Erand Pak – Medicinal Properties, Ingredients, Indications, Dosage & More

Reference : Ayurveda Sar Sangrah, Page number – 611, 612

Abstract

Erand Pak is a classical Ayurvedic formulation prominently used in Vata-vikaras such as Pakshaghat (paralysis) and Amavata (rheumatoid arthritis). Enriched with Eranda Beeja (castor seeds) processed in Go-Dugdha (cow’s milk) and fortified with classical Vatashamak herbs and bhasmas, this nutritive and therapeutic confection (Pak) balances Vata, softens stool, reduces inflammation, and rejuvenates neuromuscular strength.

Introduction

The name Erand Pak is derived from its chief ingredient, Eranda Beeja (Ricinus communis), known for its powerful Vata-shamaka, Mridusaraka (mild purgative), and Snigdha (unctuous) properties. It nourishes the body, promotes smooth bowel movement, and addresses Vata disorders without causing excessive purgation. This Pak is particularly beneficial for weak and chronically constipated individuals and those recovering from nervous system-related disorders.

Ingredient – Version 1

1. Eranda Beeja (Ricinus communis)
2. Go-Dugdha (Cow’s milk)
3. Goghrita (Cow’s Ghee)
4. Shunthi (Zingiber officinale)
5. Maricha (Piper nigrum)
6. Pippali (Piper longum)
7. Lavanga (Syzygium aromaticum)
8. Elaichi (Elettaria cardamomum)
9. Dalchini (Cinnamomum zeylanicum)
10. Tejapatta (Cinnamomum tamala)
11. Nagakesar (Mesua ferrea)
12. Ashwagandha (Withania somnifera)
13. Soya (Glycine max)
14. Piplamool (Piper longum)
15. Renuka (Vitex negundo)
16. Shatavari (Asparagus racemosus)
17. Lauha Bhasma (Purified iron)
18. Punarnava (Boerhavia diffusa)
19. Kala Nishoth (Operculina turpethum)
20. Khas (Chrysopogon zizanioides)
21. Javitri (Myristica fragrans)
22. Jatiphala (Myristica fragrans)
23. Abhraka Bhasma (Purified mica)

Description Of The Ingredient

1. Eranda Beeja (Ricinus communis)

The seeds of Ricinus communis are widely recognized in Ayurveda for their strong Vatahara (Vata-pacifying), Bhedana (purgative), and Shothahara (anti-inflammatory) actions. The seeds are rich in ricinoleic acid, a potent fatty acid that exhibits anti-inflammatory, analgesic, and laxative effects. Additionally, the alkaloid ricinine contributes to neuromuscular relaxation. These properties make Eranda beeja highly effective in Pakshaghat (paralysis), where it supports movement of Vata and nourishes degenerating neurons; Amavata (rheumatoid arthritis) by clearing Aam and relieving joint inflammation; Koshthagata Vata (intestinal gas) through its laxative action; Bastivata (bladder pain) by reducing spasms; and Vrisanvriddhi (scrotal swelling) due to its srotoshodhana (channel-purifying) and anti-inflammatory effects. When processed in milk and ghee (as in Erand Pak), its potency becomes deeply nourishing and easier to digest, making it suitable even for chronic nervous and muscular conditions.

2. Go-Dugdha (Cow’s milk)

Cow’s milk is a classical Vata-pacifying substance with madhura rasa (sweet taste), sheetala veerya (cool potency), and snigdha guna (unctuous quality). It is highly nourishing to the dhatus (tissues) and promotes ojas (vitality and immunity). Cow’s milk contains casein, calcium, and immunoglobulins, which help restore strength in patients suffering from Pakshaghat (paralysis) and Panguvaat (lameness). Its unctuous and cooling nature reduces the dryness and friction caused by aggravated Vata, particularly in conditions like Urustambha (thigh stiffness) and Katigraha (low back pain). Furthermore, in disorders like Shiroroga (Vata-related head issues) and Udarshoola (abdominal pain), milk acts as a soothing medium that reduces irritation and nourishes the depleted nerve tissues, bringing relief and regeneration.

3. Goghrita (Cow’s Ghee)

Cow’s ghee is considered an amrit (nectar-like) substance in Ayurveda due to its extraordinary ability to nourish the brain, lubricate the tissues, and enhance the bioavailability of herbs. It possesses medhya (cognitive-enhancing) and snehana (oleation) properties and is rich in butyric acid, omega-3 fatty acids, and vitamins A, D, E, and K. In Pakshaghat (paralysis) and Shiroroga (head-related Vata disorders), Goghrita acts as a neuro-regenerator, restoring nervous system integrity. It supports mobility and strength in Amavata (joint disorders) by reducing inflammation and improving lubrication. In Bastivata (bladder Vata) and Koshthagata Vata (intestinal gas), it softens stools and pacifies spasmodic pain. It is also beneficial in Urustambha (stiff thighs) and Katigraha (lumbar pain), where it serves as a nourishing internal oleation agent, reducing dryness and rigidity.

4. Shunthi (Zingiber officinale)

Also known as dry ginger, is an essential herb in Vata and Aam-related disorders due to its deepana (appetizing), pachana (digestive), shoolahara (pain-relieving), and vata-anulomana (Vata-regulating) actions. Its major bioactive component is shogaol, which is derived from gingerol upon drying. Shogaol exhibits potent anti-inflammatory, analgesic, digestive stimulant, and antioxidant effects. Shunthi is particularly effective in Amavata (rheumatoid arthritis) by aiding in the digestion and removal of Aam (toxins), thereby reducing joint inflammation. It helps in Udarshoola (abdominal pain) and Koshthagata Vata (bloating, gas) by stimulating Agni (digestive fire) and regulating gut motility. In Urustambha (thigh stiffness), Pakshaghat (paralysis), and Katigraha (low back pain), it acts as a circulatory stimulant, improving blood flow to stiff muscles and nerves. Additionally, its warming nature helps counter the cold and dry qualities of Vata, offering systemic relief.

5. Maricha (Piper nigrum)

This is commonly known as black pepper, and is highly esteemed in Ayurveda for its Deepana (appetizer), Pachana (digestive), Vata-Kapha Shamak (pacifies Vata and Kapha), and Aam-hara (anti-toxic) properties. The chief bioactive alkaloid in Maricha is piperine, which enhances the bioavailability of other herbs and improves gastrointestinal absorption. In Koshthagata Vata (intestinal gas) and Udarshoola (abdominal colic), it stimulates Agni (digestive fire) and helps expel accumulated gas. In Amavata, it helps digest Aam (undigested toxins) and reduces inflammatory responses. Maricha also exhibits mild analgesic and neurostimulatory effects, making it helpful in Pakshaghat (paralysis) and Panguvaat (lameness) by invigorating circulation and reducing neuromuscular blockage. Its warm potency and penetrating nature help clear blockages and restore movement in stiff and contracted areas.

