Maha Rasnadi Kwath

Rs.320.00

Size (Per Unit) : 450ml
Dosage : 3 teaspoon twice a day with an equal amount of water or as directed by your physician.

Description

The maha rasnadi kwath is a known and trustful preparation in Ayurveda and is really effective in many conditions. As the name suggests it is basically a non alcoholic preparation initially and then after preparation the decoction has self generated alcohol. As mentioned in many articles before, this self generated alcohol is not having any wrong or side effects on the body. The preparation of kwath does include some heating process like arishta and then followed by the process of fermentation. The article has information about maha rasnadi kwath, all of the ingredients, its main action, method of preparation along with some medicinal uses and dosage.

Introduction

Maha rasnadi kwath is one of the most popular formulations in ayurveda and is really very great in treating certain specific conditions. The formulation is known to have its greatest impact on balancing vata dosha and hence is used successfully in almost all types of vata disorders. Due to its vata anulomana property or vata pacification property it has a very great effect on reducing pain and inflammation. It helps in strengthening the muscles of the whole body and successfully reduces stiffness of the joints. On the top of that its best use is on radiating pain in lower limbs due to compression of sciatic nerves.

Ingredients

  1. Yavasa (Alhagi pseudalhagi) – 1 Part
  2. Bala (Sida cordifolia) – 1 Part
  3. Erand (Ricinus communis) – 1 Part
  4. Devdaru (Cedrus deodara) – 1 Part
  5. Kachoor (Curcuma zedoaria) – 1 Part
  6. Vacha (Acorus calamus) – 1 Part
  7. Vasa (Adhatoda vasica) – 1 Part
  8. Sonth (Zingiber officinale) – 1 Part
  9. Badi Harad (Terminalia chebula) – 1 Part
  10. Chavya (Piper retrofractum) – 1 Part
  11. Nagarmotha (Cyperus Rotundus) – 1 Part
  12. Giloy (Tinospora cordifolia) – 1 Part
  13. Vidhara Mool (Ipomoea petaloidea) – 1 Part
  14. Saunf (Foeniculum vulgare) – 1 Part
  15. Gokhru (Tribulus terrestris) – 1 Part
  16. Ashwagandha (Withania somnifera) – 1 Part
  17. Atees (Aconitum heterophyllum) – 1 Part
  18. Amaltas (Cassia fistula) – 1 Part
  19. Shatavari (Asparagus racemosus) – 1 Part
  20. Pippali (Piper longum) – 1 Part
  21. Dhania (Coriandrum Sativum) – 1 Part
  22. Badi Kateri (Solanum indicum) – 1 Part
  23. Choti Kateri (Solanum surattense) – 1 Part
  24. Punarnava (Boerhaavia diffusa) – 1 Part
  25. Piyavasa (Barleria prionitis) – 1 Part
  26. Rasna (Pluchea lanceolata) – 310 Part
  27. Dhatki Pushpa (Woodfordia fruticosa) – 36 Part
  28. Gur (Saccharum officinarum) – 363 Part
  29. Water (Aqua) – 3723 Part

