Panchavidha kashay kalpana

PANCHAVIDHA KASHAY KALPANA BY DR. NITESH MAHANT

1. PANCHAVIDHA
KASHAYA
KALPANA
DR. NITESH MAHANT
P.G.T. FIRST YEAR, PANCHAKARMA DEPARTMENT
I.P.G.A.E.&R.AT S.V.S.P. KOLKATA, WEST BENGAL

2. There are five types ofKashaya
Kalpana(Pharmaceutics) as basic procedure
explained in Ayurvedic Science with shorter
shelf life for immediate usage in patient:
पञ्चविधं कषायकल्पनमिति िद्यथा-स्िरसः,कल्कः,
श्रुिः, शीिः, फाण्टः कषाय इति । (ch.su.4/6)
Swarasa(Fresh Juice)
Kalka(Fine Paste)
Kwatha(Decoction)
Hima(Cold Infusion)
Phanta(Hot Infusion)

3. •Thesefivebasicformsofpreparationsare
usedtopreparemedicinesfrombotanicalsin
Ayurveda.
•Thewordkashayameansdistortionofthe
originalshapeofdravyaandmakingit
suitableforuse.
•Thesearemoreefficientinpotencyin
descendingorder,andareusedaccordingto
digestivepower,strengthandneedofthe
diseasedconditions.

4. FromtheNeolithictimes,theearlyhumansused
stoneslabstocrushdrugsandextractedjuiceor
madepowder.
TheliterarytreatiesliketheRigveda,Atharvaveda,
Samhitas,Nighantu,etc.giveaclearerpictureofthe
existingpharmaceuticalpractices,preparationof
drugsandtheirapplications.
Thefirstsystematicknowledgeofpanchavidha
KashayakalpnaisfoundinCharakSamhita.
PanchavidhaKashaya Kalpana
Development

5. SomeAcharyashaddescribedmorethanfivebasic
formsas:
ShadavidhkashayaKalpanahasbeendescribed
byAcharyashushruta,byaddingKshirakalpana
(medicatedmilk).
क्षीरंरसःकल्कमथःकषायःशृतश्चशीतश्चतथैवफाण्टम्।कल्पा:पडेतेखलु
भेषजानांयथोत्तरंतेलघवःप्रदिष्ाः!(su.su.44/91)
Shaptavidhkashayakalpanahasbeendescribed
byAcharyakashyap,byaddingChurna&
Abhishava.
चूर्णंशीतकषायश्चस्वरसोऽदभषवस्तथा।फाण्ट: कल्कस्तथाक्वाथोयथावत्तं
दनबोधमे॥[काश्यप● दखल०3/5]
BUT THEASE ARE ACCEPTED AS
UPKALPANA

6. AUTHOR KASHAYA
KALPANA
TYPES OF KALPANA
Charaka Panchvidha Swarasa, Kalka, Kwatha,
Hima, Phanta
Sushruta Shadavihda KSheera, Swarasa, Kalka,
Shrita, Sheeta, Phanta
Kashyapa Saptvidha Churna, Sheeta, Swarasa,
Abhishva(Madya), Phanta,
Kalka, Kwatha
Sharangdhara Panchvidha Swarasa, Kalka, Kwatha,
Hima, Phanta
Vagbhatta Panchvidha Swarasa, Kalka, Kwatha,
Hima, Phanta
Classification of Kashaya Kalpana:
Different authors of different Ayurvedic texts describes a variety of kalpanas.

7. In the ancient times, there were no vessels to store
or preserve the medicine.
Vaidya used to keep medicine in earthen vessel as
plastic bottles, jars , cork were not available at that
time.
Moreover, prepared medicines were not kept for
long duration.
Medicines were prepared for the patient and in
front of patient and was given at that moment.

8. यन्त्रतनष्पीडििाद् द्रव्याद्रसः स्िरस उच्यिे!! (Ch.su.4/7)
Crush the dravyaproperly by mechanical
pressure with the help of machine or hand and
filter it with the help of clean cotton cloth or sieve.
If fresh herbs are not available, make the powder
of dry herb.
1 part herb powder : 2 parts water.
Keep this mixture in earthen pot for 24 hours.
Extract the juice after proper grinding and
straining through a cloth or sieve.
The juice of the dravyais said as its swarasa.
It is the most potent preparation but is heavy
dosage form.

