(1/4th)
Proportion of Water and Reduction Based on Hardness of Herbs
If the herbs are soft, then
1 part herb + 4 part water S boil and reduce to a 1/4
If the herbs are hard, then,1 part herb + 8 parts water S boil and reduce to 1/4
If it is very hard, then
1 part herb + 16 parts water S boil and reduce to 1/4
How Kashayam Is Eﬀective? Kashayam contains water soluble active principles of the herbs. Most of the
active principles of any herbs are water soluble in nature. Hence kashayam is
one of the best ways to enjoy maximum benets out of herbs. Water soluble components are readily absorbed from intestines. Hence
Kashayam are very swift in action. e freshly prepared kashayam will have medicinal herbs in active mode and
bring about fast action. How much water to add? 4 times to the weight of herbs, 8 times or 16 times of the weight of the herbs. How much water to boil and reduce? e proportion of water boiling and reduction varies. It could be 1/4th, or 1/8th
or even 1/16th. More the reduction, stronger the Kashaya, higher the concentration. What happens if the above mentioned proportion of herbs, water is not
followed? e above mentioned ratio is specied in Ayurvedic text books. If the
proportion is varied, then concentration of Kashayam will also vary. e other proportions like – herbs:water = 1:4, and 1:16 are also mentioned. But from a practical point of view, one part herb and 8 parts of water looks
more appropriate and eﬀective.Can any herb be made into Kashayam? ere are some herbs which cannot be made into Kashayam. Like clove,
eucalyptus etc, which have volatile principles which will evaporate at higher
temperatures. What is the basis for using combination of herbs while making Kashayam? Usually Kashayam is prepared based on the formula given in Ayurvedic books. ey are designed by experts based on mutual compatibility, collective
eﬀectiveness over a particular disease, one herb masking the side eﬀect of the
other, etc parameters. Can I make my own combination for my Kashayam? Seeking expert advice makes better sense when compared to self medication or
self trials. Self medication may lead to serious adverse eﬀects. Why some Kashayams are advised at 6 am and 6 pm? Usually Kashayams are administered on empty stomach. is helps in
maximum absorption of the water soluble active principles of Kashaya through
stomach and intestines. It helps to extract maximum benet out of Kashaya. However, some kashayams containing ginger, pepper etc spices may be diﬃcult
to tolerate for some patients. In such cases, it is advised 10 minutes before or
after food. Rules for Preparing Kashaya
Always use wide mouthed vessel, Iron/steel. Do not close the lid. Stir the contents continuously.Boil in mild re. (Once after the water starts boiling, continue on ~90 degree
Celsius)
Use coarse powder as much as possible. Use it afresh, in mild hot condition. In Pitta disorders, cool the Kashaya and administer. Coarse Powder vs Fine Powder
If coarse powder is used, the ltering of Kashaya at the end, will be lot easier. If ne powder is used, then the ltering will be diﬃcult, especially when
Kashaya is highly concentrated. In ne powder, ltered Kashaya may contain some precipitates. Soaking the Herbs in Water
Some people advice to soak the Kashaya herbs over night. is is a good idea, if Kashaya is made in bulk. is makes the extraction of
chemicals from the herb to water medium very easy. But some herbs such as fresh brahmi, Bhringaraja or Shatavari may get spoilt
if soaked over night. Traditional Dose: 50–100 ml in divided dose per day. Generally 20–80 ml, in divided dose. Market available concentrated kashaya – 10–20 m l, mixed with equal part of
water, and administered. Time of Kashaya Administration
Ahara Rasa pake Sanjaate – after the digestion of food.•
•
•
•
•
•6 am and 6 pm (empty stomach)
30 minutes before food. Based on disease, administered even after food. Additives to Kashaya
Based on the requirement, as per the disease, various additives are added to the
herbal tea, just before administration. If sugar candy/sugar is to be added –
In Vata Dosha – 1/4th part of Kashaya
In Pitta Dosha – 1/8 part of Kashaya
In Kapha Dosha – 1/16th part of Kashaya
If honey is to be added –
In Vata Dosha – 1/16th part of Kashaya
In Pitta Dosha – 1/8 part of Kashaya
In Kapha Dosha – 1/4th part of Kashaya
If powders are added –
Cumin, guggulu, Kshara, Salt, Shilajit, Hingu, Trikatu – Ginger, black pepper,
long pepper – dose is 3 grams. If liquids are added –
Such as milk, ghee, jaggery, oil, cow urine etc, dose is 12 grams. Concentration of Kashaya
More the concentration, higher the eﬀect, lower will be the dose.Lesser the concentration, lower the eﬀect, higher will be the dose. Uses of Kashaya
For oral administration
For washing of eyes (Triphala Kashaya)
For dripping or washing wounds (Triphala, Panchavalkala Kashaya)
For gargling – ginger decoction with honey to cleanse throat
For Basti – enema treatment
To prepare herbal ghee & oils, herbal jams, fermented liquid preparations,
syrups and tablets. Preservatives in Market Available Kwath
Most market available kashayas contain preservatives (Sodium benzoate,
parabens)
Market Available Kashaya Concentrated
Most market available kashaya are concentrated, to add less preservative. Always mix equal part of water, just before administration. Eg: 10 ml, mixed with 10 ml of water. Shake the kashaya well before mixing with water
Do not heat the market available Kashaya. Kashayam Tablet/Kwatham Tablet
Kashaya is concentrated further, added with additives, tablets are prepared. Dose: 2 tablets 2 times a day before food.It contains lesser amount of preservatives, easier to administer. Kashaya vs Market Kashaya vs Kashayam Tablet
Self made is better than market available Kashaya. Kashaya is better than Kashaya tablet. In Kashaya, the medicine is in liquid
form so the absorption will happen faster when compared to kashayam tablets. Kashayam tablet are also called Kwatham tablet. Shelf life Kashayam tablet – 2 years
Kashayam – 3 years
Self made – 6–8 hours
Advantages of Kashaya
Easily digested and absorbed
Readily available for therapeutic action
Very eﬃcacious
Wide variety of herbs for wide variety of diseases
It is useful to prepare secondary dosage forms (such as ghee, oils, Arishta,
Syrups etc)
Disadvantages
Bad taste
Higher dose
Diﬃcult to carry and measure dose
Volatile spices such as clove cannot be made into kashayam
Very limited shelf lifeExamples for Kashayam –
Dry Ginger decoction: digestion and respiratory problems
Cinnamon, ginger, black pepper, Guduchi – Giloy – Tinospora cordifolia
kashaya for fever. Black pepper Kashaya – detox. Turmeric, black pepper, ginger, onion, cu min – H ay fever
Kada/Kadha
Kada is the fermented version of Kashaya, meant to increase shelf life. Kashaya S Add jaggery S add fermenting agent (Dhataki – Woodfordia
fruticosa ower) S fermentation, lter. Eg: Mahamanjishtadi Kada
Kashaya vs Syrup
Syrup can be preserved for long. Kashaya is more eﬀective. Syrup – more suitable to improve weight, nourishing Kashaya etc. Kashaya vs Churna (Herbal Powder)
Kashaya does not contain volatile principles. Churna (herbal powder) contains. Kashaya is readily absorbed into the body when compared to Churna. Kashaya is less contaminated than Churna. Churna has higher shelf life (2–4 months) compared to Kashaya.17. Kashayam Preparation –
Easy Rules to Follow
Y
Kashayam is an Ayurvedic dosage form having water soluble active principles
of herb(s). Any kashayam that you prepare at home, the following rules should
be followed to ensure maximum eﬃcacy, purity and safety of Kashayam. Use Wide Mouthed Vessel – Always, while preparing Kashayam, use a wide
mouthed vessel. is will help in early and easy evaporation of water and
quickens the process of boiling. Mild Fire – To make kashayam, always use mild heat. Intense heat may cause
charring of herbs inside the vessel. During kashaya preparation, active
principles of herbs are transferred into the medium of water. is has to
happen slowly. Size of Herbs – e size of herbs should be neither too large nor too ne. Coarse powder of herbs is best to prepare good quality kashayam. Use Only Dry Herbs – Except for a few herbs, most of the herbs used in
preparing Kashayam are used in dry form only. Do Not Cover with Lid – While making kashayam, the vessel should not be
covered with lid. If lid is covered, the boiled water will get condensed and will
again fall back into the vessel. We need to boil the herbs in open air. Continuously Stir and Watch – roughout the procedure, the herbs coarse
powder should be continuously stirred and watched. is will avoid charring
of herbal powders.Proportion of Herb and Water and Reduction – For any kashayam,
generally herb is to water ratio is 1:4 or 1:8
e kashayam should be boiled till the total water quantity in the vessel
reduces to a 1/4 or 1/8. Take Care While Filtering – Use a clean cloth to lter kashayam. Filter the
kashayam when it is still mild hot. Use It Before 4 hours – Once prepared Kashayam should be used within 4–5
hours after preparation. If it is kept for too much long time, then it may get
spoilt. Do Not Reheat Kashayam – Once prepared kashayam should not be re-
heated. is may spoil the active herbal principles in the kashayam. Do Not Re-Use the Same Herbs, Once Used for Kashayam – e herbs used
to prepare Kashayam should be thrown out after preparation. It should not be
re-used.1. 2.18. 7 Common Mistakes to
Avoid with Herbal Tea
Y
Weight loss, cholesterol balance, reduction in asthma, fever, cold attacks are
the few major benets of herbal tea. Avoid these mistakes to enjoy optimal
health benets of green tea. Herbal Tea – Mistakes to Avoid
Adding Milk to Herbal Tea
a. If your herbal tea is very spicy and you want to give it to children, it
makes sense to add a little milk (5–7 teaspoons to a cup) to calm
down the extra spice. b. If your herbal tea mix contains Tulsi (Holy basil) as an ingredient,
then it is best to avoid adding milk. Milk and Holy basil are
incompatible with each other. Look in the list of ingredients. c. If you are taking herbal tea for reducing weight, then do not add
any milk to it. Milk is rich in nutrition. It is administered to gain
weight. Hence, it does not serve your purpose of losing weight. Adding Sugar
One of the purpose of herbal tea is to nullify the eﬀects of sugar on
your health. Hence it does not make sense to add sugar to it. Substitutes for Sugar: Honey – not more than a teaspoon is a good
choice. Honey helps you to lose weight, so also the herbal tea. So, there3. 4. 5. 6.is a good function match. But you cannot add honey to a very hot
herbal tea. is is because honey with very hot food stuﬀs is contra
indicated. If you wish to add honey, wait for the herbal tea to cool
down a bit. en add honey and enjoy. Do not add more than a teaspoon of honey. If not honey, you can add a little jaggery (Gur, Gud) to it. But excess
of jaggery is meant for weight gain. So, honey is better. Re-Heating
If you prepare herbal tea, it is best to consume it when it is freshly
made. Do not store it for the later time, re heat and drink it. Re-
heating herbal tea is very against to Ayurvedic principles of
medicine/food preparation. It burns out all the active ingredients of the
herb. Having Too Hot or Cold Tea
If you are of Pitta body type, or Pitta aggravated symptoms like
excess burning sensation, excess bleeding, etc, and then allow the tea to
cool down to lukewarm before drinking. If you have Vata or Kapha body type, then you can drink it when it
is hot. Closing the Lid of the Vessel While Making Herbal Tea – As Per
Ayurveda, the vessel should be open so that water evaporates. Stirring the ingredients while you are making the herbal tea makes
the tea richer with herbal active ingredients. Taking Herbal Tea without Consulting a Health Expert
Lean diabetic patients, people who have recently undergone
