Reference : Ayurved Saar Sangreh– Loh-mandoor-prakaran
Abstract
Tapyadi Loha is a classical Ayurvedic herbo-mineral formulation indicated primarily in Pandu Roga (Anemia), Kamala (Jaundice), Yakrit-Pleeha Vikara (Liver-Spleen disorders), Shotha (edema), and Stree Rajodushti (Menstrual disorders). It is particularly effective in post-malarial anemia and chronic debility, where depletion of Rasa and Rakta Dhatus (body tissues associated with the lymphatic system and blood) is evident. This formulation is known to boost hemoglobin levels, stimulate digestion, and revitalize organ function. It strengthens the bone marrow, enhances immunity, and improves the systemic strength of sensory and motor organs.
Introduction
In Ayurveda, the condition of Pandu (anemia) is characterized by the pallor of the skin, fatigue, breathlessness, and weakness due to impaired Rasa and Rakta dhatu (body tissues associated with the lymphatic system and blood) production. This is commonly aligned with iron-deficiency anemia and post-infectious syndromes in modern medicine. Tapyadi Loha addresses the core pathology by stimulating Agni (digestive fire), enhancing Rakta Dhatu utpatti (formation of blood tissues), and aiding in the detoxification and rejuvenation of liver-spleen functions. The presence of Raupya Bhasma (Calcined Silver Ash) makes this variant especially potent in nourishing Ojas and promoting systemic strength (Balya).
Classical Indication
Pandu (Anemia)
Ingredients (As Per Classical Text)
- Haritaki – Terminalia chebula – 2½ parts
- Bibhitaki – Terminalia bellirica – 2½ parts
- Amalaki – Emblica officinalis – 2½ parts
- Shunthi – Zingiber officinale – 2½ parts
- Maricha – Piper nigrum – 2½ parts
- Pippali – Piper longum – 2½ parts
- Chitraka Moola – Plumbago zeylanica – 2½ parts
- Vidanga – Embelia ribes – 2½ parts
- Nagarmotha – Cyperus rotundus 1½ parts
- Pippali Moola – Piper longum – 1 parts
- Devdaru – Cedrus deodara – 1 part
- Daruharidra – Berberis aristata – 1 part
- Dalchini – Cinnamomum zeylanicum – 1 part
- Chavya – Piper retrofractum – 1 part
- Shuddha Shilajit – Purified Asphaltum– 10 Parts
- Swarna Makshik Bhasma – Calcined Chalcopyrite (Gold-Pyrite Ash)– 10 Parts
- Raupya Bhasma – Calcined Silver Ash– 10 Parts
- Loha Bhasma – Calcined Iron Ash – 10 Parts
- Mandura Bhasma – Calcined Red Iron Oxide (Ferric Oxide Ash) - 20 Parts
- Mishri – Rock Sugar (Crystallized Sugar) – 32 Parts
Tapyadi Loha by Planet Ayurveda
Description Of Key Ingredients
1. Haritaki (Terminalia chebula)
It is Kashaya (astringent) in taste with Ushna Veerya (hot potency) and Laghu-Ruksha (light and dry qualities). It balances all three doshas, especially Vata (air element), and acts as a mild laxative, detoxifier, and Rasayana (rejuvenative). In Tapyadi Loha , it supports digestion, corrects Apachana (malabsorption), and enhances systemic detoxification.
2. Bibhitaki (Terminalia bellirica)
Possessing Kashaya-Ruksha rasa (astringent and dry taste) and Ushna Veerya (hot potency), it pacifies Kapha (water element) and Vata (air element) dosha. It supports respiratory health, improves metabolism, and is useful in Shotha (inflammation) and excessive mucus production. It works as a supportive herb in Pandu (anemia) and chronic infections.
3. Amalaki (Emblica officinalis)
Rich in Amla Rasa (sour taste) and Sheeta Veerya (cold potency), Amalaki is Tridosha-shamaka (balances all three doshas), especially beneficial for Pitta (fire element). It is a powerful antioxidant and Rasayana (rejuvenative), improving liver function, blood quality, and immunity in long-standing Jwara (fevers) and Pandu (anemia).
