Kottamchukkadi Thailam
Reference – Sahasrayogam, Taila Prakarana 12
Introduction
Kottamchukkadi Thailam is a herbal medicated oil used in the treatment of Vata disorders such as arthritis, rheumatic complaints, stiffness, numbness, inflammation etc. Highly known for its pain relieving action and helps to subside inflammation in joint disorders.
Ingredients
- Kottam (Saussurea lappa) – 21gm
- Chukku – Ginger (Zingiber officinalis) – 21gm
- Vayambu (Acorus calamus) – 21gm
- Shigru (Moringa oleifera) – 21gm
- Lashuna – Garlic (Allium sativum) – 21gm
- Karotti (Capparis sepiaria) – 21gm
- Devadaru (Cedrus deodara) – 21gm
- Siddartha – Mustard (Brassica juncea) – 21gm
- Suvaha – Rasna (Pluchea lanceolata) – 21gm
- Tila taila (Oil of Sesamum indicum) – 768ml
- Curd – 768ml
- Chincha rasa (Tamarind juice) – 3.072L
Description of Main Ingredients
- Kottam (Saussurea lappa) – Also known as kustha, a famous Ayurvedic herb used in treating Gout,skin diseases etc. It contains essential oils, costol, sitosterol, alpha-cyclo costunolide etc. which helps in cleansing semen, scraping. It mainly balances Kapha and Vata dosha.
- Chukku/Ginger (Zingiber officinalis) – Ginger is a flowering plant and it contains gingerol has powerful anti-inflammatory and antioxidant and anti-diabetic properties. Helps in to treat piles, improving digestion and useful in relieving abdominal pain.
- Vayambu (Acorus calamus) – Vacha is very rich in its medicinal values. It contains acolamone,acorenone, calamenone, calamenene, calamenol, calamine, eugenol etc. which improves digestion and useful in fever with bodyache. It mainly balances the Kapha and Vata dosha. Its various kinds help to improve speech, memory and intelligence.
- Shigru (Moringa oleifera) – It is an antioxidant herb. It helps to balance vata and kapha doshas. This herb is rich in calcium and magnesium and it improves the strength of teeth and bones. It is also used in osteoporosis and various bone disorders.
- Devadaru (Cedrus deodara) – Devdaru helps to treat running nose and sinusitis. It can also assist in managing the joint problems such as inflammation, arthritis due to its anti- inflammatory property, treat skin infections due to its antifungal property.
Method of Preparation
- All herbs each of 21gms is made into a paste by adding sufficient quantity of water.
- Tila taila is heated by adding it with paste and stirred continuously while mixing chincha rasa and curd.
- Heat it continuously until all moisture is evaporated and oil is left behind.
- And checked the oil by exposing it to fire for absence of crackling sound.
- Then this oil is filtered, cooled and stored in a tightly closed glass container.
Dosage & Usage
- For external use only.
- Apply 6-7 drops of taila on affected part and do a gentle massage and cover it with cotton cloth overnight.
- Also can be used as Dhara, kati basti.
Therapeutic Uses & Benefits
- Helps in to relieve pain and inflammation
- Efficient Ayurvedic treatment for tremors, convulsions and stiffness of thigh, muscle cramps and pain
- Reduces the joint pain caused due to Osteoarthritis
- Useful in intercostals neuropathy
- Neuralgia
- Shoulder dislocation pain
- Post viral fever complaints- muscle and joint pains
- Beneficial in neck sprain, ankle sprain
- Relieves muscle pain
- Gives relief in various Vata disorders
Pharmacological Actions
- Anti-gout
- Anti-rheumatic
- Anti- inflammatory
- Nervine tonic
- Neuroprotective
- Anti-paralytic
Indications
- Osteoarthritis
- Myalgia
- Cervical Spondylitis
- Sciatica
- Swelling
- Neuro-muscular pains
- Rheumatic complaints
Side Effects
Mainly no side effects are seen on external application.
Note:- This is pure classical Ayurvedic medicine and should be strictly consumed only after prescription of an Ayurvedic doctor and to be taken under medical supervision only.
