Nirgundyerandadi Kashaya / Shulhara Kashaya (1) – Ingredients, Preparation, Ayurvedic Properties, Indications & Dosages

Introduction

Nirgundyerandadi Kashaya, also known as Shulhara Kashaya, is an Ayurvedic herbal decoction described for Shula (pain). Its composition brings together herbs valued for their roles in Vata management, musculoskeletal comfort, swelling management and digestive support. The formulation contains Nirgundi (Vitex negundo), Eranda (Ricinus communis), Sahachara (Barleria prionitis), Gokshura (Tribulus terrestris), Shveta Punarnava (Trianthema portulacastrum), Rakta Punarnava (Boerhavia diffusa), Panchakola, Haritaki (Terminalia chebula), Shigru (Moringa oleifera) and Kulattha (Macrotyloma uniflorum). The preparation is administered with Kshara (alkaline preparation), Hingu (Ferula asafoetida) and Saindhava Lavana (rock salt), according to the prescribed formulation. Its use is guided by the location and nature of pain, the patient’s strength and the underlying cause of the symptoms.

Classical Reference

निर्गुण्ड्येरण्डकोरण्ट गोक्षुरद्विपुनर्नवैः ।
पंचकोलाभयाशिग्नुकुलत्थैश्च  शृतं जलम् ।।
सक्षारहिंगुलवणं सर्वशूलविनाशनम् ।। (Sahasrayogam)

Water is boiled with Nirgundi (Vitex negundo), Eranda (Ricinus communis), Koranta or Sahachara (Barleria prionitis), Gokshura (Tribulus terrestris), the two varieties of Punarnava, Panchakola, Abhaya or Haritaki (Terminalia chebula), Shigru (Moringa oleifera) and Kulattha (Macrotyloma uniflorum). The prepared decoction is administered with Kshara (alkaline preparation), Hingu (Ferula asafoetida) and Saindhava Lavana (rock salt). The formulation is described for Shula (pain)

Ingredients

1. Nirgundi (Vitex negundo) – 1 part
2. Eranda (Ricinus communis) – 1 part
3. Sahachara (Barleria prionitis) – 1 part
4. Gokshura (Tribulus terrestris) – 1 part
5. Shveta Punarnava (Trianthema portulacastrum) – 1 part
6. Rakta Punarnava (Boerhavia diffusa) – 1 part
7. Panchakola – 5 parts in total, comprising:
   • Pippali (Piper longum) fruit
   • Pippalimula (Piper longum) root
   • Chavya (Piper retrofractum)
   • Chitraka (Plumbago zeylanica)
   • Shunthi (Zingiber officinale)
8. Haritaki (Terminalia chebula) – 1 part
9. Shigru (Moringa oleifera) – 1 part
10. Kulattha (Macrotyloma uniflorum) – 1 part
11. Water – 16 times the total quantity of the herbal mixture

Method Of Preparation

• Take the prescribed quantities of the dried herbal materials and prepare a coarse powder.
• Place the powder in a suitable vessel and add water in a quantity equal to 16 times the total herbal mixture.
• Boil the mixture over controlled heat until the liquid is reduced to one-eighth of its original volume.
• Filter the decoction through a clean cloth to remove the solid residue.
• Administer the prepared Kashaya (decoction) in a lukewarm state.
• Add Kshara, Hingu (Ferula asafoetida) and Saindhava Lavana according to the specific formulation instructions.

Dose And Administration

• Dose: 40 ml twice daily.
• Form: Lukewarm decoction.
• Additives: Kshara, Hingu (Ferula asafoetida) and Saindhava Lavana, as prescribed.

The dose and duration should be selected by a qualified Ayurvedic physician after assessing the patient’s symptoms, age, strength, medical history and concurrent medicines.

Ayurvedic Properties of the Herbs

• Nirgundi (Vitex negundo): Valued for its Vata-Kapha pacifying properties and use in Ayurvedic management of pain, stiffness and swelling.
• Eranda (Ricinus communis): Considered useful in Vata management and commonly included in Ayurvedic formulations for painful musculoskeletal conditions.
• Sahachara (Barleria prionitis): Used in Ayurvedic formulations for Vata-dominant conditions, discomfort and restricted movement.
• Gokshura (Tribulus terrestris): Known for Mutrala (diuretic) action and its use in supporting urinary function and associated pain.
• Shveta Punarnava (Trianthema portulacastrum) and Rakta Punarnava (Boerhavia diffusa): Valued in Ayurvedic approaches to Shotha (swelling) and fluid regulation.
• Panchakola: Recognised for Deepana (supporting appetite and digestive activity) and Pachana (helping process toxins (Ama), or incompletely processed metabolic material) actions. It alleviates abdominal pain.
• Haritaki (Terminalia chebula): Used to support regular bowel function and normal digestive activity.
• Shigru (Moringa oleifera): Valued in formulations intended to assist with pain, stiffness and swelling.
• Kulattha (Macrotyloma uniflorum): Known for Kapha-reducing properties and use in selected Ayurvedic formulations for urinary and musculoskeletal conditions.

