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AVP Lodhrasavam

Lodhrasavam is a liquid Ayurvedic medicine.

Lodhrasavam is also known as Lodhrasav, Lodhrasava and Rodhrasava.


12 24 ml. one or two times a day, usually advised after food.

If needed, it can be mixed with equal quantity of water.


Avoid sweets like milk and ghee. Sugar is totally taboo. Reduce sour and salty items. For meas use old barley or wheat. Rice is not very good. Rice from fresh paddy is harmful. Do special exercise in an open place according to strength.

uses of Rodhrasava

Meha urinary disorders, diabetes

Arsha haemorrhoids

Shvitra leucoderma

Kushta skin diseases

Aruchi anorexia, lack of interest in food

Krumi intestinal worm infestation

Pandu anemia

Grahani Malabsorption syndrome, Irritable Bowel Syndrome

Sthulata Obesity

Lodhrasavam ingredients:

Lodhra (Symplocos racemosa) Stem Bark 12 g

Murva marsdenia tenacissima Root 12 g

Shati Hedychium spicatum Rhizome 12 g

Vella Vidanga False Black Pepper Embelia ribes Fruit -12 g

Bharngi Clerodendron serratum Root 12 g

Nata Tagara Valerian Root Rhizome 12 g

Nakha capparis sepiaria Fruit 12 g

Plava Musta Cyperus rotundus root 12 g

Kalinga Holarrhena antidysenterica seeds 12 g

Kushta Saussurea lappa root 12 g

Kramuka Betel nut 12 g

Priyangu Callicarpa macrophylla Flower 12 g

Ativisha Aconitum heterophyllum Root 12 g

Agni Chitraka Lead wort Plumbago zeylanica 12 g

Vishala Indravaruni Citrullus colocynthis Fruit 12 g

Twak Cinnamon root bark 12 g

Ela Cardamom 12 g

Patra Cinnamomum tamala Leaf 12 g

Nagakeshara Mesua ferrea Stamen 12 g

Bhunimba Andrographis paniculata Whole plant 12 g

Katuki Picrorhiza kurroa Root 12 g

Yavani Bishop’s weed Trachyspermum ammi Fruit 12 g

Pushkaramoola Inula racemosa Root 12 g

Patha Cyclea peltata Root 12 g

Granthi Piper longum Root 12 g

Chavya Piper chaba Root 12 g

Triphala Haritaki, Vibhitaki, Amla each fruit 12 g

Water for decoction 12.288 liters, boiled and reduced to 3.072 liters

Makshika Madhu 1.536 kg

Method of preparation:

The first set of ingredients are added with specified amount of water, boiled and Kashayam is prepared. to it, honey is added, and kept closed in an air tight container for fermentation for 15 days. After that, contents are filtered and preserved.

Reference: Ashtanga Hrudaya.