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

Introduction

Yogarajasava is a classical Ayurvedic fermented formulation traditionally used in the management of Vata-related disorders. Yogarajasava is designed to help restore balance to disturbed Vata by supporting internal harmony and functional stability. This formulation is prepared using a time-honored natural fermentation process, where selected herbs are combined to create a self-generated tonic. Natural fermentation enhances the extraction of active herbal constituents and improves their bioavailability, making the formulation easier to digest and assimilate. Since impaired digestion is considered a key factor in Vata aggravation, Yogarajasava also supports Agni (Digestive fire), which is essential for long-term balance. With its deep roots in classical Ayurvedic texts, Yogarajasava continues to be valued for promoting flexibility, coordination, and overall vitality by gently pacifying aggravated Vata dosha.

Ingredients (Part Used & Quantity)

1. Draksha (Vitis vinifera) – Dried Fruit – 480 g
2. Sharkara (Sugar) – 480 g
3. Gud (Jaggery) – 480 g
4. Pathya/Haritaki (Terminalia chebula) – Pericarp – 192 g
5. Lavang (Syzygium aromaticum) – Stem Bark – 48 g
6. Badri (Zizyphus nummularia) – Stem Bark – 48 g
7. Sarj (Vateria indica) – Stem Bark – 48 g
8. Arjun (Terminalia arjuna) – Stem Bark – 48 g
9. Devdaru (Cedrus deodara) – Heart Wood – 48 g
10. Chitrak (Plumbago zeylanica) – Root – 48 g
11. Lodhra (Symplocos racemosa) – Stem Bark – 48 g
12. Pippalimula (Piper longum) – Stem – 48 g
13. Dhataki Kusum (Woodfordia fruticosa) – Flowers – 48 g
14. Pugaphal (Areca catechu) – Seed – 48 g
15. Manjishtha (Rubia cordifolia) – Root – 96 g
16. Kwatharth Jal (Water for decoction) – 6.144 litres

Prakshepa Dravya (Potent Ingredients/Bio-Enhancers)

17. Lavang (Syzygium aromaticum) – Flower Buds – 48 g
18. Jatipatra (Myristica fragrans) – Aril – 48 g
19. Ela (Elettaria cardamomum) – Seed – 48 g
20. Nagkesar (Mesua ferrea) – Stamens – 48 g
21. Marich (Piper nigrum) – Fruit – 48 g
22. Pippali (Piper longum) – Fruit – 48 g
23. Shunthi (Zingiber officinale) – Rhizome – 48 g
24. Twak (Cinnamomum zeylanicum) – Stem Bark – 48 g
25. Mansi/Jatamansi (Nardostachys jatamansi) – Rhizome – 48 g
26. Chavya (Piper retrofractum) – Stem – 48 g
27. Mustak (Cyperus rotundus) – Rhizome – 48 g
28. Kushtha (Saussurea lappa) – Root – 48 g
29. Jatiphala (Myristica fragrans) – Seed – 48 g
30. Granthiparni (Polygonum aviculare) – Stem – 48 g
31. Snuhi (Euphorbia neriifolia) – Stem – 48 g
32. Katurohini (Picrorhiza kurroa) – Rhizome – 48 g

Description Of Ingredients

1. Draksha (Vitis vinifera)

It is popular as ‘Raisins’ worldwide and is called ‘Dakh’ in Hindi. It is naturally Madhura (Sweet) in taste and acts as Vata-Pitta pacifier, while slightly increasing the Kapha dosha. Its main chemical components are B-sitosterol, Catechin etc. Its Balya (Strengthening), Santarpaneeya (Nourishing) and Snighda (Unctuous) properties, makes it effective in countering Ruksha (Dry) and Laghu (Light) properties of Vata, making it beneficial in treating Vata disorders. It also enhances Ojas (Vital nectar of life) and its Sheeta (Cold) potency helps in relieving Rakta (Blood tissue) disorders.