Panchakarma treatment (within 2 months of time), people who arealready taking many herbal medicines, people who are excessively tired,
might not require herbal tea. It may cause worsening of the symptoms. So, consult your doctor.19. Pramathya – Weaker
Form of Decoction
Y
is is modied form of herbal decoction. is herbal decoction used
especially to improve digestion strength. Reference: Sharangdhara Samhita Madhyama Khanda 2nd chapter (in the
context of Kashaya chapter)
Pramathya word is derived from Upasarga ‘Pra.’ Here ‘Pra’ means
Prakarsena, it in dicates the churning process which is done in Pramathya. Method
One part of herbs is made into paste. It is added with 8 parts of water, taken in
a vessel, boiled in mild re till the total quantity reduces to a quarter. It is ltered with a clean cloth. Obtained product is called Pramathya. Dose is 50–100 ml per day. Pramathya vs Kashaya
In Kashaya, Kashaya – 16 parts of water is added to 1 part of herb, boiled and
reduced to 1/4 or 1/8 or 1/16 parts. Large amount of water S reduced to get a very small amount of Kashaya
Eg: 50 g herb coarse powder + 800 m l water S 50 or 100 ml. S Kashaya.Pramathya 50 g herb S paste S 400 ml of water S boil and reduce to 100
ml S administered. e level of herb concentration in the nal liquid is more in Kashaya than
Pramathya. Kashaya >Pramathya. Kashaya is used in severe stages of disorders. Pramathya is used in moderately aggravated Doshas. It is used in medium
stage of disorder. Example
Musta – Nut grass (root) – Cyperus rotundus
Indrayava – Seeds of Kutaja – Bark of Holarrhena antidysenterica
Pramathya S Cool it down S honey S diarrhoea, dysentery with bleeding –
as in Ulcerative colitis.20. Ayurveda’s Take on Re-
boiling Water and Herbal
Teas
Y
Re-boiling water, in the context of this article means, boiling once, allowing
cooling down and then again boiling it. Ayurveda does not approve of this. e Above Sanskrit verse Means the Following –
Once any liquid, water or kashayam (decoction) is boiled and cooled down, if
it is re-heated, that liquid acts like poison. Besides water, this rule also applies to –
Ghrita – herbal ghees
Taila – herbal oils
Paneeya – herbal drinks and juices involving boiling process
While making Leha – herbal jams like chyawanprash, we make the Kashaya
(decoction/herbal tea) rst and then to it, other jaggery or sugar etc are added
and re-heated. In this case, the Kashaya is not allowed to cool down and as soon as Kashaya
is ready, we just add the other ingredients and continue heating. So, the above
rule does not apply here. About Making Oils, Avalehaere is another rule while preparing herbal ghee, herbal oils, jams etc. It is
best to prepare these oils, ghee and herbal jam in more than one day. is is
because; the night time has its own benecial eﬀect on the product. But here, it cannot be considered as re-boiling. Because, once Kashaya is
made, it is added with sugar/oil/ghee. en boiled for some time and then the
boiling is continued on the next day. Here, the boiling is a continuous process
and we are not re-boiling the nished product. For Using Oils for Massage
Some practitio ners heat the massage oil, just before starting massaging. is is
ne in winters and in cold climate places. Because, if we massage extremely
cold oil, it may cause Kapha increase, leading to joint stiﬀness or Vata Dosha
increase. So, heating the oil just above the room temperature, before massage is
agreeable. Can we heat the market available kashayam, before consumption? No. ere is a wrong assumption to heat the ready – made kashayam that is
available in the market, before consumption. is can be very dangerous. Not
only the Kashaya, even the preservatives also get heated, leading to complex
unhealthy mix. It may cause worse diseases than the patient already is suﬀering
with. Logic
Why Re-boiling water makes it poison? e answers are not totally convincing. Here is some eﬀort:
e water contains dissolved gases and minerals. Once they are boiled, they
reach an activated stage. But if they are cooled and re-boiled, their complex
interaction makes it poisonous or unhealthy to consume. In Ayurveda, it leads
to formation of Ama – a product of altered digestion and metabolism.Minerals that are good for us in small doses, such as calcium salts, can be
very harmful when re-boiled and can lead to kidney stones and gallstones. What is wrong with re-boiling Kashayam, herbal ghee, oils etc? Kashay – decoction simply means boiling herbs with water for some time,
ltered. Like all cooked foods, Kashaya is told to be taken when it is freshly made
and in hot condition. Kashay making itself is a form of cooking. Only in high
Pitta condition, a freshly made kashay is allowed to cool down before
consumption. So, when kashay is freshly made, the water soluble active principles of herbs
are in activated, charged condition. is when consumed, gets easily absorbed
and quickly show their benets in the body. But if Kashayam is re-heated, after cooling down, it loses the charge of active
principles and they become very hard for digestion, leading to production of
ama – a product of altered digestion and metabolism. is further leads to
onset of many diseases. Same is the case with herbal jams, herbal ghees and herbal oils. is Rule also Applies to Cooked Food
Heating is a process of charging up the active principles in the food and herbs
that we consume. Once they are charged up and activated, they have to be consumed so that
their energy and total of their phyto-nutrients are easily absorbed by the body. But once after they cool down and again re-heated, they are not as charged
as previously, leading to erratic absorption. Reference: Kaiyadeva Nighantu – Drava Varga
Sharangdhara Samhita Prathama Khanda 121. Kashaya Home Remedy
for Fever
Y
Ayurveda oﬀers many home remedies in combination of herbs and dosage
forms for fever. In fever, Kashayam (water decoction) is mainly used, because it
gets absorbed quickly and brings about swift action. Here we learn about one
such powerful Kashayam home remedy for fever. Ingredients
Guduchi powder – Stem of Indian Tinospora – Tinospora cordifolia – 5 g rams
Dashamula – group of ten roots. Available online herb stores – 25 g rams
e Dashamoola are –
Bilva – Aegle marmelos
Agnimantha – Premna mucronata
Shyonaka – Oroxylum indicum
Patala – Stereospermum suaveolens
Gambhari – Gmelina arborea
Brihati – Solanum indicum
Kantakari – Solanum xanthocarpum
Gokshura – Tribulus terrestrisShalaparni – Desmodium gangeticum
Prishnaparni – Uraria picta
Water – 200 ml
Procedure
Guduchi + Dashamoola – 25 grams together is added to 200 ml of water,
boiled in mild re, and reduced to 50 ml. Filtered. How to take? is Kashayam is taken in a dose of 10–20 m l two times a day before food. Once prepared kashayam can only be stored for one day. If you prepare this kashayam in the morning, you can have the same
Kashayam at night, without heating. How it is eﬀective? Guduchi is one of the widely used herbs in treating fever. It is potent
antipyretic herb. Dashamoola group of herbs is very potent anti inammatory. When can one use it? is Kashayam can be used as a co drink in any type of fever. It can also be used along with other fever medications that you might be
taking.•22. Kashaya Home Remedy
for Fever and Cold
Y
Ayurveda has many powerful herbs with antipyretic (relieving fever) benets. Here is a simple Kashayam home remedy for fever and cold using four choicest of
anti-fever Ayurveda herbs. Ingredients
6 Grams of each of
Amla – Indian gooseberry – Natural coolant, anti oxidant. Guduchi – Indian Tinospora – Potent antipyretic, anti viral and anti bacterial
herb. It is widely used herb in many Ayurvedic medicines for fever. Chitraka – Plumbago zeylanica – Anti pyretic herb. Pippali – Long pepper – Piper longum – Good for fever, indigestion and cold. How to do? 6 Grams of each of these herbs – total 24 grams is added with 200 m l of water. Take it in wide mouthed vessel, boil it in mild re. Stir continuously. Boil and reduce it to 50 ml. is is a kashayam (water decoction preparation). Dose
10–15 ml of this Kashayam 2 times a day before food is helpful to
improve digestion, relieve fever and cold.•
•
•In Ayurveda term, this remedy is told to help in fever occurring due to
Kapha imbalance. Once prepared Kashayam can be kept only for a period of 12–15 h ours. Re-heating of this kashayam is not advised.•
•
•23. Dashamula Kashayam
with Castor Oil for Low
Back Pain
By Dr. Raghuram Y.S. MD (Ay)
Y
Ayurveda provides a lot of time tested formulations and treatments for
eﬀective healing and cure of low back pain. Dashamula Kashayam and castor
oil forms a useful and highly eﬀective combination in warding oﬀ the low back
pain. Dashamula Kashaya – Castor Oil Combination
Reference – Yoga Ratnakara, Vata Vyadhi Chikitsa chapter, verse 164
Benets –
Useful in low back pain, sciatica, sacral pain, tail bone pain, knee pain and
constipation. Method of Preparation
Materials needed –
Roots of Dashamula (Roots of 10 herbs taken individually)/Coarse
powder of Dashamula (10 herbal roots) It is available in the market. Water
Big vessel•
•
•
•Stove
Sterile cloth/sieve
Bottle or small vessel for collecting the ltered Kashayam
Castor oil
Method of Preparing Kashayam
Dashamoola is the group of 10 herbs. It is readily available in herbal stores. It
is a combination of roots of –
Bilva – Aegle marmelos
Agnimantha – Premna mucronata
Shyonaka – Oroxylum indicum
Patala – Stereospermum suaveolens
Gambhari – Gmelina arborea
Brihati – Solanum indicum
Kantakari – Solanum xanthocarpum
Gokshura – Tribulus terrestris
Shalaparni – Desmodium gangeticum
Prishnaparni – Uraria picta
e roots of Dashamula are taken in coarse or ne powder format. e
combination is boiled with 16 times water in a big vessel. It is boiled until 4
times (parts) water remains, i.e. reduced to 1/4 quantity of the content. Say for example 2.5 grams of coarse powder of each drug summing up to 25
grams is boiled with 16 times i.e. roughly 400 ml water and reduced to 100ml. e decoction thus prepared is ltered through a sterile cloth or sieve into a
bottle or small vessel. It is used in 2 divided doses i.e. 50 ml in the morning
and 50 mlin the evening before food. If the disease demands administration of
an extra dose, the quantity of powder of the herbs and water is proportionally
increased. Method and Dose of Combination
e Dashamula Kashayam is taken in 50 ml quantity (freshly prepared) or 10–
15 ml Kashayam diluted with 30–45 ml warm water (readily available bottled
kashayam). To this 5–10 ml edible castor oil is added. e ingredients are mixed well and administered as oral consumption. When to use and how many times to take? e combination works best when given at evening, at least an hour before
dinner. Some people might have intolerance to castor oil. ey need to consult a
doctor before trying this remedy. Limitations
e formulation might not be the sole remedy for back pain and allied
problems. It is the best shot when the condition is mild or moderate. All
people might not tolerate the taste, smell and or eﬀect of castor oil. is remedy is not suitable for people with from diarrhoea, sensitive or sore
stomach, dysentery, haemorrhoids, vomiting or nausea.24. Easy Ayurveda Home
Remedy for Fever And Cold
Y
A simple home remedy for fever and cold can be prepared with three easily
available herbs. is home remedy for cold and fever is prepared in the form of
Ayurvedic kashayam. is home remedy is especially benecial if the fever is of
viral origin. Here is the detailed method of how it is prepared. Ingredients
Dry Ginger – 10 grams,
Hareetaki (Harad) – Terminalia chebula – 20 grams and
Guduchi – Indian Tinospora (giloya) – 30 grams. How to prepare home remedy for fever and cold? Coarse powder of these three herbs is taken in a clean wide mouthed vessel. Add 800 ml of water into the vessel, leave it for 2–3 h ours. Boil this mixture of herbs and water in mild re till the total water in the
vessel is reduced to approximately 200 m l.
