DIRECTOR ASSOCIATE PROFESSOR

PG STUDIES

Dr.Y.Mahadeva Iyer’s Department of Kayachikitsa,

Sri Sarada Ayurveda Hospital,
Pankajakasthuri Ayurveda
Derisanamcope,
Kannyakumari, Medical College,
Tamil Nadu Thiruvananthapuram, Kerala
Dr.L.Mahadevan,MD 1
 Susruta, Caraka and Vagbhata, have talked
about various Lavanas.
 The properties of told the
 Saindhava (Rock salt),
 Samudra (Sea salt),
 Vida (sanchal salt) ,
 Sauvarchala (sochal salt),
 Romaka (roman salt),
 Audbhida,
 Gutika,
 Krshna (black salt)
 Pamsuja (salt collected form the eastern cost)
are mentioned in various classical texts.
Dr.L.Mahadevan,MD 2
 It was estimated, that the human body
contains on the average 100g of
sodium, mainly present together with
chloride anions;
 An average daily diet contains 3 – 6g of
Na (Sodium); in other words around
10g of Sodium chloride.

Dr.L.Mahadevan,MD 3
 Animal foods are rich in sodium / as
salt / and poor in potassium;
 vegetables on the other hand are poor
in Na (Sodium) and rich in K
(Pottasium);

Dr.L.Mahadevan,MD 4
 Susruta Caraka Vagbhata
Saindhava (Rock salt) Saindhava (Rock Salt) Saindhava (Rock
Samudra (Sea salt) Samudra (Sea Salt) Salt)
Vida (sanchal Salt) Vida (sanchal Salt) Samudra (Sea Salt)
Sauvarchala (Sochal Sauvareala (Sochal Salt) Vida (sanchal Salt)
salt) Audbhida (Efflorescence Salt) Sauvarchala
Romaka Kala Lavana (Black Salt, ‘Kalabag’) (Sochal Salt)
Audbhida Pamsuja (Earth Salt) - Pooneer In Romaka
Gutika tamil Audbhida
A group of ‘Katu’ Salts Krsna

Pamsuja
Dr.L.Mahadevan,MD 5
Dr.L.Mahadevan,MD 6
Charaka samhita
 Rochana,
 Dipaniya,
 Vrushya
 Chakshuya,
 Tridoshghna.
 It is slightly madhura rasa. It does not cause daha.

Dr.L.Mahadevan,MD 7
Susruta Samhita
 is hrdyam, laghu, snigdham, vrshyam, sheetam
and is the best amongst the salts.
Astanga hrdyam
• pacifiles tridosas. It is laghu, not much usna,
desirable for the eyes, does not produce vidaha
during digestion .

Dr.L.Mahadevan,MD 8
Charaka samhita
 Sukshma, ushna, laghu and saugandhya. By virtue
of these properties it is ruchiprada vibandhaghna,
hrudya and it udgara shodhi.
Susruta Samhita
• Vishadam, katu and cures gulma, shula and
vibhandam, it is hrdyam, surabhi (aromatic)
Astanga hrdyam
 It is katu in vipaka.

Dr.L.Mahadevan,MD 9
Charaka samhita
 Type of salt is tikshna , Ushna and vyavayi . These
qualities, it promotes dipana , Shula nasana and
urdhva adha vatanuloma( helps eliminating gas from
abdomen both through the upper and lower tract).
Susruta Samhita
 Bida Salt is ksharam, deepanam and sukshma; it cures
shula and hrd rogam, rochanam and tikshnam, ushna
and vatanulomanam.
Astanga hrdyam
 It brings about kapha anulomana in the upward
direction and of vata in the downward direction. It is
dipana and clears vibandha, anaha, vistambha, sula
and gaurava.
Dr.L.Mahadevan,MD 10
Charaka samhita
 Type of slat which is also known as utkarika is katu
rasa and sa tikta rasa (slightly bitter in taste). It is
sakshara (alkaline). Tikshna and utkedi.
Susruta Samhita
 It is laghu, tikshna and ushna, causes utklesham
and is sukshma, vatanulomanam, tikta, katu and
kshara.
Astanga hrdyam
 Derived from back waters. Has slight katu and
tikta rasas, is slightly ksara, tiksna and causes
utkleda (readiness to vitiate doshas).
Dr.L.Mahadevan,MD 11
Charaka samhita
 Salt collected form the southern coastal region also
known as karakaca. It is slightly madhura rasa.
Susruta Samhita
 It is madhura paka, na ati ushna, avidaha,
bhedana, is kinchit snigdha, shulagnam and na ati
pittalam (does not increase pitta excessively).
Astanga hrdyam
 Derived from sea water . Madhura in vipaka, is
guru and increases kapha.
Dr.L.Mahadevan,MD 12
Charaka samhita
 It is tikta katu rasa. It is collected from east ocean.

