kalka Kashaya Kalpana one among Pancha Visha Kashaya Kalpana

1. DISCUSION ON KALKA KASHAYA
KALPANA
By Dr. ROOPINI T, M.D(Ayu)
Bangalore
1

2. INTRODUCTION
 The concept of trisutra (hetu, linga, aoushadha) has
been specified in Ayurveda for the fulfillment of the
aim of maintaining the health of healthy persons and
to cure disease of patients. Among them,
Aoushadha is important.
 Aoushadha acts as an aid for the other branches in
Ayurveda.
 In Ayurveda there is a description of Pancha Vidha
Kashaya Kalpana. These are explained for the
purpose of making the drugs palatable and
compatible without losing the potency or efficiency of
the drugs.
2

3.  Pancha vidha kashaya kalpanas are fundamental
preparations. The word kasahya has letters,
क- काय/ शरीर
ष -षोन्त कर्मणि which destroys
य -यर्/नियन्रि/यन्रि to control, to sustain
“क
े शरीरे स्यनत यरिं इनत कषायः” kashaya is a substance
or preparation which sustains this body by removing or
correcting the vitiated doshas.
 The word kalpana means modificatory procedures/preparation
of medicnes by using a single drug or a combination of several
drugs by grinding, pouding, heating, frying, boiling etc carried
out to potencify the drug action, to enhance the shelf-life of
drugs, to improve the improve the palatability and to fulfil the
patient’s compliance.
“कल्पिं उपयोगित्वात् प्रकल्पिर्् सम्सस्करिं इनत।”
3

4.  अतः कषाय कल्पिा व्याध्यातुरबलापेक्षििी;
ि तु सवामिी सवमरोरपयोगिनि भवन्न्त॥च .सु.४।७
Acharya Charaka says, that Pancha Vidha Kashaya
Kalpanas should be used after proper discrimination.
One has to ascertain the Bala as well as Agni of the
patient and also Vyadhi Avastha and Vyadhi Bala,
accordingly kalpanas must be administered.
4

5. KALKA KASHAYA KALPANA
 One among kashaya kalpana, stands next to
Swarasa.
 Accepted by all Acharyas.
 It is suggested for Parthivamsa Pradhana Dravyas.
 It is lighter than Swarasa for digestion.
 Used both internally and externally.
 Used in the preparations of secondary kalpanas.
 Upakalpana of kalka is Churna.
5

6. DEFINTIONS
 यः पपण्डो रसपपष्टािां स कल्कः पररकनतमतः॥च.सु.४
 कल्को द्रृषदि पेपषतः।
A soft mass or paste with its rasa, prepared by
pounding the drug is known as kalka.
 उपलिशिादि पपन्ष्टस्तु कल्कः। अ.स​.क​-८।१०
kalka is a paste prepared by grinding the drugs with
the help of a stone or teeth.
6

7. CONTD...
 द्रव्यं आद्रं शशलापपष्टं शुष्क
ं वा सजलं भवेत ्।
प्रिेपावापकल्कास्ते तन्र्ािं कषमसंशर्तर् ्॥शा.स​.५।१
द्रव्यं-Aoushadha
आद्रं-Sadyo udrutham(drugs taken freshly)
आद्रं द्रव्यं शशलापपष्टं
शुष्क
ं द्रव्यं शशलापपष्टं सजलं वा
Acharya Sharanghadhara says, kalka is nothing but a soft
paste of a fresh drug prepared by grinding with or without
adding water.
And also grinding a dry drug by adding little quantity of
water to obtain a soft paste.
7

8. CONTD...
 PRAKSHEPA
 AVAAPA
 KALKA
 PINDA
8
TYPES
द्पवपवधो दि कल्कः सद्रवो अद्रवो चेनत क्रृ त्वा॥(चक्र)
Synonymns of kalka

9. CONTD...
PRAKSHEPAKA DRAVYA QUANTITY
GHRITHA , MADHU ,
THAILA
Double the quantity of kalka
SITA, GUDA Equal the quantity
KASHYA, KSHEERA, JALA Four Times the Quantity Of Kalka
SHELF LIFE - 24 HOURS
9
DOSE- 1 कषम - 12 G.
To make kalka more palatable, quick acting etc.., prakshepaka
dravyas are added.
कल्क
े घ्रृतं र्धु तैलं िेयं द्पविुिार्ारया।
शसतािुडं सर्ं िद्याद्रवा िेयाच्चच्चतुिुमिा॥शा.स.५।२

10. SHARANGHADAROKTA KALKA KALPANA
 लेपान्न्िम्सबिलैः कल्को व्रिशोधिरोपिः।
भििाच्चछदिमक
ु ष्टानि पपत्तशेल््र्कृ शर्न्जयेत ्॥शा.स​.५।५
Ingredients – fresh nimba patras.
Method – freshly washed nimba patras are
chopped into
pieces, pounded and grinded in khalwa
yantra
until it forms a soft paste.
Indications - Applied Externally In Vrana.
Internally In Chardi, Kusta, Krimi.
10

