Kashaya (decoction)

A water-based decoction of herbs. The third potency-rank of Sharangadhara’s five Kalpana (preparations), after Svarasa and Kalka.

Standard method (Pada-shesha)

1. Take herbs (powdered or coarsely cut)
2. Add 16 × the herb weight of water (some lineages: 8×, depending on herb density)
3. Boil on medium-low heat in an open vessel
4. Reduce to ¼ of the starting volume (Pada-shesha = “remainder of one quarter”)
5. Strain through fine cloth while hot

The 16:1 starting ratio and ¼ reduction yields a final Kashaya that is 4 times the dry herb weight.

For Sneha-paka, the Kashaya is the Drava. For internal use, the Kashaya is taken in 50-100 ml doses, fresh.

A Kashaya does NOT keep — drink it within 6 hours of preparation, or refrigerate up to 48 hours.