Dr.L.Mahadevan,MD 13
Charaka samhita
 It general are rochana, Paki (promote of
digestion), sramsi (laxative) and anilapaha
(balances vata).

Dr.L.Mahadevan,MD 14
Charaka samhita
 It is type of salt is only a variety of sauvarchala
lavana (sonchal salt) and is agandha (without
smell).
Romaka Lavana
Susruta Samhita
 Romaka, vyavayi, visyandi.
Pamsulavana(fossil salt)
Astanga hrdyam
 Slightly ksara (alkaline), guru and increases kapha.
Dr.L.Mahadevan,MD 15
Gutika Salt
Susruta Samhita
 Gutika salt is kapha, vata, krimighnam, is lekhana,
pitta kopanam, deepana, pacana and bhedanam.

Usasuta (salt form barren land),

Katu salts
Susruta Samhita
 Usasuta (prepared from a barren land), valukaila
(prepared from a sandy soil), and sailamula akarod
bhava (from the mines situated at the food of hills)
types of slats are katukam chedi vihitam (acrid
and expectorants) and are called katu salts.
Dr.L.Mahadevan,MD 16
 Katu Salts told by Susruta
 VALUKAILA (= from the stony ground)
and
 SAILA MULAKA ARODBHAVAM (=the
one produced from the deposits at the
foot of the mountain) are (katu), ‘chedi’.
 ‘Cheda’ means to remove, to cut away
 Therefore ‘chedi’ can be translated as
catabolic.
Dr.L.Mahadevan,MD 17
 Kala Lavana
- has no smell
- and has same qualities as Sauvarchala

Dr.L.Mahadevan,MD 18
 Caraka
- Slightly bitter
- Pungent

‘relish– giving’ is rendered in Sanskrit as

rucyam’, ‘rocanam’,
‘Vyavayi’ is that property, which makes a
substance to diffuse, to penetrate throughout
the body.
Dr.L.Mahadevan,MD 19
 Thus ‘visada’ would be viscosity. ‘Viscid’
has been reserved on the other hand as a
translation of ‘sandra’.
 According to us terms ‘reversibly
hygroscopic’ (to absorb moisture from the
air) (Sandra) for the later and ‘irreversibly
hygroscopic’ (Visada) for the former would
be probably more precise.
Dr.L.Mahadevan,MD 20
 PAMSUJA (pamsu = powder, dust), often said to be a earth
salt, is prepared from soils impregnated with salt or from salt
water in lowlands by boiling. A type of earth – salt, which is
prepared in Gwalior and Patiala (Punjab) from the earth-
extract by solar evaporation, would likely fall under the
Audbhida variety, as it reportedly contains large amounts of
Na2SO4 (Sodium sulfate).
 It is almost invariably accompanied by gypsum, magnesium
limestone, sandstone sulphur, red and brown iron ores, and
alum slates”
 Chakrapani in his commentary on Caraka specifically says
about the origin of Pamsuja, that it comes from “purva
samudra”, i.e. from the Eastern Sea, Pamsuja salt is from the
sea on the eastern coast, i.e. somewhere in the Bay of Bengal.
Dr.L.Mahadevan,MD 21
 SAINDHAVA is understood to be rock
salt, white cubic crystals of superior
quality, highly preferred by Ayurvedic
physicians.
 The name suggests that it comes from
Sindh;
 This area extends from the western side of
the river Indus upto the Afghanisan
border between Peshavar and Baum
Valleys. Dr.L.Mahadevan,MD 22
 Sometimes, the commercial variety of
Saindhava now on the market white,
transparent cubic patches of almost pure
(99%) NaCl (Sodium Chloride), with traces
of slenite (hudrated crystalline form of
gypsum, CaSO4(Calcium sulfate), 2H2O)
which, when in higher concentration, gives
greyish tint.
 Occasional darker colour (and smell) is due
to finely dispersed petroleum.
Dr.L.Mahadevan,MD 23
 This geologically unique formation is
situated in the historical Taki Province of
Northern Punjab, South from Taxila
(archaeological site).
 In India, the best Rock Salt comes now
from Mandi in Himachal Pradesh.

