Five types of primary herbal preparations (Pañca-kasāya … · Web viewEg: Avaleha...

Diploma in

Ayurvedic Lifestyle & Nutrition

Module 8 8th & 9th May 2020

AYURVEDA INSTITUTE UK

Bhaisajjyakalpana

The Art and Science of Ayurvedic Pharmacy

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The Art and Science of Ayurvedic Pharmacy

Caraka taught, and Buddha’s physician Jīvaka demonstrated, that there is no substance in the world that has no medicinal value, provided you know how to use it. About six hundred different medicinal plants are mentioned in the principal Ayurvedic texts, selected for inclusion from the thousands of species of plants growing in India by the seers. Ayurveda contains many different methods and forms of herbal preparation. All are designed for different therapeutic effects, or to maintain the potencies of herbs in different manners.The sources of origin of drugs i.e. herbal origin, mineral origin and animal origin could not be taken internally as such and they need some kinds of processing (samskar). The preparations are of 2 types:

1. Basic preparations- preparations which need 1 kind of preparations. Eg: Panchavidha Kashaya kalpana- swarasa (expressed juice), kalka/ churna (paste and powders), kwatha (decoction), hima (cold infusion) and phanta (hot infusion)

2. Secondary preparations- need more than 1 kind of preparations. Eg: Avaleha (confectionaries), sneha (oil), asavarishta (self generated alcohol preparations)

These include standard methods of infusions, decoctions, powders, poultices, oils and liniments, but in greater variety than generally used in western herbalism. They include herbal wines, jellies, resin preparation, pills and tablets. Other special preparations include minerals, metals, ashes, salts, alkalies and sugars. Some of the preparations are accompanied with mantras, yantras, rituals and fire sacrifices. They are also administered according to certain holy days or naksatras and along with the phases of moon and the astrological influences of certain constellations. The main forms and methods are briefed below.

Five types of primary herbal preparations (Pañca-kasāya-kalpanā)

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Generally raw herbs are prepared according to five basic methods of extraction: the fresh juice of the plant (svarasa), the crushed pulp or paste of the plant (kalka), decoction (quath or kvātha), hot infusion (phānta) and cold infusion (hima). Amongst these, juice is the strongest and the rest fall into descending order of strength.

1. Fresh juice (svarasra)It is the juice obtained from the herbal ingredient/s which is fresh, free from insects and the insect bites, and crushed and it should be expressed through a fine cloth. In the absence of fresh drugs, the dried powder should be mixed with equal amount of water and kept over night. Next day it should be rubbed with fingers and filtered through a fine cloth. There are many other methods one can use. The plant is crushed and the juice extracted through a clean cloth; this method is used for juicy plants such as aloe, āmalakī, brāhmī, garlic, ginger, holy basil (tulāsi) leaves, gudūcī, lemon, nimba leaf, onion and vāsā. If the herb is dry, a weaker juice preparation is made by taking the crushed dry herb or powder, adding twice the weight of the herb in the water, allowing to set for 24 hours and then straining the liquid for a juice substitution.

2. Herbal paste (kalka) The powder/s or the ingredient/s crushed with liquid makes a paste and usually it is a soft mass. With this kind of preparations, no parts of the herbs will be discarded. Kalka should be administered with any liquid (anupana) such as decoction, hima or phanta kashaya, swarasa, milk, tandulodaka (rice water), fruit juice, butter milk, water etc. This mode of preparation is often used externally for plasters and poultices to promote the healing of wounds and sores etc. for example, asthisamhāraka in fracture healing and neem and turmeric paste in traumas. Commonly used kalkas are rasona kalka, nimba kalka etc.

Herbal powders (choorna)

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Powders made from combinations of various herbs are extensively used in Ayurveda and is described under herbal pastes. It is prepared by grinding drugs in dry state and sieved through a fine cloth. In Ayurvedic pharmaceutics and therapeutics, there are different kinds of powders with varying particles sizes used for different purposes. Commonly used choornas are ashvagandhadi choorna, hingwashtaka choorna, tripala choorna, talisadi choorna, triphalā cūrna, mahāsudarśana cūrna, sitopalāda cūrna, sārasvata cūrna, sitopalādi cūrna, trikatu cūrna and tālīsādi cūrna.

Sometimes powders are used for external applications, such as daśānga lepa, which contains herbs like liquorice, valerian, red sandal wood, cardamum, jatāmāmsī, turmeric, barberry, kustha and śirīsa; which is applied externally in mumps, boils, abscesses, swellings, erysipelas and neuralgia.

