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

Introduction

Dantyadyarishta is a time-honored Ayurvedic fermented preparation (Arishta), celebrated for its potent ability to cleanse the digestive tract and restore balance to the body’s vital energies. Known as a natural purgative and liver tonic, it works gently yet effectively to remove accumulated toxins (Ama) and normalize bowel movements. Traditionally prescribed for chronic constipation, piles (Arsha), liver and spleen disorders, and digestive disturbances, it harmonizes Pitta and Kapha Dosha while mildly regulating Vata. The synergistic blend of herbs like Danti (Baliospermum montanum), Bilva (Aegle marmelos), and Triphala (Haritaki, Amalaki, Vibhitaki) ensures that the body is detoxified, metabolism is strengthened, and overall digestive health is enhanced. With centuries of clinical use, Dantyadyarishta stands as a testament to Ayurveda’s wisdom in promoting natural detoxification, enhancing digestive fire (Agni), and supporting holistic wellness.

Ingredients

(Part used and quantity)

It contains the following herbs

Danti (Baliospermum montanum) – Root (48 grams)
Bilva (Aegle marmelos) – Root/Stem Bark (48 grams)
Shyonaka (Oroxylum indicum) – Root/Stem Bark (48 grams)
Gambhari (Gmelina arborea) – Root/Stem Bark (48 grams)
Patala (Stereospermum suaveolens) – Root/Stem Bark (48 grams)
Agnimantha (Premna mucronata) – Root/Stem Bark (48 grams)
Shalaparni (Desmodium gangeticum) – Whole plant (48 grams)
Prishniparni (Uraria picta) – Whole plant (48 grams)
Brihati (Solanum indicum) – Whole plant (48 grams)
Kantakari (Solanum surattense) – Whole plant (48 grams)
Gokshura (Tribulus terrestris) – Whole plant (48 grams)
Haritaki (Terminalia chebula) – Pericarp (48 grams)
Bibhitaki (Terminalia bellirica) – Pericarp (48 grams)
Amalaki (Emblica officinalis) – Pericarp (48 grams)
Chitrak (Plumbago zeylanica) – Root (48 grams)
Dhataki (Woodfordia fruticosa) – Flowers (768 grams)
Water – For decoction (12.288 liters reduced to 3.072 litres)
Guda – Jaggery (4.800 Kg)

Description Of Ingredients

1. Danti (Baliospermum montanum)

Popularly known as ‘Wild Castor’, it is Katu (Pungent) in taste, Ushna (Hot) in potency and balances Pitta and Kapha doshas. Its roots are used for therapeutic purposes and contain active constituents like Baliospermum and Montanin. It is known for its purgative, anti-inflammatory, and detoxifying effects. It also stimulates digestion and supports proper metabolism, aiding in removal of toxins and water retention.

2. Bilva (Aegle marmelos)

It is widely known as ‘Bael Tree’ in India. It also holds spiritual significance and is offered to Lord Shiva, so it is also called ‘Shiva Druma’. It is Tikta (Bitter) and Kashaya (Astringent) in taste, Ushna (Hot) in potency and pacifies Vata and Kapha doshas. Its roots contain chemical constituents like Aegeline, Marmin, Marmelosin etc. and they exhibit antispasmodic, anti-inflammatory and antioxidant properties, making it useful in managing digestive discomforts, fever and other health issues.

3. Shyonaka (Oroxylum indicum)

It has plenty of English names, including ‘Broken Bones Tree’, ‘Indian Trumpet Flower’, ‘Midnight Horror’ etc. In Hindi, it is known as Sonapatha because its inner layer of bark is yellow (Gold-like) in colour. It is Madhur (Sweet), Tikta (Pungent) and Kashaya (Astringent) in taste, Ushna (Hot) in potency and systemically, it is Shothara (Anti-inflammatory) and Vednasthapana (Pain relieving) in action. It contains active constituents like Oroxylin A, Baicalein, Chrysin, p-coumaric acid etc. It is hepatoprotective in action and supports metabolic balance and tissue repair as well.

4. Gambhari (Gmelina arborea)

Popularly known as ‘White Teak’, it is Tikta (Pungent), Madhur (Sweet) and Kashaya (Astringent) in taste, Ushna (Hot) in potency and Vata and Kapha balancing in nature. It contains chemical constituents like B-sitosterol, Gmelinol, Isoarborel etc. It is Deepan (Improves digestive fire), Anuloman (Promoting downward movement of Vata) and Vednasthapan (Pain relieving) in action. It is also known for its blood purifying effect, hence making it useful for reducing inflammation in skin.

5. Patala (Stereospermum suaveolens)

This herb is Tikta (Bitter) and Kashaya (Astringent) in taste, Ushna (Hot) in potency and Tridoshashamaka (Vata, Pitta and Kapha pacifying) in action. It contains active constituents like B-sitosterol, Flavone, Stereolensis etc. and they act as anti-inflammatory, hepatoprotective and also hypolipidemic. It is known to improve appetite and combat hyperacidity.

