Parpatakamritadi Kashaya – Ingredients, Preparation, Ayurvedic Properties, Indications & Dosages

Introduction

Parpatakamritadi Kashaya is a group of three herbal decoction preparations described for Pittaja Jvara (fever caused by aggravated Pitta Dosha). The classical reference mentions three alternatives: Parpatakamritadi Kashaya, Drakshadi Kashaya and Kashmarya Kashaya. Each preparation has a different ingredient composition, but all three are indicated for Pittaja Jvara. The first preparation contains Parpataka (Fumaria parviflora), Guduchi (Tinospora cordifolia) and Amalaki (Phyllanthus emblica). The second contains Draksha (Vitis vinifera) and Aragvadha (Cassia fistula), while the third is prepared using Kashmarya or Gambhari (Gmelina arborea) alone. The ingredients are processed with sixteen times water and reduced to one-eighth of the initial volume. The filtered decoctions are administered lukewarm. These three preparations offer different combinations of Ayurvedic properties. Parpataka (Fumaria parviflora), Guduchi (Tinospora cordifolia) and Amalaki (Phyllanthus emblica) are described for Jvarahara (helping manage fever) and Pitta Shamaka (pacifying aggravated Pitta) actions. Draksha (Vitis vinifera) and Aragvadha (Cassia fistula) provide cooling and bowel-regulating properties, while Kashmarya (Gmelina arborea) is described for its Jvarahara and Daha Prashamana (relieving burning sensations) actions.

Classical Reference

पर्पटामृतधात्रीणां क्वाथः पित्तज्वरापहः ।
द्राक्षारग्वधयोश्चापि काश्मर्यस्याथवा पुनः ॥ (Sahasrayogam)

The shloka describes three alternative decoctions for Pittaja Jvara (fever caused by aggravated Pitta Dosha). The first is prepared from Parpataka, Amrita and Dhatri, corresponding to Parpataka (Fumaria parviflora), Guduchi (Tinospora cordifolia) and Amalaki (Phyllanthus emblica). The second is prepared from Draksha (Vitis vinifera) and Aragvadha (Cassia fistula). The third uses Kashmarya or Gambhari (Gmelina arborea) as the sole herbal ingredient.

The expression “Atha Va” indicates an alternative preparation. Therefore, the three combinations are prepared separately and are not mixed into one decoction.

Ingredients and Quantity

The three preparations have separate ingredient combinations.

1. Parpatakamritadi Kashaya

Parpataka – Fumaria parviflora (whole plant): 1 part
Guduchi / Amrita – Tinospora cordifolia (stem): 1 part
Amalaki / Dhatri – Phyllanthus emblica (fruit): 1 part
Water – 16 times the combined quantity of all ingredients.

2. Drakshadi Kashaya

Draksha – Vitis vinifera (fruit): 1 part
Aragvadha – Cassia fistula (fruit pulp): 1 part
Water – 16 times the combined quantity of all ingredients.

3. Kashmarya Kashaya

Kashmarya / Gambhari – Gmelina arborea (root): 1 part
Water – 16 times the quantity of the ingredient.

Method of Preparation

Parpatakamritadi Kashaya

Clean Parpataka (Fumaria parviflora), Guduchi (Tinospora cordifolia) and Amalaki (Phyllanthus emblica) and prepare their coarse powders.
Combine all three ingredients in equal proportions.
Add sixteen times the combined quantity of water to the herbal mixture.
Boil over a mild flame until the liquid reduces to one-eighth of its original volume.
Filter the decoction through a clean cloth to remove the solid residue.
Allow the preparation to reach a lukewarm temperature before administration.

Drakshadi Kashaya

Clean Draksha (Vitis vinifera) and Aragvadha (Cassia fistula) and prepare the ingredients suitably for decoction preparation.
Combine both ingredients in equal proportions.
Add sixteen times the combined quantity of water.
Boil over a mild flame until the liquid reduces to one-eighth of its original volume.
Filter the decoction through a clean cloth.
Administer the preparation in a lukewarm state.

