Mahavilwadi Leham – Ingredients, Uses, and Dosage

Mahavilwadi Leham/Mahavilwadi Lehyam or Valiya vilwadi Leham is an ayurvedic medicine in the form of jam. It is used in treating Indigestion, vomiting, loss of appetite, respiratory ailments, acid peptic disease cardiac diseases, jaundice, abdominal tumors, digestive disorders, distaste, running nose, hiccup, cough, worm infestation, breathing difficulties, splenic diseases, distention of abdomen due to constipation, throat diseases like hoarseness of voice, piles/hemorrhoids, anemia etc…It is also considered superior when compared to Vilwadi lehyam or Cheriya Vilwadi lehyam.

Ingredients of Mahavilwadi Leham

Madhura Dravya (sweetening substances)

1. Guda/jaggery (Saccharum officinarum) – 4.800 g
2. Pushparasa/Madhu (Honey) – 1.333 ml

Prakshepaka Drvaya (powders to be added)

1. Vilwa moola (the root of Aegle marmalos) – 800 g
2. Sringivera/Shunti ( Zingiber officinale) – 0.480 g
3. Maricha (Piper nigrum) – 0.640 g
4. Pippali (Piper longum) – 0.320 g
5. Chavya (Piper mullesua) – 0.160 g
6. Talisapatra (Abies spectabilis) – 0.160 g
7. Kesara (Mesua ferrea) – 0.080 g
8. Pippalimula (the root of Piper longum) – 0.320 g
9. Chitraka (Plumbago zeylanica) – 0.160 g
10. Ela (Elettaria cardamom) – 0.004 g
11. Twak (Cinnamomum verum) – 0.004 g
12. Patra (Cinnamomum Tamala) – 0.004 g
13. Jiraka (Cuminum cyminum) – 0.320 g
14. Karpura (Dryobalanops aromatica) – 0.009 g

Preparation of Mahavilwadi Leham

First, the jaggery is crushed and put in a vessel for heating. When the jaggery is melted, then other powder ingredients are added and mixed well. Once it attains semisolid state, it should be allowed to cool, and honey is added and stirred well. Then it is stored for use.