Chandanadi Taila (Pitta-pacifying summer abhyanga)

Candanādi Taila चन्दनादि तैल

taila bodywhole-body pitta Tier A · multi-source
Chandanadi Taila (Pitta-pacifying summer abhyanga)
Method sneha paka
Paka mridu
Cook time ≈ 5 h
Yield 750 ml
Shelf life 16 months

Indications

summer abhyangaPitta-prakritiinflamed / red skinpost-sun burning sensation

Ingredients

IngredientModernClassical
Base (Sneha)
Coconut oil (Narikela) · Nārikela
Cold-pressed coconut
750 ml
Hero actives
30 g
Supporting herbs
30 g
Licorice (Yashtimadhu) · Yaṣṭimadhu / Madhuka
30 g
Lodhra (Lodh tree) · Lodhra
15 g
15 g
Manjishtha (Indian Madder) · Mañjiṣṭhā
15 g
15 g
Lotus (Padma) · Padma
Padma-keshara — lotus stamens
10 g
Drava — liquid medium
Cow milk (Goksheera) · Gokṣīra
1000 ml
+ Manjishtha + Yashti — decoction 200g total in 2L water reduced to 750ml 50 g
Licorice (Yashtimadhu) · Yaṣṭimadhu / Madhuka
50 g

Pitta-pacifying coconut-base abhyanga. Built on Varnya + Sarivadi cooling herbs.

How to apply Summer or any time for Pitta-aggravation. 30 ml warmed, full-body massage 15-30 min before cool-water bath.
Vaidya review required This formulation requires verification by a qualified vaidya before clinical or commercial use — for botanical-identity confirmation, dose calibration, and patient-population safety.

Related recipes