Baladhatryadi Thailam

Baladhatryadi Thailam, also known as Baladhatryadi Taila, is a traditional Ayurvedic herbal oil formulation used in India for various purposes, particularly in Ayurvedic medicine. Thailam means “oil” in Sanskrit, and this specific oil is prepared by infusing a combination of various herbs in a base oil, usually sesame oil.

The formulation typically includes herbs like Baladhatrya (Valeriana wallichii), Shatavari (Asparagus racemosus), Bala (Sida cordifolia), and various other herbs. These herbs are carefully chosen for their therapeutic properties, which are believed to help alleviate certain ailments and promote overall well-being.

Baladhatryadi Thailam is often used in Ayurveda for massages, particularly in muscular pain, joint stiffness, and other musculoskeletal issues. The oil is believed to have anti-inflammatory and analgesic properties, making it useful for relieving discomfort associated with arthritis, muscle sprains, and back pain.

It’s important to note that the efficacy and safety of Ayurvedic formulations can vary, and it’s recommended to consult a qualified Ayurvedic practitioner or healthcare professional before using any herbal remedies, including Baladhatryadi Thailam. They can provide personalized guidance based on your individual health needs and conditions.

The main ingredients are Bala–Indian Country mallow and Dhathry–Indian Gooseberry

Herbal plants and other ingredients used in the preparation of
Baladhatryadi Tailam

Click to find the details of the ingredients

• Abda – Musta – Nut grass – Cyperus rotundus
• Agaru – Aquilaria agallocha
• Amalaki -Indian Gooseberry- Emblica Officinalis / Phyllanthus Emblica 
• Anjana –  Berberis Aristata
• Bakula – Mimusops elengi 
• Bala-Indian Country mallow- Sida cordifolia 
• Champaka – Michelia champaca
• Raktha Chandana – Red Sandalwood – Pterocarpus santalinus 
• Swetha Chandana-Sandal-Santalum album
• Daru – Devadaru – Himalayan cedar (bark) – Cedrus deodara
• Dhatri – Amla – Amalaki -Indian Gooseberry- Emblica officinalis / Phyllanthus Emblica
• Ela – Cardamom– Elettaria cardamomum
• Guduchi – Amruta – Indian Tinospora – Tinospora cordifolia 
• Hrivera – Pavonia Odorata 
• Jatiphala – Jati – Nutmeg – Myristica fragrans
• Jivaka – Malaxis Acuminata D.Don / Microstylis wallichii Lindl.
• Karpoora – Camphor – Cinnamomum camphora
• Katuki – Picrorhiza Kurroa
• Ksheera – Goksheera-Goksheera-Cow milk
• Kumkuma –Saffron-Poppy – Crocus sativus
• Kushta – Saussurea lappa
• lamajjaka – Andropogon Iwarancusa
• Madhuka – Licorice – Glycyrrhiza glabra
• Mamsi – Nardostachys Jatamansi
• Manjishta – Indian Madder – Rubia cordifolia
• Mahameda – Polygonatum cirrhifolium
• Mishi – Anethum sowa / Shatapushpa – Indian Dill
• Mriganabhi – Musk
• Mrudveeka – Dry grapes (Raisins) – Vitis vinifera
• Musta – Nut grass – Cyperus rotundus
• Nagapushpa – Mesua ferrea
• Nakha – Capparis Zeylanica
• Padmakeshara – Nelumbium speciosum
• Patra – Cinnamomum tamala
• Priyangu – Phalini-Beautyberry – Callicarpa macrophylla
• Pushkara – Inula racemosa
• Rakta Chandana – Red Sandalwood – Pterocarpus santalinus
• Rishabhaka – Manilkara Hexandra (Roxb.) Dubard / Mimusoops hexandra Roxb.
• Sarala – Pinus Roxburghi
• Sariva –  Indian Sarsaparilla – Hemidesmus indicus
• Shaluka – Nelumbium speciosum
• Shatavari – Asparagus racemosus
• Shati – Hedychium Spicatum
• Shyonaka – Oroxylum indicum
• Sprikka – Delphinium zalil Aitch et. Hemsl.
• Tagara – Valeriana wallichi
• Takkola – Piper cubeba
• Triphala 
• Twak – Cinnamon – Cinnamomum zeylanicum
• Usheera – Vetiveria zizanioides 
• Utpala – Nymphaea stellata
• Yashti – Licorice – Madhuka  – Glycyrrhiza glabra