KAA 106
Ayurvedic Herbology
Dravya Guna Karma Shastra
KERALA AYURVEDA ACADEMY
KAA 106: Ayurvedic Herbology
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Table of Contents
Dravya Guna Karma ShastraDravya .......................................................................................... 95
Gunas ......................................................................................................................................... 96
Types of Gunas ..................................................................................................................... 106
Karma ...................................................................................................................................... 118
Classification According to the Karmas ................................................................................... 118
Shad Rasa (The Six Tastes) .................................................................................................... 1411
The Bhoutic Composition of the Six Tastes ........................................................................ 1511
The Rasas and Their Effects on the Doshas ....................................................................... 1512
The Rasas Related to Dosha Shamana............................................................................... 1612
The Rasas Related to Dosha Vriddhi (the increase of dosha) ............................................ 1612
The Effect of the Mahabhutas on Dravyas ........................................................................ 1613
Vipaka (Post Digestive Effect) ............................................................................................... 1613
Types of Vipaka .................................................................................................................. 1613
Veerya (Potency) ................................................................................................................... 1714
Types of Veerya .................................................................................................................. 1714
Prabhava ................................................................................................................................ 1815
OUSHADHA DRAVYAS ..................................................................................................................... 2016
Qualities ............................................................................................................................. 2016
Parts of the Plant Used....................................................................................................... 2016
Dosage ................................................................................................................................ 2117
Various Forms Used in Treatment ..................................................................................... 2117
When to Take Herbs ........................................................................................................... 2218
Channels of Administration ................................................................................................ 2218
ANUPANA ..................................................................................................................................... 2420
Common Anupanas ............................................................................................................ 2420
Anupanas for Each Dhātu................................................................................................... 2420
2.
Ashwagandha .............................................................................................................. 2521
3.
Bala .............................................................................................................................. 2622
3
Amalaki (Amla, Dhatri) ................................................................................................ 2521
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© 2015 Kerala Ayurveda
THE HERBS IN DETAIL ...................................................................................................................... 2521
4.
Vibhitaki ...................................................................................................................... 2622
5.
Brahmi ......................................................................................................................... 2723
6.
Eranda (Castor)............................................................................................................ 2824
7.
Shunthi (Ginger) .......................................................................................................... 2824
8.
Guduchi (Amrita, Gulwel) ............................................................................................ 2925
9.
Guggulu ....................................................................................................................... 2925
10. Haritaki ...................................................................................................................... 3026
11. Katuki (Kutki) ............................................................................................................. 3127
12. Kumari (Aloe vera)..................................................................................................... 3127
13. Manjishtha................................................................................................................. 3228
14. Musta (Nagarmotha, Nutgrass)................................................................................. 3228
15. Nimba (Neem) ........................................................................................................... 3329
16. Pippali ........................................................................................................................ 3329
17. Punarnava.................................................................................................................. 3430
18. Shatavari .................................................................................................................... 3531
19. Tulsi (Holy Basil) ........................................................................................................ 3531
20. Yashtimadhu (Licorice) .............................................................................................. 3632
AYURVEDIC FORMULATIONS ............................................................................................................. 3733
4
Dravya.......................................................................................................................................... 5
Gunas ........................................................................................................................................... 6
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Dravya Guna Karma Shastra ..................................................................................................... 5
© 2015 Kerala Ayurveda
Sitopaladi Churna .................................................................................................................. 3733
Sukhasarak Churna .............................................................................................................. 3733
Trikatu Churna ....................................................................................................................... 3834
Lavana-Bhaskar Churna ......................................................................................................... 3935
Triphala Churna ..................................................................................................................... 4036
Trimada churna...................................................................................................................... 4036
Avipattikar Churna ................................................................................................................. 4036
Chaturbeeja churna ............................................................................................................... 4137
Punarnava Guggulu ............................................................................................................... 4137
Triphala Guggulu.................................................................................................................... 4238
Amrutadi Guggulu (Kaishor Guggul) ..................................................................................... 4238
Types of Gunas ......................................................................................................................... 6
Karma .......................................................................................................................................... 8
Classification According to the Karmas ....................................................................................... 8
Shad Rasa (The Six Tastes) ........................................................................................................ 11
The Bhoutic Composition of the Six Tastes ............................................................................ 11
The Rasas and Their Effects on the Doshas ........................................................................... 12
The Rasas Related to Dosha Shamana................................................................................... 12
The Rasas Related to Dosha Vriddhi (the increase of dosha) ................................................ 12
The Effect of the Mahabhutas on Dravyas ............................................................................ 12
Vipaka (Post Digestive Effect) ................................................................................................... 13
Types of Vipaka ...................................................................................................................... 13
Veerya (Potency) ....................................................................................................................... 14
Types of Veerya ...................................................................................................................... 14
Prabhava .................................................................................................................................... 15
OUSHADHA DRAVYAS ......................................................................................................................... 16
Qualities ................................................................................................................................. 16
Parts of the Plant Used........................................................................................................... 16
Dosage .................................................................................................................................... 17
Various Forms Used in Treatment ......................................................................................... 17
When to Take Herbs ............................................................................................................... 18
Channels of Administration .................................................................................................... 18
ANUPANA ......................................................................................................................................... 20
Common Anupanas ................................................................................................................ 20
Anupanas for Each Dhātu....................................................................................................... 20
Ashwagandha ............................................................................................................... 21
3.
Bala ............................................................................................................................... 22
4.
Vibhitaki........................................................................................................................ 22
5.
Brahmi .......................................................................................................................... 23
6.
Eranda (Castor) ............................................................................................................. 24
7.
Shunthi (Ginger) ........................................................................................................... 24
5
Amalaki (Amla, Dhatri) ................................................................................................. 21
2.
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© 2015 Kerala Ayurveda
THE HERBS IN DETAIL .......................................................................................................................... 21
8.
Guduchi (Amrita, Gulwel) ............................................................................................. 25
9.
Guggulu ........................................................................................................................ 25
10.
Haritaki ......................................................................................................................... 26
11.
Katuki (Kutki) ................................................................................................................ 27
12.
Kumari (Aloe vera)........................................................................................................ 27
13.
Manjishtha.................................................................................................................... 28
14.
Musta (Nagarmotha, Nutgrass).................................................................................... 28
15.
Nimba (Neem) .............................................................................................................. 29
16.
Pippali ........................................................................................................................... 29
17.
Punarnava..................................................................................................................... 30
18.
Shatavari ....................................................................................................................... 31
19.
Tulsi (Holy Basil) ........................................................................................................... 31
20.
Yashtimadhu (Licorice) ................................................................................................. 32
AYURVEDIC FORMULATIONS ................................................................................................................. 33
Sitopaladi Churna ...................................................................................................................... 33
Sukhasarak Churna .................................................................................................................. 33
Trikatu Churna ........................................................................................................................... 34
Lavana-Bhaskar Churna ............................................................................................................. 35
Triphala Churna ......................................................................................................................... 35
Avipattikar Churna ..................................................................................................................... 36
Punarnava Guggulu ................................................................................................................... 36
Triphala Guggulu........................................................................................................................ 37
Amrutadi Guggulu (Kaishor Guggul) ......................................................................................... 37
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The Rasas and Their Effects on the Doshas............................................................................ 11
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Karma ........................................................................................................................................... 7
Classification According to the Karmas ....................................................................................... 8
Shad Rasa (The Six Tastes) ......................................................................................................... 10
The Bhoutic Composition of the Six Tastes ............................................................................ 11
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Dravya .......................................................................................................................................... 5
Gunas ........................................................................................................................................... 5
Types of Gunas ......................................................................................................................... 6
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Dravya Guna Karma Shastra ........................................................................................................... 4
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The Rasas Related to Dosha Vriddhi (the increase of dosha) ................................................ 12
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The Effect of the Mahabhutas on Dravyas ............................................................................. 12
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Various Forms Used in Treatment ......................................................................................... 17
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When to Take Herbs ............................................................................................................... 18
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Common Anupanas ................................................................................................................ 20
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Anupanas for Each Dhātu ....................................................................................................... 20
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The Rasas Related to Dosha Shamana ................................................................................... 12
Vipaka (Post Digestive Effect) .................................................................................................... 12
Types of Vipaka ...................................................................................................................... 13
Veerya (Potency) ....................................................................................................................... 13
Types of Veerya ...................................................................................................................... 14
Prabhava .................................................................................................................................... 14
Qualities ................................................................................................................................. 16
Parts of the Plant Used........................................................................................................... 16
Dosage .................................................................................................................................... 17
Channels of Administration .................................................................................................... 18
1.
Amlaki (Amla, Dhatri) ................................................................................................... 22
2.
Ashwagandha ............................................................................................................... 22
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Bala ............................................................................................................................... 23
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Vibhiitaki ....................................................................................................................... 23
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Brahmi .......................................................................................................................... 24
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6.
Eranda (Castor) ............................................................................................................. 25
7.
Shunthi (Ginger) ........................................................................................................... 25
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Guduchi (Amrita, Gulwel) ............................................................................................. 26
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Guggulu ........................................................................................................................ 26
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Haritaki ......................................................................................................................... 27
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Katuki (Kutki) ................................................................................................................ 28
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Manjishtha.................................................................................................................... 29
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Musta (Nagarmotha, Nutgrass).................................................................................... 29
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Nimba (Neem) .............................................................................................................. 30
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Kumari (Aloe Vera) ....................................................................................................... 28
© 2015 Kerala Ayurveda
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Punarnava..................................................................................................................... 31
18.
Shatavari ....................................................................................................................... 32
19.
Tulsi (Holy Basil) ........................................................................................................... 32
20.
Yashtimadhu (Licorice) ................................................................................................. 33
Ayurvedic Formulations ............................................................................................................. 34
Sitopaladi Churna ...................................................................................................................... 34
 Important Notes about 34
Sukhasarak Churna ....................................................................................................................
Dravya
Guna Karma Shastra 35
Trikatu Churna ...........................................................................................................................
 The study of dravya includes the
Lavana-Bhaskar Churna .............................................................................................................
36
dosage, compatibility and
processing
of
herbs.
Triphala Churna ......................................................................................................................... 36
 All dravya are panchabhoutic, 37
Avipattikar Churna .....................................................................................................................
meaning they contain different
Punarnava Guggulu ...................................................................................................................
37
combinations of all five elements.
Triphala Guggulu........................................................................................................................
 Tridosha Siddhanta: How the 38
concept of tridosha is involved in
Amrutadi Guggulu (Kaishore Guggul) ........................................................................................
38
the study of herbology and
disease management.
 Nighantu is a dictionary of
medicinal substances in which the
description of herbs – useful parts,
morphology, properties, actions
and uses are mentioned.
Dravya
Guna
Karma Shastra
D
ravya Guna Karma Shastra is the science (shastra) of dravyas (substances, drugs or herbs), their
gunas (properties and qualities) and karmas (actions/effects) which aid in the maintenance of
health and alleviation of disease.
Dravyas are described in Seven categories
1. Dravya (Substance, Herb)
2. Guna (Property or Quality)
3. Rasa (Taste)
4. Vipaka (Post-Digestive Effect)
5. Veerya (Potency)
6. Prabhava (Unique Property)
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17.
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Pippali ........................................................................................................................... 30
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16.
7. Karma (Action or Effect)
Dravya
 Dravya is the substance which is inseparable from guna and karma.
Examples
Ginger is a substance in which pungent guna resides. Improving digestion is its karma. So we
can’t separate gunas and karmas from dravyas.