4. Shunthi (Zingiber officinale)
It has Katu Rasa (pungent taste) and Ushna Veerya (hot potency), acting as Deepana (appetizer), Pachana (digestive), and Shothahara (anti-inflammatory). It reduces Ama (metabolic toxins), corrects Mandagni (weak digestive fire), and is beneficial in chronic fevers and malabsorption syndromes (Grahani-like conditions).
5. Maricha (Piper nigrum)
Maricha is Katu Rasa (pungent taste) and Ushna Veerya (hot potency), and it pacifies Kapha (water element) and Vata (air element). It improves appetite, stimulates Agni (digestive fire), and facilitates the absorption of nutrients and medicines. It acts as a Yogavahi (catalyst), enhancing the efficacy of other herbs in Tapyadi Loha.
6. Pippali (Piper longum)
It has Madhura Vipaka (sweet post-digestive effect) with Ushna Veerya (hot potency). Pippali enhances metabolism, supports respiratory strength, and acts as Rasayana (rejuvenative) in chronic Jwara (fevers) and Pandu (anemia). It is particularly useful in enhancing Dhatu-agni (tissue metabolism) and Rasa Dhatu (plasma tissue) formation.
7. Chitraka Moola (Plumbago zeylanica)
With Katu Rasa (pungent taste) and Ushna Veerya (hot potency), Chitraka is a potent Deepana (appetizer) and Pachana (digestive) herb. It clears Ama (toxins), supports spleen and liver function, and is highly effective in indigestion and low-grade chronic Jwara (fevers).
8. Vidanga (Embelia ribes)
Katu-Tikta Rasa (pungent-bitter taste) and Ushna Veerya (hot potency) make Vidanga a potent Krimighna (anti-parasitic). It detoxifies the intestines, helps in chronic infections, and reduces obstruction in Rasavaha and Annavaha Srotas (plasma and food-carrying channels). It is useful in Pandu (anemia), Krimi (worms), and Grahani (malabsorption) conditions.
9. Nagarmotha (Cyperus rotundus)
It is Tikta-Kashaya Rasa (bitter-astringent taste) with Laghu-Ruksha (light-dry) qualities and Ushna Veerya (hot potency). It balances Kapha (water element) and Pitta (fire element) doshas, reduces inflammation, improves digestion, and helps in managing chronic fever syndromes (Vishama Jwara – irregular fevers).
10. Pippali Moola (Piper longum root)
The root of Pippali shares similar properties with the fruit but has stronger Deepana (appetizer) and Kapha-Vata hara (removes Kapha and Vata) action. It aids in strengthening digestion, breaking chronic Kapha (phlegm) obstructions, and enhancing vitality.
11. Devdaru (Cedrus deodara)
With Tikta-Katu Rasa (bitter-pungent taste) and Ushna Veerya (hot potency), Devdaru is useful in Kapha-Vata (phlegm-air) disorders. It is Shothahara (anti-inflammatory) and Vedanasthapaka (analgesic), helping relieve joint pains, Jwara (fever), and sluggish digestion.
12. Daruharidra (Berberis aristata)
It is Tikta-Kashaya Rasa (bitter-astringent taste) and has Ushna Veerya (hot potency). Daruharidra is renowned for its Raktashodhaka (blood-purifying), anti-inflammatory, and antibacterial properties. It supports liver function, reduces infections, and helps in Rakta (blood) and Pitta (bile)-related disorders.
13. Dalchini (Cinnamomum zeylanicum)
With Katu-Tikta Rasa (pungent-bitter taste) and Ushna Veerya (hot potency), Dalchini is Deepana (appetizer) and Hridaya-Uttejak (cardiac stimulant). It improves digestion, blood circulation, and helps control Ama (toxins)-related conditions and chronic Jwara (fevers).
14. Chavya (Piper retrofractum)
Katu Rasa (pungent taste) and Ushna Veerya (hot potency) make Chavya an excellent Pachana (digestive), Shoolahara (colic-reliever), and Srotoshodhaka (channel-cleansing). It removes Srotorodha (blockages in bodily channels), especially in the digestive and excretory systems, and aids in the management of Grahani (malabsorption) and Ama (toxins).
15. Shuddha Shilajit (Purified Asphaltum)
It is Tridosha-hara (balances all doshas) with Ushna Veerya (hot potency) and Yogavahi (synergistic/catalytic) properties. Shilajit enhances vitality, supports Rasayana (rejuvenation) action, and improves iron absorption and Dhatu Pushti (tissue nourishment). It is especially effective in Pandu (anemia), Jwara (fever), and Dhatukshaya (tissue depletion).
