External-Use Tailams
External-use tailams are classical Ayurvedic oils such as Mahanarayan, Pinda and Kottamchukkadi taila, prepared to textual recipes and meant for outer application.
0 products
No products in this category yet.
Making a classical tailam is slow work. Herbs are boiled into a decoction, a herbal paste called kalka is added, and the mixture is cooked with oil, sometimes with milk, until the water evaporates and the herbs have passed into the oil. External-use tailams follow such recipes from the Ayurvedic texts.
Mahanarayan, Pinda and Kottamchukkadi are among the names you may see. They differ in herbs and base oil and have long been traditionally used in Kerala and elsewhere for massage and local application. Because the name carries the recipe, a classical tailam should list the ingredients you would expect.
These are regulated Ayurvedic products, so confirm the classical name, the external-use wording, composition, manufacturer, licence number, batch and expiry. Keep them off broken skin and away from the eyes, patch-test first, and let a qualified Ayurvedic doctor guide which tailam to use and how often. Store bottles capped and away from heat.