Sandalwood is the coldest thing in the Unani cabinet. Where other coolants work on the surface, sandal was always understood to reach the heat that has settled deeper — in the liver, in the stomach, in the head that throbs after an afternoon in the sun. Laraib prepares it as a medicinal advaiyati sharbat, restrained in flavour and unmistakable in effect.
What it is traditionally used for
- Drawing off the heat that has gathered in the liver and the stomach
- Giving the heart a sense of freshness and calm
- Lending steadiness and strength to the heartbeat, as the classical texts describe
- Clearing the headache that follows exposure to intense heat
- Refreshing both heart and mind when the summer has worn them down
How it is made
Genuine white sandalwood is sourced from a single supplier, shaved fine and steeped for long hours before a gentle distillation lifts the aromatic fraction. That is blended into a low-heat sugar base so the delicate scent is not driven off. No sandal essence, artificial colour or preservative is used — only the wood itself.
How to take it
Two tablespoons in a glass of chilled water, once in the middle of the day and again in the early evening, is how it is traditionally taken in hot weather. For a heat headache, take it and rest somewhere cool for half an hour. It also mixes cleanly into cold milk.
Good to know
- Supplied in an 800 ml bottle
- DRAP registered under Product Ent. No. 0803812140
- Made from real sandalwood, 100% natural, with nothing artificial added
- Contains sugar; store cool and refrigerate once opened
Kiran Dar (verified owner) –
My father takes this every summer in Sukkur on his hakeem’s advice for the heat in his stomach. He says the burning after meals settles within a few days of starting it each year.
Fahad Butt (verified owner) –
Very cooling and the fragrance is beautiful. The flavour is subtle rather than fruity, so my children were not interested, but for the adults in the house it has become a summer staple.
Rizwan Jamil (verified owner) –
You can smell real sandal when the bottle opens, which is rare now. I take it twice a day through May and June in Multan. Expensive compared to fruit sharbats but you can see why.
Rehan Haider (verified owner) –
I work in a kitchen in Karachi and by four in the afternoon my head is pounding. A glass of this with cold water and twenty minutes sitting down clears it. Nothing else has worked as reliably.