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

Reference : Ayurved Saar Sangrah, Asav-Arisht prakaran, Page no. – 625

Abstract

In the science of Ayurveda, fermented preparations such as Asava and Arishta hold a significant place due to their superior absorption, long shelf life, and broad-spectrum therapeutic actions. Angoorasava, mentioned in the Asava-Arishta Prakaran of Ayurved Saar Sangrah, is one such potent preparation. It is traditionally prescribed for enhancing physical strength, improving digestion, supporting fertility, and promoting overall well-being.

Introduction

Angoorasava is a classical Ayurvedic fermented formulation primarily indicated as a tonic, digestive, and general restorative. It contains a unique blend of herbs, fruits, and spices that exhibit multifaceted pharmacological actions, including Vajikarana (aphrodisiac), Balya (strength-promoting), Agnideepak (digestive stimulant), Medhya (nootropic), and Rasayana (rejuvenative) properties. The formulation includes a diverse array of ingredients ranging from pungent spices to nourishing fruits. Each component is chosen for its specific action on Agni (digestive fire), Dhatu poshan (nourishment of body tissues), Manobal (mental strength), and Shukra vriddhi (reproductive enhancement).

Ingredients

1. Laung (Syzygium aromaticum)
2. Jaiphal (Myristica fragrans)
3. Javitri (Myristica fragrans)
4. Nagkesar (Mesua ferrea)
5. Kankol (Piper cubeba)
6. Sheetal Chini (Cinnamomum tamala)
7. Pippali (Piper longum)
8. Pippalimool (Piper longum)
9. Renuka (Vitex negundo)
10. Safed Elaichi (Amomum subulatum)
11. Akarkara (Anacyclus pyrethrum)
12. Saunth (Zingiber officinale)
13. Kali Mirch (Piper nigrum)
14. Mulethi (Glycyrrhiza glabra)
15. Aswagandha (Withania somnifera)
16. Dalchini (Cinnamomum zeylanicum)
17. Shatavari (Asparagus racemosus)
18. Safed Musli (Chlorophytum borivilianum)
19. Utangan Beej (Blepharis edulis)
20. Tejpatra (Cinnamomum tamala)
21. Babul ki Chaal (Acacia nilotica)
22. Kachnar ki Chaal (Bauhinia variegata)
23. Chuhara (Phoenix dactylifera)
24. Supari (Areca catechu)
25. Pista (Pistacia vera)
26. Chironji (Buchanania lanzan)
27. Badam ki Mingi / Almond (Prunus amygdalus)
28. Angoor (Vitis vinifera)
29. Nashpati (Pyrus communis)
30. Sev (Malus domestica)
31. Anar (Punica granatum)
32. Santra (Citrus reticulata)
33. Madhu (Madhu)
34. Kesar (Crocus sativus)
35. Kasturi (Moschus moschiferus)
36. Dhaya ka Phool (Woodfordia fruticosa)
37. Chini (Saccharum officinarum)
38. Water
39. Rectified Spirit – q.s. (for blending Kesar and Kasturi after fermentation)

Description Of Ingredients

1. Laung (Syzygium aromaticum)

It has potent Deepana (digestive stimulant), Pachana (carminative), and Krimighna (antimicrobial) properties. It possesses Katu (pungent) and Tikta (bitter) Rasa, Laghu (light) and Tikshna (sharp) Guna, Ushna Virya (hot potency), and Katu Vipaka (pungent post-digestive effect), which makes it particularly effective in Kapha and Vata disorders. It is frequently used in formulations to treat conditions related to Agnimandya (poor digestion), Adhmana (bloating), Chhardi (nausea), and Shoola (colicky pain). Laung is Vatanulomana, meaning it promotes the downward movement of Vata, thereby relieving abdominal discomfort and distension. Its Tikshna nature helps clear Aama (toxic undigested matter), while its Ushna Veerya enhances metabolic fire (Agni) without aggravating Pitta when used in small doses. Its most studied bioactive constituent, eugenol, has shown local anesthetic effects, making it beneficial in dental pain and oral hygiene.