Kashmarya Kashaya

Clean the prescribed quantity of Kashmarya (Gmelina arborea) root and prepare a coarse powder.
Add sixteen times its quantity of water.
Boil over a mild flame until the liquid reduces to one-eighth of its original volume.
Filter the decoction through a clean cloth.
Allow it to reach a lukewarm temperature before administration.

Dose

Parpatakamritadi Kashaya: 40 ml twice daily (BD).
Drakshadi Kashaya: 40 ml twice daily (BD).
Kashmarya Kashaya: 40 ml twice daily (BD).

The dose and duration should be adjusted by the prescribing physician according to the patient’s age, digestive capacity and clinical condition.

Ayurvedic Properties of the Ingredients

1. Parpataka (Fumaria parviflora)

Parpataka (Fumaria parviflora) possesses Tikta Rasa (bitter taste), Laghu Guna (light quality) and Sheeta Virya (cooling potency), with Katu Vipaka (pungent post-digestive effect). It is described as Pittashamana (pacifying aggravated Pitta), Jvarahara (helping manage fever), Dahahara (relieving burning sensations) and Trishnahara (relieving excessive thirst). Its cooling properties make it suitable for the first combination intended for Pittaja Jvara.

2. Guduchi / Amrita (Tinospora cordifolia)

Guduchi (Tinospora cordifolia) possesses Tikta Rasa (bitter taste) and Kashaya Rasa (astringent taste), with Laghu (light) and Snigdha (unctuous) qualities. It has Ushna Virya (heating potency) and Madhura Vipaka (sweet post-digestive effect). It is described as Jvarahara (helping manage fever), Tridoshahara (pacifying all three Doshas), Rasayana (supporting nourishment and rejuvenation) and Deepana (supporting appetite).

3. Amalaki / Dhatri (Phyllanthus emblica)

Amalaki (Phyllanthus emblica) possesses five tastes, with the exception of Lavana Rasa (salty taste), and is predominantly Amla Rasa (sour taste). It has Laghu (light) and Ruksha (dry) qualities, Sheeta Virya (cooling potency) and Madhura Vipaka (sweet post-digestive effect). It is described as Tridoshahara (pacifying all three Doshas), Rasayana (rejuvenating), Pittashamana (pacifying aggravated Pitta) and Dahaprashamana (relieving burning sensations). It has cooling and nourishing properties.

4. Draksha (Vitis vinifera)

Draksha (Vitis vinifera) possesses Madhura Rasa (sweet taste) and Kashaya Rasa (astringent taste), with Snigdha (unctuous) and Sara (promoting movement) qualities. It has Sheeta Virya (cooling potency) and Madhura Vipaka (sweet post-digestive effect). It is described as Vata-Pittahara (pacifying Vata and Pitta), Brimhana (nourishing the body), Dahahara (relieving burning sensations) and Trishnahara (relieving excessive thirst).

5. Aragvadha (Cassia fistula)

Aragvadha (Cassia fistula) possesses Tikta Rasa (bitter taste) and Madhura Rasa (sweet taste), with Guru Guna (heavy quality), Sheeta Virya (cooling potency) and Katu Vipaka (pungent post-digestive effect). It is described as Mridu Virechana (mild laxative), Pittahara (pacifying aggravated Pitta) and Kaphahara (pacifying aggravated Kapha).

6. Kashmarya / Gambhari (Gmelina arborea)

Kashmarya (Gmelina arborea) possesses Tikta Rasa (bitter taste), Kashaya Rasa (astringent taste) and Madhura Rasa (sweet taste). It is described with Guru Guna (heavy quality), Ushna Virya (heating potency) and Katu Vipaka (pungent post-digestive effect). It is described as Tridoshahara (pacifying all three Doshas), Jvarahara (helping manage fever), Dahahara (relieving burning sensations) and Trishnahara (relieving excessive thirst). These properties explain its inclusion as a separate single-herb preparation for Pittaja Jvara.

