Ushirasav

Introduction

Ushirasav is an ayurvedic classical asava preparation which has been made from the process of fermentation and it contains generally 4-9% of self generated alcohol. A medication in an asava form is very potent as it is sukshma gami i.e it can travel in the minute microchannels of the body and produce its effects. Due to the alcohol content it will be easy to penetrate in the cells of the body and has a fast action on the body. To have a fast effect on the body. It is mainly used to treat the disorders related to the pitta dosha of the body.

Ingredients Used In Ushirasav

Ushir asava has been made by using the following ingredients:

1. Khas (Vetiveria zizanioides)
2. Tagar (Valeriana wallichii)
3. Kamal Phool (Nelumbium speciosum)
4. Gambhari (Gmelina arborea)
5. Nelophar (Nymphaea stellata)
6. Priyangu (Callicarpa macrophylla)
7. Padhmakh (Prunus cerasoides)
8. Lodhra (Symplocos racemosa)
9. Manjishtha (Rubia cordifolia)
10. Jawasa (Alhagi camelorum)
11. Patha (Stereospermum suaveolens)
12. Chirayta (Swertia chirata)
13. Bargad (Ficus bengalensis)
14. Gular chhal (Ficus glomerata)
15. Kachoor (Curcuma zedoaria)
16. Pittapapda (Fumaria parviflora)
17. Shweta kamal (Nelumbo nucifera)
18. Patol Patra (Trichosanthes cucumerina)
19. Kanchaar (Bauhinia variegata)
20. Jamun (Syzygium cuminii)
21. Mochras (Bombax ceiba)
22. Munakka (Vitis vinifera)
23. Gur (Saccharum officinarum)
24. Madhu (Mel)
25. Dhatki Pushpa ( Woodfordia fruticosa)
26. Water (Aqua)

Each 10 ml. contains aqueous extract derived:-

Reference: Bhaishajya ratnavali/AFI-1

Description Of The Ingredients

All the ingredients in it have specific medicinal properties and knowing medicinal properties of each ingredient will help us to know more about the benefits of this formulation:

