You know what is great about Ayurveda? The Ayurvedic treatment do not yield any side effects but always has some associated side benefits. As we all know, ayurveda is the science of life. Yes, Ayurvedic medicine is ancient and ofcourse its resurgence is necessary because we do need the proper balance in our medical approach. Ayurveda teaches us that our body is precious and it is our vehicle for awakening. So it’s our duty to treat it with care. In this article we are going to discuss a very effective Ayurvedic medicine in decoction form which is known as Rohitakarisht.
As mentioned before, that article is about Rohitakarishta. So let us understand what an arishta or arishtam is. It is an Ayurvedic medicine which is in decoction form. It is prepared by boiling medicinal herbs in water and then the fermentation of decoction is done. The usual duration of decoction is around one month and then the liquid is filtered, hence stored in glass bottles or flasks. The drugs or herbs which are used to form decoction are in powdered form, for arishta preparation. The main ingredient of the decoction is Rohitak twak (Soymida febrifuga). The formulation is really unique and helps in protecting the liver and also relivescertain digestion problems.
- Rohitak twak (Tecomella undulata)
- Dhatki (Woodfordia fruticosa)
- Pippali (Piper longum)
- Pippali Mool (Piper longum)
- Chavya (Piper retrofractum)
- Chitrak (Plumbago zeylanica)
- Sonth (Zingiber officinale)
- Dalchini (Cinnamomum zeylanicum)
- Tejpatra (Cinnamomum tamala)
- Choti Elaichi (Elettaria cardamomum)
- Harad (Terminalia chebula)
- Bahera (Terminalia Bellerica)
- Amla (Emblica officinalis)
- Water (Aqua)
- Gur (Saccharum)
Reference – Bhaishajya Ratnavali / Ayurvedic Formulary of India (Part – 1)
It has a very good effect on the liver and spleen. It also has an anti-inflammatory effect. The formulation is also having a very great effect on the digestive system and increases the digestive fire.
- Rohitak twak (Tecomella undulata) – Rohitak belongs to shyonaka kula and has a bignoniaceae family. In Sanskrit it is known as rohitak, rohit, kushal mali, sadaprasoon, kuta shalmali, virochan, shalmalik and dadimpushpak. It also has a white variety which is called shweta rohit, sita, sitanga, shukla rohit, laxmi van and jana vallabha. The rohitak has properties like laghu (light to digest), snigdha (unctuous) guna (inherent properties), katu (pungent) tikta (bitter) and kashaya rasa (astringent) (taste). It has a sheeta (cold) potency and purgative effect. Rohitka has the kapha and pitta ghana effect. The herb is said to have a very significant effect on the liver and spleen.
- Dhatki (Woodfordia fruticosa) – The herb is called 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 in hilly areas. It is believed to be pitta and kapha shamak. On internal use, the herb is very beneficial to the digestive system, due to its astringent properties. The herb is having a very good effect on other body metabolism.
- Pippali (Piper longum) – Pippali belongs to pippali kula and has synonyms like krishna (black), magadhi (from magadh), chapala (giving instant action), vaidehi (from videh– north bihar), kana (having kan or grains), ushna (hot), upkoolya (grows near water). Pipali has Guna like laghu (light), tikshna (sharp) and snigdha (unctuous). The taste of long pepper or pippali is katu (pungent) and its vipak (after digestion effect) is madhur. Pippali is having anushnasheeta veerya which means it is not having either hot or cold effect on the body. Piper longum has kapha and vata dosha pacification properties. This herb has a very good effect on the digestive system as it stimulates the digestive fire, is very helpful in enhancing rakta dhatu agni which means it also has its effects on the circulatory system. Its main effect is generally seen on kapha dosha.
- Pippali Mool (Piper longum) – Piper belongs to pippali kula and has many synonyms like krishna (black), magadhi (from magadh), chapala (giving instant action), vaidehi (from videh– north bihar), kana (having kan or grains), ushna (hot), upkoolya (grows near water). Pipali mool has inherent properties like laghu (light), tikshna (sharp) and snigdha (unctuous). The taste of long pepper or pippali is katu (pungent) and its vipak (after digestion effect) is madhur. Pippali possesses anushnasheeta veerya which means it is not having either a hot or cold effect on the body. Piper longum bears kapha and vata dosha pacification properties, which means it is responsible for the shaman of kapha and vata dosha. This herb in particular has a very good effect on the digestive system as it stimulates the digestive fire, is very helpful in enhancing rakta dhatu agni which means it also has its effects on the circulatory system. Its main effect is generally seen on kapha dosha. It helps by cutting all the accumulated mucus and hence opening the minute channels.
