Patoladi Kashaya (9) – Ingredients, Preparation, Ayurvedic Properties, Indications & Dosages

Introduction

Patoladi Kashaya is an Ayurvedic herbal decoction described for the management of Pitta-Kapha Jvara (fever involving Pitta and Kapha Doshas), Kandu (itching), Tvak Dosha (skin disorders), Visphota (blistering eruptions), Visha (poisoning) and Visarpa (an acute spreading skin condition). Its composition combines bitter-tasting herbs, cooling ingredients and plants used in Ayurveda for the management of fever and skin disorders. Triphala is included in a larger proportion, while the remaining ingredients are used in equal parts. The preparation is administered as a filtered liquid obtained by boiling the herbs in water.

Classical Reference

पटोलत्रिफलारिष्टगुडूचीमुस्तचन्दनैः समूर्वारोहिणीपाठारजनीधन्वयासकैः ॥
कषायं पाययेदेभिः श्लेष्मपित्तज्वरापहम् । कण्डूत्वग्दोषविस्फोट विषवीसर्पनाशनम् ॥ (Sahasrayogam)

The verse describes a decoction prepared from Patola (Trichosanthes cucumerina), Triphala, Nimba (Azadirachta indica), Guduchi (Tinospora cordifolia), Musta (Cyperus rotundus), Chandan (Santalum album), Murva (Marsdenia tenacissima), Katuki (Picrorhiza kurroa), Patha (Cissampelos pareira), Rajani (Curcuma longa) and Duralabha (Fagonia cretica). It is indicated for fever involving Kapha and Pitta Doshas, itching, skin disorders, blistering eruptions, poisoning and Visarpa (an acute spreading skin condition).

The shloka highlights the use of this combination for conditions involving fever, itching and eruptive skin complaints. Its bitter-tasting ingredients are described in Ayurveda for their role in Pitta-Kapha management, while its cooling components complement the preparation’s use in conditions presenting with heat and skin irritation. The classical indications also include Visha (poisoning) and Visarpa (an acute spreading skin condition), which require appropriate assessment according to the nature and severity of the condition.

Commentary: Chakradatta, Visarpa-Visphota Chikitsa, 53:23–24; Bhaishajya Ratnavali, Visphota Chikitsa Prakaranam, 58:4–5, where a similar preparation is described as Patola Triphaladi Kvatha.

Ingredients of Patoladi Kashaya

The ingredients are used in the following proportions:

1. Patola — Trichosanthes cucumerina: 1 part
2. Triphala — a combination of Haritaki (Terminalia chebula), Bibhitaki (Terminalia bellirica) and Amalaki (Phyllanthus emblica): 3 parts
3. Nimba — Azadirachta indica: 1 part
4. Guduchi — Tinospora cordifolia: 1 part
5. Musta — Cyperus rotundus: 1 part
6. Chandana — Santalum album: 1 part
7. Murva — Marsdenia tenacissima: 1 part
8. Katuki — Picrorhiza kurroa: 1 part
9. Patha — Cissampelos pareira: 1 part
10. Haridra — Curcuma longa: 1 part
11. Duralabha — Fagonia cretica: 1 part
12. Water — 16 times the combined quantity of the herbal ingredients.

Method of Preparation

• Take the specified quantities of all the ingredients and prepare a coarse powder.
• Add water in a quantity equal to 16 times the combined weight of the herbal ingredients.
• Boil the mixture over a controlled flame until the liquid reduces to one-eighth of its initial volume.
• Filter the decoction through a clean cloth to remove the solid residue.
• Allow it to reach a comfortably lukewarm temperature before administration.

Prepare the decoction hygienically and use it fresh whenever possible.

Dose and Administration

• Dose: 40–80 ml.
• Administration: Lukewarm.

The dose should be selected according to the patient’s age, digestive capacity, strength, symptoms and overall health. The quantity and frequency require individual assessment.