2. Jaiphal (Myristica fragrans)

It is valued in Ayurveda as a Vrishya (aphrodisiac), Medhya (brain tonic), and Hridya (cardiac tonic) herb. It is used in Manovikara (mental disorders), Agnimandya (loss of appetite), Atisara (diarrhea), and Shukrameha (semen-related disorders). It acts as a Smritivardhak (memory enhancer), Nidrajanak (sleep-inducing agent), and Stambhaka (astringent that controls excessive secretions). Its ability to pacify excessive Vata in the mind and nerves makes it useful in nervous debility, anxiety, restlessness, and mental agitation. It contains compounds like myristicin, elemicin, safrole, and eugenol. These support brain function, reduce anxiety, and promote sleep by affecting serotonin and dopamine.

3. Javitri (Myristica fragrans)

It is classified as Vrishya (aphrodisiac), Medhya (cognitive enhancer), Hridya (cardiotonic), and Rasayana (rejuvenator). Being a Sookshma (subtle) and Yogavahi (catalytic) herb, it helps carry the effects of other herbs deep into the tissue layers (Dhatus), particularly Majja Dhatu (nervous tissue) and Shukra Dhatu (reproductive fluid). It is often used in Vajikarana Rasayana formulas to enhance sexual vitality, particularly when debility is linked with anxiety or digestive weakness. It is rich in essential oils such as myristicin, elemicin, safrole, eugenol, and macelignan, which provide antioxidant, antimicrobial, antispasmodic, carminative, and mild sedative actions.

4. Nagkesar (Mesua ferrea)

It has Rakta-stambhaka (hemostatic), Shothahara (anti-inflammatory), Hridya (cardiotonic), and Kashaya (astringent) properties. It is classified under Sheeta Virya (cooling potency), with Kashaya-Tikta Rasa (astringent and bitter taste), and Laghu-Ruksha Guna (light and dry qualities). This makes it especially effective in Pitta and Kapha disorders. It is one of the chief herbs indicated in Raktapitta (bleeding disorders), Shwasa (dyspnea), Kasa (cough), and Prameha (urinary disorders). As a Hridya (cardiotonic), it supports heart function by improving blood flow and calming the excessive heat and irritability within the system. Its Stambhana (styptic) property is particularly beneficial in conditions like menorrhagia, epistaxis, and bleeding hemorrhoids.

5. Kankol (Piper cubeba)

It is also called cubeb or Tailed Pepper. It has Katu-Tikta Rasa (pungent-bitter taste), Laghu-Ruksha Guna (light and dry qualities), Ushna Virya (hot potency), and Katu Vipaka (pungent post-digestive effect), making it especially effective in Kapha-Vata disorders. It helps in stimulating Agni (digestive fire), correct Agnimandya (low digestion), and break down Ama (toxins). Its action in Annavaha Srotas (digestive channels) helps relieve bloating, heaviness, and sluggish metabolism, while in Pranavaha Srotas (respiratory tract), it works as an expectorant and bronchodilator, easing conditions like Kasa (cough) and Shwasa (asthma). Its sharp and penetrating nature helps to clear Kapha blockages from the upper respiratory and digestive tracts.

6. Tejpatra (Cinnamomum tamala)

It is also known as Indian Bay Leaf. It is an aromatic leaf prominently used in Ayurvedic formulations for its Deepana (appetizer), Pachana (digestive stimulant), Shwasahara (respiratory support), and Hridya (cardiotonic) actions. It is particularly effective in managing conditions like Agnimandya (weak digestion), Anorexia, Flatulence, and Colic pain, where the accumulation of undigested food leads to sluggish digestion.

7. Pippali (Piper longum)

It is one of the most revered herbs in Ayurveda due to its potent Agnideepana (digestive fire kindling), Rasayana (rejuvenative), and Vajikarana (aphrodisiac) actions. It holds a special place in formulations for promoting digestion, metabolism, respiratory strength, and reproductive health. It contains piperin that exhibits anti-inflammatory, antiasthmatic, hepatoprotective, and immunomodulatory activities.

8. Pippalimool (Piper longum – root)

It is particularly useful in Vata-Kaphaj disorders because of its anulomana (regulating Apana Vata) action. It supports the downward movement of Vata, making it beneficial in conditions like flatulence, constipation due to dryness, and abdominal pain related to Vata imbalance. Its grounding quality gives it a mild nervine sedative effect, helping in cases of restlessness, fatigue, and nervous debility.

