Kashayam Remedy For Fever, Thirst And Burning Sensation

By Dr JV Hebbar
As per Ayurveda, fever with excessive thirst and burning sensation is due to Pitta imbalance. Let us learn about a simple traditional Ayurvedic Kashayam remedy for this condition. This home remedy contains six ingredients.

Warning: This article is only meant for educational purpose. Consult your doctor before trying this or any other home remedies.

Kashayam preparation video

Ingredients

4 grams of fine or coarse powders of each of
Usheera – Cus Cus  grass / Vetiver – Tamil – Vetiver, Hindi – Khas Khas, Malayalam – Ramacham
Sandalwood – Chandana – Tamil – Santhanam, Hindi – Chandan, Malayalam – Chandanam
Musta (Nut grass – Cyperus rotundus) – Tamil – Korai, Hindi – , Nagarmotha, Malayalam – Karimuttan, Kora-kizanna, Muttanna
Guduchi – Indian Tinospora –  Tamil – Shindilakodi, Hindi – Giloy, Malayalam – Chittamritu
Ginger
Coriander

All these herbs have anti-pyretic effect, used in fever in many Ayurvedic formulations. They are also particularly effective to bring down increased Pitta. For example, in a previous article, we had learnt about how to prepare a coriander drink, which helps to control burning sensation and thirst.

Method of preparation

Take 4 grams of each of these – total 24 grams.
Take 200 ml of water in a wide mouthed vessel. Add the powder to it.
Boil and reduce to 50 ml. Filter it.
Allow it to cool down.

This kashayam is given along with half a spoon of sugar and honey, two times a day, before food to control fever.

Precaution

Usually, all kashayams are consumed hot . But for Pitta related diseases, the Kashayam is allowed to cool down and then administered, because hotness increases Pitta.
Once prepared, the Kashayam should be emptied within 12 – 24 hours of time.
Each time, the kashayam should be prepared fresh.

Indications

When it is effective?
This home remedy is effective in fever of Pitta imbalance. It is effective in viral fevers.

Home Remedy For Fever With Pitta Kapha (Video)

Addition by Dr Raghuram Y.S. MD (Ay) & Dr Manasa, B.A.M.S

Effective decoctions for Vata fevers from Sahasrayogam

1. Vata Jwarahara Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 2

a. Pathadi Kashayam

Ingredients	Botanical Name	Method of using	Indications
Patha	Cissampelos pareira	The decoction prepared with these ingredients should be served fresh	1. Fevers of vata origin
Agnimantha	Clerodendron phlomidis
Brihati Dwaya	Solanum indicum & Solanum xanthocarpum
Ginger	Zingiber officinale

b. Pathadi Kashayam

Ingredients	Botanical Name	Method of using	Indications
Giloy	Tinospora cordifolia	The decoction prepared with these ingredients should be served fresh	Fevers of vata origin
Roots of Long pepper	Piper longum
Kalinga / Kutaja	Holarrhena antidysenterica

Note – According to some opinions the ingredients of both the above said Pathadi and Chinnodbhavadi Kashayas together constitute a single decoction.

c. Vasadi Kashayam

Ingredients	Botanical Name	Method of using	Indications
Vasa	Adhatoda vasica	The decoction prepared with these ingredients should be served fresh	Fevers of vata origin
Giloy	Tinospora cordifolia
Musta	Cyperus rotundus
Patola	Trichosanthes dioica
Ginger	Zingiber officinale

2. Chinnodbhavadi Kashayam (Vata-Pitta-Kapha Jwarahara Kashaya)

Ref – Sahasrayogam, Kashaya Prakaranam, 18

Ingredients	Botanical Name	Method of using	Indications
Giloy	Tinospora cordifolia	The decoction prepared with these ingredients should be served fresh	1. Fevers of vata origin
Musta	Cyperus rotundus
Dhanvayasa	Alhagi camelorum
Ginger	Zingiber officinale

3. Dashamoola Vrishadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 3

Ingredients	Botanical Name	Method of using	Indications
Dashamoola	Ten roots	The decoction prepared with these ingredients should be served fresh	Cures – 1. Fevers of vata, pitta and kapha origin
Vasa	Adhatoda vasica
Ginger	Zingiber officinale
Cumin	Cuminum cyminum

4. Kiratadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 10

Ingredients	Botanical Name	Method of using	Indications
Kirata	Swertia chirayita	The decoction prepared with these ingredients should be served fresh	Cures – 1. Fevers of vata origin
Musta	Cyperus rotundus
Giloy	Tinospora cordifolia
Hrivera	Pavonia odorata
Brihati Dwaya	Solanum indicum & Solanum xanthocarpum
Gokshura	Tribulus terrestris
Shalaparni	Desmodium gangeticum
Prishniparni	Uraria picta
Ginger	Zingiber officinale

