It improves digestion, relieves abdominal pain, dizziness, debility, tiredness, fatigue.
In case of Vata kshaya (deficiency) and Pitta Shosha (emaciation) it is administered along with Cow ghee or goat ghee.
In case of deficiency of Kapha, it is given along with honey.
In urinary tract disorders, it is given along with butter.
In dizziness and burning sensation due to Pitta, it is given along with milk.
Ashgandhadhi Churna Side Effects: Self medication with this medicine is strictly not recommended. Take this only under strict medical supervision. Take this medicine in precise dose and for limited period of time, as advised by doctor. Diabetic, hypertensive patients, cardiac patients, obese people, pregnant ladies, lactating mothers and children should take this medicine strictly under medical supervision. Over-dosage may cause gastritis Keep out of reach and sight of children. Store in a dry cool place.
Ashwgandhadi ingredients and how to make? Ashwagandha – Winter cherry/ Indian Ginseng (root) – Withania somnifera (L.) Dunal. – 480 g Nagara – Ginger Rhizome – Zingiber officinalis – 240 g Kana – Long pepper fruit – Piper longum – 120 g Maricha – Black pepper – Piper nigrum – 60 g 12 g each of Twak – Cinnamon – Cinnamomum zeylanicum Ela – Cardamom – Elettaria cardamomum Patra – Cinnamomum tamala Nagakeshara – Mesua ferrea Varala – Lavanga – Clove – Syzigium aromaticum Bharngi – Root – Clerodendron serratum Taleesa Patra – leaves of Abies webbiana Karchura – Curcuma zeodaria Ajaji – Small fennel – Nigella sativa Kaidarya – Bergera koenigii (Linn.) Spreng./ Murraya koenigii Mamsi – Nardostachys jatamansi Kankola – Piper cubeba Musta – Nut grass (root) – Cyperus rotundus Rasna – Pluchea lanceolata / Vanda roxburghi Katukarohini – Katuki – Picrorhiza kurroa Jivanti – Leptadenia reticulata Kushta – Saussurea lappa Sharkara – Sugar – 1.1 kg