6. Pippali (Piper longum)

It is one of the most powerful Vata-Anulomana and Rasayana (rejuvenative) herbs in classical Ayurveda. Its key constituent, piperine, offers anti-inflammatory, antioxidant, and nervine tonic properties. Pippali improves the tone of the digestive tract, relieves Koshthagata Vata, and reduces intestinal spasms and bloating. In Amavata, it acts by digesting Aam and reducing joint stiffness and inflammation. Pippali is also known for nadi-balya (nerve-strengthening) action and is highly beneficial in Pakshaghat, Panguvaat, and Shiroroga, where nerve conduction and muscular strength are compromised. Its ushna (hot) virya helps break down srotorodha (channel obstruction) and enables better delivery of nutrition and oxygen to deeper tissues. In cases like Urustambha, Katigraha, and Bastivata, it restores warmth, circulation, and motility to the affected areas.

7. Lavanga (Syzygium aromaticum)

It is an aromatic spice with potent Deepana, Shothahara (anti-inflammatory), and Vatanulomaka properties. Its active compound, eugenol, has well-documented analgesic, antispasmodic, and anti-inflammatory effects, especially on the neuromuscular system. Lavanga is particularly useful in Udarshoola and Koshthagata Vata, where it reduces spasms and relieves colic pain. Its warm and penetrating nature helps counter Bastivata and Katigraha by relaxing smooth muscles and reducing localized nerve irritation. In Pakshaghat and Panguvaat, it enhances blood flow and sensory stimulation, aiding in neuromuscular recovery. Additionally, its mildly expectorant and cerebral-stimulating qualities make it useful in Shiroroga associated with Vata vitiation, such as headache, mental dullness, and nervous fatigue.

8. Ela (Elettaria cardamomum)

Commonly known as green cardamom, is a classical Tridosha balancing herb with a dominant action on Vata and Kapha. It is a Deepana (appetizer) and Hridya (cardiotonic) herb with mild analgesic and digestive actions. Its essential oils—particularly cineole, terpinene, and limonene—exhibit strong carminative, antispasmodic, and antioxidant properties. Ela is especially effective in Koshthagata Vata and Udarshoola, where it helps reduce flatulence, bloating, and gripping colic pain. In Shiroroga and Pakshaghat, cardamom’s subtle aromatic nature uplifts mental clarity, relieves dullness, and supports nervine function. Its snigdha (unctuous) and sukshma (subtle-penetrating) attributes make it beneficial in restoring balance in dry and rigid Vata conditions.

9. Tvak (Cinnamomum zeylanicum)

Known as cinnamon bark, is a Rasa-pradhana Vatahara dravya, widely used in Vatavyadhi (neuromuscular disorders) for its Ushna virya (hot potency) and Deepana-Pachana properties. It is rich in cinnamaldehyde, which provides anti-inflammatory, vasodilatory, and analgesic actions. Tvak is highly effective in Amavata, where it helps digest Aam, reduce joint pain, and restore mobility. Its circulatory stimulant effect makes it suitable in Pakshaghat, Panguvaat, and Urustambha, by improving blood perfusion to the limbs and alleviating muscular stiffness. In Katigraha and Bastivata, it serves as a pain reliever and local circulatory enhancer, helping to ease deep-seated pain and stiffness.

10. Tamala Patra (Cinnamomum tamala)

It is renowned in Ayurveda for its Vata-Kaphahara (Vata and Kapha pacifying) action. It contains active compounds like eugenol, cinnamaldehyde, and linalool, which exhibit potent antispasmodic, digestive stimulants, and circulatory-enhancing effects. In conditions like Koshthagata Vata (intestinal bloating), Udarshoola (abdominal colic), and Katigraha (lower back stiffness), Tamala Patra works by warming the digestive tract, dispelling Vata from the gut, and relieving muscle spasm. It improves peripheral circulation, helping alleviate Urustambha (thigh stiffness) and promoting better nerve signaling in Vata disorders such as Pakshaghat and Panguvaat. Its aromatic oils also calm the mind, making it suitable for Shiroroga (head-related Vata imbalance).

11. Nagakeshara (Mesua ferrea)

This herb is a powerful astringent and anti-inflammatory herb, rich in active constituents like ferulic acid, mesuol, and flavonoids. These compounds contribute to its ability to reduce inflammation, control oxidative stress, and tone blood vessels and tissues. In disorders like Amavata (rheumatoid arthritis) and Panguvaat (lameness due to Vata vitiation), Nagakeshara helps reduce joint swelling, improves movement, and supports neuromuscular coordination. It is also effective in Vrisanvriddhi (scrotal swelling) by regulating fluid accumulation and promoting lymphatic drainage. Its microcirculatory action aids in Shiroroga, while its internal astringency supports tissue stability in chronic Vata disorders, such as Urustambha and Pakshaghat.

12. Ashwagandha (Withania somnifera)

This is one of Ayurveda’s most potent Rasayana (rejuvenative) and Vata-nashak herbs, primarily due to its rich content of withanolides, sitoindosides, and alkaloids such as somniferine. These active compounds exhibit anti-inflammatory, adaptogenic, and neuroprotective properties. In diseases such as Pakshaghat (paralysis), Katigraha (lumbar stiffness), and Shiroroga (nervous disorders of the head), Ashwagandha nourishes the nervous system, promotes the regeneration of neural pathways, and enhances muscle strength. Its stress-reducing properties help stabilize Vata at the psychological and physical levels. It is equally effective in Amavata (autoimmune joint pain), Bastivata (urinary bladder pain), and Udarshoola (abdominal discomfort), by promoting tissue repair and reducing Vata-induced spasms and dryness throughout the body.

13. Shoyaa (Glycine max)

Commonly known as soybean, is rich in isoflavones, essential amino acids, lecithin, and vitamin E, making it an excellent Balya (strengthening) and Brimhana (nourishing) herb in Ayurveda. It is particularly useful in Vata-vyadhi like Pakshaghat, Panguvaat, and Urustambha, where muscle wasting and neuromuscular degeneration occur due to Vata vitiation. Its protein-rich content aids in muscle regeneration and supports Majja Dhatu (nervous tissue). The natural isoflavones exhibit mild anti-inflammatory and antioxidant actions beneficial in Amavata and Udarshoola. Being unctuous and nourishing, Shoyaa also pacifies Koshthagata Vata and supports smooth bowel movement and abdominal comfort.

