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

Classical Reference : Ras tantra Saar and Siddha Prayog Sangreha

Classical Indication : Jwaratisar (Fever induced Diarrhea)

Introduction

Praneshwar Rasa is a classical Ayurvedic formulation primarily indicated for the management of Jwaratisara, a complex condition in which fever and diarrhea occur simultaneously due to impaired digestion and accumulation of ama. This condition is often associated with abdominal pain, frequent loose stools, loss of appetite, weakness, and persistent low-grade fever. Praneshwar Rasa acts by strengthening digestive fire, improving intestinal absorption, and normalizing disturbed gastrointestinal movement. It helps pacify aggravated Vata and Kapha doshas while supporting proper bile secretion and metabolic activity. By removing internal toxins and restoring digestive balance, the formulation breaks the pathological link between fever and diarrhea. Its classical use highlights its role in both acute and chronic presentations, especially where digestive weakness, fatigue, and recurrent symptoms are present, thereby supporting systemic recovery and overall digestive health.

Ingredients

2 Tolas Each

1. Purified Mercury (Shuddha Parad)
2. Purified Sulfur (Shuddha Gandhak)
3. Abhraka Bhasma (Calcined Mica)
4. Sohaga (Borax puff)
5. Fennel (Saunf)
6. Carom seeds (Ajwain)
7. Cumin (Jeera)

1 Tola Each

8. Yavkshar (Potassium carbonate)
9. Roasted Asafoetida (Bhuni Hing)
10. Rock salt (Sendha Namak)
11. Black salt (Kala Namak)
12. Sambhar salt
13. Sea salt (Samudra Namak)
14. Kach namak
15. Vidanga (Embelia ribes)
16. Indra-jau (Holarrhena antidysenterica seeds)
17. Ral (Sal tree resin)
18. Chitrakmool (Leadwort root)

Description Of Ingredients

1. Purified Mercury & Sulfur (Kajjali)

In this formulation, they act as a potent Yogavahi (catalyst), enhancing the bioavailability of the other herbs. Scientifically, Kajjali possesses broad-spectrum antimicrobial properties that help eliminate intestinal pathogens responsible for fever-inducing infections.

2. Abhraka Bhasma (Calcined Mica)

This is a powerful cellular rejuvenator that provides strength to the body during the debilitating stages of fever and dehydration. It helps maintain the integrity of the intestinal mucosa and prevents the “tissue wasting” often seen in chronic diarrhea.

3. Sohaga (Borax Puff)

Known as Tankana Bhasma, it acts as an antispasmodic to relieve abdominal cramping. Its alkaline nature helps neutralize excessive acidity in the gut and acts as a Kapha-Vata balancer, clearing mucus from the stool.

4. Fennel (Saunf)

Fennel contains volatile oils like anethole which reduce gut inflammation and intestinal spasms. In fever, it acts as a mild coolant (Sheeta Virya) to balance the internal heat while simultaneously improving digestion without aggravating Pitta.

5. Carom Seeds (Ajwain)

Ajwain is rich in thymol, which has strong antifungal and antibacterial properties. It is highly effective in treating Amapachana (digesting undigested food) and relieving the flatulence and bloating that typically accompany infectious diarrhea.

6. Cumin (Jeera)

Cumin is a classic Grahi (absorbent) herb that helps in the absorption of fluids from the colon, thereby thickening the stool. It stimulates the secretion of pancreatic enzymes, which are often suppressed during a fever.

7. Yavkshar (Potassium Carbonate)

This is an alkaline preparation that acts as a potent Deepana (appetizer) and Pachana (digestive). It helps in breaking down the “Aam” (toxic metabolic byproducts) that cause the heavy, foul-smelling stools described in the text.

8. Sendha Namak (Rock Salt / Saindhava Lavana)

This is considered the “King of Salts” in Ayurveda because it is the only one that is Tridoshaghna (balances all three doshas) and is cooling (Sheeta) for the eyes but heating for digestion. It is chemically the purest form of sodium chloride with trace minerals like potassium. It helps restore electrolyte balance without causing water retention or irritating the sensitive intestinal lining during a fever.

9. Kala Namak (Black Salt / Sauvarchala Lavana)

Distinguished by its sulfurous aroma and pinkish-grey color, it is rich in iron and grease-dissolving minerals. It is highly Deepana (appetizing) and Pachana (digestive). It is scientifically proven to stimulate bile production in the liver. In fever-induced diarrhea, it effectively relieves the “gurgling” sounds in the intestines and removes the foul odor of the stool by neutralizing fermentation in the gut.

10. Sambhar Namak (Lake Salt / Romaka Lavana)

Sourced from the Sambhar Lake, this salt is unique for its high alkalinity (pH level around 9.5) and is considered “Kshariya” (alkaline) in nature. Due to its alkaline nature, it acts as a Bhedana (breaking down) agent, which helps dissolve hardened mucus or toxins stuck in the intestinal folds. It is particularly effective at clearing the “coated tongue” and metallic taste associated with chronic fever.