3. Decoction (kvātha)Coarsely powdered substances are boiled with definite quantity of water and reduced to half, 1/4th, 1/8th etc as per the requirement. When the drugs come in contact with water and heat for certain period, the water soluble substances get into water. There are 7 types of decoctions.

1. Pachana (carminative) – half part2. Dipana (appetizer) – 1/10th part3. Sodhana (cleansers)- half part4. Samana (pacifiers)- 1/8th part5. Tarpana (nourishing) – just boiled6. Kledana (heart nourishing) – 1/4th part7. Soshana (drying)- 1/16th part

Properly made decoction should possess the smell, colour and the taste of the ingredients (gandha varna rasanvitam).

One part of the dry herbs is added to sixteen parts of water and the herbs are then boiled over a low flame until the water is reduced to one quarter

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of its original amount. The herbs are strained and the liquid is used as a prepared decoction. This method is suitable for roots, stems, bark and sometimes fruit, as harder portions of the plant require longer cooking to release their essence.

Clay pots are best for cooking decoctions. If they are unavailable, then for kapha problems a copper pot should be used, for pitta problems a silver or bronze pot, and for vāta problems a gold or iron pot. In decoction method, the plant parts are used once and then discarded. Common decoctions (kvātha) include: daśamūla kvātha, mahāmañjisthādi kvātha, mahārāsnādi kvātha, punarnavādi kvātha, tiktapañcaka kvātha, bhūnimbādi kvātha etc.

4. Hot infusion (phānta)For hot infusions the ratio of herbs to water is one to four (1:4). In the hot infusion, the herbs are added to boiling water and allowed to set for a period and rub and filter before use. The herbs are then strained and the liquid is used. Infusion is better for more delicate plant parts like leaves and flowers with fragrance, light structures and free from dense tissues. The common examples are cumin seeds, liquorice root, dhānyaka (coriander fruits) phānta, sārivā phānta etc.

5. Cold infusion (hīma)This is less concentrated than swarasa, kwatha and kalka preparations. It is applicable for drugs with light structures with no dense tissues and constituents of which are water soluble. One-part plant is added to six parts of water. It is kept for twelve hours undisturbed and squeezed and strained the next morning. Hibiscus, jasmine and sandalwood are sometimes used in this way, as are gudūcī (for chronic fever), coriander (with sugar for thirst or burning sensations, especially of the urinary tract)

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and sārīva, uśīra for calming down pitta. From these five main methods of preparation, several other methods are developed.

Additional methods of herbal preparation

Milk decoctions (ksīrapāka kalpanā)A milk decoction is prepared by taking one part herbs, eight parts of cow’s milk and thirty two parts of water. This mixture is then boiled over a low flame, until all the water gets evaporated. This is mostly prepared with very sharp (tikshna) ingredients. When the drugs boiled with water first, water soluble ingredients dissolve in it. When milk is added, fat soluble substances get into the decoction. Milk also contain nutrients which will help in improving the nutrition of the patient. Common example is Arjuna ksīrapāka.

Mantha kalpanāOne part of drugs mixed with four parts of cold water and churned well. A popular recipe includes dates, pomegranates, grapes (or raisins), tintidika (Rhus parviflora), tamarind, āmalakī and parūśaka (Grewia asiatica), and is given to relieve the complications of alcoholism. This recipe is known as ‘Kharjūradi mantha’. If desired sugar, honey

Pānaka/ paniya kalpanaOne part of herb is added to sixty four parts of water and boiled to one-half to prepare medicated water for use in cooking gruels and meat soups, and for assuaging thirst in fevers. For fevers, commonly used herbs include white sandalwood, vetiver, nutgrass and powdered ginger.

ArkaThese distillates are prepared by boiling the herb in water and collecting the steam that it produces; using the Arkayantra or any convenient modern distillation apparatus. Drugs containing flavour and volatile contents like satapushpa, sandal wood, Ajamoda, rose , either fresh or dry

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form should be mixed with 10 times of water and kept overnight. Next day Arka will be collected with distillation. Common distillates include ajamodārka, karpūrādyarka, śatapuspārka etc.

