The Growing Need for Stronger Immunity The Problem: In Singapore’s fast-paced, urban lifestyle, many people often feel run-down, prone to infections, or take longer to recover from illnesses. This isn’t just about seasonal flu; it reflects a weakened immune system struggling to cope with stress and irregular routines. The Ayurvedic Perspective: Ayurveda views immunity (Ojas)
Aragwadhadi Kashayam is a traditional Ayurvedic preparation described in classical texts (Astanga Hridaya). It is referenced in classical literature as a decoction associated with Kapha and Pitta balance. Main ingredients described in classical texts Aragwadha (Cassia Fistula) Indrayava (Holarrhena Antidysentrica) Patala (Stereospermum Suaveolens) Bhunimba (Swertia Chirayita) Agni (Plumbago Zeylanica) Amruta (Tinospora Cordifolia) Available forms Aragwadhadi
Eladi Thailam is an ayurvedic medicated oil prepared with herbal paste, water and sesame oil as base. In the similar way Eladi Kera/coconut Thailam is prepared using coconut oil as base. Properties of both Thailams/oils are different due to change in base oil. Eladi Thailam pacifies Vata Dosha and Kapha Dosha. Eladi Kera Thailam also pacifies Pitta Dosha, thus
Triphala has been described in the ancient Ayurvedic text as a Rasayana dravya(Rejuvenating herb) and in Virecan Gana (purgative herb). As the name itself indicates “Triphala” being a combination of three herbs like Haritaki(Terminalia Chebula) + Bibhitaki (Terminalia Bellerica) + Amala (Embilica Officinialis). It is usually equal proportion or by mixing one part of Haritaki, two parts of Bibhitaki and four parts of Amalaki. It is also known by these names Vara, phalatrikam and sreshthatamam.
Hinguvachadi Choornam is a traditional Ayurvedic churna preparation referenced in classical texts. Its name is derived from two of its primary ingredients: Hingu (asafoetida) and Vacha (Acorus calamus). Hingu (asafoetida) has long been part of classical South Asian cuisine and traditional preparation. Classical Ayurvedic texts reference it in the context of Vata balance. Main classical
Thaleesapathradi Choornam is a traditional Ayurvedic churna preparation referenced in classical texts. Main classical ingredients Thaleesapatra (Abies webbiana), Vamsarochana (Bambusa arundinacea), Twak (cinnamon), Ela (cardamom), Nagakeshara (Mesua ferrea), Pippali (Piper longum), Maricha (Piper nigrum), Shunthi (Zingiber officinale) and other classical ingredients, with Sharkara (sugar) traditionally added in the preparation. Thaleesapathradi Choornam is referenced in classical
Avipathi Choornam is a famous ayurvedic herbal powder, used in treatment of pitta imbalance disorders as Shodhana ( Purification)& Shamana (Alleviating) medication. Vipathi means calamity, adversity or misfortune . So avipathi literally means which does not produce any harmful effects. As name suggests, Avipathi choornam is one of the simplest and effective herbal mixture commonly
Tagara (botanical name Valeriana wallichii, commonly known as Indian valerian) is a plant referenced in classical Ayurvedic literature. The root and rhizome are the parts referenced in traditional classical texts. Classical categorisation In Charaka Samhita, Tagara is placed in the Sheeta Prashamana group of herbs and the Tikta Skandha (bitter tasting) group. Classical properties as
Moringa seeds are obtained from the pods of the drumstick tree. Fresh moringa seeds are quite tender, but once dried they become hard. They can be steamed, boiled or roasted and used in a variety of ways in cooking. Moringa seeds are enjoyed as part of everyday cuisine in several traditions. Nutritional profile of moringa
Yastimadhu (botanical name Glycyrrhiza glabra, commonly known as liquorice) is a plant referenced in classical Ayurvedic literature. In Sanskrit “yashti” means stem or stalk and “madhu” means sweet. Common names Botanical: Glycyrrhiza glabraEnglish: LiquoriceHindi: MulathiTamil: AthimathuranMalayalam: Irattimadhuram Yastimadhu is referenced in classical Ayurvedic literature in the context of Vata and Pitta patterns. It is traditionally