Dasamoola Rasayanam

What it is

Dasamoola Rasayanam is a Lehyam, a thick, semi-solid Ayurvedic jam taken by the spoonful. Its name tells you both what is in it and what it is for. Dasha means ten and moola means root, so Dashamoola is the classical group of ten roots. A rasayana is a preparation taken not for a quick effect but to rebuild the body slowly over time. Put together, the name means the rejuvenating jam of the ten roots.

It is the same ten roots that go into the fermented Dasamoolaristam and the dry Dashamoola Churnam, but here they are taken further. The roots are first boiled into a strong decoction, then cooked down with jaggery and ghee until the mixture thickens into a dark, sticky paste that keeps well and is easy to take. The sweet, oily base is part of the design. It carries the action of the roots, softens their bitter edge, and makes the preparation gentle to take day after day.

What it is used for

In Ayurvedic terms Dashamoola is the foremost group for settling Vata, the dry, cold, restless quality the texts hold responsible for movement in the body and for the steadiness of the nerves. As a Rasayana, this Lehyam is reached for when Vata has risen and a person feels depleted: tired, achy, unsteady and weak at the same time.

The classic situation is recovery and rebuilding. After a long illness, after a hard stretch of work or worry, and in the slow return of strength that follows, the texts describe the body as worn down and the movement principle as unsettled. Dasamoola Rasayanam belongs to this moment. The idea is not to stimulate a tired person but to warm, ground and feed them until their own strength returns. The heavy, oily, sweet form of a Lehyam suits this aim, because it nourishes rather than clears.

How it is made

The ten roots are gathered in the two groups the texts always name together. The five greater roots come from trees: Bilva, Agnimantha, Shyonaka, Patala and Gambhari (also called Kashmari). The five lesser roots come from smaller plants: Shalaparni, Prishniparni, Brihati, Kantakari and Gokshura. Together they make the full Dashamoola.

The making follows the classical method for a Lehyam. First the roots are coarsely broken and boiled in plenty of water until the liquid reduces to a strong, concentrated decoction. This is strained, and jaggery is dissolved into it to give the sweet base. The mixture is then cooked over a gentle, steady heat, stirred without pause, until it thickens. As it cooks, a fine paste of the roots and a measure of ghee are worked in, and warming aromatic spices are often added in small amounts to aid digestion. The texts judge the jam ready by feel: when it no longer sticks to the stirring stick and holds the shape of a soft paste, the cooking is stopped. It is then cooled and stored in a clean, dry jar, where a well-made Lehyam keeps for a long time.

How it is taken

The classic way is by the spoonful, usually one to two teaspoons taken once or twice a day, often with a cup of warm milk or warm water. The warm, sweet vehicle is the traditional pairing, both to soften the taste and, in Ayurvedic thinking, to carry the building action of the roots. It belongs to the slow side of Ayurveda and is taken as a course over weeks, not as a single dose.

This entry describes the classical Ayurvedic understanding of the preparation. It is not medical advice, and anyone with a health condition should speak to a qualified practitioner.

Frequently asked

What is the difference between Dasamoola Rasayanam and Dasamoolaristam? They share the ten roots, but the form is different. The Rasayanam is a thick, semi-solid jam, cooked with jaggery and ghee and taken by the spoonful. Dasamoolaristam is a fermented liquid tonic taken diluted with water.

Why is it called a Rasayana? Because it is taken to rebuild the body slowly over time, the way you might restore something worn rather than mend it in a hurry. That is the meaning of a Rasayana, and it is why the preparation is taken as a course rather than as a one-off dose.

Which roots are in it? Five greater roots from trees (Bilva, Agnimantha, Shyonaka, Patala and Gambhari) and five lesser roots from smaller plants (Shalaparni, Prishniparni, Brihati, Kantakari and Gokshura).