2. Sharkara (Sugar)

Its Madhura (Sweet) taste enhances the flavour of the formulation and makes it palatable. It is Snigdha (Unctuous) and Sheeta (Cooling) as well, making it useful in supporting digestion, nourishing the body, and providing fermentable sugars that aid proper alcoholic fermentation. It acts as a substrate for yeasts, facilitating fermentation, improving bioavailability of herbal actives, stabilizing the preparation, and increasing shelf life by limiting microbial spoilage.

3. Gud (Jaggery)

It is Snigdha (Unctuous), Madhura (Sweet), and Ushna (Hot), which aid in nourishing the body, enhancing digestive strength, and promoting the healing of soft tissues. Guda (jaggery) plays a multifaceted role in the preparation, acting not only as a natural sweetening agent but also supplying easily fermentable sugars that facilitate the growth of beneficial microorganisms, especially yeasts, essential for proper alcoholic fermentation of the herbal decoction.

4. Pathya/Haritaki (Terminalia chebula)

It is called ‘Chebulic Myrobalan’ in English, and is one of the best Vataanulomak (promotes downward movement of Vata) herbs in Ayurveda, while balancing all three doshas (Vata, Pitta, Kapha). It contains all five tastes, except Lavana (Salty) taste, but the predominant taste remains Kashaya (Astringent). Its main phytoconstituents are Chebulagic acid, Chebulinic acid, Ellagic acid etc. Its Ushna (Hot) potency makes it Agnideepak (Stimulates digestive fire), helps in removing Ama (Metabolic endotoxins) from the body and also acts as a Rasayana (Rejuvenative).

5. Lavang (Syzygium aromaticum)

This aromatic, cold potency herb is called ‘Clove’ in English, and is a very commonly used spice in Indian cuisine. It is known to balance both Pitta and Kapha doshas in the body. It contains phytoconstituents like Eugenol, Eugenol acetate etc. It acts as a Deepak-Pachak (Appetizer), by strengthening the Agni (Digestive fire). Owing to its Katu (Pungent) & Tikta (Bitter) taste, it is useful in many Rakta (Blood tissue) disorders as well.

6. Badri (Zizyphus nummularia)

It is popular as ‘Ber’ in India, and its fruit is a rich source of Vitamin C. It is delectable due to its Madhura (Sweet) & Amla (Sour) taste, and is appetizing as well. It contains main phytoconstituents like Zizogenin, Zeatin, Vitamin C etc. It pacifies Vata & Pitta doshas in the body while exhibiting anti-inflammatory properties due to its Sheeta (Cold) potency. Moreover, it has analgesic properties as well, that help in reducing pain and stiffness, commonly seen in Vata disorders. It also acts as Balya (Strengthening) and Rasayana (Rejuvenative), supporting the entire body.

7. Sarj (Vateria indica)

Commonly known as the White Dammer Tree in English, this herb has Katu (pungent), Tikta (bitter), and Kashaya (astringent) tastes. It is valued for its Ushna (hot) potency, which helps counter the cold qualities of Vata and pacify its imbalance. The herb also supports digestion by strengthening Jatharagni (digestive fire), promoting proper metabolism and nutrient assimilation.

8. Arjun (Terminalia arjuna)

This tree is historically and mythologically significant in India and is named after Arjuna, the legendary warrior of the Mahabharata, due to its strong protective qualities. It contains active constituents such as Arjunetin, Arjunoside, and Arjunic acid, which contribute to its therapeutic effects. The herb supports cardiac health and promotes Dhatu Poshan (Tissue nourishment). It also provides antioxidant and anti-inflammatory benefits. Its Kashaya (Astringent) taste and Sheeta (Cold) potency make it traditionally useful for pacifying Pitta and Kapha doshas.

9. Devdaru (Cedrus deodara)

It is widely known as ‘Deodar Tree’ in English. It is of Ushna (Hot) potency and balances Vata and Kapha doshas. It contains main chemical constituents like Sesquiterpene, Atlantone etc. It is also Snigdha (unctuous), so it is very effective in combating aggravated Vata. Due to its Tikta (Bitter) taste, it also cleans Rakta Dhatu (Blood tissue). It supports microcirculation of blood and improves flow and tissue perfusion.

