Palasha Kshara is an alkaline Ayurvedic medicine, in powder form. It is used in treatment of kidney, spleen and liver diseases. The medicine is in use since the time of Sushruta, that is since thousands of years.
Palash Kshar uses:
It acts as a natural diuretic. Hence useful to relieve dysurea (difficulty in urination) and urinary calculi.
It is useful to treat abdominal distension as in ascites, liver and spleen disorders.
It is used in Ayurvedic treatment Chronic fever, Oedema, toxic condition and slow poisoning, Malabsorption syndrome, Gastro-enteritis, anorexia, Dyspepsia and internal abscess.
It is also used as an ingredient in many Ayurvedic medicines.
Palash Kshar is used as ingredient in making Lohadi Rasayan, as per Charaka Samhita Chikitsasthana 1.3/15-23, wherein, iron leaves are heated to red hot and dipped in Palasa Ksharajala (mixed with water)
How long to use?
It can be used for a period of 2 – 3 months only.
Effect on Tridosha – It balances Kapha Dosha.
Palasha Kshar side effects:
Do not use this medicine for self medication.
This medicine has to be taken strictly under medical supervision only.
This medicine is best avoided in pregnant ladies and infants.
Since it has kshara as ingredient, this might affect the quality and quantity of sperm on long term use. Hence people undergoing medical treatment for low sperm count should exercise precaution. Watch here
Keep out of reach and sight of children.
Store in a dry cool place.
Palasha Kshara dose:
250 mg to 1 gram in divided dose, per day, along with Trikatu churna and rock salt, after food or as directed by Ayurvedic doctor.
Palasha Ksharam ingredients and how to make?
Completely developed banana stems are collected, cleaned well, dried completely in sunlight.
It is taken in a big iron pan and burnt completely in open air.
After it cools down on its own, the ash is collected and mixed with 4 times of water (6 times of water according to other reference) then mixed well, filtered with cloth, into an Iron vessel.
These contents are kept for one night as it is.
Next day morning the clear supernatent part of water is filtered with a cloth into another vessel.
This process of filtering is repeated for 3 – 4 times.
Then this water is heated over mild fire, till the water content gets totally evaporated.
White coloured Palasha Kshara is produced. It is stored in an air tight glass contained.
Another method of preparation as per Sahasrayoga:
Palasha whole plant is burnt in open air. 3.072 kg of ash is coolected, added with 12.288 liters of water, boiled and reduced to 3.072 liters.
It is filtered for 21 times with a four folded cloth, and boiled till it becomes solid.
It is then added with
Shankha choorna (conch powder) – 48 g
Sudha choorna – lime powder – 24 g
Shukti Choorna – 96 g
Shankha Bhasma – 192 g
The total mixture is heated till total moisture is lost, and preserved in heap of grains.
It is used for external application over piles.
Expiry date: – 5 years, if stored in air tight containers. Once the bottle containing this medicine is opened, it should be emptied within a month or two.
Reference: Sushruta Samhita Sutra Sthana 11/11, Sahasrayoga Kshara Prakarana 96
Ayurvedic medicines with Palasha Kshar as ingredient:
Chitrakadi Lepa – used in treating Mandala Kushta – Reference: Charaka Chikitsa Sthana 7/85-86
Mamsyadi Lepa – used in all skin diseases – Charaka Chikitsa Sthana 7