16. Swarna Makshik Bhasma (Calcined Chalcopyrite)
With Tikta-Kashaya Rasa (bitter-astringent taste) and Ushna Veerya (hot potency), it balances all Doshas (bio-energies), especially Kapha (phlegm). It is a potent Rasayana (rejuvenative) and enhances digestion, strength, and liver function. It supports Raktavardhaka (blood formation) and improves complexion.
17. Raupya Bhasma (Calcined Silver Ash)
Sheeta Veerya (cold potency) and Madhura-Kashaya Rasa (sweet-astringent taste), it pacifies Pitta (bile) and Vata (air). It enhances immunity, calms the nervous system, supports cardiac and reproductive health, and acts as a natural Rasayana (rejuvenative) in chronic diseases.
18. Loha Bhasma (Calcined Iron Ash)
Tikta-Kashaya Rasa (bitter-astringent taste) with Ushna Veerya (hot potency), Lauh Bhasma is a potent Raktavardhaka (blood builder). It is highly effective in Pandu (anemia), Shotha (inflammation), and enhances strength, stamina, and Ojas (vital immunity essence).
19. Mandura Bhasma (Calcined Ferric Oxide)
Mandura is Laghu (light), Ruksha (dry), and Ushna (hot potency). It helps in Pandu (anemia), Grahani (malabsorption), Arsha (piles), and Kamala (jaundice). It improves appetite, supports liver function, and enhances Raktotpatti (blood production).
20. Mishri (Rock Sugar)
It has Madhura Rasa (sweet taste) and Sheeta Veerya (cold potency), pacifying Pitta (bile) and Vata (air). Mishri acts as a coolant, harmonizes the formulation, improves palatability, and supports deeper tissue absorption of Bhasmas (calcined minerals) and herbs.
Method Of Preparation
- All ingredients, including Mishri, are blended and triturated thoroughly to attain a uniform fine powder.
- Then make the tablets of 3-3 ratti each (375 mg), and dry them.
- Stored in a moisture-free, airtight glass container.
Medicinal Properties
- Increases red blood cells and hemoglobin (Raktavardhak)
- Enhances digestive fire (Agnideepak)
- Tonic for liver and spleen (Pleehahara–Yakrituttejaka)
- Rejuvenator and anti-aging tonic (Rasayana)
- Reduces swelling and inflammation (Shothahara)
- Regulates the menstrual cycle and hormones (Rajonashak)
- Improves strength and vitality (Balya)
Indications
- Anemia – especially post-febrile (Pandu Roga)
- Jaundice due to liver dysfunction (Kamala)
- Hepatosplenomegaly (Yakrit-Pleeha Vriddhi)
- Post-malaria convalescence
- Menstrual disorders in women (Rajodushti)
- Dhanurvata and Grahadosha (Tetanus and viral diseases) in children
- Chronic edema with pallor
- General fatigue and loss of appetite
Impact On Dosha
- Pacifies Pitta and Kapha
- Kindles Agni and removes Ama
- Strengthens Rasa-Rakta Dhatu (body tissues associated with the lymphatic system and blood)
Dosage
3 Ratti (approx. 375 mg) Twice daily
- Anupana: With Mooli Swarasa (radish juice) or Gomutra (cow’s urine), as per the disease condition
- Advised under the supervision of a qualified Ayurvedic physician
Contraindications
- Not suitable in Pitta-dominant hypermetabolic conditions without careful supervision
- Avoided in pregnancy without clinical guidance
- Should be used cautiously in children or during the febrile stage of infection
Conclusion
Tapyadi Loha is a time-tested rejuvenating (Rasayana) formulation from classical Ayurvedic texts, designed to counter various liver-spleen disorders. It operates at a foundational level—stimulating Agni (digestive fire), enriching Rakta Dhatu (blood tissues), detoxifying the liver (Yakrit), and rebuilding physical strength. The synergy of potent Bhasmas (ash) with Deepana-Pachana (appetizer-digestive) herbs makes it ideal for chronic anemia, debility, and nutritional deficiency disorders. This formulation, when administered appropriately under clinical supervision, not only corrects pathological imbalances but also restores systemic vitality and immune resilience.
