Sarivadyasava is primarily used in the treatment of skin ailments. But it also has its significance in many other health conditions too. It is a polyherbal decoction which also has its significance in managing 20 types of prameha which is commonly called diabetes. The decoction is dark brown in color and has a typical astringent taste. The formulation has many ingredients like Krishna Sariva (Ichnocarpus frutescens), Pipal Bark (Ficus religiosa), Kachoor (Curcuma zedoaria), Amla (Emblica officinalis), Giloy (Tinospora cordifolia) and many others. This decoction is basically an aasav preparation which means its formation does not include any kind of heating process but it includes the process of fermentation due to which it has naturally generated alcohol. In this article we will mainly discuss the ingredients, main actions, ingredients description, medicinal uses and dosage of this formulation.
The formulation has its name very well famous in ancient Ayurvedic texts and has very good results in various conditions. Even the formulation successfully works as a blood purifier and also naturally detoxifies the blood flowing in the system by sucking out all the impurities from it like a magnet thus improving circulation of blood as well. It also has a very good effect on the entire urinary system and helps in flushing out toxins from the body through the urinary passage. Again explaining one of its benefits, it is really effective in weakness and also in problems or conditions which are sexually transmitted. The formulation is well explained under prameha pidika adhyaya in bhaishajya ratnavali.
- Krishna Sariva (Ichnocarpus frutescens) – 1 Part
- Nagarmotha (Cyperus rotundus) – 1 Part
- Lodhra (Symplocos racemosa) – 1 Part
- Vattaka (Ficus bengalensis) – 1 Part
- Pipal Bark (Ficus religiosa) – 1 Part
- Kachoor (Curcuma zedoaria) – 1 Part
- Anantmool (Hemidesmus Indicus) – 1 Part
- Padmakh (Prunus cerasoides) – 1 Part
- Sugandha Bala (Tagar) (Valeriana wallichii) – 1 Part
- Patha (Cissampelos pareira) 1part
- Amla (Emblica officinalis) – 1 Part
- Giloy (Tinospora cordifolia) – 1 Part
- Khas (Vetiveria zizanioides) – 1 Part
- Rakta Chandan (Pterocarpus santalinus) – 1 Part
- Shweta Chandan (Santalum album) – 1 Part
- Ajwain (Trachyspermum ammi) – 1 Part
- Kutki (Picrorhiza kurroa) – 1 Part
- Tejpatar (Cinnamomum tamala) – 1 Part
- Choti Elaichi (Elettaria cardamomum) – 1 Part
- Badi Elaichi (Amomum subulatum) – 1 Part
- Kutha (Saussurea lappa) – 1 Part
- Snayapatti (Cassia angustifolia) – 1 Part
- Harad (Terminalia chebula) – 1 Part
- Gur (Saccharum officinarum) – 75 Part
- Dhataki Pushpa (Woodfordia fruticosa) – 2.5 Part
- Munakka (Vitis vinifera) – 14.6 Part
- Water (Aqua) – 260 Part
Reference – Bhaishajya Ratnavali / Ayurvedic Formulary of India (Part – 1)
The main action of this formulation is on skin disorders, prameha or diabetes along with prameha pidika.it is also very useful in all kinds of sexually transmitted diseases. It is also having a role in some anorectal conditions along with some type of arthritis as well.
- Krishna Sariva (Ichnocarpus frutescens) – Krishna sariva is called as black creeper in English and in hindi it is called as kalidudhi or dudhi. In Sanskrit it also has pallindi as its synonym. It also has synonyms like gudavalli, krishna muuli and shyama lataa. The herb is kept under sarivadi gana by sushruta and vagbhata. Sariva has two varieties one is black sariva or krishna sariva and white sariva or shweta sariva. The taste of this herb is sweet and bitter, inherent properties include heavy and unctuous and has cold potency. It has its action on tridosha which means on vata, pitta and kapha as well. It is also having aphrodisiac effect, is effective in skin disorders, rasa or fever and also works as a rasayani and has a rejuvenating effect.
- Nagarmotha (Cyperus rotundus) – Nagar motha is also known as mustak and is kept under truptighna, trishanigrahana, lekhaniya and kandungan gana. The herb has mustak kula and the family is cyperaceae. Nagar motha is very well known to improve the muscular strength of the uterus and is a breast milk purifier too. In Sanskrit it is called jalad, nagarmusta, ghanshishira, bhadra and varied. The herb has kapha pacification and pitta pacification properties which means it pacifies increased kapha and pitta levels. The mustak has an effect on rakta dhatu,rasa dhatu, meda dhatu and stanya by increasing its secretion and also by purifying it.
