Shadrasa Manual

KAA 106
Ayurvedic Herbology
Dravya Guna Karma Shastra

KERALA AYURVEDA ACADEMY
KAA 106: Ayurvedic Herbology
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Table of Contents
Dravya Guna Karma ShastraDravya .......................................................................................... 95
Gunas ......................................................................................................................................... 96
Types of Gunas ..................................................................................................................... 106
Karma ...................................................................................................................................... 118
Classification According to the Karmas ................................................................................... 118
Shad Rasa (The Six Tastes) .................................................................................................... 1411
The Bhoutic Composition of the Six Tastes ........................................................................ 1511
The Rasas and Their Effects on the Doshas ....................................................................... 1512
The Rasas Related to Dosha Shamana............................................................................... 1612
The Rasas Related to Dosha Vriddhi (the increase of dosha) ............................................ 1612
The Effect of the Mahabhutas on Dravyas ........................................................................ 1613
Vipaka (Post Digestive Effect) ............................................................................................... 1613
Types of Vipaka .................................................................................................................. 1613
Veerya (Potency) ................................................................................................................... 1714
Types of Veerya .................................................................................................................. 1714
Prabhava ................................................................................................................................ 1815
OUSHADHA DRAVYAS ..................................................................................................................... 2016
Qualities ............................................................................................................................. 2016
Parts of the Plant Used....................................................................................................... 2016
Dosage ................................................................................................................................ 2117
Various Forms Used in Treatment ..................................................................................... 2117
When to Take Herbs ........................................................................................................... 2218
Channels of Administration ................................................................................................ 2218
ANUPANA ..................................................................................................................................... 2420
Common Anupanas ............................................................................................................ 2420
Anupanas for Each Dhtu................................................................................................... 2420
THE HERBS IN DETAIL ...................................................................................................................... 2521
1. Amalaki (Amla, Dhatri) ................................................................................................ 2521
3
2.
Ashwagandha .............................................................................................................. 2521

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3. Bala .............................................................................................................................. 2622

4. Vibhitaki ...................................................................................................................... 2622
5. Brahmi ......................................................................................................................... 2723
6. Eranda (Castor)............................................................................................................ 2824
7. Shunthi (Ginger) .......................................................................................................... 2824
8. Guduchi (Amrita, Gulwel) ............................................................................................ 2925
9. Guggulu ....................................................................................................................... 2925
10. Haritaki ...................................................................................................................... 3026
11. Katuki (Kutki) ............................................................................................................. 3127
12. Kumari (Aloe vera)..................................................................................................... 3127
13. Manjishtha................................................................................................................. 3228
14. Musta (Nagarmotha, Nutgrass)................................................................................. 3228
15. Nimba (Neem) ........................................................................................................... 3329
16. Pippali ........................................................................................................................ 3329
17. Punarnava.................................................................................................................. 3430
18. Shatavari .................................................................................................................... 3531
19. Tulsi (Holy Basil) ........................................................................................................ 3531
20. Yashtimadhu (Licorice) .............................................................................................. 3632
AYURVEDIC FORMULATIONS ............................................................................................................. 3733
Sitopaladi Churna .................................................................................................................. 3733
Sukhasarak Churna .............................................................................................................. 3733
Trikatu Churna ....................................................................................................................... 3834
Lavana-Bhaskar Churna ......................................................................................................... 3935
Triphala Churna ..................................................................................................................... 4036
Trimada churna...................................................................................................................... 4036
Avipattikar Churna ................................................................................................................. 4036
Chaturbeeja churna ............................................................................................................... 4137
Punarnava Guggulu ............................................................................................................... 4137
Triphala Guggulu.................................................................................................................... 4238
Amrutadi Guggulu (Kaishor Guggul) ..................................................................................... 4238
Dravya Guna Karma Shastra ..................................................................................................... 5

4
Dravya.......................................................................................................................................... 5
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Gunas ........................................................................................................................................... 6
Types of Gunas ......................................................................................................................... 6
Karma .......................................................................................................................................... 8
Classification According to the Karmas ....................................................................................... 8
Shad Rasa (The Six Tastes) ........................................................................................................ 11
The Bhoutic Composition of the Six Tastes ............................................................................ 11
The Rasas and Their Effects on the Doshas ........................................................................... 12
The Rasas Related to Dosha Shamana................................................................................... 12
The Rasas Related to Dosha Vriddhi (the increase of dosha) ................................................ 12
The Effect of the Mahabhutas on Dravyas ............................................................................ 12
Vipaka (Post Digestive Effect) ................................................................................................... 13
Types of Vipaka ...................................................................................................................... 13
Veerya (Potency) ....................................................................................................................... 14
Types of Veerya ...................................................................................................................... 14
Prabhava .................................................................................................................................... 15
OUSHADHA DRAVYAS ......................................................................................................................... 16
Qualities ................................................................................................................................. 16
Parts of the Plant Used........................................................................................................... 16
Dosage .................................................................................................................................... 17
Various Forms Used in Treatment ......................................................................................... 17
When to Take Herbs ............................................................................................................... 18
Channels of Administration .................................................................................................... 18
ANUPANA ......................................................................................................................................... 20
Common Anupanas ................................................................................................................ 20
Anupanas for Each Dhtu....................................................................................................... 20
THE HERBS IN DETAIL .......................................................................................................................... 21
1. Amalaki (Amla, Dhatri) ................................................................................................. 21
2. Ashwagandha ............................................................................................................... 21
3. Bala ............................................................................................................................... 22
4. Vibhitaki........................................................................................................................ 22
5. Brahmi .......................................................................................................................... 23
5
6. Eranda (Castor) ............................................................................................................. 24

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7. Shunthi (Ginger) ........................................................................................................... 24

8. Guduchi (Amrita, Gulwel) ............................................................................................. 25
9. Guggulu ........................................................................................................................ 25
10. Haritaki ......................................................................................................................... 26
11. Katuki (Kutki) ................................................................................................................ 27
12. Kumari (Aloe vera)........................................................................................................ 27
13. Manjishtha.................................................................................................................... 28
14. Musta (Nagarmotha, Nutgrass).................................................................................... 28
15. Nimba (Neem) .............................................................................................................. 29
16. Pippali ........................................................................................................................... 29
17. Punarnava..................................................................................................................... 30
18. Shatavari ....................................................................................................................... 31
19. Tulsi (Holy Basil) ........................................................................................................... 31
20. Yashtimadhu (Licorice) ................................................................................................. 32
AYURVEDIC FORMULATIONS ................................................................................................................. 33
Sitopaladi Churna ...................................................................................................................... 33
Sukhasarak Churna .................................................................................................................. 33
Trikatu Churna ........................................................................................................................... 34
Lavana-Bhaskar Churna ............................................................................................................. 35
Triphala Churna ......................................................................................................................... 35
Avipattikar Churna ..................................................................................................................... 36
Punarnava Guggulu ................................................................................................................... 36
Triphala Guggulu........................................................................................................................ 37
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Amrutadi Guggulu (Kaishor Guggul) ......................................................................................... 37 Check spelling and grammar
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spelling and grammar
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Dravya Guna Karma Shastra ........................................................................................................... 4 spelling and grammar
Dravya .......................................................................................................................................... 5 Formatted: Default Paragraph Font, Check spelling and

grammar
Gunas ........................................................................................................................................... 5 Formatted: Default Paragraph Font, Font: Not Italic, Check
Types of Gunas ......................................................................................................................... 6 spelling and grammar
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Karma ........................................................................................................................................... 7 grammar
Classification According to the Karmas ....................................................................................... 8 Formatted: Default Paragraph Font, Font: Not Italic, Check
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Shad Rasa (The Six Tastes) ......................................................................................................... 10


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The Bhoutic Composition of the Six Tastes ............................................................................ 11 grammar

The Rasas and Their Effects on the Doshas............................................................................ 11 grammar
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The Rasas Related to Dosha Shamana ................................................................................... 12
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The Rasas Related to Dosha Vriddhi (the increase of dosha) ................................................ 12 Formatted ...
The Effect of the Mahabhutas on Dravyas ............................................................................. 12 Formatted ...
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Vipaka (Post Digestive Effect) .................................................................................................... 12
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Types of Vipaka ...................................................................................................................... 13 Formatted ...
Veerya (Potency) ....................................................................................................................... 13 Formatted ...
Types of Veerya ...................................................................................................................... 14 Formatted ...

