principles for the preparation of lehyam and kashayam

1. BY,
BHANUPRIYA R
III DC BOTANY
BASIC PRINCIPLES OF
PREPARATION OF LEHYAM
AND
DECOCTION

2. LEHYAM
 PRINCIPLE OF PREPARATION
 Lehyam is a semisolid or thickened extract prepared in a medium
of sugar or jaggery .
 It is prepared by using powdered drugs and pulp of fruits in the
sugar medium of jagerry, sugar, sugar candy or honey in an
aqueous medium of water.
 It is boiled with the prescribed liquid till the correct constitency
is obtained.
 Then spices and ghee are added and stirred well.
 After cooling honey is also added.

3. In all type of lehya prepartion ,there generally
have following ingredients-
1.Kashaya
2.Sharkara/gud(sugar, sugar candy or jagerry)
3.Churna(powder or pulps of certain drugs)
4.Ghee or oil
5.Madhu(honey)
PRESERVATION
 It should be kept in glass or porcelain jars.
 It can also be kept in a metal container which do not
react with it

4. Example, Ashwagandha lehyam
Take 452gms water and add coarse powder of ashwagandha,
Sariva, Jeera and Madhusnuhi –each 192 gms
Boil and then simmer the mixture.
Filter the decoction and add 1.356kg sugar in the filtered decoction.
Again simmer the decoction with sugar until it becomes thick having
jam like consistency.
Remove it from heat and add 24 gms of Green cardamom.
Leave it to cool naturally.
When its temp. comes down to room temp. add 452gms of honey
and mix it well. Now , Ashwagandha lehya is ready.

6. DECOCTION (Kashayam)
• PRINCIPLE OF PREPARATION
 Kashayas are prepared after boiling a combination of herbs in
water at specific heat.
 In order to obtain the best quality medicine, medicated herbs are
added to this at reqular intervals of time.
 Kashaya may be simple like a herbal tea or complex like a mix of
hundred herbs.

7. PREPARATION OF KASHAYAM
Dry herbs are taken as per the specific traditional Ayurvedic
formula.
The herbs are pounded into the form of coarse powder.
Add 8 times of water to the herbs.
Allow the herbs to completely get soaked in water for 1-2 hrs.
Start boiling this mixture in a wide mouth container in mild
fire.
Keep on stirring the contents with a ladle.
Boil the Kashayam till it reduces to one fourth quantity.

8. Example,
If you taken 100grms of coarse powder of herbs and have added
800ml water , you should boil and reduce the kashaya to 200ml.
However, 200-300 ml of kashayam is also acceptable.
Filter the kashayam across a clean cloth immediately.
Thus prepared kashayam can be used within 4-5hrs.
DRY HERBS
COARSE POWDER –1 PART
SOAK IN WATER
BOIL AND REDUCE
KASHAYAM
USE WHEN IS STILL MILD HOT

9. DISADVANTAGES
Bad taste
Higher dose
volatile spices such as clove cannot be made into kashayam
Very limited shelf life
ADVANTAGES
Most of the active principles of any herbs are water soluble
in nature. Hence kashayam is one of the best ways to enjoy
maximum benefits out of herbs.
Water soluble components are readily absorbed from
intestines. Hence kashayam are very swift in action.

10. REFERENCE
Vikas,S. 2012. A Review On Latest Development In The
Standardization Of Ayurvedic Drugs.International journal of
pharmaceutical research and bio-science, volume 3,pp 96-119.
Ajith, B. et al. 2012. The Use Of Sida Plant In The Preparation
Of Kashayam. International journal of research in Ayurveda and
Pharmacy, vol 3(1).