After heating till only 200 ml of water remains in the vessel, put oﬀ the
stove, take the vessel out and lter the contents. e ltered liquid is the home remedy. Precautions: All the general precautions and rules of kashayam making should
be strictly followed.Dose: 10–15 ml once or twice in a day, half an hour before food. Benets
is kashayam is traditionally used in the treatment of fever and cold. It increases immunity. It improves digestion capacity by correcting the enzymes in stomach and
intestines. It is eﬀective against cold associated with fever. Ginger and giloya have potent antiviral properties. Hence this can be used in
viral diseases. Daily intake of this kashayam for a period of one month is very helpful in
people suﬀering from recurrent fever and cold. Precaution: It is better to try this home remedy only after seeking professional
advice.•
•
•25. Home Remedy for Body
Heat, Burning Urination and
Abdominal Pain
Y
Excess body heat, burning urination, related abdominal pain and burning
sensation in palms and feet – all these symptoms suggests towards Pitta. Suppose you come home from hot Sun you may require a simple drink to cool
body heat fast. Here is an easy to prepare quick home remedy using Amla and
Jaggery. Amla in Ayurveda
One of the peculiar feature of Amla is, its qualities blend in with other
ingredients. For example, jaggery is sweet and has Pitta balancing eﬀect. When
you give jaggery processed with Amla, it further enhances its Pitta balancing
eﬀect. is simple principle is used in the following traditional Ayurvedic
home remedy. What you need? Amla churna (Amla powder) – 25 grams (1 part)
water – 200 ml (8 parts)
Jaggery – 3–5 grams
Procedure
Take Amla powder in a wide mouthed container, add water to it, boil in mild
heat, stir continuously and reduce it to approximately 50 ml, lter it, allow it•
•
•
•to cool it down. Take 10–20 ml of this amla drink along with 3–5 g rams of jaggery powder. It can be taken before food for maximum eﬀect. It can be taken once or twice a day. Once you prepare it, it can be stored for only one day. Means, everyday, you
need to make the home remedy afresh. It can be taken upto 2–3 weeks for good results. Note
e above mentioned method of boiling amla with water is Kashayam. Usually
all Kashayams are given when they are mild hot. But here, we are letting it cool
down, before taking it. For making this home remedy, either coarse powder or ne powder of Amla
can be taken. Contra Indication: People with diabetes may skip this. Benets
It relieves body heat, improves digestion. It is a good home remedy for burning urination. It is an ideal home remedy for Pitta. If your doctor has advised pitta diet to you, this home remedy for you.26. Giloy Ayurveda Home
Remedy for Fever and
Anorexia
Y
When it co mes to Ayurvedic medicine for fever, Giloy (Indian Tinospora) is an
essential ingredient. is remedy is especially useful in fever associated with
lack of interest in food. What you need? Giloy – Guduchi 25 grams – coarse/ne powder
Water – 400 ml
Long pepper – Pippali – 2–3 pinches – ne powder
Honey – 1–2 teaspoons
First Step – Preparation of Guduchi Kashaya
25 Grams of Giloy is added with 400 ml of water, boiled and reduced to 100
ml. 1 ounce of Tinospora is added with 16 ounces of water, boiled and reduced
to 4 ounces. e boiling should be done in mild re, in an open vessel, with continuous
stirring. Second StepTo the freshly prepared Tinospora kashaya, 2–3 pinches of long pepper are
added and stirred well. How to take? 20–30 ml of this Kashaya is taken along with one teaspoon of honey, once or
twice a day, 10 minutes before food. e dose can be even little higher based on strength of the disease and
patient. Benets
Useful in fever, chronic fever and associated indigestion and anorexia. How does it work? Tinospora is a known antipyretic herb of Ayurveda. It is widely used in many
Ayurvedic medicines for fever. It also boosts immunity. It has antiviral and
antibacterial action. Long pepper is again very useful against fever. It boosts liver and spleen
function. It is an excellent anti inammatory spice. Honey acts as a vehicle, besides bringing about anti bacterial and anti
inammatory actions. How long to take? It can be taken for 3–4 weeks, based on doctor’s advice. Side Eﬀects
In a very few people it may cause slight burning sensation. It is safe in children and lactating mothers. Better to avoid in pregnancy or
seek doctor’s advice.27. Home Remedy for
Goitre Using Kanchanar
Y
Let us learn about a general home remedy for goitre, cysts, nodules and other
types of growths that are seen at neck. It is a traditional Ayurvedic home
remedy using an herb called as Kanchanara. What you need? Kanchanara (Bauhinia variegata) bark powder – 10 g rams
Water – 160 ml
Ginger powder 1–2 grams
How to prepare? 10 Grams of coarse bark powder of Kanchanar is added with 160 ml of water,
boiled and reduced to 40 ml. While boiling, mild ame is maintained, the contents are continuously
stirred. Boiling should be done in a wide mouthed vessel. After reducing the content to around 40 m l, the contents are ltered. is is known as Kachnar Kashayam/decoction. is water decoction in a dose of 10–20 ml, once or two times a day, 30
minutes before food along with 1–2 grams of ginger is administered.Indication: Goitre, cysts, growth, lymphadenitis, etc in throat. How it works? Kanchanara is a known herb to reduce the tumours, cysts, nodules etc. It is the
main ingredient of a famous Ayurvedic tablet called Kanchanar Guggulu,
which is again used in the said conditions. How long to take? It can be taken for a period of 2–3 months, based on doctor’s advice. Side Eﬀects
It is not recommended during pregnancy and lactation period. It is best to take up this home remedy only under strict medical supervision. Once you prepare the Kashayam, better to use it when it is hot/lukewarm. Or, if you prepare in the morning, at the best you can use the same
Kashayam in the evening. It should not be used beyond one day. It should not be re-heated.•28. Home Remedy for Gout
Using Giloy
Y
Gout is a type of joint disorder. It usually aﬀects greater toe. As per Ayurveda,
it is caused due to Vata imbalance along with blood vitiation. Hence it is called
as Vatarakta in Ayurveda. ere is a section in Ayurveda, where single herbs are
specically mentioned for specic disease. Giloy (Guduchi) is mentioned as
specic remedy for gout. What You Require
Guduchi/Giloy/Indian Tinospora – 25 grams – coarse powder is better, if not,
ne powder will also do. Water – 400 ml of water. How to do? Mix Guduchi powder into water and keep it on re. We gonna make Guduchi
Kashayam. Heat it in mild re. Stir continuously. e vessel should be wide
mouthed. Boil it slowly and reduce the water proportion to 100 ml. Filter it
and use it for drinking. Dose: 30–40 ml once or twice a day before food. Hitch: Slightly bitter. Rules
All rules for making Kashayam apply in this procedure.•Each day, the Kashayam needs to be prepared fresh. Once prepared
Kashayam can be stored only for 10 h ours. Benet: It is told in Ayurveda that this Guduchi Kashayam should be
administered to the Gout patient for a long time, for 2–3 m onths. How it works? Guduchi is a potent immuno – modulator and anti inammatory herb. It
relieves pain and inammation. Side Eﬀects
It is useful in diabetes as well, as it helps control blood sugar level. Hence
people undergoing diabetes treatment should consult their doctor before
following this home remedy.29. Ayurvedic Home
Remedy for Urine Infection
and Painful Urination
Y
Urinary conditions are one of the areas in which Ayurveda oﬀers many options
of treatment. Here is an easy to prepare home remedy for urine infection and
painful urination. Ingredients
Giloy – Indian tinospora – Tinospora cordifolia – 5 grams
Ginger – 5 grams
Amla – Indian gooseberry – 5 grams
Ashwagandha – Withania somnifera – 5 grams
Gokshura – Tribulus terrestris – 5 grams
Water – 200 ml
Procedure
All the ve ingredients are taken in coarse/ne powder form. Added with 200
ml water, boiled in a wide mouthed vessel under mild re. e mixture is stirred continuously throughout the procedure. After the liquid gets reduced to 50 ml, heating is stopped and mixture is
ltered.Dose
10–20 ml of this Kashayam two times a day half to one hour before food. Kashayam can be preserved for 12 hours. But re heating is not
recommended. If you prepare it in morning, you can use the same kashayam in
the evening. Benets
Useful in UTI and recurrent infection. It relieves painful urination. It helps to calm Vata and Pitta. It relieves bladder pain and diﬃculty with urination
Useful to urinary stones
Useful to relieve burning urination. How does it work? Tinospora – Powerful anti inammatory herb, has immuno modulating
action. Relieves urine infection. Ginger – Power anti inammatory, improves metabolism
Amla – natural coolant, powerful anti oxidant. Ashwagandha – Regularly used in Ayurvedic medicines for urinary tract
infection, powerful anti oxidant. Gokshura – Widely used in most of the Ayurvedic medicines used in urinary
diseases and calculi.30. Ksheerapaka – Herbs
Processed in Cow Milk
Y
Milk has its own medicinal properties. It is a coolant. Some herbs are processed
with milk and water together = Ksheerapaka. Very hot substances can be processed with milk to reduce intensity. Milk
makes the product tastier, protects stomach and intestinal mucosa, reduces Pitta
and promotes Kapha dosha. Ksheera = Milk
Paka = Cooking, processing
Ksirapaka is the one of the unique preparations of Ayurvedic pharmaceutics. Here milk is used as a media for the formulation. Because milk is a emulsion form, having capability to dissolve mainly water
soluble, protein soluble and fat soluble ingredients from the herbs. Milk is also having antacid activity . Because of nutritional value of milk it is used in dietic regimen, and as well as
medicine. Some children will have severe lactose intolerance. Still parents wish to
administer milk. Process milk with ginger, turmeric and black pepper/cumin S Ksheerapaka
S administer.Because of its palatability, it ca n be used easily for treatment purposes. Because
of alkalinity of milk and its antidote activity Ksirapaka can be used in wide
range. Usually astringent and spicy herbs are used for the preparation of Ksirapaka
Eg: Arjuna Ksira Paka. Reason is that because of the irritability of the
astringent taste, acceptance of these drugs in direct form is comparatively less. Hence ancient Ayurvedic scholars have made a step to make the palatable
form of Kasayarasa Dravyas by the name of Ksirapaka. Synergetic action of both milk and medicinal drugs also achieved by means of
this formulation. Cow Milk Benets
Jeevaneeya – promotes long life,
Rasayana – anti aging, rejuvenating
Kshataksheena hita – good for those emaciated after chest injury
Medhya – increases intelligence,
Balya – strengthening
Stanyakara – promotes breast milk production
Sara – helps easy movement of the bowels
Relieves
Shramahara – exhaustion,
Bhramahara – dizziness
Mada – toxicity ,
Alakshmi – in – auspiciousness
Shwasa – dyspnoea,Kasa – cough,
Atitrut Kshudha – severe thirst and hunger,
Jeernajvara – chronic fevers/at the end of the fever, usually there is high Pitta and
recovered digestion strength
Mutrakrichra – dysurea
Raktapitta – bleeding diseases – nasal bleeding, hemorrhage, menorhagia etc 21
1/2
Arjuna, garlic etc are made Paka in milk by following Kwatha Vidhi like
