Triphaladi Kashaya (1) – Ingredients, Preparation, Ayurvedic Properties, Indications & Dosages

Introduction

Triphaladi Kashaya is a classical Ayurvedic decoction indicated primarily for Jvara (fever) and Kasa (cough). The formulation combines Triphala with Nimba bark, Yashtimadhu, Kantakari, Brihati, and Masura dal. These ingredients provide a combination of bitter, astringent, sweet, and pungent characteristics that support the management of fever and associated respiratory manifestations. The formulation contains Triphala as its principal component, while Nimba contributes a bitter and cleansing influence. Yashtimadhu provides a soothing and nourishing component, whereas Kantakari and Brihati are traditionally associated with respiratory disorders and Kapha-related conditions. Masura dal adds an astringent component to the preparation. Cow’s ghee is used as the classical additive, providing an unctuous element to the decoction. Triphaladi Kashaya is therefore a comparatively focused formulation in which digestive, Dosha-balancing, respiratory-supportive, and restorative properties are brought together for conditions presenting primarily with fever and cough.

Classical Reference

त्रिफला पिचुमन्दत्वक् मधुकं बृहतीद्वयम् ।
 समसूरदलः क्वाथः सघृतो ज्वरकासापहा ॥ (Sahasrayogam)

The decoction prepared from Triphala, Nimba bark, Yashtimadhu, both Brihati group herbs, and Masura dal, when administered with ghee, is traditionally described as alleviating Jvara (fever) and Kasa (cough). The verse directly establishes the principal therapeutic purpose of this formulation and highlights the importance of ghee in its administration.

Ingredients

1. Triphala – 3 parts
• Haritaki (Chebulic Myrobalan) – Terminalia chebula
• Bibhitaki (Beleric Myrobalan) – Terminalia bellirica
• Amalaki (Indian Gooseberry) – Phyllanthus emblica
2. Nimba bark (Neem Bark) – Azadirachta indica – 1 part
3. Yashtimadhu (Licorice) – Glycyrrhiza glabra – 1 part
4. Kantakari (Yellow Berried Nightshade) – Solanum xanthocarpum – 1 part
5. Brihati (Indian Nightshade) – Solanum indicum – 1 part
6. Masura dal (Red Lentil) – Lens culinaris – 1 part
7. Water – 16 parts of the total quantity of herbal ingredients
8. Cow’s ghee – added at the time of administration

Triphala is composed of three fruits: Haritaki, Bibhitaki, and Amalaki. Kantakari and Brihati belong to the same botanical genus and together form an important respiratory component of the formulation.

Method Of Preparation

• Clean all the ingredients carefully and remove foreign matter.
• Prepare a coarse powder of the dried herbal ingredients.
• Take Triphala in the proportion of 3 parts and the remaining ingredients in 1 part each.
• Transfer the coarse powder into a suitable vessel.
• Add 16 parts of water to the total quantity of the herbal mixture.
• Boil the preparation over mild to moderate heat.
• Continue boiling until the initial volume is reduced to one-eighth.
• Remove the preparation from the heat after achieving the required reduction.
• Filter the decoction through a clean cloth to remove the residual herbal material.
• The resulting Kashaya should be administered in a lukewarm state.
• Cow’s ghee should be used as the classical additive at the time of administration.

Freshly prepared Kashaya is generally preferred for therapeutic administration.

Dose And Administration

• Dose: 40 ml twice daily (BD).
• The decoction should preferably be administered lukewarm.
• Cow’s ghee is the classical additive.
• The dose and frequency should be adjusted according to the patient’s age, digestive capacity, strength, Dosha predominance, and clinical condition.

Ayurvedic Properties Of The Ingredients

1. Triphala

Triphala consists of Haritaki (Terminalia chebula), Bibhitaki (Terminalia bellirica), and Amalaki (Phyllanthus emblica). It provides a balanced combination of three fruits with predominantly astringent, sour, and bitter tastes. Triphala is traditionally used to support digestion, elimination, and physiological balance. Haritaki (Terminalia chebula) has a prominent astringent and digestive profile and is commonly incorporated into formulations aimed at maintaining proper gastrointestinal function. Bibhitaki (Terminalia bellirica) has astringent properties and is particularly associated with Kapha regulation. Amalaki (Phyllanthus emblica) has a cooling character and provides a nourishing component to the combination. Together, the three fruits provide a broad digestive and Dosha-balancing foundation for Triphaladi Kashaya.

2. Nimba Bark

Nimba (Azadirachta indica) bark is predominantly bitter and is traditionally used in conditions involving aggravated Pitta and Kapha. Its light and bitter properties support the Ayurvedic approach of reducing excessive accumulation and promoting internal cleansing. Its presence in Triphaladi Kashaya is especially relevant to the formulation’s use in fever, where bitter herbs are commonly incorporated according to the clinical presentation.

3. Yashtimadhu

Yashtimadhu (Glycyrrhiza glabra) possesses a predominantly sweet taste and soothing properties. It is traditionally used to support the respiratory and gastrointestinal mucosa and is frequently included in formulations for cough and irritation of the throat. In Triphaladi Kashaya, Yashtimadhu provides a softer and more nourishing component alongside the bitter and astringent ingredients.

