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

Introduction

Eladyarishta is a time-honored Ayurvedic fermented formulation renowned for its multifaceted therapeutic benefits. Traditionally prescribed for skin disorders (Kushtha), chronic fevers (Visham Jwara), respiratory issues and digestive disturbances (Agnimandya), it acts as a natural rejuvenator for the body. Its unique combination of herbs provides potent anti-inflammatory, antimicrobial, and anti-pyretic effects, which help in alleviating skin eruptions, rashes, and persistent fevers. Additionally, Eladyarishta enhances digestive fire (Agni), improves nutrient absorption, and promotes healthy metabolism, thereby supporting overall vitality and skin health. Its gentle, bioavailable preparation ensures systemic benefits while maintaining safety for long-term use.

Ingredients And Their Quantity

1. Choti Elaichi (Elettaria cardamomum) – 2.5 Kg
2. Vasamula (Adhatoda vasica) – 1 Kg
3. Manjishtha (Rubia cordifolia) – 500 g
4. Kutaj Twak (Holarrhena antidysenterica) – 500 g
5. Dantimula (Baliospermum montanum) – 500 g
6. Guduchi (Tinospora cordifolia) – 500 g
7. Haldi (Curcuma longa) – 500 g
8. Daruhaldi (Berberis aristata) – 500 g
9. Rasna (Pluchea lanceolata) – 500 g
10. Khas (Vetiveria zizaniodes) – 500 g
11. Mulethi (Glycyrrhiza glabra) – 500 g
12. Shirisha Twak (Albizia lebbeck) – 500 g
13. Khadir (Acacia catechu) – 500 g
14. Arjun Twak (Terminalia arjuna) – 500 g
15. Chirayata (Swertia chirata) – 500 g
16. Nimba Twak (Azadirachta indica) – 500 g
17. Chitrak Mula (Plumbago zeylanica) – 500 g
18. Kushtha (Saussurea lappa) – 500 g
19. Saunf (Foeniculum vulgare) – 500 g
20. Kwathartha Jal (Water for decoction) – 100 litres (reduced to 25 litres)

Prakshepa Dravyas (Bioenhancers)

1. Dhataki Pushpa (Woodfordia fruticosa) – 800 g
2. Madhu (Honey) – 15 Kg
3. Dalchini (Cinnamomum zeylanicum) – 50 g
4. Nagkesar (Messua ferrea) – 50 g
5. Sonth (Zingiber officinale) – 50 g
6. Pippali (Piper longum) – 50 g
7. Marich (Piper nigrum) – 50 g
8. Shweta Chandan (Santalum album) – 50 g
9. Rakta Chandan (Pterocarpus santalinus) – 50 g
10. Jatamansi (Nardostachys jatamansi) – 50 g
11. Mura (Helicteres isora) – 50 g
12. Nagarmotha (Cyperus rotundus) – 50 g
13. Chareela/Shaileya (Parmelia perlata) – 50 g
14. Shweta Anantmula (Hemidesmus indicus) – 50 g
15. Krishna Anantmula (Ichnocarpus frutescens) – 50 g

Description Of Ingredients

1. Choti Elaichi (Elettaria cardamomum)

It is called ‘Ela’ in Sanskrit and is a pungent tasting aromatic herb commonly used in India. Its main active constituents are Terpinene, Terpineol, Cineol etc., and it helps in relieving cough & dyspnea as it acts as a mucolytic, and reduces the viscosity of respiratory mucus. It stimulates Agni (Digestive Fire), and also promotes downward flow of Vata. It is also an excellent Dahashamak (Relieves burning sensation), according to Ayurveda. According to Ayurveda, it maintains harmony between Vata & Kapha doshas and comprises cold potency.

