Shatmulyadi Loh – Ingredients, Preparation, Ayurvedic Properties, Indications & Dosages

Abstract

Raktapitta is a complex hematological disorder in Ayurveda characterized by the internal heat of Pitta vitiating the Rakta (blood) tissue. When Pitta becomes excessively aggravated due to diet or environment, it increases the volume and heat of the blood, forcing it to “burst” through the body’s various orifices. This condition is categorized based on the direction of flow: Urdhwaga (upward through the nose/mouth) and Adhoga (downward through the bladder/rectum). It is more than a simple hemorrhage; it is a systemic inflammatory state where the blood loses its stability, requiring cooling, astringent, and “Stambhana” (hemostatic) treatments to restore equilibrium.Shatmulyadi Loha is one such formulation which manages this condition very well. Let’s discuss it in detail!

Ingredients

Take 1 Tola Each Of:

1. Tavari – Asparagus racemosus
2. Sharkara – Saccharum officinarum
3. Dhanyaka – Coriandrum sativum
4. Nagakesara – Mesua ferrea
5. Shveta Chandana – Santalum album
6. Haritaki – Terminalia chebula
7. Bibhitaki – Terminalia bellirica
8. Amalaki – Emblica officinalis (Phyllanthus emblica)
9. Shunthi – Zingiber officinale
10. Maricha – Piper nigrum
11. Pippali – Piper longum
12. Vidanga – Embelia ribes
13. Musta – Cyperus rotundus
14. Chitraka – Plumbago zeylanica
15. Shveta Tila – Sesamum indicum
16. Add 15 Tolas of Lauha Bhasma (Incinerated Iron)

Description Of Ingredients

1. Shatavari (Asparagus racemosus)

Known as a “Rasayana” (rejuvenative), it is cooling (Sheeta) and sweet (Madhura). It specifically pacifies Pitta and Vata. In Raktapitta, it acts as a “Stambhana” (hemostatic) and “Jivaniya” (life-giving) herb, nourishing the blood and cooling the internal heat that causes vessels to leak. It contains saponins and flavonoids that act as anti-inflammatory and adaptogenic agents. Its high mucilage content protects the mucosal linings, while its phytoestrogens and antioxidants help stabilize the vascular system and promote tissue repair in hemorrhagic conditions.

2. Sugar (Sarkara)

It is cold in potency and sweet in taste. It is used in Raktapitta to immediately pacify the “Ushna” (hot) and “Tikshna” (sharp) qualities of aggravated Pitta. It provides instant energy to a body depleted by blood loss. Primarily sucrose, it serves as a carrier and a quick source of glucose. In a clinical context, it helps reduce metabolic heat and provides the caloric support necessary for a patient suffering from the physical exhaustion associated with chronic bleeding.

3. Coriander (Coriandrum sativum)

Dhanyaka is unique because it is one of the few spices that is cooling. It is “Tridoshara” but especially effective for Pitta. In Raktapitta, it acts as a “Dahaprashamana” (reliever of burning sensations) and helps detoxify the blood. Rich in linalool and essential oils, coriander has significant antioxidant and anti-inflammatory properties. It acts as a mild diuretic to help clear toxins and contains vitamin K, which is essential for the blood coagulation cascade to prevent excessive bleeding.

4. Nagkesar (Mesua ferrea)

This is the premier Ayurvedic herb for bleeding. It is “Kashaya” (astringent) and “Sheeta” (cool). It specifically “shrinks” the channels to stop the downward or upward flow of blood in Raktapitta, making it a powerful hemostatic agent.  It contains mesuol and phenolic compounds that exhibit potent anti-hemorrhagic and antimicrobial activities. It helps in the contraction of small blood vessels (vasoconstriction), which directly reduces the flow of blood from ruptured capillaries.

5. White Sandalwood (Santalum album)

Chandana is the ultimate coolant. It is extremely cold and fragrant, used to treat “Rakta-pitta-hara” (remover of blood-heat). It treats the thirst and burning sensations that always accompany high-Pitta bleeding disorders. Sandalwood contains santalols which have sedative and anti-inflammatory effects on the circulatory system. By lowering systemic inflammation and reducing heart rate/blood pressure slightly through its calming effect, it reduces the pressure on weakened blood vessels.

6. Harad (Terminalia chebula)

Known as the “King of Medicines,” it is “Tridoshara.” Though it has various tastes, its “Vipaka” (post-digestive effect) is sweet. In Raktapitta, it helps by “Anulomana”—directing the flow of Vata downward to prevent “Urdhwaga” (upward) bleeding. It is rich in chebulinic acid and tannins. Tannins are natural astringents that help “precipitate” proteins, effectively sealing off small wounds and strengthening the structural integrity of the intestinal and vascular walls.

7. Baheda (Terminalia bellirica)

It is astringent and cooling. It specifically works on the “Rasa” and “Rakta” Dhatus (plasma and blood). In Raktapitta, it helps to dry up excess moisture and heat in the blood that causes it to become thin and prone to leaking. Like Harad, it is high in gallic acid and tannins. These compounds have a “styptic” effect, meaning they help stop bleeding upon contact with tissues. Its antioxidant profile also protects the liver, which is the primary site of blood metabolism.

8. Amla (Emblica officinalis)

Amla is the best “Rasayana” for Pitta. Despite being sour, it has a cooling effect post-digestion. It is “Raktapittaghna”—it specifically strengthens the blood and prevents its “burning” or decomposition caused by high heat. One of the richest sources of Vitamin C (ascorbic acid). Vitamin C is crucial for collagen synthesis; collagen is the “glue” that keeps blood vessel walls strong. By strengthening the capillaries, Amla prevents the easy bruising and bleeding seen in Raktapitta.

