Indian Journal of Traditional Knowledge

Vol. 7(4), October 2008, pp. 548-556

Traditionally fermented biomedicines, arishtas and asavas from Ayurveda

S Sekar* & S Mariappan
Department of Biotechnology, Bharathidasan University, Tiruchirappalli 620 024, Tamil Nadu
E-mail:sekarbiotech@yahoo.com; sekarbiotech@bdu.ac.in
Received 5 December 2006; revised 7 August 2007
Ayurveda comprises of various types of medicines including the fermented forms namely arishtas (fermented
decoctions) and asavas (fermented infusions). These are regarded as valuable therapeutics due to their efficacy and desirable
features. The bulk of knowledge on these fermented medicines remains undocumented, unrecognized and invalidated. In the
paper, the fundamental concepts in the designing of arishtas and asavas with representative examples have been
highlighted. It further focuses on the art of preparation, fermentation, storage and usage of these products. The trends in
commercial utilization are also investigated. The entire group of these fermented medicines comprising of 79 products are
analyzed based on their utility in treating various illness of humans and a comprehensive grouping is evolved. The possible
avenues of further investigations using the tools of modern science for the characterization, validation and improvement of
these traditional products are indicated.
Key words: Arishta, Asava, Ayurveda drugs, Fermentation, Traditional medicine
IPC Int. Cl.8: A61K36/00, A61P1/02, A61P1/04, A61P1/06, A61P1/14, A61P13/00

Ayurveda is a traditional Indian medicinal system

being practiced for thousands of years. More than
1,200 species of plants, nearly 100 minerals and over
100 animal products comprise the Ayurvedic
Pharmacopoeia. Considerable research on pharmacognosy, chemistry, pharmacology and clinical
therapeutics of Ayurveda has been carried out and
thereby numerous drugs have entered into the
international
pharmacopoeia1.
World
Health
Organization indicated that primary health needs of
countries in Africa, Asia and Latin America are met
by traditional medicines. Such traditional medicines
are adapted to industrialized countries as
Complementary or Alternative Medicines (CAM)2.
Ayurvedic system of treatment has been estimated to
meet 70-80% of the healthcare needs of India3.
Ayurvedic system of treatment is designed to
attain svasthya (to establish ones own natural state
on perfect health) and advocates samadosa
(structural and physiologically equilibrium),
samagni (equilibrium of metabolic processes),
samadhatu (equilibrium of
body tissues),
samamalakriya (equilibrium of eliminative systems),
prasannendriya
(equilibrium
of
senses),
prasannamana (equilibrium of mind) and
prasannatma (state of pure awareness or contended
__________
* Corresponding author

self). Ayurveda contains 8 branches of sciences and

10 different diagnostic tools based on tridosha
theory (three humours of body). Ayurveda also
advocates a system of prevention of diseases by
stipulating a set of practices as daily routine
(Dinacharya) and seasonal routine (Ritucharya).
Ayurvedic treatment system also takes into account
individual variations. Ayurvedic medicines are of
various types, so as to meet the diverse requirements
in the treatment of human illness. They are herbal
teas, infusions, decoctions, tinctures, capsules and
powders, infused oils, ointments, creams, lotions etc.
along with arishtas (fermented decoctions) and
asavas (fermented infusions)4. Arishtas and asavas
are considered as unique and valuable therapeutics in
Ayurveda. Though traditional knowledge in
literature as well as in practice exists about arishtas
and asavas, there was little effort to document,
preserve and improve this knowledge for betterment
of mankind. The objective of the paper is to
document this knowledge available in the traditional
literature as well as from the traditional practices,
bring out the technological details, analyze and list
out their medical applications. Finally, scope for
futuristic developments in the arena of microbial
fermentation and biomedical applications based on
the tools of modern scientific investigations is
discussed.

