HERBAL AYURVEDA

Rasa - taste or “essence”- broadly categorized into sweet (madhura), sour (amla), salty (lavana), pungent (kaṭu), bitter (tikta) or astringent (kaṣaya).

Vīrya - effect on metabolism or body temperature

Vipāka - effects on digestion

Prabhāva - unique properties inherent to the plant

Karma - therapeutic action (e.g. digestive, stimulant, purgative)

herbal paste (kalka),

powder (curna),

decoction (kasaya),

teas (phanta),

jams (paka),

medicated wines (arista),

pills (vati),

herbal oils (taila)