6. Agnimantha (Premna mucronata)

It is Madhur (Sweet), Katu (Pungent), Tikta (Bitter) and Kashaya (Astringent) in taste, Ushna (Hot) in potency and Vata & Kapha pacifying in action. Due to its Ushna (Hot) potency, it is Shothahara (Anti-inflammatory), Deepan (Improving digestive fire) and Pachan (Digestive) in action. It contains chemical constituents like Luteolin, Premnine, Betulin, B-sitosterol etc, making it hepatoprotective, detoxifying and anti-inflammatory in action.

7. Shalaparni (Desmodium gangeticum)

In Hindi, it is called ‘Sarivan’ and is Madhur (Sweet) and Tikta (Bitter) in taste. It has hot potency and pacifies all three doshas (Vata, Pitta and Kapha). It is Nadibalya (Nerve-strengthening), Krimighan (Worm/Parasites eliminating) and Jwaraghana (Relieving fever) in action. It contains active constituents like Desmodin, gangetin, Quercetin, B-amyrin etc. and they help by reducing inflammation, relieving pain (analgesic), supporting proper digestion and alleviating flatulence.

8. Prishniparni (Uraria picta)

It is widely known as Pithavan, and is Madhur (Sweet) and Tikta (Bitter) in taste. Due to its Ushna (Hot) potency, it is Deepan (Improves digestive fire) and also eliminates Ama (Metabolic endotoxins) from the body. It contains chemical constituents like p-coumaric acid, Lupeol, Urariosides etc. and they are immune-enhancing, hepatoprotective, anti-cancer, analgesic and anti-inflammatory in action.

9. Brihati (Solanum indicum)

It is Katu (Pungent) and Tikta (Bitter) in taste, Ushna (Hot) in potency and Vata and Kapha balancing in nature. It also acts as Jwaraghana (relieving fever) and Kushthaghana (relieving skin problems). It contains active constituents like Solanine, Carotene, Carpesterol, B-sitosterol etc. and they help by exhibiting anti-inflammatory, antioxidant, and mild immunomodulatory effects. It also supports mucosal integrity and prevents atherosclerosis.

10. Kantakari (Solanum surattense)

It is popularly known as ‘Yellow-berried night shade’ in English, and is Tikta (Bitter) and Katu (Pungent) in taste. It has Ushna (Hot) potency and is Kapha-Vatashamaka (Pacifies Kapha and Vata doshas). Due to its Tikta (bitter) taste, it combats fever and its hot potency helps in its digestive action. Its active constituents include disgenin, Solasodine, solamargine etc. Kantakari (Solanum surattense) relieves indigestion, clears mucus from lungs, fights bacterial, viral infections, thereby supporting immune defense.

11. Gokshura (Tribulus terrestris)

It is Madhur (Sweet) in taste, Sheeta (Cold) in potency and balances all three doshas (Vata, Pitta and Kapha). It acts as Brihmaniya (Nourishes body), Shoolaghana (Relieves pain), supports Hridya (Heart) and Deepana (Improves digestive fire). It contains active constituents like Protodioscin, Flavonoids, Triterpenids etc. and they reduce oxidative stress, support heart function, support muscle and nerve function as well. It also nourishes the body, combating weakness.

12. Haritaki (Terminalia chebula)

In English, it is called ‘Chebulic myrobalan’. It is ‘Pancharasa’, i.e. contains 5 Rasas (tastes) except Lavana Ras (Salty taste), but Kashaya Rasa (Astringent taste) is the predominant one. It is Ushna (Hot) in potency and balances all three doshas (Vata, Pitta, Kapha). It is Yakrituttejak (Stimulates Liver function), Anulomana (Promoting downward movement of Vata), Kushthaghana (Resolves skin disorders) and Rasayana (Rejuvenating). It contains Chebulagic acid, Chubulinic acid, Corilagin etc. and they neutralise reactive oxygen species (ROS) and help in detoxification of blood and liver. Along with this, it is effective against various Gram-positive and Gram-negative bacteria, maintaining gut flora balance.

13. Bibhitaki (Terminalia bellirica)

It is also known as ‘Beach Almond’, and has Kashaya (Astringent) taste. It is Ushna (Hot) in potency and balances all three doshas in the body, particularly Kapha dosha. It has active constituents like B-sitosterol, Gallic Acid, Chebulagic Acid, mannitol, Ethyl Gallate etc. and they maintain metabolic balance in the body. It enhances enzyme activity, supports proper bowel movement and prevents tissues from oxidative stress as well.

14. Amalaki (Emblica officinalis)

It is widely popular as ‘Amla’ in India and is called ‘Indian Gooseberry’ in English. It contains all five Rasas (Tastes) except Lavana (Salty), but the predominant taste is Amla Ras (Sour taste). It acts as a Rasayana (Rejuvenator), Rochan (Increases appetite), Deepana (Improves digestive fire) and also relieves Daha (Burning sensation) in the body. It contains active constituents like Gallic Acid, Tannic Acid, Albumin, Cellulose and is a rich source of Vitamin C as well. It inhibits COX and LOX pathways, reducing inflammation in conditions like gastritis and is effective against bacteria, fungi, and viruses by disrupting microbial cell membranes.