Dravya is more important than guna and karma
Dravya is Panchabhoutic
Each dravya is a medicine
Like increases like
Dravya is stable
Dravya is long-lasting
Dravya is perceived understood by the five sense
organs
 Different parts of dravyas are used
 Dravyas are used to create various Ayurvedic
medicines
icon key
 Valuable information

Test your knowledge
 Workbook review (Because of the detail in the
KAA 106 manual, workbook review will take place
after most sections)
Important note
 Study Questions
1. What is dravya guna karma shastra?
2. What are the seven categories that dravyas are described in?
3. What is dravya? Describe a few points about dravya.
Gunas
 Guna is the quality of the dravya through which
action, or karma takes place. It is inseparable from
dravya.
Examples
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© 2015 Kerala Ayurveda
The cold quality (guna) in the ice cream
(dravya) causes coldness (karma) in the
body, thereby reducing pitta.
The rough quality (guna) of guggulu (dravya) causes scraping action (karma), which is useful in
lowering cholesterol build up.
Types of Gunas
1. The Twenty Bodily Gunas
There are 20 gunas, or 10 pairs of opposites. The Doshas, Dhatus and Malas are all described and work
through these qualities. Foods, herbs, and Ayurvedic treatments are all based on qualities.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Heavy/Light
Cold/Hot
Oily/Dry
Dull/Sharp
Smooth/Rough
Dense/Liquidy
Soft/Hard
Static/Mobile
Gross/Subtle
Cloudy/Clear
Guru/Laghu
Shita/Ushna
Snigdha/Ruksha
Manda/Teekshna
Slakshna/Khara
Sandra/Drava
Mrudu/Kathina
Sthira/Chala
Sthoola/Sookshma
Picchila/Vishada
The bodily gunas are related to the physical body: Heavy, dull, cold, moist, soft, liquid, dense, stable,
clear, subtle (and their opposite pairs).
2. The Five Bhoutic Gunas
Sensory Attributes
Related Bhuta
Shabda (Sound)
Sparsha (Touch)
Roopa (Sight)
Rasa (Taste)
Gandha (Smell)
Akasha (Ether)
Vayu (Air)
Tejas (Fire)
Aap (Water)
Prithvi (Earth)
 Note: Bhoutic Gunas
Ether helps to cleanse
Air helps to dry and absorb
Fire helps to digest
Water and Earth help to build
Fire and Air help to scrape
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1. What are the gunas? Why is the knowledge of gunas important?
2. In the following conditions, which bhoutic guna would you use?
a. Peter has chronic constipation and digestive problems. You recommend panchakarma.
You will use herbs with ______ bhuta.
b. Mary has severe congestion. You will use ______ bhuta to reduce her phlegm.
© 2015 Kerala Ayurveda
 Study Questions
c. John has high cholesterol. You will use ______ bhuta to lower his cholesterol.
d. Mike is overweight. ______ bhuta will help him improve his digestion and lose weight.
e. Sylvia feels weak. She can’t gain weight. Her diet should include ______ and ______
bhutas to help her gain weight.
f. Mark’s arteries are clogged and he refuses to take conventional medicine. You
recommend herbs which have a/an ____ action.
g. Susan has a white, coated tongue and heaviness in her stomach. ______ bhuta will help
her take care of her problem.
Karma
 Karma is the action carried out by dravya, or an action done to achieve a definite aim. Karma cannot
exist without dravya.
Examples
Shatavari is stanya janana (increases breast milk)
Pippali is ama pachana (digests ama)
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Classification According to the Karmas
© 2015 Kerala Ayurveda
Kutaja is atisaraghna (stops diarrhea)
1. Deepana
Herbs that stimulate agni are called deepana dravyas. Their rasas are mainly sour, salty and
pungent. They increase pitta and decrease vāta and kapha. They may or may not digest ama.
Examples
Ginger, black pepper, pippali and chitraka
2. Pachana
Herbs that digest ama are called pachana dravyas or ama pachanas. They may or may not
strengthen agni. Their rasas are mainly bitter, pungent and sour. Bitter herbs are the best ama
pachanas.
Examples
Musta, kutaja, garlic, ginger and lemons
3. Shamana
Herbs that maintain the balance of the doshas internally without removing them from the body
are called shamana dravyas. An herb or substance that reduces vāta is called vatashamaka. An
herb or substance that reduces pitta is called pittashamaka. An herb or substance that reduces
kapha is called kaphashamaka.
Shamana can be achieved through:
1. Deepana: Herbs such as ajwan and trikatu that help strengthen agni and balance
kapha and vāta .
2. Pachana: Herbs and substances such as ginger, lemon and musta that digest ama.
3. Langhana (Fasting): Helps digest ama and kapha.
4. Trut (Reducing Water Intake): Problems such as edema and water retention (or
bloating) can generally be taken care of by reducing water intake.
5. Vyayama (Exercise): Increases body heat, digest ama, removes blockage of
channels, decreases kapha and vāta , helps reduce weight.
6. Atapa Seva (Walking in the Sun): Helps reduce kapha and ama.
7. Maruta Seva (Walking in the Breeze): Helps decrease pitta.
Examples
Sesame oil is vatashamaka, Ghee is pittashamaka and Honey is kaphashamaka.
4. Shodhana
Herbs that remove aggravated doshas from the body are called shodhana dravyas. This action is
more effective than shamana because the aggravated doshas actually leave the body.
Examples of how shodhana can be administered:
12
5. Stambhana
KAA 106 | Page
Examples
Madanaphala, vacha and nishottar
© 2015 Kerala Ayurveda
1. Vamana: Upwardly, through the mouth.
2. Virechana: Downwardly, through the rectum.
Herbs that absorb the fluids in the colon are called stambhan dravyas. Their qualities are mainly
dry, astringent and cold. They do not digest ama. Their astringent and cold qualities constrict
the channels while their dry quality absorbs the fluids. These herbs should not be used in high
ama conditions or to treat ama-related disorders.
Examples
Herbs with astringent tastes such as kutaja and nagakeshara
6. Grahi
Herbs that help to solidify the stool, increase the appetite, improve the digestion, and
absorption of fluids are called grahi dravyas. These herbs have a veerya that is heating (which
causes the stool to solidify) and they are pungent in nature.
Examples
Dry ginger, musta and cumin
7. Anulomana
Herbs that act as mild laxatives are called anuloman dravyas. Ama may cause obstruction in the
channels and these herbs digest saama malas (meaning malas with ama) and eliminate them
from the rectum.
Examples
Warm milk, ghee, grapes, haritaki and triphala.
8. Sramsan
Herbs that act as mild purgatives are called sramsan dravyas. These herbs remove the malas
which are sticking to the intestinal walls and expel them from the body. These herbs and
substances are not ama pachanas. Sramsan herbs are stronger than anulomana herbs
Examples
Aragwadha and castor
9. Virechana
Herbs that act as strong purgatives are called virechana dravyas. They forcefully remove both
saama and nirama malas in their liquid form from the body.
Examples
Nishottar and castor oil
Lightness in the body, feeling
energetic, hungry and happy,
sharp sense organs.
11. Lekhana
Herbs that have a scraping action on the dhatus, doshas and malas are called lekhana dravyas.
meda and kapha are the primary dhatus and doshas removed by lekhana dravyas. This type of
13
Examples
Aloe, kutki and chitraka
 Signs of a Good Bowel
Movement (BM)
© 2015 Kerala Ayurveda
Herbs that act as drastic purgatives are called bhedana
dravyas. They break stony hard stools and remove liquid
malas and aggravated doshas from the digestive tract.
bhedana dravyas are the strongest dravyas of all.
KAA 106 | Page
10. Bhedana
herb is especially effective for removing excess dhatu build-up in the body such as is the case in
obesity and diabetes.
Examples
Guggulu, haridra, vacha, warm water and honey
12. Pramathi
Herbs which expel aggravated doshas which are adherent to srotas. They enter into minute
srotas due to their ushna and teekshna gunas and forcefully expel doshas accumulated there.
These herbs are useful in kapha, meda diseases and for respiratory system and diseases of the
head.
Examples
Black pepper, vacha, chitraka, and pippali
 Study Questions
1. What is karma?
2. Why is dravya essential for karma to take place?
3. Provide suggestions for the following examples:
a. June has weak agni. You need to increase ______ karma
b. Genie has swelling on her face, lethargy and bad breath. For her benefit, it is important
to achieve ______ karma.
4. What is shamana? What are the different ways you can achieve shamana?
5. What is shodhana? How many types of shodhana are described?
6. What is the difference between shodhana and shamana?
7. When will you use shamana and shodhana?
8. What is stambhana? What precautions should you take while using stambhana? What will
happen if you don’t take these precautions?
9. What is grahi? Can you think of any condition where you will use grahi karma?
10. What is anulomana? What is the difference between anulomana and sramsana?
11. What is the difference between sramsana and virechana?
12. Why are bhedana dravyas so strong?
13. When would you use lekhana karma?
Shad Rasa (The Six Tastes)
 Rasa (or taste) is the sensation that the tongue experiences.
3. Lavana (Salty)
4. Katu (Pungent)
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2. Amla (Sour)
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1. Madhura (Sweet)
© 2015 Kerala Ayurveda
The Six Tastes
5. Kashāya (Astringent)
6. Tikta (Bitter)
 Other meanings of the word rasa: Juice, the first dhatu or Mercury.
 Aap (Water) is the mahabhuta that is mainly responsible for rasa (taste).
 Each dosha is increased or decreased by certain rasas, so their balance is dependent on the
consumption of various rasas through the diet and/or herbs.
 Taste is the sense and the tongue is the sense organ. As soon as the tongue comes into contact
with food, the taste can be perceived.
 The rasa of any food or dravya is not permanent.
The Bhoutic Composition of the Six Tastes
Taste
Madhura (Sweet)
Amla (Sour)
Lavana (Salty)
Katu (Pungent)
Kashāya (Astringent)
Tikta (Bitter)
Bhoutic Composition
Earth + Water
Fire + Earth
L;Fire + Water
Fire + Air
Air + Earth
Air + Ether
 The action of each taste depends on its bhoutic composition.
 There are four varieties of taste buds on the tongue, each perceiving sweet, sour, salty or bitter
tastes. Sweet and salty are perceived at the tip of the tongue, sour on the sides and bitter at the back.
The pungent taste irritates the mucus membrane while the astringent taste tends to constrict it. pulls
the mucus membrane.
Pitta
Vāta
Madhura (Sweet)



Amla (Sour)



Lavana (Salty)



Katu (Pungent)



Kashāya (Astringent)



Tikta (Bitter)