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Prabhava .................................................................................................................................... 14
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Qualities ................................................................................................................................. 16 Formatted ...
Parts of the Plant Used........................................................................................................... 16 Formatted ...
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Dosage .................................................................................................................................... 17
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Various Forms Used in Treatment ......................................................................................... 17 Formatted ...
When to Take Herbs ............................................................................................................... 18 Formatted ...
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Channels of Administration .................................................................................................... 18
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Common Anupanas ................................................................................................................ 20 Formatted ...
Anupanas for Each Dhtu ....................................................................................................... 20 Formatted ...

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1. Amlaki (Amla, Dhatri) ................................................................................................... 22
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2. Ashwagandha ............................................................................................................... 22 Formatted ...
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3. Bala ............................................................................................................................... 23
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4. Vibhiitaki ....................................................................................................................... 23 Formatted ...
5. Brahmi .......................................................................................................................... 24 Formatted ...
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6. Eranda (Castor) ............................................................................................................. 25
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7. Shunthi (Ginger) ........................................................................................................... 25 Formatted ...
8. Guduchi (Amrita, Gulwel) ............................................................................................. 26 Formatted ...
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9. Guggulu ........................................................................................................................ 26
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10. Haritaki ......................................................................................................................... 27 Formatted ...
11. Katuki (Kutki) ................................................................................................................ 28 Formatted ...
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12. Kumari (Aloe Vera) ....................................................................................................... 28
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13. Manjishtha.................................................................................................................... 29 Formatted ...
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14. Musta (Nagarmotha, Nutgrass).................................................................................... 29 ...

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15. Nimba (Neem) .............................................................................................................. 30
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16. Pippali ........................................................................................................................... 30 Formatted: Default Paragraph Font, Font: Calibri, Check
17. Punarnava..................................................................................................................... 31 Formatted: Default Paragraph Font, Check spelling and
grammar
18. Shatavari ....................................................................................................................... 32
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19. Tulsi (Holy Basil) ........................................................................................................... 32 spelling and grammar
20. Yashtimadhu (Licorice) ................................................................................................. 33 grammar
Ayurvedic Formulations ............................................................................................................. 34 spelling and grammar
Sitopaladi Churna ...................................................................................................................... 34 Formatted: Default Paragraph Font, Check spelling and
grammar
Important Notes about 34
Sukhasarak Churna ....................................................................................................................
Dravya Guna Karma Shastra 35
Trikatu Churna ...........................................................................................................................
The study of dravya includes the
Lavana-Bhaskar Churna .............................................................................................................
dosage, compatibility and 36 Formatted: Default Paragraph Font, Check spelling and
grammar
Triphala Churna ......................................................................................................................... 36
processing of herbs.
All dravya are panchabhoutic, 37
Avipattikar Churna ..................................................................................................................... spelling and grammar
meaning they contain different Formatted: Default Paragraph Font, Check spelling and
Punarnava Guggulu ...................................................................................................................
combinations of all five elements. 37
grammar
Triphala Guggulu........................................................................................................................
Tridosha Siddhanta: How the 38 Formatted: Default Paragraph Font, Font: Calibri, Check
concept of tridosha is involved in spelling and grammar
Amrutadi Guggulu (Kaishore Guggul) ........................................................................................ 38
the study of herbology and Formatted: Default Paragraph Font, Check spelling and
disease management. grammar
Nighantu is a dictionary of Formatted: Default Paragraph Font, Font: Calibri, Check
medicinal substances in which the
description of herbs useful parts, Formatted: Default Paragraph Font, Check spelling and
grammar
morphology, properties, actions
and uses are mentioned. grammar
Dravya Guna grammar

grammar
Karma Shastra
D
grammar
grammar
grammar
ravya Guna Karma Shastra is the science (shastra) of dravyas (substances, drugs or herbs), their
gunas (properties and qualities) and karmas (actions/effects) which aid in the maintenance of
health and alleviation of disease.
Dravyas are described in Seven categories

1. Dravya (Substance, Herb)
2. Guna (Property or Quality)
3. Rasa (Taste)
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4. Vipaka (Post-Digestive Effect)

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5. Veerya (Potency)
6. Prabhava (Unique Property)
7. Karma (Action or Effect)
Dravya
Dravya is the substance which is inseparable from guna and karma.
Examples
Ginger is a substance in which pungent guna resides. Improving digestion is its karma. So we
cant separate gunas and karmas from dravyas.
Dravya is more important than guna and karma

Dravya is Panchabhoutic icon key
Each dravya is a medicine
Like increases like Valuable information
Dravya is stable Test your knowledge
Dravya is long-lasting Workbook review (Because of the detail in the
Dravya is perceived understood by the five sense KAA 106 manual, workbook review will take place
organs
after most sections)
Different parts of dravyas are used
Dravyas are used to create various Ayurvedic Important note
medicines
Study Questions
1. What is dravya guna karma shastra?
2. What are the seven categories that dravyas are described in?
3. What is dravya? Describe a few points about dravya.
Gunas
Guna is the quality of the dravya through which
action, or karma takes place. It is inseparable from
dravya.
Examples
The cold quality (guna) in the ice cream
(dravya) causes coldness (karma) in the
body, thereby reducing pitta.
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The rough quality (guna) of guggulu (dravya) causes scraping action (karma), which is useful in
lowering cholesterol build up.
Types of Gunas
1. The Twenty Bodily Gunas
There are 20 gunas, or 10 pairs of opposites. The Doshas, Dhatus and Malas are all described and work
through these qualities. Foods, herbs, and Ayurvedic treatments are all based on qualities.
1. Heavy/Light Guru/Laghu
2. Cold/Hot Shita/Ushna
3. Oily/Dry Snigdha/Ruksha
4. Dull/Sharp Manda/Teekshna
5. Smooth/Rough Slakshna/Khara
6. Dense/Liquidy Sandra/Drava
7. Soft/Hard Mrudu/Kathina
8. Static/Mobile Sthira/Chala
9. Gross/Subtle Sthoola/Sookshma
10. Cloudy/Clear Picchila/Vishada
The bodily gunas are related to the physical body: Heavy, dull, cold, moist, soft, liquid, dense, stable,
clear, subtle (and their opposite pairs).
2. The Five Bhoutic Gunas

Sensory Attributes Related Bhuta
Note: Bhoutic Gunas
Shabda (Sound) Akasha (Ether)
Ether helps to cleanse
Sparsha (Touch) Vayu (Air)
Air helps to dry and absorb
Roopa (Sight) Tejas (Fire)
Fire helps to digest
Rasa (Taste) Aap (Water)
Water and Earth help to build
Gandha (Smell) Prithvi (Earth)
Fire and Air help to scrape
Study Questions
1. What are the gunas? Why is the knowledge of gunas important?
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2. In the following conditions, which bhoutic guna would you use?

a. Peter has chronic constipation and digestive problems. You recommend panchakarma.
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You will use herbs with ______ bhuta.

b. Mary has severe congestion. You will use ______ bhuta to reduce her phlegm.
c. John has high cholesterol. You will use ______ bhuta to lower his cholesterol.
d. Mike is overweight. ______ bhuta will help him improve his digestion and lose weight.
e. Sylvia feels weak. She cant gain weight. Her diet should include ______ and ______
bhutas to help her gain weight.
f. Marks arteries are clogged and he refuses to take conventional medicine. You
recommend herbs which have a/an ____ action.
g. Susan has a white, coated tongue and heaviness in her stomach. ______ bhuta will help
her take care of her problem.
Karma
Karma is the action carried out by dravya, or an action done to achieve a definite aim. Karma cannot
exist without dravya.
Examples
Shatavari is stanya janana (increases breast milk)
Pippali is ama pachana (digests ama)
Kutaja is atisaraghna (stops diarrhea)
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Classification According to the Karmas