Reference – Ayurved Saar Sangrah

Ingredients Description

  1. Yavasa (Alhagi pseudalhagi) – Usually the whole plant of yavasa is used. Its oil is very effective in rheumatoid arthritis and is widely used for subsiding pain and inflammation around the joints. Moreover the flowers of this herb are used in treatment of piles. The herb has a very good effect on nausea, vomiting as well as stomach ache and constipation.
  2. Bala (Sida cordifolia) – Bala is a perennial subshrub of the mallow family, which is known by the name malvaceae. Sometimes it is also called flannel weed or country mallow and is used in the treatment of asthma. Herb can also be utilized in the treatment of  tuberculosis. Basically it can be used in all kinds of chest conditions and can manage symptoms like wheezing, burning in the mouth chest or in urine. It also has an impact on edema.
  3. Erand (Ricinus communis) – Erand, which is commonly called as castor,  has madhur, katu and kashaya rasa and has inherent properties like unctuous, minute and sharp. The veerya or potency of this herb is hot and has a sweet after digestion effect. It has a purgation effect and is really helpful in inducing sweating. It has two varieties one is called white errand and another is red errand. Its leaves have a vata pacification property. Soft leaves of this plant are used in abdominal tumors and relieve bladder pain too. 
  4. Devdaru (Cedrus deodara) – Himalayan cedar is very useful in all kinds of neurological disorders and also has its effect on asthma, pruritus, fever and infected wounds. The oil of this herb is used in arthritis and headaches. The family to which it belongs is pinaceae. The rasa or taste is bitter (tikta), pungent (katu) and kashaya (astringent). The inherent properties of this herb are rooksha (dry) and laghu (light in digestion). The potency of this herb is hot and it balances kapha and vata dosha.
  5. Kachoor (Curcuma zedoaria) – The plant belongs to the Zingiberaceae family and is very effective in treatment of fever, cough, asthma and even in piles. In Sanskrit the herb is known by various names like karchura, karchur etc. The herb is katu and bitter in taste. The inherent properties of this herb includes laghu which means it is easy to digest and tikshan which means it has a penetrating effect. It is deepneya and ruchya too. 
  6. Vacha (Acorus calamus) – The vacha is a herb which is really rich in medicinal properties and has a very good effect on speech, intelligence and many more things. The herb is called a sweet flag in english. It belongs to araceae family and is also called as calamus. In Sanskrit it is called as ugra gandha which means it has an offensive nauseating smell. The rasa of this herb is katu and tikta along with properties like laghu and tikshna. Its potency is hot and has medya prabhava which means it improves intelligence. The herb also has enlivening properties and also induces vomiting.
  7. Vasa (Adhatoda vasica) – Vasa also called as malabar nut is one of the most powerful herbs in ayurveda which is having a very great impact on the respiratory system. It is capable of managing asthma, bronchitis and mucus secretion. The herb has coolant properties and still has its positive impact on all the respiratory system related conditions. The family to which it belongs is acanthaceae and is kept under vasa kula. In Hindi it is called adosa, arusha, rus, bansa and adusa. It has tikta or bitter taste and kashaya or astringent rasa. The inherent properties include qualities like laghu and rooksha.   
  8. Sonth (Zingiber officinale) – Zingiber as we all know is a thick and branched rhizome and looks like a swollen hand. In English it is called ginger and has a zingiberaceae family. It is related to shukra dhatu as it has an aphrodisiac effect. It is also having its effect on the digestive system and has actions like carinative, digestive and digestion stimulants.  
  9. Badi Harad (Terminalia chebula) – The harad is kept under haritaki kula and has combretaceae. Haritaki has seven varieties and is known for its effect on all three dosha. It is having an effect on rasa dhatu, majja dhatu, and rakta dhatu. It also works as a rasayan. It has five tastes except lavana or salty taste. In English it is called myrobalans or chebulic myrobalan. In Sanskrit it is called haimamati, shiva, pathya and rohini.
  10. Chavya (Piper retrofractum) – Chavya is one of the herb which is kept under panchkola group of herbs. The roots and fruits of this herb are used in the management of various diseases. Chavya is also called long pepper and in Hindi it is called chavya and chaba. It has laghu and rooksha properties along with a pungent taste. The potency of this herb is hot and it has kapha pacification properties.
  11. Nagarmotha (Cyperus Rotundus)-Nagar motha is commonly known as mustak and is kept under the truptighna, kandungan and lekhaniya gana. The kula to which it belongs is mustak and its family is cyperaceae. Mustak is known to enhance the muscular strength of the uterus and also a breast milk purifier. The herb has properties like kapha ghana and pitta ghana which means it can lower down the vitiated levels of kapha and pitta both. The nagar motha has its effect on rasa dhatu , rakta dhatu, meda dhatu and also on stnya . 
  12. Giloy (Tinospora cordifolia) – Giloy, also called as guduchi, is a very fantastic herb which has the vyavasthapan effect. Vyavasthapan means it can increase the life expectancy if it is consumed on a regular basis. The herb is known to protect and enhance the working of the human body. Giloy basically has an anti-inflammatory and antisecretory effect on the respiratory system. Tinospora is also having an antipyretic effect and is very effective in relieving acute fevers. It can relieve general weakness, anorexia and headaches. It is a marvelous herb or can be called as magical herb of Ayurveda which helps in increasing, maintaining and boosting immunity of a person’s body. Giloy helps in maintaining healthy glucose levels in the body and is called as amrita as it has the capability to lower the increased uric acid levels.
  13. Vidhara Mool (Ipomoea petaloidea) – Vidhara mool is tikta in taste and it offers aphrodisiac properties. It is also very beneficial as a diuretic as well as having tonic like properties. It is very useful in conditions like gonorrhoea, strangury, chronic ulcers and rheumatism. The root is beneficial in many nervous system related anomalies. In addition it also has properties like antiseptic, anti arthritic, antioxidant and antiviral. The herb is also termed as rejuvenating.
  14. Saunf (Foeniculum vulgare) – The saunf is a herb which is present in almost all the kitchens in India as well as in western countries. In English it is called fennel and it has some of its specific properties. The rasa or taste of this herb is madhura (sweet), katu (pungent) and tikta (bitter). The guna or inherent properties include laghu and snigdha guna which means it is easy to digest and unctuous. The potency of this herb is hot and the post digestive effect is sweet.  
  15. Gokhru (Tribulus terrestris) – Gokshura is known for its diuretic effect on the body and has a very good effect in all the kidney problems like kidney stones, painful micturition or urination along with bright’s disease. The gokshura is a very great herb which acts as an aphrodisiac and has its effect on improving male reproduction  systems functioning. . It is also known by the name gokhru and has other names like trikant, ikshugandha and others. The herb also has anti-inflammatory properties and provides strength to the body.
