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.
Table of Contents
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
3 comments on “Kashayam Remedy For Fever, Thirst And Burning Sensation ”
subramanyam
Thanks pl give drugs to bleaching
Dr J V Hebbar MD(Ayu)
If I understand correctly, drugs for bleaching means, herbs that would cleanse the facial skin? I will write about it soon.
Kiran phalke
How much kashay each time to be given