Kottakkal Vilwadi Leham is a useful and incredible medicine widely used for a variety of gut-related issues such as acidity, gas, nausea, vomiting, peptic ulcers, anorexia,  burning sensation in the stomach, etc. It contains a number of digestive herbs that aid in the smooth functioning of the digestive system thus making it very efficient in the treatment of digestive disorders.

One of the key constituents of this medicine is 'Bilva', which contains sterols and coumarins, which are natural substances with antibacterial, anti-inflammatory, antiemetic, pain relief, anti-cancer, anti-diabetic, and antioxidative properties. It also includes compounds called tannins and flavonoids that aid in reducing edema (inflammation).

It reduces pain, dyspepsia, gastritis, and the discomfort associated with an abdominal colic. It promotes pitta in the body and considerably strengthens digestion and other metabolic activities due to its bitter and pungent flavor. Kottakkal Vilwadi Leham is made according to the process written in the ayurveda text of 'Sahasrara yoga' in the chapter leha prakaran.

The roots of the Vilwa plant are taken and kept in a container. The container is filled with water, which is then heated until it has been diluted by one-fourth. The solution is filtered following the boiling procedure.

The herbal decoction is the name given to the collected filtrate. Jaggery is added to the decoction and heated until it has a semi-solid consistency. The remaining components are then used in the mixture to create leham. Honey is finally added to the mixture.

It contains other useful herbs like Nagkeshar, pippali, twak, Marich, etc. The anti-inflammatory qualities of Nagkesar assist in reducing edema, redness, and inflammation. The strong extracts of this herb work well to cure acne scars, dark spots, and blemishes, which are frequently caused by oily and hyperpigmentation. 

Pippali encourages digestion. After digestion, it has a sweet taste and revitalizing qualities. a little bit hot in potency and flavor. It soothes both Vata and Kapha. The plant is beneficial for endotoxins, hemorrhoids, spleen diseases, hyperglycemia, bronchitis, and cough.

Kapha is aggravated by raw pippali. It is sumptuous, potently chilly, sweet in flavor, and hefty in nature, and it calms Pitta in the body. Kottakal vilwadi leham is overall recommended for use in treating all gastrointestinal issues, including reflux, constipation, nausea, and other gastrointestinal disorders, as well as various respiratory and immune system disorders.

It is an effective treatment for all forms of internal inflammation and worm infestations. It also maintains regular menstrual cycles and also lessens pain by regulating the correct stimulation of endocrine secretions. As a result, diabetes and levels of blood sugar can be regulated because the appropriate amount of insulin is stimulated in the blood.