AYURVEDA NATURAL HERB DECOCTIONS
Ayurveda contains many different methods and forms o herbal preparation. All are designed for therapeutic effects, or to maintain the potencies of herbs in different manners.
The five main methods of herbal preparation-Pancha Kashaya
Raw herbs are generally prepared according to five basic methods of extraction:
• Swarasa- The fresh juice of the plant
• Kalka- The crushed pulp or paste of the plant
• Kwatha-Decoction
Phant- Hot infusion
• Hima-Cold infusion
Juice is the strongest; cold infusion the weakest. The rest all fall into a descending order of strength.
Decoction (Kwatha)
In Ayurveda Herbs are usually administered in the form of a decoction or hot infusion. The difference is that a decoction involves boiling the herbs over a low flame, while a hot infusion involves cooking them below the boiling point, or steeping them, bringing them to a boil and then removing them from heat.
The general rule for decoction in Ayurveda: one part dry herbs to sixteen parts water; about half an ounce of herbs per cup or 8 ounces of water. The herbs are then boiled over a low flame until the water is reduced to one quarter of its original amount (for example, four cups would be boiled down to one); the herbs are then strained and the liquid is used as a prepared decoction.
The resultant tea is then administered usually with other vehicles like honey or hot water. In Ayurveda the herbs are only boiled once and then discarded.
As per Ayurveda decoction method is most suitable for roots, stems, bark, and fruit- as harder portions of the plant require longer cooking to release their active components or essence of the herbs.
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