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

Introduction

Phalarishta is renowned for its multifaceted health benefits. Rooted in classical Ayurveda, it is designed to restore digestive balance, enhance nutrient absorption, and support overall wellness. By combining potent herbs with specific tastes and potencies, Phalarishta not only aids in digestive and metabolic functions but also provides cardioprotective, hepatoprotective, and hematinic effects. This formulation represents a fine example of the synergy between time-tested herbal wisdom and precise Ayurvedic principles.

Ingredients

1. Haritaki (Terminalia chebula) – 640 g
2. Amla (Emblica officinalis) – 640 g
3. Indrayan (Citrullus colocynthis) – 80 g
4. Kaith (Feronia limonia) – 80 g
5. Patha (Cissampelos pareira) – 80 g
6. Chitrak Mula (Plumbago zeylanica) – 80 g
7. Jal (Water) – 25 litres
8. Gud (Jaggery) – 5 Kg
9. Dhataki (Woodfordia fruticosa) – 80 g

Description Of Ingredients

1. Haritaki (Terminalia chebula)

It is given the title of ‘Rasayana’ (Rejuvenator) in Ayurveda. It contains all the tastes, except Lavana (Salty). It is Kashaya (Astringent) taste predominant, with Ushna (Hot) potency and is Tridosha (Vata, Pitta, Kapha) pacifier. Its main active constituents are Chebulagic acid, Ellagic acid, Gallic acid etc. It is Vatanulomak (Promotes downward flow of Vata) in action, particularly Apana Vata (Downward Vata), responsible for bowel evacuation. It has mucilaginous and water-retaining fibers, which absorb water in the colon and soften stools, making bowel movement easier. It also supports good bacteria in the intestines, promoting healthy digestion.

2. Amla (Emblica officinalis)

It is called ‘Indian Gooseberry’ and is Amla (Sour) taste predominant, while carrying all Rasas (Tastes) except Lavana (Salty). It is Sheeta (Cold) in potency and is known to pacify Tridoshas (Vata, Pitta, Kapha) in our body. It contains main phytoconstituents like Vitamin C, Gallic acid, Tannic acid, Albumin etc. It protects intestinal mucosa from oxidative damage, making it useful in malabsorption conditions. It stimulates digestive enzymes and bile secretion, improving nutrient breakdown and absorption. As a rich source of Vitamin C, it converts dietary iron into the absorbable ferrous form, improving hemoglobin levels. Amla also has lipid-lowering effect, and relaxes blood vessels to lower blood pressure, making it highly valuable in improving heart health.

3. Indrayan (Citrullus colocynthis)

It is called ‘Bitter Apple’ in English, due to its Tikta (Bitter) taste. This herb is of Ushna (Hot) potency, so it may slightly increase the Pitta dosha, but is helpful in balancing Pitta & Kapha doshas in the body. Its main active constituents are Colocynthin, A-elaterin, Ipuranol etc. It acts as a laxative as it stimulates bowel movements by acting on the intestinal mucosa. Due to its Tikta (Bitter) taste, it stimulates bile production in the liver (choleretic effect) and improves bile flow. And, a better bile flow can help in removing bilirubin, which accumulates in jaundice.

4. Kapittha (Feronia limonia)

This Madhura (Sweet) & Amla (Sour) tasting herb is Sheeta (Cold) in potency and is known to balance Vata & Pitta doshas in the body. Its main phytoconstituents are B-sitosterol, Coumarins, Luvangetin etc. It is Grahi (Absorbent), as per Ayurveda, so it helps in better assimilation and absorption of nutrients into the intestines. It is also considered to be Hridya (Cardioprotective) and its Lekhana (Scraping) property makes it useful in scraping off plaque from blood vessels, promoting a healthy circulatory system.

5. Patha (Cissampelos pareira)

It is known as ‘Varatikta’ in Sanskrit due to its Katu (Pungent) taste. It carries Ushna (Hot) potency and pacifies all doshas, especially Pitta & Kapha doshas. Its main active constituents are Pelosine, Cissamine, Bebeerine etc. It promotes Agni (Digestive fire) and also enhances better absorption of food. It is also considered as antispasmodic and antipyretic in action. It is also known for its cardiovascular effects since it lowers blood pressure by relaxing blood vessels.

6. Chitrak Mula (Plumbago zeylanica)

This herb contains Katu (Pungent) taste along with Ushna (Hot) potency. It is known to pacify both Vata & Kapha doshas, while slightly increasing the Pitta dosha. It contains phytoconstituents like Plumbagin and Chitranone. It is Deepak-Pachak (Digestant) in action and has choleretic activity. It also inhibits inflammatory mediators contributing to fever. By strengthening Agni, it improves nutrient and iron absorption.

7. Jal (Water)

It acts as a solvent that extracts active compounds from the herbs. It supports fermentation by enabling enzymatic and microbial reactions, enhancing medicinal potency, taste, shelf-life, and efficacy.

8. Gud (Jaggery)

It is Madhura (Sweet) in taste and aids digestion by stimulating Agni. In Arishta formulations, it supports fermentation by converting sugars into alcohol and acts as a mild preservative.

9. Dhataki (Woodfordia fruticosa)

Dhataki flowers act as a natural fermentation initiator in Asava-Arishta preparations. With Kashaya taste and Sheeta potency, it balances Pitta and Kapha doshas and enhances absorption and efficacy of herbs.

Method Of Preparation

First, thoroughly clean and dry all the herbs. Grind herbs from 1–6 into a coarse powder. Place this powder in an earthen pot, add 25 liters of water, and boil over medium heat until the liquid reduces to one-fourth its original volume. Allow the mixture to cool naturally, then stir in Gud (Jaggery) until fully dissolved. Finally, sprinkle Dhataki flowers on top and mix well. Seal the pot tightly and store it in a dark room for 15 days. On the 16th day, strain the liquid and bottle it in clean, dry glass containers.

Indications

• Grahani (Malabsorption syndrome)
• Arsh (Piles)
• Hridroga (Heart disease)
• Pandu (Anemia)
• Pleeharoga (Splenic disease)
• Kamla (Jaundice)
• Visham Jwara (Chronic fever)
• Agnimandya (Impaired digestive fire)

Dosage

Take 10–20 ml of the preparation, dilute with an equal quantity of water, and consume twice daily after meals.

Contraindications

• Individuals with allergies to fermented products
• Those with gastric or duodenal ulcers
• People with diabetes
• Pregnant or breastfeeding women

Conclusion

Phalarishta is a versatile Ayurvedic tonic that addresses a range of health concerns by harmonizing digestive, circulatory, and metabolic functions. Its unique combination of herbs and fermentation process ensures enhanced potency, better absorption, and therapeutic efficacy. When used appropriately under guidance, it supports overall wellness and strengthens the body’s innate healing mechanisms.