11. शुद्धः कल्को रसोिस्य नतलतैलेि शर्गितः।
वातरोिान्जयेपत्तव्रान्न्वषर्ज्वरिाशिः॥शा.स​.५।७
पक्वकन्िरसोिस्य िुशलका निस्तुषीकृ ताः।
पटानयत्वा च र्ध्यस्थं िूरीक
ु यामत्तिझ्क
ु रर््॥
तिुग्रजिन्धिाशाय रारौ तक्र
े पवनिक्षिपेत्।
अपनिय च तन्र्ध्याशशर्लायां पेशयेत्ततः॥
तन्र्ध्ये पन्चर्ांशेि चूिमर्ेषां पवनिक्षिपेत्॥
सौवचमलं यवािीं च भन्जमतं दिंिु सैन्धवर््॥
कटुत्ररक
ं जीरक
ं च सर्भािानि चूिमयेत्।
एकीकृ त्य ततः सवं कल्क
ं कषमप्रर्ाितः॥
खािेद्न्निबलपेिी ऋतुिोषाध्यापेिया।
अिुपािं ततः क
ु यामिेरण्डिृतर्न्विर््॥ शा.स​.५। ८-११
Rasona kalka
11

12.  Dehusk the bulbs of lashuna.
 Then remove the ankura inside the lashuna.
 Afterwards soak in takra wholenight to remove its
ugragandhata.
 Then wash and grind them in khalwa yantra to obtain
kalka.
 Sauvarchala equal quantity
Bharjitha Hingu rasona kalka(1/4th)
Saindava, Yavani
Jeeraka, Trikatu
 DOSE-12gms(total)
 ANUPANA- erandamoola kwatha
12

13. INDICATIONS OF RASONA KALKA
Sravangavata
Ekangavata
Ardita
Apatantraka
Apasmara
Unmatta
Unmada
Urustambha
Ajirna
APATHYA PATHYA
Athapa seva Madya
Athyambupanam Mamsa
Sevana
Ksheera Amla Rasa
Ikshu Vikara
kopa
Gridhrasi
Ura Shoola
Prusta
Shoola
Kati Shoola
Parshva
Shoola
Kushi
Shoola
Krimi
13

14. Some other examples are
पपप्पशल पपप्पशलर्ूलं भल्लातकफलानि च​।
एतत्कल्कच्चच सिौद्र उरुस्तम्सभनिवाररिः॥ शा.स​.५।१६
पवष्िुक्रान्ताजटाकल्कः शसतािौद्रघ्रृतेयुमतः।
पररिार्भवं शूलं िशयेत्सप्तशभदिमिैः॥ शा.स​.५।१७
शुन्ण्टनतलिुडैः िुज्धेि सि योजयेत्।
पररिार्भवं शूलर्ार्वातं च िाशयेत्॥शा.स​.५।१८
अपर्ािमस्य बीजािां कल्कस्तण्डुलवाररिा।
पीतो रक्ताशमसां िाशं क
ु रूते िार संशयः॥शा.स​.५।१९
बिरीर्ूलकल्क
े ि नतलकल्कशच् योन्जतः।
र्धुिारयुतः क
ु यामद्रत्तातीसारिाशिः॥शा.स​.५।२०
क
ू षर्ाण्डकरसोपेतां लािां कषमद्वयं पपबेत्।
रक्तियर्ुरोघातं ियरोिं च िाशयेत्॥शा.स​.५।२१
14

15. तण्डुलीयजटाकल्कः सिौद्रः सरसाञजिः।
तण्डुलोिकसंपीतो रक्तप्रिरिाशािः॥ शा.स​.५। २२
अभयसैन्ध्किाशुन्टीकल्कन्स्रिोषिा।
पत््यासैन्धवशुन्टीशभः कल्को िीपिपाचिः॥ शा.स​.५। २५
त्ररवुत्पलाशबीजानि पारसीकयवानिका।
कन्म्सम्सपल्लक
ं पवडिं च िुडच्चच सर्वभान्निकर््॥
तक्र
े ि कल्कर्ेतेषां पपबेत् क्रक्रशर्ििापिर््॥ शा.स​.५। २६
िविीतनतलैः कल्को जेता रक्ताशमसां स्रृतः।
िविीतशसतािािक
े शरैच्चचापप तद्दिधः॥ शा.स​.५। २७
पीतो र्सूरयूषेि कल्कः शुन्टीशलाटुजः।
जयेत्संग्राििीं तद्वतक्र
े ि ब्रृितीभवः॥ शा.स​.५। २८
15

