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Saindhavadi Taila (Vrihat)
ml
90.00 * Inclusive of All Taxes
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Composition: Each 100 ml prepared from :
Kaanji 200 ml, Dahi ka pani 200 ml, Kalka of: Sendha namak 1.562 g, Gajpeepal (Scindapsus officinalis) Fr. 1.562 g, Rasna (Pluchea lanceolata) Lf. 1.562 g, Soya (Anethum sowa) Fr. 1.562 g, Ajwain (Trachyspermum ammi) Fr. 1.562 g, Sajjikshar 1.562 g, Kaali mirch (Piper nigrum) Fr. 1.562 g, Kutha (Saussurea lappa) Rt. 1.562 g, Sonth (Zingiber officinale) Rz. 1.562 g, Sanchar namak 1.562 g, Vid namak 1.562 g, Vach (Acorus calamus) Rz. 1.562 g, Ajmoda (Apium leptophyllum) Fr. 1.562 g, Mulethi (Glycyrrhiza glabra) Rt. 1.562 g, Jeera safed (Cuminum cyminum) Fr. 1.562 g, Pohkarmool (Inula racemosa) Rt. 1.562 g, Pippal (Piper longum) Fr. 1.562 g, Taila of : Erand (Ricinus communis) Sd. 100 ml, Kwath of: Soya (Anethum sowa) Fr. 100 g
Amvat, Janushool, Katishool, Sandhishool, Janghashool, Ardita, Anaha etc.
Used as internally and externally both or as directed by the Physician.
Keep in a cool, dry and dark place.
Keep container tightly closed after every use.
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