1.
Panchavidha
Kashay Kalpana
Dr. Sujit KumarDalai
M.D., PhD
Reader, P.G. Deptt. of R.S & B.K,
Gopabandhu Ayurved Mahavidyalaya
Puri, Odisha

2.
KASHAY
Means distortion of the original form of
Dravya and making it suitable for use
KALPANA
Means Yojana or Planning
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

3.
Swarasa
Kalka Churna
Kwatha
Hima
Phanta
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana
Pramathya
Paniya
Kshirapaka
Laksha rasa
Mansarasa
Mantha
Udaka
Panaka

4.
Any juice extracted from part of the plant
using any mechanical force is called
Swarasa
The juice of a plant can be obtained by
cutting or tapping the root of a big tree and
collecting the liquid oozing out of it
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana
SwarasaSwarasa

5.
Method - I
Fresh part of the plant, devoid of any disease, infestation iscollected. It is crushed using mechanical force like pestleand mortar or the juicer of present day. The extracted juiceis filtered using a clean cloth or sieve.
Whichever the day, the fresh herbs are collected, on thesame day, the fresh juice from them has to be extracted.
Example : 1. Tulasi swarasa
2. Adrak swarasa
@ Dr.Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

6.
Method - II
In case of part of plant which is soft and dry in nature, the
part should be crushed and soaked in twice the amount of
water overnight. Next morning the plant is macerated and
filtered using a cloth. (Drug : Water = 1 : 2)
Examp : Dhanyaka Veeja (Coriandrum sativum Linn)
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

7.
Method – IIIMethod – III
Putapakwa swarasa
The herb is cut into small pieces and covered with a big
leaves of trees like palasha (Butea monosperma Linn)
&Vata (Ficus bengalensis Linn.) etc.
leaves are tied with a thread covered with a thick layer of
clean mud made into bolus shape drying under
sunlight subjected to mild fire till the bolus turns to red
hot left for cooling after breaking herb is collected
juice is extracted by pressing.
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

8.
Matra (Doses)Matra (Doses)
24 ml for the 1st
and 2nd
method as they are guru (heavy) for
digestion.
48 ml for Putapakwa swarasa (3rd
method) as they are
comparatively laghu (light) for digestion.
Prakshepa dravyaPrakshepa dravya
Swarasa, honey, Jaggery, Kshara, Jirak (cumin seed powder),
black salt, ghee, oil or herbal powders can be added in a dose
of 1 Kola – 6 grams.
@ Dr Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

9.
Uses of Swarasa
As medicine - Tulasi swarasa (juice of Ocimum santum Linn
As bhavana dravya - (Medium of binding agent along with
enhancing the property of the formulation).
Example- during preparation of Chitrakadi vati
- juice of dadima (pomegranate seed juice)
As Anupana - (liquid media taken with medicine).
Example- juice of Ardraka (Zingiber officinale
Roxb.) along with tablet Tribhubanakirti Rasa
@ Dr.Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

10.
The fresh herb is pounding by the help of mortar andpestle till it becomes soft mass.
If the herb part is dry like dried bark, then make it powderform and it has to be soaked in water for a few hours till itbecome soft and grounded in a mortar with pestle toobtain fine paste.
Matra
1 karsha (about 12g) and it has to beconsumed immediately after the preparation.
@ Dr.Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay KalpanaKalkaKalka

11.
Prakshepa Dravya
Madhu, Ghrita, Taila -Double the quantity of Kalka
Sita, Guda - In equal quantity of Kalka
Drava - 4 times the quantity of Kalka
Uses
Nimba kalka - Internal and external uses,
kustha,Krimi, Chhardi
Rasona kalka - vata roga, visama jwara
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

12.
Churna
Suska kalka, raja & kshoda
It is fine powder of completely dry drug, which is filtered
through a clean cloth.
Sthula churna - Course powder
Sukshma churna - Fine poweder
Atyanta Sukshma - Very fine powder
@ Dr.Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

13.
Particle range
(One micron is 1/1000 part of millimeter)
Sieve range - Above 50 micron diameter
Sub sieve range - 1 - 50 micron diameter
Sub Micron range - Below 1 micron diameter
Sieve size separation
Coarse powder : 10/44
Moderately coarse powder : 22/60
Moderately fine powder : 44/85
Fine powder : 85
Very fine powder : 120
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

14.
Method of size reduction
Slicing & cutting : Cutter mill
Bruising & contusion : Roller mill
Grinding : Manual, Mechanical
Mechanical Grinding Machines
* Pulverize
* Disintegrator
* Bull mill
* End runner mill
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

15.
Prakshepa dravya
Guda : Equal
Sita : Double
Hingu (fried): Quantity which doesn’t cause
nausea
Ghrita, Taila: Double
Liquid : Four times
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

16.
Hingwastaka churnaHingwastaka churna
1.Sunthi = 1part
2. Maricha = 1part
3. Pippali = 1part
4. Ajamoda = 1part
5. Saindhav lavan = 1part
6. Sweta jira = 1part
7. Krishna jira = 1part
8. Sudha hingu = 1/8th
part
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

17.
Navayasa lauhaNavayasa lauha
1. Trikatu = 1 part each
2. Triphala = 1 part each
3. Trimada = 1 part each
4. Lauha bhasma = 9 part
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