9. Dose –½ Pal = 2 tola.(acc. To sharandhar
Samhita.ma.1/5)
Normally, we can take it as 30 ml.
To make the preparation more palayableand to
increase its potency, some dravyalike honey, sugar,
jirakaetc, known as Prakshepadravyaare added.
Quantity –1 kola (up to 6 Grams). (sha.ma.1/6)
Examples of swarasa
TulsiSwarasa–cough and cold
GuduchiSwaras-good for heart, cough, breathlessness
etc.
AdrakaSwaras–cough and cold
NimbaSwarasa–skin diseases, Diabetes

10. Asitisthemostpotentpreparation,itcanbegiven
indiseaseofacutenature,buttoapatientwhohas
astrongdigestivepower.
Mostoftheswarasareusedasadjuvant…e.g.
AdrakaSwarasa,JambiraSwarasa,TulsiSwarasa
etc.
Swarascanbeusedforprocessing(bhavanadravya)
e.g.whilepreparingmercurial/mineralpreparations.
ItisusefulincaseofSodhanaandMaranaof
Rasadravyas (Mineral Preparations).[Ex:
BhringarajarasforKasisaSodhana]..[Vanga
maranawithKumariSwarasa]etc.
Swarasaisalsousedinthepreparationofsecondary
preparationslikeAsavaas,SnehaKalpas,Syrupsetc.

11. यः वपण्िो रसवपष्टानां स कल्कः पररकीतिििः!!
(Ch.su.4/7)
Crush the dravya properly to make its paste.
If there is dry herb, then add some water and
crush and make a paste.
It is the paste of coarsely powdered drugs.
It is less potent (laghu) and easy to digest as
compared to Swaras.

12. Nimba kalka –used in vrana ropana (wound healing)
if applied locally and used in pitta vikar, kustha etc
when taken orally.
Rasona kalka–used in vata roga, visama jvara etc.
Dosage of kalka –1 karsha or 1 tola( sha.ma.5/1)
12 grams (approx)

13. To increase its potency, some dravyalike honey,
sugar, jiraka, etccan be added.
Quantity:
i.Madhu, ghrita, taila–double the quantity of
kalka.
ii.Sugar, guda–in equal quantity of kalka
iii.Drava –four times the quantity of kalka
[Sha.Samhita5/2]
UPKALPANA OF KALKA
Churnakalpana(Powder)

14. Fine sieved powder of well shade dried herb.
Dry herbs are nicely or coarsely powdered in
Imamdastaor in Disintegrator or pulverizer
machine. Sieved in with thin cotton cloth…Coarse
powder or yavakutare kwathachurna.
CAUTION
1-In formulation Ingredients are separately
powdered sieved & mixed as per formula.
2-salt ,suger, hingmixed in last.

15. िहनौ िु क्िथथिं द्रव्यं श्रुििाहुश्विकितकसकसकाः
(Ch.su.4/7)
It is the aqueous extract of drug, prepared after boiling
the drug with water.
Crush herbs coarsely (yavakut), add water in 4/8/16
times to coarse powder quantity, boil till the reduction
of liquid to one-fourth/one-eighth and then filtered.
4/8 times water Reduced to 1/4
th
liquid-for soft
herbs(leaf, T. stem ,flower )
16 times water Reduced to 1/8
th
liquid-for hard
herbs(ht. wood, bark etc.)
8 times water Reduced to 1/4
th
liquid for mixed
quality(hard +soft herbs) [sharandhar
Samhita.ma.2/9]

16. Herbs less then 4 tola in weight –16 times water is
required.
Herbs weight in between 5 to 16 tola –8 times water is
required.
Herbs above 16 tola in weight –4 times water is
required.
01Tola=12Gm.
Examples–
Punarnavashtakkwath–indicatedinsotha,sula,
swasarogaetc.
Maharasnadikwath–indicatedinvatavyadhi.
Dosageofkwath–4tola(upto48mlmaxinonetime)
ReadymadeKwaths/kashayamsarealsoavailable…
QUANTITY OF WATER -
BASED ON QUANTITY OF
HERBS FOR PREPARATION
OF KWATHA

17. To increase its potency, some dravyalike honey,
sugar, jiraka, etccan be added.
Quantity–
Churna–1 shana(3 gram approx)
Madhu–1/16
th
part for vata,
1/8
th
part for pitta
1/4
th
part for kapharoga.
Sugar–1/4
th
, 1/8
th
, 1/16
th
part for vata, pitta
and kapharogaresp.
Drava –1 karsha(1 tola) i.e. 1/4
th
of kwath

18. PRAMATHYA
LAKSHA RAS
MAMSA RAS
VESHVAAR
KSHEERPAK
USHNODAK
PANEEYA
VATYA MANDYA
LAJA MANDYA

19. A paste of the herbs boiled in 8 times quantity
of water on low flame and reduced to 1/4
th
then
macerated ( consumed unfiltered)
[sha.sa.ma.2/150]
Pramathyaof bael, shunthi, dhaniya,
hareetaki, nagarmothaIs prescribed in
diarrhea. [As.s.ch.11/4]
In the dose of 2 pala( 96gm) at a time.