Medicated jellies (Leha, avaleha, modaka, pāka)The above names are given to different stages of the same preparation. Various jellies or confections are used as vehicles for other medicines, but they can also be used on their own, especially as rejuvenatives and aphrodisiacs. Common jellies used in the therapy of disease include those prepared from kutaja and bilva, mainly for diarrhoea and dysentery; sūrana (Amorphophallus campanalatus) for piles; vāsā or kantakārī for respiratory problems; pomegranates for bleeding disorders and other pitta problems. Jam of fresh ginger is used mainly to strengthen agni – the digestive fire, while jam of powdered ginger – saubhāgya śunthī pāka is given as a winter tonic and to treat weakness in women after childbirth. Supārī pāka, betel nut jam, is given to tone the uterus, before or after giving birth, and to reduce menstrual bleeding and leucorrhoea.

Agastya harītakī leha, the recipe which was said to have been revealed by the sage Agastya, strengthens the lungs and is mainly used in respiratory diseases, such as shortness of breath, cough, asthma, and consumption, and in exhaustion and piles. The most famous of all Ayurvedic jellies or jams is cyavanaprāśa avaleha, which was concocted by the Aśvina twins to restore youth to the sage Cyavana. It contains forty or more herbs and is sometimes fortified with minerals, but its main ingredient is āmalakī. It is a rejuvenator, tissue builder and general tonic and is a remedy for various diseases. Common examples of modaka are abhayādi modaka, methikā modaka and elādya modaka.

Medicated wines/ fermented preparations (Arista and Asava)Number of acidic and and alcoholic preparations described under this category. Aristas and asavas are medicated, self generated alcohol

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containing preparations which could be kept for longer period preserving the properties of the drug. These preparations are mentioned since ancient times in Ayurveda. Aristas made from decoctions (with boiling) and āsavas from expressed juices (without boiling), both usually fermented with the flowers of dhātakī (Woodfordia fruticosa). Medicinal wines are often used as vehicles for other medicines and to enkindle the digestive fire. Common āsavas are bhallātakāsava, punarnavāsava, uśīrāsava, pippalyāsava, kumārīāsava, candanāsava, sārivādyāsava, pañcakolāsava etc. Common aristas are arjunārista, daśamūlārista, aśokārista, abhayārista, amrtārista, sārasvatārista, vidangārista, kutajārista etc.

Pills and tablets (Guti and vati)Ayurvedic pharmacies offer a wide variety of pills and tablets, often prepared with fine powders mixed with some binding agents. Liquified jaggery, sugar, guggulu, water and honey heated together either by heating or not can be added. These can be used externally and internally, for local action or system action. Some common examples are elādi vatī, kānkāyana gutī, lavangādi vatī, sañjīvanī gutī, samśamana vatī etc.

Guggulu preparationsWhile guggulu (Commiphora mukul) helps to hold pills together, its multifarious uses have given rise to a whole class of compounds in which its scraping an anti-inflammatory actions are directed to their targets by the additions of herbs having appropriate ‘fields of action’. Because guggulu is used mainly in vāta and kapha diseases, these compounds are usually given with mahārāsnādi quath as a vehicle or a suitable vehicle can be used accordingly.

Almost two dozen compounds of guggulu are used in Ayurveda, including kaiśora guggulu, triphalā guggulu, yogarāja guggulu, mahāyogarāja guggulu, kāñcanāra guggulu, punarnavādi guggulu, simhanāda guggulu etc. Very useful pills like candraprabhā vatī and ārogyavardhinī also contain guggulu. It is said that the potency of guggulu preparations is

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maintained for two years when prepared with ingredients of plant origin and indefinitely when prepared with metals and minerals.As guggulu is an exudate, it should be purified before use for medicines. Purifications can be done by swedana (steaming) with tripala kashaya/milk/ cows urine/vasa patra putapaka awarasa (juice of Vasica adathoda) etc.

Medicated oils (Siddha taila)One part of herbs is cooked along with four parts of oil and sixteen parts of water, over a low flame until all water evaporates. The herbs will be added in the form of paste. Many base oils like sesame oil (tila taila) , coconut oil can be used but sesame oil is used in preparing oils, unless otherwise specified. Commonly these oils are used for dressing the wounds and ulcer, for massage, in oil enemas (basti), vaginal douches, for nasal administration (nasya). A few of them may be taken orally, e.g. ksīra balā taila, nārāyana taila.

