IN THIS PRESENTATION, AN EFFORT HAS BEEN MADE TO PUT FORTH THE WORK OF LATE VAIDYARAJ ATMARAM WAMAN DATARSHASTRI OF SANGLI, MAHARASHTRA, INDIA, IN THE FIELD OF DRUG PREPARATIONS. HE HAS EXTENSIVELY WORKED IN EXPERIMENTS TO STANDARDISE THE PROCESSES OF DRUG PREPARATIONS WHICH ARE CONCULSIVELY USEFUL IN ACTUAL MEDICAL THERAPEUTICS.

1. PREPARATION OF DRUGS
ACCORDING TO
PANCHABHAUTIK CHIKITSA
VAIDYA ANIRUDDHA S. KULKARNI
MIRAJ

2. FOUR PILLARS OF TREATMENT
•VAIDYA
•PATIENT
•ATTENDANT
•DRUG

3. ORIGINS OF DRUGS
• HERBAL
• MINERAL – FROM EARTH
AND OCEAN
• METALS
• ANIMAL ORIGIN

4. BASIC RULES OF DRUG PREPARATIONS
• EMERGENCE AND SETTING OF AGASTI
NAKSHATRA
• USE OF HUMAN POWER IS PREFERRED OVER
MECHANICAL POWER
• USE OF BRASS VESSELS TREATED WITH TIN
(NO USE OF STAINLESS STEEL)
• OCCASSIONAL USE OF IRON MORTARS AND
VESSELS
• WHILE MIXING THE INGREDIENTS,
CHRONOLOGY IS IMPORTANT

5. SWARASA - EXPRESSED JUICE
•MULAKA
•BHRINGARAJA

6. KWATHA - DECOCTIONS
• MAHAMNJITSTHADI
• NAGARADI
• PHALATRIKADI
• PARIPATHADI
• RAKTDABA

7. HIMA – COLD INFUSIONS
•DHANYAKA

8. PHANTA – HOT INFUSION
•JATAMANSI
•JINGI SHARADI

9. RASAKRIYA
• KWATHA PREPARATIONS ARE ONE AMONG THE PANCHAVIDHA
KASHAYA KALPANA WHICH ARE HIGHLY EFFECTIVE, BUT THEY ARE TO
BE USED WHEN FRESHLY PREPARED AND THEY ARE OFTEN
OVERLOOKED DUE TO THE PREPARATION METHOD AND
PALATABILITY.
• THE CRUDE DRUGS ARE CRUSHED TO A COARSE POWDER
SEPARATELY AND THEN MIXED THOROUGHLY WITH 8 PARTS OF
WATER IN A CONTAINER AND THEN CONTINUOUS MILD HEAT IS
APPLIED UNTIL IT IS REDUCED TO ONE-FOURTH OF ITS INITIAL
QUANTITY. DURING THE HEATING PROCESS, CONTINUOUS STIRRING
IS DONE TO FACILITATE THE EVAPORATION AND AVOID ANY
DETERIORATION DUE TO BURNING OF MATERIALS. AFTER A
DESIRABLE REDUCTION IN VOLUME IS ACHIEVED, THE KWATHA IS
FILTERED THROUGH SINGLE FOLDED COTTON CLOTH AND COLLECTED
IN A SEPARATE VESSEL.

10. RASAKRIYA…
• THEN, THE KWATHA IS BOILED AGAIN OVER
SLOW FIRE ON A GAS STOVE, MAINTAINING THE
TEMPERATURE BETWEEN 90°C AND 95°C TILL A
SEMISOLID CONSISTENCY IS OBTAINED. AS THE
WATER EVAPORATES, THE VISCOSITY OF THE
EXTRACT INCREASES, RESULTING IN GHANA
FORM. THEN, THE GHANA IS MIXED WITH THE
CHURNA OF INGREDIENTS FURTHER FORMING A
SOLID MASS.
• CHATURTHAKA YOGA
• PATHYADI YOGA