2. Vasamula (Adhatoda vasica)

It is a cold potency herb balancing Pitta & Kapha doshas both. It possesses Tikta (Bitter) & Kashaya (Astringent) taste and its main active phytoconstituents are Vasicine, Adhatodic acid etc. It lowers inflammation in the body and is useful in many skin disorders and helps in relieving redness, swelling and irritation around skin lesions. Moreover, it is also useful in several respiratory disorders as it relaxes bronchial smooth muscle and reduces bronchoconstriction, improving airflow.

3. Manjishtha (Rubia cordifolia)

It is also called ‘Indian Madder’ in English and is a hot potency herb with main active constituents like Manjistin, Purpurin etc. It comprises tastes like (Sweet), Tikta (Bitter) & Kashaya (Astringent) and balances Pitta & Kapha doshas. It is known to help cleanse vitiated Rakta Dhatu (Blood tissue), which is one of the main reasons for skin disorders. It promotes detoxification of skin by improving blood circulation and also promotes faster healing of chronic skin wounds.

4. Kutaj Twak (Holarrhena antidysenterica)

This Katu (Pungent) & Kashaya (Astringent) tasting herb is also called ‘Vatsak’ in Sanskrit. It is of Sheeta (Cold) potency and is known to be Pitta-Kapha pacifier. It is rich in active constituents like Concessidine, Kurchicine, Holarrhimine etc., and it reduces intestinal inflammation and helps in restoring healthy digestion. Its anti-microbial properties also help reduce bacterial infection in the intestines and surrounding tissues. It is useful in reducing excessive discharge and pus formation from fistulous tracts as well.

5. Dantimula (Baliospermum montanum)

It is called ‘Wild Castor’ in English and is a pungent-tasting, Pitta-Kapha pacifying herb. According to Ayurveda, it is of Ushna (Hot) potency, Raktashodhak (Blood purifier) and Shothahara (Anti-inflammatory). It contains active constituents like Baliospermin, Montanin, Axillarenic acid etc acts as a strong purgative, and also inhibits growth of certain bacteria in our intestines. It stimulates intestinal smooth muscles, causing evacuation of bowels.

6. Guduchi (Tinospora cordifolia)

It is called ‘Amrita’ (Elixir of immortality) in Sanskrit, due to its wide range of health benefits and Tridoshashamak (Vata-Pitta-Kapha pacifier) action. It is one of the best anti-pyretic and immuno-modulatory herbs in Ayurveda. It possesses tastes like Tikta (Bitter) & Kashaya (Astringent) in taste while being Ushna (Hot) in potency. It contains active phytoconstituents like Berberine, Giloin etc. Due to its hot potency, it also aids in Aampachan (Removing metabolic endotoxins), which is essential for managing fevers. It inhibits prostaglandin synthesis (PGE2) in the hypothalamus and reduces fever at the central level.

7. Haldi (Curcuma longa)

It is called ‘Turmeric’ in English, comprises hot potency and is rich in active phytoconstituents like Curcumenone, Cineole, B-sitosterol etc. It is Tikta (Bitter) & Katu (Pungent) in taste, balances all three doshas (Vata, Pitta, Kapha) and is a natural Raktaprasadak (Blood cleanser), making it useful in pacifying vitiated Rakta Dhatu (Blood tissue), the root cause of many skin disorders. It also acts as a digestive stimulant by enhancing bile flow and pancreatic enzyme secretion. In Ayurveda, it is also considered very effective for managing diabetic complications as it improves insulin sensitivity and helps control infection in carbuncles.

8. Daruhaldi (Berberis aristata)

It is called ‘Indian Barberry’ in English and its main active constituent is Berberine. It exhibits antiviral, antipyretic, and anti-inflammatory actions, by suppressing viral replication, reducing fever, and controlling secondary bacterial infections of skin lesions. It is also known to enhance fibroblast proliferation, collagen synthesis, and angiogenesis, speeding up the wound healing process. It comprises Ushna (Hot) potency and is known to balance Pitta & Kapha doshas in our body.

