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Abstract

SANDHANA KALPANA: A LITERARY REVIEW

Dr. Anil Kumar*, Dr. Samita Kalra and Dr. Anjali jain

Abstract

Sandhana Kalpana is described in the Charaka Samhita, Sushrut Samhita, and other classical texts from that time period. Sandhan Kalpana is classified into two types: Madya vargiya Sandhan (Alcoholic Fermentation) and Amla vargiya Sandhan (Acidic Fermentation). Madya vargiya Sandhan Kalpana is made up of Asava, Arishta, Seedhu, Sura, Maireya, Madhvasav, Madya, and Varuni. Shukta, Chukra, Tooshodak, Souveerak, Dhanyamla-Kanji-Arnaal and Sandaki comprise Amla vargiya Sandhan. Sandhan Kalpana's clinical practise, however, is now limited to the use of AsavaArishta. In this article, we will thoroughly review all Sandhan Kalpana to identify the difficulties and shortcomings in the manufacturing process of formulations other than Asava Arishtas, as well as solutions to overcome those difficulties and shortcomings, allowing them to be accommodated in daily clinical practise wherever applicable.

Keywords: Asava, Arishta, Sandhana, Madya, Amla.


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