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Kapha
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Taste
© 2015 Kerala Ayurveda
The Rasas and Their Effects on the Doshas
The Rasas Related to Dosha Shamana
Dosha Shamana
Vātashamaka
Pittashamaka
Kaphashamaka
Taste
Sweet
Salty
Sour
Sweet
Astringent
Bitter
Pungent
Bitter
Astringent
Effect
Moist
Hot, moist
Hot
Cool
Cool
Cool
Hot, light
Light, dry
Dry
The Rasas Related to Dosha Vriddhi (the increase of dosha)
Dosha Vriddhi
Vāta Vriddhi
Pitta Vriddhi
Kapha Vriddhi
Taste
Pungent, Astringent, Bitter
Pungent, Sour, Salty
Sweet, Sour, Salty
Effect
Dry
Hot
Heavy, moist
The Effect of the Mahabhutas on Dravyas
Mahabhuta
Akasha
Vayu
Tejas
Aap, Prithvi
Vayu, Tejas
Effect
Shodhana: Cleansing
Shoshana: Absorbing
Deepana: Agni strengthening
Brimhana: Builds dhatus
Lekhana: Scraping dhatus
Vipaka (Post Digestive Effect)
Types of Vipaka
According to the Charaka Samhita, vipaka is divided into three types:
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Vipaka is the transformed state of the food after digestion and assimilation
It is the ultimate result of the process of digestion
It is the transformed state after digestion
The final reaction of food on the body
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
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© 2015 Kerala Ayurveda
 Vipaka represents the post-digestive effect of a dravya , or the effects of an herb on the body due to
the process of digestion.
Type
1
Vipaka
Madhura
(Sweet)
Taste(s)
Sweet and
salty
Effect
Builds the dhatus, helps heal
wounds, moisten the skin
and create well-formed
stools and clear urine.
Examples
Milk, ghee,
butter, sea salt
and rock salt
Exceptions
Honey
(pungent
vipaka), Black
Gram (Sour
vipaka)
2
Amla
(Sour)
Sour
Forms rakta dhatu,
strengthens agni, reduces
ama, decreases vāta
(reduces pain), creates
sweat and cleanses the
mouth & tongue.
Oranges,
tomatoes
Lime and
amalaki (sweet
vipaka)
3
Katu
(Pungent)
Pungent,
Astringent
and Bitter
Reduces meda dhatu and
excessive fluids from the
body, depletes the dhatus,
causes constipation and
blocks sweat glands.
Chilies, chitraka
(pungent), bitter
melon, fenugreek
(bitters), lodhra
and udumbara
(astringents).
Pippali, dry
ginger, guduchi
and haritaki
(sweet vipaka)
 Study Questions
1.
2.
3.
4.
5.
6.
What is vipaka? How is it different from avasthapaka (refer to your nutrition notes)?
How many types of vipaka are there? What are they?
Does sweet vipaka mean sweet taste? Explain.
How do you know the effect of vipaka on the dhatus?
What effect does sweet, sour and pungent vipaka create in the dhatus?
Which is more stable: rasa or vipaka? Why?
Veerya (Potency)
Veeryate anena iti Veeryam: The property or potency of a substance which brings about the action is
called veerya.
Veerya is divided into two types:
1. Sheeta (Cooling)
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Types of Veerya
© 2015 Kerala Ayurveda
 Veerya (potency) is responsible for the action of the herb in question. It can be translated to “the
vigor or essence of an herb.”
Actions: Increases vāta and kapha, decreases pitta, strengthens the dhatus, stops bowel
movements and sweating, increases urination, weakens agni, creates a feeling of refreshment,
tones dhatus, increases moistness, nourishes dhatus and creates blockages of channels.
Examples: Chandan, lotus and aloe
2. Ushna (Heating)
Actions: Decreases vāta and kapha, increases pitta, increases rakta dhatu, depletes the rest of
the dhatus, dries stools and urine, increases sweat, causes agni deepana and ama pachana,
creates thirst, causes dizziness and opens the srotas.
Examples: Dry ginger, pippali and chitraka
In terms of dietetics, rasa is of primary importance. In terms of herbs, veerya is. Generally, sheeta
veerya increases kapha, while ushna veerya increases pitta. Vāta works as a buffer. Among the six
tastes, three have sheeta (cooling) veerya and three have ushna (heating) veerya.
Rasa
Veerya
Sweet
Cooling
Sour
Heating
Salty
Heating
Pungent
Heating
Astringent
Cooling
Bitter
Cooling
 Remember the bhoutic
composition of the tastes
 Study Questions
1.
2.
3.
4.
What is veerya?
What is the veerya of each taste?
What is the action of each veerya ?
Review: How long are rasa, vipaka and veerya present in the body?
Prabhava
Prabhavati samarthya vishistham bhavati anena iti Prabhava
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danti and chitraka have the same rasa, veerya and vipaka: They each have a pungent rasa and
vipaka and a hot veerya. However danti is a laxative and chitraka is digesting.
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Examples
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 Prabhava is the unique property or special effect of a substance which cannot be explained by rasa,
veerya or vipaka. This unique effect is due to its unique bhoutic composition. It is called achintya shakti
which translates to “a power beyond (rational) thinking, within Ayurveda’s logical frame of reference.”
Milk and ghee have the same rasa, veerya and vipaka but ghee creates agni deepana while milk
creates agni mandya.
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© 2015 Kerala Ayurveda
Arjuna and vidanga have the same rasa, veerya and vipaka but while arjuna works on the heart
while vidanga acts as an antiparasitic.
OUSHADHA DRAVYAS
Medicinal Ingredients
 Oushadha or herbs are used as medicine. Ousha or osha literally means herbs with medicinal
properties.
Qualities
Oushadha dravyas should have four qualities:
1. Are adequately available
2. Have many medicinal properties so it can be used in many
formulations
3. Are very potent in terms of rasa, vipaka, veerya, prabhava, etc.
Ahara
The diet rich
in rasa helps
nutrition.
4. Are very potent in particular actions, or karmas
Parts of the Plant Used
The entire body of an herb or plant is not always potent medicinally. Certain parts carry more potency
than others, so these parts of the plant are isolated and used for treatment.
Example
The ginger root is more potent (pungent) than the leaves, so we use the root for medicinal
purposes.
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Examples
Dashmoola
Arjun, Khadira
Sandalwood
Asafoetida, Guggulu
Lotus
From the fresh leaves of Gotukola
Mango, Vasa
Barley, Lotus
Cactus, Aloe
Haritaki, Amalaki
Rose
Triphala
Almond
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Part of Plant
Roots
Bark
Trunk
Gum
Stems
Juice
Leaves
Salts
Pulp
Fruits
Flowers
Ash
Oil
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The following are different parts of plants or herbs that are used in treatment:
Spikes
Rhizomes
Seeds
Whole Plant
Savari
Ginger
Ajwain
Gotukola (Sometimes the whole herb is used)
Dosage
Dosage is not standard. It changes depending on the
following factors:







