Description
Introduction
Maha sudarshan kwath is a liquid ayurvedic formulation which has been mentioned in ayurvedic classical texts. Kwath is a formulation which is made after boiling the ingredients in water and when it is reduced to 1/4th the quantity. Maha sudarshan kwath is also a kwath formulation which is best used for the treatment of every type of fever from acute to chronic fever, also it can treat pyrexia of unknown origin. Alone this medication can be given to the patient for treatment of chronic fever. In ayurveda for the treatment of fever it has been told first to digest the ama (Undigested toxins) from the body and then bring down the temperature so it will be helpful in digesting the ama dosha and also bring down the fever.
Ingredients Used in Maha Sudarshan Kwath
It has many ingredients which are mentioned below:
Sr. No. | Indian Name | Botanical Name | Parts Used | Quantity |
1. | Badi Harad | Terminalia chebula | Flower | 1 Part |
2. | Bahera | Terminalia belerica | Flower | 1 Part |
3. | Amla | Emblica officinalis | Flower | 1 Part |
4. | Haldi | Curcuma longa | Rhizome | 1 Part |
5. | Daruhaldi | Berberis aristata | 1 Part | |
6. | Choti Kateri | Solanum surattense | Whole Plant | 1 Part |
7. | Badi Kateri | Solanum indicum | Whole Plant | 1 Part |
8. | Kachoor | Curcuma zedoaria | Rhizome | 1 Part |
9. | Sonth | Zingiber officinale | Rhizome | 1 Part |
10. | Kali Maricha | Piper nigrum | Seed | 1 Part |
11. | Pippali | Piper longum | Flower | 1 Part |
12. | Pippali Mool | Piper longum | Root | 1 Part |
13. | Murva | Marsdenia tenacissima | Flower | 1 Part |
14. | Giloy | Tinospora cordifolia | Steem | 1 Part |
15. | Javasa | Alhagi camelorum | Whole Plant | 1 Part |
16. | Kutki | Picrorhiza kurrooa | Root | 1 Part |
17. | Pittapapada | Fumaria parviflora | Whole Plant | 1 Part |
18. | Nagarmotha | Cyperus rotundus | Root | 1 Part |
19. | Banfasha | Viola odorata | Whole Plant | 1 Part |
20. | Sugandhabala | Valeriana wallichii | Steem | 1 Part |
21. | Ajwain | Trachyspermum ammi | Seed | 1 Part |
22. | Indrayav | Holarrhena antidysenterica | Seed | 1 Part |
23. | Bharangi | Clerodendrum serratum | Leaf, Root | 1 Part |
24. | Shigru | Moringa oleifera | Seed | 1 Part |
25. | Fitkari | Aueminium sulphas | 1 Part | |
26. | Vacha | Acorus calamus | Root | 1 Part |
27. | Dalchini | Cinnamomum zeylanicum | Bark | 1 Part |
28. | Kamal | Nelumbo nucifera | 1 Part | |
29. | Khas | Vetiveria zizanioides | Root | 1 Part |
30. | Saphed Chandan | Santalum album | Steem | 1 Part |
31. | Atees | Aconitum heterophyllum | Root | 1 Part |
32. | Bala | — | Whole Plant | 1 Part |
33. | Shalparni | Desmodium gangeticum | Whole Plant | 1 Part |
34. | Kakoli | Lilium polyphyllum | Rhizome | 1 Part |
35. | Vaividang | Embelia ribes | Flower | 1 Part |
36. | Tagar | Valeriana wallichi | Root | 1 Part |
37. | Chitrak | Plumbago zeylanica | Root, Bark | 1 Part |
38. | Chirayta | Swertia chirata | Whole Plant | 27 Part |
39. | Vanshlochan | Bambusa arundinacea | 1 Part | |
40. | Devdaru | Cedrus deodara | 1 Part | |
41. | Chavya | Piper retrofractum | Steem | 1 Part |
42. | Patolpatra | Trichosanthes cucumerina | Leaf | 1 Part |
43. | Kalmegh | Andrographis paniculata | Whole Plant | 1 Part |
44. | Karanj Beej | Pongamia pinnata | Seed | 1 Part |
45. | Laung | Syzygium aromaticum | Seed | 1 Part |
46. | Kamal Phool | Nelumbium speciosum | Flower | 1 Part |
47. | Tejpatra | Cinnamomum tamala | Leaf | 1 Part |
48. | Talish Patra | Abies webbiana | Leaf | 1 Part |
49. | Javitri | Myristica fragrans | 1 Part | |
50. | Gurth | Saccharum officinarum | Rhizome | 500 Parts |
51. | Dhay ka Phool | Woodfordia fruticosa | Flower | 50 Part |
Ref. Ayurvedic Text – [ ayurveda sar sangraha ]
Description of The Ingredients
All the ingredients in this formulation have their own medicinal properties and combining the properties of all the ingredients will give certain medicinal properties to the formulation and its way of action. So that’s why we will be studying the medicinal properties of each ingredient.
