Chandanadi Thailam

Chandanadi Thailam (200 ml) by Vaidyaratnam Oushadhasala

Chandanadi Thailam is an Ayurvedic oil. It is a natural coolant oil. It is used to relieve burning sensation, dizziness, etc. It is used to apply as hair oil and also used for whole body massage. It is used both for oral intake and external application.

Chandanadi Thailam uses:

• It is to apply over head and for nasal instillation (Nasya treatment) – to relieve burning sensation in head, dizziness and nasal bleeding.
• It is used to apply all over the body and massage - to relieve liver diseases such as jaundice, herpes, gout and bleeding diseases.
• It is used for internal administration in cases of bleeding diseases, gout, heavy menstrual bleeding.
• It is also used in the treatment of psychosis.
• It is used for nasal instillation in a dose of 2 – 8 drops, as directed by Ayurvedic doctor.

Dose for internal administration – 2 – 3 ml, once or twice a day, before food with warm water, or as directed by Ayurvedic doctor.

Self meicstion with Nasya or oral intake is strictly contra indicated.

Chandanadi oil Ingredients:Paste preapared with 12 grams of fine powders of:

• Prapaundarika – Lotus variety
• Manjishta – Rubia cordifolia
• Dhataki – Woodfordia fruticosa
• Padmakeshara – Lotus stamen
• Kumuda - Nymphaea stellata
• Utpala – Nelumbo nucifera
• Shaluka – Blue lotus stalk
• Mrinala, bisa – Lotus stalk
• Padmaka – Prunus puddum
• Ananta – Hemidsemus indicus
• Kusha - Desmostachya bipinnata
• Kasha – Saccharum spontaneum
• Ikshu – Sugarcane – Saccharum officinarum
• Kshirishrunga - Lilium polyphyllum
• Valkala - Buchanania latifolia

Jeevaniya Gana herbs -

• yashtimadhu – Glycyrrhiza glabra
• Priyala – Buchanania lanzan
• Parushaka - Phoenix pusilla
• Rasanjana – Berberis aristata
• Ashoka – Saraca indica
• Mrudveeka – Raisin
• Shatavari – Asparagus racemosus
• Tanduleeyaka - Amaranthus spinosus L.
• Tila taila – sesame oil – 768 ml

Decoction prepared from:480 grams of:

• Chandana – Santalum album
• Udichya – Pavonia odorata
• Nalada – Nardostachys jatamansi
• Dhatri – Amla – Emblica officinalis
• Yasthyahva – Licorice – Glycyrhiza glabra
• Sariva – Hemidesmus indicus
• Bala – Sida cordifolia
• Water – 12.288 liters – boiled and reduced to 3.072 liters.
• The above combination is boiled till around 750 ml of oil is prepared.

About Vaidyaratnam Oushadhasala

Thaikkattu Mooss’ family has contributed significantly for the growth of Ayurveda, the science of holistic healing. The tradition of the family dates back to the legendary days of Lord Parasurama. The profound knowledge in all the 8 branches of Ayurveda - Kayachikitsa, Balachiktsa, Grihachikitsa, Urdhwavanga chikitsa, Salya Chikitsa, Visha Chikitsa, Rasayanam and Vajeekaranam – gave the masters the title ASHTAVAIDYAN.

The splendid tradition of Thaikkattu Mooss’family begins with Sri. Narayanan Mooss and Ittiravi Mooss of the 19th century. In 1924, Ashtavaidyan Narayanan Mooss was awarded the much coveted title of VAIDYARATNAM by Lord Reading., the then Viceroy of India. Vaidyaratnam Oushadhasala was founded in 1941 by Ashtavaidyan Sri. E.T. Neelakandhan Mooss, the son of Ashtavaidyan Sri. Narayanan Mooss. The Nation conferred upon him Padmasri in 1992 as a recognition of his contribution in the field of Ayurveda. Vaidyaratnam institutions have now forayed into new areas, scripting a new saga of success under the able leadership of Ashtavaidyan Sri. E.T. Narayanan Mooss, (Padmabhushan awardee)