Ayurveda Codex›Formulations›Kashaya

Last verified: April 2026

Kashaya

काषाय — Kashaya — "Decoction; that which is extracted by boiling"

Kashaya is the classical Ayurvedic decoction — herbs boiled in sixteen times their weight of water until the water reduces to one-quarter. Faster-acting than Churna and more accessible than Ghrita. The standard preparation for acute conditions and for water-soluble compound extraction. Sharangadhara Samhita documents four decoction types for different therapeutic intensities.

Important noticeThis page documents what classical Ayurvedic texts record about Kashaya preparations. This is not medical advice. Which formulation is appropriate requires assessment by a qualified practitioner (BAMS or MD Ayurveda). Full disclaimer →
Definition
Herbs coarsely broken (not powdered) and boiled in sixteen times their weight of water until one-quarter remains. The standard Kvatha (hot decoction) ratio: 16:4. Sharangadhara Samhita documents three additional types — Svarasa (fresh juice), Kalka (paste), and Hima (cold infusion) — each preserving different classes of active compounds.

The four classical Kashaya types

Svarasa (fresh juice) — least processed, preserves heat-labile compounds. Used in Medhya Rasayana protocols for Brahmi and Shankhpushpi.

Kalka (paste) — fresh herb ground to paste, administered directly or used as anupana. More concentrated than Svarasa.

Hima (cold infusion) — soaked in cold water overnight, strained without heating. For heat-sensitive aromatic herbs. Documented for cooling Pitta conditions.

Kvatha (hot decoction) — the standard Kashaya. 16 parts water to 1 part herb, boiled to one-quarter.

Sharangadhara Samhita, Madhyama Khanda 1.3–6
"Shodasha bhage jale kshiped dravyam ekabhagam ca / Paaced chatusbhagashesham — kvathayam etaduchyate." Translation: "Place one part herb in sixteen parts water. Boil until one-quarter remains. This is Kvatha." The standard ratio documented in all classical pharmacy texts.
1
Coarse breaking: Herbs broken to approximately chickpea size — not finely powdered. This allows even extraction without making water turbid.
2
Soaking: Roots and barks soaked overnight; leaves and flowers soaked briefly before boiling.
3
Boiling and reduction: Brought to boil, then simmered until water reduces to exactly one-quarter. Gentle simmering preserves volatile compounds. More concentrated: reduce to one-eighth.
4
Straining and administration: Strained through cloth while warm. Administered warm — not hot, not cold. Prepared fresh and used within one day.
Commercial preparations
Modern licensed manufacturers produce liquid Kashaya and Kashaya Churna (dry decoction extracts). API specifies extractive values and specific gravity for quality assessment.

Classical prescription criteria

Indicated when: Active principles require water extraction; condition is acute and requires faster action than Churna; condition involves heat or inflammation where the liquid base is therapeutic; Panchakarma preparatory protocols (Purvakarma).

Standard dose: 60–100ml twice daily typically, adjusted by condition and constitution. Classical texts specify warm administration — cold Kashaya reduces absorption and therapeutic efficacy.

Anupana: Kashaya is taken with specific vehicles — warm water for digestive conditions; honey for Kapha; ghee for Vata; plain warm for Pitta conditions.

Example Kashaya preparations

Dashamoola KashayaTen-root decoction — primary Vata compound. Charaka Samhita, Sutrasthana.
Guduchi KashayaTinospora decoction for Jwara and immune conditions.
Triphala KashayaThree-fruit decoction for digestive conditions and Virechana vehicle.
Punarnavadi KashayaPunarnava compound for Shotha (oedema) and kidney conditions.
Mahathiktaka KashayaBitter compound for Pitta-type skin conditions and blood purification.