1. Badi harad –
Fruit of the badi harad is used for making this formulation. It has been classified in subgroups such as haritkyadi varga, guduchyadi varga etc. It has 5 tastes except salty and is astringent dominant. It is light to digest and causes dryness in the body. Harad undergoes sweet taste conversion after digestion with a hot potency. It has effects on the body like sara (Which helps in promoting bowel movement), medhya (Improves mental strength), doshaghna (Acts as a natural detoxifying agent), lekhaniya (Fat scraping agent) etc.
2. Baheda
Baheda is classified in ayurveda in following subgroups such as jwarahara (Herbs which are used for the treatment of fever) Kasahara (Herbs relieving cough and cold), virechnopaga (Herbs used in virechana) etc. It has an astringent taste which is light to digest, Has a sweet taste conversion after digestion and potency of the baheda is hot but is cold in touch. Baheda helps in balancing the kapha and pitta dosha from the body.
3. Amla
It has been classified in jwar ghana (Herbs which are used to treat fever), kasaghna, virechnopaga etc. It is rasayan (Rejuvenating agent), dahahara (Relieves burning sensation) etc. amalaki has all the 5 tastes except salty and potency of the amla is cold with sweet taste conversion after digestion. It helps in balancing all the 3 doshas in the body.
4. Haldi
Haldi is known as the pramehaharnam (Herbs used in diabetes), vishanut (Useful in toxic conditions), aruchi nashini (Useful in anorexia) also Pitta rechak (Expels increased pitta out of the body) etc. It has bitter and pungent taste and is light to digest and is dry in nature. Potency of the haldi is hot and due to its hotness it balances vata and kapha dosha and due to the bitter taste it balances pitta dosha so helps in balancing all the dosha.
5. Daru haldi
It has been classified in subgroups such as lekhniya (Has a scraping quality), kandu ghana (Herbs relieves itching) etc. Taste of daru haldi has a bitter and astringent taste. It is light to digest and also causes dryness in the body. Potency of the daru haldi is hot and helps in balancing kapha and pitta dosha from the body. It helps in quick wound healing, it is anti-toxic etc.
6. Choti kateri
Whole plant of this herb is used in this formulation, It has been classified in subgroups such as kasahara (Herbs relieving cough), shothahara (Relieving inflammation), angmardprashmana (Herbs relieving body pain) etc. Due to its bitter, pungent and hot nature it can be used as an appetizer and carminative. It increases the pitta dosha and simultaneously reduces the kapha and vata dosha.
7. Badi kateri
Whole plant of this medication is used for making this formulation. It is light and dry in nature with bitter and pungent in taste. Taste conversion after digestion is pungent. Potency is also hot. It is kapha vata shamak (Pacifies kapha and pitta dosha due to its hot nature.
8. Kachoor
It is very useful in skin diseases, hemorrhoids, cough, asthma, abdominal tumors, Intestinal worm infestation and spleen enlargement. Kachoor has a pungent and bitter taste also the resultant taste of this herb is pungent. It has a light, piercing and odoriferous nature. Ignites the digestive fire and improves taste perception.
9. Sonth
Rhizome of this plant is used in this condition in dried form. It does not cause much heat in the body. It has been classified under the subgroups such as trupti ghana (Herbs useful in relieving Pseudo- satiation), arshoghna (Herbs treating piles) etc deepniya (Herbs used in improving digestion) etc. Dried form of ginger is oily or unctuous in nature with hot in potency. Helps in boosting metabolism and improves digestive strength.