9. Renuka (Vitex negundo)

Renuka, commonly identified with Nirgundi in classical Ayurvedic texts, is a well-known herb recognized for its potent Vata-Kapha shamak and Shothahara (anti-inflammatory) properties. The seeds of Vitex negundo, referred to as Renuka, are traditionally used to support both neuromuscular health and digestive fire. Renuka is also known for its Shwasahara (respiratory support) action. It helps alleviate Kasa (cough), Shwasa (breathlessness), and Kapha-induced chest congestion.

10. Safed Elaichi (Amomum subulatum)

It is a classic Deepaniya (appetizer) and Vatanulomaka (Vata-regulating) herb, aiding digestion and supporting the Annavaha Srotas (digestive system) and Pranavaha Srotas (respiratory system). Exhibits antimicrobial (germ-fighting), carminative (gas-relieving), antispasmodic (muscle spasm-reducing), gastroprotective (stomach-lining protective), and bronchodilator (airway-opening) effects. These actions are mainly due to its essential oils like cineole, borneol, and limonene, which help improve both digestive and respiratory functions.

11. Akarkara (Anacyclus pyrethrum)

It is one of the most potent Vajikarana (aphrodisiac) and Medhya (nervine tonic) herbs in Ayurveda. It is traditionally indicated in Shukra Kshaya (semen deficiency), Vajikarana, Unmada (insanity), and Mando Agni (weak digestion). It also exhibits Stambhanashaka (anti-paralytic) and Ojovardhaka (immuno-boosting) actions, which support its role in Rasayana chikitsa (rejuvenation therapy).

12. Saunth (Zingiber officinale)

It is widely used in Ayurveda for its potent digestive, carminative, and anti-inflammatory properties. It plays a key role in managing conditions arising from impaired digestion and accumulation of Ama (toxic undigested material). Saunth stimulates Agni (digestive fire), reduces flatulence, and alleviates abdominal discomfort, making it beneficial in conditions like Adhmana (bloating), Shoola (colicky pain), and Agnimandya (loss of appetite). It pacifies aggravated Vata and Kapha doshas (bioenergetic principles), especially in cold-induced respiratory and musculoskeletal issues such as Kasa (cough), Shwasa (dyspnea/asthma), and Sandhishoola (joint pain). Its active compounds, like gingerol and shogaol, possess anti-inflammatory, antioxidant, and antiemetic actions.

13. Kali Mirch (Piper nigrum)

It is considered a potent Deepana (appetizer), Pachana (digestive stimulant), and Srotoshodhaka (channel-cleansing) herb in Ayurvedic medicine. It enhances Agni (digestive fire), clears Ama (metabolic toxins), and improves the absorption and assimilation of nutrients, making it ideal for use in formulations addressing malabsorption and sluggish metabolism. Due to its sharp and penetrating nature, it effectively removes Kapha accumulations from the gastrointestinal and respiratory tracts, offering relief in conditions like Mandagni (low digestive fire), Ajeerna (indigestion), Kasa (cough), and Pratishyaya (cold). It is also known for its Yogavahi (bio-enhancer) property, meaning it enhances the action of other herbs it is combined with. Piperine, its active compound, supports these actions through its thermogenic, antioxidant, and bioavailability-enhancing properties.

14. Mulethi (Glycyrrhiza glabra)

It is a renowned Ayurvedic Rasayana (rejuvenator) and Hridya (cardiac tonic) that nourishes and strengthens Ojas (vital energy or immunity). It soothes the mucous membranes of the gastrointestinal and respiratory tracts, making it beneficial in Amlapitta (acid reflux), Grahani (irritable bowel conditions), Kasa (cough), and Shwasa (asthma). It also supports the adrenal glands and acts as a natural Balya (strengthening agent), making it useful in Kshaya (tissue depletion) and convalescence. Its naturally sweet taste has a calming effect on aggravated Pitta and Vata. Pharmacologically, it contains glycyrrhizin, which exhibits anti-ulcer, anti-inflammatory, antiviral, and adaptogenic actions.