9. Rasna (Pluchea lanceolata)

It is a bitter tasting herb & is known to have hot potency with Vata-Kapha pacifying action in the body. It helps in removing Ama (Metabolic endotoxins) and is also very useful in managing diseases due to vitiated Rakta (Blood). Its main active constituents are Pluchin, B-sitosterol etc. It also has respiratory benefits as it modulates airway inflammation and helps loosen thick mucus. Moreover, it enhances epidermal regeneration and tissue repair, reducing healing time for chronic ulcers and inflammatory skin disorders.

10. Khas (Vetiveria zizaniodes)

This cooling herb is Tikta (Bitter) & Madhura (Sweet) in taste. Its main active constituents are Vetiverol, Zizanol, Eugenol etc., and helps in combating chronic fever due to its cold potency and is also useful in controlling inflammation in skin lesions. It also has anti-histamine like effects, so it reduces flare-ups in urticaria. According to Ayurveda, it pacifies both Pitta & Kapha doshas in the body.

11. Mulethi (Glycyrrhiza glabra)

It is called ‘Liquorice’ in English, and is known as ‘Yashtimadhu’ in Sanskrit, owing to its Madhura (Sweet) taste. This cooling herb is known to keep Vata & Pitta doshas in check. Its main active constituents are Glycyrrhizin, Liquirtin, Isoliquirtin etc., and it reduces the viscosity of mucus and promotes its easy expulsion from the airways. It also inhibits viral replication and helps the body fight respiratory viral infections.

12. Shirisha Twak (Albizia lebbeck)

It is a Madhura (Sweet), Tikta (Bitter) & Kashaya (Astringent) tasting herb with Ishatushna (Slightly hot) potency. It contains main active constituents like Tannins, Saponin etc. It is considered Kushthaghan (Relieves skin diseases) in Ayurveda and also cleanses Rakta (Blood tissue). It suppresses local edema and erythema, by stabilizing mast cells. It also neutralises free radicals and reduces oxidative stress in inflamed skin tissues. As per Ayurveda, it is known to maintain harmony among all three doshas (Vata, Pitta, Kapha) in the body.

13. Khadir (Acacia catechu)

This Katu (Pungent) tasting herb is one of the best herbs in Ayurveda for relieving skin disorders. It comprises Sheeta (Cold) potency and has a Pitta-Kapha pacifier action. It contains main active constituents like Catechin, Catechu tannic acid etc. & it reduces oxidative stress in skin capillaries and its cooling nature counteracts Pitta-mediated inflammation. It enhances collagen contraction and epithelial repair, making it useful in chronic non-healing wounds.

14. Arjun Twak (Terminalia arjuna)

This cool potency herb is Kashaya (Astringent) in taste, and its main active constituents are Arjunetin, Fridelin, Arjunic acid etc. It corrects inflammation, which is the root cause of most erythematous, burning, and spreading skin lesions. It is also effective in suppressing bacterial biofilm formation, reducing infection and pus formation. It is known to balance Pitta & Kapha doshas in the body.

15. Chirayata (Swertia chirata)

This Tridoshashamak () herb with hot potency contains main active constituents are Gentianine, Mangiferin etc and it promotes wound healing through multiple cellular actions. Its antimicrobial effect helps prevent secondary infection in open wounds, ensuring faster and cleaner healing. It is Tikta (Bitter) in taste and also helps in combating fever by inhibiting COX pathways, which helps reset the elevated thermoregulatory set-point during fever.

16. Nimba Twak (Azadirachta indica)

This cooling herb possesses tastes like Tikta (Bitter) & Kashaya (Astringent) and is known to balance both Pitta & Kapha doshas in the body. It purifies Rakta Dhatu (Blood tissue) and also alleviates Shoth (Inflammation) due to vitiated Rakta (Blood tissue). It contains active constituents like Nimbin, Nimbidin, etc. It disrupts microbial cell membranes and inhibits enzyme systems of pathogens, inhibiting bacterial growth. It scavenges free radicals and reduces lipid peroxidation in skin tissues, protecting against oxidative damage, premature aging, and inflammatory skin changes.

