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 of Kashaya
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. • These five basic forms of preparations are
used to prepare medicines from botanicals in
Ayurveda.
• The word kashaya means distortion of the
original shape of dravya and making it
suitable for use.
• These are more efficient in potency in
descending order, and are used according to
digestive power, strength and need of the
diseased conditions.

4.  From the Neolithic times, the early humans used
stone slabs to crush drugs and extracted juice or
made powder.
 The literary treaties like the Rigveda, Atharvaveda,
Samhitas, Nighantu, etc. give a clearer picture of the
existing pharmaceutical practices, preparation of
drugs and their applications.
 The first systematic knowledge of panchavidha
Kashaya kalpna is found in Charak Samhita.
Panchavidha Kashaya Kalpana
Development

5. Some Acharyas had described more than five basic
forms as:
 Shadavidh kashaya Kalpana has been described
by Acharya shushruta, by adding Kshira kalpana
(medicated milk).
क्षीरं रसः कल्कमथः कषायः शृतश्च शीतश्च तथैव फाण्टम् । कल्पा: पडेते खलु
भेषजानां यथोत्तरं ते लघवः प्रदिष्ाः ! (su.su.44/91)
Shaptavidh kashaya kalpana has been described
by Acharya kashyap, by adding Churna &
Abhishava.
चूर्णं शीतकषायश्च स्वरसोऽदभषवस्तथा । फाण्ट: कल्कस्तथा क्वाथो यथावत्तं
दनबोध मे ॥ [काश्यप● दखल० 3/5 ]
BUT THEASE ARE ACCEPTED AS

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 dravya properly 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 dravya is 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 palayable and to
increase its potency, some dravya like honey, sugar,
jiraka etc, known as Prakshepa dravya are added.
Quantity – 1 kola (up to 6 Grams). (sha.ma.1/6)
Examples of swarasa
 Tulsi Swarasa – cough and cold
 Guduchi Swaras - good for heart, cough, breathlessness
etc.
 Adraka Swaras – cough and cold
 Nimba Swarasa – skin diseases, Diabetes

10. As it is the most potent preparation , it can be given
in disease of acute nature , but to a patient who has
a strong digestive power.
Most of the swaras are used as adjuvant…e.g.
Adraka Swarasa, Jambira Swarasa, Tulsi Swarasa
etc.
Swaras can be used for processing (bhavana dravya)
e.g.while preparing mercurial / mineral preparations.
It is useful in case of Sodhana and Marana of
Rasadravyas (Mineral Preparations). [Ex:
Bhringaraja ras for Kasisa Sodhana].. [Vanga
marana with Kumari Swarasa] etc.
Swarasa is also used in the preparation of secondary
preparations like Asavaas, Sneha Kalpas, Syrups etc.

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 dravya like honey,
sugar, jiraka, etc can 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.Samhita 5/2]
UPKALPANA OF KALKA
Churna kalpana (Powder)

14. Fine sieved powder of well shade dried herb.
Dry herbs are nicely or coarsely powdered in
Imamdasta or in Disintegrator or pulverizer
machine. Sieved in with thin cotton cloth…Coarse
powder or yavakut are kwatha churna.
CAUTION
1-In formulation Ingredients are separately
powdered sieved & mixed as per formula.
2-salt ,suger, hing mixed 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 1/4th liquid- for soft
herbs(leaf, T. stem ,flower )
16 times water Reduced to 1/8th liquid- for hard
herbs(ht. wood, bark etc.)
8 times water Reduced to 1/4th 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.
01 Tola =12 Gm.
Examples –
 Punarnavashtak kwath– indicated in sotha, sula,
swasa roga etc.
 Maharasnadi kwath– indicated in vata vyadhi.
Dosage of kwath – 4 tola (upto 48 ml max in one time)
Readymade Kwaths /kashayams are also available…
BASED ON QUANTITY OF
HERBS FOR PREPARATION
OF KWATHA

17. To increase its potency, some dravya like honey,
sugar, jiraka, etc can be added.
Quantity–
Churna – 1 shana (3 gram approx)
Madhu – 1/16th part for vata,
1/8th part for pitta
1/4th part for kapha roga.
Sugar – 1/4th, 1/8th, 1/16th part for vata, pitta
and kapha roga resp.
Drava – 1 karsha (1 tola) i.e. 1/4th 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 1/4th then
macerated ( consumed unfiltered)
[sha.sa.ma.2/150]
Pramathya of bael, shunthi, dhaniya,
hareetaki, nagarmotha Is prescribed in
diarrhea. [As.s.ch.11/4]
 In the dose of 2 pala ( 96gm) at a time.

20. Lac/gum of ficus religiosa (peepal tree)boiled in
the DOLA YANTRA.
decanted & filtered 21 times through a thin
cloth
is called laksha ras.
(Quantity Of water into DOLA YANTRA need to
be kept 6 times of laksha & reduced to quarter)
[dg.Yadav ji]

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 mamsa ras.
Varieties :-
1. Krit mamsa ras – salt, pepper, cumin,
ginger, etc. along with ghee/oil are added.
2. Akrit mamsa ras – 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 )
Bala vardhana (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+Milk 8 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, mushli etc.
Precaution :-
sour, salty, astringent materials avoided.

24. Water boiled & reduced to ½, 4 or 8 is called
ushnodak.
1. ½ part for Shishira, Vasanta and 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 poped rice prepared in similar fashion of
vatya manda.
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 पररकीतिििि ्
॥(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?
 It increases the potency of medicine by adding
or generating special property (by sanskar).
 It makes the medicine durable.
 It makes the medicine palatable.
 It removes the toxic effect of medicine by
purification (shodhana karma)
 As per the severity of the disease it helps the
adjustment of dosha.
 It makes the medicine as per need of patient
and disease.
Need & Importance

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