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Amritarishta (Amrutharishtam) - Benefits, Usage, Indications and Dosage

Reference - Bhaishajya Ratnavali, Jvaradhikara


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.


S. No.NameLatin Name Part UsedQuantity
1.Water for decoction49.152 liters
Ingredient of Sandhana dravya (Fermentative agents)
2.Guda (Jaggery)14.400 kg
Ingredients of Kvatha drvya (herbs for decoction)
3.GuduchiTinospora cordifoliaStem4.800 kg
4.GokshuraTribulus terrestrisPlant480 g
5.GambhariGmelina arboreaRoot480 g
6.PrishnaparniUraria pictaPlant480 g
7.ShyonakaOroxylum indicumRoot480 g
8.AgnimanthaPremna mucronataStem Bark 480 g
9.KantakariSolanum surattensePlant480 g
10.BrihatiSolanum melongenaPlant480 g
11.ShalaparniDesmodium gangeticumWhole Plant480 g
12.BilvaAegle marmelosStem Bark/Root480 g
13.PatalaStereospermum suaveolensStem Bark480 g
Ingredients of Prakshepa dravyas (Herbal additives for aroma and for accelerating process of fermentation)
14.MarichaPiper nigrumFruit48 g
15.NagakesharaMesua ferreaStamen48 g
16.MustaCyperus rotundus48 g
17.ShunthiZingiber officinaleRhizome48 g
18.PippaliPiper longumFruit48 g
19.SaptacchadaAlstonia scholarisStem Bark48 g
20.KatukiPicrorrhiza kurroaRhizome48 g
21.PrativishaAconitum heterophyllumRoot48 g
22.IndrayavaHolarrhena antidysentericaSeed48 g
23.ParpataFumaria parvifloraPlant96 g
24.Sveta jirakaCuminum cyminumFruit768 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.


  • 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.


  • 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


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