Triphaladi Kashaya (5) – Ingredients, Preparation, Ayurvedic Properties, Indications & Dosages

Introduction

Triphaladi Kashaya is a classical Ayurvedic decoction indicated for Prameha (a group of metabolic and urinary disorders characterized by excessive or abnormal urination). The primary formulation consists of Triphala, Devadaru, and Mustaka, with honey used as the classical additive. The combination brings together digestive, Kapha-reducing, cleansing, and metabolic-supportive properties that are relevant to the Ayurvedic understanding of Prameha. The formulation also has an alternative preparation known as Kutajadi Kashaya, in which Kutaja, Asana, Daruharidra, Musta, and Triphala are combined in the prescribed proportions. Both preparations share Triphala as a major component and are described for Prameha. The alternative formulation introduces additional astringent and bitter herbs, giving it a somewhat different therapeutic profile. The classical description therefore provides two related decoctions for the same clinical indication. Their selection can be individualized according to Dosha involvement, Agni, Bala, urinary manifestations, and the overall presentation of Prameha.

Classical Reference

त्रिफलादारुदार्व्यब्दक्वाथः क्षौद्रेण मेहापहः ।
कुटजासनदार्व्यब्दफलत्रयभवोऽथवा ॥ (Sahasrayogam)

The decoction prepared from Triphala, Devadaru, and Mustaka, administered with honey, is described as useful in Prameha. Alternatively, a decoction prepared from Kutaja, Asana, Daruharidra, Mustaka, and Triphala may be used.

The verse establishes the two formulation options and identifies their application in Meha/Prameha.

Ingredients

1. Triphaladi Kashaya

The ingredients are taken in the proportions specified in the formulation:

1. Triphala – 3 parts
   • Haritaki (Chebulic Myrobalan) – Terminalia chebula
   • Bibhitaki (Beleric Myrobalan) – Terminalia bellirica
   • Amalaki (Indian Gooseberry) – Phyllanthus emblica
2. Devadaru (Himalayan Cedar) – Cedrus deodara – 1 part
3. Mustaka (Nut Grass) – Cyperus rotundus – 1 part
4. Water – 16 parts of the total herbal mixture
5. Madhu (Honey) – added at the time of administration

2. Kutajadi Kashaya – Alternative Formulation

The alternative preparation contains:

1. Kutaja (Kurchi) – Holarrhena pubescens – 1 part
2. Asana (Indian Kino Tree) – Pterocarpus marsupium – 1 part
3. Daruharidra (Indian Barberry) – Berberis aristata – 1 part
4. Musta (Nut Grass) – Cyperus rotundus – 1 part
5. Triphala – 3 parts
   • Haritaki (Terminalia chebula)
   • Bibhitaki (Terminalia bellirica)
   • Amalaki (Phyllanthus emblica)
6. Water – 16 parts of the total herbal mixture
7. Madhu (Honey) – added at the time of administration

Method of Preparation

1. Preparation of Triphaladi Kashaya

• Clean all the ingredients thoroughly and remove foreign material.
• Prepare a coarse powder (Yavakuta) of Triphala, Devadaru, and Mustaka.
• Take Triphala in 3 parts and Devadaru and Mustaka in 1 part each.
• Transfer the coarse powder to a suitable vessel.
• Add 16 parts of water to the total quantity of the herbal mixture.
• Boil the preparation over suitable heat.
• Continue boiling until the original volume is reduced to one-eighth.
• Remove from heat after achieving the required reduction.
• Filter the decoction through a clean cloth.
• Allow it to cool to a suitable lukewarm temperature.
• Add Madhu (honey) immediately before administration.

2. Preparation of Kutajadi Kashaya

Kutaja, Asana, Daruharidra, Musta, and Triphala are converted into coarse powder and taken according to the prescribed proportions. Sixteen parts of water are added to the total herbal mixture and the preparation is boiled until the volume is reduced to one-eighth. It is then filtered through a clean cloth and allowed to cool to a suitable temperature. Honey is added before administration.

Freshly prepared Kashaya is preferred for therapeutic use.

Dose and Administration

• Dose: 40 ml twice daily (BD).
• Madhu (Honey) is used as the classical additive.
• The dose and duration should be individualized according to the patient’s age, Agni, Bala, Dosha status, urinary symptoms, and clinical condition.

Ayurvedic Properties of the Ingredients

1. Triphala

Triphala consists of Haritaki (Terminalia chebula), Bibhitaki (Terminalia bellirica), and Amalaki (Phyllanthus emblica). It is an important Ayurvedic combination traditionally used to support digestion, elimination, and Dosha balance. Haritaki supports proper bowel function and digestive activity, Bibhitaki has astringent and Kapha-regulating properties, while Amalaki provides a cooling and nourishing influence. Together, the three fruits provide a broad metabolic and digestive foundation. As Triphala forms three parts of the formulation, it represents the principal herbal component of Triphaladi Kashaya.

2. Devadaru

Devadaru (Cedrus deodara) is an aromatic and pungent herb traditionally associated with Kapha-Vata regulation. Its light and penetrating qualities support the management of excessive Kapha and sluggish physiological processes. Its inclusion in Triphaladi Kashaya adds a warming and Kapha-reducing component to the otherwise predominantly astringent and bitter formulation.

3. Mustaka

Mustaka (Cyperus rotundus) is traditionally valued for its Deepana (supporting digestive activity), Pachana (supporting metabolic processing), and Grahi (absorbent) properties. It is frequently used in Ayurvedic preparations involving digestive disturbances and impaired metabolism. In Triphaladi Kashaya, Mustaka complements Triphala and Devadaru by supporting digestive function and helping address the Agni-related component of Prameha.

