Sharkarasava – Indications, Preparation & Dosages

Introduction

Sharkarasava is a renowned classical Ayurvedic formulation categorized under Arishta Kalpana (Fermented Ayurvedic Tonics). It combines a carefully selected blend of herbs, natural sugars, and fermentation to produce a therapeutic preparation that balances the doshas and enhances metabolic functions. Each ingredient in Sharkarasava is chosen for its specific properties- ranging from digestive stimulation, bowel regulation, and anti-inflammatory effects to rejuvenation and cardiovascular support. The natural fermentation process not only enhances the bioavailability of the active constituents but also improves the tonic’s potency. Sharkarasava offers a holistic approach to maintaining digestive health, strengthening the body’s systems, and supporting overall well-being.

Ingredients (Part used and quantity):

Duralabha (Fagonia cretica) – Whole Plant – 768 g
Chitrak (Plumbago zeylanica) – Root – 96 g
Vrish / Vasa (Adhatoda vasica) – Root – 96 g
Pathya / Haritaki (Terminalia chebula) – Pericarp – 96 g
Amalaki (Emblica officinalis) – Pericarp – 96 g
Patha (Cissampelos pareira) – Root – 96 g
Nagar (Zingiber officinale) – Rhizome – 96 g
Kwatharth Jal (Water for Decoction) – 12.288 litres
Sharkara (Sugar) – 4.8 kg
Pippali (Piper longum) – Fruit – Q.S.
Chavya (Piper retrofractum) – Stem – Q.S.
Priyangu (Callicarpa macrophylla) – Inflorescence – Q.S.
Madhu (Honey) – Q.S.
Sarpi / Goghrit (Cow’s Ghee) – Q.S.

Description Of Ingredients

1. Duralabha (Fagonia cretica)

Known in English as Virgin’s Mantle, this name originates from the traditional belief that the plant protects chastity and purity, symbolically representing a mantle worn by a holy maiden. In Sanskrit, it is called Dhanvayasa. It possesses Madhura (Sweet), Katu (Pungent), Tikta (Bitter), and Kashaya (Astringent) tastes and has Ushna (Hot) potency. It balances both Pitta and Kapha doshas. Major phytoconstituents include Sapogenins, Diterpenes, and Oleanolic acid. According to Ayurveda, it acts as a Raktastambhaka (hemostatic) and also functions as a mild laxative, helping reduce strain on the rectal veins.

2. Chitrak (Plumbago zeylanica)

Commonly known as Leadwort in English and Cheeta in Hindi, Chitrak is Katu (Pungent) in taste and Ushna (Hot) in potency. It balances Vata and Pitta doshas, although its heating nature increases Pitta when used excessively. Major active constituents include Plumbagin, Chitranone, and Zeylanone. Ayurveda describes it as Arshoghna (beneficial in piles), particularly non-bleeding piles. Owing to its Deepana-Pachana (digestive stimulant) properties, it strengthens Jatharagni (digestive fire), thereby addressing the root cause of many gastrointestinal disorders.

3. Vrish / Vasa (Adhatoda vasica)

Vasa possesses Tikta (Bitter) and Kashaya (Astringent) tastes, Sheeta (Cold) potency, and balances Pitta and Kapha doshas. Its major phytoconstituents include Vasicine and Adhatodic acid. Due to its astringent nature, it helps reduce bleeding and shrink swollen tissues. Its wound-healing properties support the repair of fissures and inflamed mucosal tissues while promoting healthy bowel movements and improving nutrient absorption.

4. Pathya / Haritaki (Terminalia chebula)

Haritaki is regarded as one of Ayurveda’s finest herbs for maintaining digestive health. It possesses all five tastes except Lavana (Salty), with Kashaya (Astringent) being predominant. It has Ushna (Hot) potency and balances all three doshas—Vata, Pitta, and Kapha. Important phytoconstituents include Chebulagic acid, Chebulinic acid, and Ellagic acid. It acts as an excellent Vatanulomaka, promoting the downward movement of Vata, facilitating smooth bowel movements, supporting a healthy gut microbiome, and gently stimulating intestinal motility without causing excessive cramping.

5. Amalaki (Emblica officinalis)

Popularly known as Indian Gooseberry, Amalaki is considered a superfood because of its extensive health benefits. It contains all five tastes except Lavana (Salty), with Amla (Sour) being predominant. It balances all three doshas and is an excellent source of Vitamin C. Major active constituents include Gallic acid and Chebulagic acid. It enhances digestive juice secretion, improves food digestion, adds bulk to stool, regulates bowel movements, enhances iron absorption, and provides powerful antioxidant support for healthy red blood cell formation.

6. Patha (Cissampelos pareira)

Patha is Tikta (Bitter) in taste, possesses Ushna (Hot) potency, and balances all three doshas. It contains bioactive compounds such as Cissamine, Pareirine, and Quercitol, which help reduce oxidative stress in cardiac tissues and minimize plaque formation in blood vessels. It also exhibits mild diuretic activity, making it beneficial in urinary disorders by relaxing smooth muscles of the urinary tract and relieving painful urinary spasms.

7. Nagar / Shunthi (Zingiber officinale)

Known as Vishwabheshaj in Ayurveda because of its wide therapeutic applications, Shunthi is Katu (Pungent) in taste, Ushna (Hot) in potency, and balances Vata and Kapha doshas. Its principal constituents include Zingiberene, Zingiberol, and Gingerols. Owing to its heating nature, it acts as an excellent Deepana-Pachana herb, removing Ama (metabolic toxins) from the body. Additionally, it inhibits platelet aggregation, reducing the risk of blood clot formation, lowers LDL cholesterol and triglycerides, and thereby supports cardiovascular health.