15. Chitrak (Plumbago zeylanica)

Commonly known as ‘Leadwort’ in English, it is Katu (Pungent) in taste, Ushna (Hot) in potency, and pacifies Vata and Kapha doshas, while mildly increasing the Pitta element. It is one of the most powerful digestive and carminative herbs in Ayurveda. It contains active constituents like Plumbagin, Zeylanone, Di-hydrosterone etc. and they lower LDL cholesterol by reducing intestinal absorption, and supports kidney and liver detoxification. It also enhances natural defense mechanisms and supports tissue rejuvenation through blood purification.

16. Dhataki (Woodfordia fruticosa)

It is called ‘Fire Flame Bush’ in English due to its beautiful bright red flowers. It is Kashaya (Astringent) in taste and Sheeta (Cold) in potency. It is used as a Prakshepa Dravya (Additional substances for aroma and enhancement of medicinal properties) in Dantyadyarishta. Its flowers are rich in tannins, flavonoids, and sugars, which act as natural fermenting agents. It stimulates Agni (digestive fire) and ensures uniform fermentation, proper alcohol content, and preservation of the formulation.

17. Water (Jala / Ap / Udaka)

It serves as the primary medium for extracting the active principles from the herbal ingredients, ensuring maximum therapeutic efficacy. It provides the necessary environment for microbial fermentation, allowing sugars and other fermentable constituents to be metabolized into alcohol, which enhances the bioavailability and absorption of the medicine. Water possesses qualities such as Snigdha (Unctuous), Shita (Cooling), Drava (Fluid), and Sukshma (Subtle), with a predominantly Madhura (Sweet) taste, which helps in nourishing tissues (Brimhana), balancing Vata and Pitta, and supporting metabolic processes. Its cooling Shita Virya reduces inflammation and Pitta-related disorders.

18. Guda (Jaggery)

It is Snigdha (Unctuous), Madhura (Sweet), and Ushna (Mildly heating in Virya), which helps in nourishing the body (Brimhana), supporting digestive fire (Agnideepana), and promoting soft tissue healing (Ropan). Guda (Jaggery) in this preparation, serves multiple important purposes. It acts as a natural sweetener and fermentable substrate, providing simple sugars that promote the growth of fermenting microorganisms (like yeast), which is essential for proper alcoholic fermentation of the decoction.

Method of Preparation

The primary decoction herbs (1–15) are coarsely powdered, then added to a specific amount (12.288 Litres) of water. This mixture is boiled until it reduces to about 3.072 litres, concentrating the herbal properties. The mixture is then strained to remove the solid plant material. The Guda is dissolved completely into the cooled, filtered decoction. The Dhataki (Woodfordia fruticosa) flowers are then added, which initiates the fermentation process. The entire liquid mixture is poured into an airtight container, traditionally an earthen pot. The vessel is sealed and kept in a dark place with a low, consistent temperature. The fermentation is typically allowed to proceed for about 30 days, though it can take longer depending on the climate.

Indications

Agnimandya (Weak digestive fire)
Grahani Roga (IBS/Malabsorption Syndrome)
Gulma (Abdominal Lump/Mass)
Krimiroga (Worm infestations)
Pliharoga (Diseases related to Spleen)
Shotha (Swelling/Edema)
Garavisha (Toxins due to incompatible foods)
Arsh (Piles)
Gudaroga (Diseases related to anorectal region)
Pandu (Anemia)
Kushtha (Skin disorders)
Udara (Diseases related to stomach)
Jvara (Fever)
Hridyaroga (Heart problems)
Yakshama (Tuberculosis)
Chardi (Vomiting)

Dosage

12 to 24 ml, mixed with equal amounts of water. To be taken after meals, twice a day.

Contraindications

Pregnant women
Breastfeeding mothers
Known sensitivity to fermented products
Highly aggravated Pitta condition

Conclusion

Dantyadyarishta is a classical Ayurvedic formulation that exemplifies the holistic approach of Ayurveda in promoting digestive and systemic health. Its carefully selected combination of herbs, including Danti (Baliospermum montanum), Bilva (Aegle marmelos), Shyonaka (Oroxylum indicum), and Triphala (Haritaki, Amalaki, Bibhitaki), acts synergistically to detoxify the body, enhance Agni (digestive fire), and balance Vata, Pitta, and Kapha doshas. The fermentation process enriches its therapeutic potency, making it a gentle yet effective remedy for chronic constipation, digestive disorders, liver and spleen ailments, and metabolic imbalances. With its multifaceted actions, Dantyadyarishta serves as a trusted natural solution for maintaining gastrointestinal health and overall well-being, reflecting centuries of Ayurvedic wisdom in clinical practice.