Medicated ghee (Siddha ghrta)This is described under medicated oils. Ghee is rubbed with cold water number of times (when it is done 100 times- shatadhauta grita) and used internally and externally. Medicated ghees can be prepared by using other herbs. The ghee is excellent for the subtle tissues, nerves and mind, including many vatā diseases. Usually it is taken internally and is often used for nasal administration (nasya). Typical herbs prepared in ghee are āmalakī vacā, yastimadhu, śatāvarī, jatāmāmsī etc. Common ghee preparations are brāhmi ghrta, triphalā ghrta, phala ghrta, mahātiktaka ghrta etc.

Lavana

These preparations are mainly designed for vata disorders as the lavana taste pacifies vata dosha. Powdered rock salt mixed leaves or filled into a coconut, subjected to fire and black colour power is obtained which is

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called as lavana kalpana. Eg: Narikela lavana for gastric disorders with severe pain.

Ksāra

Ksāras are alkaline substances obtained from the ash of drugs. The drug is cut into small pieces and dried well. The pieces are put in the earthen pot and burnt into ash. The ash is allowed to cool and then water is added to the ash in proportion 4:1 and mixed well. This is then strained through a piece of cloth till a clear liquid is obtained. This liquid is then put in an iron or earthen vessel and heated over a moderate fire till water evaporates, leaving a solid salty white substance which is collected. This is known as ksāra. It should be kept in air-tight bottles as it absorbs the moisture from the atmosphere. Common examples of ksāra are apāmārga ksāra, kadalī ksāra and of lavana are abhaya lavana, arka lavana.

Eye preparations - Varti, Netrabindu and Añjana

Medicines used externally for the eyes come under the category of varti, netrabindu and añjana. Varti is made by grinding the fine powders of the drugs with the fluids specified in the formulation to form a soft paste. This is then made into thin sticks about 2cm in length and dried in shade. Netrabindu is prepared by dissolving the specified drugs in water or kasāya and used as eye drops. Añjanas are very fine powders of drugs to be applied with netra śalākā, eye sticks. Common examples are candrodaya varti, kāyasthādya varti, triphalā netrbindu, muktādi mahā añjana, nārikela añjana etc.

Gandusha and Kawala (oral preparations- external)

Gandusha is the process of holding liquid drug in the mouth with complete restriction of movement inside. Kawala is the process of holding liquid or solid drug in the mouth without restriction of the movement inside. As this is done up to the level of Kantha (throat), it is compared with gargles.

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Nasika kalpana (nasal preparations)

The term ‘nasya’ denote the drugs administered through nasal route. The process is known as nasya or nasya karma. The medicinal formulations intended to use for nasya karma is known as ‘nasya kalpana’. Using nasal preparations are recommended for the diseases head since the nose is the entrance or gateway of head and brain.

Solid extract (Sattva)Sattva is water extractable solid substance collected from a drug. The herb is cut into small pieces, macerated in water and kept overnight. Then it is strained through cloth and solid matter allowed to settle. The supernatant liquid is decanted and the sattva washed by repeating the process of adding water and decanted. The sattva or sediment is allowed to dry and powdered. The common example is gudūcī sattva.

Many other preparations of metals and minerals like bhasma, kūpīpakva rasāyana, parpatī, pistī, mandūra, rasa-yoga, lauha etc. are beyond scope. The Ayurvedic pharmacy is indeed a great treasure and the importance of its medicines is that they are natural, whole drugs treated with other natural substances to fortify or modify their properties and to offer safety.

Media of intake - anupānas

In Ayurveda, herbal medicines are prescribed to be taken with various media of intake, such as hot water, hot milk etc. Such vehicles for taking herbs are called anupānas. The Sanskrit word ‘anupāna’ literally means that which is taken afterwards. Anupāna is a complementary substance taken along with the principal drug. It may enhance the therapeutic effects

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of herbs. For example, āsvagandhā root powder is recommended with milk, as it adds to its anabolic as well as sedative effect. Dry ginger given with honey increases its power of expectoration as well as it facilitates the bioavailability by boosting the absorption. Anupāna may relieve the side effects of herbs, as when hot spices are given with milk to lessen the aggravation of pitta. They may serve as flavouring agents to make medicines palatable. They can also serve as catalytic agents or yogavāhi, to help direct the effects of the herbs to the deeper and subtler tissues of the body. This is the case when ghee or ghrta is used as anupāna.