Shula

Shula (pain) is an important symptom in Ayurveda and can occur in the abdomen, joints, muscles, back and other parts of the body. Its presentation may include aching, cramping, stiffness, restricted movement or intermittent discomfort. Vata Dosha (the principle governing movement and nervous activity) is frequently considered during the assessment of pain, particularly when symptoms include stiffness, variable intensity or restricted mobility. Assessment also considers the location and onset of pain, aggravating factors, associated symptoms, digestive status and the patient’s overall strength. This helps the physician distinguish different presentations and select an appropriate treatment approach. Pain arising from muscular strain, joint disorders, urinary conditions, abdominal disease or an acute surgical problem requires evaluation according to its cause.

Ayurvedic Mode Of Action

Nirgundyerandadi Kashaya is described as a Shulhara formulation, meaning a preparation intended to help relieve pain. Its composition is understood through the following Ayurvedic actions:

• Vata management: Nirgundi (Vitex negundo) and Eranda (Ricinus communis) are valued for their use in Vata-dominant presentations of pain and stiffness.
• Support in swelling: Shveta Punarnava (Trianthema portulacastrum) and Rakta Punarnava (Boerhavia diffusa) are used in Ayurvedic approaches to Shotha (swelling).
• Musculoskeletal support: Sahachara (Barleria prionitis) and Shigru (Moringa oleifera) are valued in formulations for discomfort and restricted movement.
• Digestive support: Panchakola is included for its Deepana and Pachana properties, which are considered when assessing Agni (digestive and metabolic capacity).
• Role of the additives: Kshara, Hingu (Ferula asafoetida) and Saindhava Lavana form part of the prescribed combination and should be used in the specified quantities.

The overall approach is to select the formulation according to the patient’s presentation rather than treating every type of pain in the same way.

Pathya And Apathya

Pathya (Supportive Measures)

• Follow regular meal timings and choose food suited to digestive capacity.
• Maintain adequate hydration unless fluid intake has been restricted for a medical reason.
• Practise gentle movement and stretching when appropriate for the underlying condition.
• Maintain a regular sleep schedule and avoid prolonged positions that aggravate pain.
• Follow the physician’s advice regarding activity, diet and treatment duration.

Apathya (Measures To Limit)

• Avoid activities that clearly worsen the pain.
• Limit excessive physical exertion during an acute painful episode.
• Avoid changing the dose or combining the decoction with additional alkaline preparations without professional advice.
• Do not delay medical assessment when pain is severe, sudden or persistent, or occurs with fever, vomiting, fainting, blood in the urine or stool, or abdominal rigidity.

Precautions

• Nirgundyerandadi Kashaya should be used under the supervision of a qualified practitioner.
• The quantity of Kshara (alkaline preparation), Hingu (Ferula asafoetida) and Saindhava Lavana (rock salt) should be controlled, particularly in people with kidney disease, hypertension or restrictions on sodium intake.
• Pregnancy, breastfeeding, chronic medical conditions and concurrent medication use require individual assessment before treatment.
• Sudden severe abdominal pain, chest pain, new weakness or numbness, a hot swollen joint, or pain following a significant injury requires prompt medical evaluation.

Conclusion

Nirgundyerandadi Kashaya, also known as Shulhara Kashaya, is an Ayurvedic decoction described for Shula (pain). Its combination of Nirgundi (Vitex negundo), Eranda (Ricinus communis), Sahachara (Barleria prionitis), Gokshura (Tribulus terrestris), the two varieties of Punarnava, Panchakola, Haritaki (Terminalia chebula), Shigru (Moringa oleifera) and Kulattha (Macrotyloma uniflorum) reflects an approach that considers pain, movement, swelling and digestive status. Correct identification of the herbal sources, careful preparation and individual assessment are essential for appropriate use. The formulation can be considered within a supervised Ayurvedic treatment plan alongside suitable medical evaluation of the underlying cause of pain.