10. Kali marich
Seeds of this herb is used for making this formulation, it has been classified under the subgroups such as shoolaprashmana (Herbs useful in pain relieving), krimighna (Herbs used for deworming). Potency of the marich is hot and is pungent and bitter in taste. Vipaka of this herb is pungent and helps in balancing the vata and kapha dosha and slightly increases the pitta dosha in the body.
11. Pippali
Long pepper is known as pippali. It is an anushnasheet in potency means it does not produce much heat in the body. Taste of this herb is pungent in taste. Pippali helps in balancing the vata and kapha dosha from the body. As it is anushna sheeta in nature so it does not increase pitta to a large extent in the body. It is useful for indigestion and relieves ama dosha from the body. Due to hot potency it is also used in respiratory tract disorders like asthma, cough, cold etc.
12. Pippali mool
Root of the pippali plant is used in this formulation which has pungent taste, hot in potency , undergoes pungent taste conversion after digestion. It helps in balancing kapha and vata doshas from the body so it will treat conditions like sinus and asthma, constipation, bloating, Gulmahara (Abdominal tumor). It is also useful in anorexia as it improves the taste. It has been classified in conditions like deepniya (Digestive), shoola prashmana (Pain relieving) etc.
13. Murva
It can be indicated in disorders such as kustha (Skin disorders), bleeding disorders, obesity, diabetes, urinary tract disorders, vomiting, fever, excessive thirst etc. It has a bitter, astringent taste, also heavy to digest but causes dryness in the body. Potency of murva is hot and undergoes pungent taste conversion after digestion. It helps in reducing all the 3 doshas from the body.
14. Giloy
Giloy is the best herb for the treatment of the fever as it is bitter in taste so helps in eliminating or balsamic the pitta dosha in the body. Taste conversion after digestion is sweet, due to hot potency it will be helpful in vata and kapha dosha balancing. Giloy is light to digest, oily or unctuous in nature. It acts as a rejuvenating agent and improves strength. Helps in relieving ama dosha from the body.
15. Javasa
Whole plant of javasa is used to reduce the fat of a person, in psychiatric conditions, Relieves confusion, can be used in skin conditions and bleeding disorders, also acts as an antiemetic. It is sweet, bitter and astringent in taste but the taste conversion after digestion is pungent. Potency of the javasa is cold and is light to digest. This herb is helpful in balancing the kapha and pitta dosha from the body.
16. Kutki
Kutki is bitter in taste but the resultant taste conversion after digestion is pungent. It is cold in potency so it balances pitta dosha and due to the pungent vipaka it balances kapha dosha. Traditionally it has been used for conditions like anorexia, indigestion, asthma or dyspnea, It is useful in restoring liver functions after the side effects of alcohol.
17. Pitta papda
This herb is best for the treatment of the fever of pitta origin, It helps in increasing the absorption, bowel binding so can be used in conditions like IBS or malabsorption syndrome. It is bitter in taste and the resultant taste after digestion is pungent. Pitta papda helps in balancing the kapha and pitta dosha in the body. It is also used for the burning sensation of the body, bleeding disorders etc.
18. Nagarmotha
Roots of the nagarmotha are used for making this formulation which has a bitter, pungent and astringent taste. Nagarmotha is light to digest, causes dryness, Potency of this herb is cool so balances pitta dosha. As it is light and dry in nature, it also balances kapha dosha. It is grahi (absorbent) in nature, improves digestion, and can be used in anorexia.
19. Banfasha
Whole plant of banfasha is used in this formulation, Taste of banfasha is pungent and bitter which is light to digest, Oily or unctuous in nature. Potency is hot and it helps in balancing the vata and pitta dosha from the body. It can be indicated for the good skin and to induce mobility, diarrhea, purgation and relieves constipation. Also useful in coughing, cold sheeta jwara etc.
20. Sugandh Bala
It has been classified under the groups in ayurveda such as sheeta prashmana (Cold relieving herbs), Tikta skandha (Bitter tasting herbs) etc. It can be used in psychiatric disorders, intoxication, epilepsy, eye disorders, headache etc. It is a promising remedy for hysteria. This herb can be used for disorders like sleeplessness, depression, psycho-spiritual problems, pain, and has some attention enhancing property.