15. Ashwagandha (Withania somnifera)

It is one of the most powerful Ayurvedic Rasayana (rejuvenative) herbs known for its ability to restore vitality, combat stress, and build strength. It is a potent Balya (strength-promoting), Vajikarana (aphrodisiac), and Medhya (nervine tonic), often indicated in conditions like Kshaya (tissue wasting), Shukra Kshaya (reproductive debility), Unmada (mental disorders), and general fatigue. Ashwagandha supports Majja Dhatu (nervous tissue) and Shukra Dhatu (reproductive fluid), making it useful in male infertility, neuromuscular weakness, and chronic stress-related conditions. It calms Vata in the mind and body and promotes restful sleep. Modern pharmacology confirms its adaptogenic, anti-inflammatory, and neuroprotective effects due to withanolides and sitoindosides.

16. Dalchini (Cinnamomum zeylanicum)

It is a classic Ayurvedic herb used for its warming, Deepana (digestive stimulating), Kaphahara (Kapha-reducing), and Medohara (fat-reducing) actions. It improves sluggish digestion, enhances circulation, and helps eliminate Ama (toxins), making it beneficial in Agnimandya (weak digestion), Prameha (metabolic syndrome), and cold-related disorders. It also supports the heart as a mild Hridya (cardiotonic) and is used in managing Kasa (cough), Shwasa (asthma), and Kaphaja Vyadhi (Kapha-dominant diseases). The presence of cinnamaldehyde and eugenol imparts antimicrobial, carminative, and hypoglycemic properties.

17. Shatavari (Asparagus racemosus)

It is the foremost herb in Ayurveda for supporting the female reproductive system and promoting Rasayana (rejuvenative) health. It nourishes Rasa Dhatu (plasma), Shukra Dhatu (reproductive tissue), and strengthens Ojas (immunity/vital essence), making it useful in Yoni Vyapad (gynecological disorders), Garbhashaya Dourbalya (uterine weakness), Raktapradar (excessive menstrual bleeding), and menopausal imbalances. It is also a mild Medhya (nervine tonic), helping reduce emotional and physical stress. Its soothing and cooling nature pacifies Pitta and nurtures mucosal linings. Pharmacologically, saponins like shatavarin are responsible for their adaptogenic, galactagogue, and immunomodulatory effects.

18. Safed Musli (Chlorophytum borivilianum)

It is regarded in Ayurveda as a powerful Rasayana (rejuvenative), Balya (strength-promoting), and Vajikarana (aphrodisiac) herb that nourishes Shukra Dhatu (reproductive tissue) and builds Ojas (vital immunity). It is indicated in Shukraksheenta (low sperm count or quality), Daurbalya (general debility), and Kshaya (tissue wasting). Due to its sweet, nourishing nature, it supports Dhatu Pushti (tissue building) and helps rejuvenate those recovering from chronic illness or fatigue. It balances Vata and Pitta, improves vitality, and enhances physical endurance.

19. Utangan Beej (Blepharis edulis)

It is traditionally used in Ayurveda for its role in strengthening the Garbhashaya (uterus), enhancing fertility, and acting as a mild Vajikarana (aphrodisiac). It is known to pacify Vata and regulate Apana Vayu (downward-moving energy responsible for reproductive and excretory functions), making it helpful in Striroga (female reproductive disorders), delayed menstruation, and infertility. It also supports Agni (digestive fire) and helps in clearing Srotorodha (channel obstructions), improving the overall reproductive and metabolic health. Its seeds are a source of mucilage and essential fatty acids, supporting hormonal balance and uterine tone.

20. Babul ki Chaal (Acacia nilotica)

The bark of Babul is used in Ayurveda as a strong Stambhana (astringent), Vrana Ropaka (wound-healing), and Shothahara (anti-inflammatory) agent. It is beneficial in Shukrameha (seminal disorders), Atisara (diarrhea), Prameha (urinary disorders), and local inflammations of the gums and mucosa. Its Rakta-stambhaka (hemostatic) action helps arrest bleeding, making it useful in Raktapradar (heavy menstrual bleeding) and hemorrhoids. It strengthens mucosal tissues and aids in managing oral ulcers and throat inflammation. It has antimicrobial, anti-ulcer, and antioxidant activities due to tannins and polyphenols.

21. Kachnar ki Chaal (Bauhinia variegata)

Kachnar bark is a key herb in the treatment of Granthi (glandular swellings), Arbuda (tumors), and Gulma (abdominal masses), owing to its Lekhana (scraping), Shothahara (anti-inflammatory), and Kaphahara (Kapha-reducing) actions. It supports thyroid health and lymphatic detoxification, often used in Kachnar Guggul formulations for conditions like goiter and PCOD. It clears obstructions in Rakta (blood) and Meda Dhatu (fat tissue), making it beneficial in Medoroga (obesity) and metabolic imbalances. Its efficacy is supported by phytochemicals such as flavonoids and alkaloids, which offer antimicrobial and anti-proliferative benefits.