SEKAR & MARIAPPAN: TRADITIONALLY FERMENTED AYURVEDA BIOMEDICINES

Arishta and asava

Arishtas and asavas are self-generated herbal
fermentations of traditional Ayurvedic system. They
are alcoholic medicaments prepared by allowing the
herbal juices or their decoctions to undergo
fermentation with the addition of sugars. Arishtas are
made with decoctions of herbs in boiling water while
asavas are prepared by directly using fresh herbal
juices5-9. Fermentation of both preparations is brought
about by the addition of a source of sugar with
dhataki (Woodfordia fruticosa Kurz) flowers5. Many
contain additional spices for improving their
assimilation. They are moderately alcoholic (up to
12% by volume) and mostly sweetish with slight
acidity and agreeable aroma. These medicinal wines
have several advantages, like better keeping quality,
enhanced therapeutic properties, improvement in the
efficiency of extraction of drug molecules from the
herbs and improvement in drug delivery into the
human body sites10. The most cited traditional
literature about Indian Ayurvedic literature with the
coverage of arishta and asava includes Charaka
Samhita, Sushruta Samhita, Astanga Hridaya,
Bhaishajya Ratnavali, Sarngadhara Samhita,
Khadhanigragam, Arsaschikitsha, Sagasrayogam,
Chikitshasthanam, Yogaratnagaram, Asavarishtasangragam, Howshathagunasangraham and Astangasangraham.
Traditional preparation of Arishta and asava
The basic equipments required are: an earthen pot
sufficiently large and strong with glazed exterior or a
glazed; porcelain jar of suitable size; a lid of correct
size to close the vessel; a cloth ribbon to seal the
vessel; a paddle like stirrer; a clean cloth of fine and
strong texture for filtering; a vessel to keep the juices
or boil the drugs6. The major components are divided
into 4 types according to their specific role in the
process6. These include: the main herbs from which
the extract or decoction is taken out as the case may
be. They yield drugs, which are pharmacologically
and therapeutically much important in the given
medicine and the name of the medicine is derived
from these herbs denoting their importance. The
flavouring agents are herbs besides contributing to the
flavour of the medicine have their own
pharmacological action too. The fermentation initiator
provides inoculum for the fermentation to start. The
medium of sugars is required for fermentation.
Analysis of components of typical arishta and asava
(Table 1) could also support and provide insights

549

about the basis of designing them. In Asokarishta, the

main herb is asoka (Saraca asoca De Wilde)11. Those
contribute for flavours are Cuminum cyminum L.,
Santalum album L. and Zingiber officinale Roscoe.
Woodfordia fruticosa (L.) Kurz as fermentation
initiator and jaggery as a source of sugar are also
present. Similarly in Kanakasava, Kanaka (Datura
metel L.) is the main herb while Piper longum L. and
Zingiber officinale Roscoe contribute for flavour12.
Further, Woodfordia fruticosa (L.) Kurz as well as
sugar and honey are present.
Process of preparation
The proportion of the different ingredients are
water 32 seers (or 1024 tolas; 1 tola =12 gm), treacle
or jaggery 12 and half seers (or 400 tolas), and honey
6 seers (or 200 tolas), medicinal substances (such as
roots, leaves or barks, etc. of plants cut into pieces)
1 seers (or 40 tolas), in powder or decoction7. The
basic drugs from which the extract is to be prepared
are first cleaned and rinsed in water to get rid of dirt.
In the case of fresh plants, they are cleaned,
pulverized and pressed for collection of juice. If the
drug is dry and to be used in the preparation of asava,
it is coarsely crushed and added to water to which the
prescribed quantities of honey, jaggery and/or sugar
are added. If it is an arishta, a decoction is obtained
by boiling the drugs in the specified volume of water
as given in the recipe. The water used should be
clean, clear and potable6. When the extracts are
obtained, the sugar (cane sugar), jaggery and/or honey
are added and completely dissolved. Sometimes, any
one or more of these sugary substances are omitted if
so directed in the recipe. The sugar, jaggery and
honey should be pure. The jaggery to be added should
be very old (prapurana) because fresh jaggery
aggravates kapha and suppresses the power of
digestion8. The flavouring agents are coarsely
powdered and added to the sweetened extract. Too
fine a powder of the flavouring agent is undesirable as
it causes sedimentation in the prepared medicine and
its filtration is difficult. Even if the recipe does not
prescribe the addition of any flavouring agents, they
can be added in the same proportion as for other
asava or arishta. In asavas, the avapa (drugs which
are added in powder form at the end) should be one in
tenth in quantity and honey should be three fourth in
quantity of jaggery.
The earthen pot or jar intended for fermenting the
medicine is tested for weak spots and cracks and