The strength of a patient
The strength of a disease
The strength of the herb
The strength of the digestive fire, or agni
The duration of the disease
The season
The age and sex of the client
 Important Note
The dose should be higher when the
degree of dosha imbalance is high, the
herb potency is low or patient is strong
The dose should be low when the degree
of imbalance is low, or the herb is strong
or the patient is weak
Various Forms Used in Treatment
Form
Preparation
General Dose
Swarasa (Fresh Juice)
Blend fresh herbs with 1/2 to equal amount of water and
strain.
10 mL
Kalka (Herbal Paste,
Herbs are pureed in a blender with a little water.
5g
Kwatha (Decoction)
Mix one part herbs and 8 parts water. Boil till one part of
water remains (it is a strong decoction).
10 mL
Hima (Cold Infusion)
Steep herbs (1 part herbs: 3 parts water) in cold water
overnight. Good for pitta.
80 mL
Fanta (Hot Infusion)
Steep herbs (1 part herbs: 3 parts water) in boiled water for
1 to 12 hours (depending on herbs).
80 mL
Tailam
Make a decoction of 1 part herbs and 8 parts water till 1
part remains. Strain the decoction and add equal amount of
oil (many times sesame oil). Boil on low heat till all the
water evaporates.
10 mL
Make a decoction of 1 part herbs and 8 parts water till 1
part remains. Strain the decoction and add equal amount of
ghee. Boil on low heat till all the water evaporates.
10 g
Mix swarasa (juice) of herbs, raw sugar and dhataki flowers
and ferment for 90 days. Better in pitta conditions.
15 to 20 mL
(Medicated Ghee)
Aasavam (Ayurvedic wine
made with cold Infusion or
Juice of the Herb)
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Ghritam
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(Medicated Oils)
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Puree or Powder)
Mix decoction of herbs, jaggery, and dhataki flowers and
ferment for 90 days – better in kapha and vāta conditions.
15 to 20 mL
Powders
This is the most common form. The powders lose their
potency after 6 months.
1 to 2 g
Pills
Mix powdered herbs and honey or maple syrup and roll
into small pills.
2 to 4 g
Arishtam (Ayurvedic
wine made with decoction)
When to Take Herbs
 On an empty stomach (early in the morning)
o
For kapha conditions and if the patient is strong. Herbs taken on an empty stomach
spread throughout the body quickly. If a person is weak, this may cause an adverse
reaction.
 Before mealtime
o
For vāta conditions. Stimulates apana vayu, tones the intestinal muscles and helps
increase Agni.
 During mealtime
o
Improves digestion due to the stimulation of samana vayu, which stimulates the liver as
well as the excretion of pancreatic enzymes.
 After mealtime
o
After Lunch: Stimulates vyana vayu to strengthen the heart.
o
After Dinner: Stimulates udana vayu to strengthen the lungs.
 Taken frequently
o
For heartburn, cough, asthma, thirst, breathlessness or hiccup, etc.
 Bedtime
o
Diseases of the ear, nose and throat. Stimulates prana vayu and acts as a purgative and
is sleep promoting.
Channels of Administration
Herbs can be administered through different channels or routes:
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This route is selected for:
 General Action: It is the most commonly used channel because the herbs are digested,
absorbed and then circulated through the body.
 Local Action: For oral and dental diseases (ex. gargles or oral application of oils.)
 Inhalation: In some respiratory diseases by inhaling certain herbal smokes.
 Emesis (Vomiting): Used in some digestive diseases.
© 2015 Kerala Ayurveda
1. The Mouth
2. Nose
Using this route as an administrative channel is often referred to as nasya. This route is the
doorway to the brain. It is selected for:
 Local Action: To treat nasal diseases and upper respiratory concerns
 Inhalation: In respiratory diseases such as using inhalers for Asthma
 Nasya is also performed for all diseases above the neck (ex. migraine, sinus problems,
chronic headaches and TMJ
3. Eyes
 Local Action: Eye drops or ointments for eye or vision problems
4. Ear
 Local Action: Ear drops for ear problems such as discharge, ringing, polyps and pain, etc.
5. Anus
 Enemas: For problems such as constipation, using lubricating or cleansing enemas such as
suppositories.
 vasti treatment is very beneficial for vāta diseases.
6. Urethra
 Local Action: For urinary problems (very uncommon).
7. Vagina
 Vaginal Douche: For leucorrhea, candida or dry vagina, etc.
8. Skin
 External Application: For skin diseases, swelling of the joints, oil massage, steam bath,
medicinal patches for vitiligo or skin discolorations, etc.
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1. What qualities should you look for when choosing an herb?
2. Name the different parts of the plants that are used in treatment. Give a few examples.
3. What factors should you consider when recommending the dosage of an herb?
4. What are the different forms of herb that you will use in treatment?
5. Why should we think of the different times to take herbal supplements?
6. What are the different channels you might use to administer herbs?
7. What is the importance of knowing taste or rasa?
8. What is the importance of knowing vipaka?
9. What is the importance of knowing veerya?
The answers for the questions 7 through 9 are not in your notes. Answer in your own words.
© 2015 Kerala Ayurveda
 Study Questions
ANUPANA
Carrier
Anupana, or Carrier, is a substance taken along with one or more of the following functions:
1. To mask certain undesirable tastes: Castor oil in tea or fruit juice.
2. To strengthen the action: Honey strengthens several of the medicinal qualities of different
herbs.
3. To neutralize an undesirable effect: Milk neutralizes the excessive pitta-aggravating qualities of
guggulu when used as an anti-inflammatory.
4. To protect the desirable effect of certain herbs in instances of strong digestive fire: Timerelease coating to protect herbs from the acidic part of digestion so that they can reach the
intestine.
5. To target certain organs: Herbal wines used when looking to affect different tissues reach the
liver directly.
Commented [n1]: This is not a classical example although
interesting thought
Common Anupanas
Most of the time, these anupanas are liquids which help to absorb medicines quickly. Certain herbs act
specifically and effectively when administered with specific anupanas.
Dosha
Vāta
Pitta
Kapha
Qualities
Moist and warm
Cool and sweet
Dry and warm
Examples
Sesame oil, warm water
Ghee, cool water, milk
Honey, warm water
Anupanas for Each Dhātu
1. What is anupana?
2. What is the importance of using an anupana?
3. Which anupana would you use for each of the doshas and dhātus?
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 Study Questions
© 2015 Kerala Ayurveda
Anupana
Water, rock sugar, milk
Milk, honey, rock sugar
Honey
Herbal wines
Milk, bone soup
Herbal wines
Milk
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Dhatu
Rasa
Rakta
Mamsa
Meda
Asthi
Majja
Shukra
THE HERBS IN DETAIL
1. Amalaki (Amla, Dhatri)
Emblica officinalis
Dhatri: That which nurtures and supports the whole body like the Earth supports all living beings.
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Form Used
Fruit
Light, dry, cold
All tastes except salty; Mainly sour
Sweet
Sheetha (Cooling)
Pacifies all of the doshas, especially pitta
Rejuvenative, aphrodisiac, laxative, haemostatic, antiaging;
The world’s richest source of Vitamin C
Decoction, infusion, powder, paste, juice
 Locally: Paste applied on forehead in pitta headaches, on the face to improve the
complexion and on blemishes on the skin and the head for early graying
 Beneficial as a rasayana: Nutritive to all of the dhātus, rejuvenating (ex.Chyavanprash)
 Good for the digestive system: Used as agnideepana, ama pachana, anulomana in
agnimandya, acid reflux, ulcers and liver diseases
 Used in pitta fever, skin problems, anemia and diabetes
 Used in bleeding conditions such as bleeding gums, healing wounds, bleeding in the eyes,
redness of the eyes, nose bleeds, bleeding hemorrhoids and/or ulcers
 Used as an aphrodisiac, for uterine debility, menorrhegia and leucorrhea
2. Ashwagandha
Withaenia somnifera
Root
Light, moist
Sweet, bitter, astringent
Sweet
Ushna (Heating)
Decreases vāta and kapha, increases pitta and ama if taken in excess
Aphrodisiac, sedative, rasayana, antiaging, nervine, analgesic
Decoction, arishtam, powder, ghritam, avaleha
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Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Gives energy like a horse.
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Gandha: Smell
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Ashva/Ashwa: Horse
 Locally: Paste on enlarged lymph glands, oil in vāta diseases
 Beneficial in instances of infertility, sexual or general debility, low sperm count and/or low
vitality
 Useful for pregnant women to strengthen the uterus and the growing fetus
 Promotes sleep, used in stress, anxiety, nerve pain, muscle pain, overwork, emaciation,





insomnia and acts as a nerve tonic
Beneficial for arthritis, sciatica, rheumatism, MS and paralysis
Respiratory: Cough, asthma, migraine headaches
The juice of Ashvagandha leaves is used as ear drops for ear discharge
Builds dhātus, especially māmsa and shukra
Used in debilitating diseases; Improves immunity
3. Bala
Sida coardifolia
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Root, seeds, leaves
Heavy, moist, slimy
Sweet
Sweet
Sheetha (Cooling)
Decreases vāta and pitta
Rejuvenative, nervine, aphrodisiac, analgesic
Oil, decoction, arishtam, ghritam
 Locally: Paste for healing wounds
 Strengthens the small intestine and improves digestion (useful in IBS and Crone’s disease)
 Strengthens the lungs, heals ulcers and cavities in the lungs; Useful in pittaja kasa (cough)
and asthma
 Alterative, very useful in raktapitta and pitta (burning) hemorrhoids
 As a tonic, it is useful in general debility, undernourishment (ex. tuberculosis) and in the
case of weak heart muscles
 Strengthens all of dhātus but mainly māmsa and shukra
 Aids in Vata disorders such as sciatica, neuralgia and facial paralysis (anuvasana vastis are
useful here).
 Beneficial for rheumatism and chronic fevers
4. Vibhiitaki
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Fruit
Dry, Light
Astringent
Sweet
Ushna (Heating)
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Part Used
Guna
Rasa
Vipaka
Veerya
© 2015 Kerala Ayurveda
Terminealia Bellirica
Effect on Dosha
Main Action
Forms Used







Decreases kapha and pitta, mainly kapha
Rejuvenative, expectorant, laxative, antihelmentic, antiseptic,
lithotropic (breaks gall bladder and kidney stones)
Oil, powder, decoction
Beneficial for cough, asthma, congestion, migraine headaches; Also works to clear the voice
The partially ripe fruit works as a laxative
Gives tone to the body
The oil can be used in premature graying of the hair and as a hair tonic
Acts as an anti emetic and reduces excessive thirst
Beneficial for deepana, pachana, acts as an antihelmentic and stops bleeding
The seeds are used to treat insomnia
5. Brahmi
Bacopa mMonnieri
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Whole plant
Light
Bitter, astringent, sweet
Sweet
Sheetha (Cooling)
Nervine, Antiepileptic and antihysteric by prabhava
Decreases mainly vāta and pitta
Juice, powder, oil