22. Chuhara (Phoenix dactylifera)

It is a Pushtikar (nourishing), Balya (strength-promoting), and Raktavardhak (blood-enhancing) fruit. It is especially beneficial in Daurbalya (general weakness), Rakta Alpata (anemia), Kshaya (tissue depletion), and during convalescence. It builds Shukra Dhatu (reproductive fluid), supports healthy Rasa and Rakta Dhatus (plasma and blood), and promotes Ojas (vital essence). It pacifies Vata and mildly reduces Pitta, providing soothing energy to the body. Rich in natural sugars, iron, and minerals, it supports both physical and reproductive vitality.

23. Supari (Areca catechu)

It is an astringent and Stambhaka (secretion-regulating) herb known for its utility in Shukrameha (seminal leakage), Atisara (diarrhea), and oral hygiene. It helps in toning mucous membranes, arresting bleeding, and strengthening the reproductive organs. Supari supports Vata-Kapha Shamana (pacifying Vata and Kapha), especially in disorders of the genitourinary system. Its astringent nature helps tighten and tone tissues, while its stimulating effect on digestion aids in managing Mandagni (low digestive fire). Arecoline and tannins contribute to its pharmacological activities.

24. Pista (Pistacia vera)

It is a nourishing Pushtikar (body-building) and Vrishya (aphrodisiac) nut used to promote strength and rejuvenate Shukra Dhatu (reproductive tissue). It is useful in conditions like Daurbalya (weakness), Shukrakshaya (seminal debility), and general fatigue. It strengthens the nervous system, supports cardiac function, and builds Ojas (immunity). As a Snigdha (unctuous) and Brimhana (bulk-promoting) agent, it is used in convalescence and for enhancing vigor. Rich in healthy fats, protein, and antioxidants, it supports heart, brain, and reproductive health.

25. Chironji (Buchanania lanzan)

It is a nutritive and Pushtikar (body-strengthening) seed that strengthens Shukra Dhatu (reproductive tissue) and Mamsa Dhatu (muscle tissue). It is used traditionally to promote stamina, sexual vitality, and to alleviate Vata disorders linked with weakness or emaciation. Its nourishing qualities also make it suitable in Raktavardhak (blood-enhancing) and Ojasvardhak (immunity-boosting) formulations. It cools the system, supports Pitta balance, and enhances complexion and tissue tone. Its protein and essential oil content support its modern use in skin, heart, and reproductive wellness.

26. Badam ki Mingi (Prunus amygdalus)

Almonds are among the most widely used Rasayana (rejuvenators) in Ayurveda for Medhya (brain-enhancing), Vrishya (aphrodisiac), and Pushtikar (nourishing) purposes. They strengthen Majja Dhatu (nervous tissue), improve cognitive function, and support Shukra Dhatu (reproductive fluid). They are indicated in Mansika Daurbalya (mental fatigue), Daurbalya (physical weakness), and chronic Vata conditions like tremors and nervous exhaustion. Rich in monounsaturated fats, vitamin E, and magnesium, almonds offer antioxidant, cardioprotective, and neuroprotective effects.

27. Angoor (Vitis vinifera)

They are Raktavardhak (blood-enhancing), Triptighna (thirst-reducing), and Balya (strengthening) fruits that are ideal for pacifying Vata and Pitta. They nourish Rasa and Rakta Dhatus (plasma and blood), promote Ojas (vital energy), and alleviate Trishna (excessive thirst), Daha (burning), and Klama (fatigue). They are also mild Mridurechak (natural laxative), helpful in constipation due to dryness. Rich in resveratrol, grapes have antioxidant, cardioprotective, and hepatoprotective actions.

28. Nashpati (Pyrus communis)

Nashpati, or pear, is used in Ayurveda for its cooling, Pittashamak (Pitta-pacifying), and mild Mutravirechak (diuretic) properties. It hydrates tissues, supports Rakta Dhatu (blood), and soothes internal inflammation. It is helpful in Daha (burning sensation), Amlapitta (acid reflux), and urinary discomforts. Its high fiber content helps regulate digestion, while polyphenols provide antioxidant benefits.