10. Chitrak (Plumbago zeylanica)

Known for its strong digestive action, this herb contains potent bioactive compounds such as plumbagin, chitranone, and zeylanone. It plays a key role in correcting Mandagni (Impaired digestive fire) and supports the elimination of Ama (Metabolic endotoxins) from the body. By enhancing digestion, it improves nutrient absorption and helps maintain a healthy gut microbiota balance. The herb exhibits a Katu (Pungent) taste profile. It is characterized by Ushna (Hot) potency. Traditionally, it is used to balance Vata and Pitta doshas, with a tendency to mildly increase Pitta.

11. Lodhra (Symplocos racemosa)

This herb is rich in bioactive compounds such as loturine, colloturine, and loturidine, which contribute to its therapeutic profile. It demonstrates notable anti-inflammatory activity, helping to relieve swelling by inhibiting pro-inflammatory mediators and supporting tissue comfort. The Kashaya (Astringent) taste promotes tissue firmness, making it beneficial in conditions marked by dryness, flaccidity, or wasting linked to Vata imbalance. It is characterized by a Sheeta (Cooling) potency, which further supports its Shothahara (Anti-inflammatory) action. Traditionally, the herb is used to help balance Pitta and Kapha doshas.

12. Pippalimula (Piper longum)

This herb has a Katu (Pungent) taste profile. It contains important active constituents such as Piperine, Piplartine, and Piplasterol. It is highly regarded as a Yogavahi (Bio-enhancer), significantly improving the absorption and bioavailability of drugs and nutrients. The herb exhibits anti-inflammatory and analgesic properties, helping to reduce joint pain, stiffness, and neurological discomfort. It also supports digestion by enhancing digestive enzyme activity, improving gastrointestinal motility, and relieving bloating and gas. It is characterized by Anushnasheeta potency (neither hot nor cold) and is traditionally used to help balance Vata and Kapha doshas.

13. Dhataki Kusum (Woodfordia fruticosa)

This plant is commonly known as the Fire Flame Bush in English, named for its vibrant red blossoms. It exhibits a Kashaya (Astringent) taste profile. The plant contains important active constituents such as tannins, lawsone, and β-sitosterol. Its flowers are highly valued in Ayurveda and are traditionally used in Asava (Fermented herbal tonic) preparations, where they naturally supply yeast and fermentation agents. The plant is characterized by Sheeta (Cold) potency. Traditionally, it is known to help balance Pitta and Kapha doshas and supports the preparation of stable, long-lasting fermented Ayurvedic formulations.

14. Pugaphal (Areca catechu)

This cold potency herb is known as Betel Nut in English. It has Madhura (Sweet) and Kashaya (Astringent) taste attributes. The primary active constituents include catechin, arecoline, guvacine, and related compounds. It exhibits strong antioxidant activity, helping to neutralize free radicals and protect neuronal tissues. The herb supports nervous system balance by countering degenerative and neurodegenerative changes associated with aggravated Vata, while also balancing Pitta & Kapha. It works through inhibition of GABA reuptake, which enhances GABAergic activity and calms hyperactive nerves.

15. Manjishtha (Rubia cordifolia)

This herb is commonly known as Indian Madder in English. It possesses Madhura (Sweet), Tikta (Bitter), and Kashaya (Astringent) taste attributes. The main active constituents include purpurin, manjistin, and related compounds. It is widely regarded as one of the best herbs for Raktashodhana (Blood purification) and supports healthy blood tissue. The herb is known for its Balya (Strengthening) and Rasayana (Rejuvenative) properties. It exhibits Ushna (Hot) potency and is traditionally used to help pacify Pitta and Kapha doshas, thereby reducing blood and tissue inflammation associated with skin and blood disorders.

16. Kwatharth Jal (Water for decoction)

It acts as the primary solvent, extracting the active constituents from the herbs to ensure their medicinal effectiveness. Additionally, it provides an optimal environment for fermentation, allowing microorganisms to transform natural sugars into alcohol, which enhances the absorption and overall potency of the preparation.