Kashayams for Pitta fevers (Pitta Jwarahara Kashayam) from Sahasrayogam

Ref – Sahasrayogam, Kashaya Prakaranam, 3, 12

a. Gopanganadi Kashayam

Ingredients	Botanical Name	Method of using	Indications
Sariva	Hemidesmus indicus	The decoction prepared with these ingredients should be served cold admixed with honey and sugar	1. Fevers of pitta origin associated with burning sensation and thirst
Padma	Nelumbo nucifera
Sandalwood	Santalum album
Usira	Vetiveria zizanioides
Ginger	Zingiber officinale
Licorice	Glycyrrhiza glabra
Hrivera	Pavonia odorata
Utpala	Nymphaea stellata
Madhooka	Madhuca longifolia
Shatavari	Asparagus racemosus

b. Mridwikadi Kashayam

Ingredients	Botanical Name	Method of using	Indications
Raisins	Vitis vinifera	The decoction prepared with these ingredients should be served fresh	1. Fevers of pitta origin
Nagakesara	Mesua ferrea
Licorice	Glycyrrhiza glabra
Utpala	Nymphaea stellata
Sariva	Hemidesmus indicus

c. Mudgadi Kashayam

Ingredients	Botanical Name	Method of using	Indications
Green gram	Vigna radiata	The decoction prepared with these ingredients should be served fresh	1. Fevers of Pitta origin
Ikshu kanda	Stem of Saccharum officinarum
Sandalwood	Santalum album
Sariva	Hemidesmus indicus
Ushira	Vetiveria zizanioides

d. Yashtyadi Kashayam

Ingredients	Botanical Name	Method of using	Indications
Licorice	Glycyrrhiza glabra	The decoction prepared with these ingredients should be served fresh	1. Fevers of Pitta origin
Raisins	Vitis vinifera
Sariva	Hemidesmus indicus

2. Duhsparshadi Kashayam (Vata-Pitta-Kapha Jwarahara Kashaya)

Ref – Sahasrayogam, Kashaya Prakaranam, 18b

Ingredients	Botanical Name	Method of using	Indications
Dhanvayasa	Alhagi camelorum	The decoction prepared with these ingredients should be served fresh	1. Fevers of Pitta origin
Parpataka	Fumaria officinalis
Musta	Cyperus rotundus
Kiratatikta	Swertia chirata

3. Almottadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 1

Ingredients	Botanical Name	Method of using	Indications
Vata patrankura	Tender leaves / sprouts of Ficus benghalensis	The milk decoction prepared with these ingredients should be served fresh	1. Fevers of Pitta origin 2. Chronic fevers
Bhadra mula	Roots of Aerva lanata / Acorus calamus
Sahadevi	Vernonia cinerea
Palu	Milk

4. Dashamoola Vrishadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 3

Ingredients	Botanical Name	Method of using	Indications
Dashamoola	Ten roots	The decoction prepared with these ingredients should be served fresh	1. Fevers of vata, pitta and kapha origin
Vasa	Adhatoda vasica
Ginger	Zingiber officinale
Cumin	Cuminum cyminum

Effective decoctions for Kapha fevers from Sahasrayogam

1. Shleshma Jwarahara Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 4

Ingredients	Botanical Name	Method of using	Indications
Haritaki	Terminalia chebula	The decoction prepared with these ingredients should be served cold admixed with honey and asafetida	1. Fevers of kapha origin associated with colic, dyspnea, sluggish digestion, tastelessness and dryness of mouth
Katphala	Myrica esculenta
Ginger	Zingiber officinale
Musta	Cyperus rotundus
Vacha	Acorus calamus
Bhunimba	Andrographis paniculata
Coriandrum	Coriandrum sativum
Bharangi	Clerodendron serratum
Parpataka	Fumaria officinalis

2. Mustakadi Kashayam (Vata-Pitta-Kapha Jwarahara Kashaya)

Ref – Sahasrayogam, Kashaya Prakaranam, 18c

Ingredients	Botanical Name	Method of using	Indications
Musta	Cyperus rotundus	The decoction prepared with these ingredients should be served fresh	1. Fevers of Kapha origin
Vasa	Adhatoda vasica
Ginger	Zingiber officinale
Dhanvayasa	Alhagi camelorum