  16. Ashwagandha (Withania somnifera) – Ashwagandha is a very potent and effective herb which belongs to balya and bruhiniya gana. It has a solanaceae family and has tremendous properties but its specific properties include kapha hara and vata hara properties which means it can successfully help in pacification of these two dosha. The herb is also having aphrodisiac effects and is very useful in nervine weakness as well as in general debility. Ashwagandha is having its effect on cancerous cells and also has properties like laghu which means easy to digest and snigdha or unctuous properties.  The potency of this herb is hot and the taste of ashwagandha is sweet and bitter in taste.
  17. Atees (Aconitum heterophyllum) – Atees belongs to genus aconite and is a planet which is commonly found in the northern hemisphere. It is a herbaceous plant and is kept under poisonous species in the Indian Ayurvedic medicine. The use of this herb is very famously done in resolving migraines, headaches, vomiting and piles. In burning sensation along with perspiration problems the herb has really good results especially the burning sensation in the vagina. The parts usually used are the root tubers. The rasa of this herb is pungent and bitter, its inherent properties include laghu (light) and ruksha (dry). The potency of this herb is ushna or hot and the vipaka is pungent.  
  18. Amaltas (Cassia Fistula) – Amaltas is a miraculous herb which is of deciduous origin, the herb is medium sized and grows to a height of 25cm. Amaltas is known by names like golden shower, golden chain tree, pudding tree, ai-kadus, alash, ali, bereska, can a pistula and phung ril. The herb has various functions like it is deepana which means it enhances stomach fire, it is pachana which means it helps in digestion and also has an impact as an appetite stimulant and improves breathing too. Amaltas prevents nausea and vomiting, in addition also has its effect on javara and also relieves cough. The herb boosts all over immunity of the body and  has antifungal properties too.
  19. Shatavari (Asparagus racemosus) – Shatavari is known as narayani, piwari, shatveryan etc. and its name suggests that the herb is having cold potency and thus it is an excellent pitta pacification herb. Shatavri does have a rejuvenating effect and thus helps in regeneration of cells and increase their metabolic functioning. It also has a good effect on digestion and nourishes the whole body. It also has an aphrodisiac effect and is madhur and tikta in taste.
  20. Pippali (Piper longum) – Pippali belongs to pippali kula and has many synonyms like krishna (black), magadhi (from magadh), chapala (giving instant action), vaidehi and kana. Pippali has guna like laghu and tikshna which means it is easy to digest and has hot potency. It has an unctuous property and has katu or pungent taste. The vipak or post digestive effect of this herb is madhur (sweet). Pippali is anushnasheeta virya which means it is not having a hot or cold effect on the body. The pippali has kapha and vata pacification effects and also has a good effect on digestion. It also enhances rakta dhatu agni which means it is effective on the circulatory system.
  21. Dhania (Coriandrum Sativum) – Coriander is a very effective herb which is used in food for garnishing and also used in medicine, has an effect on long term disorder of large intestines that is usually responsible for stomach pain, constipation, diarrhea, flatulence and nausea. It is also having good digestive effects and enhances the digestive fire. Coriander is known to have immune boosting antioxidants and also helps the body in fighting various types of inflammation. The herb has wonderful results because it has anti cancerous properties and also lowers the growth rate of cancerous cells.    
  22. Badi Kateri (Solanum indicum) – Badi kateri belongs to the solanaceae family and in Sanskrit is known by the names like bruhati, mahati, bhaupatri, dorali and many others. The properties of this herb are laghu which means it is light to digest, ruksha which is dry and tikshan that has a sharp nature. It has katu and tikta rasa which means it is pungent and bitter in taste. The herb has vata and kapha shamak effect. It is having analgesic as well as antipruritic effects. The herb is having an effect on skin due to its blood detoxification effect and generally the root, seed and fruits of this plant is used.
  23. Choti Kateri (Solanum surattense) – Choti kateri is also called kantakari. Fruit of this herb is pungent in taste and has piercing properties, which means it has a bhediya karma on digested food. Choti Kateri is also called kateri, katali, katyali and laghu katai. The decoction of its root is beneficial in getting rid of emesis if mixed with alcohol, difficulty in urine passage, bladder stones, asistis and in dental caries too. It is an effective remedy with rheumatoid arthritis if given with black pepper or just the paste of its leaves is applied over the affected area. Even about shwet kateri it is mentioned in texts that if a female drinks its crushed root with milk on the fourth day of her menstrual cycle then she can conceive.
  24. Punarnava (Boerhaavia diffusa) – In English it is known as spreading hogweed and is available in almost every part of india. Punarnava is having multiple effects in various conditions but its most important property of acting as a diuretic is appreciable from decades. It helps in getting rid of accumulated water inside of the body. Water retention is generally an associated complaint with liver disorders but punarnava helps in either preventing water retention in the body or in getting rid of accumulated water in the body. It behaves as a natural tonic and acts on both the liver and kidney. It marvelously results in reducing external and internal swelling
  25. Piyavasa (Barleria prionitis) – The herb is really good and has a very good effect in kapha and vata dosha aggravation. The inherent properties of herbs are laghu, which is light to digest and tikta, which represents sharpness. The taste of this herb is sweet and slightly sour. The vipak of this herb is katu (pungent) and its potency is hot.
  26. Rasna (Pluchea lanceolata) – Rasna belongs to bhringraj kula and compositae family. In sanskrit it is called as uktarasa, rasya, rasana, elaparni, surasa, atirasa and rasani. Botanically, it is a shrub which is habitat of areas like kashmir, uttar pradesh and himalayan regions. It possesses numerous properties for example it is having vata pacification properties, kapha pacification properties, has a great effect on digestion, is antiasthmatic and also causes uterine contractions. The herb is capable of relieving flatulence, abdominal pain or colic and helps in relieving indigestion.
  27. Dhatki Pushpa (Woodfordia fruticosa) – Dhataki is called as downy grislea in english and in sanskrit it is known by the names as dhataki, vahnipushpi, tamrapushpi, dahani, parvati, kumuda, madani and pramadani. It is generally found all over India but preferably on hilly areas. The herb is believed to be pitta and kapha shamak. If used internally, then on the digestive system, due to its astringent properties, it has a very good effect.
  28. Gur (Saccharum officinarum) – Gur is the ingredient that is added for the purpose of fermentation. It is the basic ingredient required for fermentation and also helps in losing weight as well as reducing toxins in the body. It balances the astringent and other taste in the preparation. 
  29. Water (Aqua) – Water is the most important ingredient as without water the formulation can not be prepared. Water helps in dissolving all the active ingredients of the herbs and due to water only the formulation is prepared in the liquid form.