preparation. As these drugs are sharp and piercing, strong, their strong pungency is reduced
by Ksirapaka and also by doing so, active principles will get dissolved in milk. For making the milk Laghu Paki (easily digestible), Sunthi Ksirapaka – from
dry ginger
Ardraka Ksirapaka – from wet ginger
Exception for Ksheerapaka
For Ksirapaka, herbs with sour and salt tastes are not used. Milk with salt and sour foods/herbs is contra indicated. Drug is mixed after making it into coarse powder (Yavakuta Churna) form. Always Ksira paka has to be prepared in mild temperature so that sensitive active
principles may not get spoiled with high temperature. It can be administered by mixing appropriate quantity of sugar. Ksheerapaka – Denition, Formula
1 part herb + 8 part of milk + 32 part water S Boil till milk remains. Filter
Drink.•
•
•= 10 grams + 80 ml milk + 320 ml water S boil till 80 ml nal product S
lter and use. 1 part herb + 15 part of milk + 15 part of water S boil till milk remains. Filter drink. Vagbhata’s Exception
Ashtanga Sangraha kalpa Sthana 8/12
Vagbhata – When milk is added to herbs along with water, with the presence
of milk, the extraction of phyto-chemicals from the herbs into the media of milk
and water does not happen suitably. Hence, rst do kashaya. en add milk and boil. But this is not accepted. As, even in making herbal ghee or oil, the ghee/ oil is
added along with water and herbs. Another purpose of making ksheerapaka is to extract fat and water soluble
extractive of herbs. If milk and water are together boiled, then this aim is achieved. If rst water is used alone, the end product will have only the water soluble
extractives. Examples
Arjuna Ksheerapaka
Arjuna – Terminalia arjuna – Stem bark – 1 Part
Go – Kshira – cow milk 8 Parts
Jala – water – 32 Parts
Method of Preparation•
•
•
•
•All the drugs are boiled together over mild re until only milk part remain
It is later ltered and used. Dosage, adjuvant and therapeutic utility. It is given in 2 pala (96 g) quantity along with sugar, honey etc. It is
useful in all diseases of heart. It is also found useful in bone fractures. Garlic – Lashuna Ksheera Paka
Dosage, Adjuvant Ant erapeutic Utility
It is given in 2 pala (96 g) quantity along with sugar, honey, etc. Method of Preparation – 4 Palas of Dehusked and dried Lasuna is boiled by
adding 8 times of milk and water and reduced to the quantity of milk. is medicated milk immediately cures. Vata – Gulma
Udavarta – Upward movement of wind
Gridhrasi – Sciatica
Vishama Jvara – Recurrent fever
Hrid rogam – Heart disease
Vidradhi – Abscess and
Shotha – Oedema
It is good
Agnidipaka – promotes digestion strength
Amapacaka – digests Ama – a product of altered digestion and
metabolism•
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•
•
•
•
•
•
•
•
•
•Useful in
Amavata – Rheumatoid arthritis
Jvara – fever,
Sandhivata – osteo arthritis etc. Bhallataka – Marking nut – Semecarpus anacardium Ksheerapaka – used for anti
aging purpose. Ashoka (Saraca asoca) milk for menstrual disorders with pain and heavy
periods. Ingredients of Kutaja Ksheerapaka
Kutaja Twak Churna – Pieces or Coarse powder of Kutaja Bark (Bark of
Holarrhena antidysenterica) – 2 pala quantity (96 grams approximately). Aja Ksheera (milk of goat) – 2 pala quantity (96 grams approximately). Jala (water) – 4 sharava quantity (8 pala or 384 grams approximately),
i.e. 4 times that of milk. e dry bark of Kutaja should be taken in the mentioned quantity and
cleansed of its impurities. e bark should be pounded so as to obtain its coarse powder. is powder of Kutaja bark is added to a big vessel consisting of water in
the above said quantity. e vessel is heated on moderate re to prepare until 1/4 of water
remains in the form of the decoction of Kutaja. e remaining liquid or
ltrate will be 2 pala i.e. 96 grams approximately (same as the quantity
of milk taken). is Kutaja decoction is ltered so as to separate the solid ingredients
(powder of bark). e ltrate is collected in another sterile vessel.•
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•
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•
•
•
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•To this ltrate, the goat’s milk is added in the mentioned quantity. e combination of milk and decoction of Kutaja are once again heated
on mild (moderate) ame of re until only milk remains. is means to
tell that the entire water should evaporate and only milk should be left
over. 96 grams of milk and 96 grams of decoction of Kutaja are heated
until 96ml of water i.e. the part of decoction evaporates leaving behind
half of the total ingredients, i.e. milk. is processed milk is called Kutaja Ksheerapaka. It is served warm. e recipe should be added with 8 masha (8 grams approximately)
madhu (honey) and stirred well before administration. Dose
e nal preparation of 96 ml shall be divided into 2 doses of equal
volume and administered to the patient. e second dose shall not be
given after 2 and half or 3 hours of preparation, it shall be given within
that period (since it is a milk preparation). In severe cases of diarrhea (chronic) or colitis or dysentery, the whole
dose (96 grams) shall be given at one shot. Every time the ksheerapaka should be prepared fresh. Large quantity i.e. 96 grams is prepared at once because if more doses is required it has to
be prepared again, and it is a diﬃcult and time consuming preparation. Kutaja Ksheerapaka should neither be preserved nor be carried over to
the next part of the day or next day. If some medicine remains, it shall be
disposed. e medicine should not be re-processed or refrigerated. It would lose its
properties by doing so.•
•
•
•
•
•
•
•Generally 1 or 2 doses would suﬃce for a day. In chronic and stubborn
cases, more doses shall be planned. Benets of Kutaja Ksheerapaka – explained by Article by Dr. Raghuram Y.S. MD (Ay) & Dr. Manasa, B.A.M.S. Kutaja Ksheerapaka is used in eﬀective treatment of –
Atisara – Diarrhea
Grahani – Irritable bowel syndrome (IBS), Sprue, diseases of small
intestine caused by metabolic errors
Pravahika – Dysentery
Raktatisara – Bloody diarrhea, Ulcerative Colitis, Colitis
Kutaja is the best remedy for diarrhea and dysentery. It checks loss of
uids and blood. It restores health and energy. Since the medicine is
prepared with milk, it also nourishes and replenishes the system apart
from curing the colon diseases. Kutaja Ksheerapaka is thus a multi –
dimensional medicine. It is also anti-inammatory in nature. Turmeric Milk
Haridra ksheerapaka eﬀective against various kinds of poisons –
Basavarajeeyam 3
Turmeric with milk is administered in various allergic dermatitis,
rhinitis.31. Arjuna Heart Tonic –
Ayurvedic Home Remedy for
Heart Care
Y
Arjuna (Terminalia arjuna) is the most widely used for treatment of heart
ailments in Ayurveda. Take any Ayurvedic medicine for heart; you will see
Arjuna as an ingredient. ere are many traditional Ayurvedic home remedies
for heart care made with Arjuna. Let us learn about a simple Arjuna – milk
heart tonic. Ingredients
Arjuna (Bark of the plant – Terminalia arjuna) – co arse powder – 10 g rams
Boiled and cooled milk – 80 ml
Water – 320 ml
How to prepare? Take milk and coarse powder of Arjuna bark in a wide mouthed vessel. Note down the height of the milk in the container, with the help of a spoon
or a measuring scale. Add 320 ml water to it. Start boiling this liquid in mild heat. Stir it continuously. You have to boil and evaporate all the water content from the vessel and the
level of the liquid should reduce back to 80 ml. (80 ml of milk that you have•
•
•
•
•taken). Once the boiling is done and 80 ml only remains in the vessel, lter it with
cloth and collect the milk – arjuna heart care remedy. Dose: 10–20 ml – two times a day, before food. Precaution: Consult your doctor and ask for advice before trying this home
remedy. Process Involved
In Ayurvedic terms, this process is called as Ksheerapaka. We had
previously prepared a garlic milk remedy using same technique. Here the water soluble and fat soluble phytochemicals of Arjuna herb
is transferred into the medium of milk. Time required: 15–20 minutes
Other Rules
Once prepared, this can be kept only till 8–12 hours. So if you prepare
it in morning, it ca n be taken till evening. It should not be re-heated, once after it cools down. Hygiene to be maintained while preparing and storing this remedy. Benets
Strengthens heart function. It acts as a natural cardiac tonic. It can be even used as a home remedy during post surgical cardiac care along
with other medications. It is useful to decrease BP to some extent but consult your doctor before
using it as a natural medicine for hypertension.is remedy also helps to treat Vertigo.•
•
•32. Ayurvedic Ashwagandha
Home Remedy for
Conception for Women
Y
Here is an Ayurvedic home remedy for women who are planning for
conception. is is a traditional recipe made with Ashwagandha. Ashwagandha
is something which is usually associated with men, male infertility treatment
etc. But it is equally benecial for women as well. What You Need
Ashwagandha root (Withania somnifera) – co arse powder – 25 g
Water – 400 ml
Milk – 100 ml
Ghee – 2–3 ml
Take Ashwagandha root coarse powder and add it to 400 m l water, boil
and reduce the water level to 100 ml. e proportion is 1:16 reduced
to 1/4th. After reduction, do not lter the decoction. Add 100 ml of milk to it. Remember that for any Ayurvedic remedy preparation, if you are using
milk, it should always be taken only after boiling it. Continue heating this milk and Ashwagandha decoction further till
you are left with only 100 ml.•
•
•
•
•
•Filter it. is recipe contains both water soluble and fat soluble active principles
of Ashwagandha in the medium of milk. is is taken in a dose of 30 ml, in the morning, before food, along
with half a small spoonful of ghee (claried butter). If you are planning for conception, it can be taken every morning, for
a period of 2–3 months, based on your Ayurvedic doctor’s advice. Once after preparing the milk remedy, it should not be re-boiled. And
it should be emptied within 3–4 hours after preparation. It is better to take this Ashwagandha remedy when it is hot only. Who can use it? Any lady planning for conception can take this. Side Eﬀects
ere are no known side eﬀects with this home remedy. However, people with
very high cholesterol levels may take very less quantity of ghee with this
remedy. How does it help? Will it help women facing the problem of infertility? is remedy helps in following ways. It helps to strengthen the ligaments, uterus and ovaries so as to prepare for
pregnancy. It helps to reduce stress levels and calms mind. It is a powerful anti inammatory and anti oxidant herb. It boosts
immunity.It helps in relieving auto immune disorder. Auto-immunity is also a cause of
infertility. As per Ayurveda principles, it im proves quality of ovum (egg).33. Home Remedy for
Heavy Periods – Menstrual
Bleeding
Y
According to Ayurveda, heavy periods and elongated menstrual bleeding are
due to Pitta imbalance. Ashoka bark is one of the widely used herbs in
Ayurvedic woman care. Here is a home remedy using Ashoka bark and milk
for heavy menstrual bleeding. What you need? Bark powder of Ashoka Tree (Saraca indica) – 25 g rams
Water – 200 ml
Milk – 50 ml
How to do? Take Ashoka bark powder and water in wide mouthed vessel. Boil the water and reduce it into 50 ml. Once after it is reduced to 50 ml, add 50 ml of milk. Boil this mixture till you are left with only 50 m l.
