All World
Gayatri Pariwar

We had discussed the importance of Ayurvedic decoction therapy in the previous issue and introduced the basics as rediscovered in the Ayurvedic research labs at Brahmavarchas Research Centre, Shantikunj Hardwar. The ingredients of three different types of kwathas (plant medicinal decoctions) namely, kalamegha, vasa and kutaj that are found effective in treatment of several diseases were also described. If necessary, decoction therapy may be continued along with allopathic medicines; however, the duration of the latter should be kept to a minimal level. In case antibiotics are consumed as part of the latter then the Ayurvedic medicines should be continued for a few weeks (or as per the Ayurvedic doctors advice) even after healing of the ailment; this helps in neutralizing the negative side-effects of the antibiotics. Here we present the constitutions [measures given in units of tsp (teaspoon), which is about 5gm] and method of preparation of some more kwathas prescribed by the Kadha lab at Brahmavarchas.

1. Nirgundi Kwatha: It is prescribed in vata dosha related problems including joint-pain, rheumatism, arthritis, spondylitis, siatica, etc. This together with small amounts of the gum of sarai (Brosvelia Serreta) also cures Osteo-arthritis.

Ingredients: Nirgundi 1 tsp, Sarai Chhala 1/2 tsp, Nagarmotha 1 tsp, Ashwagandha 1/2 tsp, Mulahathi 1 tsp, Sauntha 1/2 tsp, Pure Gugala 1/5 tsp, Hinga (Asefoetida) 1/5 tsp, Chitraka 1/4 tsp. The coarse powder prepared for vasa kwatha 1 tsp, Rasna 1/2 tsp, Maharasna 1/2 tsp, Dashamula 1 tsp.

The terms Maharasna and Dashamula used here refer to combination of several herbs. Namely, one kg of Maharasna consists of 600 gms of rasna and 12 gms each of the following: Dhamasa, Bala, Erandmula Chhala, Devadara, Kachura, Bacha, Vasa, Sontha, Harada, Chavya, Nagarmotha, Punarnava, Giloya, Vidhara, Saunfa, Gokshura, Ashwagandha, Atisa, Amaltasa Pulp, Shatavara, Chhoti Pippali, Kata Saraiyya, Dhaniya, Chhoti Kantakari, Badi Kantakari. The following ten herbs (dry plant medicines) mixed in equal amounts make Dashamula: Bilva Chhala, Gambhari Chhala, Padhala Chhala, Arani Chhala, Shyonaka Chhala, Shalaparni, Prashniparni, Small Kantakari, Big Kantakari, Gokshura.

2. Ashwagandha Kwatha: It is supposed to be an excellent tonic for enhancing physical and mental vigor. It helps eliminate fatigue and induce vibrant freshness.

Ingredients: Ashwagandha 1/2 tsp, Mulahathi 1 tsp, Vidarikanda 2 tsp, Vidhara 1 tsp, Goksharu 1 tsp, Nagarmotha 1 tsp, Dashamula 1 tsp, Shatavara 1 tsp.

Saraswati Panchak Kwatha: It is an excellent brain tonic for the students, teachers, writers and others occupied mainly with mental work. The usually prescribed doses are 1 tsp twice a day for the children; and 20 ml twice a day for the adults. It should be taken in the morning and in the evening. Saraswati Panchak may also be used in dry powder form; 1/4 tsp (for the children) and 1 tsp (for the adults) of the powder should be taken each time with milk, honey or ghee and sugar. It is notable that its composition (described below) was suggested by Rev. Gurudev, Yugrishi Pt. Shriram Sharma himself. Ingredients: Brahmi 1 tsp, Shankhapulpi 1 tsp, Mithi (sweet) Bacha 1 tsp, Gorakhamundi 1 tsp, Shatavara 1 tsp.

3. Triphala Kwatha: It is an effective natural medicine against constipation and some other problems of the digestive system. The proportion of Sanaya-leaf and Amaltasa (or Anvla, as the case be,) may vary according to the extent and type of disease. Ingredients: Harada 1 tsp, Baheda 1 tsp, Sanaya-leaf 2 tsp, Anwala 1 tsp. One tsp of Amaltasa-pulp should be used instead of Anwala for people residing at cold places (e.g. on the hills) or people suffering from arthritis, joints-pain or prone to sour throat, cold, etc.