21. Ajwain
This herb has been classified in subgroups like shulaprashmana (Herbs relieving colic pain), shatpushpadi varga, aushadi varga etc. It has a pungent and bitter taste. It is light to digest, dry in nature, piercing and strong in qualities. Taste conversion after digestion is pungent with hot potency. It helps in balancing the kapha and vata dosha and simultaneously increases pitta dosha.
22. Indrayava
Seeds of this plant are used for making this formulation and it is very famous to treat diarrhea, IBS etc. It is bitter and astringent in taste with light and dry in nature and it is also cold in potency. This herb undergoes pungent taste conversion after digestion and helps in balancing kapha and pitta dosha from the body.
23. Bharangi
It has been kept in groups like pureesh sangrahneeya (increase the bulk of feces), pippalyadi etc. It has a bitter and pungent taste with light to digest and dry in nature. It undergoes pungent taste conversion after digestion and it is hot in potency. It treats diseases such as shwashhara, gulmahara (Abdominal tumor), jwarahara (Fever), vatarakta (Gout), deepni (Improves digestion) etc.
24. Shigru
In ayurveda it has been kept in groups such as krimighna (Treat worm infestation), swedopag (Useful in sudation), Shirovirechnopag (Herbs used for nasal drops) etc. It is pungent and bitter in taste, light to digest also dry, piercing strong in nature. Potency of the shigru is hot and helps in balancing kapha and vata dosha.
25. Fitkari
It is used in the bhasma form known as sphatika bhasma . This bhasma is useful for treating wounds, infection and also acts as an anti-inflammatory agent. It is also used in eye problems, Treats acne and also has benefits in muscle cramps.
26. Vacha
It helps in improving speech and intelligence of a person. It has been kept in subgroups such as Lekhniya (Has scrapping quality), arshoghna (Herbs treating piles), Trupti Ghana (Herbs treating early satiation), asthapanopaga (Herbs used for decoction enema) etc. vacha has a pungent and bitter taste. Light to digest and is strong or piercing in nature. Helps in balancing kapha and vata dosha also have a special effect on the brain as it improves intelligence.
27. Dalchini
It is bitter, pungent and sweet in taste, light to digest. Potency of dalchini is hot and resultant taste conversion after digestion is pungent. It Increases salivation hence helps in improving digestion. It can be used in conditions like asthma, cold, sore throat, arthritis, bronchitis, eczema etc.
28. Kamal
It is varnya (Improve complexion), mutravirajniya (Impart proper color to urine) etc. lotus is astringent, sweet and bitter in taste. Potency of this herb is cold and is light to digest, unctuous and sticky in nature. This herb undergoes sweet taste conversion after digestion so helps in balancing kapha and pitta dosha. It is absorbent in nature so It will be helpful in chronic diarrhea, IBS etc.
29. Khas
Khas is an ayurvedic herb which has anti-inflammatory properties, antiseptic properties, sedative agent and also helps in treating joint pain. It has been kept in groups like varnya (Herbs improve complexion), Stanyajanana (Promotes lactation), chardinigrahan (Anti-emetic herbs) etc. shukra shodhan (Herbs with sperm cleansing and quality improving group) etc. It helps in pacifying vata and pitta dosha from the body.
30. Safed chandan
Chandan is sweet or bitter in taste with light to digest and drying in nature. It is coolant in nature with pungent taste conversion after digestion. Acharya charak has classified this herb in groups such as angmard prashmana (Relieves body ache), varnya (Herbs enhancing skin complexion), kandu ghana (Herbs relieving itching) etc.
31. Atees
Ativisha is pungent and bitter in taste, It is light to digest and dry in nature. Resultant taste conversion after digestion is pungent with hot in potency. It also helps in relieving toxicity. Atees will be helpful in balancing the kapha and pitta dosha and has a special effect as it relieves the toxicity from the body. Potency of atees is hot, it is deepni, pachni, ati sahara etc.
32. Bala
It provides strength to the body that’s why it is named as bala. Charak has kept this herb in groups like brihmaneeya (Herbs used to improve strength and nourishment), praja stahapan (Herbs promoting fetus health) etc. It has a sweet taste, heavy to digest and is unctuous or oily in nature. It helps in balancing all the three doshas in the body.