17. Chitrak Mula (Plumbago zeylanica)

This pungent-tasting, hot potency herb may slightly increase the Pitta element but is known to balance the other two doshas (Vata & Kapha) in the body. It contains main active constituents like Plumbagin, Zeylanone, Chitranone etc. It neutralises lipopolysaccharide (LPS)-induced inflammatory responses seen in chronic infections. Moreover, by enhancing mitochondrial energy metabolism, they prevent cytokine-induced fatigue commonly associated with long-standing fevers. It also reduces excessive collagen deposition and fibrotic tract formation, in cases of anal fistulas.

18. Kushtha (Saussurea lappa)

It is called ‘Costus’ in English. It contains tastes like Madhura (Sweet), Katu (Pungent) & Tikta (Bitter) while also balancing Vata & Kapha doshas. Its main phytoconstituents are Saussurine, Coastal, Sesquiterpenes etc. As its name suggests, it is very effective in Kushtha (Skin diseases), and it reduces hypersensitivity reactions of the skin, seen commonly in skin diseases. It is Deepak-Pachak (Digestant) due to its hot potency, according to Ayurveda, so it helps in removing toxins from the body, the root cause of any disease. It also helps in reducing fever by suppressing Prostaglandin E2 synthesis.

19. Saunf (Foeniculum vulgare)

This hot potency herb is Madhura (Sweet), Katu (Pungent) & Tikta (Bitter) in taste, and its main active constituents are Anethole, volatile oils etc. It is one of the best carminatives in Ayurveda and also helps in reducing inflammation in the body. It is also useful in respiratory disorders due to its Kaphanisarak (Clears mucus) property, as it keeps Vata & Kapha doshas in check.

20. Kwathartha Jal (Water for decoction)

In Ayurveda, Water (Jal) is one of the five great elements and is considered cooling, unctuous, smooth, and nourishing. It has a sweet taste and post-digestive effect, which helps in strengthening the body, nourishing tissues, and balancing Vata and Pitta doshas. In Arishta Kalpana (Fermented Ayurvedic Tonics), water plays a crucial role as it acts as a solvent to extract active constituents from herbs, a medium for fermentation that enhances the potency and bioavailability of the medicine, and a carrier to distribute and stabilize the formulation.

21. Dhataki Pushpa (Woodfordia fruticosa)

In Sanskrit it is known as Vahnijwala, and in English it is popularly called the Fire Flame Bush, a name inspired by its brilliant red flowers. It possesses a predominantly Kashaya (Astringent) taste, exhibits Sheeta (cooling) potency, and by virtue of these qualities helps in balancing Pitta and Kapha doshas. From a phytochemical standpoint, the plant contains significant constituents such as β-sitosterol, lawsone, ellagic acid, and tannins. Its flowers are especially valued in Ayurvedic pharmaceutics as a natural fermenting agent, as they harbor indigenous yeast (Saccharomyces) and lactic acid–producing bacteria that naturally initiate and sustain the fermentation without requiring any external starter culture.

22. Madhu (Honey)

It has a naturally Madhura (Sweet) taste accompanied by a subtle Kashaya (Astringent) aftertaste. It not only improves the flavor of medicinal preparations, making them more palatable, but also enhances the efficacy of herbal formulations without causing excessive heat in the body. The natural sugars present in honey act as a nutrient source for beneficial microbes, facilitating the fermentation of herbal decoctions into a more stable and bioactive form. Additionally, its mild warming and soothing properties support digestion and help in better assimilation of the herbal ingredients.

23. Dalchini (Cinnamomum zeylanicum)

It is a widely used culinary spice across the globe, valued not only for its aroma but also for its therapeutic relevance. In terms of dosha action, it pacifies Vata and Kapha doshas while mildly aggravating Pitta dosha when used in excess and its taste profile includes Madhura (Sweet), Katu (Pungent), and Tikta (Bitter). The spice contains bioactive constituents such as cinnamaldehyde and eugenol, which contribute to its pharmacological effects. It acts as a Raktashodhak (Blood purifier), supporting healthy blood circulation to the skin. Additionally, it exhibits mild bronchodilator and antimicrobial properties, aiding in clearing respiratory tract infections and alleviating symptoms such as nasal and chest congestion, due to its hot potency.

