Kashayam Colour

Question

I’ve been drinking kashayam regularly as part of my ayurvedic wellness routine, and I noticed that the colour of my kashayam varies depending on the ingredients and preparation method. This got me curious—does the kashayam colour indicate anything about its potency or benefits?

For instance, some kashayams I’ve made are dark brown, while others are lighter or even reddish. Is the colour purely related to the herbs used, or does it also depend on the concentration, boiling time, or water quantity? Could a lighter kashayam colour mean it’s less effective, or is this just a visual difference?

I’m also wondering if kashayam colour changes over time after preparation. For example, does letting it sit too long reduce its effectiveness, or is it safe to store and consume later?

If anyone here regularly uses kashayam, I’d love to hear your insights about the significance of its colour and how to ensure maximum potency during preparation. Are there specific guidelines for boiling or straining that maintain the balance of taste, colour, and effectiveness?

Dr Sujal Patil · Accepted Answer

The colour of kashayam is influenced by the following factors but doesn't necessarily indicate its potency:

Factors Affecting Colour:
Herbs Used: Dark herbs (e.g., neem, ashwagandha) produce darker kashayams, while lighter or reddish herbs (e.g., rose, manjistha) give lighter tones.
Concentration: A longer boiling time or smaller water-to-herb ratio results in a darker colour.
Preparation Method: Over-boiling or using unfiltered water can alter the colour.
Does Colour Reflect Potency?
Not always. Potency depends more on the quality of herbs, accurate preparation, and freshness, rather than the colour itself. A lighter kashayam isn’t necessarily less effective if prepared correctly.
Storage & Effectiveness:
Fresh kashayam is best, as it retains active compounds.
Colour might change slightly over time due to oxidation, but its effectiveness reduces only if stored for more than 24 hours or not refrigerated.
Tips for Maximum Potency:
Use fresh, high-quality herbs in proper ratios.
Boil only as directed (not excessively).
Strain well and consume fresh.
Avoid reheating repeatedly.
The colour is more about the ingredients than potency. Trust the process and follow preparation guidelines for the best results!

Dr. Harsha Joy · Answer

The color of kashayam (a traditional Ayurvedic herbal decoction) can indeed vary, and this difference is primarily due to the herbs used, the preparation method, and factors like boiling time and water quantity. Generally, the color reflects the type and concentration of herbs, but it doesn't directly indicate the potency or effectiveness of the kashayam. Darker kashayams are often associated with herbs like turmeric, guggulu, or amla, which can give the liquid a rich, brown or reddish hue. A lighter color may be due to a lower concentration of herbs, or it could simply reflect the natural color of the ingredients used.

The color change itself doesn't necessarily mean the kashayam is less effective. However, a longer boiling time or higher concentration of herbs can result in a deeper color because more of the herb's active compounds are extracted. Therefore, while color can be an indicator of the preparation process, it doesn't correlate directly to effectiveness. Taste, aroma, and therapeutic effects are better measures of potency.

If the kashayam is stored for a period of time, its color may change slightly due to oxidation or the settling of herbal compounds, but this doesn’t always reduce its effectiveness. However, it’s generally recommended to consume freshly prepared kashayam for maximum potency. If you do need to store it, ensure it’s kept in an airtight container in a cool place, and try to consume it within a few days to maintain its therapeutic properties.

In terms of preparation, the key is to follow the specific boiling guidelines provided for each kashayam. Some preparations may require longer boiling times to extract more potent compounds, while others may need a gentler boil to preserve the herbs' delicate properties. Straining the kashayam properly helps maintain both the consistency and potency, as well as improve its taste. To ensure maximum potency and maintain the correct color, it's best to follow the prescribed preparation method closely and avoid overboiling or storing it for too long.

Kashayam Colour - #7600

Doctors’ responses

If you need a detailed answer, ask the Ayurvedic doctor your question

About our doctors

Related questions

Popular questions

Doctors online

Latest reviews