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INDIAN J TRADITIONAL KNOWLEDGE, VOL 7, No. 4, OCTOBER 2008

similarly a lid is also chosen6. It should be prepared of

the soft mud collected from the silt in the bank of
river or lake. It should be greasy, thick, light and
smooth. It should be free from holes or cracks and
homogenous. Echo should come out from inside of
this jar. Its circumference in the middle should be 42
angulas (1 angula = inches) and its height should
be 43 angulas. Its wall should be one angula in
thickness and compact. In shape (pot shape), it should
be like the fruit of bakula (Mimusops elengi L.)8. The
internal surfaces of the pot and the lid are wiped with
a clean dry cloth and cows ghee is smeared on this
surface to prevent oozing out of the contents when
poured and kept for fermentation. The pot should be
perfectly dry before ghee is smeared and if it be
moist, ghee will not stick, penetrate and block the
pores. The infiltration of the pot besides preventing
oozing strengthens the pot also. Glazed porcelain
ware may also be used instead of earthen ware6. In
large scale, the fermentation is carried out in huge
wooden vats with wooden covers (Fig.1). The vat is
made air tight. The filtration is carried out by electric
filter presses with filter sheets which efficiently
separate the suspended particles and isolate clear
medicine. The powdering, grinding and mixing are
done by mills, pulverizers and mixing machines. The
decoctions are prepared in large steam jacketed
boilers, heated by super heated steam under pressure6.
Inoculum
When the pot or the jar is ready, the sweetened and
flavoured drug extract is poured into it up to three
fourth of the capacity. The unfilled space provides
room for the fermenting liquid when it rises up due to
frothing and evolving of a large amount of gases.
Otherwise, the medium may damage the container
and flow out. Then, the inoculum has to be added to
initiate fermentation. The process of fermentation
necessitates the presence of fermenting microorganisms, yeasts. In the preparation of alcoholic
medicaments in the Ayurvedic Systems, the inoculum
of yeasts comes from the dhataki flowers, which
contain the wild species of yeast. These flowers are
nectariferous and highly tanniferous. The flowers
contain the yeast spores in the dry nectariferous
region6,13,14. The presence of tannin both in hops and
in these flowers favours suitable environment for
yeast growth. The flowers are added and the contents
are stirred well to distribute the inoculum of yeast.
Apart from the fire flame flowers (dhataki), if other
ingredients like honey and raisins (gum) are added,

they also contain wild yeasts. When fire flame flowers

are not used in some preparations, the inoculum of
yeasts either from the mahua (Madhuca longifolia
Macbr.) flowers, the honey or raisins suffice initiating
the process of fermentation. The yeasts multiply
rapidly by division in a short time6. Finally, the vessel
should be closed and sealed. Sealing is done by
winding around a long ribbon of cloth smeared with
clay on one surface. While sealing, the blank surface
of the ribbon should line the rim of the vessel and lid
and the clay side should be external. After sealing, the
vessel is placed in a dark place without much
circulation of air. It may be kept in a grain store
buried in a heap of grain or into a pit in the soil. Soft
packing of straw should be provided around the vessel
to prevent breakage by any force6.
The fermentation process
During autumn and summer seasons, fermentation
takes place in 6 days. In winter, it takes 10 days.
During rainy season and spring, fermentation takes
place in 8 days8. The fermentation vessel is left
undisturbed for a month and then opened. The
medicine is filtered and taken for use. If the filtered
medicine shows further sedimentation, it is allowed to
stand for few more days and again filtered to separate
the sediment. In the usual practice, 7-10 days are
enough in the hot tropical climate and the long period
of 30 days is allowed in cool temperature climate
when biological activity is at its low6. In old practices,
performing fermentation in a heap of whole grain of
that season was indicated.
Storage and usage
The filtered medicine is stored in tightly stoppard
glass bottles and taken for use whenever necessary.
The asava and arishta maintain good for any length
of time and actually the medicinal value of the
preparation is said to increase with time. If asava or
arishta shows any sign of mould development at any
stage, it should be rejected as unfit for use. Asava or
arishta are mixed with an equal volume of water
before consumption. The container should be kept
well closed as these sweet medicines attract flies and
ants6.
Doses
The dose of both the asava and arishta is one pala
(48 ml approx.). Arishta is better than asava as the
former is light because of boiling. Their properties are
determined on the basis of the property of drugs used

