Key Benefits of AVN Gandharvahastadi Kashayam

• Promotes healthy digestion and relives bloating
• Helps develop appetitee and supports metabolism
• Acts as gentle cleansing agent for intestines
• Balances vata dosha easing occasional backache
• Provides mild purgative action without harshness
• Alleviates menstrual discomfort and cramps
• Supports natural digestive fire and well being

Product Description of AVN Gandharvahastadi Kashayam

AVN Gandharvahastadi Kashayam is a time-honored Ayurvedic herbal decoction from the Kerala tradition, specially crafted to soothe your digestive system and bring balance to Vata. The dark, aromatic brew carries a slight bitterness, yet it’s pleasantly rounded off by hints of ginger and castor seed. Taken warm, this kashayam acts gently but effectively, offering relief from gas, bloating and mild tummy discomfort.

It’s not just about digestion—there's a subtle cleansing vibe that courses through your intestines, helping to clear accumulated toxins without leaving you feeling weak. Some users mention a positive shift in appetite within a day or two, while others appreciate a calmer lower back thanks to Vata pacification. And for women, the formulation often doubles up as a support during menstrual cramps or pre-period unease.

Bottle in hand, you might recall an old relative stirring herbs over a clay pot—this is that kind of genuine, earthy remedy, unhurried and rooted in generations of practice. Don’t expect instant sweetness or candy like flavor; think rustic, think tradition, think of a small ritual each morning before food. It’s a simple sip that can weave ancient wisdom into your modern routine, one drop at a time.

Key ingredients with descriptions of AVN Gandharvahastadi Kashayam

• Gandharvahasta – Ricinus communis: Traditionally used to kindle digestive fire.
• Chirabilva – Holoptelea integrifolia: Valued for its gentle support to the gut lining.
• Hutasha – Plumbago zeylanica: Employed as a warming herb to aid digestion.
• Vishwa – Zingiber officinale: Common ginger, noted for its carminative qualities.
• Pathya – Terminalia chebula: Known for its mild cleansing effect.
• Punarnava – Boerhaavia diffusa: Traditionally used for supporting normal fluid balance.
• Yavasa – Alhagi pseudalhagi: Recognized in classical texts for calming Vata.
• Bhumitaala – Phyllanthus niruri: Used as a gentle detoxifier in Ayurveda.

Key uses of AVN Gandharvahastadi Kashayam

• Relief from indigestion, gas and bloating
• Gentle intestinal cleansing without harsh effects
• Appetite stimulation in cases of anorexia
• Pacifying Vata-related backache and joint stiffness
• Support during menstrual discomfort and cramps
• Part of purgation protocols in classical Panchakarma
• Restoring digestive balance after seasonal changes

How to use AVN Gandharvahastadi Kashayam

Shake well before use. Take 5–10 ml of the kashayam on an empty stomach or before meals, once or twice daily. If concentrated, dilute with equal parts warm water. You may add a pinch of rock salt or a teaspoonful of jaggery for taste. Follow your Ayurvedic practitioner’s advice for duration and regimen

Safety information about AVN Gandharvahastadi Kashayam

• Children: Not recommended for under 12 without expert guidance.
• Pregnant women: Consult your physician before use; best avoided in early trimester.
• Breastfeeding mothers: Use with caution and under supervision.
• People with chronic diseases: Seek medical counsel prior to starting.
• People with allergies: Check ingredient list carefully; discontinue if reactions occur.
• Elderly individuals: Begin with lower dose; monitor tolerance.
• Patients taking medications: Potential interactions possible—doctor’s advice needed.
• People with weakened immunity: Use only under professional supervision.

Additional information about AVN Gandharvahastadi Kashayam

• Form: Herbal liquid decoction in glass bottle
• Storage: Keep in a cool, dry place away from direct sunlight
• Shelf life: 24 months from manufacture date
• Manufactured by: AVN Ayurveda, Kerala, India
• No artificial colors, flavors or preservatives added
• Adjuvants (optional): Rock salt, jaggery or castor oil as per tradition