Immunity Booster Kada
Beneficial in fever
Useful in respiratory ailments
Ayush kwath comprises 4 potent immunity– boosting herbs which are known for uplifting and revitalizing your health.The immunomodulatory, antiviral, anti-oxidant, anti-inflammatory properties of Tulsi, Dalchini, Sunthi and Krishna maricha render it particularly effective in immune-regulation and for controlling infections.
Adding Ayush Kwath to your diet ensures invigorating immunity.
Ayush Kwath is a highly recommended ayurvedic remedy advised by the Ministry Of AYUSH to improve immunity and combat infections in the wake of pandemics.
TULSI : The expectorant property in tulsi mobilizes mucous from the respiratory tract and thus becomes one of the key herbs used to mitigate bronchitis and asthma. It is an excellent remedy for cough, cold and influenza. Due to its broad-spectrum anti-microbial activity, it can be used to fight infections and allergies. Tulsi is very beneficial for boosting the immune system and defending the body against infection.
DALCHINI: Cinnamon is an age-old spice with powerful antioxidant properties. Cinnamon’s anti-microbial properties extend to viruses, thus indicating it may help fight or manage infections making it a potent immune system booster. The hot and penetrating properties of cinnamon help in removing obstruction in respiratory channels and encourage circulation. It purifies the blood due its pungent and sweet taste and is used in various ailments like cough, fever and indigestion. Cinnamon is also a strong appetizer, digestive and easily pacifies thirst.
SUNTHI : Sunthi also known as dry ginger is a powerful herb used in the treatment of nausea, cold, asthma, and bronchitis. It alleviates kapha due to its hot potency and stimulates blood and vascular system. It enhances digestion and is used in reducing pain and fever. Sunthi exhibits anti – Inflammatory, antimicrobial, antioxidant properties thus helping in lowering the risk of infections.
KRISHNA MARICHA : Black pepper is considered as the king of spices due to its pungent taste and aroma. It is the best appetizer and a good anti-bacterial, antifungal herb. It is used in the treatment of cough, cold and asthma. The bioavailability enhancing properties of pepper are very beneficial in upper respiratory tract infections and chronic fever .
Boil 3 gm. (1 tsp ) in 1.5 cups of water and reduce it to 1 cup. Filter the contents and add Jaggery as per taste. Consume them once or twice daily.
It can also be used along with food or other medicines.