SEKAR & MARIAPPAN: TRADITIONALLY FERMENTED AYURVEDA BIOMEDICINES

551

Table 1-Typical representation of an Arishta and Asava

Contents

Families

Plant parts used

Quantity

Saraca asoca (Roxb.)De Wilde

Nigella sativa L.
Jaggery

Caesalpiniaceae
Ranunculaceae
--

Bark
Seeds
--

400 tola
4 tola
800 tola

Cyperus rotundus L.
Zingiber officinale Roscoe
Coscinium fenestratum Colebr.
Kaempferia rotunda L.
Terminalia chebula Retzius
Phyllanthus emblica L.
Terminalia bellirica (Gaertn.) Roxb.
Mangifera indica L.
Cuminum cyminum L.
Adhatoda vasica Nees
Santalum album L.
Woodfordia fruticosa (L.) Kurz
Water

Cyperaceae
Zingiberaceae
Menispermaceae
Zingiberaceae
Combretaceae
Euphorbiaceae
Combretaceae
Anacardiaceae
Apiaceae
Acanthaceae
Santalaceae
Lythraceae
--

Tubers
Rhizome
Rhizome
Rhizome
Fruits
Fruits
Fruits
Seeds
Seeds
Root bark
Wood powder
Flowers
--

4 tola
4 tola
4 tola
4 tola
4 tola
4 tola
4 tola
4 tola
4 tola
4 tola
4 tola
64 tola
4 drona

Solanaceae
Acanthaceae
Fabaceae
Piperaceae
Solanaceae
Clusiaceae
Zingiberaceae
Verbenaceae
Pinaceae
Lythraceae
Vitaceae
----

Whole plant
Root & bark
Root
Fruits
Root
Flowers
Rhizome
Root
Flowers
Flowers
Fruits
----

16 tola
16 tola
8 tola
8 tola
8 tola
8 tola
8 tola
8 tola
8 tola
64 tola
80 tola
400 tola
200 tola
15 liter

Asokarishta

Kanakasava (Datura metel L.)

Adhatoda vasica Nees
Glycyrrhiza glabra L.
Piper longum L.
Solanum surattense Burm.f.
Mesua nagassarium (Burm.f.) Kosterm.
Zingiber officinale Roscoe
Clerodendrum serratum (L.) Moon
Abies spectabilis (D.Don) G.Don
Woodfordia fruticosa (L.) Kurz
Vitis vinifera L.
Sugar
Honey
Water
1 tola = 12 gm; 1 drona = 12.288 kg

Table 2 Categorization of Arishta and Asava

Ailments
Pediatrics
Fever
Cough
Digestive disorders
Intestinal problems
Constipation
Scabies and boils
Skin diseases
Rickets
Inflammation
Appetizer
Growth promoter
General tonic
Immunity enhancer
Nervous system
Paralysis
Nervous disorder

Name of the arishta/asava

Arvindasava
Arvindasava
Arvindasava
Mustharishta
Arvindasava
Moolakadyarishta
Moolakadyarishta
Arvindasava
Moolakadyarishta
Arvindasava
Arvindasava
Balamritha
Arvindasava, Balamirtha
Dasamoolarishta, Dhanwanthararishta, Vidangasava, Balarishta
Balarishta, Jeerakadhyarshta, Aswagandharishta, Mrigamadasava
Contd

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INDIAN J TRADITIONAL KNOWLEDGE, VOL 7, No. 4, OCTOBER 2008

Table 2 Categorization of Arishta and Asava Contd

Ailments

Name of the arishta/asava

Pediatrics
Nervous Weakness
Nerve tonic
Rejuvenator
Improves concentration
Tension
Insomnia (unable to sleep)
Loss of memory
Mental disorder
Blood and circulatory system
Anaemia

Cardiac disorders
Cardiac tonic
Controlling blood pressure
Haemostatic
Blood Purifier
Blood toner/nourishment
Haemothermia
(bleeding from parts of the body)
Respiratory system
Cough

