
Trace Ayurveda's origins in the Vedas, from pre-historic herb use to Vedic medicine, including Bhaishajyani and Ayushyaani.
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.
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 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.
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