Bruhathkatphaladi Kashayam

Bruhathkatphaladi Kashayam

It is a classical Kashaya preparation explained in Ayurveda Text book ‘ Bhaishajyaratnavali’.

The Major Ingredients of this Formulation are

•Katphalam (Myrica esculenta) Laghu, Tikshna -Kaphavatha hara, Mukharoga shamaka.

• Musthaka  (Cyperus rotundus): Laghu, Ruksha – Kaphapithahara, Jvaraghna, Krimighna.

• Vacha (Acorus calamus) Laghu, Tikshna- Kaphavathahara, Krimihara, Deepana.

• Pata (Cyclea peltata): Laghu, Tikshna- Tridoshashamaka, Rakthashodaka.

• Pushkaramula (Inula racemose): Laghu,-Kaphavathahara.

• Parpataka (Hedyotis corymbosa) Laghu- Kaphavathahara, Rakthadoshahara.

• Karkatasringi (Pistacia integerrima) Tikshan, Guru – Kaphavathahara, Urdhwavathajith.

• Bhunimba (Swertia chirata): Laghu, Ruksha – Kaphapithahara, Jvaragna.

• Bringaraja (Eclipta alba): Ruksha, Tikshna-Kaphavathahara,Dantya, Chakshushya,Vishahara

• Dasamoolam Laghu, Ruksha- Kaphavathahara, Shothahara

Other ingredients

• Ajajai (Carum carvi)

• Indrayava (Holarrhena antidysenterica)

• Dhanyaka (Coriandrum sativum)

• Shati (Kaempferia galangal)

• Pippali (Piper longum)

• Katuka (Picrorhiza kurrua)

• Harithaki (Terminalia chebula)

• Sugandhabala

• Bharangi (Clerodendrum serratum)

• Pippali mula (Piper officinarum)

• Bala (Sida cordifolia)

• Hingu (Ferula asafoetida)

Ingredients have anti edematic (shophahara) properties and relieves fever, diseases of - Throat, Head,Ear,Jaw. Hence effective in head ache, hoarsness of voice, Ear infections, cough.

Dose : 5-20ml with 40ml boiled and cooled water twice daily or as directed by the Physician.

Adjuvent : Ardraka (ginger), Hingu (kayam).