Amritarishta – Medicinal Properties, Ingredients, Indications, Dosage & More

Reference: Bhaishajya Ratnavali Jwaradhikara.1239-1242

Abstract

Amritarishta, derived from the word Amrita, which means “nectar of immortality,” is a highly revered and time-tested Ayurvedic formulation mentioned extensively in classical Ayurvedic texts such as the Bhaishajya Ratnavali. This formulation holds profound therapeutic value due to both its unique herbal composition and the traditional fermentation process used in its preparation. The name Amritarishta itself signifies the rejuvenating and life-enhancing qualities attributed to its primary ingredient, Guduchi (Tinospora cordifolia), which is celebrated for its immunomodulatory, hepatoprotective, and adaptogenic properties.

Introduction

Amritarishta’s polyherbal composition, including herbs like Dashamula, Trikatu, and others, works synergistically to reduce Ama (toxins from impaired digestion), support liver and spleen health, modulate immune responses, and alleviate chronic low-grade fevers and hepatosplenomegaly. Its bitter and pungent taste profile stimulates Agni (digestive fire), promoting the digestion of metabolic wastes and enhancing systemic detoxification. Amritarishta is particularly effective in managing chronic fevers, digestive disturbances, hepatomegaly, and splenomegaly due to its deep-acting, rejuvenative, and detoxifying properties. The formulation’s ability to balance doshas while nourishing and revitalizing the tissues makes it an invaluable remedy in managing complex chronic conditions where impaired metabolism and immune imbalance coexist.

“Na Risahyateya Iti Arishta.”

It states that these do not get spoil easily. Amritarishta is known to be self-generated alcohol having dark brown color. It is a fermented liquid contains alcohol in the range of 5 to 10%. This is also known with the names of Amritarishta and Amrutharishtam. It contains Giloy as a main ingredient herb. It contains active chemicals like alkaloids, polyphenol and more tends to show anti-diabetic, digestive, anti-oxidant, anti-inflammatory, anti-aging, blood cleanser, respiratory and anti-bacterial properties.

Ingredients

1. Guduchi (Tinospora Cordifolia)
2. Dashamula – Group of ten roots:
   • Bilva (Aegle Marmelos)
   • Agnimantha (Clerodendrum Phlomidis)
   • Shyonaka (Oroxylum Indicum)
   • Patala (Stereospermum Suaveolens)
   • Gambhari (Gmelina Arborea)
   • Shalaparni (Desmodium Gangeticum)
   • Prishniparni (Uraria Picta)
   • Brihati (Solanum Indicum)
   • Kantakari (Solanum Xanthocarpum)
   • Gokshura (Tribulus Terrestris)
3. Water (Jala)
4. Jaggery (Saccharum Officinarum)
5. Ajaji (Cuminum Cyminum)
6. Parpataka (Fumaria Indica)
7. Saptaparna (Alstonia Scholaris)
8. Trikatu – Equal parts:
   • Shunthi (Zingiber Officinale)
   • Pippali (Piper Longum)
   • Maricha (Piper Nigrum)
9. Mustaka (Cyperus Rotundus)
10. Nagakeshara (Mesua Ferrea)
11. Katuki (Picrorhiza Kurroa)
12. Ativisha (Aconitum Heterophyllum)
13. Indrayava (Holarrhena Antidysenterica)
14. Dhataki Pushpa (Woodfordia Fruticosa)

Description Of Ingredients

1. Guduchi (Tinospora Cordifolia)

It is known as “Amrita” in Ayurveda and is classified as a Rasayana, meaning it is a rejuvenative herb that enhances systemic resistance and vitality. It is Tridoshaghna, with a predominant effect on Pitta and Vata doshas. It is widely used in the management of fevers, hepatic disorders, and auto-immune conditions due to its Jwaraghna (antipyretic), Agnideepana (digestive fire enhancing), and Rasayana (rejuvenative) properties. Its pharmacological actions include immunomodulation, hepatoprotection, antioxidant activity, and anti-inflammatory effects.