Dr.L.Mahadevan,MD 24
 Constituent Average;
Mandi, H. P. +
NaCl (Sodium Cholride) 70 – 80
KCl (Pottassium chloride) -
CaSO4 (Calcium sulphate) 0.5 – 0.8
CaCl2 (Calcium chloride) 0.5 – 0.7
MgCl2 (Magnesium chloride) 0.4 – 0.6
NaHCO3 (Sodium Bicarbonate ) 0.5 – 0.8
Insoluble 5 – 30
Sources : + Aggraval S. C : Salt Industry in India, Manager of Publications,
CSIR, New Delhi 1956 – as quoted in6.
++ Mellor J. W. : A Comprehensive Treatise….. Chemistry, Edition8, P. 524.
See ibid. for more data. Dr.L.Mahadevan,MD 25
 Sometimes, under the name Saindhava
Lavana again another variety can be
encountered
 This is evidently not the original
Saindhava, but probably Romaka from
the Sambhar Lake.
 The true Saindhava became unavailable
in India as a result of partition (after
Independence). Dr.L.Mahadevan,MD 26
 Saindhava’s laxative properties, which it must have
if it contains more than 10% of sulphate.
 It is clear, that the ‘bazaris’ do not distinguish
between Saindhava and Romaka and use both
names interchangeably, apparently to get in any
case a better profit.
 Saindhava is without soluble sulphates and
without any appreciable amounts of KCl
(Potassium chloride)(not hot, cooling), with small
amount of gypsum, possibly with traces of soluble
or colloidal silica( Chakshushyam).
Dr.L.Mahadevan,MD 27
 SAMUDRA is the sun – dried sea salt, now
representing 75% of the total salt
consumption in India.
 Originally manufactured around Madras
(Cakrapani in his commentary on Caraka
says: “daksina samudra samudhhave”, i.e.
somewhere in the southern sea – may be in
Tamil Nadu?),
(Dr.L.Mahadevan,MD)
Dr.L.Mahadevan,MD 28
 a. a deposit of NaCl (Sodium chloride)
 b. NaCl mixed with MgSO4 (Magnesium sulfate)
 c. NaCl + Ieonite (i.e MgSO4. K2SO4 (Potassium
sulfate). 4H2O)
 d. NaCl + Ieonite + KCl (Potassium chloride)
 e. NaCl + Kieserite (i.e MgSO4. H2O) + carnallite (i.e
MgCl2. KCl. 6H2O)
 f. NaCl + kieserite + carnallite + MgCl2 (Magnesium
chloride)
 g. Further the solution dries without any change.
Dr.L.Mahadevan,MD 29
NaCl (Sodium chloride) 83.67
MgCl2 (Magnesium 8.50
chloride) 3.60
MgSO4 (Magnesium sulfate) 4.20
CaSO4 (Calcium sulfate) 0.03
KCl (Potassium chloride)
Dr.L.Mahadevan,MD 30
 VIDA red shining granules, some what
resembling coarsely powdered laksha, have
been sold.
 It is said, that it is prepared from Romaka and
the fruits of Phyllathus emblica (amalaki).
 Nadkarni, (says e.g. that it is prepared chiefly
at Bhewani in Hissar District, North India), he
equates Vida Lavana with the Krishna Lavana
(which is equal to Sanchal in Sanskrit &
Kalanimak in Hindi)
Dr.L.Mahadevan,MD 31
 The colour of Vida is, dark red and not
black. It consists mainly of (sodium
sulphate, alumina, magnesia, ferric
oxide and sulphide of) iron.

