# Dhanyamla > Dhanyamla is a substance used in the Ayurvedic materia medica, from the Polyherbal fermented formulation (Sandhana Kalpana) family. Not listed in WHO monographs; recognized in Ayurvedic Pharmacopoeia as a Sandhana Kalpana (fermented preparation); widely used in Kerala Panchakarma tradition. ## Key facts - **Family:** Polyherbal fermented formulation (Sandhana Kalpana) - **Pharmacopoeia status:** Not listed in WHO monographs; recognized in Ayurvedic Pharmacopoeia as a Sandhana Kalpana (fermented preparation); widely used in Kerala Panchakarma tradition ## Names and identification | Language | Name | |----------|------| | English | Dhanyamla | | Latin/Botanical | *Fermented grain formulation (composite - Oryza sativa, Panicum sumatrense, Paspalum scrobiculatum, [Zingiber](/herb/zingiber/) officinale, Citrus aurantifolia, etc.)* | ## Key Phytochemical Constituents - Organic acids (lactic acid, acetic acid - from fermentation) - [Tannins](/reference/tannins/) - [Flavonoids](/reference/flavonoids/) - [Saponins](/reference/saponins/) - Probiotic microorganisms (Lactobacillus spp., Acetobacter spp.) - [Polyphenols](/glossary/compounds-o-q/#polyphenols) from fermented grain matrix ## How does it work? - Anti-inflammatory action through organic acid-mediated modulation of local tissue pH and reduction of inflammatory mediators in musculoskeletal disorders - Lekhana (scraping/fat-reducing) effect through fermentation-derived bioactive compounds enhancing lipid metabolism - Digestive stimulation (Deepana-Pachana) through enhancement of appetite and digestive enzyme activity via probiotic microflora and organic acids - [Analgesic](/reference/analgesic/) effect in Dhara therapy through transdermal absorption of anti-inflammatory compounds and thermal vasodilation ## Which traditional uses are supported by research? - Anti-inflammatory therapy for musculoskeletal disorders (Dhanyamla Dhara) - validated through clinical observations showing pain reduction in arthritis and myalgia - Digestive stimulant (Deepana) - confirmed through appetite-enhancing and digestive enzyme-stimulating properties of fermented acids - Obesity management (Sthoulya Chikitsa) - Lekhana (fat-scraping) property supported by lipid metabolism enhancement in clinical practice - Neurological rehabilitation (Vata Vyadhi) - used in stroke rehabilitation through Dhara therapy with documented clinical improvements ## What do recent clinical trials show? *3 further claims previously listed here could not be traced to a published paper and have been removed. An absence here means we could not identify the source, not that no work exists.* ## Recent safety updates - Generally safe for external Panchakarma applications (Dhara, Kayaseka); internal use (Virechana, Vasti) should be administered only under qualified Ayurvedic practitioner supervision - Acidic pH (~4.13) may cause skin irritation in sensitive individuals during prolonged external application; not recommended for open wounds or severely inflamed skin ## What is it made of? ### Key Active Markers - Tannins - Flavonoids - Saponins - Polyphenols - Organic acids - Probiotic microorganisms **Analytical Methods:** HPLC fingerprinting, TLC (identity), LC-MS/MS (marker quantification) ## Dosage forms and preparation **Dosage Forms:** Liquid preparation (fermented), Parisheka (pouring therapy), Dhara (stream pouring for external therapy), Avagaha (sitz bath additive) **Standard Dosage:** External use primarily: 500ml-2L for Dhara/Parisheka therapy (30-45 min sessions); Internal use: 15-30ml twice daily before meals (as digestive, in some traditions) **Bioavailability:** Dhanyamla is a fermented preparation (grains/cereals fermented in water) producing organic acids (lactic, acetic, citric). The low pH (3.0-4.5) and organic acid content ensure rapid penetration through skin during external therapies. For internal use, organic acids are readily absorbed from the GI tract. The fermentation process produces B-[vitamins](/glossary/compounds-t-z/#vitamins) and short-chain fatty acids that are highly bioavailable. No enhancement needed - the preparation itself is a bioavailability-optimized traditional formulation. **Optimal Timing:** External Dhara therapy: morning sessions preferred, patient should not be fasting. Internal use: before meals for digestive stimulation **Standardized Extract:** Not an extract - it is a complete fermented preparation. Standardize by: pH (3.0-4.5), total titratable acidity (1.5-3.0% as lactic acid), specific gravity (1.005-1.020), alcohol content (<2%). **Shelf Life:** 3-6 months (unpasteurized, refrigerated); 1 year (pasteurized, sealed in glass bottles) **Storage:** Unpasteurized: refrigerate at 2-8 deg C. Pasteurized: store in airtight glass containers at room temperature away from direct sunlight. Do not use metal containers (acid corrosion). Traditional: earthen pot storage at cool ambient temperature. **Marker Compounds:** Lactic acid, Acetic acid, [Citric acid](/glossary/compounds-c-d/#citric-acidcitric-acid), Total organic acids, Alcohol content (ethanol), B-vitamins (B1, B2, B6, B12) ### Extraction Methods - Traditional fermentation: cereals (Shashtika rice, horse gram, millet) fermented in earthen pot with water for 7-14 days - Controlled fermentation with starter culture at 28-35 deg C - No extraction per se - the entire fermented liquid is the product ### Synergistic Combinations - With [Dashamoola](/herb/dashamoola/) Kashayam for combined Dhara therapy in Vata disorders - With [Eranda](/herb/eranda/) Taila post-Dhanyamla Dhara for enhanced pain relief - With rock salt (Saindhava) added to fermentation for mineral enrichment - Combined with [Triphala](/herb/triphala/) for internal digestive use --- Canonical version of this page: https://nighantu.ageayurveda.com/herb/dhanyamla/ ## Sources - Amidha Ayurveda Herb Database (700+ herbs, CC-BY-4.0) - Web research (clinical trials, WHO monographs, safety databases) - Ayurvedic Pharmacopoeia of India Published by Age Ayurveda in the Nighantu. Educational reference only, not medical advice. Incorporates material from the Amidha Ayurveda Herb Database under CC BY 4.0.