- Chavya (Piper retrofractum) – Chavya is one of the panchkola group of herbs. Generally the root and fruit of chavya are being used in management of various diseases. The english name of chavya is java long pepper root or balinese pepper and in hindi it is called chavya and chaba. In Sanskrit it is known by the name gaja pippali and its root is called as gaja pippali mool. Hasti magadha and gaja krushna are also its Sanskrit synonyms. The herb has laghu and rooksha properties along with a typical pungent taste. The veerya of this herb is hot and has kapha vata pacification properties.
- Chitrak (Plumbago zeylanica) – The herb is known for its effect on the digestive system and has a pungent post digestive effect. It tends to enhance the digestive fire and has ushna or hot potency. Chitrak is really easy to digest due to its light inherent property and is beneficial in skin disorders, parasitic infestation, piles, swelling. It pacifies vata, pitta and kapha. In agni mandya or weak digestion, it is given with vayavidanga and musta. In external use, oil with chitrak is very useful in cases of amavata or joint pain due to aggravated vata dosha.
- Sonth (Zingiber officinale) – Ginger or snoth belongs to haridra kula and its family is scitamineae. Ginger is found in two forms either fresh or dry. In dry form it is called shunthi or snoth. When it is in fresh form it has inherent properties like tikshna (sharp), guru (heavy) and ruksha (dry). But in dry form it has laghu (light) and snigdha (unctuous) properties. The rasa (taste) in both states is the same, which is katu (pungent), veerya (potency) is ushna (hot) and vipaka (after digestion taste) is madhur (sweet). When used internally it stimulates nerves and improves impulse transmission and has an excellent effect as an appetizer, antiflatulent and antispasmodic herb.As it has kapha pacification properties it works greatly on the body as it opens the blockage in micro-channels. It ameliorates vata diseases, swelling and increases strength. Due to its hot properties it is not recommended to be used or should be less used in the summer or autumn season.
- Dalchini (Cinnamomum zeylanicum) – Dalchini is also called as twak in Ayurveda. A very common herb which is found in indian as well as in western kitchens. The herb is known by the names like shalaka, saihala, tanutwak, valkala, vanya and surasa. The properties of dalchini are inherent properties or guna like laghu (light), ruksha (dry) and tikshan (sharp). The rasa or taste of cinnamomum are katu (pungent), tikta (bitter) and madhur (sweet), and its potency ushna (hot). Due to the above mentioned properties the twak is very useful in anorexia, amadosha, abdominal pain and even in hemorrhoids. The antiprotozoal effect is seen in enteric fever.
- Tejpatra (Cinnamomum tamala) – Tejpatra belongs to the karpur kula and lauraceae family. The tejpatra is basically the leaf of the dalchini tree and is an extensive kapha pacifier. It has hot potency, is a great appetizer, diuretic, vataghna and stimulant too. It is known by various names like tamal patra, pacilla, talisapatri, daruchini, dopatti and many others. Its rasa or taste is katu (pungent), tikta (bitter) and madhura (sweet). The guna or inherent properties of tejpatra are laghu (light), ruksha (dry nature), vipaka or post- digestive effect is katu (pungent). Its action is strong and piercing, increases pitta dosha, cleanses the oral cavity and also has a significant impact on facial skin.
- Choti Elaichi (Elettaria cardamomum) – Ela or choti elachi is a pungent, aromatic, herbaceous and perennial plant which belongs to the ginger family. Cardamom is known as the "king of spices". It has a strong, unique taste, soothing fragrance and extensively soothing aroma. It has various names or it is known by various names like choti elachi, elakki, elam, velachi, kakul, heelabak and many others. Its rasa is katu (pungent) and sweet (madhur). It possesses laghu and sheeta guna which means it is cold in nature and is easy to digest. The potency of the ela is cold and its metabolic property is pungent. Ela is known for its kapha and pitta dosha pacification properties.
