Pushparaga Lehya
A Punarnava-based lehya with citrus juices, Amalaki, Kushmanda and aromatics, used for jaundice and anemia.
Pushparaga Lehya — Overview
Pushparaga Lehya is built on a Punarnava decoction (one tulaa of Punarnava in four tulaa water, reduced to one-fourth). To this is added Jambeera juice from fifty fruits, Kushmanda juice from six, Amalaki juice (one seru), tamarind juice, Karpooravalli juice, twelve pala of barley and six serlu of buttermilk. The mixture is boiled down to half, filtered, dried and combined with sixteen pala sugar, ghee, oil, Jatiphala, Japatri, Kasturi and Lavanga to form the lehya. Madhu is added after cooling.
It is specifically indicated for jaundice (kamala) and anemia (pandu), with administration in doses the size of a Jambeera fruit.
Source: Sahasra Yoga, Pak, Leha, Rasayana, Vati and Gutika Prakarana
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.