- Lodhra (Symplocos racemosa) – Lodhra belongs to lodhra kula and symplocaceae family. Its latin name is Symplocos which means connection and racemosus means like a cluster of grapes. In Sanskrit lodhra is known as shabr, galav, hema and tilwaktaru. In English it is called a lodh bark tree. The herb has ruksha and laghu (dry and light) guna (inherent properties), kshaya (astringent) taste, katu (pungent) vipak and sheeta potency. Due to its kashaya and sheeta guna it is best for the pacification of kapha and pitta and also in diseases occurring due to aggravation of these doshas. Lodhra is very beneficial in decreasing the swelling or inflammation.
- Vattaka (Ficus bengalensis) – Vattwaka is also called as vata kula and has family urticaceae and in english it is popularly known as banyan tree. In Sanskrit it is called as raktaphala,shungi, khiri, vanaspati, avarohi and padrohan. The inherent properties of vata are that it is heavy and dry, it has astringent rasa and cold potency. It balances kapha and pitta dosha which means it is kapha pitta shamak. It acts on rakta dhatu and thus has a very good role in menorrhagia, is very good for enhancement of complexion and is effective in many bleeding disorders. The herb has a very good role in early ejaculation problems and is termed as garbha sthapana and has its effect on mansa meda which means it is having wound healing qualities.
- Pipal Bark (Ficus religiosa) – Ashvattha belongs to mutrasangrahaniya and kashayskandais belongs to vat kula. It has family urticaceae. The synonyms of peepal bark are chaldal, bodhidru,pavitrakar, yadnik and mahadrum. The plant is found all over in India and Sri Lanka and has properties like heavy and dry inherent properties, kashaya or astringent taste, it has cold potency and kapha pitta shamak effect on dosha. If used externally it is a complexion enhancer. It is also having effect on various dhatu like rakta and hence have haemostatic effect, enhances complexion and purifies blood. The herb also works on shukra dhatu that means it has an aphrodisiac effect, on meda dhatu also it has effect which means it helps in lowering the glucose levels in the body.
- Kachoor (Curcuma zedoaria) – Kachur in sanskrit is called kachura and in hindi karchur. In english, kachoor is zedoary or white turmeric. The taste of this herb is katu or pungent and it is also having tikta or bitter taste as well. The post digestive effect or vipaka of this herb is katu or pungent, virya or potency is hot, the inherent qualities include laghu or light to digest, tikshna or penetrating and is also sugandhi that is odoriferous. It has deepana and ruchya karma which indicates it has an enhancing effect on digestive fire and improves taste perception. The herb has the potential to manage skin diseases, haemorrhoids, heals wounds, and is effective in cough and asthma.
- Anantmool (Hemidesmus Indicus) – Anantmool is also called sariva and it belongs to stanya shodhan gana, purish sangrahaniya gana and jawhara gana.the herb is having ark kula and family asclepiadaceae. In English the herb is called Indian sarsaparilla,in Sanskrit it is called sariva, sharada, gopa, krishan mula, chandansariva and bhadra. It’s guna are heavy and unctuous, the taste of this herb is sweet and bitter, vipaka or post digestion taste is also sweet. Its potency is cold. The herb has tridosha shamak effect, vatashaman by madhur and snigdha guna, pittashamak by sheeta veerya and kapha shamak by tikta rasa.
- Padmakh (Prunus cerasoides) – Padmakam belongs to taruni kula and has a rosaceae family. In Sanskrit the herb is known by the names like padmakam, preetak, palay, sheetal, malaya, Hemapatra and garbhastha pan. In English it is called bird cherry. It has properties like laghu and snigdha guna, rasa or taste is kashaya (astringent) and tikta (bitter), vipaka (post digestive effect) is katu and potency is cold. The herb has tridosha shamak effect which means it can pacify all three doshas. Basically the stalk of the herb is kapha pitta ghana and bark is vata ghana. It is having a great effect on rakta, shukra and meda dhatu. The Herb is also having a rejuvenating effect and is used as a diuretic plus manages urinary calculus very well.
- Sugandha Bala / Tagar (Valeriana wallichii) – The gana to which this herb belongs is sheetapradhaman, eladi gana and tiktaskanda. The family to which it belongs is valerianaceae and in english the herb is called indian valerian. The properties of this herb are laghu (light to digest), snigdha (unctuous) and sara (disperse quickly in the body after intake). In Sanskrit the herb is known by the names like vakra, kutil, vinarma, kunchit, shaltha, nahusha and parthiv. On external use the application helps in wound healing, fractures and rheumatoid arthritis as well. Externally it is also an analgesic. On internal use like bell’s palsy, hemiplegia, epilepsy, osteoarthritis and gout as well.. It is also very effective in reducing pain and convulsions. The herb has a very great effect on the central nervous system and has appetizing properties as well.