17. Jatipatra (Myristica fragrans)

This herb has Tikta (Bitter) and Katu (Pungent) taste attributes. Its key active constituents include myristicin, myristic acid, and related compounds. It supports neuronal membrane stability and myelin integrity through protein myristoylation, thereby enhancing nerve conduction and muscle coordination. The herb also helps modulate central neurotransmitters and reduce neuronal hyperexcitability. It is characterized by Ushna (Hot) potency. Traditionally, it is known to help pacify Vata and Kapha doshas.

18. Ela (Elettaria cardamomum)

It is called ‘Lesser Cardamom’ in English and is known to maintain all three doshas (Vata, Pitta, Kapha) in the body, while having a cold potency. It possesses Madhura (Sweet) & Katu (Pungent) taste. Its main active constituents are Camphene, Linalool, Menthone etc. It is Rochak (Stimulates taste/appetite), Deepak-Pachak (Digestant) in action. Due to its Sheeta (Cold) potency, it relieves burning sensation in the body as well.

19. Nagkesar (Mesua ferrea)

It is one of the most expensive spices used in Indian kitchens. It contains Kashaya (Astringent) flavor and pacifies Pitta & Kapha doshas in the body. It contains key active compounds like Mesuol, Mesuaferrone, Mesuagin etc. It helps improve Agni (Digestive fire) due to its Ushna (Hot) potency, which is particularly helpful when digestion is slow or impaired. Its antimicrobial action also helps correct microbial imbalances in the gut that sometimes cause bloating, gas, or impaired digestion.

20. Marich (Piper nigrum)

It is a hot potency spice, usually called ‘Black Pepper’ in English. It is a Katu (Pungent) tasting herb with Vata & Kapha pacifying action. Its main phytoconstituents are Piperine, Piperolein etc. Its unctuous and warming properties make it highly effective in Vata disorders (Vata Vyadhi). Additionally, it stimulates Agni (Digestive fire), promotes secretion of digestive enzymes, and improves appetite. Its antioxidant and anti-inflammatory properties further support gut health and help in alleviating symptoms.

21. Shunthi (Zingiber officinale)

It is called ‘Ginger’ in English and is a must in winter food due to its Ushna (Hot) potency and Katu (Pungent) taste. Its main chemical constituents are Gingerol, Zingiberol, Zingiberene etc. Its warming and digestive-stimulating actions pacify Vata by reducing coldness, dryness, and rigidity in the body, while also enhancing Agni (digestive fire). It is a Vata-Kapha pacifier and also helps reduce joint stiffness, muscle pain, and neurological discomfort associated with Vata imbalance.

22. Twak (Cinnamomum zeylanicum)

It is an aromatic hot potency herb and possesses tastes like Madhura (Sweet), Katu (Pungent) & Tikta (Bitter). It is useful in pacifying Vata & Kapha doshas, although it may slightly increase Pitta dosha. Its main chemical constituents are Cinnamaldehyde, Eugenol, Cymene etc. It is Vatanulomak (Promotes downward flow of Vata) and is Deepak-Pachak (Digestant) as well. It is also known to have Raktashodhaka (blood-purifying) properties.

23. Mansi/Jatamansi (Nardostachys jatamansi)

This is a Madhura (Sweet), Tikta (Bitter) & Kashaya (Astringent) tasting herb. It is also considered Medhya (Improves intellect) and maintains a balance of all three doshas (Vata, Pitta, Kapha) in the body. Its main chemical constituents are Jatamansone, Nardol, Jatamansic acid etc. It aids digestion and according to Ayurveda, it is Vatanadishamak (Calms Vata channels), modulating the central nervous system and reducing hyperactivity and stress-induced nervous excitation.

24. Chavya (Piper retrofractum)

This Katu (Pungent) tasting herb is also called ‘Ushna’ in Sanskrit, due to its Ushna (Hot) potency. It balances Vata & Kapha doshas, while slightly raising Pitta. Its main active constituents are Piperine, Chavicine, B-Sitosterol etc. It stimulates gastrointestinal motility, enhances enzyme secretion, and reduces intestinal spasms. Its analgesic and anti-inflammatory effects help manage Vata-related joint pain, neuralgias, and musculoskeletal stiffness.

