Dhanwantharam Thailam is an Ayurvedic oil. It is used in the treatment of Vata diseases such as Rheumatoid and osteo arthritis, spondylosis, headache and neuro-muscular conditions. This oil is based on Kerala Ayurveda practice.Effect on Tridosha: Effective on Vata and Kapha mixed Vata condition. Dhanwantharam Tailam uses: It is used to treat rheumatoid arthritis, osteo-arthritis, neck pain and back ache due to spondylosis, It is useful in treatment of neurological conditions such as Neuritis, Neuralgia, paralysis, facial palsy, etc. How to use Dhanwantharam oil? It is used for massage. It is used in Ayurvedic treatment like Dhara, Basti treatment etc. 101 times processed oil, called Dhanwantharam 101 -is used for oral administration. Dose for oral intake is – 5 – 20 drops once or twice a day, before food, with warm water or warm milk, as directed by Ayurvedic doctor. This oil is used for massage for ladies, after delivery, to improve body strength. It is also used as massage oil for babies. Internal use is advised to relieve fever, bloating and urinary diseases. Dhanwantharam Tailam ingredients: Balamoola – Sida cordifolia – 4.608 kg Water for decoction – 36.864 liters, boiled and reduced to 4.608 liters Paya – cow milk – 4.608 liters 768 grams of total of Yava – Barley – Hordeum vulgare Kola – Zyziphus jujuba Kulattha – Horse gram – Dolichos biflorus Dashamoola – group of ten roots Bilva – Aegle marmelos Agnimantha – Premna mucronata Shyonaka – Oroxylum indicum Patala – Stereospermum suaveolens Gambhari – Gmelina arborea Brihati – Solanum indicum Kantakari – Solanum xanthocarpum Gokshura – Tribulus terrestris Shalaparni – Desmodium gangeticum Prishnaparni – Uraria picta Water for decoction – 6.144 liters, boiled and reduced to 768 ml. Taila – Oil of Sesamum indicum Paste made of 6 grams of each of – Meda – Polygonatum cirrhifolium Mahameda – Polygonatum verticillatum Daru – Cedrus deodara Manjishta – Rubia cordifolia Kakoli – Fritillaria roylei Ksheerakakoli – Lilium polyphyllum Chandana – Pterocarpus santalinus Sariva – Hemidesmus indicus Kushta – Saussurea lappa Tagara – Valeriana wallichi Jeevaka – Malaxis acuminata Rishabhaka – Manilkara hexandra Saindhava Lavana – Rock salt Kalanusari – Valeriana wallichi Shaileya – Convolvulus pluricaulis Vacha – Acorus calamus Agaru – Aquilaria agallocha Punarnava – Boerhaavia diffusa Ashwagandha – Withania somnifera Shatavari – Asparagus racemosus Ksheerashukla – Ipomoea mauritiana Yashti – Licorice – Glycyrrhiza glabra Haritaki – Terminalia chebula Vibhitaki – Terminalia bellirica Amla – Emblica officinalis Shatahva – Asparagus Mashaparni – Teramnus labialis Mudgaparni – Phaseolus trilobus Ela – Cardamom – Elettaria cardamomum Twak – Cinnamon – Cinnamomum camphora Patra – Cinnamomum tamala How to prepare? This Taila when prepared with Avartana process is known as Dhanvantara Taila Avartana, wherein, the oil making is repeated for 101 times.