Bala Thailam – Ayurvedic Herbal Oil for Vata Disorders

Abstract

Ayurvedic oil formulations are very effective in the diseases related to Vata dosha. Nowadays, improper lifestyle and diet have increased the rate of diseases. Various Vataj disorders like arthritis and neurological disorders have a high morbidity rate and in modern medicine, they are rarely cured completely. In Ayurveda, there are many different herbal formulations that are very effective in these disorders. Here in this article, we are going to discuss one of the Ayurvedic herbal oil formulations – Bala thailam.

Bala Thailam, Bala Tailam, Bala Taila, Bala Tail, Bala Oil, Vata Disorders, Vata Dosha, Arthritis, Neurological disorders

Introduction

Bala thailam is an Ayurvedic herbal oil formulation mainly used in Vata dosha related disorders. The main ingredients of this formulation are – Bala (Sida cordifolia), Amrita (Tinospora cordifolia), and Rasna (Pluchea lanceolata). Bala thailam helps in strengthening the Nervous system and also improves the functional capacity of the skeletal and muscular systems. This oil can be used externally and internally. It is also used in the Panchkarma’s Procedures like Nasya, Basti (Sneha Basti, Shiro Basti), and Abhyanga (massage). Bala thailam is widely used in the management of various disorders like osteoarthritis, rheumatoid arthritis, gout, facial palsy, hemiplegia, epilepsy, sciatica, and neuralgia.

Classical Indication

Vata vikara (Diseases related to Vata dosha).

Reference

  1. Sahasrayogam – Taila Prakarana – 68
  2. Ashtanga Hridayam, Chikitsa Sthana

Ingredients

  • Bala (Sida cordifolia) – 4.8 kg
  • Chinnaruha – Guduchi (Tinospora cordifolia) – 1.2 kg
  • Rasna (Pluchea lanceolata) – 600 gm
  • Water (for decoction) – 12 liters, that is boiled and reduced to 3.072 liters
  • Mastu – curd water or supernatant liquid of curd – 3.072 liters
  • Ikshurasa – sugarcane (Saccharum officinarum) – 3.072 liters
  • Shukta – fermented gruel – 3.072 liters
  • Til taila – oil of Sesamum indicum – 3.072 liters
  • Ajaksheera – Goat milk – 1.536 liters

The paste made from 48 gm of fine powders of each –

  • Shati (Hedychium spicatum)
  • Sarala (Pinus roxburghii)
  • Daru (Cedrus deodara)
  • Ela (Elettaria cardamomum)
  • Manjishtha (Rubia cordifolia)
  • Agaru (Aquilaria agallocha)
  • Chandana (Santalum album)
  • Padmaka (Prunus puddum)
  • Atibala (Abutilon indicum)
  • Musta (Cyperus rotundus)
  • Mudgaparni (Phaseolus trilobus)
  • Mashaparni (Teramnus labialis)
  • Harenu (Vitex negundo)
  • Yashti (Glycyrrhiza glabra)
  • Surasa (Ocimum sanctum)
  • Vyaghra Nakha (Capparis zeylanica)
  • Rishabhaka (Manilkara hexandra)
  • Jivaka (Malaxis acuminata)
  • Palasha (Butea monosperma)
  • Kasturi – Musk
  • Neelika (Indigofera tinctoria)
  • Jati – Nutmeg (Myristica fragrans)
  • Sprikka (Delphinium zalil)
  • Kumkuma (Crocus sativus)
  • Shaileya (Parmelia perlata)
  • Katphala (Myrica nagi)
  • Ambu (Pavonia odorata)
  • Twak (Cinnamomum zeylanicum)
  • Kunduru (Boswellia serrata)
  • Karpoora (Cinnamomum camphora)
  • Turushka (Hyoscyamus niger)
  • Srinivasaka (Pinus roxburghii)
  • Lavanga (Syzygium aromaticum)
  • Nakha (Capparis zeylanica)
  • Kankola (Piper cubeba)
  • Kushta (Saussurea lappa)
  • Mamsi (Nardostachys jatamansi)
  • Priyangu (Callicarpa macrophylla)
  • Sthauneya (Clerodendrum infortunatum)
  • Tagar (Valeriana wallichi)
  • Dhyama (Anogeissus latifolia)
  • Vacha (Acorus calamus)
  • Madanaka (Randia spinosa)
  • Plava (Cyperus bulbosus)
  • Nagakesara (Mesua ferrea)