2. Bilva (Aegle Marmelos)

It is a renowned Tridoshahara (pacifies all three doshas), especially effective in managing Ama Jwara (fevers caused by undigested metabolic toxins). It possesses Deepana (digestive stimulant) and Grahi (absorbent) properties, making it highly beneficial in febrile conditions associated with diarrhea, flatulence, or dysentery. Bilva’s action in correcting Agni (digestive fire) is central to clearing the root cause of many fevers. Modern research highlights its antidiarrheal, antimicrobial, and antipyretic actions, making it valuable in enteric fever, gastrointestinal infections, and post-febrile weakness.

3. Agnimantha (Clerodendrum Phlomidis)

It is a chief Vatahara (Vata-pacifying) herb among Dashamula, classically indicated in Sannipataja Jwara (fever involving all three doshas), especially where there is Shula (pain), Stambha (stiffness), and Agni-mandya (poor digestion). It supports the elimination of Ama (toxins) by kindling the Jatharagni (digestive fire) and clearing deep-seated Kapha (mucus accumulation). Its efficacy is especially marked in fevers involving Shotha (inflammation) and Udarashula (abdominal colic). On the modern front, Agnimantha possesses anti-inflammatory, analgesic, and hepatoprotective actions due to the presence of clerodin, clerosterol, lupeol, and quercetin. These bioactives modulate inflammatory pathways and help in alleviating fever-associated joint and muscle discomfort.

4. Shyonaka (Oroxylum Indicum)

It is a potent Shothahara (anti-inflammatory) and Kasa-Shwasahara (relieves cough and breathlessness) herb, used in fevers presenting with Kanthasula (sore throat), Kasa (cough), and Shotha (swelling of glands). It is beneficial in Kapha-Pitta Jwara (fever involving mucus and bile) with Urah Shoola (chest pain) and Daurbalya (weakness). Shyonaka also exhibits Rasayana (rejuvenating) qualities, aiding post-febrile recovery. Its constituents, such as orosyline, chrysin, baicalein, and scutellarein, exhibit antibacterial, anti-inflammatory, and antipyretic properties.

5. Patala (Stereospermum Suaveolens)

It is indicated in conditions of Srotorodha (blockage of microchannels), Kapha-Vata Avarana (mucus blocking the movement of Vata), and Shwasa (breathlessness) that accompany Kapha-dominant Jwara (fever due to mucus imbalance). It aids in opening the respiratory and circulatory pathways through Swedajanana (sweat-inducing) and Srotoshodhana (channel-clearing) actions. The Tikta rasa (bitter taste) supports Agni Deepana (appetite stimulation) and Ama Pachana (detoxification). The presence of lapachol, stereolignan, and catalpol contributes to mucolytic, antipyretic, and antibacterial effects. Thus, it effectively relieves respiratory congestion and febrile respiratory conditions.

6. Gambhari (Gmelina arborea)

It is known for its Balya (strength-promoting) and Rasayana (rejuvenative) properties, often used in post-febrile states marked by Daurbalya (weakness), Mansa Kshaya (muscle wasting), and Smriti Bhramsha (mental fatigue). It pacifies Vata (neuromuscular restlessness) and supports Dhatu Pushti (nourishment of body tissues). This makes it highly effective in Jeerna Jwara (chronic fevers), where tissue depletion is evident. It contains gmelinol, verbascoside, and lignans, which exhibit hepatoprotective, antioxidant, and anti-inflammatory actions. These support liver function and reduce systemic inflammation during or after prolonged febrile conditions.

7. Shalaparni (Desmodium Gangeticum)

It is a vital Ojas-kara (vitality enhancer) and Pranavaha Strotoshodhana dravya (cleanses respiratory channels), traditionally used in Kshaya Jwara (fever with depletion) and Bala Hani (loss of strength). Its Balya (tonic) and Rasayana (rejuvenative) actions promote systemic recovery and immune restoration. It calms Vata-Kapha dosha (air and mucus imbalance), especially in fevers with Daurbalya (fatigue) and Shwasa-Kasa (respiratory distress). Triterpenoids, gangetin, desmodin, and flavonoids are the major bioactives contributing to its immunomodulatory, antipyretic, and antioxidant properties.