27

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
reaches a state of delirium, marked by anxiety, disorientation, hallucinations, delusions,
and incoherent speech
Works as a brain tonic: Calms the mind, reduces dullness and enhances intelligence and
memory
Brahmi is used in pitta conditions, jatamansi in vataja conditions and vacha in kapha
conditions.
Helps with epilepsy, mental retardation, depression, delusion and hallucinations.
Helps relieve pain and inflammation
Works as a diuretic: Reduces burning and pain during urination
Acts as a rasayana: Strengthens all of the dhātus except rakta
Since brahmi is rare, a similar nervine herb is often substituted: Mandukaparni (Hydrocotyl
asiata)
Brahmi leaves are smooth and have small black spots. Mandukaparni has rough leaves, is
good for the skin and is less nervine than brahmi
Gotukola (Centella asiata) which is commonly used in the US is another sister variety of
Mandukaparni with more diuretic effects. Gotukola is less nervine than brahmi
© 2015 Kerala Ayurveda
 Locally: The juice can be applied on painful joints as an analgesic
 Brahmi is useful to calm and cool the mind, especially in instances of high fever when it
6. Eranda (Castor)
Riccinus communis
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Oil, leaves
Heavy, moist, sharp, subtle
Sweet, pungent, bitter
Pungent
Ushna (Heating)
Decreases kapha and vāta
Strong purgative
Decoction, oil, paste, juice of leaves
 Locally: Warm leaves are used on painful parts of the body while massaging the abdomen
with oil and saindhava in instances of gas and bloating
 The main use is for virechana in panchakarma. It causes purgation without cramping
 Useful for any disease caused by apana vayu, chronic constipation, agnimandya, blockage
of channels. Acts as an antihelmentic
 Useful for treating hemorrhoids. The leaves are also useful to stimulate the liver and to




treat obstructive or hemolytic jaundice
In amavata, the oil is given with a ginger decoction
Beneficial for vāta disorders such as tremors, facial palsy and sciatica
Helps in asthma by removing kapha in the stomach through purgation
Antiaging
7. Shunthi (Ginger)
Zinziear officinale
Also called vishvabheshaja. Remedy for almost all diseases.
Dry Ginger: Sweet; Fresh Ginger: Pungent
Ushna (Heating)
Both types decrease vāta and kapha . The sweet vipaka of dry ginger
does not aggravate pitta while fresh ginger increases pitta
Stimulates agni, digestant, carminative, antiemetic, stimulant,
analgesic
Paste, powder, oil, candy, juice, tea
 Locally: The paste is used for sinus headaches and painful joints. The oil is good for
congestion
 Works as an agnideepana and pachana as well as an antiflatulent. Because of this, it is used
in agnimandya, vomiting, colds, headaches and to treat abdominal pain
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Forms Used
Pungent
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Main Action
Rhizome
Dry Ginger: Light, moist; Fresh Ginger: Dry, sharp and heavy
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Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha




Acts as an antihaemorrhoidal and antispasmodic. Removes bloackage of channnels
Useful to treat cough, asthma, allergies and both morning & motion sickness
Purifies the blood, stimulates the heart and helps treat kaphaja skin diseases and fevers
Acts as an anti-inflammatory and analgesic. Useful for treating arthritis (with caster oil and
guduchi in instances of amavāta), pain, swelling and general sprains
 Used in postpartum debility as it acts on all of the physical systems
8. Guduchi (Amrita, Gulwel)
Tinospora cordifolia
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Anupana
Main Action
Forms Used
Stems, leaves
Light, dry and soft
Astringent, bitter
Sweet
Ushna (Heating)
Balances all the three doshas
Ghee in vataja, sugar in pittaja and honey in kaphaja diseases
Dhātu agnideepana, ama pachana, dhātu strengthening, rasayana
(nutritive), alterative, antiaging, antipyretic
Decoction, powder, arishtam
 Locally: The oil is used to treat skin problems as well as physical aches and pains.
 Due to dhātu agnideepana, guduchi strengthens all of the dhātu. It is the best rasayana
herb
 Strengthens the small intestine, so it is used in diarrhea, vomiting, agnimandya, pain in






abdomen, parasites, amlapitta (GERD), liver diseases and anemia
Useful for treating all pitta conditions such as burning hands, feet and body.
Relieves chronic fevers and bleeding conditions
Guduchi satva (extract) is effective when treating cardiac debility
Useful in vāta conditions such as amavāta, arthritis, chronic pain and spasms
Is used in prameha to absorb kleda
Useful when treating eye, urinary, respiratory and digestive diseases that are primarily
pitta-related
9. Guggulu
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Resin, gum
Light, sharp, subtle, dry
Bitter, astringent, pungent
Pungent
Ushna (Heating)
Decreases vāta and kapha, increases pitta
Analgesic, antispasmodic, ama pachana, rejuvenative, stimulant
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Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
© 2015 Kerala Ayurveda
Commiphora mMukul
 Acts as an anti-inflammatory, analgesic, antibacterial, disinfectant and deodorant
 Has a specific scraping action on excess meda dhātu and kapha, so it is often used to treat d