29. Sev (Malus domestica)

Sev, or apple, is a light and cooling fruit recommended for Pitta Shamana (Pitta-pacifying) and gentle Anulomana (regulation of Vata). It supports Rasa and Rakta Dhatu, is helpful in Agnimandya (low digestive fire), and improves Trishna (thirst), Ushna (heat), and Daha (burning). Rich in dietary fiber and antioxidants like quercetin, apples help support digestion, blood purification, and cardiovascular health.

30. Anar (Punica granatum)

It is one of the best Raktavardhak (blood-building), Hridya (cardiac tonic), and Pittashamak (Pitta-pacifying) fruits in Ayurveda. It nourishes Rasa and Rakta Dhatus, improves digestion, and aids in recovery from Raktapitta (bleeding disorders), Atisara (diarrhea), and Aruchi (loss of appetite). Its juice is Tridosha Shamak (balances all three doshas), and is useful in convalescence. Ellagic acid and polyphenols offer antioxidant and anti-inflammatory effects.

31. Santra (Citrus reticulata)

It is a Pitta-Kapha Shamak (Pitta- and Kapha-pacifying) fruit that acts as a Raktaprasadaka (blood purifier), Hridaya Balya (heart strengthener), and Mridurechak (mild laxative). It quenches Trishna (thirst), improves Agni (digestive fire), and supports Rasa and Rakta Dhatu. Rich in vitamin C and flavonoids, it supports immunity, collagen synthesis, and vascular health.

32. Madhu (Honey)

It is one of the most revered Yogavahi (catalytic) substances in Ayurveda. It enhances the efficacy of herbs it is combined with and supports Srotoshodhana (channel-cleansing), Kaphahara (Kapha-reducing), and Raktashodhana (blood purification). Used in Kasa (cough), Shwasa (asthma), Prameha (metabolic disorders), and Vrana (wounds), honey is antimicrobial, demulcent, and energizing. Modern science validates its wound-healing, antioxidant, and antibacterial actions.

33. Kesar (Crocus sativus)

Kesar is known for its Varnya (complexion-enhancing), Raktashodhaka (blood-purifying), Medhya (brain tonic), and Vrishya (aphrodisiac) properties. It nourishes Rakta Dhatu, supports emotional balance, and enhances Ojas and Tejas (vitality and inner radiance). It is often used in Garbha Sanskar (prenatal care), rejuvenation, and mental wellness. Safranal and crocin provide mood-lifting, antioxidant, and neuroprotective actions.

34. Kasturi (Moschus moschiferus)

Kasturi, or natural musk, is used in Ayurveda as a powerful Medhya (nootropic), Hridya (cardiac stimulant), and Vishaghna (antitoxic) agent. It pacifies Vata and strengthens the nervous and cardiac systems, traditionally used in Unmada (mental imbalance), Apasmara (epilepsy), and Jwara (fever). It acts as a stimulant in extreme debility and shock, though its modern use is limited due to conservation concerns.

35. Dhaya ka Phool (Woodfordia fruticosa)

It is a classical Sandhaniya (tissue-binding) and Fermenting agent (Sandhana Dravya) used in Asava-Arishta preparation. It supports Agni, promotes Rasa Dhatu formation, and aids in wound healing and bleeding disorders like Raktapitta. Rich in tannins and flavonoids, it possesses antimicrobial and astringent qualities.

36. Chini (Saccharum officinarum)

Chini, or sugar, derived from sugarcane, is considered Brimhana (bulk-enhancing), Pushtikar (nourishing), and Balya (strength-promoting). It nourishes Rasa and Shukra Dhatus, supports Sneha (internal unctuousness), and builds Ojas (vital essence). It helps in Pitta conditions with burning, dehydration, and fatigue. It acts as a Yogavahi in formulations and promotes palatability and nourishment. Rich in carbohydrates, it supplies instant energy but should be used mindfully in metabolic conditions.

