Kashayam(decoction) is one of the most commonly used preparation in ayurvedic pharmaceutics. Kashayams are used as both internal administration and also external treatments in various diseases. In general, kashayams are prepared by taking one part of the coarsely powdered drug adding 16 parts of water and boiling mildly till it reduces 1/4th quantity.
Kashayams are also called in different names in general as Shruta, Kwatha, Niryuha, Kwatham, Khada, Kada, Kashayam, Kashaya(श्रुत: क्वाथ: कषायश्च निर्युहा: स निगध्यते – Sha.Sa).
Kashaya Preparation:
Materials required :
- Coarse powder of drugs : 1 part
- Water : 16 parts
- Vessel : Earthen vessel is best
Method of Preparation:
पनीयमं षोडशगुणं क्षुण्णो द्रव्यपले क्षिपेत् ।
मृत्पत्रे क्वथयेद्दह्यमष्टमांशावशोषितम् ॥
तज्जलं पययेद्दीमाङ्कॊष्णं मृद् वग्निसधितम् । (शा.सं)
16 parts of water is added to 1 pala of coarse powder of herb and kept in the earthen vessel. This vessel is kept on mild fire till the water content is reduced to 1/8th of the total quantity. Then it has to be filtered and taken for use when it is luke warm. Kashayam should be administered in a dose of 2 palas after the previous meal is completely digested. The kashayam should be prepared in an open vessel and to be stirred properly during the preparation.
Quantity of additives along with kashayam
- Sita(sugar) – In Vata vitiation 1/4th , in Pitta vitiation 1/8th in Kapha vitiation 1/16th of the quantity of the decoction.
- Madhu(honey)-In Vata vitiation 1/16th , in Pitta vitiation 1/8th in Kapha vitiation 1/4th of the quantity of the decoction.
- Jeerka (cumin seeds), Guggulu(commifera mukul), Kshara(alkalis), Lavana(salt), Shilajitu(black bitumen), Hingu(asafoetida), Trikatu(pippali, maricha, shunti) are to be added in the quantity of shana.
- Ksheera(milk), Ghruta(ghee), Guda(jagggery), Thaila(oils), mutra(urine) or any other darvya(liquid), Kalaka(bolus), Choorna(powder) etc… are added to kashayam in the meaurement of Karsha.