Description Of The Ingredients

  • Bala (Sida cordifolia) – belongs to the Malvaceae family. Properties of Bala are – Rasa – Madhur (sweet), Guna – laghu (light), Snigdha (unctuous), pichilla (sticky), and balances all three doshas. The chemical composition of Bala are – ephedrine, fatty acid, resin, mucin, and potassium nitrate It has anti-inflammatory, analgesic, cardiac tonic, nerve tonic, immune booster, diuretic, aphrodisiac properties.
  • Chinnaruha – Guduchi (Tinospora cordifolia) – also known as Giloy. Guduchi has high medicinal value in ayurveda. Guduchi balances all three doshas. It has antipyretic, antibiotic, anti-inflammatory, anti-cancer, and immune-stimulating properties.
  • Rasna (Pluchea lanceolata) – belongs to the Asteraceae family. Properties of Rasna are – Rasa – tikta (bitter), Guna – guru (heavy), Virya – ushna (hot), Vipaka – katu (pungent), balances Kapha and Vata doshas.
  • Mastu – is the curd water or supernatant liquid of curd. It is light to digest, acts as an appetizer, provides strength, has refreshing and soothing effects, burns fat, quenches excessive thirst, and balances  Kapha and Vata doṣhas.
  • Ikshurasa – sugarcane (Saccharum officinarum) – also known as Gur, is mainly used in Indian kitchens and also in various Ayurvedic formulations. Sugarcane has many health benefits. It increases the volume of urine and feces and is also good for the heart, purifies the blood, and promotes good digestion.
  • Shukta – fermented gruel – fermented liquids are known as Shukta in ayurveda. It is also known as Kanjika. It has diuretic, acidic, and purgative properties. In ayurveda, shukta is widely used in the management of various disorders.
  • Til taila – oil of Sesamum indicum – belongs to the Pedalianeae family. Properties of Til taila are – Rasa – Madhur (sweet), Guna – guru (heavy), Snigdha (unctuous), Vipaka- Madhur (sweet), balances all the three doshas.
  • Shati (Hedychium spicatum) – belongs to the Zingiberaceae family. Properties are – Rasa – katu (pungent), tikta (bitter), kashaya (astringent), Guna – laghu (light), tikshna (piercing), Virya – ushna (hot), Vipaka – katu (pungent), balances Kapha and Vata doshas. It has digestive, astringent, anti-inflammatory,  analgesic, and properties.
  • Sarala (Pinus roxburghii) –  belongs to the Conifereae family. Properties are – Rasa – katu (pungent), tikta (bitter), Madhur (sweet), Guna – laghu (light), tikshna (piercing), Snigdha (unctuous), Virya – ushna (hot), Vipaka – katu (astringent), balances Kapha and Vata doshas.
  • Daru (Cedrus deodara) –  belongs to the Conifereae family. Properties of devdaru are – Rasa – tikta (bitter), katu (pungent), Guna – laghu (light), Snigdha (unctuous), Virya – ushna (hot), Vipaka – katu (pungent), and pacifies Kapha and Vata doshas.
  • Ela (Elettaria cardamomum) – belongs to the Zingiberaceae family, popularly known as Chotti Elaichi.  Properties of Ela are – Rasa – Katu (pungent), Madhur (sweet), Guna – Laghu (light), Ruksha (dry), Virya – Sheet (cold), Viapaka – Katu (pungent), balances Kapha and Vata doshas. It has anti-inflammatory, analgesic, diuretic, anti-bacterial, anti-fungal, anti-viral, and appetizing properties.
  • Manjishta (Rubia cordifolia) – belongs to the Rubiaceae family. Properties of manjishtha are  – Rasa – Tikta (bitter), kashaya (astringent), Madhur (sweet),  Guna – Guru (heavy), Ruksha (dry), Virya – Ushna(hot), Vipaka – Katu (pungent), pacifies pitta and Kapha doshas.
  • Agaru (Aquilaria agallocha) – belongs to the Thymelaeaceae family. Properties of Agaru are –  Rasa – katu (pungent), tikta (bitter), Guna – laghu (light), tikshna (piercing), Virya – ushna (hot), Vipaka – katu (pungent), balance Vata and Kapha doshas. It has anti-inflammatory, blood purifier, and laxative properties.
  • Chandana (Santalum album) – belongs to the Santalaceae family. Properties are – Rasa – Madhura (sweet), tikta (bitter), Guna – laghu (light), ruksha (dry), Virya – Sheeta (cold), Vipaka – katu (pungent), balances Kapha and Pitta doshas. It has antimicrobial, antiviral, antibacterial, antioxidants, aphrodisiac, anti-inflammatory, and anticancer properties and is used in various disorders.
  • Padmaka (Prunus puddum) – belongs to the Rosaceae family. Properties are – Rasa  – kashaya (astringent), tikta (bitter), Guna – laghu (light), Snigdha (unctuous), Virya – sheeta (cold), Vipaka – katu (pungent), the stalk balances Kapha and Pitta doshas and bark of padmaka balances Vata dosha. It has anti-pruritic, refrigerant, diuretic, spermatogenic, aphrodisiac, and analgesic properties.