Cold
Bronchitis
Asthma
Throat disorder
Pulmonary tuberculosis
Lung diseases
Respiratory disorder
Digestive and Excretory system
Vomiting
Stomach pain
Ailments
Indigestion

Amoebic dysentery
Diarrhoea
Gastric problems
Gastric/peptic ulcers
Intestinal parasites
Intestinal problems

Dhanyamla
Saraswatharishta, Aswagantharishta, Dasamoolarishta
Aswagandharishta , Saraswatharishta
Saraswatharishta
Aswagandharishta
Aswagandharishta ,Angurasava, Saraswatharishta, Draksharishta
Aswagandharishta
Saraswatharishta, Aswagandharishta, Dasamoolarishta
Dasamoolarishta, Draksharishta, Kumaryasava, Bringarajasava, Chavikasava, Loharishta,
Gomoothrasava, Khadirarishta, Lodharasava, Lohasava, Parpatadyarishta, Pippalyasava,
Punarnavasava, Poothikaranjasava, Rohitakarishta, Sudarsanasava, Useerasava, Dhatriarishta
Dasamoolarishta, Parthadyarishta, Khadirarishta, Sudarsanasava, Draksharishta
Parthadyarishta
Parthadyarishta
Babularishta, Kumaryasava
Useerasava, Babularishta, Ashokarishta, Panchathiktarishta, Dhatriarishta, Kumaryasava,
Sarawathaarishta, Sarivadyarishta, Sarivadyasava
Kumaryasava, Drakshasava, Draksharishta
Kanakasava, Useerasava, Vasakadyarishta

Bringarajasava, Drakshasava, Draksharishta, Mridvikarishta, Khadirarishta, Sudarsanasava,

Swasamurutha, Vasakasava, Vasakadyarishta, Vasarishta , Kalmeghasava, Babularishta,
Kumaryasava, Dasamoolarishta
Swasamurutha, Drahshasava, Vyoshamritha
Draksharishta, Babularishta, Bringarajasava, Vasarishta
Jeerakadhyarishta, Kanakasava, Lohasava, Swasamurutha, Vasarishta, Vidaryadyasava,
Mrigamadasava, Dasamoolarishta, Draksharishta Kumaryasava, Babularishta
Draksharishta
Dasamoolarishta, Mrigamadasava, Kanakasava, Sarivadhyasava, Jeerakadhyarishta,
Sarivadyarishta, Dhanwanthararishta
Parthadyarishta, Dasamoolarishta
Dasamoolarishta,
Draksharishta,
Dhanwanthararishta,Chavikasava,
Kumaryasava,
Drakshasava, Sarivadhyasava,sarivadyarishta
Drakshasava, Mrigamadasava
Viswamrita
Name of the arishta/asava
Chavikasava, Chitrakasava, Dhanwanthararishta, Drakshasava, Duralabharishta, Lohasava,
Madhukasava , Mridvikarishta, Pippalyasava , Muktakarishta, Abhayarishta, Mustharishta,
Poothikaranjasava, Viswamrita, kutajarishta, Amritarishta, Vyoshamritha
Kutajarishta, Muktakarishta
Kutajarishta, Ahifenasava, Babularishta, Bilvasava, Muktakarishta, Mustharishta,
Patrangasava, Viswamrita, Takrarishta
Balarishta, Drakshasava, Pippalyasava, Babularishta, Jeerakadhyarishta, Surasava,
chandanasava, kumaryasava
Kumaryasava
Kutajarishta, Kumaryasava, Aragwadharishta, Loharishta, Vidangasava, Khadirarishta,
Vidangarishta
Arvindasava, Falasava, Lodharasava, Loharishta, Lohasava, Kalmeghasava, Pippalyasava,
Madhukasava, Bilvasava, Muktakarishta, Viswamrita, kutajarishta, Devadarvyarishta
Contd

SEKAR & MARIAPPAN: TRADITIONALLY FERMENTED AYURVEDA BIOMEDICINES

553

Table 2 Categorization of Arishta and Asava Contd

Ailments

Name of the arishta/asava

Pediatrics
Piles

Constipation
Jaundice
Abdominal disorder
Enlargement of liver
Liver disorder
Appetizer