11. Samudra Namak (Sea Salt)

Produced by the evaporation of seawater, it is heavier (Guru) to digest than rock salt but is excellent for stimulating the gastric juices. It specifically targets the downward movement of Vata (Anulomana). In a clinical sense, it helps provide the necessary sodium to the gut cells to ensure that water and nutrients are properly absorbed back into the bloodstream rather than being lost in loose motions.

12. Kach Namak (Black/Glassy Salt / Vida Lavana)

Also known as Vida Lavana, it is an artificial or processed salt often containing ammonium chloride. It is the most “Teekshna” (sharp and penetrative) of all five salts. Its sharpness allows it to penetrate deep into the Srotas (body channels) to clear blockages. In this medicine, it acts as a potent pain-reliever for the “cutting” abdominal pain (colic) that often precedes a bowel movement during an infection.

13. Roasted Asafoetida (Bhuni Hing)

Roasting Hing in ghee makes it easier to digest; it is the premier herb for “Udarvata” (abdominal gas). It acts as an intestinal antiseptic and inhibits the growth of fermentative bacteria in the gut.

14. Vidanga (Embelia Ribes)

Known primarily as an anthelmintic, Vidanga kills intestinal worms and microbes (Krimighna). It is essential in feverish diarrhea where underlying parasitic or bacterial infections are the root cause.

15. Indra-Jau (Holarrhena Antidysenterica)

As its scientific name suggests, it is a specific treatment for dysentery and diarrhea. It has astringent properties that “bind” the bowels and a bitter taste that helps reduce fever by detoxifying the liver.

16. Chitrakmool (Leadwort Root)

This is the premier “fire-kindling” (Agni-vardhak) herb in Ayurveda. In fever-induced diarrhea, it works by reigniting the digestive fire to process undigested toxins (Ama), which stops the formation of loose, foul-smelling stools. Scientifically, its active compound Plumbagin provides strong antimicrobial and liver-supporting effects to combat the underlying infection.

17. Ral (Sal Tree Resin)

This acts as a natural “sealant” and astringent (Grahi) for the intestines. It works by absorbing excess moisture to firm up the stool while its resinous coating soothes and heals the inflamed intestinal lining. It is particularly useful in fever as it has a cooling potency (Sheeta Virya) that helps bring down internal visceral heat.

Method Of Preparation

First prepare Kajjali of purified mercury and sulphur. Then add Abhraka Bhasma and Sohaga. Thereafter, mix the finely powdered remaining drugs. Triturate the mixture with water continuously for 3 hours and prepare pills of 2 ratti each.

Indications And Classical Use

• This formulation is a destroyer of fever and diarrhea. It possesses Grahi (absorbent), Deepana (digestive fire stimulant), Pachana (digestive), Vata-hara, Shoola-nashak (pain relieving), and Jirna-jwar-nashak (chronic fever alleviating) properties.
• When there is cutting-type pain in the abdomen, repeated passage of whitish stools, foul-smelling stools, thin stools resembling water mixed with flour, abdominal flatulence, bloating, coated tongue, foul breath, frequent thirst, anorexia, low-grade persistent fever, rapid pulse, breathlessness on slight exertion, recurrent episodes of fever, feeling of coldness in the body, heaviness, lethargy, debility, and lack of enthusiasm for any work — in such conditions, this Praneshwar Rasa should be administered.
• By consumption of this rasa, secretion of bile in the liver increases. Gradually, ama, kapha, and pathogenic organisms are destroyed. Due to the presence of Hingu, upward movement of vata is pacified, and the channels of the stomach and intestines become unobstructed. Increased intestinal hypermotility (frequent peristalsis) becomes calm. Digestive power improves; light food begins to digest properly. As a result, both diarrhea and fever are cured. In chronic diarrhea and ama-atisara, it is also administered with Buttermilk and it proves beneficial.

Dosage And Adjuvant

2 ratti pills three times a day to be taken with water or honey.

Conclusion

Jwar Atisaar represents a complex pathological condition in Ayurveda where fever and diarrhea coexist due to impaired digestive fire, accumulation of ama, and vitiation of primarily Vata and Kapha doshas. If not managed appropriately, it can lead to dehydration, weakness, nutritional depletion, and chronic digestive disorders. Effective management of Jwar Atisaar requires a holistic approach aimed at restoring Agni, eliminating ama, regulating intestinal function, and supporting systemic strength. Timely intervention with proper dietary regulation, digestive-supportive therapies, and classical formulations helps break the disease cycle by addressing both fever and bowel disturbances simultaneously. Strengthening digestion and correcting metabolic imbalance not only alleviates acute symptoms but also prevents recurrence and complications. Thus, an integrated Ayurvedic approach remains essential for achieving sustainable recovery and restoring overall physiological balance in patients suffering from Jwar Atisaar.