24. Nagkesar (Messua ferrea)

This hot potency herb possesses both Tikta (Bitter) & Kashaya (Astringent) tastes and is called ‘Cobra’s Saffron’ in English. Its main active constituents are Mesuol, Mesuone, etc. It exhibits mast cell stabilizing activity, preventing histamine release, and reducing IgE-mediated hypersensitivity reactions like pruritis, redness and inflammation in skin. It also stimulates tissue repair and angiogenesis even in diabetic-impaired healing conditions. In Ayurveda, it is believed to pacify Pitta & Kapha doshas in the body.

25. Sonth (Zingiber officinale)

It pacifies Vata and Kapha doshas and has an Ushna (Hot) potency, helping clear obstructions and stimulate metabolism. Its taste (Rasa) is Katu (Pungent) and the presence of active constituents like Zingiberol, Zingiberene, and Shogaol supports its therapeutic action. It boosts macrophage and NK cell activity, strengthening immune defense, while its antioxidant effect reduces oxidative stress and inflammation.

26. Pippali (Piper longum)

This hot potency herb is called ‘Long Pepper’ in English, and is Katu (Pungent) in taste. It is rich in chemical compounds such as Piperine, Piplartine, Piplasterol etc. It stimulates digestive fire and also promotes downward flow of Vata. It helps in clearing out excess mucus from respiratory airways, helping in cough and dyspnea, through its Vata & Kapha balancing action.

27. Marich (Piper nigrum)

It is a Katu (Pungent) tasting herb with hot potency and it is known to be a Vata-Kapha pacifier. Its main active constituents are Piperine, Chavicine, Piperitine etc. It has mild bronchodilator activity, which helps in relaxing the airway muscles, reducing airway constriction and improving airflow, making breathing easier. It also helps reduce swelling, irritation, and mucus buildup in lungs and airways, useful in cough, bronchitis, and other inflammatory lung conditions.

28. Shweta Chandan (Santalum album)

It is a cold potency herb popular as ‘Sandalwood’ in English. It possesses Madhura (Sweet) & Tikta (Bitter) taste, Switch Pitta & Kapha balancing action. Its main active constituents are Santalol, Teresantalol etc. due to its strong anti-inflammatory and cooling effects. It helps calm redness, swelling and irritation in various skin conditions. It also supports liver function and toxin elimination, which can help in fevers caused by infections or metabolic disturbances.

29. Rakta Chandan (Pterocarpus santalinus)

It comprises tastes like Madhura (Sweet) & Tikta (Bitter) and maintains a balance of Pitta & Kapha doshas in the body. It is rich in active constituents like Santalol, Pterocarpol, Santalin etc. and is considered as Kushthghan (Relieves skin disorders), Jwarhar (Relieves fever) and Dahahar (Relieves burning sensation) in Ayurveda. It helps in removing toxins from the blood, promoting clear and healthy skin.

30. Jatamansi (Nardostachys jatamansi)

It is called ‘Spikenard’ in English and has a cold potency with a balancing effect on all three doshas (Vata, Pitta, Kapha). It possesses tastes like Madhura (Sweet), Tikta (Bitter) & Kashaya (Astringent). Its main active constituents are Nardostachonol, Jatamansic acid, etc. It reduces cellular stress in the hypothalamus and peripheral tissues, which contributes to lowering fever intensity and duration.

31. Mura (Helicteres isora)

It is an astringent tasting herb with Sheeta (Cold) potency. The main active constituents are Diosgenin, Cucurbitacin, and Isorin. It works by reducing the synthesis of pyrogenic cytokines and modulating prostaglandin E2 (PGE2) levels, which play a direct role in hypothalamic fever induction.