Filter it. A llow it to cool. To Tell the Same Recipe in Tablespoon and Cups –1 cup of water plus 3 tablespoon of milk plus 1 and half tablespoon of Ashoka
bark powder, boil it in mild re till only 3–4 tablespoon of the product
remains, lter and drink. is is one dose. Dose
is Ashoka milk remedy in a dose of 20–30 ml in the morning is advised
during heavy menstrual bleeding. It can be taken till the bleeding stops. Note
Usually milk remedies and Kashayam (herbal decoction) are taken while they
are hot. But this drink should be taken once it cools down. It can be stored for only one day. And every day it needs to be prepared fresh. Benets
Useful in Menorrhagia, Metrorrhagia and painful periods. How it works? Ashoka is one of the widely used herb in gynaecological care. It has styptic
phyto – principles. Ashoka is also a good uterine tonic. Ashoka is used in many Ayurvedic products for she – care like
Ashokarishtam. Warning
People with scanty bleeding and delayed menstrual periods – avoid this. When to take this?If the periods are very heavy, then it can be started from the 20th day of the
cycle till the end of periods. If the periods are moderately heavy, then it can be
taken only during menstruation days.•
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•
•34. Hima Kalpana (Cold
Infusion)
Y
Synonyms: Hima, Sheeta Kashaya
No heat is involved in preparing this. It is one among the 5 basic dosage forms
(Pancha Vidha Kashaya Kalpana)
Juice extract – swarasa
Paste – Kalka
Decoction – Kwatha
Cold Infusion – Hima
Hot Infusion – Phanta
If you want to make the water – soluble – plant extract –
You can keep the herbs powder in water for some period of time. is is a
mild form of extraction. It is more suitable for coolant herbs and for herbs
with volatile principles which would evaporate on heating. Purpose of Hima
Herbs having cold potency and volatile principles may lose their active
principles by heating. Hence for such herbs, Hima Kalpana is mentioned, by which active
ingredients can be collected in cold infusion form.•
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•Dosage form for Pitta disorders should be primarily coolant. Hence, cold water is a perfect medium for high Pitta conditions such
as
Fever
Bleeding disorders
Burning sensation
Burning urination
Gastritis
Excess sun exposure
During summer etc
Formula for Hima Kalpana
1 part of coarse powder of herbs + 6 parts of water. Mix it w ell and keep it for some time. Usually it is kept overnight. Next day morning, mix again and lter. e ltered liquid is Hima. Reference: Sharangdhara Samhita Madhyama Khanda 4th chapter
Detailed Procedure
Take the herb in dry from. Cut it, grind it into small pieces or coarse
powder. Weigh it. Take clean potable water, six times to the quantity of the herbs in a
clean washed vessel. Put the herbs into the vessel with water.•
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•
•
•
•
•Keep the vessel closed for a minimum of 6 hours. Open the lid, lter and use the liquid. While ltering the liquid the Churna has to be rubbed with hands to
get proper activated form of Hima Kalpana. Dose
According to Sharangdhara – 2 Pala = 96 ml. According to Acharya Yadavji Trikam Ji Acharya, dose is 1 Pala = 48
ml. Prakshepa – additives – similar to Phanta – Hot infusion (explained detail in
hot infusion chapter). Examples of Hima Kalpana
Cold Infusion of Guduchi – Giloy – Tinospora cordifolia is useful in
jeernajwara – end stage of fever
Cold Infusion of Vasa – Adhatoda vasica is useful in
Kasa – cold, cough
Raktapitta – bleeding disorders like nasal bleeding, Ulcerative colitis and
menorrhagia
Jwara – fever
Hima with Coriander Seed Powder + Sugar
Antardaha – internal burning sensation
Trushna – Excessive thirst
Sroto vishodhana – cleanses channels•Prataha – administer it in morning1. 2. 3. 4.35. Coriander Drink for
Fever, Burning Sensation,
Thirst
Y
Coriander drink is a very easy to make natural cleanser and coolant drink
useful in fever, burning sensation, thirst and such other high Pitta conditions. It is especially benecial for those, who suﬀer from excessive body heat, as in
summer, or during fever, or in some people, who have Pitta body constitution
(who have tendency of complaining of excess heat, all the time irrespective of
weather). It is also very good for those who complain of insatiable thirst all the
time. It is one of the easiest way to make, natural herbal detox drink. Preapration
Take one part of crushed coriander seeds. (Eg: 10 g rams)
Add six parts of water (Eg: 60 ml)
Keep it co vered over one night. Next morning, lter it, and mix with a little quantity of sugar, and
drink it in empty stomach. Benets
is recipe for coriander seeds is natural coolant drink.It is also a natural detox drink, and the best non alcoholic summer drink. It also cleanses all the body and tissue channels and energizes the body. It is actually a classical drink, explained in the ancient Ayurvedic texts. It is called as Dhanyaka hima –
Reference – Sharangdhara samhita madhayama khanda – 2nd chapter, 7–8
shloka. Dhanyaka hima should be drunk in the morning with a little quantity of
sugar to get relief from internal burning sensation, excessive thirst. It also
cleanses and detoxify all the body channels. Dosage: 40–50 ml to be taken in morning in empty stomach along with half a
spoon of sugar. How long can it be consumed? It can be taken for a period of 6–8 weeks. Shelf life: It can only be stored for 10 hours once it is made. It can be refrigerated and used within 2 days time. But refrigeration is not a
hardcore Ayurveda principle.•
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•36. Hot Infusions – Phanta
Y
Synonyms: Hot infusion, Hot tea, Herbal tea, Tea
Water Medium
If you want to bring in swift action by quick absorption, herbs in water
solution form is the best way. Herbs in water solution form are the fastest medium of medicine delivery. Active principles of herbs are dissolved in water medium. Water is readily absorbed into the body without any delay from stomach and
intestines. Water is absorbed right from stomach till large intestines. Hence, water soluble plant elements have chance for
Quick absorption
Maximum absorption chances all the way from stomach to large
intestine. If you want to make the water – soluble – plant extract –
You can keep the herbs powder in w ater for some period of time. mild extraction, suitable for coolant herbs. Suitable for herbs with volatile principles which would evaporate on
heating.•
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•is is Hima – cold infusion. If you want to make water soluble plant extract –
You can keep the herbs powder in hot water for some period of time. e hotness of hot water acts as an extraction force. So, this is forced
extraction. Better extraction, compared to Hima (cold infusion). suitable for herbs
with more stable volatile principles which can tolerate some amount of
heat (hot water). is is Phanta – hot infusion. If you want to make water soluble plant extract –
You can boil the herbs with water. e boiling water acts as a powerful extraction force. Better extraction, compared to Hima (cold infusion) or Phanta (hot
infusion). Suitable for herbs with more stable, heat resistant plant active
principles. is is Kashaya/decoction. Hima – Phanta – Kashaya
Hima – cold infusion – mild form of water extraction
Phanta – hot infusion – moderate form of water extraction
Kashaya – decoction – high form of water extraction
Purpose of Phanta – Hot Infusion•
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•
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•Herbs with volatile principles may lose their active principles by very high
temperature – are converted to Phanta. Here volatile principles are expected to tolerate a moderate temperature of
~60–80 degree Celsius. (140–180 degree Fahrenheit)
Herbs having cold potency are usually served as Phanta. Eg
Madhuka pushpa – ower of Madhuca longifolia
Chandana – Sandalwood
Parushaka – Falsa fruit – Grewia asiatica
Mrunala – Lotus stalk
Kamala – Lotus ower
Examples for Coolant Herbs
Sariva – Indian Sarsaparilla – Hemidesmus indicus
Draksha – Raisins – Vitis vinifera
Usheera – Khas Khas – Vetiveria zizanioides
Dosage Form for Pitta disorders cannot be excessively hot. In cases of Pitta disorders with low digestion strength, some amount of
hotness is required to improve digestion. Eg: fever. Hence, hot infusion is a perfect medicine for high Pitta, low digestion
strength conditions such as•
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•
•
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•
•Fever
Bleeding disorders
Burning sensation
Gastritis
Excess sun exposure
During summer etc
Hot infusion is also useful in high Pitta associated with Kapha conditions. Example: A Pitta person having a Kapha disorder, or vice versa. Fever with high Kapha Dosha. Bleeding disorders such as nasal bleeding, heavy periods, etc in a Kapha
body type person. Obese with Pitta body type. Replacing Kashaya with Phanta
In case of children, very weak patients, underweight patients and in chronic
disorders, where patient cannot tolerate strong decoctions, Phanta is used as
substitute for decoction (Kashaya). Phanta – Hot Infusion
Herb + hot water S keep it for some time (10–20 minutes) S
macerate, lter S drink the liquid part. Hima for high Pitta. Phanta for moderate Pitta.•
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•Hot water is prepared by boiling the water. It is allowed to cool down
to ~60 degree Celsius. Hima is suitable for highly volatile herbal compounds (very high heat
sensitivity). Phanta is for moderate volatile herbal compounds (low heat sensitivity
– can tolerate a temperature up to ~80 d egree Celsius). Procedure for Making Phanta
Sharangdhara Samhita Madhyama Khanda 3rd Chapter
Well pounded herb ingredients are taken in in 1 pala = 48 grams
quantity. ey are added with 4 Pala (192 ml) of hot water. It is macerated and ltered. e obtained liquid is Phanta. It is administered in a dose of 96 m l.