33. Shalparni
It is a herb which has been classified in groups such as angmardprashmana (Herbs relieve myalgia), shothara (Anti-inflammatory), balya (Herbs which improve strength), snehopag (Herbs used for Oleation) etc. This herb balances all the three doshas as it has sweet and bitter taste, heavy to digest with oily nature. It is indicated in diseases such as fever, dyspnoea, diarrhea etc.
34. Kakoli
Kakoli is sweet in taste, coolant in nature and resultant taste conversion after digestion is sweet. It is heavy to digest and is slimy in nature. Helps in increasing the sperm count, provides nourishment to the body. Increases breast production of breast milk. This herb is helpful in increasing kapha dosha and balances vata and pitta dosha.
35. Vaividang
Vidang is pungent and astringent in taste, light to digest also is dry and piercing in nature. Potency of the vaividang is hot and undergoes pungent taste conversion after digestion. Helps in relieving worm infestation and due to the hot potency it will balance the kapha and vata dosha. Flower of vidang is used for making this formulation.
36. Tagar
Acharya charak has classified this herb in the following subgroups such as sheetaprashmana (Cold relieving herbs), tikta skandha (Bitter tasting group of herb). It has a bitter, pungent and astringent taste. It is light to digest, slimy in nature. Tagar undergoes pungent taste conversion after digestion. It has a hot potency and helps in balancing the three doshas. Root of this plant is used for making of this formulation
37. Chitrak
Root and bark of chitrak is used for making this formulation. It helps in easing the movement of the intestinal tract, treats conditions like worm infestation, diabetes, headache, improves the appetite and treats anorexia and indigestion, relieves bloating, abdominal colic and bloating. Taste of chitrak is pungent and astringent. It is light to digest, drying in nature with piercing properties.
38. Chirayta
This herb has been used in the largest quantity for making this formulation. It can be used in conditions like anorexia, skin diseases like eczema etc. It helps in pacifying pitta and kapha dosha and cools down the body. Helps in treating chronic fever and heals cough and cold. Also helps in reducing the inflammation from the body etc. It is also helpful in reducing blood glucose levels.
39. Vanshalochan
Vanshlochan is the secretion from the bamboo planet and is stimulant, has a sweet taste, cooling in nature, expectorant. It is very effective for the treatment of debility, impotence, burning sensation, Tuberculosis and leprotic skin conditions. It also has an astringent taste. Light to digest, sharp and dry in nature. It is cooling in nature and has a sweet taste after digestion.
40. Devdaru
This herb has been kept in groups such as stanya shodhan (Breast milk cleansing herbs), anuvasanopag (Herbs used in oil enema) etc. It is also useful in balancing the vata dosha. It is bitter, pungent and astringent in taste with hot potency. Helps in balancing the vata and kapha dosha. Classically it is indicated in worm infestation, skin diseases, relieves ama dosha etc.
41. Chavya
Its stem has been used for making this formulation and it has been classified in subgroups such as truptighana (Helps in relieving satiation), arshoghana (Treats hemorrhoids), deepniya (Improves digestion) etc. It will be helpful in relieving abdominal pain etc. Taste of this herb is pungent and is light to digest and dry in nature. Potency is hot.
42. Patolpatra
Leaves of patol are used for making this formulation, It relieves excessive thirst (Trishna nigrahan) etc. taste is bitter and pungent, also it is light to digest and drying in nature. Potency of patol is hot and helps in balancing kapha and pitta dosha. It is good for skin, does not increase vata dosha, helps in improving taste, Helps in treating itching or other skin diseases.
43. Kalmegha
This herb is known as the bitter of bitters as it has a very bitter taste, light to digest. Helps in reducing vitiated kapha and pitta dosha from the body. This herb is very useful in treating conditions related to liver, worm infestation, skin diseases, fever etc. Helps in letting out the pitta dosha from the body.
44. Karanj beej
Seeds of pongamia pinnata are used for this formulation, It has been classified in subgroups such as kandu ghana (Herbs relieving itching), katuka skandha (Pungent tasting herbs) etc. It has a bitter, pungent and astringent taste with hot potency. It is light to digest and is piercing in nature. It helps in balancing the kapha and vata dosha in the body.
