Shadanga Paniya is herbal liquid preparation used in ayurveda for initial stages of fever. It reduces excessive thirst, burning sensation, restlessness, and distaste. It further helps increasing appetite. It is helpful in all following symptoms.
- Burning sensation
- Body aches and muscle aches
- Loss of appetite
- Feeling weakness in the body
In high fever, it prevents dehydration, confusion, and hallucinations.
Ingredients & Composition
Shadanga Paniya is prepared with equal quantity of following herbs.
|Mustak (Nut Grass) – Cyperus Rotundus||1 Part|
|Pitpapra – Fumaria Indica||1 Part|
|Ushira (Khas) – Vetiveria Zizanioides||1 Part|
|Lal Chandan (Red Sandalwood) – Pterocarpus Santalinus||1 Part|
|Netrabala – Pavonia Odorata||1 Part|
|Sonth (Dried Ginger) – Zingiber Officinale||1 Part|
How to Make Shadanga Paniya
- Make a coarse powder of each herb listed in ingredient section.
- Now, mix all six herbs in equal proportion by weight.
- Now, take 10 grams of coarse powder of herbal mixture.
- Take 1280 ml water and add 10 grams coarse powder of the herbal mixture.
- Boil the water with Shadanga Paniya herbal mixture and then simmer the water until it remains half.
- Now, leave it to cool down and then filter the water and separate it from herbal residues.
- The filtered water is known Shadanga Paniya.
- Drink it as you drink any normal water in fever.
Note: Shadanga Paniya should be consumed within 12 hours after its preparation. Therefore, one should prepare it twice a day for keeping it fresh and effective.
Our Preparation Method
According to the definition in classical texts, water should reduce to half. But its taste becomes astringent and bad. So, it is not suitable for patients. Most of the patients don’t like its taste and don’t get benefits as described in this article. Therefore, we prepare it by taking 10 grams of herbs in 1280 ml water. Boil water with herbs twice. Twice means when one boil comes, we slow down the flame and then again increase the flame. When the second boil comes, we remove it from the stove.
Shadanga Paniya prepared with this method is very delicious and most suitable for everyone. Even children like its taste. It also provides benefits as described in classical texts and in this article.
Shadanga Paniya can also be prepared from Shadangam Kashayam.
- Shadangam Kashayam: 25 ml
- Boiled water: 200 ml
You should mix Shadangam Kashayam liquid in boiled water and then consume it when warm. It will be best if you can replace the water intake with Shadanga Paniya for best results in heat sensation, excessive thirst, body pains, burning sensation and fever. It reduces all these symptoms.
Benefits & Medicinal Uses
Shadanga Paniya is a very important formulation used in ayurveda. It is best for detoxification and quenching the increased and aggravated Pitta Dosha and reducing AMA (toxic undigested food particles) and AMAVISHA (toxins). It also acts on Kapha Dosha, so it helps to treat Pitta-Kapha disorders including fever.
Shadanga Paniya in Fever Management
The formulation of Shadanga Paniya is described particularly in fever management in ayurvedic classical books. It reduces following symptoms of a fever:
- Loss of appetite
- Muscle aches
- Burning sensation
- Excessive thirst
In addition to symptomatic relief, it also has antibacterial and antimicrobial activities, which helps the body to fight infections too.
Dosage & Administration
There is no specific dosage for Shadanga Paniya. One can take it 3 to 6 times a day in dosage of 50 ml to 100 ml.
Some experts believe that the normal water should be replaced with Shadanga Paniya in high fever and patient should sip Shadanga Paniya frequently as much as possible to reduce complications and symptoms of fever.
Shadanga Paniya is LIKELY SAFE & WELL TOLERATED in most people.
There are no side effects observed with Shadanga Paniya use in people with fever or any other diseases.