8. Prishniparni (Uraria Picta)

It is indicated in Angamarda Jwara (fever with body ache), Asthi-Mamsa Dhatu Kshaya (depletion of muscle and bone tissues), and Sannipatika Jwara (tridoshic fever). It strengthens Asthi (bone) and Mamsa Dhatu (muscle tissues) while pacifying aggravated Vata (nerve-related pain and stiffness). its therapeutic potential lies in isoflavonoids, ursolic acid, pterocarpans, and phenolics, which offer anti-inflammatory, regenerative, and analgesic benefits, making it a reliable agent in muscular fatigue and fever-related myalgia.

9. Brihati (Solanum Indicum)

It is a Kaphaghna (Kapha-reducing) and Shwasahara (anti-asthmatic) herb that acts on the Urdhva Jatru (upper respiratory system). It is beneficial in fevers accompanied by Kasa (cough), Nasa Srava (nasal discharge), and Gala Shotha (throat inflammation). Solasodine, solanine, chlorogenic acid, and beta-sitosterol present in Brihati contribute to its anti-inflammatory, expectorant, and antipyretic actions, clearing nasal and bronchial congestion effectively during febrile episodes.

10. Kantakari (Solanum Xanthocarpum)

It is a classical Kasa-Shwasahara (cough and asthma alleviating) herb indicated in Jwara with respiratory congestion. It breaks down Shleshma (phlegm) and facilitates its expulsion, while also pacifying Vata (spasmodic cough and chest tightness). It stimulates Agnideepana (enhancement of metabolism) and clears Avarodha (obstructions) in the respiratory channels. The presence of solasonine, solamargine, diosgenin, and steroidal alkaloids, which provide bronchodilatory, anti-allergic, and anti-inflammatory effects, makes it particularly effective in bronchitic fevers, wheezing, and asthmatic attacks during Jwara (fever).

11. Gokshura (Tribulus Terrestris)

It is a Mutrala (diuretic), Balya (strengthening), and Rasayana (tissue rejuvenator) herb, especially useful in Jwara with urinary discomfort, Mutrakricchra (painful urination), and dehydration. It promotes Mutravaha srotoshodhana (cleansing of urinary system channels) and supports Shukra Dhatu poshana (nourishment of reproductive tissues), making it ideal in post-febrile weakness and pitta-vata vitiation. It contains protodioscin, diosgenin, saponins, and flavonoids, which offer diuretic, adaptogenic, and antioxidant effects, supporting systemic hydration, hormonal balance, and strength restoration after prolonged febrile illnesses.

12. Jaggery (Saccharum Officinarum)

Jaggery acts as a fermentative base and also serves as a carrier (Yogavahi) for enhancing the bioavailability of herbal constituents. Rich in natural sugars, iron, magnesium, and trace minerals, it provides nourishment and assists in the natural fermentation process, producing alcohol, which aids in preservation and deep tissue penetration.

13. Ajaji (Cuminum Cyminum)

Cumin seeds are classified under Deepana (Appetizers) and Pachana dravyas (Digestive Herbs). It is particularly useful in post-febrile indigestion, flatulence, and anorexia. Phytochemically, it contains cuminaldehyde, limonene, thymol, and flavonoids, which exhibit antioxidant, digestive stimulant, and anti-inflammatory properties.

14. Parpataka (Fumaria Indica)

It is indicated in Pittaja jwara (Pitta-dominant fevers) and liver dysfunctions. It possesses antipyretic, hepatoprotective, and anti-inflammatory actions. Active constituents such as fumaric acid, protopine, and other alkaloids contribute to its efficacy in liver disorders and skin conditions.

15. Saptaparna (Alstonia Scholaris)

It is renowned for its krimighna (anti-parasitic), jwaraghna (antipyretic), and rakta shodhaka (blood-purifying) properties. It is especially beneficial in intermittent fevers and spleen-related disorders. Alkaloids like echitamine and scholaricine have been reported to exert antimalarial, antimicrobial, and anti-inflammatory effects.

