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

Introduction

Vrishcheeradyarishta is a classical Ayurvedic fermented formulation widely used in the management of Gulma (Abdominal lumps) and Ajirna (Indigestion). It is prepared using selected medicinal herbs processed through natural fermentation, which results in the formation of self-generated alcohol. This not only preserves the formulation but also enhances the extraction and absorption of active principles. Vr̥ścīrādyāriṣṭa primarily acts on the digestive system, helping to regulate Agni (Digestive fire), reduce Ama (Metabolic endotoxins), relieve abdominal discomfort, and support proper digestion and metabolism.

Ingredients And Their Quantity

1. Shweta Punarnava (Boerhavia diffusa)- 375 g
2. Erandmula Chaal (Ricinus communis)- 375 g
3. Rakta Punarnava (Boerhavia diffusa)- 375 g
4. Brihati (Solanum indicum)- 375 g
5. Kantakari (Solanum surattense)- 375 g
6. Chitrakmula (Plumbago zeylanica)- 375 g
7. Kwatharth Jal (Water for decoction)- 12 litres (reduced to 3 litres)
8. Pippali (Piper longum)- 93 g
9. Chitrakmula (Plumbago zeylanica)- 93 g
10. Madhu (Honey)- 187 g and 750 g
11. Haritaki (Terminalia chebula)- 375 g

Description Of Ingredients

1. Shweta Punarnava (Boerhavia diffusa)

This Vata-Kapha pacifying herb is also called ‘Deerghapatrika’ in Sanskrit, and it means long leaves. It is Katu (Pungent) & Kashaya (Astringent) in taste, and contains active phytoconstituents like Punarnavine, B-sitosterol, etc. Its Deepan (Stimulates Digestive fire) property, aids digestion and promotes removal of Ama (Metabolic endotoxins) from the body, due to its hot potency. It also improves fluid balance and gut movement, it may ease gas and heaviness after meals.

2. Erandmula Chaal (Ricinus communis)

Its Sanskrit synonym is ‘Gandharvahasta’, and this herb comprises many tastes- Madhura (Sweet), Katu (Pungent) & Kashaya (Astringent). Its root is considered as an excellent Vaathara (Pacifies Vata dosha) due to its hot potency. It is rich in chemical constituents like Ricinine, Stearic acid etc. It regulates free flow of Vata and also improves movement in the intestines. Due to its anti-inflammatory action, it helps reduce internal irritation and discomfort in the abdominal region.

3. Rakta Punarnava (Boerhavia diffusa)

This hot potency herb is known to possess Madhura (Sweet) & Tikta (Bitter) tastes and its main chemical compounds are Punarnavine, B-sitosterol, etc. It not only stimulates digestive fire, it also supports liver function to produce bile, which is essential for digesting fats. Due to its mild laxative effect, it can support regular bowel movements and reduce constipation. It is known to be a Vata-Kapha pacifier in action.

4. Brihati (Solanum indicum)

This hot potency herb contains key active phytoconstituents such as Solanine and Solanidine and helps pacify Vata and Kapha doshas. It is Katu (Pungent) and Tikta (Bitter) in taste, and possesses Deepak-Pachak (Appetizer) and Grahi (Absorbent) actions. It is useful in relaxing smooth muscle spasms and managing various digestive disorders.

5. Kantakari (Solanum surattense)

This hot potency herb contains key chemical constituents such as Solanine and Solacarpidin and is effective in supporting liver and bile function, enhancing metabolism and digestion, and relieving mild gut inflammation. Its taste is Katu (Pungent) and Tikta (Bitter), and it helps balance Vata and Kapha doshas in the body.

6. Chitrakmula (Plumbago zeylanica)

This Katu (Pungent) tasting herb is called ‘Analnama’ (Fire-like) in Sanskrit, because of its Ushna (Hot) potency. It may slightly increase the Pitta element, but is known to be a Vata-Kapha pacifier. Its main active constituents are Plumbagin, Chitranone, Zeylanone etc. and is a digestive stimulant, anti-flatulent in action and also protects stomach lining, which can help in dyspepsia or indigestion.

7. Kwatharth Jal (Water For Decoction)

It serves as the primary solvent, efficiently extracting the active compounds from herbs to maximize their effectiveness. It also creates an optimal environment for microbial fermentation, allowing sugars to convert into alcohol, which improves the absorption and bioavailability of these compounds. Characterized by its Snigdha (Unctuous) and Sheeta (Cooling) properties, along with a naturally Madhura (Sweet) taste, water nourishes the body’s tissues (Brimhana), helps balance Vata and Pitta doshas, and supports essential metabolic processes.

8. Pippali (Piper longum)

This pungent tasting, hot potency herb is known to balance both Vata & Kapha doshas. It comprises main chemical constituents like Piperine, B-sitosterol, etc. It is Deepak-Pachak (Appetizer), Rasayana (Rejuvenative), and is very effective in fixing Agnimandya (Impaired Digestion), which is the root cause of all diseases. It increases the secretion of digestive enzymes, improving digestion and nutrient absorption. Its mild antispasmodic effect helps in relieving abdominal cramps associated with Gulma (Abdominal lump) or indigestion.

9. Madhu (Honey)

It is Madhura (Sweet) in taste, with Kashaya Anurasa (Astringent substance). It improves the taste of the medicine, making it easier to take and it also enhances the potency of herbs without producing excess heat in the body. Honey contains natural sugars that feed the microbes to convert herbal decoctions into a stable fermented form.

10. Haritaki (Terminalia chebula)

This hot potency herb is symbolically linked with Lord Shiva, representing purification and transcendence and is also called ‘Pathya’ meaning beneficial. It contains all five tastes, except Lavana (Salty). It is rich in main active phytoconstituents like Chebulagic acid, Gallic acid, Ellagic acid etc. and maintains harmony among all three doshas (Vata, Pitta, Kapha). It is Vatanulomak (Promotes downward flow of Vata), Deepak-Pachak (Digestant) and is very beneficial in relieving Ajeerna (Indigestion). It also supports nutrient absorption, making sure that the body gets proper nourishment and energy.

Method Of Preparation

All the herbs are carefully cleaned and dried. Ingredients numbered 1 to 6 are then coarsely powdered and added to 12 litres of water, which is boiled down until only 3 litres of the solution remain. Take a new earthen pot and coat its inner surface with Pippali (Piper longum), Chitrakmula (Plumbago zeylanica), and 250 g of Madhu (Honey). Pour the boiled solution along with the remaining Madhu (Honey) into this pot, and add coarsely powdered Haritaki (Terminalia chebula). Mix thoroughly to ensure all ingredients are well blended. Seal the pot with a cork and leave it undisturbed in a dark room for 15 days. After this period, filter the solution and store it in clean glass bottles for use.

Indications

• Gulma Roga (Abdominal lumps)
• Ajeerna (Indigestion)

Dosage

Take 12 ml of the preparation twice daily, mixed with equal water, always after meal.

Contraindications

• People who are allergic to fermented products.
• Individuals with gastric or duodenal ulcers.
• Pregnant or lactating women.
• Those diagnosed with diabetes.

Conclusion

Vrishcheeradyarishta is a time-honored Ayurvedic formulation that exemplifies the synergistic effects of herbal therapy and natural fermentation. By carefully combining digestive stimulants, mild laxatives, and anti-inflammatory herbs, it effectively supports digestion and reduces abdominal discomfort. Its preparation method enhances the bioavailability of active compounds, making the formulation both potent and easily assimilable by the body. With proper dosage and adherence to contraindications, Vrishcheeradyarishta serves as a safe and holistic approach to maintaining digestive health and restoring metabolic balance.