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

Introduction

Lakshmanarishta is a classical Arishta (Ayurvedic fermented tonic) formulation, with Lakshmana (Ipomoea sepiaria) as the key ingredient. It contains other powerful herbs like Amalaki (Emblica officinalis), Haritaki (Terminalia chebula), Bibhitaki (Terminalia bellirica), etc., which make it an excellent choice to be given in female health issues, digestive issues, and other problems as well. Lakshmanarishta is a powerful blend of potent herbs from age-old Ayurvedic wisdom, passed on for the betterment of mankind for centuries.

Ingredients (Part Used And Quantity)

1. Lakshmana (Ipomoea sepiaria)- Plant- 4.8 Kg
2. Mustak (Cyperus rotundus)- Rhizome- 48 grams
3. Madhuk/Yashti (Glycyrrhiza glabra)- Root- 48 grams
4. Bala (Sida cordifolia)- Root- 48 grams
5. Amalaki (Emblica officinalis)- Pericarp- 48 rams
6. Bibhitaki (Terminalia bellirica)- Pericarp- 48 grams
7. Haritaki (Terminalia chebula)- Pericarp- 48 grams
8. Haridra (Curcuma longa)- Rhizome- 48 grams
9. Daruharidra (Berberis aristata)- Stem- 48 grams
10. Jeerak/Shweta Jeerak (Cuminum cyminum)- Fruit- 48 grams
11. Shweta Chandan (Santalum album)- Heartwood- 48 grams
12. Rakta Chandan (Pterocarpus santalinus)- Heartwood- 48 grams
13. Ajmoda (Apium graveolens)- Fruit- 48 grams
14. Yavani (Trachyspermum ammi)- Fruit- 48 grams
15. Bilva (Aegle marmelos)- Stem Bark- 48 grams
16. Dhataki (Woodfordia fruticosa)- Flowers- 768 grams
17. Gud (Jaggery)- 9.6 Kg
18. Kwatharth Jal (Water for decoction)- 49.152 litres reduced to 12.288 litres

Description Of Ingredients

1. Lakshmana (Ipomoea sepiaria)

The word Lakshmana reflects ‘Auspiciousness’ and the root of this plant looks like a ‘Purush’, i.e. A man. So, it is linked with conditions like infertility in females and gynecological problems. It is Madhura (Sweet) in taste, Sheeta (Cold) in potency, and it balances all three doshas (Vata, Pitta, and Kapha). It is known to be Rasayana (Rejuvenating), Balya (nourishing), and Garbhada (helping to conceive). Its main chemical constituents are Alkaloids, Phenolic compounds, Glycosides, etc, and they promote endometrial thickening, support implantation, and enhance the quality of the ovum (egg), making it useful in the treatment of female infertility.

2. Mustak (Cyperus rotundus)

It is also called ‘Motha’ in Hindi. This herb is named Mustak because it is useful in a number of diseases, and it is always present in a group. It is Katu (Pungent), Tikta (Bitter), and Kashaya (Astringent) in taste, Sheeta (Cold) in potency, and Pitta & Kapha balancing in nature. Its active compounds are Cyperol, Mustakone, Rotundone, etc. Its Grahi (absorbent) and Stambhak (stabilizing) qualities make it useful in conditions like diarrhoea and help restore normal bowel movements. It is also known to improve the assimilation of food.

3. Madhuk/Yashti (Glycyrrhiza glabra)

This herb is called ‘Licorice’ in English. It is Madhura (Sweet) in taste, Sheeta (Cold) in potency, and pacifies Vata and Pitta doshas. Its main active compounds are Glycyrrhizin, Liquiritin, etc. It is Vatanulomak (Promoting downward movement of Vata) and prevents flatulence and other digestive discomforts. It is Mutral (Diuretic) in action and also relieves Mutra Daha (Burning Micturition) due to its cold potency.

4. Bala (Sida cordifolia)

As its name suggests, it provides Bal (Strength). It is Madhura (Sweet) in taste, Sheeta (Cold) in potency, and pacifies Vata & Pitta doshas. It contains active constituents like Ephedrine, Hypaphorine, Phytosterols, etc. By balancing Vata dosha and nourishing the reproductive tissues in women, it helps in restoring regular menstrual cycles, improving flow in women with scanty or irregular periods and reducing fatigue and weakness associated with menstruation. It increases Dhatu (Tissue) nourishment, which is essential for healthy ovum and conception.