- Harad (Terminalia chebula) – Haritaki is kept under the rasayan varga and belongs to triphala gana. It belongs to the combretaceae family and is also known by various names like abhaya and harad. The herb is being used in many conditions according to the classical texts like in open wounds, eyes disorders, digestion related problems and some texts called it sarva roga nashak. This means that haritaki or harad is potent enough to deal with almost all diseases. In classical texts the haritaki or abhaya is called as kushta ghana, meaning it is effective in skin disorders too.
- Bahera (Terminalia Bellerica) – Bibhitaki belongs to jwarhar and virechnopag gana. It is kept under the combretaceae family and is known by various names like karsh phala, aksh, kali drum, bheda and many more. Coming on to the properties of bibhitaki, it has inherent properties like dryness and light along with astringent taste, sweet post digestive taste and hot potency. The herb works as a very good pacification agent for all three doshas.In addition, the oil of bibhitaki is used in skin disorders.
- Amla (Emblica officinalis) – The guna or properties that amla bears are heaviness and coolant properties. With this it also has five tastes that are sour, bitter, astringent and pungent except salt but Sour is the dominant taste. It has madhura vipaka and sheeta potency. Amla is tridosha nashak.Vata nashak by sour taste, pittanashak by madhur taste and sheeta potency and kapha naashak by ruksha property and kashay taste. Mainly, it is pittanashak but also has the tridosha ghana effect. If used externally it behaves as a refrigerant, is a known hair tonic and also enhances complexion. Internally, it strengthens the nervous system, bone marrow and sense organs. Amla also bears digestion enhancement properties but in large doses it is a laxative. In the reproductive system it has fantastic effects as it acts as an aphrodisiac and also has hemostatic properties. Generally, its leaves, fruit and leaf juice are used.
- Water (Aqua) – Water is the agent which provides liquidity to the decoction. It is basically a medium without which arishta can not be prepared.
- Gur (Saccharum) – Gur is the fermentation agent and has a good effect on digestion, helps in weight loss and aids glucose control levels. So arishta can be easily used in diabetes patients too.
Method Of Preparation
- Take 100 rohitak bark and then make a coarse powder of it.
- Add this coarse powder into 400 ml of water and boil it.
- Boil it to the point, till only 100ml water is left.
- Then add gur, dhatki (16 parts). Now add 1 part of pippali, pippali mool, chavya, chitrak, snoth, dalchini, tejpatra, choti elachi, bheda, harad and amla. The herbs should only be added after making coarse powder.
- Add the whole liquid mixture in a mud pot and let the fermentation begin.
- The fermentation is to be done for a month.
- Then after fermentation the liquid is filtered and stored inside a glass bottle.
The medicinal uses of Rohitakarishta are as follows:
- The decoction formulation is having very good results in liver disorders. It detoxifies the liver and makes it function better.
- It is a blood purifier and has digestive properties.
- The formulation is best in patients who have become weak due to liver or spleen disorders.
- In addition, it is very helpful in digestion related problems like disinterest in eating (aruchi), weak or diminishing digestive fire, reduced appetite, indigestion and constipation. In such conditions it works really well.
- It is an appetizer and has a pitta balancing effect, plus is useful in spleen enlargement too.
- Its medicinal role is also mentioned in the heart diseases, bleeding piles and it has a special purgative effect too.
3 teaspoon twice a day with an equal amount of water or as directed by your physician.
- 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 are administered under the guidance of Expert Ayurvedic physicians.
- Not be taken more than the prescribed dose.
Rohitakarisht is one of the most ancient and very popular formulations among asav and arishta. The formulation is very well known for its results in various digestion related disorders and is known best for its effect on various systems of the body especially on liver and spleen. Rohitkarisht gives really great results in children as well as adults when it comes to the conditions that depict physiological errors or dosha imbalance. The decoction basically acts as a general tonic agent and also bears anti-inflammatory as well as analgesic properties. It also promotes body strengthening by working on the digestive fire and is a good choice for all kinds of liver and spleen related ailments.