Ayurvedic Properties of the Ingredients

1. Patola (Trichosanthes cucumerina): A bitter-tasting herb used in Ayurvedic management of Pittaja disorders and skin disorders.
2. Triphala — Haritaki (Terminalia chebula), Bibhitaki (Terminalia bellirica) and Amalaki (Phyllanthus emblica): This three-fruit combination supports digestive function and is used in preparations intended to assist overall Dosha management.
3. Nimba (Azadirachta indica): Known for its bitter taste and use in Ayurveda for itching and skin disorders.
4. Guduchi (Tinospora cordifolia): A bitter herb used in the management of fever and for supporting general health.
5. Musta (Cyperus rotundus): Described as bitter and astringent, with use in fever management and digestive complaints.
6. Chandana (Santalum album): Known for its cooling properties and use in preparations intended to soothe sensations of heat.
7. Murva (Marsdenia tenacissima): A bitter medicinal plant included in the combination for its role in the overall Ayurvedic approach to Pitta-Kapha disorders, and it is also used in blood disorders.
8. Katuki (Picrorhiza kurroa): A strongly bitter herb used in Ayurvedic management of Pittaja symptoms and fever.
9. Patha (Cissampelos pareira): A medicinal plant described in Ayurveda for its bitter properties and use in selected digestive and fever conditions.
10. Haridra (Curcuma longa): A pungent, bitter herb widely used in Ayurveda for its skin health-enhancing, anti-inflammatory and antiseptic properties.
11. Duralabha (Fagonia cretica): Described as bitter and astringent, with cooling properties that complement the other ingredients that promote overall wellness.

Ayurvedic Mode of Action

• Blood Purification and Eruption Control (Rakta Shodhana)The synergistic bitter and astringent profiles of Patola, Nimba, Haridra, Katuki, and Murva clear toxic buildup from the blood tissue (Rakta Dhatu). This halts eruptive skin manifestations, reduces inflammatory flare-ups, and relieves persistent itching.
• Thermoregulation and Fever Resolution (Jvarahara & Sheeta Virya)Guduchi, Musta, Patha, and Duralabha work alongside the intense cooling action of Chandana to reduce systemic core temperature, dissipate burning sensations, and regulate fevers driven by Pitta.
• Metabolic Clearing and Dosha Balance (Ama Pachana)Triphala provides the baseline digestive support necessary to process accumulated metabolic toxins (Ama). By correcting core digestive fire without aggravating Pitta, it prevents recurring inflammation and maintains overall doshic equilibrium.

Indications

Patoladi Kashaya is described in the classical reference for:

• Pitta-Kapha Jvara: Fever involving Pitta and Kapha Doshas.
• Kandu: Itching.
• Tvak Dosha: Skin disorders.
• Visphota: Blistering eruptions.
• Visha: Poisoning.
• Visarpa: An acute spreading skin condition.

Pathya and Apathya

1. Pathya (Supportive Dietary and Lifestyle Measures)

• Prefer freshly prepared, easily digestible meals suited to the patient’s appetite and condition.
• Maintain adequate fluid intake unless a treating clinician has advised fluid restriction.
• Follow gentle skin care and keep affected areas clean.

2. Apathya (Measures to Limit)

• Avoid foods that worsen digestive discomfort or do not suit the patient’s condition.
• Limit excessive heat exposure and strenuous activity during fever.
• Avoid scratching the blistering or itchy skin lesions, as this can damage the skin and increase the risk of infection.

Precautions

• Pregnancy, breastfeeding, childhood and concurrent medication use need individual assessment before use.

Conclusion

Patoladi Kashaya is a multi-herb decoction described in Ayurvedic literature for Pitta-Kapha Jvara (fever), Kandu (itching), Tvak Dosha (skin disorders), Visphota (eruptive skin disease), Visha (poisoning) and Visarpa (spreading skin disorders). Its combination of bitter herbs and cooling ingredients provides Ayurvedic importance for these indications. Accurate identification of the ingredients, hygienic preparation and appropriate professional supervision are essential for its safe use.