5. Amalaki (Emblica officinalis)

It is called ‘Indian Gooseberry’ in English, and it pacifies all three doshas (Vata, Pitta, Kapha). It contains active constituents like Gallic acid, Tannic acid, Vitamin C etc. Due to the virtue of these phytoconstituents, it controls harmful gut bacteria and supports a balanced microbiome. Due to its Kashaya (Astringent) taste, it helps reduce diarrhea, loose stools, and intestinal inflammation. It also supports healthy intestinal mucosa, which helps in proper nutrient absorption. Due to its Sheeta (Cold) potency, it also relieves burning sensation in the body.

6. Bibhitaki (Terminalia bellirica)

It is Kashaya (Astringent) in taste, Ushna (Hot) in potency, and balances all three doshas (Vata, Pitta and Kapha). It contains chemical compounds like Tannins, B-sitosterol, Gallic acid etc. Due to its astringent taste, it decreases intestinal secretions and helps firm stool. It also helps in flushing out toxins from the body, improving overall body function.

7. Haritaki (Terminalia chebula)

It is called ‘Chebulic Myrobalan’ in English, and it contains all five tastes (Sweet, Sour, Pungent, Bitter, Astringent) except Lavan (Salty) taste. It contains active constituents like Chebulagic acid, Chebulinic acid, Corilagin etc. They help regulate peristalsis (intestinal movement), control harmful microbes that cause diarrhea and indigestion and through its anti-inflammatory action, it soothes irritated intestines.

8. Haridra (Curcuma longa)

This is Tikta (Bitter) and Katu (Pungent) in taste, Ushna (Hot) in potency and is Tridoshahar (Pacifies Vata, Pitta and Kapha doshas) in action. According to Ayurveda, it is Garbhashayashodhak (Detoxifies Uterus) and Shukra shodhak (Purifies Reproductive tissue) in action, thus it is very beneficial in infertility. It contains active components like curcumenone, eugenol, B-sitosterol etc., and it useful in many digestion relation issues as well.

9. Daruharidra (Berberis aristata)

It is called Indian Barberry in English. It is Tikta (Bitter) and Kashaya (Astringent) in taste, Ushna (Hot) in potency and it balances both Pitta and Kapha doshas. Its main chemical component is Berberine and lowers inflammatory cytokines in the body, reducing inflammation in the body. It helps in weight regulation and also improves insulin sensitivity, which supports normal ovulation processes in females. Its anti-microbial action helps in inhibiting various uropathogens, and preventing urinary tract infections.

10. Jeerak/Shweta Jeerak (Cuminum cyminum)

It is popularly called ‘Cumin Seed’ in English. It is Katu (Pungent) in taste, Ushna (Hot) in potency and balances Vata and Kapha doshas, while slightly increasing Pitta dosha. It contains chemical compounds like Cumaldehyde, Thymol, Volatile oils etc. It helps in flushing out toxins from the body and relaxes intestinal smooth muscles, reducing cramps and frequency of stools. Its carminative action helps in reducing flatulence, bloating and intestinal irritation.

11. Shweta Chandan (Santalum album)

It is an aromatic herb and is called ‘sandal wood’ in English. It is Madhura (Sweet) and Tikta (Bitter) in taste, Sheeta (Cold) in potency and Kapha & Pitta pacifier in action. Due to its cooling nature, it helps in soothing burning micturition. Its main active components are Santalol, B-Santene, Teresantalol etc. and they are known to inhibit inflammatory mediators and exhibit antimicrobial activity.

12. Rakta Chandan (Pterocarpus santalinus)

It is called Red Sanders in English. It is Tikta (Bitter) and Madhura (Sweet) in taste, Sheeta (Cold) in potency and balances Pitta and Kapha doshas. It is considered Dahashamak (Relieves burning sensation) in Ayurveda. Its main chemical constituents are Santalin, Pterocarpin, Pterostilbene etc. and they scavenges free radicals, reducing oxidative stress in the body along with reducing production of pro-inflammatory mediators.

13. Ajmoda (Apium graveolens)

It is widely popular as ‘Celery’ throughout the world. It is Katu (Pungent) in taste, Ushna (Hot) in potency and balances Vata & Kapha doshas. It is considered ‘Vrishya’ (Aphrodasiac) and Balya (Strengthening) in Ayurveda. It contains active compounds like glycosides, flavones, furanocoumarins etc. It acts as a prebiotic as well, promoting healthy gut microbiome and it also soothes irritated gut lining.