16. Shunthi (Zingiber Officinale)

It is highly valued for its Deepana (digestive stimulant) and Pachana (carminative and detoxifying) properties, making it a cornerstone herb in the management of Amaja Jwara (fever due to toxic accumulation from undigested food). It balances Vata (air element) and Kapha (water element) doshas and kindles the Jatharagni (digestive fire), which becomes impaired during febrile states. Shunthi is also Shoolahara (pain-relieving) and Swedajanana (diaphoretic – induces sweating), aiding in breaking fever through sweat and toxin elimination. In febrile conditions with Udarashoola (abdominal colic), Aruchi (loss of taste), and nausea. It restores normal gut function and appetite. The bioactive compounds gingerols, shogaols, and zingerone, which exhibit anti-inflammatory, antipyretic (fever-reducing), antioxidant, and antiemetic activities.

17. Pippali (Piper Longum)

It is a renowned Rasayana (rejuvenative) and Agnideepaka (metabolism enhancer) in classical Ayurvedic medicine, indicated especially in Jeerna Jwara (chronic fevers), Kshaya (tissue wasting disorders), and Pratishyaya (chronic cold/rhinitis). It pacifies Vata (air) and Kapha (mucus) doshas, clears Avarodha (obstructions) in Pranavaha srotas (respiratory channels), and stimulates Agni (digestive fire) even in deeply suppressed conditions. Pippali is also known to enhance Dhatwagni (tissue-level metabolism), particularly helpful in fevers that result in Dhatu Kshaya (tissue depletion). Its bioactive compound, Piperine, increases the absorption of other drugs/herbs, making this herb an important Yogavahi (bioenhancer) in formulations. It also exerts direct antipyretic and bronchodilatory effects, especially useful in fevers with respiratory involvement and chronic inflammation.

18. Maricha (Piper nigrum)

It is considered a powerful Agnivardhaka (digestive fire stimulant) and Ama-Pachaka (detoxifier of undigested metabolic waste), extensively used in Kapha-Vataja Jwara (fevers caused by mucus and air element imbalance). It is Ushna (hot in potency), Tikshna (sharp), and Laghu (light), which make it effective in liquefying Kapha, expelling toxins through sweat and stools, and alleviating associated Angamarda (body ache) and Aruchi (loss of appetite). Maricha also aids in Swedana (sweating therapy) and is used in formulations meant to induce perspiration and break febrile cycles. Pharmacologically, piperine, its principal active compound, exerts antioxidant, antipyretic, and immunostimulatory effects.

19. Mustaka (Cyperus Rotundus)

It is a Deepana (digestive stimulant) and Pachana (carminative) herb, prominently used in Amaja Jwara (fever with toxins from undigested food) and Atisara (diarrhea). It pacifies both Pitta (bile) and Kapha (mucus) doshas and has a drying, stabilizing action on the gastrointestinal tract. Mustaka is especially useful where fever is accompanied by Aruchi (loss of taste), Guruta (heaviness), and Vibandha (abdominal discomfort). In fevers with Ama Sanchaya (accumulation of metabolic toxins), Mustaka helps by enhancing Agni (digestive fire) and promoting toxin clearance. Its use in fevers and GI disorders through the presence of cyperene, cyperol, rotundone, and flavonoids, which provide antipyretic, antispasmodic, antidiarrheal, and anti-inflammatory effects.

20. Nagakeshara (Mesua Ferrea)

Known for its Stambhana (astringent) and Raktasthambhaka (hemostatic) properties. It is used in Jwara (fever), especially those accompanied by Pitta vitiation (excess bile), raktapitta (bleeding disorders), and Atisara (diarrhea with mucus or blood). It calms Pitta and Kapha, reduces Daha (burning) and Pachana vikara (intestinal inflammation). In febrile illnesses involving intestinal bleeding, ulceration, or rectal discomfort, Nagakeshara stabilizes the mucosa and checks excessive discharge.

21. Katuki (Picrorhiza Kurroa)

It is a Tikta rasa (bitter-tasting) herb used for Pittaja Jwara (fever of bile origin), Yakrit vikara (liver disorders), and Ama-predominant fevers. It is known for its Pittashamaka (Pitta-pacifying), Bhedana (mild laxative), and Hepatoprotective qualities. Katuki stimulates Pachaka Pitta (digestive bile) and aids in the elimination of Aama (toxic wastes) through mild purgation, thereby helping in breaking fever cycles.