Dr.L.Mahadevan,MD 32
 The salts plus the organic material will melt in
the water which is present in the herbs, yields
apparently dark product, most likely black.
 Vida Lavana (Bida) confusing .
 This Bida salt is slightly greenish – blue, and it
tastes like a pure salt without any H2S
(Hydrogen sulphide).
 Heat potassium nitrate in a pan. When it melts,
add horn chips (organic nitrogen fertilizer) little
by little and at the same time continue mixing.
Dr.L.Mahadevan,MD 33
 This forms a viscous mass. Cool this, powder and
dissolve it in four volumes of water.
 Put alum(spatikam) into this and dissolve, when
heating. When solution is complete, discard the
sediment. Boil the solution until it becomes
viscous and then pour it into a sheet or in a mat, it
to cool and solidify.
 The solid obtained is bida lavana. This appears to
be the market material”.
 It may contain small amounts of sulphurous
substances, which will leave a disgusting aftertaste
in the mouth, without being detectable as smell in
the bulky material. Dr.L.Mahadevan,MD 34
 Romaka is generally understood to be the salt
collected during the dry season (May, June)
from Sambar lake, Rajasthan.
 Sambar Lake

 Thus Romaka will be closely related to

Saindhava Lavana, geographically.
Dr.L.Mahadevan,MD 35
 Romaka - a Rock Salt variety, with important
additional substances, possibly sulphur(ushna,
katu, vipakam), sulphates (vitbheda, mutralam,
ushnam), potassium (tikshna (sharp), Ushna(hot),
Mudralam(slight diuretic).
 The Vayu alleviating property could be fulfilled by
MgSO4 (Magnesium sulfate) or Na2SO4 (Sodium
sulfate). Dr.L.Mahadevan,MD 36
 Sambar salt is mixed with 20 ounces of dried emblic
myrobalans (amalaki); ¼ of these materials are put
into a round earthen pot with a narrow mouth, which
is put in a fire.
 The fire-place has a hole at the bottom for introducing
the fire-wood.
 After the fire has been lighted about one hour, the rest
of the materials are added.
 The whole is then exposed to a strong red heat for
about 6 hours. The fire is then allowed to die away, and
the pot to cool; which upon being broken is found to
contain romaka lavana.
Dr.L.Mahadevan,MD 37
 Black Salt is an impure preparation, whose
composition varies from place to place;
 it generally contains (sulphide) of iron
 its inferior forms are prepared by boiling
NaCl (Sodium chloride)
 Na2CO3 (Sodium carbonate) with
Phyllanthus emblica (amalaki) and
Terminalia chebula (haritaki).

Dr.L.Mahadevan,MD 38
 A preparation of NaCl with ‘sulphuret
of iron’ when fresh it always smells
strongly of H2S (Hydrogen Sulfide).

Dr.L.Mahadevan,MD 39
 In the naturally occurring Sauvarchala this
cleansing property may be due to finely
dispersed silico aluminates (type of Fuller’s
Earth).

Dr.L.Mahadevan,MD 40
 It will contain in bulk NaCl (Sodium chloride)
with some KCl (Potassium chloride),
 few % of Na2SO4 (Sodium sulfate), few % of
carbonates (as Na2CO3 (Sodium carbonate) and
K2CO3 (Potassium carbonate),
 some calcium and magnesium concentration of
which is fixed by the concentration of
carbonates (solubility equilibrium).
 It may also contain small amounts of
hydroxides.
Dr.L.Mahadevan,MD 41
 Name Sauvarchala is used now for saltpeter, (a
synonyme for ‘sarjika’, Na2CO3 (Sodium
carbonate)).