14. Pippalimoola (Piper longum)

Known as the root of Pippali, it contains piperine, sesamin, and essential oils that possess deep Vata-Kaphahara, dipana (digestive), and shulaghna (pain-relieving) properties. It is a potent pramathi (scraper of Aama and blockages), making it highly effective in Amavata, Koshthagata Vata, and Udarshoola by stimulating digestive fire and clearing accumulated toxins. In Pakshaghat, Katigraha, and Bastivata, it acts by stimulating nerve endings and improving neuromuscular coordination. Its warm, penetrating nature helps liquefy deep-seated Vata in the srotas (channels), thus easing Panguvaat and Urustambha. Pippalimoola’s deepan-pachan effect makes it essential in formulations addressing Vata disorders arising from metabolic weakness.

15. Renuka (Vitex negundo)

This herb is derived from the seeds or fruit of Vitex negundo, is rich in flavonoids, casticin, and volatile oils like eugenol and cineole, which offer anti-inflammatory, analgesic, and Vata-nashak actions. It is widely used in treating Pakshaghat, Panguvaat, Katigraha, and Urustambha, as it improves local circulation, reduces joint inflammation, and enhances neuromuscular strength. Renuka’s warming nature helps break Vata stagnation in pelvic and abdominal regions, thus useful in Bastivata, Vrisanvriddhi, and Udarshoola. It also acts as a brain tonic in Shiroroga by calming excessive Vata and improving clarity and coordination between the central nervous system and peripheral functions.

16. Shatavari (Asparagus racemosus)

It is a renowned Rasayana herb rich in saponins (Shatavarins I–IV), alkaloids, and flavonoids, offering deep nourishment to all Dhatus, especially Majja (nerve tissue) and Shukra (reproductive tissue). It is Vata-pittashamak, cooling, and rejuvenating, making it highly effective in neuromuscular conditions like Pakshaghat, Panguvaat, and Katigraha, where degeneration and dryness predominate. Its unctuous and tonifying nature helps strengthen the pelvic and spinal regions, benefiting Bastivata, Vrisanvriddhi, and Urustambha. Shatavari also calms excessive upward-moving Vata, making it useful in Shiroroga and intestinal colic like Koshthagata Vata and Udarshoola. It promotes tissue healing and acts as a natural adaptogen against Vata-induced stress.

17. Lauha Bhasma (Purified iron)

This is a Rasaushadhi (herbo-mineral preparation) processed through multiple shodhana (purification) and marana (incineration) steps, making it bioavailable and easily assimilated. Rich in micronized iron particles, it acts as a deepana, pachana, and Raktavardhaka (blood-enhancer), thereby addressing Pandu and Vata aggravation due to depleted blood and energy. In conditions like Pakshaghat, Amavata, and Katigraha, Lauha Bhasma strengthens Mamsa (muscle) and Rakta-Majja Dhatus, improves oxygenation, and aids tissue repair. It supports brain function in Shiroroga and reduces abdominal pain in Udarshoola by improving cellular metabolism. Its warming and grounding properties help stabilize erratic Vata movement across the Mahasrotas (major body channels).

18. Punarnava (Boerhavia diffusa)

It is a potent Shothahara (anti-inflammatory), Mutral (diuretic), and Vata-pittashamak herb, containing boeravinones, alkaloids (punarnavine), and flavonoids that support detoxification and tissue rejuvenation. It is highly effective in conditions involving edema, muscle stiffness, and urinary discomfort like Urustambha, Vrisanvriddhi, and Bastivata, where it removes excess fluid and corrects Vata imbalance in the pelvic and urinary systems. Punarnava also plays a role in reducing Amavata symptoms by clearing inflammatory toxins and swelling from joints. Its mild analgesic and antispasmodic actions benefit Udarshoola, Koshthagata Vata, and help in alleviating bloating and abdominal colic due to disturbed Apana Vata. Moreover, its rejuvenating effect on the liver and kidneys indirectly aids Vata balance in chronic systemic disorders.

19. Kala Nishotha (Operculina turpethum)

Also known as Shyama Trivrit, is a potent Virechaka (purgative) herb traditionally used to eliminate Aama and pacify Vata-Kapha. It contains active compounds like turpethin, scopoletin, and glycosides, which exhibit strong detoxifying and anti-inflammatory actions. In Koshthagata Vata, Udarshoola, and Amavata, this herb clears toxic accumulation from the GI tract and supports proper Apana Vata movement. Its downward-purging nature makes it especially effective in chronic Vata-vyadhi like Pakshaghat and Katigraha, where cleansing the gut and improving metabolic fire (Agni) are foundational. It also helps in reducing inflammation and stagnation in conditions like Vrisanvriddhi and Urustambha by promoting the excretion of morbid Doshas through the colon.

20. Khas (Chrysopogon zizanioides)

This herb, also known as Usheera in Sanskrit, is a cooling, aromatic root known for its Pitta-Vata shamak action in Ayurveda. Its roots contain bioactive constituents like vetiverol, khusimol, and various sesquiterpenes, which provide it with anti-inflammatory, antispasmodic, and nervine-calming properties. In Pakshaghat (paralysis), Panguvaat (lameness), and Urustambha (stiff thighs), it supports neuromuscular relaxation and enhances blood circulation, thereby aiding in gradual movement recovery. For Shiroroga (head-related Vata), its natural aroma and sedative effect calm the nervous system and reduce intracranial Vata. In Katigraha (low backache) and Amavata (rheumatoid arthritis), Khas helps by relieving stiffness and local inflammation. Its mutrala (diuretic) and soothing action benefits Bastivata (bladder pain), Vrisanvriddhi (scrotal swelling), and abdominal conditions like Udarshoola and Koshthagata Vata, where it helps ease gaseous distension and spasms. Overall, Khas serves as a mild, safe, and effective herb for both systemic and localized Vata disorders, particularly when dryness and heat aggravation are involved.

21. Javitri (Myristica fragrans)

The dried lacy covering of nutmeg contains myristicin, eugenol, and safrole, providing it with potent Vata-nashak, deepana, and vatavyadhi-hara properties. It is especially effective in calming excessive and erratic Vata seen in Pakshaghat, Panguvaat, and Shiroroga, as it stimulates the central nervous system while also offering a grounding and stabilizing effect. Its warming and penetrating quality makes it helpful in Koshthagata Vata, Udarshoola, and Amavata, where colic, bloating, and toxin-related inflammation are present. Javitri also acts as a mild vajikarana (aphrodisiac) and strengthens Shukra Dhatu, making it valuable in conditions like Vrisanvriddhi. Its pain-relieving and digestive-stimulating actions offer relief in neuromuscular and abdominal manifestations of chronic Vata disorders.

