Avleha and taila

Avleha and taila

Content

•       Definition of avleha and taila

•       Method of preparation of avleha and taila

•       Characteristics of avleha and taila

Objective

At the end of this lecture, student will be able to

•       Define avleha and taila

•       Explain the method of preparation of avleha and taila

Avleha

Leha or avleha is a semi solid preparation of drugs which is prepared by boiling the prescribed swarasa, drug or decoction with sugar/jaggery

Composition:

Ø    Kasaya or other liquids

Ø   Jaggery/ sugar

Ø   Powder/pulp of prescribed drugs

Ø   Ghee or oil and honey                                             

Method of preparation:

Ø   Either jaggery or sugar is dissolved in the liquid

Ø  Strained to remove the foreign particles

Ø  Resultant solution is boiled over a moderate flame till the paka becomes thready

Ø  It can be confirmed when the paka is pressed between fingers or sinks in water without getting dissolved easily

Ø  Subsequently fine powder of drugs are added in small quantities and stirred continuously to get a homogenous mixture

Ø  Finally ghee/oil if mentioned is added and mixed well while the preparation is still hot

Ø  Honey may be added when the preparation is cool and mixed well if mentioned

Characters:

Ø  Preparation should neither be hard nor viscous, it should have desirable consistency

Ø  It should undergo neither decomposition nor fermentation

Ø  It  should be free from fungal growth

Ø  It should retain its colour and odour

Storage:

Ø  Should be stored in airtight glass containers

Ø  Retain its potency indefinitely

Examples:

Example	Use
Kantakari avleha	Sula and svasa
Chyavanprash	Immunity

 

Taila

Taila is the preparation in which the prescribed kasayas (Decoction) and kalkas (Pulp of drugs) are boiled in oil according to the formula

This process helps in absorption of therapeutic principles

Composition:

Ø    Drava dravyas – Liquid or liquids – Kasaya/swarasa

Ø    Kalka – a pulp or fine paste of drugs

Ø    Sneha dravya – Oil (Taila)                        

General proportion of ingredients:

Ø    General proportion of Kalka, snehadravya and drava dravyas is 1 : 4 : 16

Ø    When no drava dravyas is prescribed then water can be used

Ø    If the drava dravya is swarasa, then it should be 1/8 of sneha

Ø     When the number of drava dravyas prescribed is more than 4, then proportion of each drava dravya and sneha is 1 : 1

Ø    When the number of drava dravyas prescribed is 4 or less than 4, then proportion of each drava dravya and sneha is 4 : 1

Ø    Kasaya may be used as kalka if not prescribed in the formula

Method of preparation:

Ø  Kalka and drava dravyas are mixed together and then boiled with taila

Ø  Constant stirring is required to prevent the adherence of kalka to the bottom of the vessel

Ø  In case of more number of drava dravyas, added in succession

Ø   Next drava dravya is added when earlier added is completely evaporated

Ø  On complete evaporation of all drava dravyas, mixture present in kalka begin to evaporate

Ø  At this stage vigorous stirring is required otherwise kalka will stick to the bottom of the vessel

Ø  Kalka should be tested from time to time to know the condition and stage of the paka

Ø  Three types of pakas are described

Ø  Mrudu paka, madyama paka and khara paka

Ø  Mrudu paka – Kalka is waxy and rolls like a lac when rolled between fingers, suitable for nasya

Ø  Madhyama paka – Kalka is harder and burns with no cracking sound , suitable for pana and vasti

Ø  Khara paka – Final stage of paka, convenient for abhyanga

Ø  Procedure is stopped when desired paka is attained as per the requirements

Characters:

Ø  Should be of desired consistency

Ø   Should not be sticky

Storage:

Ø  Should be stored in airtight /well stoppered containers

Examples:

Example	Use
Jatyadi taila	Wound healing
Narayana taila	Vata roga

 

Summary

Ø  Avleha – semi solid, prescribed kasayas/swarasa boiled with sugar/jaggery

Ø  Kasaya, swarasa, pulp, oil, honey

Ø  Thready paka, fingers/sinks easily

Ø  Should be neither hard nor viscous

Ø  Taila – Prescribed kasaya or kalka boiled with taila

Ø  Proportion of ingredients

Ø  Continuous stirring to avoid adherence of paka

Ø  Mrudu paka, madhyama paka and khara paka