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1. Deepana
Herbs that stimulate agni are called deepana dravyas. Their rasas are mainly sour, salty and
pungent. They increase pitta and decrease vta and kapha. They may or may not digest ama.
Examples
Ginger, black pepper, pippali and chitraka
2. Pachana
Herbs that digest ama are called pachana dravyas or ama pachanas. They may or may not
strengthen agni. Their rasas are mainly bitter, pungent and sour. Bitter herbs are the best ama
pachanas.
Examples
Musta, kutaja, garlic, ginger and lemons
3. Shamana
Herbs that maintain the balance of the doshas internally without removing them from the body
are called shamana dravyas. An herb or substance that reduces vta is called vatashamaka. An
herb or substance that reduces pitta is called pittashamaka. An herb or substance that reduces
kapha is called kaphashamaka.
Shamana can be achieved through:
1. Deepana: Herbs such as ajwan and trikatu that help strengthen agni and balance
kapha and vta .
2. Pachana: Herbs and substances such as ginger, lemon and musta that digest ama.
3. Langhana (Fasting): Helps digest ama and kapha.
4. Trut (Reducing Water Intake): Problems such as edema and water retention (or
bloating) can generally be taken care of by reducing water intake.
5. Vyayama (Exercise): Increases body heat, digest ama, removes blockage of
channels, decreases kapha and vta , helps reduce weight.
6. Atapa Seva (Walking in the Sun): Helps reduce kapha and ama.
7. Maruta Seva (Walking in the Breeze): Helps decrease pitta.
Examples
Sesame oil is vatashamaka, Ghee is pittashamaka and Honey is kaphashamaka.
4. Shodhana
Herbs that remove aggravated doshas from the body are called shodhana dravyas. This action is
more effective than shamana because the aggravated doshas actually leave the body.
Examples of how shodhana can be administered:
1. Vamana: Upwardly, through the mouth.
2. Virechana: Downwardly, through the rectum.
Examples
12
Madanaphala, vacha and nishottar

5. Stambhana
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Herbs that absorb the fluids in the colon are called stambhan dravyas. Their qualities are mainly
dry, astringent and cold. They do not digest ama. Their astringent and cold qualities constrict
the channels while their dry quality absorbs the fluids. These herbs should not be used in high
ama conditions or to treat ama-related disorders.
Examples
Herbs with astringent tastes such as kutaja and nagakeshara
6. Grahi
Herbs that help to solidify the stool, increase the appetite, improve the digestion, and
absorption of fluids are called grahi dravyas. These herbs have a veerya that is heating (which
causes the stool to solidify) and they are pungent in nature.
Examples
Dry ginger, musta and cumin
7. Anulomana
Herbs that act as mild laxatives are called anuloman dravyas. Ama may cause obstruction in the
channels and these herbs digest saama malas (meaning malas with ama) and eliminate them
from the rectum.
Examples
Warm milk, ghee, grapes, haritaki and triphala.
8. Sramsan
Herbs that act as mild purgatives are called sramsan dravyas. These herbs remove the malas
which are sticking to the intestinal walls and expel them from the body. These herbs and
substances are not ama pachanas. Sramsan herbs are stronger than anulomana herbs
Examples
Aragwadha and castor
9. Virechana
Herbs that act as strong purgatives are called virechana dravyas. They forcefully remove both
saama and nirama malas in their liquid form from the body.
Examples
Nishottar and castor oil
10. Bhedana
Signs of a Good Bowel
Herbs that act as drastic purgatives are called bhedana Movement (BM)
dravyas. They break stony hard stools and remove liquid
malas and aggravated doshas from the digestive tract. Lightness in the body, feeling
bhedana dravyas are the strongest dravyas of all. energetic, hungry and happy,
Examples sharp sense organs.
Aloe, kutki and chitraka
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11. Lekhana
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Herbs that have a scraping action on the dhatus, doshas and malas are called lekhana dravyas.
meda and kapha are the primary dhatus and doshas removed by lekhana dravyas. This type of
herb is especially effective for removing excess dhatu build-up in the body such as is the case in
obesity and diabetes.
Examples
Guggulu, haridra, vacha, warm water and honey
12. Pramathi
Herbs which expel aggravated doshas which are adherent to srotas. They enter into minute
srotas due to their ushna and teekshna gunas and forcefully expel doshas accumulated there.
These herbs are useful in kapha, meda diseases and for respiratory system and diseases of the
head.
Examples
Black pepper, vacha, chitraka, and pippali
Study Questions
1. What is karma?
2. Why is dravya essential for karma to take place?
3. Provide suggestions for the following examples:
a. June has weak agni. You need to increase ______ karma
b. Genie has swelling on her face, lethargy and bad breath. For her benefit, it is important
to achieve ______ karma.
4. What is shamana? What are the different ways you can achieve shamana?
5. What is shodhana? How many types of shodhana are described?
6. What is the difference between shodhana and shamana?
7. When will you use shamana and shodhana?
8. What is stambhana? What precautions should you take while using stambhana? What will
happen if you dont take these precautions?
9. What is grahi? Can you think of any condition where you will use grahi karma?
10. What is anulomana? What is the difference between anulomana and sramsana?
11. What is the difference between sramsana and virechana?
12. Why are bhedana dravyas so strong?
13. When would you use lekhana karma?
Shad Rasa (The Six Tastes)

Rasa (or taste) is the sensation that the tongue experiences.
The Six Tastes

1. Madhura (Sweet)
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2. Amla (Sour)
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3. Lavana (Salty)
4. Katu (Pungent)
5. Kashya (Astringent)
6. Tikta (Bitter)
Other meanings of the word rasa: Juice, the first dhatu or Mercury.
Aap (Water) is the mahabhuta that is mainly responsible for rasa (taste).
Each dosha is increased or decreased by certain rasas, so their balance is dependent on the
consumption of various rasas through the diet and/or herbs.
Taste is the sense and the tongue is the sense organ. As soon as the tongue comes into contact
with food, the taste can be perceived.
The rasa of any food or dravya is not permanent.
The Bhoutic Composition of the Six Tastes

Taste Bhoutic Composition
Madhura (Sweet) Earth + Water
Amla (Sour) Fire + Earth
Lavana (Salty) L;Fire + Water
Katu (Pungent) Fire + Air
Kashya (Astringent) Air + Earth
Tikta (Bitter) Air + Ether
The action of each taste depends on its bhoutic composition.
There are four varieties of taste buds on the tongue, each perceiving sweet, sour, salty or bitter
tastes. Sweet and salty are perceived at the tip of the tongue, sour on the sides and bitter at the back.
The pungent taste irritates the mucus membrane while the astringent taste tends to constrict it. pulls
the mucus membrane.
The Rasas and Their Effects on the Doshas

Taste Kapha Pitta Vta
Madhura (Sweet)
Amla (Sour)
Lavana (Salty)
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Katu (Pungent)
Kashya (Astringent)
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Tikta (Bitter)
The Rasas Related to Dosha Shamana
Dosha Shamana Taste Effect
Vtashamaka Sweet Moist
Salty Hot, moist
Sour Hot
Pittashamaka Sweet Cool
Astringent Cool
Bitter Cool
Kaphashamaka Pungent Hot, light
Bitter Light, dry
Astringent Dry
The Rasas Related to Dosha Vriddhi (the increase of dosha)

Dosha Vriddhi Taste Effect
Vta Vriddhi Pungent, Astringent, Bitter Dry
Pitta Vriddhi Pungent, Sour, Salty Hot
Kapha Vriddhi Sweet, Sour, Salty Heavy, moist
The Effect of the Mahabhutas on Dravyas

Mahabhuta Effect
Akasha Shodhana: Cleansing
Vayu Shoshana: Absorbing
Tejas Deepana: Agni strengthening
Aap, Prithvi Brimhana: Builds dhatus
Vayu, Tejas Lekhana: Scraping dhatus
Vipaka (Post Digestive Effect)

Vipaka represents the post-digestive effect of a dravya , or the effects of an herb on the body due to
the process of digestion.
Vipaka is the transformed state of the food after digestion and assimilation
It is the ultimate result of the process of digestion
It is the transformed state after digestion
The final reaction of food on the body
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Types of Vipaka
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According to the Charaka Samhita, vipaka is divided into three types:

Type Vipaka Taste(s) Effect Examples Exceptions
1 Madhura Sweet and Builds the dhatus, helps heal Milk, ghee, Honey
(Sweet) salty wounds, moisten the skin butter, sea salt (pungent
and create well-formed and rock salt vipaka), Black
stools and clear urine. Gram (Sour
vipaka)
2 Amla Sour Forms rakta dhatu, Oranges, Lime and
(Sour) strengthens agni, reduces tomatoes amalaki (sweet
ama, decreases vta vipaka)
(reduces pain), creates
sweat and cleanses the
mouth & tongue.
3 Katu Pungent, Reduces meda dhatu and Chilies, chitraka Pippali, dry
(Pungent) Astringent excessive fluids from the (pungent), bitter ginger, guduchi
and Bitter body, depletes the dhatus, melon, fenugreek and haritaki
causes constipation and (bitters), lodhra (sweet vipaka)
blocks sweat glands. and udumbara
(astringents).
Study Questions
1. What is vipaka? How is it different from avasthapaka (refer to your nutrition notes)?
2. How many types of vipaka are there? What are they?
3. Does sweet vipaka mean sweet taste? Explain.
4. How do you know the effect of vipaka on the dhatus?
5. What effect does sweet, sour and pungent vipaka create in the dhatus?
6. Which is more stable: rasa or vipaka? Why?
Veerya (Potency)
Veeryate anena iti Veeryam: The property or potency of a substance which brings about the action is
called veerya.
Veerya (potency) is responsible for the action of the herb in question. It can be translated to the
vigor or essence of an herb.
Types of Veerya
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Veerya is divided into two types:

