations follow strict AYUSH guidelines for hygiene, machinery and batch tracking.
• Every ingredient is thoroughly tested for purity and identity before acceptance.
• Those who are pregnant or nursing are best guided by a qualified Ayurvedic practitioner before starting.
• Its cooling bitters suit Kapha and Pitta constitutions well; those with a strongly Vata constitution or a delicate appetite may prefer to take it warm and under guidance.
• Storage: keep tightly closed in a cool, dry place away from direct sunlight. Natural sediment may settle, so shake before pouring.

Additional Information

Listings and classical texts render this name in several ways: Aragvadhadi Kashayam, Aragwadhadi Kashayam, Aragvadhadi Kashaya, Aragvadhadi Kwatha, Aragvadhadi Kwatham and Aragvadhadi Kadha. Kashayam, Kashaya, Kwatha, Kwatham and Kadha are only different transliterations from Sanskrit for the same class of water decoction, so every one of these spellings names the identical preparation.