Intoxicant
Urinary system
Diuretic
Urinary infection
Urinary disorders
Reproductive system
Spermatorrhoea
Seminal weakness
Sexual stimulating tonic
Female Uterine disease
Menstrual disorders
Vaginal disease
Gonorrhoea
Sterility in female
Syphilis
Female tonic after delivery
Immune system
To enhance Immune system
Enlargement of spleen
Spleen disorder
Auto immune diseases
General Ailments
Weakness
Body Ache
Health Tonic
Body Nourishment
Rejuvenator
Tiredness
Cooling Effect
Oedema
To reduce obesity
Diabetes
Cancer
Fever

Endocrinal deficiency
Rheumatism
Ascites

Kutajarishta, Abhayarishta, Amritarishta, Aragwadharishta, Loharishta, Chitrakasava,

Devadarvyarishta,
Duralabharishta,
Lodharasava,
Lohasava,
Poothikaranjasava,
Poothivalkasava, Dasamoolarishta, kumaryasava, Takrarishta, Danthyarishta
Kumaryasava, Abhayarishta, Angurasava, Danthyarishta, Duralabharishta, Draksharishta
Dasamoolarishta, Parpatadyarishta, Sudarsanasava, Dhatriarishta
Falasava, Vyoshamritha, Punarnavarishta
Kumaryasava, Bringarajasava, Parpatadyarishta
Danthyarishta, Punarnavarishta
Arvindasava, Aswagandharishta, Chandanasava, Drakshasava Draksharishta, Angurasava,
Loharishta, Babularishta, Lohasava, Mustharishta, Viswamrita, Dhatriarishta, Takrarishta
Lodharasava
Surasava
Balarishta, Chandanasava, Draksharishta, Drakshasava, Punarnavarishta
Naleekerasava
Chandanasava, Dhanwanthararishta, Palashpushpasava, Patrangasava
Devadarvyarishta, Poothikaranjasava, Ashokarishta, Abhayarishta

Babularishta,

Chandanasava, Patrangasava
Saraswatharishta
Mrithasanjeevani-arishta
Ashokarishta
Ashokarishta
Ashokarishta, Dhanwanthararishta
Chandanasava, Patrangasava, Babularishta
Bringarajasava, Dasamoolarishta
Sarivadyarishta, Sarivadhyasava
Dhanwanthararishta, Jeerakadhyarishta
Arvindasava, Dasamoolarishta, Draksharishta
Kumaryasava, Bringarajasava, Parpatadyarishta, Khadirarishta
Lohasava, Poothikaranjasava, Poothivalkasava, Rohitakarishta
Balarishta, Chandanasava
Aswagandharishta, Loharishta, Mridvikarishta, Mrithasanjeevani-arishta, Draksharishta,
Dakshasava
Vidaryadyasava
Dasamoolarishta, Draksharishta, Balarishta
Madhukasava, Dasamoolarishta, Vidaryadyasava
Mahamanjisthadyarishta
Angurasava, Lodharasava, Mridvikarishta
Chandanasava, Kumaryasava, Naleekerasava, Sarivadhyasava, Sarivadyarishta
Vasasava, Punarnavarishta
Loharishta, Lodharasava
Loharishta, Devadarvyarishta, Lodharasava, Lohasava, Saribadyasava, Useerasava,
Dhatriarishta
Khadirarishta
Kutajarishta, Amritarishta, Bringarajasava, Danthyarishta, Dhanwanthararishta, Kanakasava,
Parpatadyarishta, Sudarsanasava, Panchathiktarishta, Draksharishta, Drakshasava,
Dhatriarishta
Kumaryasava
Balarishta,
Devadarvyarishta,
Nimbamrithasava,
Sarivadhyasava,
Saribadyasava,
Sarivadyarishta
Punarnavasava, Poothivalkasava, Rohitakarishta, Dhanyamlam, Abhayarishta, Danthyarishta,
Lohasava, Parpatadyarishta
Contd

554

Ailments
Pediatrics
Skin problems
Skin diseases

Foul wounds
Leucoderma
Infectious Diseases
Malaria
Pneumonia
Influenza
Leprosy
Cholera
Others
Poisonous bites
Alcoholism

