Kokilaksha Kashayam

What it is

Kokilaksha Kashayam is a kashayam, which means a decoction: herbs boiled in water until the water is much reduced, then strained, so the liquid carries the strength of the plants. This one is built around a herb called Kokilaksha (Asteracantha longifolia), a thorny marsh plant whose whole plant and root are used. Around that central herb the formula gathers a handful of supporting herbs, and the mixture is cooked down into the decoction.

The name points to the plant. Kokila is the koel, the dark cuckoo, and aksha is the eye; the herb is said to have flowers the colour of the koel’s eye. The plant is the heart of the preparation, and the kashayam is the simplest classical way to take its strength, in a measured dose of warm liquid.

What it is used for

The leading purpose of this decoction in the tradition is to settle Vata, the principle of movement, and in particular to support the lower back and the joints. Vata is dry, cold and light, and when it rises the texts describe stiffness and a loss of ease in the back and limbs. Kokilaksha Kashayam is reached for in that picture.

Kokilaksha itself is astringent and consolidating, which the tradition reads as drawing things back together where Vata has scattered them. The supporting herbs are chosen to strengthen and to steady. Several of them, such as Bala, Ashwagandha and Shatavari, are nourishing, strengthening roots, so the formula both settles the movement of Vata and feeds the tissue beneath. The classical texts describe this kind of preparation as suiting the lower back, the hips and the joints, which the tradition reads as seats of Vata.

How it is made

The making follows the classical method for a decoction set out in the old pharmacy texts. The herbs are cleaned and the coarse, woody parts are broken up. They are placed in water, in a generous proportion of water to herb, and brought to a gentle, steady boil.

The mixture is reduced slowly. The classical instruction is to boil it down until only a fraction of the water remains, commonly a quarter of the starting volume. As it reduces, the liquid darkens, thickens a little, and takes on the smell of the herbs. It is watched and stirred so it does not catch or burn.

When the reduction is judged complete, the decoction is strained, traditionally through clean cloth, while it is still warm so it flows freely. The strained liquid is the finished kashayam. It is taken warm, in small measured doses, often with warm water. Because a decoction does not keep, it is usually prepared fresh for use.

Frequently asked

What does kashayam mean? It means a decoction: herbs boiled in water and reduced down, then strained, so the liquid carries the strength of the plants. It is one of the oldest and simplest ways the tradition prepares herbs.

What is the main herb in it? Kokilaksha, a thorny marsh plant whose whole plant and root are used. The decoction is named after it because it is the central herb, with the others in a supporting role.

What is it used for in the tradition? Above all to settle Vata and to support the lower back and the joints, which Ayurveda reads as seats of Vata. The supporting herbs add a strengthening, nourishing quality alongside.

How is it taken? Warm, in small measured doses, usually with warm water, on the advice of a practitioner. This entry describes the classical understanding and is not medical advice.