- Patha (Cissampelos pareira) – The patha belongs to stanya shodhana, jawhara, sandhaniya and aragwadhadi gana. The kula of this herb is guduchi kula and it has family menispermaceae. The plant has moon shaped seeds. In Sanskrit it is called pracheena, shreyasi, deepani and varatiktata. The properties of patha are laghu (light to digest) and tikshna (sharp). The taste of this herb is tikta (bitter) and its potency is hot. The herb is having tridosha shamak effect specially kapha vata shamak hence can be used in all three dosha aggravations and especially in vata and kapha. The srotogamitva effect of herb includes effects on certain dhatus like rasa, rakta and stanyagami. The herb also has appetizing, digestive and laxative properties. It can also be used in urinary system problems, reproductive system disorders, it also helps in blood purification and anti inflammatory properties.
- Amla (Emblica officinalis) – The guna or inherent properties that amla has are heaviness and coolant properties along with five tastes that are sour, bitter, astringent and pungent except salt. Sour is the dominant taste. It has madhura vipaka and sheeta potency. It is tridosha nashak and 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 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 and 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 is used.
- Giloy (Tinospora cordifolia) – Giloy is being termed as vayasthapan herb which means it increases the life expectancy if consumed on a regular basis. Guduchi is a synonym of giloy which means it protects the body and improves various metabolism working in it. Giloy basically has an anti inflammatory and anti secretory effect on the respiratory system which means it reduces mucus production and thus relieves breathlessness. Tinospora is also having an antipyretic effect hence is very effective in relieving fever and post effects of fever like general weakness, anorexia, headache etc. It is a marvelous herb or can be called as a magical herb of Ayurveda which also helps in increasing, maintaining and boosting immunity of one’s body. Giloy helps in maintaining healthy glucose levels in blood.
- Khas (Vetiveria zizanioides) – Khas is basically poppy seeds which are sweet in taste, have light and unctuous properties, possesses sheeta virya or cold potency, sweet post digest effect along with pitta shaman and vata kapha aggravation effect. It is a tonic as well as having an aphrodisiac effect. Khas also have balya and virilizer properties.
- Rakta Chandan (Pterocarpus santalinus) – Raktachandan belongs to shimbi kula and family leguminosae. In Sanskrit, raktachandan is known as kuchandan, lohit, harichandan, raktasar, tamrasar, kshudra chandan, arka chandan, ranjan, pravalphala and surakta. The raktachandan has guru and ruksha inherited properties along with madhur and tikta rasa. Its vipaka is katu and veerya is sheeta. It also has a cooling effect on the body and has kapha shamak and pitta shamak effect. Externally, application of raktachandan relieves oedema caused by kapha and pitta dosha. Rakta chandan has refrigerant and hemostatic properties. It is very useful in bleeding disorders, vomiting and even in fever which might have association with diarrhea.
- Shweta Chandan (Santalum album) – Chandan is called sandalwood in english. In sanskrit it is known by the names like shrikanda, sheetala and many more. This herb is pitta and kapha shamak. Most of the pimple and acne conditions are the result of vitiated pitta or vitiated kapha or both. Using herbs like chandan can help pacifying both and provides a cooling effect. chndana also helps in avoiding paka (pus formation) in the pimples. It has properties like laghu and ruksha guna, tikta and madhur rasa, katu vipaka and sheeta virya.
- Ajwain (Trachyspermum ammi) – Ajamoda is commonly called Ajwain. Ajamoda means which smells like goat or being liked by goat. It has various synonyms like karvi, markati, shikhimoda, moodadhya and yavani. Ajamoda has inherited properties like laghu, ruksha and tikshna, rasa is katu and tikta and veerya is ushna. It is a very effective uterine stimulant and has a very great importance in treatment of amenorrhoea. The decoction of ajamoda is very well known to be used as a brain tonic and has great results in painful menstruation as well as in infertility.
- Kutki (Picrorhiza kurroa) – The english name of katuki is hellebore. If discussed about its appearance then katuki have a hard trunk and radish roots. Its leaves are serrated with long round tips. It has ruksha and laghu guna, tikta rasa, katu vipaka and sheeta veerya. It is kapha pitta shodhak and is really helpful in all the disorders which are having kapha or pitta aggravation as their predominant cause. Due to its bitter taste, it can stimulate taste buds if given in small doses and is also an appetite enhancer. It is piitavahastrotogami and raktavahastrotogami which means it purifies blood and also helps in reducing inflammation.