Ayurvedic Mode of Action

The three preparations are described for Pittaja Jvara (fever involving aggravated Pitta Dosha), but each provides a different combination of Ayurvedic properties.

Parpatakamritadi Kashaya: Parpataka (Fumaria parviflora) provides Sheeta Virya (cooling potency) and Jvarahara (fever-managing) action. Guduchi (Tinospora cordifolia) supports the combination through its Jvarahara and Tridoshahara (pacifying all three Doshas) properties, while Amalaki (Phyllanthus emblica) adds cooling and Pittashamana (Pitta-pacifying) actions.
Drakshadi Kashaya: Draksha (Vitis vinifera) provides Madhura Rasa (sweet taste), Sheeta Virya (cooling potency) and Dahahara (relieving burning sensations) properties. Aragvadha (Cassia fistula) adds Mridu Virechana (mild laxative) action and Pittahara (Pitta-pacifying) properties.
Kashmarya Kashaya: Kashmarya (Gmelina arborea) is described for Jvarahara (fever-managing), Dahahara (relieving burning sensations) and Trishnahara (relieving excessive thirst) actions. Its use as a single-herb decoction offers a simpler alternative within the three combinations.

Indications

All three preparations are indicated for Pittaja Jvara (fever caused by aggravated Pitta Dosha).

Parpatakamritadi Kashaya: Pittaja Jvara (Pitta-dominant fever).
Drakshadi Kashaya: Pittaja Jvara (Pitta-dominant fever).
Kashmarya Kashaya: Pittaja Jvara (Pitta-dominant fever).

Pathya (Wholesome Diet and Practices)

Prefer freshly prepared, light and easily digestible meals.
Include rice gruel, soft-cooked foods and suitable soups according to digestive capacity.
Maintain adequate hydration with safe drinking water.
Choose foods that are comfortable to digest and avoid excessive dietary heat.
Take sufficient rest and avoid strenuous physical activity during fever.
Maintain regular meal timings and resume the usual diet gradually as appetite improves.
Monitor body temperature and seek medical advice if fever persists.

Apathya (Diet and Practices to Avoid)

Avoid excessively spicy, oily, deep-fried and heavily processed foods.
Avoid excessive intake of sour and fermented foods if they aggravate symptoms.
Avoid alcohol and smoking.
Avoid overeating and prolonged fasting.
Limit exposure to excessive heat and direct sunlight.
Do not take laxatives or other medicines without medical advice, particularly when dehydration is present.

Precautions

The three preparations should be administered under the guidance of a qualified Ayurvedic physician, who can select the appropriate combination according to the patient’s condition.
The specified dose is 40 ml twice daily for each preparation; the duration should be determined by the physician.
Aragvadha (Cassia fistula) has mild laxative action. It requires particular care in patients with loose stools, dehydration or electrolyte imbalance.
Fever may arise from infections and other conditions requiring specific diagnosis and treatment. Persistent or high fever, breathing difficulty, confusion, severe weakness, dehydration or worsening symptoms require prompt medical assessment.
These decoctions should not replace prescribed medicines or necessary medical treatment.

Conclusion

Parpatakamritadi Kashaya describes three alternative herbal decoctions for Pittaja Jvara (fever caused by aggravated Pitta Dosha). The first combines Parpataka (Fumaria parviflora), Guduchi (Tinospora cordifolia) and Amalaki (Phyllanthus emblica); the second combines Draksha (Vitis vinifera) and Aragvadha (Cassia fistula); and the third uses Kashmarya (Gmelina arborea) alone. Their Jvarahara (fever-managing), Pittashamana (Pitta-pacifying), Dahahara (relieving burning sensations) and other described properties explain their place in the Ayurvedic approach to Pitta-dominant fever. The classical verse presents these as separate alternatives, allowing the physician to select a suitable preparation according to the patient’s condition.