  • Atibala (Abutilon indicum) – belongs to the Malvaceae family.  Properties of Atibala are – Rasa – Madhur (sweet), Guna – Snigdha (unctuous), Virya – Sheeta (cold), Vipaka – Madhur (sweet), balanced Vata dosha. It has aphrodisiac, diuretic, nerve tonic, anti-diabetic, and anthelmintic properties.
  • Musta (Cyperus rotundus) – belongs to the Cyperaceae family. Properties are – Rasa – kashaya (astringent), tikta (bitter), katu (pungent), Guna – Laghu (light), ruksha (dry), Virya – sheeta (cold), Vipaka – Katu (pungent), balances Kapha and Pitta doshas. It has antibacterial, analgesic, antispasmodic, anti-inflammatory, laxative, contraceptive, antidiabetic, and antioxidant properties.
  • Mudgaparni (Phaseolus trilobus) – belongs to the Fabaceae family. Properties of Mudgaparni are – Rasa – Madhur (sweet), Guna – laghu (light), ruksha (dry), Virya – sheet (cold), Vipaka – Madhur (sweet), balances all the three doshas.  It has hepatoprotective, antioxidant, aphrodisiac, anti-inflammatory, and antimicrobial properties.
  • Mashaparni (Teramnus labialis) – belongs to the Leguminosae family. Properties of Mashaparni are – Rasa – Madhur (sweet), tikta (bitter), Guna – laghu (light), Snigdha (unctuous), Virya – sheeta (cold), Vipaka – Madhur (sweet), pacifies Vata and Pitta doshas.
  • Harenu (Vitex negundo) – belongs to the Verbenaceae family. Properties of Harenu are – Rasa – tikta (bitter), katu (pungent), kashaya (astringent), Guna – laghu (light), ruksha (dry), Virya – ushna (hot), Vipaka – katu (pungent), balances Vata and Kapha doshas. It has analgesic, anti-inflammatory, antibacterial, anthelmintic, and diuretic properties.
  • Yashti (Glycyrrhiza glabra) – belongs to the Fabaceae family. Properties of yashti are  – Rasa – Madhura (sweet), Guna – guru (heavy), pichilla (sticky), Virya – sheeta (cold), Vipaka – Madhura(sweet), balances Vata and Pitta doshas. It has anti-inflammatory, analgesic, anti-ulcer, antioxidant, anti-bacterial, anti-cancer, aphrodisiac, and immuno-modulator properties.
  • Surasa (Ocimum sanctum) – belongs to the Labiateae family, commonly known as Tulsi, and is used for religious purposes also. Properties of Surasa are – Rasa – katu (pungent), tikta (bitter), Guna – laghu (light), ruksha (dry), Virya – ushna (hot), Vipaka – katu (pungent), balances Kapha and Vata doshas. It has insecticidal, cardiac stimulant, anti-inflammatory, diuretic, anthelmintic, laxative, appetizer, expectorant, diaphoretic, and tonic properties.
  • Vyaghranakha (Capparis zeylanica) – belongs to the Capparidaceae family. Properties of Vyaghra Nakha are – Rasa – katu, tikta, Guna -ruksha, laghu, Virya – ushna, Vipaka – katu, pacifies Vata and Kapha doshas.
  • Rishabhaka (Manilkara hexandra) –  is the ingredient of Jeevaniya maha-kashaya and belongs to the Orchidaceae family. It helps in seminal weakness, burning sensation, and emaciation. This herb has a sweet taste and has cold potency and is very effective in bleeding disorders.
  • Jivaka (Malaxis acuminata) – belongs to the Orchidaceae family. Properties are – Rasa – Madhur (sweet), Guna – guru (heavy), Virya – sheeta (cold), Vipaka – Madhur (sweet), balances Vata and Pitta doshas. It is a Rasayana herb and is used in various disorders like tuberculosis, burning sensation, fever, semen problem, and general debility.
  • Palasha (Butea monosperma) – belongs to the Leguminoceae family. Properties of palasha are – Rasa – katu, tikta, kashaya, Guna – laghu, Snigdha, Virya – sheet, Vipaka  – katu, balances Kapha and Vata doshas. It has appetizer, diuretic, anti-inflammatory, antioxidants properties. 
  • Kasturi – Musk – musk or Kasturi is a secretion from the animal – Musk deer. Properties of Musk are – Rasa – tikta (bitter), katu (pungent), Guna – laghu (light), ruksha (dry), tikshna (strong), Virya – ushna (hot), Vipaka – katu (pungent), pacifies Vata and Kapha doshas. It has aromatic, aphrodisiac, and cardioprotective properties.
  • Neelika (Indigofera tinctoria) – belongs to the Fabaceae family. Properties of Neelika are – Rasa – tikta, Guna – laghu, ruksha, Virya – ushna, Vipaka – katu, balances Kapha and Vata doshas. It has antihepatotoxic, nephroprotective, expectorant, and tonic properties.
  • Jati – Nutmeg (Myristica fragrans) –  belongs to the Myristicaceae family. Properties of Jatiphala are – Rasa – katu (pungent), tikta (bitter), kashaya (astringent), Guna – laghu (light), Snigdha (unctuous), tikshna (piercing), Virya – ushna (hot), Vipaka – katu (pungent), balances Kapha and Vata doshas. It has analgesic, stimulant,  expectorant, anticonvulsant, digestive, carminative, astringent, anthelmintic, aphrodisiac, and tonic properties.
  • Sprikka (Delphinium zalil) – belongs to the Ranunculaceae family and is used in various herbal formulations.
