Kottakkal Pathyakshadhatryadi Kashayam (200ml) | Ayurvedic Eye Comfort & Pitta Balance
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| SKU | Health Concern | Pack Size | Main Ingredient | Specialty | Brand |
|---|---|---|---|---|---|
| 20500 | Eye Care | 200ml | Triphala | Traditional Ayurvedic Formula | Arya Vaidya Sala Kottakkal |
Kottakkal Pathyakshadhatryadi Kashayam is a classical decoction traditionally turned to for comfortable eyes and a cool, clear head. Its name unpacks into its own recipe: Pathya is Haritaki, Aksha is Bibhitaki and Dhatri is Amalaki, the three fruits that together form Triphala, while adi signals the herbs that follow. Bhunimba, Haridra, Nimba and Guduchi complete the group, lending the bitter, cooling character that settles excess Pitta and supports gentle internal cleansing.
Ayurvedic Significance
Triphala is the classical Chakshushya group, prized in the texts for its affinity with the eyes and with the Alochaka Pitta seated there. The Tikta and Kashaya Rasa of Bhunimba, Nimba and Haridra pacify Pitta while acting as Deepana and Pachana, kindling Agni so that Ama does not gather and cloud the Srotas. Guduchi contributes its Rasayana quality, sustaining Ojas through repeated use. By keeping the Rakta Dhatu clear and easing heat carried upward, the formulation supports both the eyes and the Urdhwanga, the region above the neck.
Key Benefits
- Eye comfort and visual ease - Triphala is the classical Chakshushya trio, traditionally taken to keep the eyes refreshed and comfortable through long days of close work.
- A cool, settled head - the bitter, cooling herbs ease the sense of heat and pressure that can build in the head and temples.
- Healthy gums and oral comfort - Haritaki, Haridra and Nimba have a long traditional association with comfortable gums and a clean mouth.
- Pitta balance - Bhunimba and Nimba temper excess heat, restoring the cool, steady quality that Pitta constitutions rely on.
- Gentle internal cleansing - Triphala and Guduchi support the body's own clearing of Ama, keeping the channels open and the tissues light.
Ingredients
| Herb Name (Sanskrit) | Botanical Name | Plant Part Used | Quantity |
|---|---|---|---|
| Pathya (Haritaki) | Terminalia chebula | Fruit rind | 2.645 g |
| Aksha (Bibhitaki) | Terminalia bellirica | Fruit rind | 2.645 g |
| Dhathri (Amalaki) | Phyllanthus emblica | Fruit | 2.645 g |
| Bhunimba | Swertia chirayita | Whole plant | 2.645 g |
| Nisa (Haridra) | Curcuma longa | Rhizome | 2.645 g |
| Nimba | Azadirachta indica | Stem bark | 2.645 g |
| Amrita (Guduchi) | Tinospora cordifolia | Stem | 2.645 g |
Suggested Use
A usual serving is 10 to 15 ml for adults, taken twice daily. Dilute with an equal measure of warm water and take it before food, the traditional Anupana for a Kashayam. Its taste is frankly bitter, which the texts regard as part of the action. For dosage and duration suited to your constitution (Prakriti), consult a qualified Ayurvedic practitioner.
Safety & Certifications
- GMP-certified manufacture - produced at the GMP-certified facilities of Arya Vaidya Sala, Kottakkal.
- Classical method - prepared by the traditional decoction process laid down in the authoritative Ayurvedic texts.
- Authentic sourcing - herbs are gathered from trusted, traceable growing regions and identified before use.
- AYUSH standards - operations follow strict AYUSH guidelines for hygiene, machinery and batch tracking.
- Tested for purity - every ingredient is thoroughly checked for identity and purity before it is accepted into production.
- During pregnancy or nursing - speak with your qualified Ayurvedic practitioner first, so the choice suits your stage and constitution.
- Dosha note - the cooling, bitter character suits Pitta and Kapha constitutions especially well; Vata types may prefer a smaller serving with warm water on practitioner guidance.
- Storage - keep tightly closed in a cool, dry place away from direct sunlight. Natural sediment may settle, so shake gently before pouring.
Additional Information
This formulation is written in several different transliterations from Sanskrit. Pathyakshadhatryadi Kashayam also appears as Pathyakshadhatryadi Kashaya, Pathyakshadhatryadi Kwatha, Pathyaakshadhaatryaadi Kwatham and, in North Indian usage, Pathyakshadhatryadi Kadha. Kashayam, Kashaya, Kwatha, Kwatham and Kadha all name the same classical decoction form. The spelling shifts with the regional script and the romanisation chosen, not with the preparation itself.
