Vernacular Names & Parts Used

Kuth Kadwi, botanically identified as Saussurea Lappa, is widely known as Kutha, Kuth Kadwa, and Costus Root in Ayurvedic and traditional herbal systems. Sourced from Indian origin, the dried mature roots (Mool) are the principal part used, recognized for their strong aroma and intense bitter profile, indicating high therapeutic potency.

Ayurvedic Properties & Common Uses

In Ayurveda, Kuth Kadwi exhibits Tikta (bitter) and Katu (pungent) rasa, with Ushna (heating) virya, making it especially effective in pacifying Kapha and Vata doshas. Classical texts describe its use in digestive stimulation, metabolic activation, detoxification, and respiratory support.

Traditionally, Kuth roots are used in Churna, Kwath, Taila, and classical formulations, often processed carefully due to their strength. Ayurvedic knowledge emphasizes controlled dosage and proper formulation, commonly under expert guidance, for supporting digestive fire (Agni), toxin elimination (Ama pachana), and overall metabolic balance.