Kottakkal Jeevantyadi Kashayam (200ml) | Ayurvedic Skin & Blood Wellness
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| SKU | Health Concern | Pack Size | Specialty | Brand |
|---|---|---|---|---|
| 20523 | Skin Health | 200ml | Traditional Ayurvedic Formula | Arya Vaidya Sala Kottakkal |
Kottakkal Jeevantyadi Kashayam takes its name from Jivanti, Leptadenia reticulata, whose Sanskrit name means the one that sustains life. Jivanti heads a cooling company that includes the three fruits of Triphala along with Sariba, Chandana, Usira and Nimba. The blend has long been valued in Kerala for skin that looks clear and feels comfortable, and for the quiet, nourishing quality Ayurveda calls Rasayana. Its taste is bitter and sweet at once, cooling on the palate rather than sharp.
Ayurvedic Significance
Jivanti belongs to the Jivaniya group, the herbs that nourish and sustain, and it is one of the few that nourishes without adding heaviness. Around it sit Sariba, Chandana and Usira, all Pitta-pacifying and Raktaprasadana, settling the heat in the blood that Ayurveda links with an uneasy skin. Triphala keeps the eliminative Srotas open, Amrita and Nimba act as Tikta Pachana on lingering Ama, and Yashti with Sunthi keeps the whole formula easy on Agni. The result cleanses and nourishes at the same time.
Key Benefits
- Comfortable, healthy-looking skin – A cooling, bitter-sweet blend traditionally used where the skin needs steady support from within.
- Calm skin surface – Sariba, Chandana and Usira are the classical trio for skin that feels warm or restless.
- Blood wellness – Nimba, Amrita and Patola are long associated with keeping Rakta Dhatu clean.
- Nourishing Rasayana support – Jivanti and Yashti add a sustaining quality, so the formula rebuilds while it clears.
- Healthy tissue renewal – Triphala alongside Jivanti supports the body's own repair and a smooth, resilient skin surface.
Ingredients
Each dose is prepared from fifteen herbs taken in equal measure, 1.235 g of each: Jivanti (Leptadenia reticulata), Jala (Plectranthus vettiveroides), Haritaki (Terminalia chebula), Amalaki (Phyllanthus emblica), Vibhitaki (Terminalia bellirica), Vasa (Justicia beddomei), Amrita (Tinospora cordifolia), Sariba (Hemidesmus indicus), Sunthi (Zingiber officinale), Yashti (Glycyrrhiza glabra), Payoda (Cyperus rotundus), Chandana (Santalum album), Patola (Trichosanthes cucumerina), Usira (Vetiveria zizanioides) and Nimba (Azadirachta indica).
Suggested Use
A usual serving is 10 to 15 ml, twice daily. Kashayam is best taken with an equal measure of warm water before food. A pinch of honey is sometimes stirred in to soften the bitterness. For dosage and duration suited to your constitution (Prakriti), consult a qualified Ayurvedic practitioner.
Safety & Certifications
- GMP-certified manufacture – Produced by Arya Vaidya Sala, Kottakkal, in a GMP-certified facility.
- Classical method – Prepared by the traditional decoction process laid down in the Ayurvedic texts.
- Authentic sourcing – Herbs are drawn from trusted growers and the traditional collection regions of Kerala.
- AYUSH-aligned operations – Hygiene, machinery and batch tracking follow strict AYUSH guidelines.
- Tested for purity – Every incoming herb is checked for identity and purity before it is accepted.
- Thoughtful use – Those who are pregnant or nursing, and anyone managing an ongoing health condition, are encouraged to speak with a qualified Ayurvedic practitioner first. The cooling, bitter-sweet character of this decoction suits Pitta and Kapha; a strongly Vata constitution may prefer guided use.
- Storage – Keep tightly closed in a cool, dry place away from direct sunlight. Shake well before use.
Additional Information
Kashayam is written in several ways as it moves from Sanskrit into English: Kashaya, Kwatham, Kwatha and Kadha all refer to the same water decoction. The formulation name is equally variable, appearing as Jeevantyadi Kashayam, Jivantyadi Kashayam, Jeevanthyadi Kashayam, Jivantyadi Kwatham and Jeevantyadi Kadha, while Jivanti itself is sometimes written Jeevanti or Jivani. These are transliteration differences alone.