4. Kantakari

Kantakari (Solanum xanthocarpum) is an important Ayurvedic herb used in respiratory disorders, particularly those involving Kasa (cough) and Kapha accumulation. Its pungent and bitter characteristics support the reduction of excessive Kapha and respiratory secretions. Its inclusion explains the classical relevance of Triphaladi Kashaya in cough occurring alongside fever.

5. Brihati

Brihati (Solanum indicum) is traditionally used in respiratory and Kapha-dominant conditions. It complements Kantakari and contributes to the respiratory-supportive character of the formulation. The combination of Brihati and Kantakari provides a specific focus on the respiratory component of the formulation rather than restricting its action to fever alone.

6. Masura Dal

Masura dal (Lens culinaris) is red lentils. It has an astringent character and is traditionally described with properties that can support conditions involving excessive secretions and tissue fluid disturbance. Its inclusion alongside the medicinal herbs gives the formulation a distinctive combination of herbal and dietary-origin ingredients.

7. Cow’s Ghee

Cow’s ghee is the specified additive for Triphaladi Kashaya. It provides an unctuous and nourishing quality and balances the relatively light, bitter, and astringent character of several ingredients in the formulation. Its use is particularly important from the Ayurvedic perspective because the classical verse specifically describes the decoction as Sa-Ghrita, meaning administered with ghee.

Ayurvedic Mode Of Action

Triphaladi Kashaya can be understood as a formulation directed toward the combined disturbance of Agni, Kapha, and Pitta, particularly when these factors manifest as fever with respiratory symptoms. Triphala supports proper digestive and eliminative functions, while Nimba provides a predominantly bitter influence suitable for conditions in which Pitta and Kapha require regulation. The bitter and astringent ingredients help maintain a lighter therapeutic profile.

Kantakari and Brihati provide the principal respiratory dimension of the formulation. Their traditional use in cough and Kapha-dominant respiratory disorders complements the fever-oriented action of Nimba and Triphala. Yashtimadhu contributes soothing and supportive properties, particularly for the throat and respiratory tract. Masura adds an astringent component, while cow’s ghee introduces Snigdha (unctuous) and nourishing qualities. Thus, the formulation does not depend on a single action but combines digestive support, Dosha regulation, respiratory support, and nourishment.

Role in Jvara

Jvara (fever) is the principal indication mentioned for Triphaladi Kashaya. In Ayurveda, Jvara is regarded as a systemic condition involving Dosha disturbance and impairment of normal metabolic functions. The formulation contains several ingredients traditionally used in fever management, particularly bitter drugs such as Nimba and the three fruits of Triphala. Their inclusion provides a therapeutic approach directed toward maintaining digestion and regulating aggravated Doshas. The formulation is therefore particularly relevant when fever is accompanied by digestive disturbance, Kapha accumulation, or associated cough. However, the selection of any Ayurvedic formulation should depend on the stage and type of Jvara and the patient’s overall clinical status.

Role in Kasa

The classical shloka specifically identifies Kasa (cough) as another indication of Triphaladi Kashaya. Kantakari (Solanum xanthocarpum) and Brihati (Solanum indicum) are the principal respiratory herbs in the formulation. Both are traditionally used for Kapha-related respiratory manifestations. Yashtimadhu (Glycyrrhiza glabra) adds a soothing component that complements the respiratory action of the formulation.

Consequently, Triphaladi Kashaya has particular relevance when cough accompanies fever, especially when the presentation contains features of Kapha involvement.

Indications

Triphaladi Kashaya is classically indicated for:

• Jvara (fever)
• Kasa (cough)

These indications are directly supported by the classical verse. The formulation may be selected according to the Dosha predominance, Agni, strength of the patient, stage of illness, and associated manifestations.

Precautions

• The formulation should be used under the supervision of a qualified Ayurvedic physician.
• Dose and duration should be individualized according to the patient’s age, strength, Agni, Dosha status, and clinical presentation.
• Excessive or unsupervised use should be avoided, particularly in individuals with poor digestive tolerance.
• Patients with persistent or high-grade fever should undergo appropriate medical assessment to determine the underlying cause.
• Fever accompanied by breathing difficulty, chest pain, altered consciousness, severe dehydration, or prolonged deterioration requires prompt medical attention.
• Individuals taking regular medicines should consult their physician before adding concentrated herbal preparations.
• Cow’s ghee should be added appropriately at the time of administration rather than being boiled together with the decoction unless specifically directed by a physician.

Conclusion

Triphaladi Kashaya is a classical Ayurvedic decoction composed of Triphala, Nimba bark, Yashtimadhu, Kantakari, Brihati, and Masura dal. Its formulation brings together digestive, bitter, astringent, soothing, and respiratory-supportive properties. The classical shloka specifically identifies Jvara (fever) and Kasa (cough) as its therapeutic indications. Triphala provides the foundation of the formulation, Nimba contributes a bitter and cleansing influence, while Kantakari and Brihati strengthen its respiratory relevance. Yashtimadhu provides a soothing component and cow’s ghee adds an unctuous and nourishing quality. Prepared by reducing 16 parts of water to one-eighth, the decoction is traditionally administered at 40 ml twice daily, with cow’s ghee as the specified additive.