11. SNEHA KALPANA – PROCESSED
OIL/GHEE
• SNEHA KALPANA/PAKA MAY BE DEFINED AS “A
PHARMACEUTICAL PROCESS TO PREPARE
OLEAGINOUS MEDICAMENTS FROM THE SUBSTANCES
LIKE KALKA (HERBAL PASTE OF DIFFERENT PARTS OF
BOTANICALS), KWATHA (SPECIFICALLY PREPARED
DECOCTION IN ACCORDANCE OF AYURVEDIC
PRINCIPLES) OR DRAVA DRAVYA (ANY OTHER LIQUID
SUCH AS MILK, SELF EXPRESSED JUICES, MEAT JUICE,
ETC.) TAKEN IN SPECIFIC PROPORTION AND BY
SUBJECTING THEM TO UNIQUE HEATING PATTERN
AND DURATION TO FULFILL CERTAIN
PHARMACEUTICAL PARAMETERS, ACCORDING TO THE
NEED OF THERAPEUTICS.”

12. SNEHA KALPANA
• ACCORDING TO SHARANGDHAR SAMHITA, SNEHA
KALPANA MAY BE DEFINED AS “THE MEDICAMENT
PREPARED BY USING ONE PART OF KALKA DRAVYA
(PASTE OF INDICATED HERBAL INGREDIENTS), FOUR
PARTS OF OIL/GHEE (COMMONLY SESAME OIL/COW
GHEE) AND SIXTEEN PARTS OF DRAVA DRAVYA
(LIQUID MEDIA MOSTLY KWATHA - DECOCTION OF
HERBS).” DRAVA DRAVYA MAY BE OTHER THAN
KWATH SUCH AS JALA (WATER), SWARASA (SELFEXPRESSED HERBAL JUICE), KANJI (FERMENTED
HERBAL BEVERAGE), MANSA RASA (MEAT JUICE),
GOMUTRA (COW URINE), ETC.

13. SNEHA KALPANA
• WHEN PAKA (PHARMACEUTICAL PROCESS FOR
PREPARATION OF MEDICATED OIL/GHEE IN
WHICH INDIVIDUALIZED HEATING PROCESS IS
ADOPTED AS PER INGREDIENT OF
FORMULATION) IS MENTIONED BY ONLY KALKA
DRAVYAS, THEN WATER SHOULD BE ADDED
FOUR TIMES OF SNEHA TO REPLACE THE DRAVA.
WHEN PAKA MENTIONED BY ONLY KWATHA
DRAVYA, THEN KALKA SHOULD BE PREPARED BY
DRUGS OF KWATHA AND SHOULD BE USED.

14. TAILA - GHEE SIDDHI LAKSHANAS
• SNEHA SIDDHI LAKSHANA (COMPLETION TEST FOR
CHIEF DESIRED CHARACTERISTICS) LIKE GANDHAVARNA-RASOTPATTI (DESIRED SMELL, COLOR AND
TASTE), SHABDAHINATA (NO CRACKING
SOUND), PHENODGAMA (APPEARANCE OF FROTH) IN
TAILA WHILE PHENOPASHAMA(DISAPPEARANCE OF
FROTH) AND VARTIVAT KALKA (ROLLING OF PASTE OF
HERBAL DRUGS BETWEEN FINGERS). FINALLY, THE
MIXTURE WAS FILTERED WHEN HOT THROUGH
MUSLIN CLOTH AND STORED IN AMBER COLORED
BOTTLE UNTIL USE. ST WAS PREPARED IN THREE
BATCHES.

15. SNEHA KALPANA - MURCHHANA
• IN CLASSICAL TEXTS MURCHHANA PROCESS
ON OIL AND GHEE IS MENTIONED.
• OIL- BAD ODOR AND DISAGREEABLE TASTE
• GHEE – AAM DOSHA I.E. HARD TO DIGEST
• BUT, VD. DATARSHASTRI HAS NOT
MENTIONED ANY MURCHHANA PROCESS.
• RAJANI TAILA
• ANULOMAN TAILA

