Dashamula Decoction (Dashamoola Kashaya)

Modern description

A decoction of Dashamoola, useful in balancing Vata, reducing inflammation, and promoting digestion.

Purpose

Used as base to cook Haritaki fruits.

Indications

• Inflammatory conditions, respiratory disorders, fever, generalized body ache, musculoskeletal pain, post-partum care, edema, cough, asthma, digestive weakness, anorexia
• Arthritis
• Headache
• Puerperal problems
• Parkinson's disease
• Gout
• Muscle spasm
• Lower back ache
• Bronchitis
• Migraine
• Gouty arthritis

Karma

• Vatahara
• Shothahara
• Pachana
• Deepana
• Balya
• Anti-inflammatory
• Analgesic
• Diuretic
• Expectorant
• Anti-rheumatic
• Anti-paralytic
• Tridoshahara

Key ingredients

• Each herb 1 part
• Agnimantha root
• Shyonaka root
• Patala root
• Gambhari root
• Brihati root
• Kantakari root
• Gokshura root
• Shalaparni root
• Prishnaparni root. All herbs are typically used in equal quantities.

Adult dose

48-96 ml (approximately 1/4 cup to 1/2 cup)

Pediatric dose

25-50 ml (adjust based on age and weight)

Preparation steps

• Collect the roots of the ten Dashamula herbs: Bilva, Agnimantha, Shyonaka, Patala, Gambhari, Brihati, Kantakari, Gokshura, Shalaparni, and Prishnaparni.
• Ensure the roots are clean and free from any impurities.
• Pound each root individually to obtain a coarse powder.
• Take equal quantities of each of the ten herbs' coarse powders.
• Mix the powders together.
• In a big vessel, combine the mixed powder with 16 times the amount of water (e.g., 25 grams of powder with 400 ml of water).
• Boil the mixture until the water is reduced to one-quarter of the original amount (e.g., 400 ml reduced to 100 ml).
• Filter the decoction through a sterile cloth or sieve.
• The Kashayam is now ready for use. It is best used hot and fresh.

Safety contraindications

• Not recommended during pregnancy without professional guidance. Avoid in conditions with severe pitta aggravation.