Cough without expectoration is called Shushka kasa.
Names in Indian regions
Asam. : Sukana Kaha
Beng. : Shushka Kasi
Dogr. : Sukī Khanga
Guj. : Suki Udrasa, Suki Khansi
Hind. : Sukhi Khansi
Kan. : Ona Kemmu
Maly. : Varattu Choma
Mra. : Suka Khokala, Korda Khokala
Ori. : Sukhila Khasa
Panj. : Sukī Khanga
Tam. : Varatiu Irumal
Tel. : Poḍidaggu
Eng. : Dry cough
Signs and Symptoms
Dry and frequent cough, pain in the region of heart, temples, head, abdomen and sides, burning sensation or suffocation in the chest, fever, dryness in the mouth, thirst, bitter taste and hoarseness of voice are the chief important symptoms of Shuṣka Kasa.
Simple home Remedies
1. Lavanga (clove) or fruit rind of Vibhitaka/Bahera (beleric myrobalan) fried in ghee to be kept in mouth for sucking. It is useful for relieving the cough.
2. 14 ml. of Svarasa (juice) of fresh leaf of Vasa/Vaska can be taken with Sharkara (raw sugar) and ghee in equal parts, two times in the day for 3-4 days.
1. Svarasa (juice)from the stem of Snuhi (Euphorbia neriifolia Linn.) (a variety of cactus-milk hedge) by roasting it in the cinder(अंगारा) and then squeezing it through a cloth. Its 7 to 14 ml. may be taken twice daily for 3-4 days.
2. 60 mg. powdered fruit of Pippalī (long pepper) and 120 mg. of Saindhava (rock-salt) can be be taken with hot water two times in a day.
3.Powder of the shati root (zedoary), fruits of Karkaṭashrṅgi (crab’s claw) and Pippalī (long pepper), roots of Bhāraṅgī and Mustaka (motha), whole plant of Yavāsā (camel’s thorns) and Guḍa (jaggery) in equal proportion in the dose of 1-3 gm can be licked by mixing in Tila Taila (gingelly oil) twice or thrice in a day.
4. Powder of the roots of Bharangī(Clerodendrum serratum(Linn)Moon) and tubers of shati(Hedychium spicatium Buch-Ham)(zedoary), fruits of Karkatashringi(Pistacia integerrima stewart ex Brandis) (crab’s claw) and Pippali (Piper longum)(long pepper), Draksha(Vitis vinifera linn) (raisin) and Shunthi (dry ginger)in equal proportions in the dose of 1 to 3 g. to be taken with Tila Taila (gingelly oil), two times in a day.
5. Powder of fruit and root of Pippali (long pepper) and Shuthi (dried ginger) in equal proportion in the dose of 3 to 6 g. can be taken with 4 to 6 g. honey two times in a day.
6. Powder of Shunthī (dried ginger), fruit of Karkatashrṅgi (Carb’s claw), Draksha (raisin), tuber of shaṭi (zedoary), sharkara (raw sugar) and whole plant of Yavasa9Alhagi camelorum Fisch) (camel’s thorns) in equal part in the dose of 1 to 3 g. is to be taken with Tila Taila (gingelly oil) after making it into the paste, two times in a day.
7. Prepare Ghṛta from the Kalka (paste) of fruit of Pippalī (long pepper) – 1 part, Ghṛta (ghee) – 4 parts, Ajadugdha (goat’s milk) – 16 parts and water 16 parts by Ghrta Paka method. It is to be taken in in the dose of12 to 24 g. two times in a day.
8. Prepare Ghṛta from equal part of fruit of Maricha (black pepper), Ardraka (ginger) and Sharkara (raw sugar) by Ghṛta Paka method. It is to be taken in 12 to 24 g. dose twice a day.
1.Sitopaladi Churna: 1 to 3 g. is to be taken with 4 to 6 g. honey twice a day.
2. Karpuradi Churna: 300 mg. to 1 g. is to be taken with equal part of sugar candy, twice a day.
3. Brihat Pancha Mula Kvatha: 14 to 28 ml. is to be taken with 0.5 g. powdered fruit of Pippali, twice a day.
4. Candramrita Rasa: 120 to 250 mg. is to be taken with honey in a quantity sufficient to make a paste, twice a day.
5. Karaviradi Yoga: 60 to 150 mg. is to be taken with honey in a quantity sufficient to make a paste, twice a day.
6. Lavaṅgadi Vaṭī: 1 Vaṭī is to be sucked slowly 4 to 6 times a day.
7. Shvsananda Guṭika: 1 Vaṭi of 120 mg. is to be taken with decoction of Jiraka(Cumin seed), one hour before meal twice a day.
8. Eladi Vaṭī: 1 Vaṭī is to be sucked 4 to 6 times a day.
9. Godanti Bhasma: 120 to 150 mg. is to be taken with equal part of honey twice a day.
10. Pravala Bhasma: 60 to 120 mg. is to be taken with 4 to 6 g. honey, twice a day.
11. Pippalyadi Rasayana: 3 to 6 g. is to be taken before meal with 50 to 100 ml. boiled warm water, twice a day.
12. Vasavaleha: 12 to 24 g. is to be taken twice a day.
13. Kaṇṭakaryavaleha: 1 to 3 g. is to be taken with 50 ml. water, before or after meal twice a day.
14.Vasarishta: 15 to 30 ml.twice or thrice daily prferebly after lunch and dinner.
15.Taleesadi churna: 2-3 gms mixed with honey and to be licked 4-6 hourly
16.Thaleesh pathradi vatakam: 2-3 gms 4/6 hourly to be kept in mouth and swallowed slowly.
Specific for Whooping Cough
1. Svarasa (juice) of Ardraka (ginger) 14 ml. is to be taken with equal quantity of honey, twice a day.
2. Decoction of leaf of Chincha (tamarind) 14 to 28 ml is to be taken with 500 mg. of Hingu (asafoetida) fried in ghee and 2 g. of Saindhava (rock-salt), twice a day.
3. Powder of Vanshalochana (bamboo manna) – 120 mg., fruit of Pippali (long pepper) 120 mg., Suddha Gandhaka 60 mg. and dried leaf of Arka (madar) – 60 mg., together may be taken in the dose of 500mg.to 1gm.with 4 to 6 g. honey twice a day.
4. Ṭekaraja Maricha Churna: 300 to 600 mg. is to be taken empty stomach as first thing in the morning. Thereafter it is to be repeated 2 to 3 times in the day with honey quantity sufficient to make paste.
5. Decoction made with Coarse powder from the root of Madhuyaṣṭi (glycyrrhiza) 56 g., Tulasi Manjarī (sacred basil) 28 g., fruit of Pippalii (long pepper) 28 g. and Kaṇṭakari, 56 g. the liquid thus obtained after straining,is converted into the syrup with 5 g. root of Vacha (sweet flag), and 14 to 28 ml. is to be taken twice a day.
6. Kantakari Kvatha: 14 to 28 ml. is to be taken with 120 mg. of powdered fruit of Pippalī, twice a day.
7.Kaphaketu Ras:125 to 250 mg twice daily in Honey or any of the Awleha mentioned above.
Note:Medicines/Formulations mentioned above can be taken under consultation/supervision of any institutionally qualified Ayurveda physician only.
HAND BOOK OF DOMESTIC MEDICINE AND COMMON AYURVEDIC REMEDIES
Central Council for Research in Ayurvedic Sciences (CCRAS), New Delhi 2005