8. Kwatharth Jal (Water for Decoction)

Water (Jal) serves as the primary solvent in Ayurvedic formulations, efficiently extracting the active constituents from herbs to maximize their therapeutic potential. It creates an ideal environment for microbial fermentation, allowing natural sugars to be converted into alcohol, thereby improving the bioavailability of herbal compounds. Possessing Snigdha (Unctuous), Shita (Cooling), and Drava (Fluid) qualities along with a Madhura (Sweet) taste, water nourishes the body tissues (Brimhana), helps balance Vata and Pitta doshas, and supports essential metabolic functions.

9. Sharkara (Sugar)

Sharkara is Madhura (Sweet) and Kashaya (Astringent) in taste, Sheeta (Cold) in potency, and balances Vata and Pitta doshas. Ayurveda regards it as a Rasayana (Rejuvenative) and a Mutral (Diuretic), making it beneficial in conditions such as dysuria. In Arishta Kalpana (Fermented Ayurvedic Tonics), it supplies sucrose that is naturally converted by yeast into ethanol and carbon dioxide, facilitating fermentation while enhancing the bioavailability of the herbal ingredients.

10. Pippali (Piper longum)

Commonly known as Long Pepper, Pippali is Katu (Pungent) in taste, Anushnasheeta (Neither Hot nor Cold) in potency, and balances Vata and Kapha doshas. Its principal phytoconstituents include Piperine, Piplartine, and Piplasterol. Owing to its Madhura Vipaka (Sweet Post-digestive Effect), it acts as a mild diuretic and rejuvenative while stimulating digestive fire (Agni), thereby improving digestion, nutrient absorption, and assimilation.

11. Chavya (Piper retrofractum)

Known as Java Long Pepper, Chavya is Katu (Pungent) in taste, Ushna (Hot) in potency, and balances Vata and Kapha doshas while mildly increasing Pitta. It contains active compounds such as Piperine, Piplartine, and β-Sitosterol. Chavya stimulates appetite, enhances digestive enzyme activity, relieves constipation, reduces intestinal inflammation, and protects against oxidative stress in the gastrointestinal tract.

12. Priyangu (Callicarpa macrophylla)

Priyangu, commonly known as Beautyberry, possesses Madhura (Sweet), Tikta (Bitter), and Kashaya (Astringent) tastes with Sheeta (Cold) potency. It balances all three doshas—Vata, Pitta, and Kapha. Its major phytoconstituents include Calliterpenone, Crategolic Acid, and β-Sitosterol. According to Ayurveda, it acts as a Vatanulomaka (promotes the downward movement of Vata) and Deepaka (enhances digestive fire), thereby supporting healthy digestion and bowel movements. Its flowers also provide fermentable sugars and secondary metabolites that aid natural fermentation in Arishta Kalpana.

13.Madhu (Honey)

Madhu (Honey) is Madhura (Sweet) and Kashaya (Astringent) in taste, Ushna (Hot) in potency, and balances Pitta and Kapha doshas. It enhances the taste, viscosity, and solubility of Ayurvedic formulations. Ayurveda also recognizes honey as an Ojas-promoting substance that strengthens vitality. In Arishta Kalpana, it not only supports the fermentation process but also contributes rejuvenative and nourishing properties to the final preparation.

14. Sarpi / Goghrit (Cow’s Ghee)

Cow’s ghee is regarded as a traditional treasure in Ayurveda and is valued as a Yogavahi (Bio-enhancer), Rasayana (Rejuvenative), and Ojasvardhaka (Enhancer of Vital Essence). It improves Agni (Digestive Fire), enhances the absorption of herbal constituents, and lubricates the intestinal walls, making bowel movements smoother. As a result, it helps prevent and relieve constipation associated with sluggish digestion while promoting overall nourishment and vitality.

Method Of Preparation

Take the coarse powder of herbs numbered 1 to 7 in the prescribed quantities, add 12.288 litres of water, and boil the mixture on a mild flame until the volume reduces to 3.072 litres, then strain through a muslin cloth. Dissolve 4.8 kg of Sharkara (Sugar) in the warm decoction, mix thoroughly, and allow it to cool to lukewarm temperature. Add powdered or crushed herbs numbered 10 to 12, and transfer the mixture to a clean, wide-mouthed vessel. Cover with a cloth and keep it undisturbed in a warm, shaded place. After fermentation, add Madhu (Honey) and Sarpi/Goghrita (Cow’s ghee) and mix gently. Filter the solution through a muslin cloth to remove coarse particles and transfer it to sterile, airtight bottles, for future use.

Indications

Arsha (Piles)
Grahani (Malabsorption Syndrome)
Udavarta (Upward Movement of Vata Dosha)
Arochaka (Tastelessness / Diminished Interest in Eating)
Mutrakricha (Dysuria)
Vibandha (Constipation)
Hridroga (Heart Disease)
Pandu Roga (Anaemia)

Dosage: 12-24 ml, twice a day.

Contraindications

Pregnant women and breastfeeding mothers.
Diabetic patients.
Individuals with gastric or duodenal ulcers.
People with known allergy to fermented products.

Conclusion

Sharkarasava is a classical Ayurvedic formulation that exemplifies the synergy of carefully selected herbs, natural sugars, and fermentation to create a potent therapeutic tonic. The preparation harnesses both herbal efficacy and the bioavailability benefits of fermentation, making it suitable for managing a variety of conditions such as piles, constipation, malabsorption, dysuria, anemia, and heart-related disorders. While its holistic benefits are substantial, caution is advised in individuals with diabetes, ulcers, pregnancy, or sensitivity to fermented products. Overall, Sharkarasava represents a harmonious blend of traditional wisdom and practical health benefits, offering a natural, multifaceted approach to supporting digestion, metabolism, and overall well-being.