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iabetes, obesity and edema
Used to treat arthritis, facial paralysis, sciatica, gout and all vāta disorders
Rejuvenates the tissue of the body and increases strength
Useful for treating loss of appetite, constipation, liver diseases, piles and worms
Useful when treating many skin diseases
Many guggul formulas (ex. Triphala Guggul) are popular for reducing cholesterol
10. Haritaki
Terminealia cChebula
Hara: Eliminates, removes; One which removes malas, aggravated doshas and disease.
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Popular Products
Anupanas
Forms Used
Contraindications
Fruit
Light, dry
All except salty, mainly astringent
Sweet
Ushna (Heating)
Balances the tridoshas (mainly vāta )
Rejuvenative, laxative, antihelmentic, expectorant.
Triphala
It can be used in the spring with honey, in the summer with ghee
and in the winter with raw sugar
Powder, decoction paste
Physical weakness, pregnancy, dehydration, after severe
exhaustion, after Panchakarma
 Locally: The paste is used to alleviate swelling, painful parts of the body. Decoctions are
used to cleanse wounds and for gargling
 One of the main benefits of haritaki is in balancing vāta . It is useful in instances of
weakness in the nervous system and brain.
 Works on all dhātus by removing blockages in any and all of the channels
 Digestive: Useful in instances of agnimandya, pain in the abdomen, constipation, parasites,
hemorrhoids, gas and/or bloating. Since it is astringent, it works to strength the intestines
 Beneficial when treating kaphaja hemorrhoids: haritaki, vidanga, kutaja, chitraka with
buttermilk
 Beneficial when treating amlapitta: haritaki, pippali and jaggery digest saama pitta and
reduce burning in the chest
 Works to strengthen māmsa and meda dhātus by absorbing excess kleda and strengthening
and honey strengthen the eyes
30
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meda dhātu
 Excellent for treating eye issues: Wash the eyes with haritaki tea. Triphala, Licorice ghee
© 2015 Kerala Ayurveda
dhātuagni. Used to treat kaphaja skin diseases and prameha
 Stimulates intelligence and strengthens the sense organs by decreasing excess kapha and
 Useful for treating kidney stones and painful urination. Haritaki, gokshura and pashana
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bhed tea with honey reduce burning and help break kidney stones and flush them out of
the body
Finely powdered haritaki is used as a tooth powder that strengthens the gums
Used for respiratory rhinitis, cough, hoarseness of voice, hiccups and asthma
Useful in leucorrhoea. Acts as uterine tonic
Prevents the accumulation of pus in the skin
Works as a rasayana to open the channels, remove malas from the dhātus, and cleanse all
of the dhātus. Works as an antiaging agent
Pathya: Removes blockage of srotas and channels
Abhaya: Makes person fearless
11. Katuki (Kutki)
Picrorhiza kurrooa
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Rhizome
Light, dry
Bitter
Pungent
Sheetha (Cooling)
Decreases kapha and pitta
Hepatoprotective, laxative
 Useful when treating jaundice, liver problems and for cleansing the liver, cleansing the gall
bladder of stones and treating constipation, flatulence and ascitis
 Helps regulate heart beats and constrict the blood vessels. Raises blood pressure. Useful
when treating bleeding disorders
 Improves agni, so it is used to treat anorexia and indigestion
 Useful when treating cough, asthma and fever
12. Kumari (Aloe Vvera)
 Locally: Applied to reduce heat. The pulp moisturizes the skin while the fresh juice is
beneficial when applied to the eyes in case of infection
 Laxative effect by irritating the large intestine
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Leaves, juice from leaves
Heavy, unctuos, turbid
Bitter, sweet
Sweet
Sheetha (Cooling)
Decreases all three doshas
Bitter tonic, rejuvenative, alterative
Juice from the leaves
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Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
© 2015 Kerala Ayurveda
Aloe Barbadensis, etc.
 Useful for treating benign tumors (benign)
 Used to treat anemia
 Used to treat amenorrhea, dysmenorrhea, menopause, inflammatory vaginal conditions,
swollen glands, fever and constipation
 Used to treat common inflammatory skin conditions
 It has deepana and pachana properties
 The juice is used to treat loss of appetite, abdominal colic and worm infestations
13. Manjishtha
Rubia cCordifolia
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Root
Heavy, Dry
Bitter, astringent, sweet
Pungent
Ushna (Heating)
Decreases vāta and kapha; does not increase pitta
On the skin: Alterative, haemostatic
Ghee, powder, decoction, kalka (paste)
 Locally: The paste is used to help heal wounds
 Works to purify the blood, improve circulation, stop bleeding and reduce inflammation.
 Beneficial when treating skin conditions such as acne, freckles, blisters and skin infections.
Improves the complexion and cleanses wounds. Manjishtha ghee is used to treat burns
 Useful when treating all conditions related to menstruation: Dysmenorrhea, amenorrhea
and menorrhaegia
14. Musta (Nagarmotha, Nutgrass)
Cyperus rRotundus
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Tuber
Light, Dry
Pungent, bitter, astringent
Pungent
Sheetha (Cooling)
Decreases kapha and pitta
Stimulant, carminative, alterative, antispasmodic, antihelmentic
Decoction, arishtam, powder
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malabsorption and indigestion
 Serves as the key herb in all types of fevers (except chronic fevers)
 Beneficial for increasing and cleansing breast milk
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milk.
 Musta is the best deepana, pachana and grahi, so it is used to treat diarrhea,
© 2015 Kerala Ayurveda
 Locally: The paste can be applied to itchy skin rashes or on the breasts to cleanse breast
 Enhances memory and strengthens nerves
 Beneficial for treating kidney stones and painful urination
15. Nimba (Neem)
Azadirachta iIndica
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Seeds, leaves, bark and flower
Light, dry
Bitter, astringent, pungent
Pungent
Sheetha (Cooling)
Decreases pitta and kapha
Antipyretic, alterative (blood purifying), bitter tonic, antiseptic,
antiemetic, antibiotic
Oil, powder, swarasa (juice)
 Locally: The decoction can be used to cleanse wounds. The oil is beneficial in chronic or
