Dasamoolahareethaki (250g) | Ayurvedic Rasayana for Respiratory Comfort & Digestion

Dasamoolahareethaki is a classical Ayurvedic rasayana presented as a rich, jam-like avaleha set in a base of jaggery and honey. Its name joins dasha (ten) and moola (root) to give Dashamoola, the ten celebrated roots, united with Haritaki (also called Abhaya, the fruit of Terminalia chebula). Together these support comfortable, easy breathing and settled digestion. The formulation kindles the digestive fire, encourages the smooth downward flow of apana vayu, and offers gentle, restorative nourishment as the seasons turn toward the colder months.

Ayurvedic Significance

In Ayurvedic thought, the ten roots of Dashamoola form the foremost vatahara group, calming aggravated Vata within the pranavaha and udakavaha srotas. The formulation acts as a Deepana and Pachana agent, rekindling Agni so that Ama, the sticky residue of weak digestion, is gradually cleared. Haritaki guides anulomana, restoring the natural downward movement of apana vayu. As a Rasayana, it nourishes the dhatus and helps sustain Ojas, the subtle essence of vitality and resilience. This makes it a valued seasonal tonic through the cold, Kapha-accumulating months.

Traditional Uses & Benefits

• Respiratory comfort: The ten roots with Pippali soothe the chest channels and support open, easy breathing.
• Digestive kindling: Warming spices and Haritaki rekindle Agni and settle a sluggish appetite.
• Gentle elimination: Haritaki promotes anulomana, encouraging regular, unforced downward movement.
• Seasonal Rasayana: A traditional restorative taken as a course through autumn and winter to build strength.
• Post-exertion nourishment: The jaggery-honey base offers nourishing support during recovery and convalescence.

Key Ingredients

• Dashamoola — the ten roots (Bilva, Agnimantha, Shyonaka, Patala, Gambhari, Brihati, Kantakari, Shalaparni, Prishnaparni, Gokshura), the foremost vatahara group.
• Haritaki (Terminalia chebula) — the second namesake, a gentle anulomana fruit revered across the classical texts.
• Pippali (Piper longum) — a respiratory and Deepana herb that carries the formula to the chest.
• Maricha (Piper nigrum) and Sunthi (Zingiber officinale, dry ginger) — warming spices that support digestion.
• Jaggery and honey — the nourishing, palatable base of the avaleha.

Formulated according to the traditional principles of Ayurveda.

Suggested Use

Take about 5 to 10 g once or twice daily, ideally in the morning, with warm water or warm milk as the preferred Anupana. It is often taken as a seasonal course through the colder months and may be paired with complementary formulations under guidance. Begin with a smaller quantity and adjust to comfort. For a regimen suited to your constitution, consult a qualified Ayurvedic practitioner.

Safety & Certifications

• GMP-certified manufacture: Produced in facilities that follow Good Manufacturing Practice standards.
• Traditional preparation: Made as a classical avaleha by time-honoured Ayurvedic methods.
• Authentic sourcing: Prepared from carefully selected botanicals held to strict quality standards.
• Please note: Contains jaggery and honey, so it is not vegan; those managing their blood sugar should seek practitioner guidance before use.
• Storage: Keep in a cool, dry place away from direct sunlight, with the lid firmly closed and a clean, dry spoon.

Additional Information

This formulation appears under several transliterations, including Dasamoolaharitaki, Dashamoola Haritaki, Dasamula Haritaki, and Dashamoolaharitaki Rasayana. These are simply different ways of rendering the same Sanskrit name into English and refer to the identical classical avaleha. Being a jam-like preparation, its colour and texture may vary slightly from batch to batch, a natural feature of an authentic honey-and-jaggery Rasayana.