Method of Preparation

1. Take the following ingredients, each in 3 tola (approx. 35 grams), such as laung (Syzygium aromaticum), jaiphal (Myristica fragrans), javitri (Myristica fragrans – aril), nagkesar (Mesua ferrea), kankol (Piper cubeba), sheetal chini (Cinnamomum tamala), peepal (Piper longum – fruit), peepalamool (Piper longum – root), renuka (Vitex negundo), safed elaichi (Amomum subulatum), akarkara (Anacyclus pyrethrum), saunth (Zingiber officinale), kali mirch (Piper nigrum), mulethi (Glycyrrhiza glabra), ashwagandha (Withania somnifera), dalchini (Cinnamomum zeylanicum), shatavari (Asparagus racemosus), safed musli (Chlorophytum borivilianum), utangan seeds (Blepharis edulis), and tejpat (Cinnamomum tamala). Coarsely powder all of these herbs.
2. Add Babul bark (Vachellia nilotica) and Kachnar bark (Bauhinia variegata), each 5 tola (approx. 58 grams), to the above powder.
3. Mix in the following fruits and dry fruits:
   • Chuhara (Phoenix dactylifera) – ½ seer (approx. 500 grams)
   • Supari (Areca catechu) – 1 pav (approx. 250 grams)
   • Pistachio (Pistacia vera) – 1 pav (approx. 250 grams)
   • Chironji (Buchanania lanzan) – ½ seer (approx. 500 grams)
   • Almond kernels (Prunus amygdalus) – ½ seer (approx. 500 grams)
   • Grapes (Vitis vinifera) – 5 seer (approx. 5 kg)
   • Pear (Pyrus communis) – 2½ seer (approx. 2.5 kg)
   • Apple (Malus domestica) – 21½ seer (approx. 21.5 kg)
   • Pomegranate (Punica granatum) – 2½ seer (approx. 2.5 kg)
   • Orange (Citrus reticulata) – 1½ seer (approx. 1.5 kg)
4. Add Dhay flower (Woodfordia fruticosa) ½ seer (approx. 500 grams), Sugar 4 seer (approx. 4 kg), and Honey 2 seer (approx. 2 kg) to the mixture.
5. Place the entire mixture into a ghee-smeared clay or glass vessel (ghrit-lipt mridbhanda).
6. Add 25 seer (approximately 25 liters) of clean water to the vessel, mix well, cover with a clean cloth, and keep it in a warm place undisturbed for 1.5 months (approximately 45 days) to allow natural fermentation.
7. Separately, cut kesar (Crocus sativus) and kasturi (Moschus moschiferus) into small pieces and dissolve them in rectified spirit.
8. After the fermentation is complete, mix the saffron and musk blend into the fermented liquid.
9. Filter the entire mixture using a fine muslin cloth to remove all solid residues.
10. Store the filtered asava in clean, dry, airtight glass bottles and keep it in a cool, safe place.

Medicinal Properties

• Brimhaniya (Nourishing)
• Balya (Strength-giving)
• Vrishya (Aphrodisiac)
• Medhya (Cognitive enhancer)
• Rasayana (Rejuvenative)
• Agni Deepana and Pachana (Digestive stimulant)
• Hridya (Cardiotonic)
• Shukrala (Semen enhancer)

Indications

• Vajikarak (Aphrodisiac)
• Balya (Strengthening)
• Pushtikar (Nourishing)
• Agnideepak (Digestive stimulant)
• Kshudhvardhak (Appetite stimulant)
• Dhatuvardhak (Tissue nourishment)
• Utsahjanak (Vitality enhancer)
• Raktavardhak (Blood builder)
• Hridaya Balya (Heart tonic)
• Manahprasadak (Mood uplifter)
• Virya Vardhak (Semen enhancer)
• Medhya (Cognitive enhancer)
• Shwasanbalvardhak (Respiratory strengthener)

Dosage

Take 1 to 2 tola (12–24 ml), twice daily after meals with an equal quantity of lukewarm water.

Contraindication

No major side effects are noted when used under professional supervision. Avoid in cases of diabetes and alcohol sensitivity.

Conclusion

Angoorasava exemplifies the holistic principle of Ayurveda, where a single formulation addresses multiple aspects of health by integrating herbs with synergistic actions. The carefully selected ingredients not only stimulate digestion and metabolism but also fortify Ojas (vital essence), rejuvenate the Dhatus (tissues), and support mental clarity and reproductive vitality. From aromatic carminatives to deep-acting Rasayana herbs, every constituent plays a vital role in amplifying the therapeutic potential of the formulation.