Thailam
Hingsuthrigunam Eranda Thailam
Hingsuthrigunam Eranda Thailam is a classical Ayurvedic body oil cooked on an Eranda (castor) base rather than the sesame base used for most Thailam, the medicated oils of Ayurveda. The name is built on Hingu, the classical Sanskrit name for asafoetida, and Triguna, meaning threefold.
Hingsuthrigunam Eranda Thailam
- Cooked on an Eranda (castor) base, thicker and slower to pour than a sesame Thailam
- Known in classical Ayurveda for its warming quality
- Traditionally used in Ayurveda to support Vata, the Dosha of movement and dryness
- Prepared by the classical Sneha Paka method of long, low cooking
- Suited to Abhyanga in the cooler, drier part of the year
Utilisation
Stand the closed bottle in warm water for a minute or two. Pour a small quantity into the palm and work it into the skin with long, slow strokes along the limbs and circling the joints. Leave it in place for twenty to thirty minutes, then bathe in warm water. Keep away from the eyes. If you are pregnant, breastfeeding or under medical care, speak to your doctor or a qualified Ayurvedic practitioner before use. Store in a cool, dry place away from direct sunlight.
