Maha Rasnadi Kashayam (Valiya Rasanadi Kashayam)
Rasnairandadi Kashayam (Cheriya Rasnadi Kashayam)
Chiruvilwadi Kashayam
Varanadi Kashayam
Nishakathakadi Kashayam
Guggulu Thikthakam Kashayam
Aarogya Herbal Infusion
Bruhath Manjishtadi Kashayam
Kaanchanara Kashayam
Punarnavadi Kashayam
Sukumaram Kashayam
Gandharvahastadi Kashayam
Preparing and taking a kashayam
This is the format the classical texts describe most often, and the instruction is precise in a way modern supplements are not. A kashayam is measured, generally diluted with an equal part of warm water, and taken in relation to a meal — most often before it. The label carries the direction for that particular preparation, and it differs between them.
The taste is strong, and there is no writing around it; better known before ordering than after. If you are buying for someone who will not persist with a bitter liquid twice a day, the same recipes sit on the Tablets shelf and are the more realistic choice.
Three practical points
- Measure it — These are not taken by the capful. A measuring cap and the label direction — the dose is smaller than most people expect.
- Dilute it — Usually with warm water, as directed. Part of the traditional preparation rather than a way of softening the taste.
- Before food, generally — Most classical kashayams are taken before eating. Check the pack; a few are not.
Always read the label and directions on the pack you receive, and speak with your physician before starting anything new — particularly if you are pregnant, nursing, managing a health condition or taking prescription medicine.