Detailed Procedure of Phanta Kalpana
Herbs are taken in a clean mortar and ground to form coarse powder. 1 part of coarse powder is taken in a clean wide mouthed vessel. In another vessel, water is boiled. is boiled water is added to herbs in 4 p arts quantity. e boiled hot water + herbs mixture is kept undisturbed for a few
minutes. Once it starts cooling down, it is  macerated well, ltered. e ltrate liquid is called Phanta or Churnadrava.•
•
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•
•
•
•
•
•
•
•
•
•It is administered in dose of two Palas – 96 m l.
Honey, sugar or jaggery to be added shall be in the same proportion as
that of Kwatha. Coarse Powder vs Fine Powder
If coarse powder is used, the ltering of Phanta will be lot easier. If ne powder is used, then the ltering will be diﬃcult, especially
when Phanta is highly concentrated. In ne powder, ltered hot infusion may contain some precipitates. e total surface area of the herb is more in case of ne powder. More the surface area, better the extraction of medicinal components
of herbs into water. Hence, ne powder yields out more medicinal value into the water
than coarse powder. Anupana – Additives for Phanta
Additives to Phanta is similar to Kashaya. If sugar candy/sugar is to be added –
In Vata Dosha – 1/4th part of Kashaya/Phanta
In Pitta Dosha – 1/8 part of Kashaya/Phanta
In Kapha Dosha – 1/16th part of Kashaya/Phanta
If honey is to be added –
In Vata Dosha – 1/16th part of Kashaya/Phanta
In Pitta Dosha – 1/8 part of Kashaya/Phanta•
•
•
•
•
•
•
•
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•
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•In Kapha Dosha – 1/4th part of Kashaya/Phanta
Spices – Cumin, guggulu, Kshara, Salt, Shilajit, Asafoetida, Trikatu – Ginger,
black pepper, long pepper. Dose is 3 grams for 96 ml of Phanta. Such as milk, ghee, jaggery, oil, cow urine etc, dose is 12 grams for 96 ml of
Phanta. Shelf life – 12 hours. Examples –
Kutaja Phanta
Kutaja – Bark of Holarrhena antidysenterica
Indicated in
Vamana – vomiting and
Atisara – diarrhoea, dysentery
Pancakola Phanta
Ingredients
Long pepper fruit – Piper longum
Long pepper root
Cavya – Piper chaba
Chitraka Mula – Leadwort
Nagara – ginger
Karma•
•
•
•
•
•
•
•
•
•
•
•
•
•Deepana – improves digestion strength
Pachana – Digestive, relieves Ama Dosha
Yashti Madhu Phanta
Made with licorice – Glycyrrhiza glabra. Administered to patient during Vamana (emesis) Panchakarma therapy,
repeatedly to induce and ease the process of vomiting. is is usually administered after administering the main Vamana
medicine. Another Purpose of Preparing Phanta
Use – for inhaling – steam therapy
Tulsi (holy basil), cinnamon, Trikatu – Ginger, black pepper, long
pepper etc. Diﬀerence between Cold Infusion, Hot Infusion and Decoction –
Hima – 1p + 6p cold water S cold infusion
Phanta – 1p + 4p hot water S hot infusion
Kashaya –
1 part of coarse powder + 16 Parts of water S Boil in mild re
Evaporate water by boiling till 1/8th reduction
Filter, Use it when fresh
5 Basic Dosage Forms – Pancha Vidha Kashaya Kalpana
Swarasa – juice extract•
•
•
•
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•Kalka – bolus/paste made out of fresh herb by pounding
Kwatha – decoction – made by boiling
Hima – cold infusion
Phanta – hot infusion
Swarasa is heaviest
Phanta is the lightest37. Churna – Ayurvedic
Herbal Powders: Principle,
Preparation, Examples
Herbal powders are extensively used in Ayurveda. It is considered as a derived
dosage form from herbal paste – Kalka. In Ayurveda, powders are used for oral
intake, external application and to prepare other medicines such as herbal ghee
and oils. Churna – Herbal Powders
Churna in general is ne powder of a completely dry herb, which is ltered
through a clean cloth. Synonyms: Shushka pisti, Shushka Kalka – dry paste = powder
Raja, Kshoda – ne powder. Churna, Choornam, Churan, Churnam
Instruments Used
Mortar and pestle were the instruments used to prepare churna during olden
days. Now-a-days Pulverisers, Micro-pulverisers, disintegrators & diﬀerent mills
are used. Types of Choornam Based on Size
Sthoola Churna: Coarse powder. Sookshma Churna: Fine powder. Atyanta Sookshma Churna: Very ne powder.Types of Churnam Based on Number and Nature of Ingredients
Single herb powders – example – Ginger powder. Poly herbal powders – example – Trikatu churna – a simple combination of
ginger, pepper and long pepper. Metallic powders – Loha bhasma – iron calx, Yashada bhasma – zinc calx
etc. Traditional Dosage: One Karsha (12 Grams). Practical dosage: 3–6 grams in single or divided doses. Shelf life is 2 months, as per Sharangdhara Samhita. If stored in air tight containers, it can be stored up to six months. Market available churnas have 2 years of shelf life, as per Drugs and
Cosmetics Act. Prakshepa Dravyas – Adjuvants
If jaggery is the adjuvant/co prescription, then it should be added to the
Churna in equal quantities. Eg: 3 grams of Trikatu Churna + 3 grams of jaggery, at night after food for 2
weeks time. If sugar candy is the adjuvant, it is  added double the quantity of Churna. If ghee, honey or sesame oil is to be added, then double the quantity. Any other liquid – 4 times the quantity of churna. Dose of Anupana – Co Drink – Based on Dosha
e quantity of adjuvant along with Churan Gutika & Kalka in•
•
•
•Vata Disorders – 3 times to the medicine. Pitta Disorders – 2 times to the quantity of medicine. Kapha disorders – equal to the quantity of medicine. Usage of Churna
Used as a single medicament. Ex
Hingwashtaka Churna – used in bloating, Vata disorders etc. Talisadi Churna, Sitopaladi Churna – used in cold, cough, asthma etc. Used as Adjuvant
Ex: Swarna Bhasma with Trikatu Churna. Abhraka Bhasma with Talisadi Churna. For Secondary Medicine Preparations
Ex: herbal powders are used for the preparation of herbal decoctions, herbal
jams (Avaleha), tablets, oils, ghees, fermented preparations called – Asava,
Arishta etc. External Use of Churna
For Udvartana – powder massage – Kola Kulatthadi Churna. For dusting on wounds – neem powder or Triphala powder or a mix
of neem and turmeric powder. For nasal inhalation – Pradhamana nasya – Eg: Katphala nasya is
administered to treat insomnia. As tooth powder•
•
•
•
•
•As paste application over skin to relieve pain (Kottamchukkadi churna
lepa)
In sweating treatment – Sweda – Churna Pinda Sweda (Podikizhi) –
herbal powders heated and or fried in herbal oils tied in a bolus to rub
against the painful parts for a xed duration of time. Size Reduction of Powders
It is the process of reducing the particle size of a substance to a ner
state of subdivision. Comminuting & grinding are synonyms. If done by mechanical means
it will be called milling. Depending on the type of equipment employed for the purpose, this
process gets diﬀerent names. Cutting, chopping, crushing, grinding, milling, trituration etc. How to Mix Multiple Herbal Powders –
ere are many ways. Easiest way is to take one herb powder in a big wide
mouthed vessel. Add the second herb, mix it thoroughly, add the third herb
powder, and mix thoroughly. Continue till you have added all herbs and the
whole mix has uniform colour. Pharmaceutical Application
Lesser the Particle Size – More the Surface Area. Increased surface area of drugs will help in quick extraction of their active
principles by facilitating easy penetration of solvent into drug tissue. Lesser the particle size lesser will be the drying time. Lesser the particle size more will be the rate of absorption.•
•
•
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•
•
•
•
•
•e rate of drug absorption depends mainly on the dosage form, route of
administration & particle size. Particle Size
e particle size of the powders depends on the diﬀerent numbered
standard sieves used. Sieving is the process of size separation. e numbered sieves indicate the number of meshes (openings) in a
length of 1 inch (2.54 cm). So a sieve numbered 10 will have ten meshes 1 inch length. Sieve of Size Separation
Coarse powders: 10/44
All particle should pass through sieve number 10 & not more than
40% should pass through number 44 sieve. Moderately coarse powders: 22/60. Moderately ne powder: 44/85. Fine powder – all particles should pass through sieve number 85. Very ne powder – all particles should pass through sieve number 120. All particles should pass through. Advantages of Powders
Stability in powders is more when compared with other liquid
preparations. (Liquids are more prone for chemical reaction).•
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•Easily Absorbed & Metabolized when compared with other solid
dosage forms like tablets, capsules, granules etc. Onset of action will be
faster. More economical, compared with any other pharmaceutical
preparation. Disadvantages
More the exposed drug surface area, more will be the chances of
oxidation & hydrolysis. (So such herbs should be stored in air tight
containers.) Unpalatable (bitter) drugs cannot be dispensed in powder form. e drugs may lose their aromatic & volatile compounds upon
grinding due to higher temperatures.