22. Jatiphala (Myristica fragrans)

This herb contains powerful bioactive compounds like myristicin, safrole, eugenol, and elemicin, which provide Vata-shamak, deepana, and shulaghna (pain-relieving) properties. Its warming, aromatic, and nervine qualities make it especially valuable in disorders like Pakshaghat, Shiroroga, and Panguvaat, where neurological stimulation and grounding of Vata are required. It also exhibits antispasmodic and carminative actions, helping in Koshthagata Vata and Udarshoola by relaxing intestinal muscles and reducing bloating and colic. As a vajikarana dravya (aphrodisiac), Jatiphala strengthens the reproductive system, aiding in Vrisanvriddhi management. Its stabilizing impact on the mind and nervous system makes it useful in long-term care of chronic Vata-vyadhis involving mental and physical weakness.

23. Abhraka Bhasma (Purified mica)

It is a potent Rasayana prepared through repeated incineration and calcination of purified mica with herbal decoctions, yielding a nano-micronized metallic ash rich in silicates, magnesium, iron, and trace minerals. It deeply nourishes Majja Dhatu (nervous tissue), Shukra Dhatu, and Rakta, making it one of the most revered agents in Pakshaghat, Panguvaat, and Urustambha, where tissue regeneration and nerve conductivity are impaired. Its Balya (strength-promoting), Medhya (brain-enhancing), and Vata-Kapha pacifying nature help in conditions like Shiroroga, Katigraha, and Bastivata by strengthening the central and peripheral nervous systems. Abhraka Bhasma also acts as a Yogavahi, enhancing the potency of co-administered herbs, and is particularly beneficial in deep-seated conditions involving chronic inflammation, weakness, and Vata vitiation across multiple systems.

Method of Preparation

Version 1

• Take 1 seer (approx. 933.105 grams) of erand seed (castor – Ricinus communis). Boil the errand seed in 8 seers (approx. 7.4 liters) of milk until it reduces to a thick, condensed. Grind the boiled erand seed into a smooth paste.
• Sauté the paste in ½ seer (approx. 466.5 grams) of ghee on a low flame till it turns deep red.
• Take each 11 tolas (approx. 933.105 grams) of the following herbs: Shunthi, Maricha, Pippali, Lavanga, Elaichi, Dalchini, Tejapatta, Nagakesar, Ashwagandha, Soyaa, Pippalamool, Renuka, Shatavari, Lauha Bhasma, Punarnava, Kala Nishoth, Khas, Javitri, Jatiphala, and Abhraka Bhasma.
• Make a fine, sieve-passed powder of all herbs except Lauh Bhasma and Abhrak Bhasma.
• Prepare sugar syrup using 4 seers (approx. 3732.42 grams) of sugar.
• Mix the roasted castor seed paste, powdered herbs, Lauh Bhasma, and Abhrak Bhasma into the sugar syrup.
• Cook the entire mixture on a low flame until it becomes a thick, herbal jam confection (Pak vidhi).
• Let it cool and store it in an airtight container.

Note

The original classical text does not specify the exact quantities of the ingredients. Based on practical experience, we have determined the proportions accordingly. If the preparation is intended to be preserved for a longer period, milk should be omitted. The kernels of castor seeds should be coarsely crushed and roasted in ghee. Then, this, along with the powders of other herbs and the prescribed bhasmas, should be thoroughly mixed into thick sugar syrup and cooked until it forms a stable, semi-solid mass (Pak).

Ingredient – Version 2

1. Eranda Beeja (Ricinus communis)
2. Go-Dugdha (Cow’s milk)
3. Goghrita (Cow’s Ghee)
4. Sonth (Zingiber officinale)
5. Kali Mirch (Piper nigrum)
6. Pippali (Piper longum)
7. Dalchini (Cinnamomum zeylanicum)
8. Elaichi (Elettaria cardamomum)
9. Tejpatta (Cinnamomum tamala)
10. Nagkesar (Mesua ferrea)
11. Pippalimool (Piper longum)
12. Chitrakmool Bark (Plumbago zeylanica)
13. Chavya (Piper chaba)
14. Kapoor (Cinnamomum camphora)
15. Bael Bark (Aegle marmelos)
16. Ajwain (Trachyspermum ammi)
17. Safed Jeera (Cuminum cyminum)
18. Kala Jeera (Bunium persicum)
19. Haldi (Curcuma longa)
20. Daruhaldi (Berberis aristata)
21. Ashwagandha (Withania somnifera)
22. Khareti Seeds (Abutilon indicum)
23. Aaknadipatha (Cissampelos pareira)
24. Hauber (Juniperus communis)
25. Vayvidanga (Embelia ribes)
26. Pushkarmool (Inula racemosa)
27. Gokhru (Tribulus terrestris)
28. Kuth (Saussurea lappa)
29. Haritaki (Terminalia chebula)
30. Bibhitaki (Terminalia bellirica)
31. Amalaki (Emblica officinalis)
32. Devdaru Kali (Cedrus deodara)
33. Vidhara (Argyreia speciosa)
34. Babul Gum (Acacia arabica)
35. Aloa (Aloe barbadensis)
36. Shatavari (Asparagus racemosus)

Description of the Ingredient

1. Eranda Beeja (Ricinus communis)

The seeds of Eranda (castor plant) are rich in ricinoleic acid, a potent purgative, anti-inflammatory, and Vata-pacifying compound. In classical Ayurveda, castor seeds are considered Vatahara and Anulomana in action, helping relieve Koshthagata Vata (intestinal gas) and Udarshoola (abdominal pain) by softening the stool and clearing Vata from the colon. Its unctuous and penetrating nature supports nerve rejuvenation in Pakshaghat (paralysis) and Panguvaat (lameness). Eranda Beeja also addresses Katigraha, Bastivata, and Urustambha by reducing stiffness and promoting localized Vata balance.

2. Go-Dugdha (Cow’s milk)

It is classified as Madhura (sweet) in rasa and Sheetala (cooling) in virya, but it becomes Vata-anulomaka when boiled properly. It is rich in casein proteins, essential fats, and immunoglobulins, which promote ojas, nourish all dhatus, and support recovery in Pakshaghat, Panguvaat, and Amavata by acting as a restorative tonic. In Shiroroga and Katigraha, milk calms aggravated Vata through its unctuous and grounding nature. It lubricates joints and nerves, making it especially beneficial when administered warm with herbal decoctions or Pak preparations for chronic Vata conditions. Milk also acts as an ideal anupaan (vehicle) for delivering fat-soluble herbal constituents deep into tissues.

