Key Benefits of Kottakkal Cheriya Madhusnuhi Rasayanam

• Supports healthy skin function with traditional herbal synergy
• Helps maintain clear complexion even in stubborn cases
• Aids in soothing redness & irritation, giving relief
• Promotes natural skin defense mechanisms
• Enhances overall skin nourishment and radiance
• Traditionally used for persistent infections or eruptions
• Gentle formula suitable for regular use

Product Description of Kottakkal Cheriya Madhusnuhi Rasayanam

Kottakkal Cheriya Madhusnuhi Rasayanam is a time-honored Ayurvedic jam-like remedy born out of the Dr. P. S. Warrier legacy. Rooted deep in Kerala’s classical texts, it marries a sweet syrup base with a blend of over twenty potent botanicals, sulphur and ghee. The final semisolid paste is balanced by the warmth of pepper, the aromatic whisper of cinnamon, the depth of vidanga, and the gentle sweetness of honey.

You may notice a rich, earthy aroma punctuated by spicy notes – it’s not exactly subtle but somehow comforting, like an ancestral kitchen at dawn. This preparation is often prescribed for skin concerns that linger: eczema, psoriasis, and various stubborn eruptions. Taken internally, it’s said to work from within, harmonizing digestion and circulation, which in Ayurveda is vital for clear skin.

Dosage is typically 10–15 g for adults and 5–10 g for children, either before or after meals – as your physician advises. A couple of divided doses throughout the day can be more effective if you’re dealing with persistent issues. I sometimes wonder if the sweetness makes it more palatable, but you can still taste that herbal punch!

Every jar comes sealed for freshness; store it in a cool, dry place. Though no major side effects are known, occasional stomach discomfort can appear at higher doses. So, best to keep to the recommended amounts and always check with your Ayurvedic practitioner when in doubt.

Key ingredients with descriptions of Kottakkal Cheriya Madhusnuhi Rasayanam

• Sugar syrup base: A traditional sweet medium used for delivering herbal actives in Ayurveda.
• Pepper (Piper nigrum): A pungent spice valued for its warming quality in classical formulations.
• Long pepper (Piper longum): A fruiting spike known for its aromatic, pungent profile.
• Ginger (Zingiber officinale): A rhizome commonly included for its warming and fragrant character.
• Triphala (Haritaki, Vibhitaki, Amla): A blend of three fruits frequently used to balance bodily energies.
• Cinnamon (Cinnamomum verum): A bark spice with sweet-woody aroma in Ayurvedic mixtures.
• Cardamom (Elettaria cardamomum): A seed pod prized for its refreshing scent.
• Patra (Cinnamomum tamala): A leaf known for its mild, spicy fragrance.
• Nutmeg (Myristica fragrans): A seed kernel used for its warm, sweet-spicy aroma.
• Chitraka (Plumbago zeylanica): A root substance recognized in classical texts.
• Clove (Syzygium aromaticum): A flower bud famed for its strong, warm fragrance.
• Coriander (Coriandrum sativum): An herb used for its gentle, sweet aroma.
• Caraway (Carum carvi): A seed known for its mild, earthy scent.
• Cumin (Cuminum cyminum): A seed used for its distinctive warm-spicy smell.
• Vanya jeeraka (Cuminum cyminum var.): A wild cumin variety with similar aroma.
• Vidanga (Embelia ribes): A fruiting seed noted in Ayurvedic classics.
• Chavya (Piper cubeba): A berry used for its sharp, peppery scent.
• Trivrit (Operculina turpethum): A root known from ancient formulations.
• Kushta (Saussurea lappa): A root valued in traditional recipes.
• Long pepper root (Piper longum root): The subterranean part of the long pepper plant.
• Ashwagandha (Withania somnifera): A root noted for its earthy, mild taste.
• Bharngi (Clerodendron serratum): A root ingredient cited in classics.
• Tejovati (Zanthoxylum alatum): A bark used for its aromatic flavor.
• Nagakeshar (Mesua ferrea): A flower known for its delicate scent.
• Ghee: Clarified butter used as an anupana in Ayurvedic preparations.
• Purified Gandhaka: Specially processed sulfur as described in classical texts.
• Madhusnuhi (Smilax china): A rhizome noted in ancient pharmacopeia.
• Honey: A natural sweetening agent widely used in herbal jams.

Key uses of Kottakkal Cheriya Madhusnuhi Rasayanam

• Chronic skin conditions such as eczema or atopic dermatitis
• Psoriasis and other scaly eruptions
• Purulent and persistent skin infections
• Supporting skin healing from within
• Balancing digestive fire linked to skin health
• General skin nourishment and upkeep
• Maintaining clear, radiant complexion
• Used as per Ayurvedic practitioner’s recommendation

How to use Kottakkal Cheriya Madhusnuhi Rasayanam

Adults: 10–15 g twice daily. Children: 5–10 g in divided doses. Can be taken before or after meals according to condition and taste. Use warm water or milk if needed. Follow your physician’s direction strictly.

Safety information about Kottakkal Cheriya Madhusnuhi Rasayanam

Children: Use lower end of dosage range, monitor for any discomfort.

Pregnant women: Take only under qualified Ayurvedic supervision, strickly avoid self-medication.

Breastfeeding mothers: Consult practitioner before use to ensure safety for infant.

People with chronic diseases: Inform your physician; adjustments may be needed.

People with allergies: Check ingredient list carefully; may contain spice allergens.

Elderly individuals: Start with minimal dose, observe digestive tolerance.

Patients taking medications: Seek professional advice to avoid interactions.

People with weakened immunity: Use under specialist guidance, maintain hygiene in storage.

Additional information about Kottakkal Cheriya Madhusnuhi Rasayanam

This rasayanam is prepared at Arya Vaidya Sala, Kottakkal under GMP standards. Batch details and expiry date are printed on the label. Store in a cool, dry place, away from direct sunlight. Use within 12 months of opening. Not tested on animals. Suitable for vegetarians. For any queries, reach out to our customer care or visit our website. Always read the label before use!