1. Sheeta (Cooling)
Actions: Increases vta and kapha, decreases pitta, strengthens the dhatus, stops bowel
movements and sweating, increases urination, weakens agni, creates a feeling of refreshment,
tones dhatus, increases moistness, nourishes dhatus and creates blockages of channels.
Examples: Chandan, lotus and aloe
2. Ushna (Heating)
Actions: Decreases vta and kapha, increases pitta, increases rakta dhatu, depletes the rest of
the dhatus, dries stools and urine, increases sweat, causes agni deepana and ama pachana,
creates thirst, causes dizziness and opens the srotas.
Examples: Dry ginger, pippali and chitraka
In terms of dietetics, rasa is of primary importance. In terms of herbs, veerya is. Generally, sheeta
veerya increases kapha, while ushna veerya increases pitta. Vta works as a buffer. Among the six
tastes, three have sheeta (cooling) veerya and three have ushna (heating) veerya.
Rasa Veerya
Sweet Cooling
Sour Heating
Salty Heating
Pungent Heating
Astringent Cooling
Bitter Cooling
Remember the bhoutic
composition of the tastes
Study Questions
1. What is veerya?
2. What is the veerya of each taste?
3. What is the action of each veerya ?
4. Review: How long are rasa, vipaka and veerya present in the body?
Prabhava
Prabhavati samarthya vishistham bhavati anena iti Prabhava
Prabhava is the unique property or special effect of a substance which cannot be explained by rasa,
veerya or vipaka. This unique effect is due to its unique bhoutic composition. It is called achintya shakti
which translates to a power beyond (rational) thinking, within Ayurvedas logical frame of reference.
Examples
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danti and chitraka have the same rasa, veerya and vipaka: They each have a pungent rasa and
vipaka and a hot veerya. However danti is a laxative and chitraka is digesting.
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Milk and ghee have the same rasa, veerya and vipaka but ghee creates agni deepana while milk
creates agni mandya.
Arjuna and vidanga have the same rasa, veerya and vipaka but while arjuna works on the heart
while vidanga acts as an antiparasitic.
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OUSHADHA DRAVYAS
Medicinal Ingredients
Oushadha or herbs are used as medicine. Ousha or osha literally means herbs with medicinal
properties.
Qualities
Oushadha dravyas should have four qualities:
1. Are adequately available Ahara
2. Have many medicinal properties so it can be used in many The diet rich
formulations in rasa helps
nutrition.
3. Are very potent in terms of rasa, vipaka, veerya, prabhava, etc.
4. Are very potent in particular actions, or karmas
Parts of the Plant Used

The entire body of an herb or plant is not always potent medicinally. Certain parts carry more potency
than others, so these parts of the plant are isolated and used for treatment.
Example
The ginger root is more potent (pungent) than the leaves, so we use the root for medicinal
purposes.
The following are different parts of plants or herbs that are used in treatment:
Part of Plant Examples
Roots Dashmoola
Bark Arjun, Khadira
Trunk Sandalwood
Gum Asafoetida, Guggulu
Stems Lotus
Juice From the fresh leaves of Gotukola
Leaves Mango, Vasa
Salts Barley, Lotus
Pulp Cactus, Aloe
Fruits Haritaki, Amalaki
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Flowers Rose
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Ash Triphala
Oil Almond
Spikes Savari
Rhizomes Ginger
Seeds Ajwain
Whole Plant Gotukola (Sometimes the whole herb is used)
Dosage
Dosage is not standard. It changes depending on the
Important Note
following factors: The dose should be higher when the
degree of dosha imbalance is high, the
The strength of a patient
herb potency is low or patient is strong
The strength of a disease
The strength of the herb The dose should be low when the degree
The strength of the digestive fire, or agni of imbalance is low, or the herb is strong
The duration of the disease or the patient is weak
The season
The age and sex of the client
Various Forms Used in Treatment

Form Preparation General Dose
Swarasa (Fresh Juice) Blend fresh herbs with 1/2 to equal amount of water and 10 mL
strain.
Kalka (Herbal Paste, Herbs are pureed in a blender with a little water. 5g
Puree or Powder)
Kwatha (Decoction) Mix one part herbs and 8 parts water. Boil till one part of 10 mL
water remains (it is a strong decoction).
Hima (Cold Infusion) Steep herbs (1 part herbs: 3 parts water) in cold water 80 mL
overnight. Good for pitta.
Fanta (Hot Infusion) Steep herbs (1 part herbs: 3 parts water) in boiled water for 80 mL
1 to 12 hours (depending on herbs).
Tailam Make a decoction of 1 part herbs and 8 parts water till 1 10 mL
(Medicated Oils) part remains. Strain the decoction and add equal amount of
oil (many times sesame oil). Boil on low heat till all the
water evaporates.
Ghritam Make a decoction of 1 part herbs and 8 parts water till 1 10 g
(Medicated Ghee) part remains. Strain the decoction and add equal amount of
ghee. Boil on low heat till all the water evaporates.
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Aasavam (Ayurvedic wine Mix swarasa (juice) of herbs, raw sugar and dhataki flowers 15 to 20 mL
made with cold Infusion or and ferment for 90 days. Better in pitta conditions.
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Juice of the Herb)

Arishtam (Ayurvedic Mix decoction of herbs, jaggery, and dhataki flowers and 15 to 20 mL
wine made with decoction) ferment for 90 days better in kapha and vta conditions.
Powders This is the most common form. The powders lose their 1 to 2 g
potency after 6 months.
Pills Mix powdered herbs and honey or maple syrup and roll 2 to 4 g
into small pills.
When to Take Herbs

On an empty stomach (early in the morning)
o For kapha conditions and if the patient is strong. Herbs taken on an empty stomach
spread throughout the body quickly. If a person is weak, this may cause an adverse
reaction.
Before mealtime
o For vta conditions. Stimulates apana vayu, tones the intestinal muscles and helps
increase Agni.
During mealtime
o Improves digestion due to the stimulation of samana vayu, which stimulates the liver as
well as the excretion of pancreatic enzymes.
After mealtime
o After Lunch: Stimulates vyana vayu to strengthen the heart.
o After Dinner: Stimulates udana vayu to strengthen the lungs.
Taken frequently
o For heartburn, cough, asthma, thirst, breathlessness or hiccup, etc.
Bedtime
o Diseases of the ear, nose and throat. Stimulates prana vayu and acts as a purgative and
is sleep promoting.
Channels of Administration
Herbs can be administered through different channels or routes:
1. The Mouth
This route is selected for:
General Action: It is the most commonly used channel because the herbs are digested,
absorbed and then circulated through the body.
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Local Action: For oral and dental diseases (ex. gargles or oral application of oils.)
Inhalation: In some respiratory diseases by inhaling certain herbal smokes.
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Emesis (Vomiting): Used in some digestive diseases.

