Lasuna Ksheerapaka
Lasuna Ksheerapaka is garlic prepared as a milk decoction. Casein proteins partially stabilize allicin, slowing degradation. Milk fats serve as natural solubilizing agents, improving bioavailability of fat-soluble actives by 35-50% compared to aqueous garlic preparations.
| Substance type | Compound formulation of several ingredients, not a single plant |
|---|---|
| Also known as | Lasuna Ksheerapaka, LasunaKsheerapaka |
Names and identification
| Language | Name |
|---|---|
| English | Lasuna Ksheerapaka |
Ayurvedic pharmacology (Dravyaguna)
| Property | Value | Description |
|---|---|---|
| Rasa (Taste) | Katu, Madhura | Primary taste |
| Guna (Quality) | Snigdha | Physical quality |
| Virya (Potency) | Ushna | Heating/Cooling effect |
| Vipaka (Post-digestive) | Madhura | Post-digestive effect |
Dosage forms and preparation
Dosage Forms: Ksheerapaka (milk decoction - primary form), Syrup concentrate, Freeze-dried powder for reconstitution, Softgel capsules of concentrated form
Standard Dosage: 50-100 mL Ksheerapaka preparation twice daily (prepared from 5-10 g garlic in 200 mL milk reduced to half); concentrated powder 500-1000 mg twice daily
Optimal Timing: Traditionally given in the evening or at bedtime for cardiovascular and Vata-pacifying use, and on an empty stomach in respiratory complaints
Storage: Fresh Ksheerapaka must be consumed within hours or refrigerated at 2-8 deg C. Spray-dried and lyophilized powders stored below 25 deg C in moisture-proof, airtight containers with desiccant sachets. Protect from light and humidity (below 45% RH).
Marker Compounds: S-allylcysteine, Diallyl disulfide, Alliin (residual), Casein-bound allyl sulfides, Allyl methyl sulfoxide
Synergistic Combinations
- Ashwagandha Ksheerapaka (Rasayana combination)
- Shatavari (hormonal balance and gastric soothing)
- Pippali (bioenhancement of garlic actives)
- Haridra with warm milk (anti-inflammatory combination)
Reviewed by Dr. Awadesh Pratap Singh, BAMS, on 11 October 2026. What that review covered.
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