Yashtyahvadi Niruha Basti: Ingredients, Method of Preparation, Benefits

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

Yashtyahvadi Niruha Basti

Reference – The reference of this decoction enema is from Charaka Samhita – Siddhi Sthana, Chapter 3, verse 47.

Name analysis & mode of action

Yashtyahva or Yashtimadhu – liquorice is the main ingredient of this enema recipe. It is also the first ingredient used in the preparation. This Kashaya Vasti therefore has been named after its main and first ingredient, Yashtyahva.

Yashtyahva – Yashtimadhu – Glycyrrhiza glabra – Liquorice
Adi – and others (other ingredients)
Basti – enema

Yashtyahvadi Basti is an enema preparation wherein Yashtimadhu is the main ingredient used along with other ingredients.

Action – This enema is used for the treatment of pitta disorders.

Type of Vasti – Yashtyahvadi Vasti is a type of Niruha or Ashtapana Basti in which the decoction of Yashtimadhu and other herbs is administered as enema.

Note – Just before describing this Yashtyahvadi Niruha Vasti, Charaka Acharya

Yashtyahvadi Niruha Vasti

यष्ट्याह्वलोध्राभयचन्दनैश्चशृतंपयोऽग्र्यंकमलोत्पलैश्च|
सशर्करंक्षौद्रयुतंसुशीतंपित्तामयान्हन्तिसजीवनीयम्||४७||

Ingredients –

a. For preparation of Kashaya / Kwatha – decoction

–        Yashtimadhu – Glycyrrhiza glabra
–        Lodhra – Symplocos racemosa
–        Abhaya – Haritaki / Ushira – Vetiveria zizanoides
–        Chandana – Santalum album – Sandalwood
–        Kamala – Nelumbo nucifera
–        Utpala – Nymphaea stellata

Since the quantity of ingredients are not mentioned, we will assume them to be of equal quantity.

i. For preparation of Kashaya in the classical method, the coarse powder of these herbs is boiled with 8 times water and reduced to one fourth such that the final quantity of decoction is 4 prasrta i.e., 8 pala i.e. 384 grams. (For Method 1 explained below)

ii. For preparation of Kashaya / Ksheera Kashaya (decoction in milk base) as explained in the verse related to the recipe, the herbs are boiled with equal quantity of milk and water taken in 4 times quantity as that of milk. The contents are boiled and reduced to one fourth such that the final preparation weighs 4 prasrta. (For Method 2 explained below).

iii. For preparation of Kashaya / Ksheera Kashaya (as said in ii, but without adding water) as explained in the verse, the herbs are boiled with 8 times the quantity of milk and reduced to one fourth such that the final quantity is 4 prasrta.

b. For preparation of Kalka – paste

The paste of Jivaniya Gana group of herbs is used. This group consists of the below mentioned 10 herbs –

–        Jivaka – Malaxis acuminta
–        Rshabhaka – Microstylis muscifera
–        Meda – Polygonatum verticillatum
–        Mahameda – Polygonatum cirrhifolium
–        Kakoli – Rascoea procera
–        Ksirakakoli – Lilium polphyllum
–        Mudgaparni – Vigna radiata
–        Masaparni – Vigna mungo
–        Jivanti – Leptadenia reticulata
–        Madhuka – Glycyrrhiza glabra

Paste of all together – 1 prasrta – 96 grams

c. Madhu – honey – 2 prasrta – 4 pala – 192 grams

d. Sneha – unctuous material – has not been mentioned in this context. We can follow the classical description and exclude it or since this recipe is beneficial for pitta and pitta disorders, Ghrta shall be considered. If we consider Ghrta – Ghee, it should be taken in – 3 prasrta – 6 pala – 288 grams.

e. Saindhava Lavana – Rock Salt – 1 karsha = 12 grams, has not been mentioned, but can be included if we are planning for a classical niruha vasti combination.

f. Sharkara – sugar – quantity and where and when to add has not been specified. It shall be considered as Avapa in this context. In that case, its quantity will be 2 prastha i.e. 192 grams.

Method of preparation

The preparation of Yashtyahvadi Niruha mixture has been mentioned in a verse of just two lines. Since the quantity of the herbs used for preparing the decoction has not been mentioned, they shall be taken in equal quantity.

The quantity of Saindhava Lavana too should be of 1 karsha by default since it has not been mentioned.