16. Kalka Name Ingredients Indications Anupana
Mahanimba
Kalka
Nimbamoola Grudrasi
Pippalyadi Kalka Pippali,pippalimool
a, Ballatakaphala
Urustambha Madhu
Vishnukranta
Kalka
Aparijaata Parinama Shula Sita,madhu,ghrit
ha
Shunti Kalka Shunti, Tila, Guda, Parinama
Shula, Amavata
Ksheera
Apamarga Kalka Apamarga Bija Raktarshas Tandula Jala
Badarimoola
Kalka
Badarimoola,tila Raktatisaara Madhu, Kshara*
Laaksha Kalka Kushmandarasa,
Laaksha
Raktakshaya,
Kshaya,
Madhu*
16

17. Tanduliya Kalka Tandula
Jataamoola
Raktapradara Madhu,rasanjana,
tandulodaka
Ankota Kalka Ankotamoola Atisara
,Visha
Madhu,tandulodaka
Abhayadi Kalka Abhaya,
Saindava, Kana,
Shunti
Stri Dosha Water
Abhayadi Kalka Pathya,saindava,
Shunti
Dipana,
Pachana
Water
Trivuthadi Kalka Trivuth,Palashabi
ja,
Parasikayavani,
kampilla,
Vidanga
Krimi Guda *,Takra
Tilakalka Tila Raktarshas Navanita
Tilakalka Tila Raktarshas Navanita ,Sita,
17

18. ACCORDING TO BHAISHAJYA RATNAVALI
 In Atisara Prakarana- 7th Chapter
Kalka Name Ingredients Indications Anupana
Kalingadi Kalka Kutaja, vacha,
musta, daru,
ativisha
Vata-pitta atisara Tandulodaka
Samangadi kalka Manjista, dhataki,
bilva, amrasthi,
musta,
Kapha-pitta
atisara
Tandulodaka
Bilvadi kalka Bilvaphala,mocha
rasa, lodra,kutaja
phala twak
Kapha-pitta
atisara
Tandulodaka
Chandana kalka Rakta chandana
churna
Raktatisara
Daha, trishna,
prameha
Sarkara, madhu,
Tandulodaka
Krishnatila kalka k.Tila churna Raktatisara Sarkara,
ajaksheera
18

19. CONTD..
 In Atisara Prakarana- 7th Chapter
Kalka Name Ingredients Indications Anupana
Vataroha Kalka Vataroha Atisarajanya
Udara Shula
Tandulodaka
Takra
Amra Valkala
Kalka
Amra Phala
Twak Or
Amravruksha
Twak
Applied Near
Nabhi Pradesha
In Atisara
Kanji
Pippali Kalka
Maricha Kalka
Pippali
Maricha
Pravahika
(Taken For 3
Days)
Ajaksheera
Dhatakyadi
Kalka
Dhatakipushpa,
Badaripatra,kapi
taphala
Rasa,lodhra
Pravahika Madhu, Dadhi
19

20. CONTD...
 In Arshoroga Prakarana- 9th Chapter
Krishna tila kalka- tila with sheeta jala.
 In Chardi chikista Prakarana- 19th Chapter
Chandanadi kalka- s.chandana, Sugandabala, Shunti,Vasa
with
tandulodaka and madhu.
 In Vatarakta Prakarana- 27th Chapter
Amrutadi kalka- Amritha, Katuki, Yasti, Shunti with madhu.
 In Amavata Prakarana- 29th Chapter
Shatyadi kalka - Shati, Shunti with Punarnava kwatha
Abhayadi kalka- Abhaya, Guduci, Shunti, Pippali with
Dashamoola kwatha.
20

21. CONTD..
 In Shularoga Prakarana- 30thchapter
Nagardyakalka- Nagara, Tila, Guda with Ksheera
taken for 7 days.
 In Gulma Roga Prakarana- 32th Chapter
Shatahvadi Kalka- Shatapushpa, Chirabilva,
Devadaru,
Bharangi, Pippali with Tila kwatha.
 In Vrana Shotha Chikista Prakarana- 47th Chapter
Krishna Tila Kalka with Madhu
21

22. CONCLUSION
 Pancha Vidha Kashaya Kalpana are explained for the purpose of
making the drugs palatable and compatible without losing the
potency or efficiency of the drugs.
 A kalka is a soft mass or paste of drug with its rasa, prepared by
pounding the drug.
 kalka kashaya kalpanas are easy to prepare and laghu(compared to
swarasa) for digestion.
 The shelf life is 24 hrs.
 Most of the kalka kalpanas are indicated in Atisara, Chardi Arshas,
Raktarshas, Pradara
 Kalka kalpanas are also used externally in Visarpa, kusta, muka
rogas etc.. As it stays longer duration, absorption of drug through
skin will be more.
22

23. THANK YOU
23