  • Kumkuma (Crocus sativus) –  belongs to the Iridaceae family. Properties of kumkuma are – Rasa – katu (pungent), tikta (bitter), Guna – Snigdha (unctuous), laghu (light), Virya – ushna (hot), Vipaka – katu (pungent), balances all the three doshas. It improves skin complexion and is useful in hyperpigmented spots, blood, liver, and heart disorders.
  • Shaileya (Parmelia perlata)  – belongs to the Parmeliaceae family. Properties of Shaileya are – Rasa – tikta, kashaya, Guna – laghu, snigdha, Virya – sheeta, Vipaka – katu, balances Kapha, and Pitta doshas. It has anti-inflammatory, appetizer, astringent, antiflatulent, and diuretic properties.
  • Katphala (Myrica nagi) – belongs to the Myricaceae family. Properties of Katphala are – Rasa – katu, tikta, kashaya, Guna – tikshna, Virya – ushna, Vipaka – katu, balances Vata and Kapha doshas. It has anti-inflammatory, analgesic, astringent, and tonic properties.
  • Ambu (Pavonia odorata) – belongs to the Malvaceae family also known as fragrant swamp mallow. Properties of Hrivera are – Rasa – tikta (bitter), Guna – ruksha (dry), laghu (light), Virya – sheeta (cold), balanced Pitta, and Kapha doshas.
  • Twak (Cinnamomum zeylanicum)  – belongs to the Lauraceae family, commonly known as dalchini. Properties of twak are – Rasa – katu (pungent), Madhur (sweet), tikta (bitter), Guna – laghu (light), ruksha (dry), tikshna (piercing), Virya – ushna (hot), Vipaka – katu (pungent), balances Vata and Kapha dosha. It has antioxidants, anti-microbial, anti-inflammatory, anti-clotting, diuretic, antispasmodic, and aphrodisiac properties.
  • Kunduru (Boswellia serrata) – belongs to the Burseraceae family, also known as Shallaki. Properties of kunduru are – Rasa – tikta, madhur, kashaya, Guna – laghu, ruksha, Virya – sheeta, Vipaka  – katu, balances Kapha, and Pitta doshas. It has anti-inflammatory, analgesic, appetizer, and astringent properties.
  • Karpoora (Cinnamomum camphora)-belongs to the Lauraceae family. Properties are – Rasa – tikta (bitter), katu (pungent), Madhur (sweet),  Guna – laghu (light), tikshna (piercing),  Virya – sheeta (cold), Vipaka – katu (pungent), balances all the three doshas. It has analgesic, anticonvulsant, antimicrobial, cardiotonic, diuretic, aphrodisiac, expectorant, and cardioprotective properties.
  • Lavanga (Syzygium aromaticum) – belongs to the Myrtaceae family. Properties of Lavanga are – Rasa – katu, tikta, Guna – laghu, tikshna, snigdha, Virya – sheeta, Vipaka – katu, balances Kapha and Pitta doshas. It has stimulant, antimicrobial, anti-inflammatory, aphrodisiac, diuretic, and carminative properties.
  • Nakha (Capparis zeylanica) – belongs to the Capparaceae family. Properties are – Rasa – katu (pungent), tikta (bitter), Guna – ruksha (dry), laghu (light),  Virya – ushna (hot), Vipaka – katu (pungent), balances Vata and Kapha doshas. It has anti-inflammatory, astringent, and digestive properties.
  • Kankola (Piper cubeba) – belongs to the Piperaceae family. Properties of Kankola are – Rasa – katu, tikta, Guna – laghu, ruksha, tikshna, Virya – ushna, balances Kapha and Vata doshas.
  • Kushta (Saussurea lappa – belongs to the Asteraceae family. Properties of kushta are –  Rasa – Tikta (bitter), Guna – Laghu (light), Ruksha (dry), Teekshna (piercing), Virya  – Ushna (hot), Vipaka – Katu (pungent), and balances Vata and Kapha doshas. It has anti-inflammatory, analgesic, antioxidant, anti-aging, anti-cytotoxic, antimicrobial, immunostimulant, antimycotic properties and is used in various skin disorders, gout, and Vata-Kapha diseases.
  • Mamsi (Nardostachys jatamansi) – belongs to the Valerianaceae family. Properties of Jatamansi are – Rasa – tikta, kashaya, Madhur, Guna – laghu, tikshna, Snigdha, Virya – sheeta , Vipaka – katu, balances all the three doshas.
  • Priyangu (Callicarpa macrophylla) – belongs to the Verbenaceae family. Properties are –  Rasa – tikta (bitter), kashaya (astringent), Madhur (sweet), Guna – guru (heavy), ruksha (dry), Virya – sheeta (cold), Vipaka – katu (pungent), balances all the three doshas.
  • Tagara (Valeriana wallichi) –  belongs to the Valerianaceae family. Properties are – Rasa – tikta, katu, Guna – laghu, Snigdha, Sara, Virya – ushna, balances all the three doshas.
  • Vacha (Acorus calamus) –  belongs to the Acoraceae family. Properties are – Rasa – katu (pungent), tikta (bitter), Guna – laghu (light), tikshna (sharp), Virya – ushna (hot), Vipaka – katu (pungent), balances Vata and Kapha doshas. It has neuroprotective, anti-toxic, memory booster properties.
  • Nagakesara (Mesua ferrea) – belongs to the Guttifereae family. Properties of Nagakesara are – Rasa  – kashaya, tikta, Guna – laghu, ruksha, Virya – ushna, Vipaka – katu, balances Kapha and Pitta doshas.