Dr.L.Mahadevan,MD 42
 Mati = earth, as found in Bihar or north of
Ganges at Patna; is called as Pooneer or
Audbhida Salt.
 It is basically a crude form of sodium
carbonate Na2CO3 (Sodium carbonate) with
appreciable amounts of sodium sulphate
Na2SO4 (Sodium sulfate).
 It has alkalinity

Dr.L.Mahadevan,MD 43
 Due to action of rain and heat, the saline soil
constituents are transported to the surface soil by
capillary action, where they subsequently
crystallize out.
 Because this is a fractional crystallization, the
composition of Audbhida will apparently vary.
 Other sources of this salt variety are also possible.
It may come from a Hot Spring, or from shallow
ponds, or creeks or brine wells, whose water on
evaporation yields an efflorescence (crystalline
deposit of salts) of suitable properties.
Dr.L.Mahadevan,MD 44
 Its being kshara and tikta;
 it seem that there must be other
impurities present, probably Na2CO3
(Sodium carbonate)
 Some magnesium could also account
for the bitterness of Audbhida.
 Audbhidam is….. “prepared from
vegetable alkali” also.
Dr.L.Mahadevan,MD 45
 Tikshna and ushnam usually correlate with katu
and it can be caused by
 potassium salts,
 MgSO4 (Magnesium sulfate),
 Na2SO4 (sodium sulfate) as long as they are water soluble
(only mixed salts).
 Audbhida is further light (NaCl –Sodium chloride,
Na2SO4 – Sodium sulfate? K2SO4 – Potassium sulfate?).
 Thus Audbhida would probably contain a bulk of
NaCl, some Na2SO4 – Sodium sulfate(but certainly
less than Romaka), possibly some potassium, if
magnesium, then only little, and likely an
appreciable amount ofDr.L.Mahadevan,MD
calcium. 46
 As Anulomana (Laxative) property is not
mentioned, no appreciate amounts of Na2SO4
(Sodium sulfate) or MgSO4 (Magnesium
sulfate)can be present.
 Guru (heaviness indicates again Mg2+ ions. The
presence of sulphates (hot, ) and the low Mg level
(light, but alakaline) will, on the other hand,
indicate Audbida.

Dr.L.Mahadevan,MD 47
 on the basis of classical texts, Sauvarchala,
Vida and Krshna are distinct salt varieties.
Still, the prominent blackness and the lack
of any smell (fragrance) have to be
explained. It is highly probable, that Krshna
Lavana is originally a Black Salt, a curious
mineral occurring rarely on some places in
trans Indu (Pakistan).
Dr.L.Mahadevan,MD 48
 Salt Sp. Chloride Sulphate (% W/W)
Gravity (% W/W)

Bida Lavana 2.13 56.89 0.92

Samudra Lavana 1.95 52.14 1.83
Sowarcha Lavana 1.86 58.70 0.96
Saindhava 2.17 59.64 10.40
Lavana
Note : Qualitative analysis of vida lavana shows presence of :
sodium potassium, manganese, iron and magnesium.

Dr.L.Mahadevan,MD 49
 We were discussing the classical Ayurvedic salts,
described in the authoritative Texts.
 Evidently, all of them are intrinsically
interconnected through their common
denominator, salty taste.
 Thus all of them will necessarily contain NaCl
(Sodium chloride), of course, in various proportions
and with different other by-mixtures.
 An implicit assumption in our investigation was,
that all physiological activities must have a
qualitatively measurable material basis, i.e that all
the properties can be explained from the material
composition. Dr.L.Mahadevan,MD 50
CONCLUSION
 It was shown, that often the market
products or commonly used / prepared salts
vastly differ from those, which are described
in the Texts.

Dr.L.Mahadevan,MD 51
 In the specific case of Bida seens to be
carcinogenic nitrosamines and other
reactive compounds of low valence
(combining power) nitrogen certainly do
arise.
 Such medicinal preparations have to be
closely investigated and eventually
completely banned.
 We feel exhaustive, literary as well as
experimental, research has to be done, to
clear up all confusion about salts. 52
Dr.L.Mahadevan,MD