25. Mustak (Cyperus rotundus)

This Pitta-Kapha balancing herb is Katu (Pungent), Tikta (Bitter) & Kashaya (Astringent) in taste. Its main chemical constituents are Cyperol, Cyperone, Rotundone etc. Due to its cold potency, it is effective in combating Pitta aggravation. It is Grahi (Absorbent) in action, helping in better assimilation of food in the intestines.

26. Kushtha (Saussurea lappa)

This hot potency herb is called ‘Indian Costus’ in English, and possesses multiple Rasas (Tastes) like Madhura (Sweet), Tikta (Bitter) & Kashaya (Astringent). It contains main chemical constituents like Costol, Costunolide, B-sitosterol etc. and pacifies Vata & Kapha doshas. It acts as a carminative, manages pain, modulates pain perception in peripheral and central nervous systems, and reduces spasms in smooth muscles.

27. Granthiparni (Polygonum aviculare)

It is called ‘Knot Grass’ in English and helps maintain a balance of Vata & Kapha doshas. It possesses tastes like Tikta (Bitter) & Katu (Pungent), and is Ushna (Hot) in potency. Its main active constituents are flavonoids, tannins, carotene etc. It is Agnideepak (Stimulates digestive fire) and supports tissue lubrication, reduces dryness, alleviates stiffness, stabilizes nerve function, and protects neural and connective tissues from oxidative stress, improving overall neuromuscular coordination.

28. Snuhi (Euphorbia neriifolia)

It is called ‘Milk Hedge’ in English, is Katu (Pungent) in taste and is a Vata-Kapha pacifier. Its main chemical constituents are Euphorbine, Euphorbolol etc. It improves Ama pachana (digestion of metabolic endotoxins) due to its Ushna (Hot) potency, and supports bowel movement. Its mild laxative and carminative effects help in constipation, abdominal bloating, and indigestion.

29. Katurohini (Picrorhiza kurroa)

This herb balances Pitta & Kapha doshas. Its main chemical constituents are Picrorhizin, Kutkin, Glycoside etc. It is effective in alleviating Rakta Dosha (Disorders of blood) due to its Tikta (Bitter) taste and cold potency. It reduces inflammatory mediators and restores normal Rakta Dhatu (Blood tissue) function, preventing toxin deposition in the body.

Method Of Preparation

Prepare a coarse powder of ingredients numbered 1 to 15, excluding Guda (jaggery) and Sharkara (sugar), using the specified quantities. Add 6.144 litres of water to this mixture and gently boil it over a low flame until the volume is reduced to 3.072 litres. Once reduced, filter the decoction through a muslin cloth. While the liquid is still warm, dissolve the Sharkara (sugar) and Guda (jaggery), stirring well until completely blended, and allow the mixture to cool to a lukewarm state.

Next, incorporate the powdered or crushed Prakshepa Dravyas (potent ingredients/bio-enhancers) numbered 17 to 32 into the liquid. Transfer the prepared mixture into a clean, wide-necked container, cover it with a cloth, and keep it in a warm, shaded area without disturbance. Allow it to stand for one week during winter or for three days during the summer. After the designated period, strain the liquid again through a muslin cloth to remove any residual coarse matter, and then store it in sterile, airtight bottles for future use.

Indications

• Vata Roga (Diseases due to Vata dosha)
• Pitta Roga (Diseases due to Pitta dosha)
• Agnimandya (Digestive impairment)
• Raktadosha (Disorders of blood)

Dosage

20-50 ml twice a day.

Contraindications

• Women who are pregnant or currently breastfeeding.
• Individuals with a history of allergic reactions to fermented foods or products.
• Those diagnosed with stomach or duodenal ulcers.
• People living with diabetes.
• Patients using blood-thinning medications such as warfarin.

Conclusion

Yogarajasava is a classical Ayurvedic fermented formulation that effectively pacifies aggravated Vata and supports overall physiological balance. Its carefully selected herbs, combined through natural fermentation, enhance digestion, improve nutrient absorption, and promote circulation and tissue nourishment. By supporting Agni (digestive fire), Yogarajasava helps manage Vata and Pitta related disorders, strengthens the body, and improves vitality. With its classical roots and holistic benefits, it remains a valuable tonic for maintaining harmony and well-being.