Ayurvedic Arishtams: A Guide to Their Preparation, Health Benefits, and More

Concerning Ayurveda Arishtam (Herbal Wine)

Over the past few years, demand for herbal supplements has increased due to the growing popularity of Ayurveda. The ancient Vedic writings of Ayurveda contain detailed instructions for making thousands of formulations that are good for different health conditions. These formulations provide remarkable effects by attacking the disease’s underlying causes when administered in the appropriate health state, dosage, form, and combination with the appropriate adjuvants. Traditional Ayurvedic treatments are available in a variety of forms, including tablets, syrups, capsules, oils, and more. The major goal of these formulations is to extract the herbal qualities of these medicinal plants in the best form possible.

The Ayurveda term for this is Kalpanas, or dose forms. The fundamental idea behind these Kalpanas is to take these herbs in their raw state and transform them into extremely potent medications with relation to bodily constitutions and health situations. The Kwath, also known as Kashayam, is said to be the most well-liked of the many dose types. Herb-infused water is boiled, then reduced to a specific volume to make kwath. This is incredibly simple to create and aids in extracting the herbs’ water-soluble qualities.

There are some difficulties with Kwath, though. The Kwath dosage form’s main issues are:

• The freshly produced Kwath must be consumed within 24 hours due to its short shelf life.
• Certain Kwaths have an unpleasant flavor that is very bitter and astringent.
• Potency: It only includes the elements that are soluble in water.

Ancient Ayurveda masters created choornams, lehyams, and fermented liquid dose forms called Arishtams and Asavas to address these Kwath issues. An exclusive pre-processing technique known as Sandhana kalpana is used to create the Arishtams and Asavas. Both the active ingredients of the herbs that are alcohol- and water-soluble are contained in arishtam/asavas. As a result, Arishtam-Asavas has a very high potency. It has self-generated natural alcohol that enhances the medicinal and pharmaceutical effects of these formulations. Jaggery, raw sugar, and other sweet ingredients encourage the production of self-generated alcohol, which extends the shelf life of the herbs. Arishtam/Asavam is an improved variant of Kwath since it extracts the herbs’ alcohol- and water-soluble components and has a longer shelf life.

Differences between Kwath and Arishtam (water decoction)

Although Kwath solely contains water-soluble therapeutic principles, Arishtam contains both alcohol- and water-soluble medicinal principles of herbs.
Kwath can be prepared in a day, while Arishtam requires several days to prepare.
The shelf life of arishtam is prolonged by many years. Kwath are more quickly spoiled.
Because sugar and honey are added, arishtam have a more appealing flavor. Kwaths have an astringent or bitter flavor and are made by boiling the herbs in water.
Arishtams should not be given to diabetic patients in large amounts due to their sweet flavor.
Arishtam has great bioavailability because its foundation is made up of alcohol and water, which indicates that it will be easily absorbed by the stomach and intestines and transported throughout the body.

What separates Arishta from Asava

Both Arishtam and Asavam are made using the same technique. There are a few minor variations, though. Making the herb’s Kwath (water decoction) is the first stage in the preparation of arishtam. This decoction is subsequently given a sweetening, fermenting agents, and spice addition. Sweeteners, starter cultures for fermentation, herbs, and spices are all added immediately to water for preparing asavam. Asavam and arishtam differ significantly from one another in that asavam is made by steeping dry herbs in cold or lukewarm water. The latter, however, is made by preparing dry herbs in boiling water.

The process for making Ayurveda Arishtam

• The herb’s Kashaya is first made. 16 parts of water are combined with one part of the coarse herb powder. This combination is then heated in an open container until the water level drops to 1/8th or 1/4th of its original volume. Filtered. Kwath or Kashayam is this.
• A certain quantity of sweetener is applied to this Kwath. Jaggery or regular sugar are frequently utilized. To ensure that the sweetening agent completely dissolves in the Kwath medium, the combination is thoroughly agitated. It is filtered once more.
• Natural fermenting agents are then added to this. A natural fermenting agent is provided by the Woodfordia fruticosa or Madhuca longifolia flower of Dhataki. It’s nicely blended. This is then combined with a specific assortment of herbs that control the fermentation process. They control how quickly fermentation occurs.
• A selection of named herbs are added to this. Based on the pathology that the Arishtam is meant to treat, these herbs contribute their medicinal benefits to the Arishta. They also serve as inhibitors of fermentation. They control how quickly fermentation occurs.
• According to the traditional recipe for a particular Arishtam, the entire mixture is placed in mud or wooden vats that are filled to about two-thirds of the way, sealed, and left undisturbed for two to eight weeks.
• During this period, the fermenting agent breaks down the sweetening agent’s sugar molecules and transforms them into alcohol.
• Water-soluble active ingredients in the Kwath are further activated by alcohol.
• The Arishtam dissolves the alcohol- and water-soluble parts of the plants.
• After the specified time has passed as a result of all these procedures, the final liquid product will include an alcohol- and water-soluble herb extract. This herbal wine is filtered and kept out of direct sunlight in airtight bottles.
• Dhataki Flower’s Value in Herbal Wines
• The woodfordia fruticosa plant’s ruby red blooms, known as dhataki pushpa, not only promote fermentation but also give arishta its color and flavor. It is regarded as a natural source of yeast and the basis for arishta’s ability to self-ferment without the use of chemical additions.

Advantages of Arishtam

Arishtam is prepared in a way that provides a wide range of advantages. Here, we’ll examine the several advantages of Arishtam according to Ayurveda.

• Arishtam is a fantastic substance that significantly aids in digestion. Because the Ama (digestive fire) manages the healthy functioning of the body and wellbeing, this is crucial to Ayurveda therapy.
• Alcohol and water make up the Ayurveda Arishtam’s basis. Its ability to be absorbed by the stomach and intestines is enhanced by this combination. Distribution of the supplement throughout the body is facilitated by easy absorption.
• The Arishtam can swiftly absorb and disseminate to all body areas thanks to water and alcohol media. In Ayurveda, this rapid dispersal action is described as Vyavayi.
• Arishtam has a longer shelf life than Kashayam, which is one of its most important advantages. While Arishtam can be retained for longer given the usage of alcohol, Kashayam can only be kept for roughly 24 hours.
• The flavor of Arishtam is sweet-spicy as a result of the sweetening agent. The bitter and astringent flavors of herbs are covered up by the sweetening agents.
• Arishtams may be kept for a very long time in storage because of fermentation.
• Arishtams also contain hot herbs, which aid in enhancing the patients’ metabolism and digestion.
• Arishtam is a fantastic approach for people to increase their digestive capacity. As was previously said, Arishtam helps with digestion and general health because it is effective at calming the digestive fire. According on the components utilized, Arishtam will have different qualities and health advantages.

Arishtam dosage

Arishtam is typically taken in doses of 15 to 25 ml. This is given every day in a single or many dosages. Depending on the illness of the patient, it is given before or after food. Reduce the dosage for youngsters to 1-2 tsp (5-15 ml), take it twice daily after meals, or as prescribed by a doctor. Use consistently for two to three months for best results. Add 1/2 tsp of ghee to your arishta if you are prone to acidity, and stay away from taking it at night. Lactating mothers and pregnant women should avoid Arishta.