Ethnobotany Of Kerala's Karkidaka Kanji (medicated Gruel)

The Malayalam month of Karkidaka fall during monsoons rather classically known as the Varsha ritu (July-August). Kerala is a hub of unique healthcare practises. One such practice is the “Karkidaka Chikitsa” which includes both internal and external medications taken during the month. Karkidaka Kanji fondly known as Oushadha Kanji is a medicated gruel, either consumed along with these treatments or alone during this period. In Varsha ritu, there will be decreased Jatharagni and Sharira bala. Hence the seasonal adaptations are carried out for Tridosha shamana and Deepana. This maybe the principle behind adopting Karkidaka Kanji by traditional practitioners of Kerala. In the present study details of the recipe was collected form among the traditional practitioners, Ayurvedic doctors of Kerala and the results were tabulated. An in depth literature survey was done for analysing the properties of the medicines used in the preparation. The analysis showed that this is an example of ritucharya modified according to Desa and Satmya. This study highlights the importance of documenting the ethnic practises for further reference.

Seasonal variations in physicochemical profi les of Guduchi Satva (starchy substance from Tinospora cordifolia [Willd.] Miers).

Guduchi Satva (GS), the starchy material extracted from the Guduchi stem is well-known Ayurvedic single drug formulation having a wide range of therapeutic utility. Species of the plant, stem size, collection time, season and maturity of the plant may affect the yield and physico-chemical profi le of GS. However, published data on such variations is lacking. Considering this, present study is planned to screen seasonal variations in physico-chemical profi le of GS. 18 batches of GS were prepared in six different seasons (3 batches in each season) and fi ndings were systematically recorded. The obtained Satva was further subjected to relevant physico-chemical parameters. Principal component analysis method was adopted to analyze variations. Maximum yield of Satva was obtained in Shishira Ritu (January-February) while the minimum in Grishma (May-June). Variation in taste and color was found in Satva prepared in Varsha Ritu. All functional groups were found to be same in each season. Total alkaloidal contents found bit higher in Varsha and Vasanta. More residual x-variance in alcohol soluble extract and more leverage were observed in water soluble extract due to impact of seasonal spells.