INGREDIENTS
- Asana – Pterocarpus marsupium
- Bilvamoola – Aegle marmelos
- Bala – Sida cordifolia
- Guduchi – Tinospora cordifolia
- These above herbs are used to prepare Kashayam
- The following herbs are added in paste form
- Ela – Elettaria cardamomum
- Sthoola Ela – Amomum Subulatum
- Turushka – Hydnocarpus laurifolia
- Pushkaramoola – Inula racemosa
- Phalini – Callicarpa macrophylla
- Brahmi – Bacopa monnieri
- Jala – Coleus zeylanicus
- Dhyamaka – Cymbopogon martini
- Sprukka – Adenosma indiana
- Choraka – Curcuma zeodaria
- Chocha – Cinnamomum zeylanicum
- Tagara – valeriana wallichii
- Sthouneya – Taxus baccata
- Jati – Myristica fragrans
- Rasa – Commiphora myrrha
- Sukti – Ostrea edulis
- Vyaghra – Ipomoea pestizoides
- Surahva – Cedrus deodara
- Ushira – Vetiveria zizanioides
- Srivasaka – Pinus longifolia
- Chanda – Costus speciosus
- Guggulu – Commiphora mukul
- Devadhoopa – Shorea robusta
- Khapura – Boswellia serrata
- Punnaga – Calophyllum inophyllum
- Nagahva – Mesua ferrea
- Kumkuma – Saffron – Crocus sativus
- Karpoora – Camphor – Cinnamomum camphora
- Peya – milk