3. Dashamoola Vrishadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 3

Ingredients	Botanical Name	Method of using	Indications
Dashamoola	Ten roots	The decoction prepared with these ingredients should be served fresh	1. Fevers of vata, pitta and kapha origin
Vasa	Adhatoda vasica
Ginger	Zingiber officinale
Cumin	Cuminum cyminum

4. Bhunimbadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 7

Ingredients	Botanical Name	Method of using	Indications
Bhunimba	Andrographis paniculata	The milk decoction prepared with these ingredients should be served fresh	1. Fevers of Kapha origin
Neem	Azadirachta indica
Pippali	Piper longum
Shati	Curcuma zedoaria
Ginger	Zingiber officinale
Shatavari	Asparagus racemosus
Guduchi	Tinospora cordifolia
Brihati	Solanum indicum

Effective decoctions for irregular / intermittent fevers from Sahasrayogam

1. Vishama Jwarahara Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 9

Ingredients	Botanical Name	Method of using	Indications
Mahabala mula	Sida spinosa / Sida rhombifolia	The decoction prepared with these ingredients should be served fresh	1. Irregular / intermittent fevers associated with burning sensation
Ginger	Zingiber officinale

2. Shatavaryadi Kashayam (Raktapittahara Kashayam)

Ref – Sahasrayogam, Kashaya Prakaranam, 14a

Ingredients	Botanical Name	Method of using	Indications
Shatavari	Asparagus racemosus	The decoction prepared with these ingredients should be served fresh	1. Bleeding from upper and lower orifices of the body 2. Intermittent fevers associated with burning sensation 3. Insanity 4. Menorrhagia
Sariva	Hemidesmus inducus
Sandalwood	Santalum album
Ushira	Vetiveria zizanioides
Hrivera	Pavonia odorata
Tanduliyaka	Amaranthus spinosus
Raisins	Vitis vinifera
Manjishta	Rubia cordifolia
Utpala	Nymphaea stellata
Licorice	Glyzyrrhiza glabra

3. Sannipata Jwaradihara Kashayam (Bharangyadi Kashayam)

Ref – Sahasrayogam, Kashaya Prakaranam, 16

Ingredients	Botanical Name	Method of using	Indications
Bharangi	Clerodendron serratum	The decoction prepared with these ingredients should be served fresh	1. Fevers caused by all three doshas 2. Intermittent fevers 3. Cold induced fevers 4. Chronic fevers with swelling 5. Cough, dyspnea 6. Pain in flanks 7. Sluggish digestion
Pushkaramula	Inula racemosa
Haritaki	Terminalia chebula
Parpata	Fumaria parviflora
Musta	Cyperus rotundus
Ginger	Zingiber officinale
Dashamula	Ten roots
Long pepper	Piper longum

4. Seeta Jwarahara Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 22

Ingredients	Botanical Name	Method of using	Indications
Lakucha dala	Sprouts of Artocarpus lacucha	The milk decoction prepared with these ingredients should be served fresh for three days	1. Fevers caused by cold and associated with kapha
Bilwa patra	Leaves of Aegle marmelos
Garlic	Allium sativum
un-ripened orange fruit	Citrus medica
Naranga pallava	Tender leaves of Citrus medica
Shatavari	Asparagus racemosus
Guduchi	Tinospora cordifolia
Brihati	Solanum indicum

5. Santatadi Jwarahara Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 75

Ingredients	Botanical Name	Method of using	Indications
Guduchi	Tinospora cordifolia	The decoction prepared with these ingredients should be served fresh with honey and sugar	1. Intermittent and irregular fevers especially those presenting with evening raise in temperature
Katukarohini	Picrorhiza kurrooa

6. Bharangyadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 12

Ingredients	Botanical Name	Method of using	Indications
Bharangi	Clerodendron serratum	The milk decoction prepared with these ingredients should be served fresh, twice daily	1. Chronic fevers 2. Fevers with burning sensation 3. Intermittent and irregular fevers 4. Severe fever with complications
Parpataka	Fumaria officinalis
Ginger	Zingiber officinale
Vasa	Adhatoda vasica
Long pepper	Piper longum
Bhunimba	Andrographis paniculata
Neem	Azadirachta indica
Giloy	Tinospora cordifolia
Musta	Cyperus rotundus
Dhanvaja	Alhagi camelorum

7. Chaturdhika Jwarahara Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 11

Ingredients	Botanical Name	Method of using	Indications
Ajamoda	Trachyspermum ammi	The decoction prepared with the mentioned ingredient should be administered admixed with powder of Picrorhiza kurroa	1. Cures intermittent fever, especially that which occurs with a gap of 2 days i.e. on every fourth day

