Kottakkal Tiktaka Ghritam (150gm) | Ayurvedic Skin Wellness

Kottakkal Tiktaka Ghritam is the classical bitter ghee, cooked with Patola, Nimba, Katuka, Darvi, Bhunimba and cooling Chandana. The name says exactly what it is: tikta is the bitter taste, tiktaka marks the preparation defined by it, and ghritam is clarified butter. Bitters alone are drying, so the texts pair them with ghee, which carries their cooling virtue deep into the tissues. Kerala practitioners have relied on this pairing for generations to support clear skin and settled Pitta.

Ayurvedic Significance

Tikta rasa is the taste of purification, light and cooling, and it acts directly on Rakta Dhatu, the tissue Ayurveda holds responsible for complexion. On its own it is rough and Vata-provoking; combined with Ghrita in the classical Sneha Paka, it becomes unctuous and reaches Rasa and Rakta without drying them. The preparation pacifies Pitta and Kapha, assists the Pachana of Ama, and helps keep the Raktavaha srotas clear. Katuka and Musta lend Deepana action so Agni stays bright, while Chandana and Parpataka cool the accumulated heat.

Key Benefits

• Healthy, clear skin — the classical bitters carried in ghee are the combination Ayurveda has long associated with an even, comfortable complexion.
• Pitta balance — Chandana, Bhunimba and Parpataka settle the excess heat that shows first in the skin and temperament.
• Blood wellness — supports the natural cleanliness of Rakta Dhatu, the foundation classical practice builds good skin upon.
• Bitters without dryness — the ghee base makes a demanding group of herbs comfortable to take over a longer course.
• Steady digestion alongside — Katuka, Musta and Kana keep Agni bright so the formula sits well.

Ingredients

Each dose is prepared from Ghritam (ghee) 11.826 ml, together with Patola (Trichosanthes cucumerina) 0.927 g, Nimba (Azadirachta indica) 0.927 g, Katuka (Neopicrorhiza scrophulariiflora) 0.927 g, Darvi (Berberis aristata) 0.927 g, Patha (Cyclea peltata) 0.927 g, Duralabha (Tragia involucrata) 0.927 g, Parpataka (Oldenlandia corymbosa) 0.927 g and Trayamana (Gentiana kurroo) 0.927 g. Six further herbs are added at 0.231 g each: Trayanti (Gentiana kurroo), Musta (Cyperus rotundus), Bhunimba (Swertia chirayita), Kalinga (Holarrhena pubescens), Kana (Piper longum) and Chandana (Santalum album).

Suggested Use

Take 5 to 10 g twice daily with warm water or warm milk. Warm water is the usual Anupana for a bitter ghee and helps it spread easily. 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 classical Ghrita Paka methods set down in the traditional Ayurvedic texts.
• Herbs are authentically sourced, and every batch of raw material is thoroughly tested for purity and identity before acceptance.
• Operations follow strict AYUSH guidelines covering hygiene, machinery and batch tracking.
• Contains dairy. The base is cow's ghee, so this preparation is not vegan and is unsuitable for anyone avoiding dairy.
• Those who are pregnant or nursing are encouraged to seek guidance from a qualified Ayurvedic practitioner before beginning.
• The formula is markedly bitter and cooling; those with strong Kapha, and anyone managing blood sugar or cholesterol, will benefit from personalised advice on dose and duration.
• Storage: keep tightly closed in a cool, dry place away from direct sunlight, and use a clean, dry spoon each time. The ghee firms in cool weather and softens again at room temperature, which is normal.

Additional Information

Once the Sanskrit moves into English, the same name is written several ways. You may see this preparation listed as Tiktaka Ghrita, Tiktakam Ghritam, Tiktaka Ghrutham, Thiktaka Ghritam or Tiktam Ghritam, and the two words are often run together as Tiktakaghritam. These are different transliterations of the same Sanskrit terms, not different formulations.