Anupāna may change the dosha the herbs work on. For vatā diseases ghee or oil, for pitta diseases milk or sugar, and in kapha diseases honey or ginger juice, is recommended as anupāna. Typical anupānas include: cold water, hot water, honey, ghee, butter, jaggery, herbal decoctions or infusions (like ginger or mint tea, or tulasī juice etc.), fruit juices, meat soup. The same herb is recommended with different anupānas in different doshas, for example, gudūcī sattva in pitta diseases is given along with sugar, in vatā diseases with ghrta and in kapha diseases with honey.

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Specific Herbs

Drāksā (grape)

Drāksā, the wine grape, is a well-known herb throughout the world. It is one of the herbs mentioned in all Ayurvedic scriptures and has been used for medicinal purposes since centuries. It has several synonyms in Ayurvedic texts like hima – cool, yaksmāghnī – anti-tubercular, amrta phala – ambrosia, phalottama – the best among fruits. Maharsi Caraka has categorised Drāksā under different drug groups.

Śramahara – relieves fatigue

Snehopaga – oileating adjunctive

Virercanopaga – adjunct to purgation

Kanthya – beneficial for the throat

Kāsanghna – antitussive and raisins

Jvaraghna – anti-pyretic and raisins

Brmhanīya – bulk promoting

Hrdya – beneficial for the heart14


Drāksā is cultivated throughout India especially in Punjab, Kashmir, Maharastra and Andhra Pradesh. A shrub with a thick trunk and numerous long, tortuous, irregular straggling branches. The leaves are simple, alternate, on long spreading, smooth petioles, stipules small. The leaf blade 5-10 cm long, roundish, palmately veined. The flowers are small, green, in panicled symes. The fruits are bluish black, purplish or greenish berries, ovoid to globose. The seeds are pear shaped, 2-4 in number.

The botanical name for Drāksā is ‘Vitis vinifera’ and it belongs to family ‘Vitaceae’. The fruits contain 72-77% water, 15-18% sugar etc. From fruits, cholesterol, ß-sisterol and ergosterol have been isolated. In the red grapes 3 monoglucosides of dephinidin, cyanydin, petulinidin, peonidin, maloidin and corresponding acetyl and coumaryl glucosides are detected by HPLC. Three ellagitinnins – brevilagin 1, vitilagin and isovitilagin are isolated from the leaves. In roote, betulinic acid, lupenol, heptacosanol, triacontanol, stigmasterol and triacontanyl tridecanoate identified. Jasmonic acid is identified in buds, leaves and young fruits.

Ayurvedic properties

Drāksā is sweet and sour in taste (rasa), sweet in the post digestive effect (vipāka) and has cold potency (vīrya). It alleviates vāta and pitta doshas. It possesses oily (snigdha), mild laxative (sara), soft (mrdu) attributes. It is a mild laxative, anabolic and aphrodisiac in properties. It is used in the diseases like urinary disorders, burning sensation of the body, raktapitta, fever, general debility, asthma, thirst and tuberculosis.

Medicinal Uses

The fruits of Drāksā have great medicinal value and are used only internally. Drāksā is one of the best fruits (phalottama) praised in Ayurveda as a tonic and anabolic agent. It works as anabolic to muscle tissue (māmsa dhātu) and seminal fluids (śukra dhātu). The black raisins (dried fruit) 10-15g are recommended orally to relieve headache caused by vitiation of pitta dosha because of constipation. It is used to alleviate

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thirst, relieve flatulence and as a mild laxative. As it alleviates pitta, it is salutary to curb burning sensation, agitation and thirst in fevers. Drāksā is a highly praised medicament for respiratory ailments, as it strengthens the lungs, relieves the mucous, especially in tuberculosis. The raisins are recommended as a tonic in tuberculosis to regain bodyweight. The decoction of raisins works well as a laxative, aphrodisiac and also improves the acuity of vision. The cold infusion of Drāksā and fennel given along with rock candy mitigates hyperacidity effectively. The raisins are commonly used as a tonic in convalescence. In epistaxis (nosebleed) the decoction of Drāksā, yastimadhu and guduci (10g each) is the best remedy.

Drāksāsava, one of the most famous preparations, is effective in tuberculosis, bronchitis, bronchial asthma, and is a commonly recommended general tonic. Drāksā augments the urinary output, hence is available in dysuria and burning micturation. It is salutary as an aphrodisiac as well as uterine tonic. In burning sensation of the body, due to vitiated pitta, in exanthamatous fevers like measles and chicken pox, Drāksā is used with great benefit.

