Ayurvedic Products Making Course

Lesson 1 • Gunas and Taste Principles

Introduces the twenty attributes (gunas) and six tastes (rasas) that govern herb action. Students use these to predict ingredient effects on doshas.

Lesson 2 • Ayurvedic Anatomy Overview

Surveys the seven dhatus, three malas, and the concept of Agni. Grounds product-making decisions in physiological context.

Lesson 3 • The Five-Element Theory

Covers Panchamahabhuta and how earth, water, fire, air, and ether combine to form matter. Provides the elemental basis for understanding all Ayurvedic ingredients.

Lesson 1 • Mineral and Metal Preparations

Introduces Bhasmas, Pishti, and mineral-based ingredients used in classical formulas. Emphasizes safe handling and regulatory awareness for mineral products.

Lesson 2 • Carrier Oils, Ghee, and Bases

Examines sesame, coconut, and castor oils plus ghee as primary Ayurvedic carriers. Students select appropriate bases for different product types.

Lesson 3 • Key Single Herbs in Depth

Profiles Ashwagandha, Turmeric, Neem, Triphala, Brahmi, and Shatavari. Covers actions, contraindications, and typical use levels in products.

Lesson 4 • Classification of Ayurvedic Herbs

Organizes herbs by therapeutic action, taste, and dosha affinity. Establishes a classification system students use throughout formulation chapters.

Lesson 1 • Hygiene and Sanitation Protocols

Details handwashing, surface sanitization, and equipment cleaning schedules. Aligns practices with food hygiene and cosmetic manufacturing standards.

Lesson 2 • Essential Equipment and Tools

Identifies grinders, double boilers, scales, pH meters, and filling equipment. Students match tools to specific product types covered later in the course.

Lesson 3 • Personal Protective Equipment

Establishes PPE requirements for handling herbs, oils, and heat. Connects protective practices to food-grade and cosmetic safety standards.

Lesson 4 • Record-Keeping and Batch Documentation

Introduces batch records, ingredient logs, and production checklists. Accurate documentation supports quality control and regulatory compliance.

Lesson 1 • Water-Based Extraction Methods

Covers decoctions (kwatha), infusions, and cold macerations using water as solvent. These are the most common extraction bases in classical Ayurvedic formulas.

Lesson 2 • Alcohol and Dual Extraction

Introduces tinctures, Arishtas, and dual water-alcohol extractions for enhanced bioavailability. Students understand solvent polarity and its effect on constituent extraction.

Lesson 3 • Powder Processing and Churna

Covers grinding, sieving, and blending dry herb powders into churna formulas. Particle size directly affects bioavailability and product texture.

Lesson 4 • Oil-Based Extraction Methods

Teaches medicated oil preparation (taila) using the classical paste-water-oil method. Oil extracts form the base for massage oils, hair oils, and balms.

Lesson 1 • Herbal Balms and Salves

Produces solid balms by combining medicated oils with beeswax or plant waxes. Covers hardness testing and texture adjustment for different climates.

Lesson 2 • Principles of Topical Formulation

Explains skin penetration, carrier selection, and dosha-specific oil choices. Connects Ayurvedic theory to practical topical product design.

Lesson 3 • Massage Oil Blending

Creates dosha-balancing massage oil blends using carrier and essential oils. Students apply aroma and therapeutic rationale to blend design.

Lesson 4 • Classical Medicated Oil Production

Guides students through full taila production from herb paste to finished oil. Covers temperature control, cook time, and readiness tests.

Lesson 1 • Moisturizers and Body Butters

Produces water-in-oil and oil-in-water emulsions enriched with Ayurvedic actives. Students adjust emulsifier levels and test texture for different skin needs.

Lesson 2 • Serums and Facial Oils

Develops lightweight herbal serums and facial oils with targeted active ingredients. Covers emulsification basics and layering serums with other skincare steps.

Lesson 3 • Skin Typing in Ayurveda

Maps Vata, Pitta, and Kapha skin characteristics to ingredient selection. Provides the diagnostic framework for customizing every skincare formula.

Lesson 4 • Herbal Cleansers and Face Washes

Formulates soap-free cleansers using chickpea flour, neem, and herbal powders. Covers pH balance and gentle surfactant options compatible with Ayurvedic ingredients.

Lesson 1 • Ayurvedic Hair Care Principles

Explains dosha-related hair and scalp conditions and the classical approach to treatment. Establishes the therapeutic rationale for every hair product formulated in this chapter.

Lesson 2 • Medicated Hair Oils

Produces Bhringraj, Amla, and Brahmi-infused hair oils using the taila method. Covers scalp penetration, application techniques, and appropriate oil viscosity.

Lesson 3 • Scalp Serums and Treatments

Develops targeted scalp serums for dandruff, hair fall, and premature graying. Students select actives based on dosha diagnosis and clinical herb evidence.

Lesson 4 • Conditioners and Hair Masks

Creates rinse-out conditioners and deep-conditioning masks with herbal butters and proteins. Addresses detangling, moisture retention, and scalp health simultaneously.

Lesson 1 • Medicated Ghee (Ghrita)

Prepares classical ghrita by infusing herbs into clarified butter using the taila method. Ghrita is a primary vehicle for deep tissue delivery in Ayurvedic medicine.

Lesson 2 • Herbal Tablets and Vati

Produces Vati (herbal tablets) using wet granulation with natural binders. Covers hardness, disintegration, and weight uniformity for consistent dosing.

Lesson 3 • Herbal Jams and Lehya

Formulates Chyawanprash-style lehyas using jaggery, honey, ghee, and herbal powders. Students manage sugar concentration, texture, and microbial stability.

Lesson 4 • GMP for Ingestible Products

Applies good manufacturing practice principles specific to ingestible Ayurvedic products. Covers contamination prevention, heavy metal limits, and documentation requirements.