3. Goghrita (Cow’s Ghee)

It is a supreme Rasayana and Medhya dravya, possessing profound Vata-pacifying and tissue-rejuvenating qualities. It contains butyric acid, omega fatty acids, and fat-soluble vitamins (A, D, E, K) that enhance cellular nourishment and reduce neuro-inflammation. In Pakshaghat, Shiroroga, and Katigraha, ghee restores nerve conductivity and lubricates dry tissues. It also soothes Amavata-induced inflammation and stiffness in Urustambha and Panguvaat by improving gut absorption and reducing metabolic toxins (Ama). When used as a base in Eranda Pak, ghee helps carry the herbal actives deep into Majja Dhatu (nervous tissue), making it crucial for managing chronic and degenerative Vata disorders.

4. Sonth (Zingiber officinale)

It is dried ginger, contains active compounds such as gingerol, shogaol, and zingerone, which exhibit strong dipana (digestive stimulant) and Vata-kapha shamak properties. Its deepana-pachana actions help break down Ama in Amavata, while its warming nature relieves Koshthagata Vata, Udarshoola, and Bastivata by stimulating Agni and removing gas and spasms. In Pakshaghat and Panguvaat, it improves peripheral circulation and mitigates sluggish nerve signals. Sonth’s anti-inflammatory effect also helps reduce joint stiffness in Urustambha and Katigraha. Additionally, its bioavailability-enhancing action supports synergism with other herbs in compound formulations.

5. Kali Mirch (Piper nigrum)

Also known as black pepper, is rich in the bioactive alkaloid piperine, which enhances bioavailability, improves Agni (digestive fire), and facilitates Ama-pachana (detoxification). In conditions like Amavata (rheumatoid arthritis) and Koshthagata Vata (intestinal gas), Kali Mirch helps remove toxins and regulate Vata by stimulating digestion. Its Tikshna (sharp) and Ushna (hot) qualities relieve Udarshoola (abdominal pain) and Bastivata (bladder pain), while its nervine stimulating properties support neuromuscular recovery in Pakshaghat (paralysis), Panguvaat (lameness), and Urustambha (stiff thighs). Its anti-inflammatory and analgesic effects further make it valuable in joint and muscular disorders linked with Vata imbalance.

6. Pippali (Piper longum)

It contains piperine and essential oils that act as potent Vata-Kapha hara, deepana, and Rasayana agents. In Pakshaghat, Shiroroga, and Katigraha, it revitalizes the Majja Dhatu (nervous tissue) and enhances Snayu (ligament) function. Its Ushna Virya (hot potency) dissolves deep-seated Ama and improves Agni in Amavata, while its anulomana action relieves bloating in Koshthagata Vata and Udarshoola. Pippali is also known for improving oxygenation and circulation, thus reducing neuromuscular weakness in Panguvaat and Vrisanvriddhi. Its synergy with other herbs in classical formulations enhances their systemic absorption and therapeutic depth.

7. Dalchini (Cinnamomum zeylanicum)

This herb is also known as cinnamon, contains cinnamaldehyde, eugenol, and tannins that make it a warming, Vata-pacifying herb with strong deepana and Ama-shodhana properties. In Pakshaghat, Katigraha, and Urustambha, it acts as a circulatory stimulant and pain-reliever, improving nerve conductivity and reducing stiffness. For Koshthagata Vata, Udarshoola, and Bastivata, Dalchini calms spasms, dispels gas, and supports digestive motility. Its ability to enhance metabolic function also makes it beneficial in Amavata, where sluggish Agni leads to joint inflammation.

8. Elaichi (Elettaria cardamomum)

It contains volatile oils like cineole, limonene, and terpenes, which exhibit carminative, digestive, and mild nervine-calming effects. It is particularly effective in Koshthagata Vata, Udarshoola, and Bastivata due to its ability to ease gas, reduce intestinal discomfort, and stimulate mild diuresis. Its Ruksha-Snigdha balance helps soothe both dryness and inflammation, making it suitable in Katigraha and Shiroroga. In Pakshaghat and Panguvaat, it supports mental clarity and neuromuscular tone through its Sattvic nature. Elaichi also acts as an anupaan yogavahi, helping deliver other herbal actives deeper into tissues.

9. Tejpatta (Cinnamomum tamala)

Also known as Tamala Patra in Sanskrit, contains eugenol, cinnamaldehyde, and various essential oils that contribute to its deepana-pachana, vata-kapha shamak, and mild antispasmodic properties. In Koshthagata Vata and Udarshoola, Tejpatta helps remove gas and relieves abdominal colic by stimulating digestive secretions. Its warm and aromatic nature supports improved microcirculation, making it useful in Pakshaghat, Panguvaat, and Urustambha by relaxing the muscles and nerves. Additionally, it has hridya (cardiotonic) and medhya (brain-tonic) effects, beneficial in Shiroroga and Katigraha where Vata affects the head and spinal nerves. It also reduces discomfort in Bastivata and mildly acts as a urinary tract tonic.

10. Nagkesar (Mesua ferrea)

It is rich in mesuol, ferulic acid, and flavonoids, which give it astringent, anti-inflammatory, and rakta-shodhak properties. While its main action is on Pitta and Rakta, it also helps in Vata-vyadhi by controlling internal inflammation and excessive secretions. In Amavata and Urustambha, Nagkesar helps reduce swelling and joint stiffness. Its grahi (absorbent) nature aids in stabilizing the gut, thus offering relief in Koshthagata Vata and Udarshoola. In Vrisanvriddhi, where inflammation and fluid accumulation are involved, its astringency helps in reducing testicular swelling. It harmonizes the formulation by reducing excess moistness caused by Vata-Kapha vitiation.

11. Pippalimool (Piper longum)

This herb is the root portion of Pippali and shares many of its Vatahara, deepana, and vata-anulomaka qualities. It contains piperine, sesquiterpenes, and essential oils, which help clear Aam, increase Agni, and relieve gas and spasms. In Koshthagata Vata, Udarshoola, and Bastivata, Pippalimool clears the intestinal tract, eases bloating, and promotes downward movement of Vata. Its warming and penetrating nature makes it especially useful in Pakshaghat and Panguvaat to revitalize dormant nerve pathways. In Katigraha and Urustambha, it reduces pain and rigidity by improving neuromuscular circulation and clearing srotorodha (channel blockages).

