Jawsamhar Ras – Medicinal Properties, Ingredients, Indications, Dosage & More

Classical Reference : Ras tantra Saar and Siddha Prayog Sangreha

Classical Indication : Jwara

Introduction

Fever (Jwara) is regarded in Ayurveda as a profound disturbance of the body–mind equilibrium, arising from the imbalance of Doshas along with impairment of Agni and accumulation of Ama. Classical texts describe Jwara as the foremost of diseases, as it affects both physical vitality and mental clarity. Ayurvedic management of fever emphasizes restoring digestive fire, clearing metabolic toxins, and supporting innate resilience rather than merely suppressing temperature. The formulation named JwarsaamharRas described here integrates purified mineral preparations with time-honored medicinal herbs, selected for their Jwaraghna, Deepana, Pachana, and Rasayana attributes.

Ingredients

1. Purified Rasindoor – Mercuric sulphide (HgS) – 13 tola
2. Black Pepper – Piper nigrum – 2 tola
3. Long Pepper – Piper longum – 2 tola
4. Shunthi – Zingiber officinale – 2 tola
5. Kutki – Picrorhiza kurroa – 2 tola
6. Neem bark (Inner bark) – Azadirachta indica – 2 tola
7. Kutaja bark – Holarrhena antidysenterica – 2 tola
8. Nagarmotha – Cyperus rotundus – 2 tola
9. Sarson – Brassica juncea – 2 tola
10. Seeds of Indrajau (Kutaja) – Holarrhena antidysenterica (seeds) – 2 tola
11. Suhaga – Borax (Sodium borate) – 2 tola
12. Raktachandan – Pterocarpus santalinus – 2 tola
13. Atees (Ativisha) – Aconitum heterophyllum – 2 tola
14. Mameera – Coptis teeta – 2 tola

Description Of Ingredients

1. Purified Rasindoor (Mercuric Sulphide, HgS)

In Ayurveda, Rasindoor is Ushna, Tikshna, and Yogavahi, helping penetrate deep tissues and balance aggravated Vata–Kapha in Sannipatajwara. It is traditionally processed to enhance safety and bioavailability. Classical texts emphasize its role in restoring Agni. Modern mineral pharmacology recognizes HgS as chemically stable when properly processed.

2. Black Pepper (Piper Nigrum)

Black pepper is Ushna, Tikshna, and Deepana, aiding digestion and Amapachana in fever. Piperine enhances bioavailability of other compounds. Modern studies show antipyretic and immunomodulatory activity through cytokine regulation.

3. Long Pepper (Piper Longum)

Pippali balances Vata–Kapha and rejuvenates weakened Agni during chronic or recurrent fever. It acts as Rasayana in post-fever debility. Research suggests piperlongumine exhibits anti-inflammatory and immune-supportive effects.

4. Pippali (Fruit) (Piper Longum)

The fruit form is milder yet potent in Jwara associated with respiratory involvement. Ayurveda values it for Pranavaha srotas support. Scientific studies show antioxidant and antipyretic properties.

5. Kutki (Picrorhiza Kurroa)

Kutki is Tikta, Sheeta, and Pitta-shamaka, useful in fevers with liver involvement. It supports detoxification and bile regulation. Modern research highlights hepatoprotective and anti-inflammatory effects.

6. Neem Bark (Azadirachta Indica)

Neem is Tikta–Kashaya and Sheeta, traditionally used in Pitta-dominant and infectious fevers. It purifies blood and reduces internal heat. Scientific studies show antimicrobial and immunomodulatory actions.

7. Kutaja Bark (Holarrhena Antidysenterica)

Kutaja addresses fevers associated with diarrhea and gut imbalance. It stabilizes Kapha–Pitta and strengthens intestinal function. Alkaloids like conessine show antimicrobial and anti-inflammatory activity.

8. Nagarmotha (Cyperus Rotundus)

Nagarmotha is Deepana, Pachana, and Jwaraghna, particularly effective in fevers linked to Ama. It calms digestive disturbances. Research indicates antipyretic and antioxidant properties.

9. Sarson (Brassica Juncea)

Sarson seeds are Ushna and Kapha-vatahara, supporting circulation and metabolic stimulation during fever. Traditionally used externally and internally. Modern studies report anti-inflammatory and immune-supportive phytochemicals.

10. Indrajau Seeds (Holarrhena Antidysenterica)

These seeds help manage fevers arising from intestinal infections. Ayurveda describes them as Grahi and Jwaraghna. Scientific evidence supports their antimicrobial and gut-stabilizing effects.

11. Suhaga (Borax – Sodium Borate)

Suhaga is Ushna and Tikshna, aiding Amapachana and channel cleansing. Classical use emphasizes purification before administration. Scientifically, borates show mild antiseptic and buffering actions.

12. Raktachandan (Pterocarpus Santalinus)

Raktachandan is Sheeta and Pitta-shamaka, reducing burning sensation and heat in febrile states. It supports blood cooling. Modern research confirms anti-inflammatory and antipyretic activity.

13. Atees (Aconitum Heterophyllum)

Ativisha is a prime Jwaraghna herb in pediatric and toxic fevers. It is Laghu and Tikta, helping clear toxins without aggravating heat. Studies indicate antipyretic and immune-modulating effects when properly processed.

14. Mameera (Coptis Teeta)

Mameera is Tikta and Sheeta, traditionally used in high-grade and infectious fevers. It supports liver and gut detoxification. Berberine-like alkaloids exhibit antimicrobial and anti-inflammatory activity.

Method of Preparation (Vidhi)

1. Mix all the ingredients together and triturate them with the fresh juice of ginger (Ardraka), Tulsi, and Nirgundi leaves.
2. Continue trituration for 3–3 days with these juices and then prepare pills of 2–2 ratti each.

Indications

This rasa is useful in many types of fevers, especially Kapha-dominant and Vata-dominant fevers. It is beneficial in both acute (Taruna) and chronic (Jīrṇa) fevers. It digests Kapha, Āma, and Visha, eliminates doshas by inducing perspiration, purifies the Udara (abdominal system), strengthens the heart, and helps preserve vital energy and strength.

Clinical Use

1. In Kapha-predominant fever and intermittent fever, administer with Guduchiādi decoction (this decoction is described later).
2. In Pneumonia-related fever or pleuritic fever, give this rasa combined with Abhraka Bhasma – 1 ratti and Shringa Bhasma – 4 ratti, mixed with honey. After this, administer Guduchiādi decoction along with Naushadar – 1–1 ratti and Yavakshar – 1–1 ratti, and give it to drink.
3. In simple newly developed fever, administered with water.

Dosage

2–2 ratti twice daily to be taken with water or Jwarahara decoction.

Contraindications

This rasa should not be used in cases of dry cough, redness of the eyes, or Pitta-dominant conditions.

Conclusion

Ayurveda views fever (Jwara) as more than a symptom it is a meaningful expression of internal imbalance and the body’s effort to restore harmony. Classical Ayurvedic wisdom teaches that fever arises when disturbed Doshas weaken Agni and allow Ama (metabolic toxins) to circulate through the system. Rather than merely suppressing heat, Ayurveda offers thoughtful, individualized solutions that address the root cause. Through the use of Deepana–Pachana herbs, Jwaraghna formulations, dietary regulation, and supportive lifestyle practices, Ayurvedic management gently guides the body back to balance. This holistic approach respects the body’s innate intelligence, aiming not only for relief from fever but for lasting strength, resilience, and inner equilibrium.