20. Lac/gum of ficusreligiosa (peepaltree)boiled in
the DOLA YANTRA.
decanted & filtered 21 times through a thin
cloth
is called laksharas.
(Quantity Of water into DOLA YANTRA need to
be kept 6 times of laksha& reduced to quarter)
[dg.Yadavji]

21. Goat Meat when boiled at low flame in
sufficient quantity of water by which bones
are separated from the meat & its marrow
comes out in the water & it remains in semi
solid form is called mamsaras.
Varieties :-
1.Krit mamsaras–salt, pepper, cumin,
ginger, etc. along with ghee/oil are added.
2. Akritmamsaras–Above juice without
spices.

22. Soup of the goat meat (boneless) mixed with rock
salt, powder of piper longum, ginger, pepper &
jaggery (guda) is called Veshvaar. [su.su.46/365]
Indications :-
Preenan(nourishing)
Pranajanak(promoter of life force)
Swasa(asthama), kasa(cough), kshaya(T.B)
Hridya(cardiotonic), Bone union promoter
(fracture)
Shukral(spermetogenic)
Balavardhana(health promotor)

23. When herbs boiled in 8 times of cow’s milk & 4 times of
water to the milk (32 times) & reduced to the quantity of
milk (8 times).
Herb 1 part+Milk8 part of herb+
Water 32 part of the herb
THEN
Reduced to 8 parts = ksheerpak
Important drugs :-
arjuna, rasona, shunti, chandan, shatavari,
ashwagandha, gokshura, moong, mushlietc.
Precaution :-
sour, salty, astringent materials avoided.

24. Water boiled & reduced to ½, 4 or 8 is called
ushnodak.
1.½ part for Shishira, Vasantaand Greeshma
2.4 part for Sharad
3.8 part for hemantha& Varsha (pravrit)
Indication:-
Obesity, constipation, Anorexia, phlegm,
dyspnea, fever.

25. Medicines boiled on a slow heat in the ratio of
1:64 & reduced to half, filtered, used after cooling
in room temperature.
viz. –Shadangapaneeya for fever & thirst.

26. Coarse husk less Barley (Nistush) powder boiled in 14
times of medicated water till cooked completely & to be
used after filtering by mixing sugar or salt or pepper,
ginger as per taste.
Indication:-
Good for throat infections,
improving taste,
hemoptysis,
mitigates kapha& pitta.

27. Fried popedrice prepared in similar fashion of
vatyamanda.
Indication:-
Thirst,
diarrhea,
anorexia,
cardio tonic,
digestant
This can be used in children, aged, pregnant
ladies (safe for everyone)

28. Manda-No rice particles (14)
Peya-Some rice particles
Yavagu-More rice particles in liquid (6)
Vilepi-less liquid more rice particles (4)
Anna/Bhakta-Cooked rice (5)
Krishra–Khichdi 2:1
Yush-Soup –Krit & Akrit
Manth–Sattu(8)
Panaka-Panna (16)

29. द्रव्यादापोथथिात्तोये िसकपुनतनिमशसंश्स्थिाि्॥कपायो योऽमितनयािति
स शीिः सिुदाहृिः!! (ch.su.4/7)
Dravya is crushed and cold water is added in ratio of 1
part (drugs): 6 (water) parts.
The mixture is kept overnight and is ground and
filtered through a clean cloth/ sieve in the morning .
Also known as Hima kalpana.
Fourth kalpana among panca vidh kashaya kalpana.
Usually made from drugs with aromatic contents.
Cold water is used for dissolving contents of drugs.

30. Dhanyaka hima –indicated in trisna and daha
Sarivadi hima –indicated in rakta vikar, pitta
vikara.
Dosage–1 pala/ 4 tola (48 ml approx.)

31. क्षिप्िोष्णिोये िृददिं िि् फाण्टं पररकीतिििि्
॥(ch.su. 4/7)
Dravya is crushed and hot water is added in ratio of
1 part (drugs) : 4 parts (water)
The mixture is ground & well filtered and used in
luke warm condition.
It is the last kalpa among panch-vidha kalpana.
It is extremely light for digestion.
Hot water is used.

32. Sudarshan phanta –indicated in jvara.
Panchkola phanta –indicated in indicated in
kapha jvara, pratishaya.
Dosage –
4 tola –8 tola (48-96 ml)

33. What is the purpose of various Kalpanas?
Itincreasesthepotencyofmedicinebyadding
orgeneratingspecialproperty(bysanskar).
Itmakesthemedicinedurable.
Itmakesthemedicinepalatable.
Itremovesthetoxiceffectofmedicineby
purification(shodhanakarma)
Aspertheseverityofthediseaseithelpsthe
adjustmentofdosha.
It makes the medicine as per need of patient
and disease.
Need & Importance

34. Tablets
Capsules
Syrups
Gels / Creams