12. Chitrakmool Bark (Plumbago zeylanica)

This herb contains plumbagin, a powerful Agni-deepak and Aam-nashak alkaloid. It is among the most potent herbs for clearing metabolic toxins, especially in Amavata, where joint inflammation arises due to undigested ama. It is Tikshna (sharp), Ushna (hot), and Lekhana (scraping) in guna, making it effective in removing stiffness in Urustambha, Katigraha, and aiding nerve conductivity in Pakshaghat and Panguvaat. Its action on the digestive tract helps pacify Koshthagata Vata and Udarshoola by improving Agni and clearing intestinal blockages. Due to its potency, it is used in controlled amounts within formulations like Erand Pak to synergize with other Vata-shamak herbs.

13. Chavya (Piper chaba)

It is a powerful Agni-deepaka, Aam-pachaka, and Vata-anulomaka herb rich in piperine and essential oils that stimulate digestion and circulation. In Koshthagata Vata and Udarshoola, it alleviates bloating, spasms, and sluggish bowel movement by enhancing peristalsis and eliminating trapped Vata. Its sharp and hot potency helps relieve stiffness and numbness in Panguvaat, Pakshaghat, and Urustambha, improving the conductivity of Majja and Snayu dhatus (nervous and ligament tissues). Chavya also clears blockages in Bastivata by reducing pelvic congestion.

14. Kapoor (Cinnamomum camphora)

This herb, derived from the resin of the Camphor tree, contains camphene, borneol, and terpenoids, making it a potent Vata-kapha shamak, antispasmodic, and stimulant. In Pakshaghat and Shiroroga, it stimulates the nervous system, aiding recovery from nerve damage and paralysis. Kapoor’s vapourizing and aromatic qualities reduce heaviness and congestion, relieving Katigraha and Urustambha. For Udarshoola, Bastivata, and Koshthagata Vata, it provides fast-acting relief by dispersing gas and relaxing smooth muscles. Externally, it’s used in Lepa and Abhyanga for its counterirritant and nerve-stimulating action, while internally, in small doses, it enlivens the body’s internal energy.

15. Bael Bark (Aegle marmelos)

Also Bilva, is rich in tannins, skimmianine, and coumarins, which make it grahi (absorbent), vata-shamak, and mildly analgesic. In Koshthagata Vata and Udarshoola, Bael bark tones the intestines, reduces mucous overproduction, and controls excessive bowel movements, often alternating with gas and distension. In Bastivata, it reduces spasm and strengthens pelvic nerves. Its grounding nature helps stabilize Majja Dhatu, thus contributing to nerve strength in Pakshaghat and Panguvaat. Additionally, it is one of the Dashmoola herbs traditionally indicated in Vata-roga, and works well in chronic joint disorders like Amavata and Katigraha, where inflammation and rigidity co-exist.

16. Ajwain (Trachyspermum ammi)

It contains thymol, which has strong antimicrobial, carminative, and analgesic properties. It is highly effective in managing Koshthagata Vata, Udarshoola, and Bastivata by eliminating gas, enhancing Agni, and relieving abdominal discomfort. Ajwain’s sharp and hot guna helps dislodge deep-seated Ama in Amavata, reducing joint swelling and restoring movement in Urustambha and Katigraha. In Pakshaghat and Panguvaat, it helps stimulate nerves indirectly by improving gut-brain communication and clearing systemic obstructions. It also acts as a stimulant in sluggish Vata conditions and is commonly used in formulations aimed at digestive and neuromuscular correction.

17. Safed Jeera (Cuminum cyminum)

It is known for its deepana (appetizing) and pachana (digestive) properties due to the presence of cuminaldehyde, thymol, and flavonoids. These compounds stimulate digestive enzymes, helping in Koshthagata Vata (intestinal gas) and Udarshoola (abdominal colic). In Amavata, it aids in the digestion of ama (toxins), reducing systemic inflammation. Its mild carminative and spasmolytic properties ease Bastivata and promote gut motility. Although it is mildly heating, its balanced nature helps in Vata-Kapha type disorders without aggravating Pitta. In conditions like Urustambha and Katigraha, its supportive digestive action indirectly reduces Vata accumulation.

18. Kala Jeera (Bunium persicum)

This herb contains carvacrol, cuminaldehyde, and terpenoids, giving it potent antispasmodic, carminative, and Vata-pacifying properties. It promotes Agni deepana, clears Ama, and is highly effective in Koshthagata Vata, Udarshoola, and Bastivata. It also strengthens Apana Vata by regulating bowel and bladder function. In Panguvaat and Pakshaghat, its warming nature subtly stimulates nerve tone and promotes circulation. Kala Jeera’s balancing action on the digestive and nervous systems makes it an ideal adjunct in Vata-vyadhi formulations.

19. Haldi (Curcuma longa)

Also known as turmeric, contains curcumin, a powerful anti-inflammatory, antioxidant, and Vata-kapha shamak agent. It is one of the primary herbs in managing Amavata, as it digests Ama and reduces synovial inflammation. In Pakshaghat, Panguvaat, and Katigraha, Haldi enhances circulation, removes micro-obstructions, and aids in nerve regeneration. It also helps control Vrisanvriddhi and Bastivata through its shodhana (detoxifying) action. Curcumin modulates pain and swelling in Urustambha, while promoting Shiroroga relief by clearing Vata from the brain channels. Its systemic detoxification helps in chronic Vata disorders with a Pitta or Rakta component.

20. Daruhaldi (Berberis aristata)

It is rich in berberine, which has anti-inflammatory, antibacterial, and Ama-pachaka properties. It pacifies both Pitta and Vata, making it valuable in Amavata, where toxin accumulation and inflammation co-exist. In Pakshaghat and Katigraha, it improves microcirculation and helps eliminate neurotoxins. It also supports liver and metabolic health, which in Ayurveda is connected to Vata vitiation in the gut and joints. In Koshthagata Vata, Udarshoola, and Bastivata, Daruharidra reduces internal congestion and supports bowel health. It acts as a bitter tonic that restores balance between Agni and Vata across systems.

21. Ashwagandha (Withania somnifera)

It is a premier Medhya Rasayana and Balya herb, known for its adaptogenic effects due to active compounds like withanolides, alkaloids, and steroidal lactones. It directly nourishes Majja Dhatu (nervous tissue) and strengthens Snayu (ligaments), making it highly effective in Pakshaghat (paralysis), Panguvaat (lameness), and Katigraha (low backache). Its Vata-shamaka, Shothahara, and Snigdha properties restore neuromuscular function and relieve stiffness in Urustambha. In Amavata, it reduces inflammation while promoting tissue repair. Ashwagandha also acts on Shiroroga and supports brain function, calms the nervous system, and promotes restful sleep, which are essential in chronic Vata conditions.