8. Jirnajwarahara Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 13

Ingredients	Botanical Name	Method of using	Indications
Bharangi	Clerodendron serratum	The milk decoction prepared with these ingredients should be served fresh	1. Chronic fevers 2. All five types of intermittent / irregular fevers
Musta	Cyperus rotundus
Parpataka	Fumaria officinalis
Dhanvayasa	Alhagi camelorum
Ginger	Zingiber officinale
Bhunimba	Andrographis paniculata
Kushta	Saussurea lappa
Long pepper	Piper longum
Brihati	Solanum xanthocarpum
Giloy	Tinospora cordifolia

Effective Decoctions For Fevers Caused By Vitiation Of All The Doshas From Sahasrayogam

1. Sannipata Jwarahara Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 10

Ingredients	Botanical Name	Method of using	Indications
Guduchi	Tinospora cordifolia – 1 part	The decoction prepared with these ingredients should be served fresh	1.Fevers caused due to simultaneous vitiation of all three doshas
Vasa	Adhatoda vasica – 1 part
Kiratatikta	Swertia chiraita – 1 part
Parpata	Fumaria parviflora – 1 part
Ginger	Zingiber officinale – 2 parts
Musta	Cyperus rotundus – 3 parts
Yavasa	Alhagi camelorum

2. Sannipata Jwaradihara Kashayam (Bharangyadi Kashayam)

Ref – Sahasrayogam, Kashaya Prakaranam, 16

Ingredients	Botanical Name	Method of using	Indications
Bharangi	Clerodendron serratum	The decoction prepared with these ingredients should be served fresh	1.Fevers caused by all three doshas 2.Intermittent fevers 3.Cold induced fevers 4.Chronic fevers with swelling 5.Cough, dyspnea, Pain in flanks, Sluggish digestion
Pushkaramula	Inula racemosa
Haritaki	Terminalia chebula
Parpata	Fumaria parviflora
Musta	Cyperus rotundus
Ginger	Zingiber officinale
Dashamula	Ten roots
Long pepper	Piper longum

3. Valiyandati Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 364

cIngredients	Botanical Name	Method of using	Indications
Ginger	Zingiber officinale	The decoction prepared with these ingredients should be served fresh with cumin seed powder	1.fevers caused by simultaneous vitiation of all three doshas 2. Incurable fevers 3. Chronic fevers with complications
Long pepper	Piper longum
Musta	Cyperus rotundus
Triphala	Fruits of – Terminalia chebula Terminalia bellirica Emblica officinalis
Licorice	Glycyrrhiza glabra
Mayaphala	Quercus incana
Gokshura	Tribulus terrestris
Jati Traya	Myristica fragrans fruit Myristica fragrance leaves Syzygium aromaticum
Katukarohini	Picrorhiza kurroa
Ajamoda	Trachyspermum ammi
Shat Tandulam	Seeds / grains of – Coriandrum sativum Elettaria cardamomum Seeds of Holarrhena antidysenterica Celastrus paniculatus Embelia ribes Psoralea corylifolia
Tagara	Valeriana wallichii
Jeeraka dwaya	Cuminum cyminum & Carum carvi
Kathini	Aspidopterys canarensis
Sandalwood	Santalum album – white and red varieties
Gaja pippali	Scindapsus officinalis
Hrivera	Pavonia odorata
Usira	Vetiveria zizanioides
Puta vriksha	Ficus religiosa
Tamalapatra	Cinnamomum verum
Yavasa	Alhagi camelorum
Sahasravedhi	Tylophora fasciculate / Ferula narthex
Kiratatikta	Swertia chirayita
Asali	Lepidium sativum
Shatapushpa	Pimpinella anisum / Anethum graveolens
Rasna	Pluchea lanceolata
Draksha	Vitis vinifera
Bhakshipu	?
Kaderi	Acacia catechu
Bilwa mula	Roots of Aegle marmelos
Trivrit	Operculina turpethum
Methika	Trigonella foenum graecum
Garuda paccha	Selaginella rupestris
Parpata	Fumaria officinalis
Guduchi	Tinospora cordifolia

Effective decoctions for all kinds of fevers from Sahasrayogam

1. Pachna Kashayam

Ref – Sahasrayogam, Kashaya Prakaranam, 1

a. Ghanadi Kashayam / Shadanga panam – Click here to read more

b. Toyadi Kashayam

Ingredients	Botanical Name	Method of using	Indications
Musta	Cyperus rotundus	The decoction prepared with these ingredients should be served fresh	1. Digests ama 2. Cures fever and thirst
Hrivera	Pavonia odorata
Bhunimba	Andrographis paniculata
Patha	Cissampelos pareira
Coriandrum	Coriandrum sativum
Ginger	Zingiber officinale