16. GUGGUL PREPARATIONS
• IN TEXTS THREE TYPES ARE DESCRIBED
• 1. SOMAPAKA – A. GUGGUL+SNEHA+ CHURNAS –
POUNDING
• B. GUGGUL- HEAT UNTIL IT BECOMES SLIMY – ADD CHURNAS
AND TRITURATE
• 2. SURYAPAKA – DISSOLVE GUGGUL IN A LIQUID – ADD
CHURNAS – DRY IN SUNLIGHT
• 3. ANALAPAKA – ON LOW FLAME CONCENTRATE GUGGUL –
WHEN DULY THICK ADD CHURNAS AND MIX PROPERLY.
CHURNAS SHOULD NOT BE COOKED. – THIS METHOD IS
DESCRIBED BY VRINDA MADHAVA AND ADOPTED BY VD.
DATARSHASTRI

17. MERCURY - PARADA
• MERCURY EXTRACTED FROM PURIFIED
HINGULA SHOULD BE USED.
• MERCURY SHOULD BE EXTRACTED BY
SUBLIMATION METHOD.
• ATLEAST TWO SAMSKARAS NAMELY
MARDANA AND SWEDANA SHOULD BE
DONE.
• VD. DATARSHASTRI ADVOCATED USE OF
RASASINDURA IN PLACE OF HINGULA AS IT IS
PROCESSED WITH SUBLIMATION.

18. MAHARASA
• ABHRAKA – THREE TYPES –
SANTARPANA, APATARPANA AND
TANKAN MARITA BHASMA.
• MAKSHIK
• SHILAJEETA
• RASAKA

19. UPARASA
• GANDHAKA
• GAIRIKA
• KASIS
• HARATAL
• MANAHSHELA

20. SADHARANA RASA
•NAVASAGARA
•KAPARDA
•HINGULA

21. DHATU - METALS
•
•
•
•
•
•
•
•
SUVARNA
RAJATA
TAMRA
LOHA
MANDUR
VANGA
NAGA
JASAD

22. SUDHA VARGA
• MUKTASHUKTI
• PRAVALA
• KAPARDIKA
• MRIGASHRINGA
• SHANKHA
• MAUKTIKA

23. RASAKALPAS
• KHARALEEYA
• KUPIPAKWA
• PARPATI
• VASANT
• BHASMAS

24. VARANGAKA KSHARA
• PLEEHODARA CHIKITSA BY CHARAKA
• ACHARYA CHARAKA HAS NOT MENTIONED
PROCEDURE.
• ACHARYA GANGADHARA HAS SUGGESTED
THAT ALL THE INGREDIENTS SHOULD
POUNDED SIMULTANEOUSLY EXCEPT MILK
AND SUBJECTED TO ANTARDHOOMA
HEATING. THE KSHARA SHOULD BE
CONSUMED WITH MILK.

25. VARANGAKA KSHARA
• VD. DATARSHASTRI DISCOVERED HIS OWN METHOD.
• TAKE VIDANGA, CHITRAKA, SUNTHI AND VEKHANDA, AND
CHOP THEM ALIKE. ADD GHEE AND MILK CAUTIOUSLY.
• ADD FINE SAINDHAVA POWDER SO THAT IT STICKS WITH
OTHER INGREDIENTS.
• CLOSE THE POT BY SANDHIBANDHANA AND START HEAT.
• WHEN THE BOTTOM OF THE POT BECOMES RED TAKE OUT
THE POT AND ALLOW TO COOL.
• TAKE IT OUT, MAKE POWDER AND USE.

26. KUPIPAKVA RASAYANA
• SOMANATHI TAMRASINDURA AND SUVARNA
RAJ VANGESHWAR
• VD. DATARSHASTRI HAS ELABORATED
MEASUREMENTS OF BHATTI WHICH IS LIKE
GARBHAYANTRA RATHER THAN VALUKAYANTRA.
• HE ADVOCATES MAKING A HOLE AT THE
BOTTOM OF CLAY POT.
• HE OPINED THAT CORKING OF KUPI SHOULDN’T
BE DONE BEFORE STARTING TIVRAGNI

27. THANKS A LOT!!!