22. Khareti Seeds (Abutilon indicum)

This herb is a Balya, Snigdha, and Vatahara herb that rejuvenates muscles and nerves. The seeds contain mucilage, flavonoids, and alkaloids that promote tissue strength, lubrication, and inflammation control. It is especially useful in Panguvaat, Pakshaghat, and Urustambha, where it helps restore muscular tone and motor function. Its nourishing properties aid in Vrisanvriddhi by reducing scrotal swelling and inflammation. In Bastivata and Koshthagata Vata, its mild laxative and demulcent nature soothes the lower abdomen and pelvic region.

23. Aaknadipatha (Cissampelos pareira)

Also known as Patha—contains active alkaloids like cissampeline and berberine, which exhibit anti-inflammatory, analgesic, and muscle-relaxant properties. Traditionally used in Vata-Kapha disorders, it supports nerve repair and relieves neuromuscular pain in Pakshaghat, Panguvaat, and Katigraha. Its Tikta-Kashaya Rasa and Laghu-Ruksha Guna help clear deep-seated Ama, making it effective in Amavata and Urustambha. It also has mild mutrala (diuretic) and Basti-shodhak properties beneficial in Bastivata and pelvic congestion. Aaknadipatha serves as a supportive detox herb in multi-herb Vata-nashak formulations.

24. Hauber (Juniperus communis)

This herb is traditionally known for its mutrala, shothahara, and Vatahara effects. It contains terpenes, flavonoids, and essential oils such as alpha-pinene and myrcene, which exhibit potent anti-inflammatory, carminative, and detoxifying actions. In Pakshaghat and Panguvaat, it stimulates circulation and assists in cleansing Srotas (body channels). For Koshthagata Vata and Udarshoola, it helps dispel gas and relieve abdominal tension. Its deepana-pachana effect supports digestion and Ama-pachana in Amavata, while its urinary benefits aid in managing Bastivata and Vrisanvriddhi. Hauber is also used in fomentation or oil forms for its external Vata-shamak effects.

25. Vayvidanga (Embelia ribes)

Also known as Vidanga, is a powerful Krimighna (antiparasitic), Aam-nashak, and Vata-pacifying herb. It contains embelin, tannins, and volatile oils, which detoxify the gut and remove metabolic waste. In Koshthagata Vata and Udarshoola, Vayvidanga eliminates intestinal gas, reduces bloating, and improves peristalsis. In Amavata, its Lekhana (scraping) action removes deep-seated Ama from joints and channels. Its influence on the nervous and reproductive systems also helps reduce Vrisanvriddhi and pelvic congestion in Bastivata. Vidanga’s antioxidant properties support nervous tissue function, aiding in recovery in Pakshaghat and Panguvaat.

26. Pushkarmool (Inula racemosa)

It is a potent Vata-Kapha shamak, Shwasahara, and Hridya herb containing alantolactone, inulin, and essential oils. Its Ushna virya (hot potency) and Lekhana guna make it ideal in conditions like Amavata, where it helps reduce joint inflammation and stiffness. In Pakshaghat and Panguvaat, Pushkarmool improves prana vata circulation and nerve function. It supports Katigraha and Urustambha by promoting musculoskeletal flexibility and reducing stiffness. Its deep-acting detoxification helps clear Srotorodha (obstruction in channels) and strengthens overall vitality. In Udarshoola, its antispasmodic nature relieves colicky pain.

27. Gokhru (Tribulus terrestris)

This herb is known for its Mutrala, Shothahara, and Balya actions. It contains saponins like protodioscin and diosgenin, which nourish the uro-genital system, pacify Vata, and strengthen the Majja Dhatu. In Bastivata, Vrisanvriddhi, and Udarshoola, Gokhru alleviates pain and inflammation in the pelvic and lower abdominal region. Its Snigdha guna helps in reducing neuromuscular dryness and weakness in Panguvaat and Pakshaghat. It also improves joint lubrication and reduces urinary obstructions.

28. Kuth (Saussurea lappa)

It contains costunolide, saussurine, and essential oils, which provide deepana, shothahara, and vatahara effects. Its Ushna-Tikshna properties stimulate digestion, remove ama, and activate stagnant Vata. In Amavata, Urustambha, and Katigraha, Kuth helps relieve inflammation, stiffness, and pain. It also clears channels of Koshthagata Vata, aiding in proper bowel movement and reducing Udarshoola. Kuth’s prabhava (specific potency) makes it highly effective in neuro-muscular conditions like Pakshaghat and Panguvaat, where it promotes circulation and cellular detox. Its aromatic and penetrating nature harmonizes with other herbs to support deep tissue relief.

29. Haritaki (Terminalia chebula)

This herb is rich in chebulinic acid, tannins, and gallic acid, which offer rejuvenating, laxative, and anti-inflammatory effects. Its primary role in Koshthagata Vata and Udarshoola lies in normalizing bowel movements and removing accumulated Vata from the colon. It enhances Apana Vata function, thereby relieving Bastivata and improving nerve signals to the pelvic region. In Pakshaghat, Panguvaat, and Katigraha, Haritaki supports neuromuscular recovery through its Rasayana and Medhya effects. It also removes Ama from the system, making it beneficial in Amavata and Urustambha.

30. Bibhitaki (Terminalia bellirica)

This herb contains belleric acid, tannins, and beta-sitosterol, which help regulate the respiratory, digestive, and nervous systems. In Amavata and Urustambha, Bibhitaki reduces joint swelling and stiffness. Its Ruksha (drying) and Shothahara (anti-inflammatory) properties are helpful in chronic Vata conditions like Pakshaghat and Panguvaat, where congestion and tissue swelling hamper nerve function. In Koshthagata Vata, it assists with proper bowel elimination, and in Bastivata, it reduces fluid retention and Vata imbalance in the pelvic area. Bibhitaki also purifies Mamsa and Meda Dhatu, aiding recovery from joint and neuromuscular disorders.

31. Amalaki (Emblica officinalis)

One of the richest natural sources of Vitamin C (ascorbic acid), also contains gallic acid, ellagic acid, and emblicanin, making it a powerful Rasayana, Pitta-Vata pacifier, and rejuvenator. Its Sheeta Virya (cool potency) calms excessive Vata while nourishing Majja Dhatu (nerve tissues), making it essential in Pakshaghat, Shiroroga, and Panguvaat. Amalaki supports Agni without aggravating Pitta, aiding digestion in Koshthagata Vata, and clearing Ama in Amavata. It promotes dhatu-poshan (tissue nourishment), restores vitality in weak patients, and supports cognitive and muscular strength. It also mildly reduces inflammation in Urustambha and Katigraha.