INDIAN J TRADITIONAL KNOWLEDGE, VOL 7, No. 4, OCTOBER 2008

Table 2 Categorization of Arishta and Asava Contd

Name of the arishta/asava

Aragwadharishta,
Loharishta,
Babularishta,
Nimbamrithasava,
Chitrakasava,
Devadarvyarishta, Gomoothrasava, Khadirarishta, Lodharasava, Nimbarishta, Sarivadhyasava,
Sarivadyarishta, Panchathiktarishta, Lohasava
Aragwadharishta, Lohasava, Nimbamrithasava
Aragwadharishta, Chitrakasava, Gomoothrasava, Loharishta
Amritarishta, Vasakasava, Panchathiktarishta
Dasamoolarishta, Drakshasava
Drakshasava
Khadirarishta, Vasakasava
Ahifenasava, Muktakarishta
Sirisharishta
Srikhandasava

Fig. 1 Preparation of arishtas and asavas by traditional methods

in their preparation15. A person should take these

preparations in such a dose as would not cause
intoxicated movement of eye balls and perversion of
mental activities8.

Arishta and asava products for treatment

Compilation of arishta and asava products could
end up with 79 products, of which 37 falls into the
category of asava, 38 into arishta and the remaining

SEKAR & MARIAPPAN: TRADITIONALLY FERMENTED AYURVEDA BIOMEDICINES

4 arishta are named as amirtha (Viswamritha,

Balamritha and Swasamrutha, Vyoshamritha). These
products have also been commercialized. Further,
the number of arishta and asava products and the
nature of information available are compiled.
Usefulness of arishta and asava products is
categorized in relation to human system of diseases
(Table 2). There are arishta and asava meant for the
treatment of various problems in pediatrics, nervous
system, blood and circulatory system, respiratory
system, digestive and excretory system, urinary
system, reproductive system, immune system, skin
problems, worm infections, general illness and
infectious diseases etc.
Conclusion
The study demonstrates the therapeutic potential
of arishta and asava products. Though arishta and
asava are preparations from plant materials, the role
of microorganisms in this fermentation process is not
at all realized. In fact, all arishta and asava
preparations are biomedical fermentations mediated
by microorganisms. There is rarely any attempt to
access the nature of microorganisms and their role in
therapeutic properties. There were few reports on
scientific validization of selected arishta and asava.
The purpose of using flowers of Woodfordia
fruticosa (L.) Kurz. in Nimba arishta was
investigated16. The antibacterial activity of
Takrarishta was reported17. An approach for the
standardization of arishta and asava was also
performed18.
Arishta and asava are considered unique as they
have several advantages10. Classical literature
indicates that they posses better keeping quality,
which is likely due to the contribution of fermentation
to preservation. The microbes involved in this process
mediate this process; enhanced therapeutic properties,
which may be due to the microbial biotransformation
of the initial ingredients of arishta and asava into
more effective therapeutics as end products;
improvement in the extraction of drug molecules from
the herbs by alcohol-aqueous milieu, which is also
produced by microbes; improvement in drug delivery
in the body, which may also be at least partially due
to microbial biotransformation either because of
biotransformation or because of alcohol-aqueous
milieu. These products in general possess preservative
properties, potentization of drug due to
biotransformation mediated by native microbes,

555

improvement in drug extraction and drug delivery.

The potential of the arishtas and asavas, which is
controlled by the profile of chemical compounds, can
be modulated based on the nature of ingredients, type
of fermentation and microorganisms involved.
Though there is an extensive list of arishta and asava
products with diverse medicinal properties, there is lot
of scope to work with them microbiologically,
biochemically and pharmacologically. This will make
arishta and asava as scientifically validated products
for the betterment of human life
Acknowledgement
The financial support in the form of a research
project granted by the Department of Secondary and
Higher Education, Ministry of Human Resource
Development,
Government
of
India
is
acknowledged. Authors are indebted to TN
Narayanan Varier and TR Sasi Varier of Ashtanga
Ayurvedics (P) Ltd, Tiruchirappalli, Tamil Nadu for
their fruitful discussions, for providing some
literature and help in the translation of certain
Sanskrit words.
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