4. Kutaja

Kutaja (Holarrhena pubescens) is traditionally associated with astringent properties and is widely used in Ayurvedic management of disorders involving excessive intestinal secretions and impaired gastrointestinal function. In Kutajadi Kashaya, its astringent character contributes to the formulation’s overall drying and Kapha-regulating profile.

5. Asana

Asana (Pterocarpus marsupium) is an astringent medicinal tree traditionally used in Ayurvedic preparations concerned with Prameha and metabolic disorders. Its Kashaya (astringent) quality is relevant to conditions characterized by excessive fluidity or increased secretions. Its inclusion gives Kutajadi Kashaya a stronger astringent component than the primary Triphaladi formulation.

6. Daruharidra

Daruharidra (Berberis aristata) is predominantly bitter and is traditionally used for Pitta-Kapha disorders and metabolic disturbances. It supports digestive and cleansing processes and is frequently included in formulations directed toward disorders involving impaired metabolism. In Kutajadi Kashaya, it complements Asana, Kutaja, and Musta while reinforcing the bitter and astringent therapeutic profile.

7. Madhu

Madhu (Honey) is the classical additive in both formulations. It possesses sweet and astringent taste and is traditionally regarded as light and Kapha-reducing. Its inclusion is particularly relevant in a formulation intended for Prameha, where Kapha and Meda-related abnormalities may form an important part of the Ayurvedic pathogenesis.

Ayurvedic Mode of Action

Triphaladi Kashaya is primarily oriented toward correcting Kapha predominance, impaired Agni, and excessive metabolic accumulation involved in the Ayurvedic pathogenesis of Prameha. Triphala provides the principal digestive and eliminative foundation. Haritaki, Bibhitaki, and Amalaki collectively support proper metabolic processing and Dosha balance. Mustaka contributes Deepana-Pachana properties, while Devadaru provides a light, penetrating, and Kapha-reducing influence., Honey further supports the Kapha-reducing character of the preparation. The combined action creates a formulation directed toward reducing excessive Kapha, supporting Agni, and maintaining appropriate metabolic and urinary function. The alternative Kutajadi Kashaya has a more pronounced bitter and astringent composition. Kutaja and Asana provide strong astringent components, Daruharidra contributes bitterness, and Musta and Triphala support digestion and metabolism. This combination provides a different therapeutic emphasis while retaining the same classical indication of Prameha.

Role in Prameha

Prameha represents a broad group of Ayurvedic disorders involving abnormalities of urine and metabolism. Ayurveda associates its pathogenesis particularly with disturbance of Kapha, Meda, Kleda, and impaired metabolic function, although the specific Dosha involvement varies among different types of Prameha. The composition of Triphaladi Kashaya is consistent with a Kapha-Meda and Agni-oriented therapeutic approach. Mustaka supports digestive activity, Devadaru helps address Kapha-related heaviness and obstruction, while Triphala supports digestion and elimination. The alternative Kutajadi Kashaya adds Kutaja, Asana, and Daruharidra, providing stronger astringent and bitter influences. Such differences allow the physician to select a formulation according to the patient’s specific presentation rather than treating all cases of Prameha identically.

Alternative Kutajadi Kashaya

Kutajadi Kashaya is specifically mentioned as an alternative formulation for Prameha. Its composition includes Kutaja, Asana, Daruharidra, Musta, and Triphala. The combination of astringent drugs such as Kutaja and Asana with bitter Daruharidra and digestive Musta provides a formulation directed toward excessive Kleda, Kapha, and metabolic disturbance. Triphala maintains the digestive and eliminative foundation. The two preparations should therefore not be regarded as completely interchangeable in every patient. Their selection can be based on Dosha predominance, Agni, Kleda, Meda involvement, urinary features, and associated digestive manifestations.

Indications

Triphaladi Kashaya is classically indicated for:

• Prameha (metabolic and urinary disorders)

The alternative Kutajadi Kashaya is also indicated for:

• Prameha (metabolic and urinary disorders)

The indication is directly supported by the classical verse and the supplied formulation reference.

Classical Corroboration

The same formulation is described in Chakradatta – Prameha Chikitsa 35:20 This reference further establishes Triphaladi Kashaya and its alternative formulation within the classical Ayurvedic management of Prameha.

Precautions

• The formulation should be used under the guidance of a qualified Ayurvedic physician.
• Dose and duration should be individualized according to Dosha, Agni, Bala, age, and clinical presentation.
• Prameha requires appropriate assessment of blood glucose, renal function, hydration status, and other relevant clinical parameters where indicated.
• Patients using glucose-lowering medicines should not independently discontinue or alter their prescribed treatment when beginning an Ayurvedic formulation.
• Individuals with significant digestive weakness should be assessed before using bitter, astringent, or Kapha-reducing preparations.
• Excessive thirst, vomiting, dehydration, altered consciousness, severe weakness, or markedly increased urination requires prompt medical evaluation.
• Honey should be added after the decoction has cooled to a suitable temperature rather than being mixed into a very hot preparation.

Conclusion

Triphaladi Kashaya (5) is a classical Ayurvedic decoction described for Prameha, consisting primarily of Triphala, Devadaru, and Mustaka, with honey as the classical additive. Triphala provides the principal digestive and eliminative foundation, Mustaka supports Deepana-Pachana, and Devadaru contributes a light and Kapha-reducing influence. The classical reference also describes Kutajadi Kashaya as an alternative formulation containing Kutaja, Asana, Daruharidra, Musta, and Triphala. Its stronger bitter and astringent composition provides a distinct therapeutic profile while retaining Prameha as the principal indication. Both preparations are made by reducing 16 parts of water to one-eighth, filtered, and administered at 40 ml twice daily with honey. The formulation is additionally documented in Chakradatta, Prameha Chikitsa 35:20, supporting its classical position in the Ayurvedic management of Prameha.