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diabetic ulcers, the mouth wash in dental caries and the smoke of burning leaves cleanses
wounds and the environment
Useful when treating skin diseases such as itching, dermatitis, eczema, scabies, chronic
wounds and burns
Beneficial for fevers, malaria, pitta fevers and chronic kapha fevers
Acts as an antiparasitic. Should be given with triphala and grape juice
Beneficial when treating diabetes, tumors, jaundice, rheumatism and arthritis
Several nimba products are available for external use, such as neem soap and neem
toothpaste
Neem seed oil is very potent medicinally (1 part oil is mixed in 1 million parts of solvent)
In the US, nimba is used as a natural pesticide
16. Pippali
Piper lLongum
 Agnideepana, acts as a carminative (vāta anulomana), analgesic and mild laxative
33
Light, moist, sharp
Pungent , bitter
Sweet
Ushna (Heating) mildly
Decreases kapha and vāta
Expectorant, carminative, analgesic
Ghee, powder, asavam
© 2015 Kerala Ayurveda
Fruit
Two: Dry and fresh (dry type described below)
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Part Used
Types
Dry Type
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
 Beneficial for treating amlapitta and enlargements of the liver and spleen
 Benficial for treating bronchitis, laryngitis, cough, asthma (it is an expectorant), hiccups and
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tuberculosis
Strengthens raktaagni, so it is useful in anemia (the powder of pippali and amalaki)
Digests ama, so it is useful in amavāta and sciatica
Pippali is used as a rasayana: vardhaman pippali rasayana strengthens all dhātus
Used during delivery to cause contractions of the uterus and help expel the placenta and
cleanse the uterus after delivery
17. Punarnava
Boerrhavia dDiffusa
Part Used
Types
Main Action
Effect on Dosha
Forms Used
White Type
Guna
Rasa
Vipaka
Veerya
Red Type
Guna
Rasa
Vipaka
Veerya
whole plant
Two: White and red
Reduces swelling, acts as a laxative and alterative
Decreases VPK
Asavam, paste, decoction
Light, dry
Pungent, sweet, bitter, astringent
Pungent
Ushna (Heating)
Light
Bitter
Pungent
Sheetha (Cooling)
 Locally: The paste is applied to swelling regions and followed by oil massage for pain and
swelling
 Useful for water retention, hypertension, weight gain, swelling and ascitis. Haritaki, ginger,
deodar, guduchi, guggulu and punarnava are useful in systemic edema
 Useful when treating urinary problems such as urinary infections and kidney stones
 Improves agni and absorbs fluids. Because of this, it is often used to treat agnimandya,
abdominal pain and colitis
 Improves the function of the liver and spleen. Used to treat anemia
 Used externally in many conditions of the eye
 Strengthens the heart and increases rakta dhātu, so it is useful when treating low blood
pressure
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they general function of the body while it slows the process of aging
 Used as a rasayana in instances of general debility
© 2015 Kerala Ayurveda
 Excretes dhātu malas along with regular malas, so it is cleansing to both the dhātus and
18. Shatavari
Asparagus rRacemosus
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Root
Heavy, moist, soft
Sweet, bitter
Sweet
Sheetha (Cooling)
Balances pitta and vāta and increases kapha if used in excess
Rasayana (nutritive), calming, cooling, aphrodisiac, diuretic
Decoction, oil, ghritam, powder, kalpa
 Locally: Used in oil for massage (narayan oil)
 Beneficial when treating or promoting the health of the female reproductive organs, such
as in instances of infertility, debility, impotence, menopause and leucorrhea
 Reduces the blood pressure and strengthens the heart
 Benefits digestive disorders such as ulcers, hyperacidity, diarrhea and dysentery
 Shatavari, licorice and sariva (anant) strengthen māmsa dhātu in women and strengthen
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the uterus
Benefial when treating respiratory ailments such as cough, chronic fevers or lung abscess
Treats the urinary (mutravaha srotas) system, such as in instances of painful urination
Increases breast milk: Useful for lactating mothers
Strengthens ojas and enhances memory
Increases sperm count and ovulation, prevents abortion and miscarriage and strengthens
the blood vessels
19. Tulsi (Holy Basil)
Ocimum sSanctum
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Leaves, seed, root
Light, moist, sharp
Pungent, Bitter
Pungent
Ushna (Heating) : the seeds are sheetha (cooling)
Decreases kapha and vāta; the seeds decrease pitta
Antibacterial, nervine, antispasmodic, diaphoretic, blood purifying
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asthma
Tulsi seeds are diuretic, so they are used to treat dysuria or burning sensations in the body
Acts as an agnideepana, so it used to treat agnimandya
Used to treat kapha and vāta fevers
Acts as an insecticidal and deodorant. In India, every house has a tulsi plant in their front
yard
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© 2015 Kerala Ayurveda
 Acts mainly on the respiratory tract. Beneficial when treating cough, cold and kapha-type
20. Yashtimadhu (Licorice)
Glycyrrhiza gGlabra
Part Used
Guna
Rasa
Vipaka
Veerya
Effect on Dosha
Main Action
Forms Used
Root
Heavy, moist
Sweet, Astringent
Sweet
Sheetha (cooling)
Decreases vāta and pitta
Demulcent, expectorant, tonic, rejuvenative, laxative, sedative
Powder, paste, decoction, oil, ghritam
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© 2015 Kerala Ayurveda
Useful when treating cough, cold, bronchitis, asthma, sore throat and laryngitis
Beneficial for urinary infections and bleeding disorders
Beneficial when treating diarrhea, dysentery, ulcers and heartburn
Strengthens shukra dhātu, ojas and improves complexion as an external application
Strengthens the blood vessels and stops bleeding. Nourishes māmsa dhātu and strengthens
vision
 Builds the dhātus and slows aging
AYURVEDIC FORMULATIONS
Sitopaladi Churna
Used for: Cough, asthma, agnimandya
Standard Dose: 2-4 g per day with Honey; Lick frequently
Ingredient
Quantity
Pippali
4 parts
Cinnamon
1 part
Vanshalochana
8 parts
Cardamom
2 parts
Rock Sugar
16 parts
Pippali (Long Pepper) is just
one of the ingredients used to
make Sitopaladi Churna.
Sukhasarak Churna
Used for: Constipation
Standard Dose: 2 to 4 g per day with warm water at bed time
4 parts
Vidanga
2 parts
Ginger
2 parts
Haritaki
2 parts
Ajwan
2 parts
Black salt
2 parts
Amlaki
1 part
Licorice
1 part
Vidanga gives extra vātapacifying power to Sukhasarak Churna.