9. Ginger (Zingiber officinale – Sunthi)

Dry ginger is used here carefully. Unlike fresh ginger, it is “Madhura Vipaka” (sweet post-digestion), making it less aggravating to Pitta. It improves “Agni” (digestion) to ensure the other medicines are absorbed without creating “Ama” (toxins). Gingerols and shogaols improve microcirculation. While ginger is usually “hot,” in this balanced formula, it ensures that blood flow to vital organs is maintained while its anti-inflammatory properties help reduce the systemic “heat” or cytokine response.

10. Black Pepper (Piper nigrum)

Used in small quantities as a “Yogavahi”—a catalyst. It helps the heavy minerals (like Iron) and cooling herbs penetrate deep into the tissues. It clears the “Srotas” (channels) so that blood doesn’t stagnate and rot. Contains piperine, which significantly increases the bioavailability of other nutrients. In Raktapitta, it ensures that the iron (Loh Bhasma) is actually absorbed by the gut, rather than just passing through, helping to treat the resulting anemia.

11. Long Pepper (Piper longum – Pippali)

Pippali is a “Mridu” (mild) rejuvenative for the blood and lungs. It is used in Raktapitta to treat “Urakshata” (chest injuries/bleeding) and to help the liver process the blood properly. It has thermogenic properties that enhance metabolism. Research suggests it helps in blood purification and has hepatoprotective (liver-protecting) qualities, which is vital since the liver and spleen are the “roots” of the circulatory system in Ayurveda.

12. Vidanga (Embelia ribes)

Primarily a “Krimighna” (anti-parasitic). In the context of Raktapitta, it ensures that the blood isn’t being “consumed” or vitiated by internal pathogens or “Krimi” (microbes), which can exacerbate bleeding and inflammation. Contains embelin. It has significant wound-healing and antibacterial properties. By keeping the gut environment clean and reducing internal microbial stress, it allows the body’s immune system to focus on repairing the vascular system.

13. Nagarmotha (Cyperus rotundus)

It is “Grahi” (absorbent) and “Sheeta” (cold). It is excellent for “Pitta-Jvara” (Pitta fever) and Raktapitta because it dries up the excess “liquid” quality of Pitta that makes blood thin and prone to hemorrhaging. Studies show it has anti-pyretic (fever-reducing) and anti-inflammatory effects. It helps in regulating fluid balance in the body, ensuring that blood volume is stable without being “watery” or “hot,” which are risk factors for spontaneous bleeding.

14. Chitrakmool (Plumbago zeylanica)

This is a powerful “Dipana” (digestive stimulant). While hot, it is used in this cooling formula to ensure the “Loh Bhasma” (iron) doesn’t cause constipation or digestive heaviness. It “scrapes” away toxins from the blood vessels. Contains plumbagin. In very controlled doses, it stimulates the liver and improves the production of digestive enzymes. This is critical for Raktapitta patients who often suffer from “Mandagni” (weak digestion) due to the heavy nature of the disease.

15. White Sesame (Sesamum indicum)

Sesame is “Balya” (strengthening). In Raktapitta, it provides the “Sneha” (healthy fats) needed to repair the “Rukshata” (dryness) that occurs after the heat of Pitta has burnt through the tissues. It is a building block for blood. Sesame is rich in Vitamin E, calcium, and iron. Vitamin E is a fat-soluble antioxidant that protects cell membranes, including those of red blood cells and blood vessels, from oxidative “heat” damage.

16. Loh Bhasma (Incinerated Iron)

This is the core “Dhatu-strengthener.” It is “Lekhana” (scraping) and “Rasayana.” It directly treats the “Pandu” (Anemia) that results from Raktapitta. It stops the “leaking” by giving the blood “weight” and stability. This is a bioavailable form of iron oxide. Modern science recognizes that blood loss leads to iron-deficiency anemia, which weakens the heart and further thins the blood. Loh Bhasma replenishes iron stores, increases hemoglobin, and improves the oxygen-carrying capacity of the blood, aiding rapid recovery.

Method Of Preparation

Fine-powder the herbal ingredients first, then mix with Loh Bhasma and grind in a mortar and pestle.

Indications And Clinical Use

• Primarily mentioned for Raktapitta (bleeding disorders). It calms bleeding accompanied by excessive thirst, burning sensations, and vomiting.
• It is specifically used for “Urdhwaga Raktapitta” (bleeding from the upper orifices like the nose/mouth).
• If thirst and burning sensations are high, mixing Mukta-pishti, Praval-pishti, or Giloy Satva is beneficial. In such cases, use Ash Gourd juice as the vehicle.

Dosage

3-3 Ratti (approx. 375 mg), 3 times a day.

Vehicle (Anupan)

Goat’s milk, honey, butter, rock candy (mishri), Vasa juice, Ash Gourd (Petha) juice, Gular root water, etc. Taking it with Vasa juice and honey followed by goat’s milk is considered especially beneficial.

Conclusion

Shatmulyadi Lauha is a valuable Ayurvedic formulation for managing bleeding disorders (Rakta Pitta) by addressing the root cause—vitiation of Pitta and Rakta. Ingredients like Amalaki, Nagakesara, and Shveta Chandana provide cooling and hemostatic effects, helping to control excessive bleeding. Lauha Bhasma supports healthy blood formation, while herbs like Musta and Dhanyaka aid in balancing digestion and metabolism. Its combined action helps stabilize circulation, improve hemoglobin levels, and strengthen the body. When used under proper Ayurvedic guidance, it promotes natural hemostasis, prevents recurrence, and restores overall balance without causing further aggravation of Pitta.