_OceanofPDF.com_Easy_Ayurveda_Home_Remedies_-_M_S_Krishnamurthy.txt
Summarize the following text section accurately and concisely. Maintain specific details and numerical information, and use anti-repetition mechanisms:

        (1/4th)
Proportion of Water and Reduction Based on Hardness of Herbs
If the herbs are soft, then
1 part herb + 4 part water S boil and reduce to a 1/4
If the herbs are hard, then,1 part herb + 8 parts water S boil and reduce to 1/4
If it is very hard, then
1 part herb + 16 parts water S boil and reduce to 1/4
How Kashayam Is Eﬀective. Kashayam contains water soluble active principles of the herbs. Most of the
active principles of any herbs are water soluble in nature. Hence kashayam is
one of the best ways to enjoy maximum benets out of herbs. Water soluble components are readily absorbed from intestines. Hence
Kashayam are very swift in action. e freshly prepared kashayam will have medicinal herbs in active mode and
bring about fast action. How much water to add. 4 times to the weight of herbs, 8 times or 16 times of the weight of the herbs. How much water to boil and reduce. e proportion of water boiling and reduction varies. It could be 1/4th, or 1/8th
or even 1/16th. More the reduction, stronger the Kashaya, higher the concentration. What happens if the above mentioned proportion of herbs, water is not
followed. e above mentioned ratio is specied in Ayurvedic text books. If the
proportion is varied, then concentration of Kashayam will also vary. e other proportions like – herbs:water = 1:4, and 1:16 are also mentioned. But from a practical point of view, one part herb and 8 parts of water looks
more appropriate and eﬀective. Can any herb be made into Kashayam. ere are some herbs which cannot be made into Kashayam. Like clove,
eucalyptus etc, which have volatile principles which will evaporate at higher
temperatures. What is the basis for using combination of herbs while making Kashayam. Usually Kashayam is prepared based on the formula given in Ayurvedic books. ey are designed by experts based on mutual compatibility, collective
eﬀectiveness over a particular disease, one herb masking the side eﬀect of the
other, etc parameters. Can I make my own combination for my Kashayam. Seeking expert advice makes better sense when compared to self medication or
self trials. Self medication may lead to serious adverse eﬀects. Why some Kashayams are advised at 6 am and 6 pm. Usually Kashayams are administered on empty stomach. is helps in
maximum absorption of the water soluble active principles of Kashaya through
stomach and intestines. It helps to extract maximum benet out of Kashaya. However, some kashayams containing ginger, pepper etc spices may be diﬃcult
to tolerate for some patients. In such cases, it is advised 10 minutes before or
after food. Rules for Preparing Kashaya
Always use wide mouthed vessel, Iron/steel. Do not close the lid. Stir the contents continuously. Boil in mild re. (Once after the water starts boiling, continue on ~90 degree
Celsius)
Use coarse powder as much as possible. Use it afresh, in mild hot condition. In Pitta disorders, cool the Kashaya and administer. Coarse Powder vs Fine Powder
If coarse powder is used, the ltering of Kashaya at the end, will be lot easier. If ne powder is used, then the ltering will be diﬃcult, especially when
Kashaya is highly concentrated. In ne powder, ltered Kashaya may contain some precipitates. Soaking the Herbs in Water
Some people advice to soak the Kashaya herbs over night. is is a good idea, if Kashaya is made in bulk. is makes the extraction of
chemicals from the herb to water medium very easy. But some herbs such as fresh brahmi, Bhringaraja or Shatavari may get spoilt
if soaked over night. Traditional Dose: 50–100 ml in divided dose per day. Generally 20–80 ml, in divided dose. Market available concentrated kashaya – 10–20 m l, mixed with equal part of
water, and administered. Time of Kashaya Administration
Ahara Rasa pake Sanjaate – after the digestion of food. •
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•6 am and 6 pm (empty stomach)
30 minutes before food. Based on disease, administered even after food. Additives to Kashaya
Based on the requirement, as per the disease, various additives are added to the
herbal tea, just before administration. If sugar candy/sugar is to be added –
In Vata Dosha – 1/4th part of Kashaya
In Pitta Dosha – 1/8 part of Kashaya
In Kapha Dosha – 1/16th part of Kashaya
If honey is to be added –
In Vata Dosha – 1/16th part of Kashaya
In Pitta Dosha – 1/8 part of Kashaya
In Kapha Dosha – 1/4th part of Kashaya
If powders are added –
Cumin, guggulu, Kshara, Salt, Shilajit, Hingu, Trikatu – Ginger, black pepper,
long pepper – dose is 3 grams. If liquids are added –
Such as milk, ghee, jaggery, oil, cow urine etc, dose is 12 grams. Concentration of Kashaya
More the concentration, higher the eﬀect, lower will be the dose. Lesser the concentration, lower the eﬀect, higher will be the dose. Uses of Kashaya
For oral administration
For washing of eyes (Triphala Kashaya)
For dripping or washing wounds (Triphala, Panchavalkala Kashaya)
For gargling – ginger decoction with honey to cleanse throat
For Basti – enema treatment
To prepare herbal ghee & oils, herbal jams, fermented liquid preparations,
syrups and tablets. Preservatives in Market Available Kwath
Most market available kashayas contain preservatives (Sodium benzoate,
parabens)
Market Available Kashaya Concentrated
Most market available kashaya are concentrated, to add less preservative. Always mix equal part of water, just before administration. Eg: 10 ml, mixed with 10 ml of water. Shake the kashaya well before mixing with water
Do not heat the market available Kashaya. Kashayam Tablet/Kwatham Tablet
Kashaya is concentrated further, added with additives, tablets are prepared. Dose: 2 tablets 2 times a day before food. It contains lesser amount of preservatives, easier to administer. Kashaya vs Market Kashaya vs Kashayam Tablet
Self made is better than market available Kashaya. Kashaya is better than Kashaya tablet. In Kashaya, the medicine is in liquid
form so the absorption will happen faster when compared to kashayam tablets. Kashayam tablet are also called Kwatham tablet. Shelf life Kashayam tablet – 2 years
Kashayam – 3 years
Self made – 6–8 hours
Advantages of Kashaya
Easily digested and absorbed
Readily available for therapeutic action
Very eﬃcacious
Wide variety of herbs for wide variety of diseases
It is useful to prepare secondary dosage forms (such as ghee, oils, Arishta,
Syrups etc)
Disadvantages
Bad taste
Higher dose
Diﬃcult to carry and measure dose
Volatile spices such as clove cannot be made into kashayam
Very limited shelf lifeExamples for Kashayam –
Dry Ginger decoction: digestion and respiratory problems
Cinnamon, ginger, black pepper, Guduchi – Giloy – Tinospora cordifolia
kashaya for fever. Black pepper Kashaya – detox. Turmeric, black pepper, ginger, onion, cu min – H ay fever
Kada/Kadha
Kada is the fermented version of Kashaya, meant to increase shelf life. Kashaya S Add jaggery S add fermenting agent (Dhataki – Woodfordia
fruticosa ower) S fermentation, lter. Eg: Mahamanjishtadi Kada
Kashaya vs Syrup
Syrup can be preserved for long. Kashaya is more eﬀective. Syrup – more suitable to improve weight, nourishing Kashaya etc. Kashaya vs Churna (Herbal Powder)
Kashaya does not contain volatile principles. Churna (herbal powder) contains. Kashaya is readily absorbed into the body when compared to Churna. Kashaya is less contaminated than Churna. Churna has higher shelf life (2–4 months) compared to Kashaya. 17. Kashayam Preparation –
Easy Rules to Follow
Y
Kashayam is an Ayurvedic dosage form having water soluble active principles
of herb(s). Any kashayam that you prepare at home, the following rules should
be followed to ensure maximum eﬃcacy, purity and safety of Kashayam. Use Wide Mouthed Vessel – Always, while preparing Kashayam, use a wide
mouthed vessel. is will help in early and easy evaporation of water and
quickens the process of boiling. Mild Fire – To make kashayam, always use mild heat. Intense heat may cause
charring of herbs inside the vessel. During kashaya preparation, active
principles of herbs are transferred into the medium of water. is has to
happen slowly. Size of Herbs – e size of herbs should be neither too large nor too ne. Coarse powder of herbs is best to prepare good quality kashayam. Use Only Dry Herbs – Except for a few herbs, most of the herbs used in
preparing Kashayam are used in dry form only. Do Not Cover with Lid – While making kashayam, the vessel should not be
covered with lid. If lid is covered, the boiled water will get condensed and will
again fall back into the vessel. We need to boil the herbs in open air. Continuously Stir and Watch – roughout the procedure, the herbs coarse
powder should be continuously stirred and watched. is will avoid charring
of herbal powders. Proportion of Herb and Water and Reduction – For any kashayam,
generally herb is to water ratio is 1:4 or 1:8
e kashayam should be boiled till the total water quantity in the vessel
reduces to a 1/4 or 1/8. Take Care While Filtering – Use a clean cloth to lter kashayam. Filter the
kashayam when it is still mild hot. Use It Before 4 hours – Once prepared Kashayam should be used within 4–5
hours after preparation. If it is kept for too much long time, then it may get
spoilt. Do Not Reheat Kashayam – Once prepared kashayam should not be re-
heated. is may spoil the active herbal principles in the kashayam. Do Not Re-Use the Same Herbs, Once Used for Kashayam – e herbs used
to prepare Kashayam should be thrown out after preparation. It should not be
re-used. 1. 2. 18. 7 Common Mistakes to
Avoid with Herbal Tea
Y
Weight loss, cholesterol balance, reduction in asthma, fever, cold attacks are
the few major benets of herbal tea. Avoid these mistakes to enjoy optimal
health benets of green tea. Herbal Tea – Mistakes to Avoid
Adding Milk to Herbal Tea
a. If your herbal tea is very spicy and you want to give it to children, it
makes sense to add a little milk (5–7 teaspoons to a cup) to calm
down the extra spice. b. If your herbal tea mix contains Tulsi (Holy basil) as an ingredient,
then it is best to avoid adding milk. Milk and Holy basil are
incompatible with each other. Look in the list of ingredients. c. If you are taking herbal tea for reducing weight, then do not add
any milk to it. Milk is rich in nutrition. It is administered to gain
weight. Hence, it does not serve your purpose of losing weight. Adding Sugar
One of the purpose of herbal tea is to nullify the eﬀects of sugar on
your health. Hence it does not make sense to add sugar to it. Substitutes for Sugar: Honey – not more than a teaspoon is a good
choice. Honey helps you to lose weight, so also the herbal tea. So, there3. 4. 5. 6. is a good function match. But you cannot add honey to a very hot
herbal tea. is is because honey with very hot food stuﬀs is contra
indicated. If you wish to add honey, wait for the herbal tea to cool
down a bit. en add honey and enjoy. Do not add more than a teaspoon of honey. If not honey, you can add a little jaggery (Gur, Gud) to it. But excess
of jaggery is meant for weight gain. So, honey is better. Re-Heating
If you prepare herbal tea, it is best to consume it when it is freshly
made. Do not store it for the later time, re heat and drink it. Re-
heating herbal tea is very against to Ayurvedic principles of