32. Devdaru Kali (Cedrus deodara)

This herb contains sesquiterpenes, devdarone, and essential oils, offering potent Shothahara, Vatahara, and pain-relieving effects. In Amavata, Katigraha, and Urustambha, it clears Ama, alleviates joint swelling, and improves joint flexibility. Its penetrating and warming nature relieves Pakshaghat and Panguvaat by enhancing circulation and breaking down Srotorodha (obstructions) in nerve pathways. In Bastivata and Udarshoola, Devdaru acts as a deep Vata-nashak, calming pelvic pain and facilitating the downward movement of Vata. It is especially valued for external applications (Abhyanga) and internal use in formulations like Erand Pak to combat chronic Vata disorders.

33. Vidhara (Argyreia speciosa)

It is a Balya (strengthening) and Vatahara herb with notable nervine and tonic properties. Its roots contain starch, glycosides, and alkaloids that support Majja Dhatu (nerve tissue) regeneration and strength. In Pakshaghat and Panguvaat, it helps restore nerve conductivity and muscular tone. Vidhara’s Snigdha (unctuous) and Guru (heavy) qualities are especially useful in Urustambha and Katigraha, where tissue dryness and rigidity dominate. It reduces Vata prakopa in Bastivata and Koshthagata Vata as well. As a nourishing herb, Vidhara promotes recovery from chronic neuromuscular fatigue and debility.

34. Babul Gum (Acacia arabica)

This herb is a natural exudate from Acacia arabica, rich in mucilage, tannins, and polysaccharides. It has grahi (absorbent), snigdha (soothing), and vata-pacifying properties. In Koshthagata Vata, it lubricates the intestinal mucosa and aids in smooth elimination, reducing colic and dryness. In Panguvaat, Katigraha, and Urustambha, it acts as a supportive agent by restoring elasticity and moisture to muscles and nerves. Its binding effect supports tissue healing in Bastivata and pelvic weakness.

35. Aloa (Aloe barbadensis)

Also known as Kumari, it contains aloin, emodin, and polysaccharides with proven anti-inflammatory, digestive, and Rasayana actions. In Koshthagata Vata and Udarshoola, Aloe helps ease bowel movements and relieves bloating through its natural laxative and soothing action. It reduces Ama and enhances nutrient absorption in Amavata cases. Aloe also acts as a gentle stimulant to Apana Vata, making it useful in Bastivata and pelvic pain. Its Sheeta virya and Snigdha guna aid in reducing dryness and rigidity in Urustambha, Katigraha, and even neuromuscular weakness in Pakshaghat and Panguvaat.

36. Shatavari (Asparagus racemosus)

This herb is a powerful Rasayana, Vata-Pitta shamak, and rejuvenator, containing shatavarins, saponins, and alkaloids that support Majja, Shukra, and Rasa dhatus. It nourishes nerves, muscles, and reproductive tissues, making it highly beneficial in Pakshaghat, Panguvaat, and Urustambha. In Bastivata and Vrisanvriddhi, it soothes pelvic inflammation and improves reproductive strength. Its Snigdha, Guru, and Sheeta properties counteract dryness and restore neuromuscular function. Shatavari also pacifies digestive irritability, reducing Koshthagata Vata and Udarshoola symptoms.

Method of Preparation

• Take 1 Prastha (approx. 800 ml) of dehusked, ripe castor seeds. Boil on low flame with 8 Prastha (approx. 6.14 liters) of cow’s milk until condensed (khoa) forms.
• Add ½ Prastha (approx. 384 ml) of ghee and roast gently.
• Add 2 Prastha (approx. 1.6 kg) of raw sugar (khand).
• Take each 1 tola (approx. 12 g) of Sonth, Kali Mirch, Pippali, Dalchini, Elaichi, Tejpatta, Nagkesar, Pippalimool, Chitrakmool Bark, Chavya, Kapoor, Bael Bark, Ajwain, Safed Jeera, Kala Jeera, Haldi, Daruhaldi, Ashwagandha, Khareti Seeds, Aaknadipatha, Hauber, Vayvidanga, Pushkarmool, Gokhru, Kuth, Haritaki, Bibhitaki, Amalaki, Devdaru Kali, Vidhara, Babul Gum, Aloa, Shatavari.
• Make a fine sieve-passed powder of all herbs. Mix the herbal powder with the castor mixture and sugar.
• Cook the mixture until it becomes a thick, solidified Pak. Cool and store in airtight containers.

Note

When milk is added during preparation, the Pak tends to spoil quickly. Therefore, if a long shelf life is desired, the preparation should be made without milk. The dehulled castor seeds should be coarsely pounded in a mortar and lightly roasted with ghee. Then, a thick sugar syrup (thread consistency) should be prepared, and the roasted castor seeds along with the powdered herbal ingredients should be thoroughly mixed into it and cooked to form the final Pak. This method ensures better preservation and longer shelf life of the formulation.

Medicinal Properties

• This Pak is highly beneficial for weak or debilitated individuals as it enhances strength, aids digestion, promotes regular bowel movements, and improves vitality.
• Works as a mild purgative (Mridusaraka) that clears the bowel without harsh effects.
• Functions as a Rasayana that promotes Dhatu Poshan (tissue nourishment) and physical strength.

Note

In cases of appendicitis where symptoms such as severe pain, constipation, fever, nausea, and rapid pulse are present, administering an enema with castor oil and asafoetida (Erand tail with Hingu) along with oral administration of this Pak effectively helps in relieving all associated complications.

Indications

• Pakshaghat (paralysis)
• Panguvaat (lameness)
• Amavata (rheumatoid arthritis)
• Urustambha (stiff thighs)
• Shiroroga (head-related Vata disorders)
• Katigraha (low backache)
• Bastivata (bladder pain due to Vata)
• Koshthagata Vata (intestinal gas)
• Vrisanvriddhi (scrotal swelling)
• Udarshoola (abdominal pain)

Dosage and Anupana

Take 1 to 2 tolas (12–24 grams) once or twice daily with warm milk or water.

Contraindications

• This herbal formulation does not have any side effects.
• Pregnant women, breastfeeding women, and children below 5 years should consult a healthcare provider before using this herbal formulation.

Conclusion

Erand Pak is a time-tested Ayurvedic formulation ideal for chronic and degenerative Vata disorders. It gently cleanses the gut, nourishes the tissues, strengthens nerves, and restores lost vitality. Its utility spans from rheumatic conditions to post-paralytic recovery, offering a holistic, safe, and rejuvenating therapeutic option when prepared and administered as per classical protocol.