Method Of Preparation

  • All the above-mentioned herbs are infused in the medium of Til taila (sesame oil) and goat milk along with the herb water decoction.
  • After that, the solid waste herb materials are filtered out.
  • Then the finally prepared Bala thailam is stored in an air-tight glass container, away from the sunlight in a cool place.

Medicinal Properties

Bala thailam is an ayurvedic oil formulation prepared from herbal ingredients and is very effective in Vata disorders and neurological disorders. This oil balances the Vata dosha and has anti-inflammatory, analgesic, antioxidants, a bronchodilator, immune booster, and tonic properties. This oil is the best oil for the massage of the newborn baby. Bala thailam is used in various disorders like rheumatoid arthritis, gout, Vata disorders, neurological disorders, and respiratory infections.

Indications

  • Vata disorders
  • Rheumatoid arthritis
  • Gout
  • Osteoarthritis
  • Cough
  • Cold
  • Asthma
  • Fever
  • Vomiting
  • Bloating
  • Wound
  • Emaciation
  • Spleen disorders
  • Facial palsy
  • Hemiplegia
  • Paraplegia
  • Epilepsy
  • Sciatica
  • Neuralgia

Dosage

  • For Oral Intake – 3 to 6 ml, once or twice a day, before a meal, with warm milk or warm water, or as directed by your Ayurvedic doctor.
  • Externally, it is used for Nasya, Shirobasti, Sneha Basti, and massage.

Contraindications

  • Overdosage of Bala thailam may cause indigestion and vomiting.
  • Avoid taking cold food items after taking this oil orally.
  • People with high cholesterol and high BP should take this with special care.
  • Always consult your Ayurvedic doctor before taking this oil orally.

Conclusion

Bala thailam can be used for a long time for external use, but it should not be administered for more than 2-3 months for oral intake. This herbal oil formulation has shown very effective results in Vata dosha related disorders and neurological disorders. For better results, it is advised that you should use Planet ayurveda – Bala thailam, as it is prepared from pure herbal extracts and has 100% efficacy. We hope the above-mentioned details and benefits of Bala thailam will be beneficial for you.