medicine/food preparation. It burns out all the active ingredients of the
herb. Having Too Hot or Cold Tea
If you are of Pitta body type, or Pitta aggravated symptoms like
excess burning sensation, excess bleeding, etc, and then allow the tea to
cool down to lukewarm before drinking. If you have Vata or Kapha body type, then you can drink it when it
is hot. Closing the Lid of the Vessel While Making Herbal Tea – As Per
Ayurveda, the vessel should be open so that water evaporates. Stirring the ingredients while you are making the herbal tea makes
the tea richer with herbal active ingredients. Taking Herbal Tea without Consulting a Health Expert
Lean diabetic patients, people who have recently undergone
Panchakarma treatment (within 2 months of time), people who arealready taking many herbal medicines, people who are excessively tired,
might not require herbal tea. It may cause worsening of the symptoms. So, consult your doctor. 19. Pramathya – Weaker
Form of Decoction
Y
is is modied form of herbal decoction. is herbal decoction used
especially to improve digestion strength. Reference: Sharangdhara Samhita Madhyama Khanda 2nd chapter (in the
context of Kashaya chapter)
Pramathya word is derived from Upasarga ‘Pra. ’ Here ‘Pra’ means
Prakarsena, it in dicates the churning process which is done in Pramathya. Method
One part of herbs is made into paste. It is added with 8 parts of water, taken in
a vessel, boiled in mild re till the total quantity reduces to a quarter. It is ltered with a clean cloth. Obtained product is called Pramathya. Dose is 50–100 ml per day. Pramathya vs Kashaya
In Kashaya, Kashaya – 16 parts of water is added to 1 part of herb, boiled and
reduced to 1/4 or 1/8 or 1/16 parts. Large amount of water S reduced to get a very small amount of Kashaya
Eg: 50 g herb coarse powder + 800 m l water S 50 or 100 ml. S Kashaya. Pramathya 50 g herb S paste S 400 ml of water S boil and reduce to 100
ml S administered. e level of herb concentration in the nal liquid is more in Kashaya than
Pramathya. Kashaya >Pramathya. Kashaya is used in severe stages of disorders. Pramathya is used in moderately aggravated Doshas. It is used in medium
stage of disorder. Example
Musta – Nut grass (root) – Cyperus rotundus
Indrayava – Seeds of Kutaja – Bark of Holarrhena antidysenterica
Pramathya S Cool it down S honey S diarrhoea, dysentery with bleeding –
as in Ulcerative colitis. 20. Ayurveda’s Take on Re-
boiling Water and Herbal
Teas
Y
Re-boiling water, in the context of this article means, boiling once, allowing
cooling down and then again boiling it. Ayurveda does not approve of this. e Above Sanskrit verse Means the Following –
Once any liquid, water or kashayam (decoction) is boiled and cooled down, if
it is re-heated, that liquid acts like poison. Besides water, this rule also applies to –
Ghrita – herbal ghees
Taila – herbal oils
Paneeya – herbal drinks and juices involving boiling process
While making Leha – herbal jams like chyawanprash, we make the Kashaya
(decoction/herbal tea) rst and then to it, other jaggery or sugar etc are added
and re-heated. In this case, the Kashaya is not allowed to cool down and as soon as Kashaya
is ready, we just add the other ingredients and continue heating. So, the above
rule does not apply here. About Making Oils, Avalehaere is another rule while preparing herbal ghee, herbal oils, jams etc. It is
best to prepare these oils, ghee and herbal jam in more than one day. is is
because; the night time has its own benecial eﬀect on the product. But here, it cannot be considered as re-boiling. Because, once Kashaya is
made, it is added with sugar/oil/ghee. en boiled for some time and then the
boiling is continued on the next day. Here, the boiling is a continuous process
and we are not re-boiling the nished product. For Using Oils for Massage
Some practitio ners heat the massage oil, just before starting massaging. is is
ne in winters and in cold climate places. Because, if we massage extremely
cold oil, it may cause Kapha increase, leading to joint stiﬀness or Vata Dosha
increase. So, heating the oil just above the room temperature, before massage is
agreeable. Can we heat the market available kashayam, before consumption. No. ere is a wrong assumption to heat the ready – made kashayam that is
available in the market, before consumption. is can be very dangerous. Not
only the Kashaya, even the preservatives also get heated, leading to complex
unhealthy mix. It may cause worse diseases than the patient already is suﬀering
with. Logic
Why Re-boiling water makes it poison. e answers are not totally convincing. Here is some eﬀort:
e water contains dissolved gases and minerals. Once they are boiled, they
reach an activated stage. But if they are cooled and re-boiled, their complex
interaction makes it poisonous or unhealthy to consume. In Ayurveda, it leads
to formation of Ama – a product of altered digestion and metabolism. Minerals that are good for us in small doses, such as calcium salts, can be
very harmful when re-boiled and can lead to kidney stones and gallstones. What is wrong with re-boiling Kashayam, herbal ghee, oils etc. Kashay – decoction simply means boiling herbs with water for some time,
ltered. Like all cooked foods, Kashaya is told to be taken when it is freshly made
and in hot condition. Kashay making itself is a form of cooking. Only in high
Pitta condition, a freshly made kashay is allowed to cool down before
consumption. So, when kashay is freshly made, the water soluble active principles of herbs
are in activated, charged condition. is when consumed, gets easily absorbed
and quickly show their benets in the body. But if Kashayam is re-heated, after cooling down, it loses the charge of active
principles and they become very hard for digestion, leading to production of
ama – a product of altered digestion and metabolism. is further leads to
onset of many diseases. Same is the case with herbal jams, herbal ghees and herbal oils. is Rule also Applies to Cooked Food
Heating is a process of charging up the active principles in the food and herbs
that we consume. Once they are charged up and activated, they have to be consumed so that
their energy and total of their phyto-nutrients are easily absorbed by the body. But once after they cool down and again re-heated, they are not as charged
as previously, leading to erratic absorption. Reference: Kaiyadeva Nighantu – Drava Varga
Sharangdhara Samhita Prathama Khanda 121. Kashaya Home Remedy
for Fever
Y
Ayurveda oﬀers many home remedies in combination of herbs and dosage
forms for fever. In fever, Kashayam (water decoction) is mainly used, because it
gets absorbed quickly and brings about swift action. Here we learn about one
such powerful Kashayam home remedy for fever. Ingredients
Guduchi powder – Stem of Indian Tinospora – Tinospora cordifolia – 5 g rams
Dashamula – group of ten roots. Available online herb stores – 25 g rams
e Dashamoola are –
Bilva – Aegle marmelos
Agnimantha – Premna mucronata
Shyonaka – Oroxylum indicum
Patala – Stereospermum suaveolens
Gambhari – Gmelina arborea
Brihati – Solanum indicum
Kantakari – Solanum xanthocarpum
Gokshura – Tribulus terrestrisShalaparni – Desmodium gangeticum
Prishnaparni – Uraria picta
Water – 200 ml
Procedure
Guduchi + Dashamoola – 25 grams together is added to 200 ml of water,
boiled in mild re, and reduced to 50 ml. Filtered. How to take. is Kashayam is taken in a dose of 10–20 m l two times a day before food. Once prepared kashayam can only be stored for one day. If you prepare this kashayam in the morning, you can have the same
Kashayam at night, without heating. How it is eﬀective. Guduchi is one of the widely used herbs in treating fever. It is potent
antipyretic herb. Dashamoola group of herbs is very potent anti inammatory. When can one use it. is Kashayam can be used as a co drink in any type of fever. It can also be used along with other fever medications that you might be
taking. •22. Kashaya Home Remedy
for Fever and Cold
Y
Ayurveda has many powerful herbs with antipyretic (relieving fever) benets. Here is a simple Kashayam home remedy for fever and cold using four choicest of
anti-fever Ayurveda herbs. Ingredients
6 Grams of each of
Amla – Indian gooseberry – Natural coolant, anti oxidant. Guduchi – Indian Tinospora – Potent antipyretic, anti viral and anti bacterial
herb. It is widely used herb in many Ayurvedic medicines for fever. Chitraka – Plumbago zeylanica – Anti pyretic herb. Pippali – Long pepper – Piper longum – Good for fever, indigestion and cold. How to do. 6 Grams of each of these herbs – total 24 grams is added with 200 m l of water. Take it in wide mouthed vessel, boil it in mild re. Stir continuously. Boil and reduce it to 50 ml. is is a kashayam (water decoction preparation). Dose
10–15 ml of this Kashayam 2 times a day before food is helpful to
improve digestion, relieve fever and cold. •
•
•In Ayurveda term, this remedy is told to help in fever occurring due to
Kapha imbalance. Once prepared Kashayam can be kept only for a period of 12–15 h ours. Re-heating of this kashayam is not advised. •
•
•23. Dashamula Kashayam
with Castor Oil for Low
Back Pain
By Dr. Raghuram Y. S. MD (Ay)
Y
Ayurveda provides a lot of time tested formulations and treatments for
eﬀective healing and cure of low back pain. Dashamula Kashayam and castor
oil forms a useful and highly eﬀective combination in warding oﬀ the low back
pain. Dashamula Kashaya – Castor Oil Combination
Reference – Yoga Ratnakara, Vata Vyadhi Chikitsa chapter, verse 164
Benets –
Useful in low back pain, sciatica, sacral pain, tail bone pain, knee pain and
constipation. Method of Preparation
Materials needed –
Roots of Dashamula (Roots of 10 herbs taken individually)/Coarse
powder of Dashamula (10 herbal roots) It is available in the market. Water
Big vessel•
•
•
•Stove
Sterile cloth/sieve
Bottle or small vessel for collecting the ltered Kashayam
Castor oil
Method of Preparing Kashayam
Dashamoola is the group of 10 herbs. It is readily available in herbal stores. It
is a combination of roots of –
Bilva – Aegle marmelos
Agnimantha – Premna mucronata
Shyonaka – Oroxylum indicum
Patala – Stereospermum suaveolens
Gambhari – Gmelina arborea
Brihati – Solanum indicum
Kantakari – Solanum xanthocarpum
Gokshura – Tribulus terrestris
Shalaparni – Desmodium gangeticum
Prishnaparni – Uraria picta
e roots of Dashamula are taken in coarse or ne powder format. e
combination is boiled with 16 times water in a big vessel. It is boiled until 4
times (parts) water remains, i. e. reduced to 1/4 quantity of the content. Say for example 2. 5 grams of coarse powder of each drug summing up to 25
grams is boiled with 16 times i.
1 part herb + 4 part water
What is the ratio of water to herb for making Kashayam, if the herbs are soft?
6-8 hours
What is the maximum shelf life of a self-made Kashayam?
It should not be stored for more than 4 hours and should not be reheated
What is the recommended way to store Kashayam after preparation?
Take the dry bark of Kutaja in a clean mortar and grind it into a coarse powder, then mix it with 8 parts of water and boil, reducing it to 1/4 or 1/8 or 1/16.
What is the recommended way to prepare Ksheerapaka?
Take one herb powder in a big, wide-mouthed vessel, add the second herb powder, mix it thoroughly, add the third herb powder, and mix it thoroughly, and continue this process until all the herbs are added and the mixture has a uniform color.
What is the recommended way to mix multiple herbal powders?