Ayurvedic preparations

Drāksāsava, Drāksārista. The raisins (dried fruits) are used in the preparations like Pāncakolāsava, Abhayārista, Punarnavāsava, Daśamūlārista, Kutajārista.

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DĀDIMA (Pomegranate)

Dādima is one of the herbs mentioned in all ancient Sanskrit scriptures of Ayurveda. It has been commonly used as an edible fruit as well as for medicinal purpose domestically. The medicinal properties of the plant have been described by Suśruta as appetite stimulant, anti-emetic and antidiarrhoeal.

Caraka has categorised it as:

grāhī or atisāraghna – antidiarrhoeal

śramahara – relieves fatigue

Suśruta classified it as:

hrdya – heart tonic.

Also it is mentioned in other texts as:

arucighna – alleviates distaste

chardināśaka – anti-emetic

medhya – nervine tonic

krmighna – vermividal.

Dādima is cultivated throughout India. It is a bush or small tree, growing 3-5 metres in height, with straight, slender, somewhat angular branches, often with spiny ends. The leaves are usually opposite, shortly stalked, 2-5 cm long, oblong-ovate, smooth and shining. The flowers, solitary or 2 or 3

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together, are bright red in colour. The fruit is as large as an orange, ovoid, 5-6 cm in diameter. The seeds are very numerous, entirely filling the fruit. The fruit rind is woody, coriaceous and the interior is septate with the membranous walls.

The botanical name of Dādima is ‘Punica granatum’ and it belongs to the family of ‘Punicaceae’. The edible portion of the fruit contains glucose, fructose, maltose, starch oxalic acid, Vitamin C, pectin, amino acids etc. The bark and the rind of the fruit contain 22% tannin. The root bark contains punico tannic acid 20-25%. The flower contains sisterol, ursolic acid, maslinic acid, Asiatic acid, ellagic and gallic acids.

Ayurvedic properties

Dādima is sweet, astringent and sour in taste (rasa), sweet or sour in post digestive effect (vipāka) and semi-hot in potency (vīrya). It alleviates the kapha and vāta doshas. It possesses light (laghu) and oily (snigdha) attributes. It is an appetiser, digestant, anti-diarrhoeal, nervine tonic and improves the quantity of seminal fluids. It alleviates the diseases of mouth, throat and purifies the blood.

Medicinal Uses

The fruit, the rind of the fruit, roots and the skin of the roots have great medicinal value. Dādima is used both internally and externally. Externally the rind decoction heals the wounds earlier and reduces swelling. The gargles of the same heal up ulcers in the oral cavity and throat. In expistaxis – the nasal bleed, the juice of its flowers in instilled nasally to arrest the bleeding promptly. Even the fruit juice applied on the skin effectively mitigates the allergic skin rashes caused by insect bites.

Generally, herbs with sour taste (amla rasa) aggravate the pitta dosha. Dādima and āmalakī are the exceptions to the rule. Internally different parts of Dādima are used in different diseases. The Dādima fruit improves the sensation of taste and stimulates appetite. It also boosts the digestion and controls diarrhoea. It effectively controls hyperacidity and thirst when

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given with rock candy. The diarrhoea in children is treated with benefit by giving its tender flowers matted with goat’s milk. The decoction of the roots is recommended on an empty stomach, followed by a laxative the next day to kill and expel the worms. In diarrhoea and colitis, the rind of its fruit works well with buttermilk. In dysentery, the decoction of Dādimai rind and kutaja roots, mixed with honey, is the best panacea to control the bleeding. The juice of raw fruit combined with śunthī, lavanga and māyāphala mixed with honey is the best preparation to control the frequency of defecation in colitis. The most popular formation Dādimāvaleha is effectively used in anorexia, abdominal pain, tuberculosis, oedema, and dysentery with fever. Dādimāstaka cūrna is another preparation salutary in loss of appetite, distaste and ailments of the throat.

Dādima fruit is pleasant and calming to the mind and heart (hrdya), benevolent to arrest bleeding and hence is rewarding in raktapitta, heart diseases and anaemia. It pacifies the vāta and pitta doshas and promptly nourishes rasa and rakta dhātus and thus boosts the energy.

Ayurvedic preparations

Dādimāvaleha, Dādimāstaka cūrna, Dādimādi ghrta, Dādimacatussama, Dādimādya taila and Dādimādi cūrna.

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