Mahachandhanadi Thailam

Mahachandhanadi Thailam

Water Hissop, Asparagus, Aloe Vera, Sugarcane, Rose Petals, Tubers of Lily, Petals, tubers and stem of

Lotus, the buds of the Banyan, Sacred Fig, Common Fig and Indian Laurel are some of the 41 herbs used

in the preparation of this exotic oil. The preparation of this recipe begins with the herbs processed in

fresh tender coconut water and cow’s milk. The concentrate is then processed further in Sesame oil to

bring out the amazing benefits of this oil. A close relative of the Chandanadhi tailiam, the

Mahachandhanadi thailam derives its Suffix “Maha” , meaning “The Great”, to denote the superiority

over its cousin. Recipes with the suffix “Maha” denote that this is derived from exotic and rare herbs

which deliver a higher benefit from the more commonly used oils.

Used for Abhyanga, Shirodhara and Shiroabhyanga this oil is Pitta alleviating. A therapy for intense

stress demonstrated as a burning sensation in the body and a heavy head. With its extended herb list

this preparation is the choice for extreme stress. A relevant addition to its list of benefits includes its

effect on calming the uterus.