Ghritham
Indukantham Ghritham
Indukantham Ghritham belongs to the Ghritham preparations of classical Ayurveda, in which ghee carries the herbs. Ghee holds a particular place in the tradition as the Sneha, the unctuous substance that is slowly cooked with herbs rather than extracted from them.
Ingredients
Ghee (Clarified Butter) (MILK), Zingiber Officinale (Ginger), Piper Longum (Long Pepper), Rock Salt. Allergen: contains milk.
How to use
Take under the guidance of a qualified Ayurvedic practitioner. 2 g per day, about half a teaspoon. Do not exceed the recommended daily dose. Once opened, use within 6 months. A food supplement is not a substitute for a varied and balanced diet. Keep out of reach of children. Not recommended during pregnancy or while breastfeeding.
Indukantham Ghritham
Art of Vedas prepares Indukantham Ghritham as a simple ghee: Shunthi (ginger), Pippali (long pepper) and rock salt in a pure ghee base. Shunthi and Pippali are the warming pungent herbs that the classical kitchen and the classical pharmacy share, and rock salt is the salt the tradition prefers. The result is a soft golden ghee with a gentle pungency, taken by the half teaspoon.
These are classical ghee preparations. Take them under the guidance of a qualified Ayurvedic practitioner, who can advise on the dose and the length of use that suit you. Each jar holds 150 g and is batch-tested for heavy metals and microbiology.
This product is a food supplement. Not intended to diagnose, treat, cure or prevent any disease.
Benefits
- Classical Ghritham preparation of Ayurveda
- Ghee base with Shunthi (ginger), Pippali (long pepper) and rock salt
- Take under the guidance of a qualified Ayurvedic practitioner
- 2 g per day, about half a teaspoon
- 150 g jar, batch-tested for heavy metals and microbiology
Classical reference
Documented in the Sahasrayogam, in the chapter on ghee preparations, and listed in the Ayurvedic Formulary of India (Part I, 6:5). In the classical method the ghee is first prepared by Murchana with the three myrobalans, then cooked slowly with the herb paste and liquid until the tradition's completion tests are met. Art of Vedas prepares a simple ghee in this tradition.
