
Explore the foundations of ayurveda, its core texts, and the five basic dosage forms, including preparation rules, proportions, equipment, and practical examples.
Explore Ayurveda, the ancient Indian system of healing that blends herbs, ghee, oils and detox programs like Panchakarma to protect health and treat disease, with holistic, preventive and curative approaches.
Trace Ayurveda's origins in the Vedas, from pre-historic herb use to Vedic medicine, including Bhaishajyani and Ayushyaani.
Trace Ayurveda’s post-Vedic herb use from Sushruta, Charaka, and Ashtanga, and learn the five basic dosage forms—swarasa, kalka, kwatha, hima, phanta.
Explore the five basic Ayurveda dosage forms—swarasa, kalka, shruta, sheeta, and phanta—as pancha vidha kashaya kalpana, and learn how these forms underpin many Ayurvedic preparations.
Introduces the five basic dosage forms of Ayurveda: swarasa, kalka, kwatha, hima, and phanta. Explains swarasa is the heaviest to digest and phanta the lightest.
Explain the five basic ayurvedic dosage forms, swarasa, kalka, kwatha/kashaya, hima, and phanta, and how to choose them by disease strength and patient strength, noting salt exclusion.
Explore swarasa, fresh juice extract and the five basic dosage forms pancha vidha kashaya kalpana, with three extraction methods: fresh juice by pounding, kudava soaking, and dry-herb boiling.
Discover the putapaka method, fourth method of swarasa extraction, where you wrap herb pieces in Palasha or banyan leaves and mud, heat them, dry under sunshade, and press for juice.
Study swarasa, the ayurvedic herbal juice, and its adjuvants or prakshepa—honey, jaggery, cumin, salt, ghee or oil—and its uses as medicine, nasya, anupana, and binding agents.
Explore examples of swarasa or herbal juice extracts from Sharangadhara Samhita, including vasa swarasa with honey for raktapitta, triphala swarasa for liver disorders, and tulasi leaf juice for recurrent fever.
Explore kalka, the herbal paste dosage form, including preparation, dose, adjuvants, and external and internal applications with examples like neem paste, garlic paste, and ginger-tila jaggery blends.
Explore kashaya, herbal decoctions that extract water-soluble phyto chemicals by boiling coarse herb powder in water at a 1:16 ratio down to one eighth, then filtering and serving warm.
Explore herbal decoctions (kashaya): dose 50–100 ml daily in divided doses, usually mixed with water. Compare additives sugar, honey, powders, and forms—self-made, market kashaya, and kashaya tablets, plus shelf life.
Explore Ayurveda kashaya formulations with examples like dry ginger decoction and dashamoola for fever and digestion. Learn how kashaya compares to syrup and powder, and why reheating is discouraged.
Explore hima kalpana, cold infusion in Ayurveda: water extraction of herbs, suitable for high pitta and cooling effects, with a 1:6 herb-to-water ratio and overnight maceration, plus additives.
Learn hot infusion (phanta kalpana), the fifth dosage form in pancha vidha kashaya kalpana, and its preparation, dose, and comparison with cold infusion.
Basics Of Herb Usage Since Pre-Historic Period, Vedas And Ayurveda Period And Current Times
Principles of Ancient Ayurveda Herbalism, Remedies, Recipes And Dosage Forms
5 Basic Dosage Forms Of Ayurveda
Usage, Utility, Principles, Proportions, Dose, Shelf Life, Examples And Adjuvants Of Five Dosage Forms Of Ayurveda - Juice Extracts, Pastes, Concoctions, Teas, Cold And Hot Infusions