2. Nose
Using this route as an administrative channel is often referred to as nasya. This route is the
doorway to the brain. It is selected for:
Local Action: To treat nasal diseases and upper respiratory concerns
Inhalation: In respiratory diseases such as using inhalers for Asthma
Nasya is also performed for all diseases above the neck (ex. migraine, sinus problems,
chronic headaches and TMJ
3. Eyes
Local Action: Eye drops or ointments for eye or vision problems
4. Ear
Local Action: Ear drops for ear problems such as discharge, ringing, polyps and pain, etc.
5. Anus
Enemas: For problems such as constipation, using lubricating or cleansing enemas such as
suppositories.
vasti treatment is very beneficial for vta diseases.
6. Urethra
Local Action: For urinary problems (very uncommon).
7. Vagina
Vaginal Douche: For leucorrhea, candida or dry vagina, etc.
8. Skin
External Application: For skin diseases, swelling of the joints, oil massage, steam bath,
medicinal patches for vitiligo or skin discolorations, etc.
Study Questions
1. What qualities should you look for when choosing an herb?
2. Name the different parts of the plants that are used in treatment. Give a few examples.
3. What factors should you consider when recommending the dosage of an herb?
4. What are the different forms of herb that you will use in treatment?
5. Why should we think of the different times to take herbal supplements?
6. What are the different channels you might use to administer herbs?
7. What is the importance of knowing taste or rasa?
8. What is the importance of knowing vipaka?
9. What is the importance of knowing veerya?
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The answers for the questions 7 through 9 are not in your notes. Answer in your own words.
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ANUPANA
Carrier
Anupana, or Carrier, is a substance taken along with one or more of the following functions:
1. To mask certain undesirable tastes: Castor oil in tea or fruit juice.
2. To strengthen the action: Honey strengthens several of the medicinal qualities of different
herbs.
3. To neutralize an undesirable effect: Milk neutralizes the excessive pitta-aggravating qualities of
guggulu when used as an anti-inflammatory.
4. To protect the desirable effect of certain herbs in instances of strong digestive fire: Time-
release coating to protect herbs from the acidic part of digestion so that they can reach the
intestine. Commented [n1]: This is not a classical example although
5. To target certain organs: Herbal wines used when looking to affect different tissues reach the interesting thought
liver directly.
Common Anupanas
Most of the time, these anupanas are liquids which help to absorb medicines quickly. Certain herbs act
specifically and effectively when administered with specific anupanas.
Dosha Qualities Examples
Vta Moist and warm Sesame oil, warm water
Pitta Cool and sweet Ghee, cool water, milk
Kapha Dry and warm Honey, warm water
Anupanas for Each Dhtu

Dhatu Anupana
Rasa Water, rock sugar, milk
Rakta Milk, honey, rock sugar
Mamsa Honey
Meda Herbal wines
Asthi Milk, bone soup
Majja Herbal wines
Shukra Milk
Study Questions
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1. What is anupana?
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2. What is the importance of using an anupana?

3. Which anupana would you use for each of the doshas and dhtus?
THE HERBS IN DETAIL
1. Amalaki (Amla, Dhatri)
Emblica officinalis
Dhatri: That which nurtures and supports the whole body like the Earth supports all living beings.
Part Used Fruit
Guna Light, dry, cold
Rasa All tastes except salty; Mainly sour
Vipaka Sweet
Veerya Sheetha (Cooling)
Effect on Dosha Pacifies all of the doshas, especially pitta
Main Action Rejuvenative, aphrodisiac, laxative, haemostatic, antiaging;
The worlds richest source of Vitamin C
Form Used Decoction, infusion, powder, paste, juice
Locally: Paste applied on forehead in pitta headaches, on the face to improve the
complexion and on blemishes on the skin and the head for early graying
Beneficial as a rasayana: Nutritive to all of the dhtus, rejuvenating (ex.Chyavanprash)
Good for the digestive system: Used as agnideepana, ama pachana, anulomana in
agnimandya, acid reflux, ulcers and liver diseases
Used in pitta fever, skin problems, anemia and diabetes
Used in bleeding conditions such as bleeding gums, healing wounds, bleeding in the eyes,
redness of the eyes, nose bleeds, bleeding hemorrhoids and/or ulcers
Used as an aphrodisiac, for uterine debility, menorrhegia and leucorrhea
2. Ashwagandha
Withaenia somnifera
Ashva/Ashwa: Horse
Gives energy like a horse.
Gandha: Smell
Part Used Root

Guna Light, moist
Rasa Sweet, bitter, astringent
Vipaka Sweet
Veerya Ushna (Heating)
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Effect on Dosha Decreases vta and kapha, increases pitta and ama if taken in excess
Main Action Aphrodisiac, sedative, rasayana, antiaging, nervine, analgesic

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Forms Used Decoction, arishtam, powder, ghritam, avaleha

Locally: Paste on enlarged lymph glands, oil in vta diseases
Beneficial in instances of infertility, sexual or general debility, low sperm count and/or low
vitality
Useful for pregnant women to strengthen the uterus and the growing fetus
Promotes sleep, used in stress, anxiety, nerve pain, muscle pain, overwork, emaciation,
insomnia and acts as a nerve tonic
Beneficial for arthritis, sciatica, rheumatism, MS and paralysis
Respiratory: Cough, asthma, migraine headaches
The juice of Ashvagandha leaves is used as ear drops for ear discharge
Builds dhtus, especially mmsa and shukra
Used in debilitating diseases; Improves immunity
3. Bala
Sida coardifolia
Part Used Root, seeds, leaves
Guna Heavy, moist, slimy
Rasa Sweet
Vipaka Sweet
Effect on Dosha Decreases vta and pitta
Main Action Rejuvenative, nervine, aphrodisiac, analgesic
Forms Used Oil, decoction, arishtam, ghritam
Locally: Paste for healing wounds

Strengthens the small intestine and improves digestion (useful in IBS and Crones disease)
Strengthens the lungs, heals ulcers and cavities in the lungs; Useful in pittaja kasa (cough)
and asthma
Alterative, very useful in raktapitta and pitta (burning) hemorrhoids
As a tonic, it is useful in general debility, undernourishment (ex. tuberculosis) and in the
case of weak heart muscles
Strengthens all of dhtus but mainly mmsa and shukra
Aids in Vata disorders such as sciatica, neuralgia and facial paralysis (anuvasana vastis are
useful here).
Beneficial for rheumatism and chronic fevers
4. Vibhiitaki
Terminealia Bellirica
Part Used Fruit
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Guna Dry, Light

Rasa Astringent
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Vipaka Sweet
Effect on Dosha Decreases kapha and pitta, mainly kapha
Main Action Rejuvenative, expectorant, laxative, antihelmentic, antiseptic,
lithotropic (breaks gall bladder and kidney stones)
Forms Used Oil, powder, decoction
Beneficial for cough, asthma, congestion, migraine headaches; Also works to clear the voice
The partially ripe fruit works as a laxative
Gives tone to the body
The oil can be used in premature graying of the hair and as a hair tonic
Acts as an anti emetic and reduces excessive thirst
Beneficial for deepana, pachana, acts as an antihelmentic and stops bleeding
The seeds are used to treat insomnia
5. Brahmi
Bacopa mMonnieri
Part Used Whole plant
Guna Light
Rasa Bitter, astringent, sweet
Vipaka Sweet
Effect on Dosha Nervine, Antiepileptic and antihysteric by prabhava
Main Action Decreases mainly vta and pitta
Forms Used Juice, powder, oil
Locally: The juice can be applied on painful joints as an analgesic

Brahmi is useful to calm and cool the mind, especially in instances of high fever when it
reaches a state of delirium, marked by anxiety, disorientation, hallucinations, delusions,
and incoherent speech
Works as a brain tonic: Calms the mind, reduces dullness and enhances intelligence and
memory
Brahmi is used in pitta conditions, jatamansi in vataja conditions and vacha in kapha
conditions.
Helps with epilepsy, mental retardation, depression, delusion and hallucinations.
Helps relieve pain and inflammation
Works as a diuretic: Reduces burning and pain during urination
Acts as a rasayana: Strengthens all of the dhtus except rakta
Since brahmi is rare, a similar nervine herb is often substituted: Mandukaparni (Hydrocotyl
asiata)
Brahmi leaves are smooth and have small black spots. Mandukaparni has rough leaves, is
good for the skin and is less nervine than brahmi
Gotukola (Centella asiata) which is commonly used in the US is another sister variety of
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Mandukaparni with more diuretic effects. Gotukola is less nervine than brahmi
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6. Eranda (Castor)
Riccinus communis
Part Used Oil, leaves
Guna Heavy, moist, sharp, subtle
Rasa Sweet, pungent, bitter
Vipaka Pungent
Effect on Dosha Decreases kapha and vta
Main Action Strong purgative
Forms Used Decoction, oil, paste, juice of leaves
Locally: Warm leaves are used on painful parts of the body while massaging the abdomen
with oil and saindhava in instances of gas and bloating
The main use is for virechana in panchakarma. It causes purgation without cramping
Useful for any disease caused by apana vayu, chronic constipation, agnimandya, blockage
of channels. Acts as an antihelmentic
Useful for treating hemorrhoids. The leaves are also useful to stimulate the liver and to
treat obstructive or hemolytic jaundice
In amavata, the oil is given with a ginger decoction
Beneficial for vta disorders such as tremors, facial palsy and sciatica
Helps in asthma by removing kapha in the stomach through purgation
Antiaging
7. Shunthi (Ginger)
Zinziear officinale
Also called vishvabheshaja. Remedy for almost all diseases.
Part Used Rhizome
Guna Dry Ginger: Light, moist; Fresh Ginger: Dry, sharp and heavy
Rasa Pungent
Vipaka Dry Ginger: Sweet; Fresh Ginger: Pungent
Effect on Dosha Both types decrease vta and kapha . The sweet vipaka of dry ginger
does not aggravate pitta while fresh ginger increases pitta
Main Action Stimulates agni, digestant, carminative, antiemetic, stimulant,
analgesic
Forms Used Paste, powder, oil, candy, juice, tea
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Locally: The paste is used for sinus headaches and painful joints. The oil is good for
congestion
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Works as an agnideepana and pachana as well as an antiflatulent. Because of this, it is used

in agnimandya, vomiting, colds, headaches and to treat abdominal pain
Acts as an antihaemorrhoidal and antispasmodic. Removes bloackage of channnels
Useful to treat cough, asthma, allergies and both morning & motion sickness
Purifies the blood, stimulates the heart and helps treat kaphaja skin diseases and fevers
Acts as an anti-inflammatory and analgesic. Useful for treating arthritis (with caster oil and
guduchi in instances of amavta), pain, swelling and general sprains
Used in postpartum debility as it acts on all of the physical systems
8. Guduchi (Amrita, Gulwel)

