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Kalka Kashaya Kalpana
- 1. DISCUSION ON KALKAKASHAYA KALPANA By Dr. ROOPINI T, M.D(Ayu) Bangalore 1
- 2. INTRODUCTION The conceptof 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 vidhakashaya 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 कषायकल्पिा 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 पपण्डोरसपपष्टािां 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 आद्रंशशलापपष्टं 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 रसोिस्यनतलतैलेि 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 thebulbs 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 RASONAKALKA 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 examplesare 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। तण्डुलोिकसंपीतोरक्तप्रिरिाशािः॥ 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 IngredientsIndications 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 RaktapradaraMadhu,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 BHAISHAJYARATNAVALI 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 AtisaraPrakarana- 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 ArshorogaPrakarana- 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 ShularogaPrakarana- 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 VidhaKashaya 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.