- Tejpatar (Cinnamomum tamala) – Tejpatra belongs to the karpur kula and lauraceae family. The tejpatra is basically the leaf of 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.
- Badi Elaichi (Amomum subulatum) – Badi elachi is also called as black cardamom and is a popular Indian spice. It is called kali elaichi often. It is used in many digestive disorders and helps in fighting stomach ulcers. It helps in keeping stomach acids under normal limits. It also improves your appetite and helps in maintaining good heart health. The issues of gas and bloating are kept at bay if black cardamom is used.
- Kutha (Saussurea lappa) – It is a potent plant known for its medicinal uses like improving digestion, by preventing various unwanted bacterial growth in intestines. So basically it has antimicrobial and antibacterial properties. Even having kuth powder with honey is a very good home remedy for indigestion.
- Nayapatti (Cassia angustifolia) – The herb is known for its laxative properties. The plant belongs to the family fabaceae. It includes hydroxyanthracene glycosides. These glycosides are responsible for stimulating peristalsis of the colon and alter colonic absorption and secretion responsible for fluid accumulation and expulsion.
- Harad (Terminalia chebula) – The haritaki is kept under the rasayan varga and belongs to triphala gana. It belongs to 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.
- Gur (Saccharum officinarum) – Gur is the key ingredient for fermentation and also helps in the enhancement of digestion. It aids glucose control and weight loss.
- Dhatkipushpa (Woodfordia fruticosa) – Dhataki belongs to purishasangrahaniya gana and mutravirajniya gana. It has madayantika kula and lythraceae family. In english it is called as downy griselda and in sanskrit it has dhataki, vahnipushpi, tamrapushpi, dahani and parvati as its synonyms. It has astringent, sweet and bitter taste along with hot potency and madakari prabhav the herb is having both vata pacification and avat dosha aggravation effect when given in different doses. It is also a potential kapha shamak too and has a very good effect as an aphrodisiac. It works on various dhatus but mostly on rasa dhatu and hence reduces fever, rakta dhatu and is potentially used in all skin disorders. The herb is also known for its intoxicant effect on the central nervous system. As an aphrodisiac its seeds are mainly used.
- Munakka (Vitis vinifera) – Munakka has synonyms like swadfal, draksha, gaustani and many others. The fruits are sweet and astringent in taste making it a very beneficial pitta pacifier and thus relieving symptoms like flatulence, bloating and also bear purgative properties. It has a very good effect on excessive thirst too.
- Water (Aqua) – Water is the agent which provides liquidity to the decoction. It is basically a medium without which arishta cannot be prepared.
Method Of Preparation
- Take all herbs, one part of each and make a coarse powder of it.
- The munaka and dhataki are 14.5 and 2.5 parts each.
- Now take two separate mud pots and then add 130 parts of water in each mud pot.
- Add 37.5 art of gur in each pot and then add half of the coarse herb powder equally in both of the mud pots.
- Cover the opening of mud pots with shrav. The fermentation is done for the first 20 days. The liquid is taken out of the pot and the pot is washed and sun dried. Then the liquid is added to the same pot and is kept for fermentation for the next 20 days.
- Finally the aasav is ready and is filtered and stored for next 6 months in an airtight container. After 6 months it is used in management of various conditions.
The medicinal uses are as follows:
- The formulation is very effective in prameha pidika. Prameha pidika is basically understood as the wounds or ulcers which are formed due to high levels of glucose in blood. This is a typical symptom of uncontrolled type of diabetes mellitus.
- It is also very useful in skin conditions and gives really good results in some specific skin conditions like psoriasis, boils,skin infections, carbuncles etc.
- Due to its effect on skin it is also used for relieving various types of symptoms typically present on skin due to sexual transmission like itching,ulcers, some specific itchy spots with redness etc.
- Moreover it also has a great role in various types of urinary problems like pain during micturition or urination, even helpful in scanty urination.
- It is also very beneficial in vata rakta which is called as or known as gout in modern times. It is a kind of arthritic condition in which there is a localised inflammation of joints which can be singular or multiple. This helps in reducing inflammation which is due to vata dosha.
- The formulation even purifies blood and thus reduces chances of flare ups of conditions like psoriasis etc.
- 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.
- 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.
In the above mentioned article we have discussed all the main actions, ingredients along with their description, medicinal uses and dosage of Sarivadyasava. 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 pitta dosha and vata dosha. Moreover, arishta 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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