18.
(Srita, kashaya, Niruhya)
Liquid boiled over Agni and reduced water is called
decoction
Principle - I
Soft drug : 4 times of water (1:4)
Medium and hard drug : 8 times of water (1:8)
Very hard drug : 16 times of water (1:16)
All these cases water will be
reduced to 1/4th
@ Dr.Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana
KwathaKwatha

19.
Principle – II
Total drugs from 12 gm - 48gm = 16 times water
48 gm - 192gm = 08 times of water
192gm - 768gm = 04 times of water
All these cases water will be reduced
to 1/4th
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

20.
Matra
2 pala = 96 ml
1pala = 48 ml as Madhyama matra
Prakshepa dravya
Vata Pitta Kapha
Sita (sugar) 1/4th
1/8th
1/16th
Madhu 1/16th
1/8th
1/4th
Jira/Gugul/Kshar/ Kshira/Ghrita/
Lavan/Shilajit/ Taila/Guda/
Hingu/Trikatu Kalka Churna
4gm 12gm
@ Dr.Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

21.
Time of Dispensing/administration
Ahara Rasa pake Sanjaate – after the digestion of food.
6 am and 6 pm (empty stomach)
30 minutes before food. Based on disease, administered
even after food.
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

22.
Punarnavastak Kwatha
Punarnava+Nimba+Patola+Sunthi+Katuki+Guduchi+D
evdaru,+ Haritaki (each one part) + Water 8 times
reduce to 1/4th
uses = Sarvanga sotha, Udara roga, Kasa,
swasa, sula etc
Rasnasaptak kwatha
Rasna+Guduchi+Amaltas+Devdaru+Gokshura+Eranda
mula+ Punarnava mula (each one part)+water 64part
reduce to 1/4th
Uses = parswsula,ura sula etc
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

23.
Pramathya
1 part Kalaka dravya + 8 part water
= Kwatha reduce to 1/4th
part
Matra = 50 -100 ml
Mustaka pramathya : Used in Raktatisara
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

24.
Sadangapaniya
1 part Coarse powder of drugs + 64 part water
= water reduce to ½
Musta + Parpata + Ushira + Chandana + Sugandhabala
+ Sunthi
Matra = 100 ml
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

25.
Kshirapaka
Drug Milk Water
Method – I 1part 8 part 32 part
Method II 1 part 15 part 15 part
Boiled until milk part remains
Drugs boiled with water first then other liquid to be added
Matra = 2 pala = 100ml
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

26.
Laksha Rasa
1 part Laksha + 6 part water is processed in
Dolayantra = Water is reduce to 1/4th
& filtered
through a clean cloth for 21 times
Matra = 2 tola = 24gm
Indication = Ashrikdora, Pradara, Raktapitta
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

27.
Ushnodaka
Water boiled &
1/4th
part evaporated = Vatahara
1/2 part evaporated = Pittasamaka
1/3 part evaporated = Kaphahara
Generally water is boiled and reduce to 1/2 is called
ushnodaka. Usefull as Amapachaka and vatanulomaka
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

28.
Drugs in coarse powder form + 6 times water Keep for
soaking over night Next day mixture is macerate
filter through cotton cloth = HIMA
Matra : 96 ml
Dhanyakadi Hima
Dhanyaka+Amalaki+Vasa+Draksha+Parpata+water 6
times = Dhanyaka Hima
Uses - Raktapitta,Jwara, Daha,Trishna, Sosa etc
@ Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana
Hima

29.
Mantha Kalpana
1 part coarse powder of drugs + 4 part water
Kept soaked for 2 – 4 hr
Churned well
Filtered
Matra = 2 pala= 100ml
Kharjuradi mantha - used in Madya vikara
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

30.
Udaka Kalpana
Tandulodaka
1 part broken rice + 4/6/8 part water
Kept soaked for 2 – 3 hr
Churned well
Decanted
Matra = 2 pala= 100ml
Used in Sweta pradara, Mutra daha, Mutralpata
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

31.
Panaka Kalpana
Chincha Panaka
1. Chincha phala (ripe) = 1 part
2. Water = 4 part
3. Sarkara = 2 part
4. Saidhav lavan = 1/10th
part
5. Fried Jiraka = 1/10th
part
6. Fried Maricha churna= 1/20th
part
Mixed well
Uses = Apetizer, digestive, amapachak
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

32.
Drugs in coarse powder form + 4 times Boil water
Macerate with warm water filter through cotton cloth =
Phanta
Matra : 96 ml
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana
PhantaPhanta

33.
Prakshepa Dravya : Same as that of Kwatha
Sudarsana Phanta
Sudarsana (Crinum latifolium) + 4times Boil water
Uses - All kinds of Jwara
Panchakola Phanta
Pipali+Pipali mula+Chavya+Chitraka+Sunthi +
4 times hot water
Uses – Gulma, Pliha, Udara roga, Anah, Sula
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana

34.
Thank YouThank You
@ Dr. Sujit Kumar Dalai
Gopabandhu Ayurved Mahavidyalaya, Puri, Odisha
Panchavidha Kashay Kalpana