Bharangyadi Kvatha churanam

By Sheela Rani Chunkath

Making kashayams or decoctions of herbs is a dying art. Even a simple decoction of dried ginger to be made at home seems too much of an effort. Many of my friends always ask me “Is it not available in tablet form?” I have asked my vaidyar this question and she tells me that often the process of making the powder or churanam into tablets could make it less effective and sometimes the powder has to be taken with an anupanam or adjuvant, for example, taleesadi churanm is very effective when taken with honey.

In this article, I am going to be telling you about a very effective kashayam made from some of the important herbs of the ayurvedic pharmacopeia. This kashayam is made from a kvatha churanam of the herbs. Kvatha churanam is the compounded coarse powders of the herbs. This coarse powder is used to make the decoction or kashayam. Some ready to use bottled kashyams are available but I prefer to make the kashayam fresh at home whenever it is possible. It tastes fresh and is probably more effective. The kvatha churanams are readily available in most ayurvedic pharmacies.

My favourite kashayam, though I think I must be some kind of masochist to call it my favourite, is Bharangyadi kvatha churanam. It defines bitterness. But it is extremely effective against miscellaneous fevers, especially those called pyrexias of unknown origin. Normally I try sudarshan tablets if I have a fever, but if the fever persists after a day or two I try Bharangyadi kashayam and the fever normally disappears. Since fevers especially prolonged ones can be due to a number of reasons do consult a good vaidyar if these home remedies are not effective. Bharangyadi kvatha churanam has been written up in the Sahasara Yogam, the favorite medical text of the Kerala vaidyars, in the part dealing with kashaya prakarna.

Bharangyadi kashayam is a digestive, carminative, appetiser, antiperiodic, expectorant, and antihelmintic. It is used in fevers, coughs and bronchitis. It is also used to expel thread and round worms.

The kashayam gets its name from Bharngi (Sanskrit) also called beetle killer roots. In Tamil it is popularly known as Chiruthekku. The roots are knotty and contain alkaloids. These alkaloids are said to be effective against fevers, colds and malarial fevers. The kvatha churanam also contains Bhunimba (Sanskrit) or Nilavembu (Tamil) which is one of the main ingredients in Sudarshan tablets, also effective against fevers about which I have written in an earlier article.

The other ingredients are musta (Sanskrit) or nut grass tubers. Also called korai kizhangu in Tamil it is the bane of organic farmers. A very persistent ‘weed’, it is almost impossible to destroy because the tubers go deep into the soil and cannot be got rid off by normal weeding processes. Many vegetable farmers switch to growing paddy for a season and flood the soil with water hoping to get rid of this persistent ‘weed’. Nevertheless this is one of the important herbs in the Ayurvedic pharmacoepia. I remember my dad telling me that cats and dogs dig up these roots and eat them when they feel unwell. I remember thinking it was one of those apocryphal stories but maybe animals do know about simple remedies.

The other ingredient in the kvatham is coriander seeds, again coarsely powdered and added to the mixture. Available in almost every Indian kitchen it is an excellent digestive, has antibilious properties, and is a diuretic. It is also a refrigerant in that it has cooling properties. Instead of green tea which is expensive and a Chinese import, I prefer my kothamalli tea. I get organic coriander seeds and even keep them in my office. I boil half a teaspoon of coriander seeds in water, strain and have a nice aromatic cup of desi coriander tea. When most people who visit you in your office are over 40 and many are diabetic this is a safe refreshment to offer. Takes care of hospitality and health.

The other ingredients of the kvatham are Parpata, Durlabha, Sunthi, Pippalli, Brihati and Guducci (all Sanskrit names)

Sunthi or dried ginger makes an excellent tea too. Powder dried ginger, add half a teaspoon to a glass of water, boil and strain. Add palm candy and you have both an excellent digestive and a cold remedy.

To make the Bharangyadi kashayam take about 30 grams of the Bharangyadi kvatha churanam and boil it in about 450ml of water. Reduce to about one fourth ie to about 100ml. You will now have a brown vile tasting kashayam. The normal dosage is 30 to 60ml twice or thrice a day. Start slow and see if your body agrees with it.

If you are plagued by unexplained fevers with no obvious physiological problems and you have been taking antibiotics without great effect you could try this time tested remedy.

--- The writer was earlier Health Secretary, Govt. of Tamil Nadu and is currently CMD, TN Industrial Investment Corporation. She can be reached at Sheelarani.arogyamantra@gmail.com. Earlier articles can be accessed at http://arogyamantra.blogspot.com/