22. Ativisha (Aconitum Heterophyllum)

It is Tikta (bitter) and Katu (pungent) in taste and balances both Vata and Kapha, thus addressing fevers with Shoola (pain), Shwasa-Kasa (respiratory symptoms), and Ama-related symptoms. Its action as Agnideepaka (appetite stimulant) and Krimighna (anthelmintic) also makes it useful in worm-induced fevers and low-grade toxic fevers in children.

23. Indrayava (Holarrhena antidysenterica)

It is classically indicated in Atisara (diarrhea), Pravahika (dysentery), and Jwara associated with Pittaja and Ama (toxic) symptoms. It pacifies Pitta and Kapha doshas, reduces Pakwashaya Shotha (colon inflammation), and stabilizes intestinal motility. In febrile conditions where diarrhea, Mucous stools, or blood streaks are present, Indrayava acts as a Shothahara (anti-inflammatory) and Krimighna (anti-parasitic) agent. It contains conessine, holarrhenine, and alkaloids with antidiarrheal, antimicrobial, antiparasitic, and anti-inflammatory properties. It is one of the few classical drugs with strong evidence for use in amoebic dysentery, infective fevers, and gut-based febrile syndromes.

24. Dhataki Pushpa (Woodfordia Fruticosa)

These flowers serve as a natural fermenting agent in all Arishta preparations. It pacifies Pitta and Kapha, enhances Ruchikarana (taste), Pachana (digestion), and supports Agni while preventing dysbiosis of gut flora during or after fever. They also possess astringent, antimicrobial, and anti-inflammatory actions. Rich in tannins, flavonoids, and polyphenols, they enhance the shelf life and medicinal potency of the formulation.

Method of Preparation

• Cut the Guduchi stem into small pieces and crush finely.
• Coarse powder the Dashamoola roots.
• Place Guduchi and Dashamoola powder in a large copper vessel.
• Add 50 liters of water and soak overnight.
• Next morning, boil the mixture on medium flame until only one-fourth of the water remains (prepare decoction).
• Strain the decoction to remove solids.
• Transfer the clear decoction into a large earthen pot.
• Dissolve 15 kg of aged jaggery thoroughly into the warm decoction.
• Separately crush the remaining herbs (except Dhataki flowers).
• Add crushed herbs into the jaggery-dissolved decoction and mix well.
• Add well-dried Dhataki flowers to the mixture.
• Cover the container with a cloth and keep it in sunlight for fermentation.
• Place a padded straw or buffalo hair cushion at the bottom of the container.
• Allow to mature and ferment for about one year.
• After maturation, strain again to remove residue.
• Bottle the filtered liquid, label with batch details, and seal tightly.
• Use after one year of storage.

Medicinal Properties

• Rasayana (Rejuvenative)
• Jwaraghna (Antipyretic)
• Yakritpleeharogahara (Liver & Spleen Protective)
• Deepana-Pachana (Digestive stimulant)
• Ama-pachana (Removes endotoxins)

Indications

This classical formulation is used in conditions such as:

• Jirna Jwara (Chronic fever)
• Visham Jwara (Intermittent fever like malaria)
• Yakritpleeha Roga (Liver and spleen disorders)

Dosage

12 to 25 ml mixed with an equal quantity of water.

Contraindications

• Avoid giving it to children below 5 years old.
• Avoid in pregnant or lactating women (without medical supervision).

Conclusion

Amritarishta is a well-established Ayurvedic formulation that effectively combines multiple herbs through a traditional fermentation process to enhance their therapeutic potential. Its broad spectrum of action includes boosting the immune system, supporting liver and spleen function, and improving digestion by clearing metabolic toxins. The synergy between its ingredients makes it particularly useful in managing chronic fevers and related disorders. Overall, Amritarishta represents an important natural remedy that balances doshas and promotes systemic health, reflecting the holistic approach of Ayurveda in treating complex diseases.