The Avapa Dravya i.e. a liquid like milk which needs to be added at the end of the preparation too has not been specified as Avapa, but Master Charaka mentions it in the preparation itself in the first line of the verse. So, the Kashaya should be prepared with milk itself – Ksheera Kashaya or following the Ksheerapaka Vidhi format.

Charaka Acharya mentions sharkara – sugar in this instance. If it is used while preparing Kashaya, the decoction will get a syrup consistency. Therefore, it shall be assumed to be avapa i.e. add on, which will be added at the end of the preparation.

So, let us assume the preparation to be done in two different ways.

1. Method 1 – As per classical reference / standard

In every step care should be taken that each ingredient is mixed with the other ingredient thoroughly so that they form a homogenous mixture. Only after this, the next ingredient is added.

–        First Saindhava Lavana is mixed thoroughly with Madhu.
–        Next, Sneha i.e. Ghrta is added and mixed properly.
–        To this, Kalka i.e. paste of Jivaniya Gana group of herbs is added and mixed thoroughly.
–        The Kashaya prepared with Yashtimadhu, Lodhra etc is added to the above said mixture and mixed so as to form a homogenous mixture.  
–        Finally, the milk is added to the preparation and mixed thoroughly so as to form a homogenous mixture.

Now the Vasti dravya is ready to administer.

2. Method 2 – As per the verse

Herein, without considering milk as avapa i.e. add on, Kashaya is prepared following the procedure of Ksheera Kashaya i.e. decoction prepared along with the milk or in Ksheerapaka Vidhi i.e. procedure of preparing milk processed recipes.

Here, the steps will slightly change and follow the description in the verse.

–        Kashaya / Ksheera Kashaya is prepared by heating together Yashtimadhu etc herbs with milk and water, until one eighth remains. This is filtered so as to obtain Ksheera Kashaya.
–        Paste of the Jivaniya group of herbs is mixed with the above-mentioned Kashaya so as to form a homogenous mixture.
–        To this mixture, honey and sugar is added and mixed thoroughly to form a homogenous mixture.

The recipe is ready to be administered.

Method 3 – Variant of Method 2

The Ksheera Kashaya is prepared as explained above.

Saindhava Lavana, Madhu, Ghrta, Jivaniya Gana Dravya Kalka and Yashtyahvadi Ksheera Kashaya are mixed in order to get a homogenous mixture. The preparation is ready to be administered.

Method 4 – As mentioned in the verse describing this preparation

The Ksheera Kashaya is prepared by boiling milk with Yashtimadhu, Lodhra etc herbs and filtered.

To this Ksheera Kashaya, sugar and honey are added and mixed thoroughly.

Finally, the paste of the Jivaniya group of herbs should be mixed with the Kashaya.

Now, the Niruha Vasti mixture is ready to be administered.

Immaterial of the method of preparation, this Vasti shall be administered when the recipe is cold. Since this vasti is administered in high pitta conditions and pitta disorders, the recipe should be cold.

Benefits of Yashtyahvadi Vasti

Yashtyahvadi Niruha Basti is said to be highly effective in treating pitta disorders.

Action on Doshas

This Vasti has a pitta pacifying / balancing effect.

Action on Dhatus

Since pitta has ashraya ashrayi sambandha i.e. residence resident relationship with rakta – blood, wherein pitta is located in rakta. Therefore, this vasti can also have a rakta pacifying effect. We need to remember that Rakta is also a dosha according to Acharya Sushruta.

Additional Thoughts & Probable mode of action

All ingredients used in the preparation of this Basti are antagonistic to pitta and hence this recipe is not only useful for combating aggravated pitta but also to cure the diseases caused by aggravated pitta.

We can also see that the recipe has coolants like Utpala, Ushira, Kamala, Chandana which acts against the heat induced damages caused by pitta.

The recipe helps heal wounds and ulcers including gastric erosions and ulcers and inflammatory bowel disease and colitis. The milk and Jivaniya Gana group of herbs used in the recipe will magnify the healing and pitta mitigating effect of this enema recipe.

This vasti recipe is anti-inflammatory and can be used in all inflammatory conditions.

Due to the ashraya ashrayi relationship between rakta and pitta, it may even be useful in treating diseases caused by aggravated rakta including vatarakta, visarpa and raktapitta. It is also beneficial for chronic menstrual disorders.

It can also be skilfully used in treating pitta type of Kushta.

This recipe would help in enhancing complexion and to purify blood.

It will have a healing effect on the organs and tissues in which pitta is predominantly present.