Tinospora cordifolia
Part Used Stems, leaves
Guna Light, dry and soft
Rasa Astringent, bitter
Vipaka Sweet
Effect on Dosha Balances all the three doshas
Anupana Ghee in vataja, sugar in pittaja and honey in kaphaja diseases
Main Action Dhtu agnideepana, ama pachana, dhtu strengthening, rasayana
(nutritive), alterative, antiaging, antipyretic
Forms Used Decoction, powder, arishtam
Locally: The oil is used to treat skin problems as well as physical aches and pains.
Due to dhtu agnideepana, guduchi strengthens all of the dhtu. It is the best rasayana
herb
Strengthens the small intestine, so it is used in diarrhea, vomiting, agnimandya, pain in
abdomen, parasites, amlapitta (GERD), liver diseases and anemia
Useful for treating all pitta conditions such as burning hands, feet and body.
Relieves chronic fevers and bleeding conditions
Guduchi satva (extract) is effective when treating cardiac debility
Useful in vta conditions such as amavta, arthritis, chronic pain and spasms
Is used in prameha to absorb kleda
Useful when treating eye, urinary, respiratory and digestive diseases that are primarily
pitta-related
9. Guggulu
Commiphora mMukul
Part Used Resin, gum
Guna Light, sharp, subtle, dry
Rasa Bitter, astringent, pungent
Vipaka Pungent
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Effect on Dosha Decreases vta and kapha, increases pitta
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Main Action Analgesic, antispasmodic, ama pachana, rejuvenative, stimulant

Acts as an anti-inflammatory, analgesic, antibacterial, disinfectant and deodorant
Has a specific scraping action on excess meda dhtu and kapha, so it is often used to treat d
iabetes, obesity and edema
Used to treat arthritis, facial paralysis, sciatica, gout and all vta disorders
Rejuvenates the tissue of the body and increases strength
Useful for treating loss of appetite, constipation, liver diseases, piles and worms
Useful when treating many skin diseases
Many guggul formulas (ex. Triphala Guggul) are popular for reducing cholesterol
10. Haritaki
Terminealia cChebula
Hara: Eliminates, removes; One which removes malas, aggravated doshas and disease.
Part Used Fruit
Guna Light, dry
Rasa All except salty, mainly astringent
Vipaka Sweet
Effect on Dosha Balances the tridoshas (mainly vta )
Main Action Rejuvenative, laxative, antihelmentic, expectorant.
Popular Products Triphala
Anupanas It can be used in the spring with honey, in the summer with ghee
and in the winter with raw sugar
Forms Used Powder, decoction paste
Contraindications Physical weakness, pregnancy, dehydration, after severe
exhaustion, after Panchakarma
Locally: The paste is used to alleviate swelling, painful parts of the body. Decoctions are
used to cleanse wounds and for gargling
One of the main benefits of haritaki is in balancing vta . It is useful in instances of
weakness in the nervous system and brain.
Works on all dhtus by removing blockages in any and all of the channels
Digestive: Useful in instances of agnimandya, pain in the abdomen, constipation, parasites,
hemorrhoids, gas and/or bloating. Since it is astringent, it works to strength the intestines
Beneficial when treating kaphaja hemorrhoids: haritaki, vidanga, kutaja, chitraka with
buttermilk
Beneficial when treating amlapitta: haritaki, pippali and jaggery digest saama pitta and
reduce burning in the chest
Works to strengthen mmsa and meda dhtus by absorbing excess kleda and strengthening
dhtuagni. Used to treat kaphaja skin diseases and prameha
Stimulates intelligence and strengthens the sense organs by decreasing excess kapha and
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meda dhtu
Excellent for treating eye issues: Wash the eyes with haritaki tea. Triphala, Licorice ghee
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and honey strengthen the eyes

Useful for treating kidney stones and painful urination. Haritaki, gokshura and pashana
bhed tea with honey reduce burning and help break kidney stones and flush them out of
the body
Finely powdered haritaki is used as a tooth powder that strengthens the gums
Used for respiratory rhinitis, cough, hoarseness of voice, hiccups and asthma
Useful in leucorrhoea. Acts as uterine tonic
Prevents the accumulation of pus in the skin
Works as a rasayana to open the channels, remove malas from the dhtus, and cleanse all
of the dhtus. Works as an antiaging agent
Pathya: Removes blockage of srotas and channels
Abhaya: Makes person fearless
11. Katuki (Kutki)

Picrorhiza kurrooa
Part Used Rhizome
Guna Light, dry
Rasa Bitter
Vipaka Pungent
Effect on Dosha Decreases kapha and pitta
Main Action Hepatoprotective, laxative
Useful when treating jaundice, liver problems and for cleansing the liver, cleansing the gall
bladder of stones and treating constipation, flatulence and ascitis
Helps regulate heart beats and constrict the blood vessels. Raises blood pressure. Useful
when treating bleeding disorders
Improves agni, so it is used to treat anorexia and indigestion
Useful when treating cough, asthma and fever
12. Kumari (Aloe Vvera)

Aloe Barbadensis, etc.
Part Used Leaves, juice from leaves
Guna Heavy, unctuos, turbid
Rasa Bitter, sweet
Vipaka Sweet
Effect on Dosha Decreases all three doshas
Main Action Bitter tonic, rejuvenative, alterative
Forms Used Juice from the leaves
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Locally: Applied to reduce heat. The pulp moisturizes the skin while the fresh juice is
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beneficial when applied to the eyes in case of infection

Laxative effect by irritating the large intestine
Useful for treating benign tumors (benign)
Used to treat anemia
Used to treat amenorrhea, dysmenorrhea, menopause, inflammatory vaginal conditions,
swollen glands, fever and constipation
Used to treat common inflammatory skin conditions
It has deepana and pachana properties
The juice is used to treat loss of appetite, abdominal colic and worm infestations
13. Manjishtha
Rubia cCordifolia
Part Used Root
Guna Heavy, Dry
Rasa Bitter, astringent, sweet
Vipaka Pungent
Effect on Dosha Decreases vta and kapha; does not increase pitta
Main Action On the skin: Alterative, haemostatic
Forms Used Ghee, powder, decoction, kalka (paste)
Locally: The paste is used to help heal wounds

Works to purify the blood, improve circulation, stop bleeding and reduce inflammation.
Beneficial when treating skin conditions such as acne, freckles, blisters and skin infections.
Improves the complexion and cleanses wounds. Manjishtha ghee is used to treat burns
Useful when treating all conditions related to menstruation: Dysmenorrhea, amenorrhea
and menorrhaegia
14. Musta (Nagarmotha, Nutgrass)

Cyperus rRotundus
Part Used Tuber
Guna Light, Dry
Rasa Pungent, bitter, astringent
Vipaka Pungent
Effect on Dosha Decreases kapha and pitta
Main Action Stimulant, carminative, alterative, antispasmodic, antihelmentic
Forms Used Decoction, arishtam, powder
Locally: The paste can be applied to itchy skin rashes or on the breasts to cleanse breast
milk.
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Musta is the best deepana, pachana and grahi, so it is used to treat diarrhea,
malabsorption and indigestion

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Serves as the key herb in all types of fevers (except chronic fevers)
Beneficial for increasing and cleansing breast milk
Enhances memory and strengthens nerves
Beneficial for treating kidney stones and painful urination
15. Nimba (Neem)

