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Rambaan Ras is a herbal metallic Ayurvedic medicine. This medicine contains purified mercury, purified sulfur, shudha vatsanabh in equal amount. The herbal ingredient of this medicine is clove, black pepper and nutmeg.
Ramban Ras is prepared by first making Kajjali (by mixing shodhit parad and shodhit gandhaka). In Kajjali, Shudha Vastsanabh, clove, black pepper and nutmeg are mixed to get a fine blend. It is further processed in Tintidak decoction or juice to get the medicine Ramban Rasa.
Ramban rasa is referenced from Ayurvedic text Bhaishajya Ratnavali. This medicine is useful in many diseases related to digestive system. It is an effective medicine for treating bloating, abdominal pain, nausea, constipation, impaired digestion, etc.
Here is given more about Ramban Ras such as indication/therapeutic uses, Key Ingredients and dosage.
Key Ingredients of Ramban Ras
Each 12 g: Shudh (purified) Parad, Shudh Gandhak, Shudh Vatsanabh, Lavang;Maricha 24 g, Jatiphal 6 g;Processed in Tintidak Swaras or Kwaath
Uses of Ramban Ras
- Digestive disorders, IBS
- Diarrhoea, dysentery
- Chronic Rheumatism, Gout
- Rasayana/tonic, Diuretic, Causes sweating
- Improves digestion and assimilation
- Useful in impaired digestion
The Dosage of Ramban Ras
Ramban Ras should be taken in dosage of 1-2 tablets, in morning and evening. In fever, take this medicine with honey, for the digestive complaints with hot water or chhachh, for cough and respiratory illness with ginger and honey. Or take as directed by a physician.