4. Ashoka Kwatha: It is prescribed to heal leucorrhoea and several gynaecological diseases. Ingredients: Ashoka 1 tsp, Lodhra 1 tsp, Ashwagandha 1 tsp, Nagarmotha 1 tsp, Shatavara 1/2 tsp, Mulahathi 1 tsp, Neem Chhala 1/2 tsp, Ulata Kambal 1 tsp, Giloya 1 tsp, Padmakha 1 tsp, Khunkharaba 200 mg.

5. Kanchanara Kwatha: If taken with appropriate diet restriction as per the advice of the Ayurvedic doctors, this eliminates disorders of thyroid and thus relieves one of the problems of hypothyroidism, goiter etc. Ingredients: Kancanara Chhala 2 tsp, Sharpunkha 1 tsp, Giloya 2 tsp, Punarnava 1 tsp, Bharangi 1 tsp, Ashoka 1 tsp, Arjuna 1 tsp, Varuna 1 tsp, Ashwagandha 1/2 tsp, Sariva 1 tsp, Shatavara 1 tsp, Kayaphala 1 tsp.

Method of Preparation: The method of preparing the kwathas described in this and the previous article is similar to that for most other types of herbal decoctions. Clean it and then grind to make a coarse powder of each of the constituent herb/plant medicine. If these are to be used for several days, the dry powders thus prepared may be kept in airtight boxes.

While preparing the kwatha, mix the powders as per the prescribed proportions for a given measure of the dose. If the above-mentioned amounts are to be used, soak the mixture in about three-quarter to one liter of water for a whole night. Boil it on mild fire in the morning till only about 300 milliliter of the (concentrated) solution is left. In general, the amount of water should be about 16 times the weight of the mixed coarse powder of the medicine(s); it should be boiled after soaking the powder for at least 8-10 hours till the solution is concentrated up to one-fourth of its initial amount. Usually, about 48 gm of the herbal powder is used in one dose for an adult. The quantity for a child above 8 years is about half of that for an adult. However, the dose could vary as per the state of the disease and the natural constituent (prakati); it should best be as per the recommendation of the Ayurvedic doctor.

As far as possible, kwatha should be taken fresh once it cools down to a drinkable temperature. The kwatha prepared in the morning may be taken in the afternoon or till early evening; or one prepared in the night is suitable till morning, provided it does not become sour or is spoiled due to heat (e.g. in summer). Kwatha should not be used if its original color or smell (in the fresh state) changes or there appears some scum or foam in it; such a spoiled decoction is toxic. In its fresh state its medicinal effects are like nectar. However, it should also be noted that once it cools down, a kwatha should not be boiled again because such a decoction is described in the Ayurvedic scriptures as �poisonous�. �Shratashitam Punastaptam Toyam Vilasamam Bhavet | Niryyuhoapi Tathashitah Punastapto Vilopamah ||� Meaning: Once boiled and cooled, water would be undrinkable (of no health-value) if boiled again. Similarly, a well-prepared and cooled kwatha would become a �toxin� if re-boiled.

One should not drink water for about an hour after taking the kadha (kwatha); eating any thing should also be avoided in this period. The best time to take this Ayurvedic Medicine (kwatha) is in the morning; or after the ahara rasa is fully processed, that means about two to three hours after meal. Some constituent herbs and therefore their kwathas are bitter in taste; if it is not possible for the patient to drink it as it is, then some honey or sugarcane-treacle could be mixed in minimal amounts. The amount of honey should be not be more than about one-fourth that of the medicine in the kwatha in case of the diseases due to kapha dosha; one-eighth in those of pitta dosha and one-sixteenth in vata dosha. The limits for vata and kapha dosha cases would be interchanged if milri (sugar crystal) or molasses are used in place of honey. At times about 1 to 4 gm of asafetida, rock salt, cumin-seeds, black pepper, trikatu, gugal, or sauntha, etc are also advised to be mixed in some kwathas. If taken regularly as per the Ayurvedic doctor�s prescriptions and under the diet restrictions and other disciplines, as advised by him/her, the kwathas indeed prove to be magical natural medicines that eliminate the disease from roots and heal the patients without any side effects. They also induce vigorous healthy effects in the mind-body system.

Table

Alphabetic list of the Hindi Names (of the herbs/medicinal plants) referred above; other popular Hindi names, if any, are also shown in the first column. The word chhaala used with the several herbs in the above text means the dry skin of the bark of the corresponding herbal tree.

