Kashayam

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Kashayam also Kasayam is a widely used form of dosage in Ayurveda and does not denote any particular Ayurvedic medicine. Instead, Kashayam refers to a water decoction or water extract of a single herb or group of herbs and can be used for ailments like indigestion, cough and common cold etc. It is an ancient form of medicine that has been used for a long time.[1][2][3] Many are very bitter in taste and the liquid is dark in color. It is mainly used by South-Indian and Bengali families. It is also called Kwath or Kadha in other cultures in India.[4]

Ingredients[edit]

Many readily used kitchen spices and herbs like neem leaves, ginger, garlic, cinnamon, cloves, long pepper, tulsi and pepper etc. are used in preparing kashayam.[5]

Preparation [4][edit]

General guidelines for preparing Kashyam have the following common steps

  • Identify correct herbs as per the correct formula and collect them
  • Thoroughly clean the raw herbs with pure water
  • Properly dry the herbs in a sterile environment
  • Accurately weigh the ingredients as per the formula
  • Grind the ingredients in a coarse powder
  • Mix the powder in appropriate quantity of water, strictly as per the formula
  • Boil the solution until it reduces to the exact concentration as indicated in the formula
  • Test the properties of the concoction and verify whether desired specifications have been attained
  • Preserve in appropriate ambient conditions

Types[edit]

Different Kashayams are prepared for various ailments. Some of them are:

  • Amruthotharam Kashayam
  • Karkkidaka Kashayam
  • Ginger Kashayam
  • Nilavembu Kashayam
  • Varadi Kashayam
  • Haritaki
  • Vashapatram
  • Bhunimba
  • Vasamool
  • Dasamoola Rasayanam [6]

References[edit]