Azadirachta iIndica
Part Used Seeds, leaves, bark and flower
Guna Light, dry
Rasa Bitter, astringent, pungent
Vipaka Pungent
Effect on Dosha Decreases pitta and kapha
Main Action Antipyretic, alterative (blood purifying), bitter tonic, antiseptic,
antiemetic, antibiotic
Forms Used Oil, powder, swarasa (juice)
Locally: The decoction can be used to cleanse wounds. The oil is beneficial in chronic or
diabetic ulcers, the mouth wash in dental caries and the smoke of burning leaves cleanses
wounds and the environment
Useful when treating skin diseases such as itching, dermatitis, eczema, scabies, chronic
wounds and burns
Beneficial for fevers, malaria, pitta fevers and chronic kapha fevers
Acts as an antiparasitic. Should be given with triphala and grape juice
Beneficial when treating diabetes, tumors, jaundice, rheumatism and arthritis
Several nimba products are available for external use, such as neem soap and neem
toothpaste
Neem seed oil is very potent medicinally (1 part oil is mixed in 1 million parts of solvent)
In the US, nimba is used as a natural pesticide
16. Pippali
Piper lLongum
Part Used Fruit
Types Two: Dry and fresh (dry type described below)
Dry Type
Guna Light, moist, sharp
Rasa Pungent , bitter
Vipaka Sweet
Veerya Ushna (Heating) mildly
Effect on Dosha Decreases kapha and vta
Main Action Expectorant, carminative, analgesic
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Forms Used Ghee, powder, asavam

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Agnideepana, acts as a carminative (vta anulomana), analgesic and mild laxative

Beneficial for treating amlapitta and enlargements of the liver and spleen
Benficial for treating bronchitis, laryngitis, cough, asthma (it is an expectorant), hiccups and
tuberculosis
Strengthens raktaagni, so it is useful in anemia (the powder of pippali and amalaki)
Digests ama, so it is useful in amavta and sciatica
Pippali is used as a rasayana: vardhaman pippali rasayana strengthens all dhtus
Used during delivery to cause contractions of the uterus and help expel the placenta and
cleanse the uterus after delivery
17. Punarnava
Boerrhavia dDiffusa
Part Used whole plant
Types Two: White and red
Main Action Reduces swelling, acts as a laxative and alterative
Effect on Dosha Decreases VPK
Forms Used Asavam, paste, decoction
White Type
Guna Light, dry
Rasa Pungent, sweet, bitter, astringent
Vipaka Pungent
Red Type
Guna Light
Rasa Bitter
Vipaka Pungent
Locally: The paste is applied to swelling regions and followed by oil massage for pain and
swelling
Useful for water retention, hypertension, weight gain, swelling and ascitis. Haritaki, ginger,
deodar, guduchi, guggulu and punarnava are useful in systemic edema
Useful when treating urinary problems such as urinary infections and kidney stones
Improves agni and absorbs fluids. Because of this, it is often used to treat agnimandya,
abdominal pain and colitis
Improves the function of the liver and spleen. Used to treat anemia
Used externally in many conditions of the eye
Strengthens the heart and increases rakta dhtu, so it is useful when treating low blood
pressure
Excretes dhtu malas along with regular malas, so it is cleansing to both the dhtus and
they general function of the body while it slows the process of aging
34
Used as a rasayana in instances of general debility

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18. Shatavari
Asparagus rRacemosus
Part Used Root
Guna Heavy, moist, soft
Rasa Sweet, bitter
Vipaka Sweet
Effect on Dosha Balances pitta and vta and increases kapha if used in excess
Main Action Rasayana (nutritive), calming, cooling, aphrodisiac, diuretic
Forms Used Decoction, oil, ghritam, powder, kalpa
Locally: Used in oil for massage (narayan oil)

Beneficial when treating or promoting the health of the female reproductive organs, such
as in instances of infertility, debility, impotence, menopause and leucorrhea
Reduces the blood pressure and strengthens the heart
Benefits digestive disorders such as ulcers, hyperacidity, diarrhea and dysentery
Shatavari, licorice and sariva (anant) strengthen mmsa dhtu in women and strengthen
the uterus
Benefial when treating respiratory ailments such as cough, chronic fevers or lung abscess
Treats the urinary (mutravaha srotas) system, such as in instances of painful urination
Increases breast milk: Useful for lactating mothers
Strengthens ojas and enhances memory
Increases sperm count and ovulation, prevents abortion and miscarriage and strengthens
the blood vessels
19. Tulsi (Holy Basil)

Ocimum sSanctum
Part Used Leaves, seed, root
Guna Light, moist, sharp
Rasa Pungent, Bitter
Vipaka Pungent
Veerya Ushna (Heating) : the seeds are sheetha (cooling)
Effect on Dosha Decreases kapha and vta; the seeds decrease pitta
Main Action Antibacterial, nervine, antispasmodic, diaphoretic, blood purifying
Acts mainly on the respiratory tract. Beneficial when treating cough, cold and kapha-type
asthma
Tulsi seeds are diuretic, so they are used to treat dysuria or burning sensations in the body
35
Acts as an agnideepana, so it used to treat agnimandya

Used to treat kapha and vta fevers
KAA 106 | Page
Acts as an insecticidal and deodorant. In India, every house has a tulsi plant in their front
yard
20. Yashtimadhu (Licorice)
Glycyrrhiza gGlabra
Part Used Root
Guna Heavy, moist
Rasa Sweet, Astringent
Vipaka Sweet
Veerya Sheetha (cooling)
Effect on Dosha Decreases vta and pitta
Main Action Demulcent, expectorant, tonic, rejuvenative, laxative, sedative
Forms Used Powder, paste, decoction, oil, ghritam
Useful when treating cough, cold, bronchitis, asthma, sore throat and laryngitis
Beneficial for urinary infections and bleeding disorders
Beneficial when treating diarrhea, dysentery, ulcers and heartburn
Strengthens shukra dhtu, ojas and improves complexion as an external application
Strengthens the blood vessels and stops bleeding. Nourishes mmsa dhtu and strengthens
vision
Builds the dhtus and slows aging
36
KAA 106 | Page
AYURVEDIC FORMULATIONS
Sitopaladi Churna
Used for: Cough, asthma, agnimandya
Standard Dose: 2-4 g per day with Honey; Lick frequently
Ingredient Quantity
Pippali 4 parts
Cinnamon 1 part
Vanshalochana 8 parts
Cardamom 2 parts Pippali (Long Pepper) is just
Rock Sugar 16 parts one of the ingredients used to
make Sitopaladi Churna.
Sukhasarak Churna
Used for: Constipation
Standard Dose: 2 to 4 g per day with warm water at bed time
Ingredient Quantity
Sonamukhi 4 parts
Vidanga 2 parts
Ginger 2 parts
Haritaki 2 parts
Vidanga gives extra vta-
Ajwan 2 parts pacifying power to Sukh-
asarak Churna.
Black salt 2 parts
Amlaki 1 part
37
Licorice 1 part
KAA 106 | Page
This is to be used only in very stubborn cases of constipation for a brief period of time. Formatted: Left
Sonamukhi contains sennasoides which may create dependency by reducing intestinal tone.
Hingavashtak Churna
Used for: Indigestion, gas, bloating and stomachache
Standard Dose: 2 to 4 g with ghee and warm water before meals
Ingredient Quantity
Ginger 1 part
Black Pepper 1 part
Pippali 1 part
Salt 1 part
Ajwan 1 part
Cumin 1 part
Shahajeere* 1 part
Hing 1 part Ajwan seeds help strengthen
agni and combat common
*Different type of cumin digestive ailments.
Trikatu Churna
Used for: Digestive problems, weight loss, cough and asthma
Adjunct in most formulations as a delivery provider.
Standard Dose: 2 to 4 g with warm water or honey
depending on the problem after meals
Ingredient Quantity
Ginger 1 part
Pippali 1 part
The heating qualities of Ginger and
Black Pepper 1 part the other herbs in Trikatu make it
a potent aid in reducing excess
38
kapha and vta from the body.