Indian Name(s)	English Name	Botanical Name
Amaltasa, Aargvadh	Indian Laburnum, Pudding Pipe Tree	Cassia Fistula Linn.
Anwala, Amalki	Emblic Myrobalan	Emblica officinalis Geartn
Arjuna, Kakum, Kahu	Arjun Tree	Terminalia arjuna Bedd.
Arni, Agnimanth,	Clerodendron	Clerodendron Phlomidis Linn
Ashoka, Mandar	Mast tree	Pllyalthia longifolia Benth & Hook.
Ashwagandha	Rap seed plant, Winter cherry	Withania somnifera Dunal
Atisa, Ativisha	Indian Atees	Aconitum heterophyllum Wall
Bacha, Vach, Ugrgandha	Sweet flag	Acorus calamus, Linn
Baheda, Vibhitak	Beleric Myrobalans, Beddanut	Terminali belrica Roxb
Bala, Bariyar, Kharaiti	Countru Mallow	Sida cordifolia Linn
Bharangi, Bhargi	Turk�s Turbon	Clerodendron serratum Spreng
Bilva, Bael	Bengal Qunice	Aegle marmelos, Corr.
Brahmi	----	Hydrocotyle Aisatica Linn
Chitrak, Cheeta	White leadwort	Plumbago zeylanica Linn
Dhaniya, Dhanak	Coriander	Coriandrum sativum Linn
Devadara, Devdaru	Himalayan cedar	Cedrus deodara(Roxb)
Erand, Arandi, Gandvarhasta	Castor oil plant	Ricinus communis Linn
Gambhari, Gamhar	Shivan	Gamelina arborea Roxb
Giloya, Amrata, Guduchi	Tinospora, Guduchi	Tinospora cordifolia ( wild) Miers
Gokshura, Chota gokharu,	Small caltrops	Tribulus terrestris.Linn
Gugal, Dev-Dhup	Indian Bedellium tree	Commiphora mukul Hook
Harada, Haritaki, Abhaya	Chabulic Myrobalans	Terminalia chebula Retz
Hinga, Hingu	Asafoetida	Ferula foerida Regd
Kantkari, Kateli, Vyaghri,	Kantakari	Solanum Xanthocarpum
Katasaraiya, Piyavasa	Spiny yellow-Barleria	Balrleria prionitis,Linn
Kayaphala, Katphal	Boxmyrtal, Bay-Berry	Myrica nagi Thunb
Katuki	Black Hellebore	Picrorrhiza Kurroa Royle ex Benth
Khunkharaba,
Heeradekhi, Raktaniryas	Dragon blood	Daemonorops draco Blume
Lodhra, Rodhra,Lodh	Symplocos bark	Symplocos resemosa Roxb
Mulahathi, Madhuyeshthi	Liquoric Root	Glycyrrhixaglabra Bois
Nagarmotha, Mustak	Nutgrass	Cyperus rotundus Linn
Neem, Nimb tree	Margosa tree	Azadirachta indica.
Nirgundi, Shefali,	Fiveleaved chaste Tree
Sammal, Sinduvar	Indian Privet	Vitex Negungo Linn
Padmakha, Phaja	Mild Himalayan Cherry	Prunus Puddum Roxb.ex.Wall
Prasniparni, Pathavan		Uraria picta. Desv.
Punarnava (Rakta)	Hogweed Horsse Purslene	Boerhaavia diffusa Linn
Rasna, Sursa, Raysen,	Rasna	Pluchea lanceolata Oliver& Hiern
Sanaya, Markmandika,	Indian Senna.	Cassia angusti folia vahl
Sonapatti
Sauntha, Adarak, Shunthi	Dry Zinger	Zingiber officinale Roscoe
Shankhpuspi, Shankahuli	Shankh Pushpi	Convolvulus pluricaulis Choisy
Sharpunkha, Sarfonka	Wild Indigo	Tephrosia purpurea Linn
Shatavara, Sahasmuli	Asparagus	Asparagus racemosus
Sariva, Aasfota, Kapuri	Indian sarsaparilla	Hemidesmus indicus R.Br.
Shalparni, sarivan	Sarivan	Desmodium gangericumD.C
Shyonaka, Sonapatha	Tiutun	Oroxylum indicum Vent
Ulat Kambal, Pishachkarpas	Devil�s Cotton	Abroma Augusta
Varuna, Barna, Barun	Varuna	Crataeva nurvala Buch-Ham
Vasa, Adusa,	Malabarnut	Adhatoda vasica, Nees
Vidarikand, Ekshugada	Saral	Pueraria tuberosa D.C.
Vidhara, Ghava patta	Elephant Creeper	Argyreiaspeciosa Sweet

(Series to be continued).