14. Yavani (Trachyspermum ammi)

It is popular as ‘Carom Seeds’ in English. It is a very common herb found in Indian kitchens, due to its many health benefits. It is Katu (Pungent) and Tikta (Bitter) in taste, Ushna (Hot) in potency and it balances Vata & Kapha doshas. It contains chemical constituents like Thymol, Thymine, Quercetin etc. It is Agnideepak (Stimulates Digestive fire), stimulates bile production and naturally aids in digestion. It reduces gut inflammation, which can lessen intestinal hypermotility.

15. Bilva (Aegle marmelos)

Popular as ‘Bael’ in India, it holds a sacred place in Hinduism as it is offered to Lord Shiva. Its tri-foliate leaves symbolize Lord Shiva’s trident (Trishul) and the three eyes of Shiva. It is Tikta (Bitter) & Kashaya (Astringent) in taste, Ushna (Hot) in potency and pacifies Vata & Kapha doshas. According to Ayurveda, its astringent taste makes it useful in firming the stool and its hot potency supports digestive fire, helping in restoring digestive balance. It also precipitates proteins in the gut lining and reduces intestinal secretions and water loss due to diarrhea/dysentery.

16. Dhataki (Woodfordia fruticosa)

It is known as ‘Fire Flame Bush’ in English, due to its vibrant and beautiful red flowers. It is Kashaya (Astringent) in taste and Sheeta (Cold) in potency. It balances Pitta and Kapha doshas in the body and contains chemical constituents like Tannins, Lawsone, B-sitosterol, etc. It is considered the soul of the Ariṣṭa (Ayurvedic fermented tonic) preparation. Its flowers are indispensable because they naturally provide the yeast and fermentation catalysts required to convert sweet herbal decoctions into stable, self-preserving Arishta (Ayurvedic fermented tonic) preparation.

17. Gud (Jaggery)

It possesses unctuous (Snigdha), sweet (Madhura), and mildly heating (Ushna Virya) qualities, which help nourish the body (Brimhana), stimulate digestive fire (Agnideepana), and support the healing of soft tissues (Ropana). In this formulation, Guda (jaggery) serves several essential roles. It not only works as a natural sweetener but also provides easily fermentable sugars that encourage the growth of microorganisms, particularly yeasts, required for the proper alcoholic fermentation of the herbal decoction.

18. Kwatharth Jal (Water For Decoction)

It functions as the main solvent, drawing out the active components from the herbs and ensuring their therapeutic action. It also creates the ideal medium for fermentation, enabling microorganisms to convert natural sugars into alcohol, which improves the medicine’s absorption and potency.

Method Of Preparation

Clean Lakshmana (Ipomoea sepiaria) plants are taken and added to clean water (49.152 litres) in an earthen pot, and it is then boiled till the water content reduces to 12.288 litres. Once it cools down on its own, add the rest of the ingredients. Thoroughly mix them, properly seal the mouth of the container, and keep the container undisturbed for a period of one month, in a dark room. Later, filter it and store the liquid in clean glass bottles.

Indications

• Samast Stri Roga (All Gynaecological disorders)
• Mutra Daha (Burning Micturition)
• Pravahika (Dysentery)
• Atisaara (Diarrhoea)
• Bandhyatva (Infertility)

Dosage

• 12-24 ml twice a day

Contraindications

• Pregnant women and breastfeeding mothers
• People with known allergies to fermented products
• People with gastric/duodenal ulcers
• Diabetic patients
• People taking anticoagulants like warfarin

Conclusion

Lakshmanarishta is a time-tested Ayurvedic formulation that combines the potency of carefully selected herbs to support female reproductive health, digestive wellness, and overall vitality. Its natural fermentation process not only enhances the bioavailability of herbal compounds but also provides a gentle, effective tonic suitable for long-term use under proper guidance. While highly beneficial for gynecological and digestive disorders, Lakshmanarishta should be used cautiously in specific populations such as pregnant or breastfeeding women, diabetic patients, and those with gastric ulcers. Overall, Lakshmanarishta exemplifies the power of classical Ayurvedic wisdom in promoting holistic health and well-being.