37
Sonamukhi
© 2015 Kerala Ayurveda
Quantity
KAA 106 | Page
Ingredient
This is to be used only in very stubborn cases of constipation for a brief period of time.
Sonamukhi contains sennasoides which may create dependency by reducing intestinal tone.
Formatted: Left
Hingavashtak Churna
Used for: Indigestion, gas, bloating and stomachache
Standard Dose: 2 to 4 g with ghee and warm water before meals
Ingredient
Quantity
Ginger
1 part
Black Pepper
1 part
Pippali
1 part
Salt
1 part
Ajwan
1 part
Cumin
1 part
Shahajeere*
1 part
Ajwan seeds help strengthen
agni and combat common
digestive ailments.
Hing
1 part
*Different type of cumin
Trikatu Churna
Used for: Digestive problems, weight loss, cough and asthma
Adjunct in most formulations as a delivery provider.
1 part
Pippali
1 part
Black Pepper
1 part
The heating qualities of Ginger and
the other herbs in Trikatu make it
a potent aid in reducing excess
kapha and vāta from the body.
38
Quantity
Ginger
KAA 106 | Page
Ingredient
© 2015 Kerala Ayurveda
Standard Dose: 2 to 4 g with warm water or honey
depending on the problem after meals
Chaturushna = Trikatu + pippalimoola = It balances the sharpness of trikatu and makes it slightly
Formatted: Font: +Headings (Cambria), 16 pt
more strength providing
Panchakola =
Formatted: Font: +Headings (Cambria), 16 pt, Bold
Shadushana = Panchakola + pepper
Formatted: Font: +Headings (Cambria), 16 pt, Bold
Chaturushna + Chavya + Chitrak – black pepper = It makes the formulation more
deepana and pachana for the jatharagni
Formatted: Font: Bold
Lavana-Bhaskar Churna
Used for: Indigestion, gas, bloating; improves agni
Standard Dose: 2 to 4 g per day with buttermilk or warm water after meals
Sea Salt
12 parts
Rock Salt
3 parts
Black Salt
8 parts
Cardamom
1 part
Pippmpalimula
3 parts
Ginger
1 ½ parts
Pippali
3 parts
Black Pepper
1 ½ parts
Talis Patra
3 parts
Bay Leaves
3 parts
Musta
3 parts
Amlavetas
3 parts
Pomegranate Skin
3 parts
Cumin
3 parts
Shahajeerae
3 parts
Cinnamon
¾ parts
The warming qualities of Bay
Leaves combine well with the
other ingredients in LavanaBhaskar Churna.
Different blends of salt – sea salth, rock salt, black salt and others are used for treatments.
More information about their processes and properties can be found here
KAA 106 | Page
39
Quantity
© 2015 Kerala Ayurveda
Ingredient
Triphala Churna
Used for: Constipation, vision problems, digestive problems, skin problems, as a rasayana
Standard Dose: 2 to 4 g at bed time
Ingredient
Quantity
Haritaki
1 part
Vibhiitaki
1 part
Amalaki
1 part
Haritaki contributes potent
blockage-removing power to
Triphala Churna.
Trimada churna
Formatted: Body Text, Left
Ingredient
Quantity
Vidanga
1
Musta
1
Chitraka
1
Formatted Table
Used for: Increasing metabolism at the gastrointestinal and dhatu levels, obesity and other
issues
Formatted: Font: Bold
Standard dose: 3 – 4 gm twice a day with meals
Formatted: Font: Bold
Formatted: Body Text, Left
Avipattikar Churna
Used for: Acidity, headache, constipation, improving agni
Ginger
1 part
Pippali
1 part
Black Pepper
1 part
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Quantity
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Ingredient
© 2015 Kerala Ayurveda
Standard Dose: 2 to 4 g per day with milk or warm water after meals
Haritaki
1 part
Vibhiitaki
1 part
Amalaki
1 part
Musta
1 part
Vidanga
1 part
Cardamom
1 part
Cinnamon
1 part
Black Salt
1 part
Lavang
13 parts
Nishottar
26 parts
Sugar
39 parts
Lavang (Clove) is believed to
enhance circulation and
improve agni.
Formatted: Font: Cambria, 26 pt, Bold, Condensed by 0.75
pt, Kern at 14 pt
Formatted: Font: Cambria, 26 pt, Bold, Condensed by 0.75
pt, Kern at 14 pt
Pittahara formulations
Formatted: Font: Bold
Formatted: Font: Bold
Formatted: Body Text, Left
Trijata = Cinnamon, Cardamom, Bay leaves
Formatted Table
Chaturjata = Trijata+ Nagkesar
Formatted: Space After: 6 pt
Formatted: Font: (Default) Calibri, 11 pt, English (United
States)
Chaturbeeja churna
Ingredient
Formatted: Font: (Default) Calibri, 11 pt, Not Italic, English
(United States)
Formatted: Font: (Default) Calibri, 11 pt, English (United
States)
Quantity
Formatted: Font: (Default) Calibri, 11 pt, Not Italic, English
(United States)
Methi (fenugreek seeds)
Trigonella Foenum-graecum
1 part
Chandrashur (garden cress seeds)
Lepidium sativum
1 part
Formatted: Font: Not Bold, Not Expanded by / Condensed
by
Kalajaji (black cumin seeds)
Nigella sativa
1 part
Yavanika/ Ajwain (Carom seeds)
Trachyspermum ammi
1 part
Formatted: Font: (Default) Calibri, 11 pt, English (United
States)
Used for: Arthritis inflammation and pain,swelling, obesity
Standard Dose: 2 tabs (250 mg each) twice a day with warm
water after meals
1" + 1.25"
+ 3" +
4.75" + 5"
+ 6.75" +
Formatted: Font: (Default) Calibri, 11 pt, English (United
States)
Formatted: Font: (Default) Calibri, 11 pt, Not Italic, English
(United States)
41
Punarnava Guggulu
Formatted: Tab stops: Not at 0.5" + 0.75" +
+ 1.5" + 1.75" + 2" + 2.25" + 2.5" + 2.75"
3.25" + 3.5" + 3.75" + 4" + 4.25" + 4.5" +
+ 5.25" + 5.5" + 5.75" + 6" + 6.25" + 6.5"
7"
Formatted: Font: Not Bold, English (United States), Not
Expanded by / Condensed by
© 2015 Kerala Ayurveda
Standard dose: 2-3 g twice a day, before meals with warm water
KAA 106 | Page
Used for: Vata imbalance, esp lower back and difficult menstruation
Formatted: Font: (Default) Calibri, 11 pt, Not Italic, English
(United States)
Formatted: Font: Bold
Formatted: Body Text, Left
Formatted: Font: Bold
Ingredient
Quantity
Punarnava
1 part
Devadaru
1 part
Guduchi
1 part
Haritaki
1 part
Guggulu
3 parts
Punarnava is a potent heating
herb that helps reduce
swelling and inflammation.
Triphala Guggulu
Used for: Arthritis, sciatica, weight loss
Standard Dose: 2 tabs (250 mg each) twice a day with warm
water after meals
Ingredient
Quantity
Haritaki
1 part
Vibhiitaki
1 part
Amalaki
1 part
Pippali
1 part
Guggulu
5 parts
Guggulu is often used in
combination with other herbs
for a wide variety of ailments.
Amrutadi Guggulu (Kaishore Guggul)
Used for: Rheumatoid arthritis
1 part
42
Quantity
Guduchi
KAA 106 | Page
Ingredient
© 2015 Kerala Ayurveda
Standard Dose: 2 tabs (250 mg each) twice a day with warm water after meals
Black Pepper
1 part
Pippali
1 part
Haritaki
1 part
Vibhiitaki
1 part
Amalaki
1 part
Vidanga
1 part
Guggulu
9 parts
Amalaki or Amla is a potent
healer that nourishes all seven
dhātus.
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1 part
© 2015 Kerala Ayurveda
1 part
Patil
KAA 106 | Page
Ginger