2. Aralvadi Kashayam (Atisarahara Kashayam)

Ref – Sahasrayogam, Kashaya Prakaranam, 17a

Ingredients	Botanical Name	Method of using	Indications
Katvanga	Oroxylum indicum	The decoction prepared with these ingredients should be served fresh	1. Diarrhea 2. All types of fever
Ativisha	Aconitum heterophyllum
Musta	Cyperus rotundus
Ginger	Zingiber officinale
Bilwa	Aegle marmelos
Pomegranate	Punica granatum

3. Aviltoladi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 2

Ingredients	Botanical Name	Method of using	Indications
Puti Karanja twak	Bark of Holoptelea integrifolia	The decoction prepared with these ingredients should be served fresh with buttermilk	1. Cures fevers 2. Kindles digestive power
Laja	Parched grains
Ginger	Zingiber officinale
Vishnukrantha	Evolvulus alsinoides
Yavasa	Alhagi camelorum
Punarnava	Boerhavia diffusa
Ikshu mula	Saccharum officinarum

4. Amrutadi Kashayam (Pachanamruta)

Ref – Sahasrayogam, Parishishta Prakaranam, 4

Ingredients	Botanical Name	Method of using	Indications
Guduchi	Tinospora cordifolia	The decoction prepared with these ingredients should be served fresh	1. Cures fevers 2. Destroys ama
Ushira	Vetiveria zizanioides
Vasa	Adhatoda vasica
Musta	Cyperus rotundus
Ginger	Zingiber officinale
Bhunimba	Andrographis paniculata
Hrivera	Pavonia odorata
Parpataka	Fumaria officinalis
Coriandrum	Coriandrum sativum
Dhanvayasa	Alhagi camelorum

5. Rasna Shuntyadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 5

Ingredients	Botanical Name	Method of using	Indications
Rasna	Pluchea lanceolata	The decoction prepared with these ingredients should be served fresh	1. Stiffness of the nape of the neck 2. Hernia 3. Fever 4. Diabetic carbuncles 5. Pelvic pain 6. Joint pain 7. Vata vitiation in the whole body
Ginger	Zingiber officinale
Guduchi	Tinospora cordifolia
Sahachara	Strobilanthes heynianus
Musta	Cyperus rotundus
Shatavari	Asparagus racemosus
Haritaki	Terminalia chebula
Satahwa	Anethum graveolens
Katuki	Picrorhiza kurroa
Kacchura	Curcuma zedoaria
Vasa	Adhatoda vasica
Eranda mula	Ricinus communis
Panchamula Dwaya	10 roots

6. Adalotadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 33

Ingredients	Botanical Name	Method of using	Indications
Vasa	Adhatoda vasica	The decoction prepared with these ingredients should be served fresh with rock salt	1. Dyspnea 2. Fever 3. Chest injury 4. Pain in flanks
Yavasa	Alhagi camelorum
Kantakari	Solanum xanthocarpum
Chitraka	Plumbago zeylanica
Kodasari	Thottea siliquosa
Vacha	Acorus calamus
Bhunimba	Andrographis paniculata
Ginger	Zingiber officinale
Cumin	Cuminum cyminum
Pippali	Piper longum
Licorice	Glycyrrhiza glabra
Shat tandula	Seeds / grains of – Coriandrum sativum Elettaria cardamomum Seeds of Holarrhena antidysenterica Celastrus paniculatus Embelia ribes Psoralea corylifolia
Haritaki	Terminalia chebula

7. Mudgadi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 35

Ingredients	Botanical Name	Method of using	Indications
Fried green gram	Vigna radiata	The decoction prepared using fried green gram should be taken with parched grains, honey and sugar	1. Diarrhea 2. Vomiting 3. Burning sensation 4. Fever

8. Trayantyadi Kashayam – Click to read more

9. Dashamuladi Kashayam

Ref – Sahasrayogam, Parishishta Prakaranam, 61

Ingredients	Botanical Name	Method of using	Indications
Dashamoola	Ten roots	The decoction prepared with these ingredients should be served fresh with honey and purified Guggulu i.e. Commiphora mukul for 6 days	1. Fever 2. Abscess 3. Swelling / anasarca
Guduchi	Tinospora cordifolia
Haritaki	Terminalia chebula
Devadaru	Cedrus deodara
Punarnava	Boerhavia diffusa
Shigru	Moringa oleifera
Ginger	Zingiber officinale

Click to Consult Dr Raghuram Y.S. MD (Ayu) – Skype