PANCHAVIDHA KASHAYA KALPANA

(As per NCISM Syllabus - RSBK, 2nd BAMS)

INTRODUCTION

• Panchavidha Kashaya Kalpana are called Fundamental / Primary Preparations (Mukhya Kalpana).
• Kashaya - etymological meaning:
  • Kasha = to scrape, rub, injure or kill
  • Kasha himsa karoti iti Kashayaha (that which causes harm/injury to disease)
  • It irritates disease conditions and drives them away from the body
  • Ka = kaaya (body), Sha = destruction; thus Kashaya = that which prevents body from destruction
  • Kashaya is one among the Sad Rasas (six tastes)

TYPES OF KASHAYA KALPANA

GURUTA AND VEERYATA

• Potency (Veeryata) and Heaviness (Guruta) descend in this order: Swarasa > Kalka > Kwatha > Hima > Phanta
• Swarasa = Most potent and most Guru
• Phanta = Least potent and least Guru

WHY ONLY FIVE KASHAYA KALPANAS?

• According to Charaka (Ca. Su. 4/7), number of Kashaya Yonis (sources) are five:
  1. Madhura Kashaya
  2. Amla Kashaya
  3. Katu Kashaya
  4. Tikta Kashaya
  5. Kashaya Kashaya

UPAKALPANAS (Subsidiary Preparations)

SWARASA KALPANA

Definition

• "Yantranipisiditat dravyaat rasah swarasa uchyate" (Ca. Su. 4/7)
• Swarasa is the freshly extracted juice of a plant or specific part
• Swarasah iti sadyorasah (Shabdakalpadruma) - Swarasa means freshly prepared juice
• It is the most potent and most Guru among Panchavidha Kashaya Kalpana

Types of Swarasa

1. Sagnisiddha Swarasa - extracted with help of Agni (fire) → Ex: Vasa Putapakwa Swarasa (Laghu - 1 Pala = 48 ml)
2. Niragnisiddha Swarasa - extracted without Agni → Ex: Ardraka Swarasa (Guru - 1/2 Pala = 24 ml)

Methods of Preparation (4 Methods)

Dosage

• Niragnisiddha (Guru) = 1/2 Pala (24 ml)
• Sagnisiddha (Laghu) = 1 Pala (48 ml)
• Reference: Sa. Ma. Kha. 1/5

Prakshepaka Dravya and Quantity

• Added to improve palatability and hasten drug action
• Quantity = 1 Kola (6 gms)
• Dravyas: Madhu, Shweta (sugar), Guda, Kshara, Jiraka, Lavana, Ghrita, Taila, Churna (Sa. Ma. Kha. 1/6)

Advantages

1. Guruta and Viryata are maximum among all Panchavidha Kashaya Kalpana
2. Used readily as Anupana along with other medications
3. Used as Bhavana Dravya in different preparations
4. Used in Shodhana and Marana of Rasa dravyas
5. Used in preparation of many secondary preparations

Shelf Life

• Meant for instant use only
• Some authors mention shelf life of Panchavidha Kashaya Kalpana as 24 hours

Examples

1. Ardraka Swarasa - with Madhu; for Shwasa, Kasa, Aruchi, Pratishyaya (Sa. Ma. Kha. 1/13)
2. Tulasi and Dronapushpi Swarasa - with Maricha Churna; for Vishama Jwara (Sa. Ma. Kha. 1/10)
3. Vasa Putapaka Swarasa - with Madhu; for Rakta Pitta, Kasa (Sa. Ma. Kha. 1/34)
4. Syonaka Putapaka Swarasa - for Udara Roga / Atisara (B.R. Atisaracikitsa 7/65-66)

Analytical Parameters

• Organoleptic: Color, Odour, Taste, Form
• Physico-chemical: pH, Specific gravity, Water soluble extractive value, Total solids, HPLC

KALKA KALPANA

Definition

• "Dravyamatre shilaspishtam shushkam va sajalam bhavet, Prakshepa-Avapakalkaste tanmanam karshasmmitam" (Sa. Ma. Kha. 5/1)
• Kalka is the soft paste prepared by grinding the drug in a clean Khalva Yantra
• Can be prepared from both dry and wet drugs
• For dry drugs, desired quantity of water is added and triturated to homogenous paste
• Synonyms: Prakshepa, Avapa, Pinda
• Parthivamsha pradhana dravyas are preferred for Kalka preparation
• "Yah pindo rasapisthanam sa kalkah parikirtitah" (Ca. Su. 4/7)
• "Upaladarshanadih pishtastu kalkah" (A.S. Ka. 8/10)

General Method of Preparation

1. Drug is properly washed and wiped with clean dry cloth
2. Taken in a clean Khalva Yantra
3. Ground well into soft paste, free of fibrous parts
4. This fine fiber-free paste is used for therapeutic purposes

Dosage

• 1 Karsha (12 g) is the general dosage of Kalka

Prakshepaka Dravya and Quantity

General Uses

1. Used as Anupana while administering other liquid or solid dosage forms
2. Used in preparation of many secondary preparations
3. Less heavy for digestion compared to Swarasa; can be given to patients with Mandagni

Shelf Life

• Instant use (prepared and used immediately)

Examples

1. Nimba Kalka - for Lepa in Vranaropana, Bhamaruchadi (Sa. Ma. Kha. 5/5-6)
2. Rasona Kalka - with Tila Taila; for Vata Roga and Vishama Jwara (Sa. Ma. Kha. 5/7)

Analytical Parameters

• Organoleptic: Color, Odour, Taste, Form
• Physico-chemical: pH, Water soluble extractive value, Total solids, HPLC

QUICK COMPARISON TABLE (Exam-ready)

Exam Tip for RGUHS: Focus on definitions with Sanskrit shlokas and their sources (Charaka, Sharangadhara, Sushruta), Guruta-Veeryata order, methods of Swarasa preparation (especially Putapaka method), dosages, and Prakshepaka Dravya ratios - these are frequently asked in both theory and viva.