Leha (or Avaleha), is one of the several groups of Ayurvedic formulations. It arises from sanskrit root word Lih Aswadane., means it should be tasted with tongue. It is a semi-soild sugar based preparation. Lehya is prepared by using jaggery, sugar, or sugar candy and boiled with prescribed drug juice or decoction. In some Lehya formulation, honey and Ghee also used as common ingredient. Generally, Lehya is supposed to be taken with some vehicle like water, goat, milk, butter milk called Anupan.

1. AYURVEDIC FORMULATION
LEHA
Prepared by
Sonali S Gadge
Assistant Professor
P R Patil Institute of Pharmacy, Talegaon (SP), Dist-wardha-
442202.

2.  Leha (or Avaleha), is one of the several groups of Ayurvedic formulations.
 It arises from sanskrit root word Lih Aswadane., means it should be tasted with tongue.
 It is a semi-soild sugar based preparation.
 Lehya is prepared by using jaggery, sugar, or sugar candy and boiled with prescribed
drug juice or decoction.
 In some Lehya formulation, honey and Ghee also used as common ingredient.
 Generally, Lehya is supposed to be taken with some vehicle like water, goat, milk, butter
milk called Anupan.

3.  Preparation
 First sugar is dissolved into liquid medium, which can be water or juice. Liquids used in
preparation of Lehya may be decoction or expressed juice (swaras) or hot infusion.
Different types of sweetening agents can be used like sugar, jaggery, sugar candy, honey
etc.
 The liquid containing sugar is heated and concentrated till “Paka” stage. At this stage
concentrated semi-solid will form into a thread when pressed between the thumb and
index figure and released.

4.  Fine powder of drug is added into this mixture along with oil and ghee to get the semi-
solid form. These are certain additives to increase potency of formulation called Prakshep
dravya which can be ehrbal or metallic. Fat or oil added which works as Sneha dravya.
 Honey is added once the mixture is cooled. It is stirred further to get the appropriate semi-
solid form.
 This is special formulation like medicated jam and should not be prepared overnight. Each
Avaleha need minimum seven days to one month to mature. After preparation it should be
kept in proper place for maturation.

5. Standardization
Traditional approach: Colour, odour, taste checked to ensure good quality product.
Modern approach: chemical analysis can be done by HPTLC nad HPLC
Example:
 Ahwagandhadi Lehya contain Ashwangandha (Withania somnifera), Elettaria
cardamomum, Myristica fragrance, Glycyrrhiza glabra, Hemidesmus indicus, and
Cuminum cyminum.
 Ashwagandhadi lehya is indicated in disorder of blood, cachexia, piles, psychosis,
rejuvenating agent and aphrodisiac.