32. Nagarmotha (Cyperus rotundus)

It is a cooling herb comprising Katu (Pungent), Tikta (Bitter) & Kashaya (Astringent) tastes. Its main active constituents are Cyperol, Cyperone, Mustakone etc. It is Deepak-Pachak (Digestant) in action and also inhibits inflammatory cytokines like TNF-α and IL-6, which are elevated during fevers. It effectively pacifies both Pitta & Kapha doshas.

33. Chareela/Shaileya (Parmelia perlata)

It possesses tastes like Tikta (Bitter) and Kashaya (Astringent), with a cold potency. Containing active compounds like Lecanoric acid and Atranorin, it inhibits bacterial and fungal growth, helping manage skin infections such as eczema, acne, and chronic wounds, while enhancing macrophage activity and regulating cytokines (e.g., TNF-α, IL-6) to control infection-induced fever. It effectively balances Pitta and Kapha doshas.

34. Shweta Anantmula (Hemidesmus indicus)

This cold potency herb is Madhura (Sweet) & Tikta (Bitter) in taste, and is known to balance all three doshas (Vata, Pitta, Kapha). Its main active constituents are P-methoxy salicylic acid, B-sitosterol etc. It acts as a blood purifier and also helps combat inflammation in plenty of skin disorders.

35. Krishna Anantmula (Ichnocarpus frutescens)

It balances Vata, Pitta, and Kapha doshas and has a Sheeta (Cold) potency, which cools the body and soothes tissues. It possesses tastes like Madhura (Sweet) and Tikta (Bitter) and it aids digestion by stimulating Agni (digestive fire) and helps calm irritated skin through its anti-inflammatory effects.

Method Of Preparation

All raw materials are first washed thoroughly and shade-dried. The ingredients listed from 1 to 19 are then crushed into a coarse powder and immersed in 100 litres of water. This mixture is slowly heated and reduced until only 25 litres of decoction remain. To this concentrated liquid, 15 kg of Madhu (honey) is mixed in, followed by the addition of 800 g of Dhataki (Woodfordia fruticosa).

Next, all the coarsely powdered Prakshepa Dravyas (bio-enhancing additives) are added and the mixture is gently stirred to ensure uniform blending. The vessel is then tightly closed with a cork and kept in a dark, undisturbed place for 21 days to allow proper fermentation. After the completion of this period, the liquid is filtered carefully and preserved in clean, dry glass containers for storage.

Indications

1. Masurika (Chicken pox)
2. Visarpa (Erysipelas)
3. Visphota (Blisters)
4. Bhagandara (Fistula-in-ano)
5. Dushtavrana (Chronic/Non-healing ulcer)
6. Visham Jwara (Chronic Fever)
7. Sheetapitta (Urticaria)
8. Kaas Roga (Cough)
9. Shwas Roga (Dyspnea)
10. Updansha (Syphilis)
11. Prameha Pidika (Diabetic carbuncles)

Dosage

12–24 ml, to be taken twice daily after food

Contraindications

• Expectant women and lactating mothers should avoid its use.
• Individuals who are hypersensitive or intolerant to fermented preparations.
• Patients suffering from gastric or duodenal ulcerative conditions.
• Persons diagnosed with diabetes mellitus.

Conclusion

Eladyarishta reflects the comprehensive healing philosophy of Ayurveda by addressing multiple health concerns through a single formulation. It contains a synergistic combination of herbs selected for their anti-inflammatory, antimicrobial, blood-cleansing, and digestive-supporting actions, making it useful in skin ailments, long-standing fevers, respiratory complaints, and disorders of digestion The traditional fermentation method enhances the absorption and therapeutic strength of its ingredients, contributing to sustained and safe clinical benefits. Owing to its wide-ranging effects, Eladyarishta acts as a mild yet effective natural formulation that supports skin wellness, helps regulate chronic febrile conditions, and strengthens digestive function, highlighting the enduring principles of Ayurvedic science.