Method Of Preparation

  • Take all the ingredients starting from javasa till piyavasa, one part each and then add 310 parts of rasna. Make coarse powder of all the herbs.
  • Now add 3723 parts of water to this mixture of herbs in powder form and heat it till it reduces to 1/4th of its quantity.
  • Now, add 363 parts of gur into this decoction along with 36 parts of dhataki pushpa.
  • Now the whole liquid is added into the mud pot and is kept for a total of one month for fermentation.
  • After fermentation the liquid is filtered and kept in airtight glass jars.

Main Action

Pacification of vata dosha.

Medicinal Uses

The medicinal uses of Maharasnadi kwath are as follows:

  • The formulation is very much capable for pacification of vata dosha.
  • Preparation has very good results in sarvang vata (vitiation of vata in the whole body), kampavata (Parkinson’s disease) and also in pakshaghata (hemiplegia or quadriplegia).
  • It also has effect in some vata vitiated digestive systems.
  • The formulation is also very effective in various types of infertility issues along with some vaginal disorders.
  • It is also prescribed in cases where there is a need to improve the semen quality and quantity.
  • This kwath is also having very great results in bell’s palsy along with sciatica.
  • Even in rheumatoid arthritis it is very useful as it is having pain relieving and anti inflammatory effects.
  • It also reduces the meda dhatu especially in females.
  • In cases of lipoma, hernia or benign growth of the cells the formulation can also be used.

Dosage

  • 3 teaspoon twice a day with an equal amount of water or as directed by your physician.
  • In children, a fixed dose of 5ml twice a day after meals is guided.

Anupana

  • The kwath can be taken after mixing with water.
  • With pippali churna this formulation can also be used.
  • Another anupana, for this is mahayograj guggul or yograj guggul.
  • It can also be given with ajmodadi churna.

Contraindications

  • This syrup may have minor effects on overdose so it is better to take this medicine under the physician’s advice.
  • Keep it away from the children
  • In Children, pregnant and lactating women to be administered under the guidance of Expert Ayurvedic physicians.
  • Not be taken more than the prescribed dose.

Conclusion

In the above mentioned article we have discussed all the main actions, ingredients along with their description, medicinal uses and dosage of maha rasnadi kwath. The formulation as mentioned before in the article is really effective and does not have any kind of side effects. It helps in the management of many ailments as mentioned above also. The ingredient of this formulation is also having healing properties and is very well capable for the pacification of vata dosha. Moreover, kwath are more palatable or easy to consume as they have good taste and are more effective as they are easily digestive.

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