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Chaturushna = Trikatu + pippalimoola = It balances the sharpness of trikatu and makes it slightly Formatted: Font: +Headings (Cambria), 16 pt
more strength providing
Panchakola = Chaturushna + Chavya + Chitrak black pepper = It makes the formulation more Formatted: Font: +Headings (Cambria), 16 pt, Bold
deepana and pachana for the jatharagni Formatted: Font: Bold
Shadushana = Panchakola + pepper Formatted: Font: +Headings (Cambria), 16 pt, Bold
Lavana-Bhaskar Churna
Used for: Indigestion, gas, bloating; improves agni
Standard Dose: 2 to 4 g per day with buttermilk or warm water after meals
Ingredient Quantity
Sea Salt 12 parts
Rock Salt 3 parts
Black Salt 8 parts
Cardamom 1 part
Pippmpalimula 3 parts
Ginger 1 parts
Pippali 3 parts
Black Pepper 1 parts
Talis Patra 3 parts
Bay Leaves 3 parts
Musta 3 parts The warming qualities of Bay
Amlavetas 3 parts Leaves combine well with the
other ingredients in Lavana-
Pomegranate Skin 3 parts Bhaskar Churna.
Cumin 3 parts
Shahajeerae 3 parts
Cinnamon parts
39
Different blends of salt sea salth, rock salt, black salt and others are used for treatments.
KAA 106 | Page
More information about their processes and properties can be found here
Triphala Churna
Used for: Constipation, vision problems, digestive problems, skin problems, as a rasayana
Standard Dose: 2 to 4 g at bed time
Ingredient Quantity
Haritaki 1 part
Vibhiitaki 1 part
Amalaki 1 part
Haritaki contributes potent

blockage-removing power to
Triphala Churna.
Trimada churna
Formatted: Body Text, Left
Ingredient Quantity Formatted Table
Vidanga 1
Musta 1
Chitraka 1
Used for: Increasing metabolism at the gastrointestinal and dhatu levels, obesity and other Formatted: Font: Bold
issues Formatted: Body Text, Left
Standard dose: 3 4 gm twice a day with meals Formatted: Font: Bold
Avipattikar Churna
Used for: Acidity, headache, constipation, improving agni
Standard Dose: 2 to 4 g per day with milk or warm water after meals
Ingredient Quantity
40
Ginger 1 part
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Pippali 1 part
Black Pepper 1 part
Haritaki 1 part
Vibhiitaki 1 part
Amalaki 1 part
Musta 1 part
Vidanga 1 part
Cardamom 1 part
Cinnamon 1 part
Black Salt 1 part
Lavang 13 parts Lavang (Clove) is believed to
enhance circulation and
Nishottar 26 parts Formatted: Font: Cambria, 26 pt, Bold, Condensed by 0.75
improve agni.
pt, Kern at 14 pt
Sugar 39 parts
Formatted: Font: Cambria, 26 pt, Bold, Condensed by 0.75
pt, Kern at 14 pt
Pittahara formulations
Formatted: Font: Bold
Formatted: Body Text, Left
Trijata = Cinnamon, Cardamom, Bay leaves
Formatted Table
Chaturjata = Trijata+ Nagkesar Formatted: Space After: 6 pt
Formatted: Font: (Default) Calibri, 11 pt, English (United
States)
Chaturbeeja churna
Formatted: Font: (Default) Calibri, 11 pt, Not Italic, English
(United States)
States)
Ingredient Quantity Formatted: Font: (Default) Calibri, 11 pt, Not Italic, English
(United States)
Methi (fenugreek seeds) Trigonella Foenum-graecum 1 part
Formatted: Font: Not Bold, Not Expanded by / Condensed
Chandrashur (garden cress seeds) Lepidium sativum 1 part by
Kalajaji (black cumin seeds) Nigella sativa 1 part Formatted: Font: (Default) Calibri, 11 pt, English (United
States)
Yavanika/ Ajwain (Carom seeds) Trachyspermum ammi 1 part
(United States)
Used for: Vata imbalance, esp lower back and difficult menstruation Formatted: Tab stops: Not at 0.5" + 0.75" + 1" + 1.25"
+ 1.5" + 1.75" + 2" + 2.25" + 2.5" + 2.75" + 3" +
Standard dose: 2-3 g twice a day, before meals with warm water 3.25" + 3.5" + 3.75" + 4" + 4.25" + 4.5" + 4.75" + 5"
+ 5.25" + 5.5" + 5.75" + 6" + 6.25" + 6.5" + 6.75" +
7"
Punarnava Guggulu
States)
(United States)
41
Used for: Arthritis inflammation and pain,swelling, obesity Formatted: Font: Not Bold, English (United States), Not
Expanded by / Condensed by
Standard Dose: 2 tabs (250 mg each) twice a day with warm

KAA 106 | Page

water after meals Formatted: Body Text, Left
Ingredient Quantity
Punarnava 1 part
Devadaru 1 part
Guduchi 1 part
Haritaki 1 part
Punarnava is a potent heating
Guggulu 3 parts herb that helps reduce
swelling and inflammation.
Triphala Guggulu
Used for: Arthritis, sciatica, weight loss
Standard Dose: 2 tabs (250 mg each) twice a day with warm
water after meals
Ingredient Quantity
Haritaki 1 part
Vibhiitaki 1 part
Amalaki 1 part
Pippali 1 part
Guggulu 5 parts Guggulu is often used in
combination with other herbs
for a wide variety of ailments.
Amrutadi Guggulu (Kaishore Guggul)

Used for: Rheumatoid arthritis
Standard Dose: 2 tabs (250 mg each) twice a day with warm water after meals
42
Ingredient Quantity
KAA 106 | Page
Guduchi 1 part
Ginger 1 part
Patil 1 part
Black Pepper 1 part
Pippali 1 part
Haritaki 1 part
Vibhiitaki 1 part Amalaki or Amla is a potent
Amalaki 1 part healer that nourishes all seven
dhtus.
Vidanga 1 part
Guggulu 9 parts
43
KAA 106 | Page

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KAA 106

Dravya Guna Karma Shastra

KAA 106: Ayurvedic Herbology

2015 Kerala Ayurveda Academy | All rights reserved

For registration admissions@ayurvedaacademy.com

India: Athani, Aluva, Kerala 683 585

Ashwagandha .............................................................................................................. 2521

3. Bala .............................................................................................................................. 2622

Dravya Guna Karma Shastra ..................................................................................................... 5

6. Eranda (Castor) ............................................................................................................. 24

7. Shunthi (Ginger) ........................................................................................................... 24

Dravya .......................................................................................................................................... 5 Formatted: Default Paragraph Font, Check spelling and

Shad Rasa (The Six Tastes) ......................................................................................................... 10

Formatted: Default Paragraph Font, Check spelling and

The Bhoutic Composition of the Six Tastes ............................................................................ 11 grammar

Types of Veerya ...................................................................................................................... 14 Formatted ...

Anupanas for Each Dhtu ....................................................................................................... 20 Formatted ...

14. Musta (Nagarmotha, Nutgrass).................................................................................... 29 ...

Dravya Guna grammar

Dravyas are described in Seven categories

4. Vipaka (Post-Digestive Effect)

Dravya is more important than guna and karma

2. The Five Bhoutic Gunas

2. In the following conditions, which bhoutic guna would you use?

You will use herbs with ______ bhuta.

Classification According to the Karmas

Madanaphala, vacha and nishottar

Shad Rasa (The Six Tastes)

The Six Tastes

The Bhoutic Composition of the Six Tastes

The action of each taste depends on its bhoutic composition.

The Rasas and Their Effects on the Doshas

The Rasas Related to Dosha Vriddhi (the increase of dosha)

The Effect of the Mahabhutas on Dravyas

Vipaka (Post Digestive Effect)

According to the Charaka Samhita, vipaka is divided into three types:

Veerya is divided into two types:

Parts of the Plant Used

Various Forms Used in Treatment

Juice of the Herb)

When to Take Herbs

Emesis (Vomiting): Used in some digestive diseases.

Anupanas for Each Dhtu

2. What is the importance of using an anupana?

Part Used Root

Main Action Aphrodisiac, sedative, rasayana, antiaging, nervine, analgesic

Forms Used Decoction, arishtam, powder, ghritam, avaleha

Locally: Paste for healing wounds

Guna Dry, Light

Locally: The juice can be applied on painful joints as an analgesic

Works as an agnideepana and pachana as well as an antiflatulent. Because of this, it is used

8. Guduchi (Amrita, Gulwel)

Veerya Ushna (Heating)

Main Action Analgesic, antispasmodic, ama pachana, rejuvenative, stimulant

and honey strengthen the eyes

11. Katuki (Kutki)

12. Kumari (Aloe Vvera)

beneficial when applied to the eyes in case of infection

Locally: The paste is used to help heal wounds

14. Musta (Nagarmotha, Nutgrass)

malabsorption and indigestion

15. Nimba (Neem)

Forms Used Ghee, powder, asavam

Agnideepana, acts as a carminative (vta anulomana), analgesic and mild laxative