Reference - Bhaishajya Ratnavali, Jvaradhikara

Introduction

Amritarishta belongs to arishta preparations. Ancient texts in regards to arishta were present.

It says:-

"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 I 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 contain 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

S. No. Name Latin Name Part Used Quantity
1. Water for decoction 49.152 liters
Ingredient of Sandhana dravya (Fermentative agents)
2. Guda (Jaggery) 14.400 kg
Ingredients of Kvatha drvya (herbs for decoction)
3. Guduchi Tinospora cordifolia Stem 4.800 kg
4. Gokshura Tribulus terrestris Plant 480 g
5. Gambhari Gmelina arborea Root 480 g
6. Prishnaparni Uraria picta Plant 480 g
7. Shyonaka Oroxylum indicum Root 480 g
8. Agnimantha Premna mucronata Stem Bark 480 g
9. Kantakari Solanum surattense Plant 480 g
10. Brihati Solanum melongena Plant 480 g
11. Shalaparni Desmodium gangeticum Whole Plant 480 g
12. Bilva Aegle marmelos Stem Bark/Root 480 g
13. Patala Stereospermum suaveolens Stem Bark 480 g
Ingredients of Prakshepa dravyas (Herbal additives for aroma and for accelerating process of fermentation)
14. Maricha Piper nigrum Fruit 48 g
15. Nagakeshara Mesua ferrea Stamen 48 g
16. Musta Cyperus rotundus 48 g
17. Shunthi Zingiber officinale Rhizome 48 g
18. Pippali Piper longum Fruit 48 g
19. Saptacchada Alstonia scholaris Stem Bark 48 g
20. Katuki Picrorrhiza kurroa Rhizome 48 g
21. Prativisha Aconitum heterophyllum Root 48 g
22. Indrayava Holarrhena antidysenterica Seed 48 g
23. Parpata Fumaria parviflora Plant 96 g
24. Sveta jiraka Cuminum cyminum Fruit 768 g

Method of Preparation

  • Took all the raw materials with proper quantity.
  • Take the ingredients of Kvatha dravya - Guduchi, Gokshura, Gambhari, Prishniparni, Shyonaka, Patala, Agnimantha, Brihati, Kantakari, Shalaparni and Bilva. Wash, dry, grind the herbs in powder form. Pass through the 44 number sieve to obtain coarse powder.
  • Now clean, wash, dry and powder the ingredients of Prakshepa dravya - Nagakeshara, Musta, Marica, Saptacchada, Katuka, Shunthi, Pippali, Prativisha, Indrayava, Parpata, Sveta jiraka and pass through 85 sieve number for powder formation.
  • Add water to the kvatha dravya and soak for overnight, heat and reduced up to its one fourth volume and filter through muslin cloth to collect kvatha.
  • Now add Guda (Jaggery) to the filtrate kvatha, dissolve properly and then filtrate.
  • Transfer to a clean container and add powder Prakshepa to it. Now seal the container mouth.
  • Place the container in fermentation room and fermented the mixture.
  • Upon completion, filtrate the fermented material through muslin cloth.
  • Now pack in air tight container and keep at cool place.

Dosage

  • Adults - 15 to 30 ml
  • Children - 5 to 10 ml
  • Take this with equal quantity of plain water, should be taken two times a day and after meals.

Indications

  • All kinds of fevers like viral fevers, fever due to liver diseases, chikengunya and typhoid etc.
  • Anemia
  • Loss of appetite
  • Chronic pruritus
  • Indigestion
  • Liver diseases

Contraindications

  • High dose can cause irritation in gastro intestinal tract.
  • Avoid in pregnancy.
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