45. Laung
Laung bitter and pungent in taste, it is light to digest, oily and unctuous in nature. Resultant taste conversion after digestion is pungent. It is cold in potency and helps in balancing the kapha and pitta dosha. It helps in relieving excessive thirst, relieves bad breath and excessive skiminess of the oral cavity. It is good for the eyes and improves taste and digestion.
46. Kamal phool
Flowers of lotus are known as kamal phool which contain robinin (A glucoside). Lotus has been classified in groups such as varnya (Imparts color and complexion), mutravirajniya (Imparts proper color to urine). It is astringent, sweet and bitter in taste, Potency of lotus is cold and is light to digest and also sticky in nature. It helps in balancing the kapha and pitta dosha.
47. Tejpatra
Leaves of tejpatra are used in this formulation which has a pungent, bitter and sweet taste. It is light to digest, drying in nature, strong and piercing in nature. Tejpatra undergoes pungent taste conversion after digestion and potency is hot. It helps in reducing the vitiated kapha and vata dosha also increases pitta dosha. It cleanses the oral cavity and facial skin. It is also indicated in hemorrhoids, nausea, anorexia, rhinitis, Toxic conditions etc.
48. Talish patra
Leaves of this herb are used for formulation, These can be indicated in common cold, chronic bronchitis, asthma, hemoptysis, productive cough, etc. It acts as a bronchodilator, mucolytic, antitussive, expectorant, antiviral, antibacterial, carminative etc. It has a bitter and sweet taste, light to digest and strong and piercing in nature. Potency of talish patra is hot.
49. Javitri
It is the flower of the plant and has a bitter and pungent taste. Potency of this herb is hot so it helps in balancing the vata and kapha dosha. Resultant taste conversion after digestion is pungent and also helps in balancing the kapha and vata dosha. It helps in relieving excessive thirst, slimness of mouth, useful in throat pain, diabetes, and urinary tract disorders.
50. Gurh
Gurh is put in this formulation as a sweetening agent. Old jaggery helps in balancing the tridoshas from the body, decreasing the pitta dosha. It increases strength and acts as an aphrodisiac agent. Cleanses bladder and purifies blood.
51. Dhay ka phool
Flowers of dhatki are used as it helps in fermentation of kwath. It is astringent in taste, light to digest with drying nature. Potency of the dhatki is cold and taste conversion after digestion is pungent. It helps in balancing all the doshas from the body.
Method Of Preparation
Following method of preparation is used for making this formulation:
- All the ingredients are taken in desired quantity and boiled in water on a low flame
- When 1/4th water is remaining it is filtered out
- Jaggery and dhatki are added to the filtered decoction
- Store this and use it as required after a month
Medicinal Properties
It acts as an antipyretic (Relieves fever), ama pachak (Digests the toxins), neuroprotective properties (Generally in pyretic conditions), It has antimalarial, anti-typhoidal, anti-viral properties. Acts as a cardioprotective, hepatoprotective and spleen protective agent as it protects all these organs. Mahasudarshan kwath is an appetizer as it increases the appetite of a person, antioxidant and antipruritic (Relieves itching), diaphoretic (Induces perspiration).
Dosha Karma
It mainly helps in pacifying pitta dosha but it has effect on all the three dosha and balances them.
Dosage
It can be taken in the dose of 2.5 – 10 ml by children, 10-20 ml by adults.
Classical Indications
Classically it has been indicated in all types of fevers from acute to chronic fever.
Therapeutic Indications
It has been indicated in Every type of fever like – acute fever, chronic fever, fever of unknown etiology as it helps in balancing the pitta dosha from the body and also helps in digesting the ama dosha from all over the body. It is also used for treating conditions like loss of appetite which is linked with the fever, headaches, body aches all which are linked with the fever. It is also used for malaria, typhoid fever, jaundice, anemia, common cold etc.
Side Effects
It does not have any side effects
Conclusion
We can conclude that this is a liquid decoction preparation which acts as an antipyretic agent and can be used by anyone who is suffering from chronic or any type of fever. It is easily available from planet ayurveda, you can easily buy it if you are suffering from fever which you are not able to cure.
Note :- This is pure classical Ayurvedic medicine and should be strictly consumed only after prescription of an Ayurvedic doctor and to be taken under medical supervision only.
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