1. Khas – Khas is also known as ushira and is the main component of the formulation. It has a bitter and sweet taste with the cold potency due to which it helps in balancing the pitta dosha from the body. It is also helpful in pacifying the vata dosha from the body due to its sweet taste. It is light to digest and is drying in nature.
2. Tagar – It has a pungent, bitter and astringent taste. Light to digest and slimy in nature. It undergoes pungent taste conversion after digestion. It is also slimy in nature and undergoes pungent taste conversion after digestion. It has a hot potency and helps in balancing all the three doshas from the body. It has a special effect on the body as it calms the body and mind.
3. Kamal phool – Flowers of the lotus are used in this formulation. It has an astringent, sweet and bitter taste with cold potency. It is light to digest, unctuous and sticky in nature. It undergoes sweet taste conversion after digestion. This herb helps in balancing the kapha and pitta dosha from the body. It is good for treating bleeding disorders.
4. 4. Gambhari – It has been classified in subgroups such as shothara (Herbs relieving inflammation), dahaprashmana (Herbs relieving burning sensation) etc. Whole plant is used for making it which has a bitter, sweet and astringent taste. Gambhari is heavy to digest and undergoes pungent taste conversion after digestion. Potency of the gambhari is hot due to which it helps in balancing the vata dosha and due to the sweet and bitter taste it will help in balancing the pitta dosha.
5. Neelophar – Flowers of the plant are used for making this formulation which is sweet, astringent and bitter in taste. It has a cold potency, light to digest, unctuous and sticky in nature. It is helpful in balancing the pitta and kapha dosha from the body.
6. Priyangu – Priyangu has an astringent, bitter and sweet taste which is light to digest and drying in nature. Its taste conversion after digestion is pungent and is cold in potency. It is helpful in balancing all the 3 doshas of the body and it is widely used for the treatment of headache, diarrhea, skin diseases etc.
7. Padhmakh – It is used for the treatment of skin diseases and also acts as an uterine tonic. It has an astringent and bitter taste. Padmakh is light to digest, unctuous and oily in nature. It undergoes pungent taste conversion after digestion and is coolant in nature. It is very helpful in garbha sthapana and is helpful in increasing kapha and pitta dosha.
8. Lodhra – This herb is very useful in bleeding disorders due to its astringent taste. Bitter taste with cold potency will help in balancing the pitta dosha. It undergoes pungent taste conversion after digestion. It can be used in conditions such as acne, ulcers, eye disorders, vaginal disorders etc.
9. Manjishtha – Manjishtha is a very good herb for the blood purification, It has a bitter, sweet and astringent taste and its resultant taste conversion after digestion is pungent. Potency of manjishtha is hot. Due to its sweet and bitter taste it mainly acts on the pitta dosha and is helpful in various skin diseases.
10. Jawasa – It has a sweet, bitter and astringent taste. Taste conversion after digestion is pungent. As it has cold potency it will help in balancing the pitta dosha and due to pungent vipaka and astringent taste it will balance the kapha dosha and will scrape out the excess kapha dosha.
11. Patha – It is a herb mainly used in the treatment of worm infestation, fever, non-healing wounds etc. It has a bitter taste, light in digestion and has a piercing nature due to which it enters deep in the tissues. It has a pungent taste conversion after digestion with the hot potency. It will be helpful in balancing the pitta and kapha dosha.
12. Chirayata – Chirayata is helpful in pacifying the pitta and kapha dosha from the body and cools down the body. It is very helpful in the treatment of chronic fever and helps in reducing the inflammation from the body. Improves skin health, reduces excess sleepiness. Chirayata is very helpful in improving digestion and absorption of the body.
13. Bargad – It is a large tree whose roots are used for the formulation, It has an astringent taste, is heavy to digest and is drying in nature. Its taste conversion after digestion is pungent. Potency of the bargad is cold and is also helpful in balancing the kapha and pitta dosha. It is grahi i.e absorbent in nature helpful in diarrhea.
14. Gular chaal – Bark of the gular is used for the formulation. It has been classified in subgroups such as mutrasangrahneeya (Herbs used to restore normal quantity of urine), kashaya skandha (Astringent tasting group of herbs) as it has an astringent taste. It is coolant in nature and helps in balancing the pitta and kapha dosha.
15. Kachoor – It has a pungent and bitter taste. Potency of the kachoor is hot. It is piercing in nature, penetrating and odoriferous in nature. It is helpful in improving the taste perception. Kachur is a very helpful disorder such as cough, asthma, gulma (Abdominal tumors), skin diseases etc.
16. Pitta Papada – It is light to digest, bitter in taste and undergoes pungent taste conversion after digestion. Potency of pitta papda is cold. Balancing kapha and pitta dosha simultaneously increases the vata dosha. It can be used in conditions such as pimples, burning sensation of the body, constipation etc.
17. Shweta kamal – It is astringent, sweet and bitter in taste. Potency of this herb is cold with light in digestion, unctuous in properties and sticky in nature. It undergoes sweet taste conversion after digestion and also helps in balancing the kapha and pitta dosha. It can be indicated in bleeding disorders, bodyache, dizziness or in toxic conditions etc.
18. Patol patra – Leaves of this formulation are used which have a bitter and pungent taste. Light to digest and dry in nature. Its taste conversion after digestion is pungent with the hot potency. It helps in balancing the kapha and pitta dosha. It is good for skin diseases, aphrodisiac in nature and relieves burning sensation.
19. Kanchnar – It is light to digest and dry in nature. It has an astringent taste with the pungent taste conversion after digestion. It has a special effect on the body i.e. it has a cold potency and is best used for the treatment of gandamala (Cervical lymphadenitis), thyroid complications. Relieves the kapha and pitta dosha.
20. Jamun – Bark of the jamun is used in formation. It has an astringent, sweet and sour taste. Jamun is light to digest, drying in nature. Has a pungent taste conversion after digestion. Potency of its bark is cold and helps in increasing the vata dosha but it balances the kapha and pitta dosha. It is absorbent in nature, relieves tiredness and emaciation.
21. Mochras – It is the latex of the tree shalmali which is coolant in nature, has a sweet taste and also sweet taste conversion after digestion. It increases the kapha dosha and improves nourishment of the body. It is aphrodisiac and unctuous in nature and relieves pitta dosha.
22. Munakka – It is unctuous and oily in nature. Has a sweet taste conversion after digestion. Potency of the munakka is hot and it helps in balancing the vata and pitta dosha. It is helpful in treating the bleeding disorders, depletion of body tissues and weight loss. It is also helpful in excessive thirst and burning sensation.
23. Gur – It is sweet in taste, helps in balancing vata and pitta dosha from the body. Helps in cleansing and detoxifying blood, light to digest, promotes digestive strength, helps in cleaning intestines, urinary bladder, stomach etc. Helps in promoting taste due to sweet taste and helps in relieving excess body heat. All these properties are of old jaggery.
24. Madhu – It has been used for the sweet taste of the formulation as it has a sweet taste with astringent anurasa. It is light to digest and drying in nature. Potency of honey is hot which helps in balancing the kapha and pitta dosha, increases vata, can be used for many respiratory conditions.
25. Dhatki pushpa – It is mainly used for the fermentation of the asava. It has an astringent taste, light to digest with drying in nature. Potency of dhatki is cold and the taste conversion after digestion is pungent. It is helpful in balancing the kapha and pitta dosha. As it causes fermentation it causes delirium.

Method Of Preparation

This formulation has been made by following method of preparation:

1. All the herbs are coarsely grinded and added in an earthen pot.
2. In this pot add water, honey, gud and dhatki pushp are added
3. It is than left for an entire month till it gets fermented
4. This liquid is then stored after filtering it.

Medicinal Properties

Following are the medicinal properties of this asava

1. Haemostatic – It helps in stopping the blood flow in bleeding disorders
2. Mild diuretic – It increases the urine flow
3. Anthelmintic – Removes intestinal worms
4. Depurative – Purified blood
5. Kills microbes so it acts as antibacterial agent

Dosha Karma

This medicine is helpful in pacifying pitta and kapha dosha from the body.

Dosage

This medication can be given in the dose of 15-25 ml.

Classical Indications (Rogadhikar)

According to the classical texts it has been mainly indicated in following disorders:

1. Raktapitta (Bleeding disorders)
2. Shotha (Swelling and inflammation)

Indications

It can be used in many kinds of bleeding disorders such as epistaxis, piles, bleeding from various parts of the body, wounds etc. Can be used to treat inflammation and swelling of the body, ulcers etc. It is also useful to treat skin disorders as it helps in balancing the pitta and rakta dosha from the body. Due to the ingredients in it, it will be helpful in treating worm infestation also. It will also be good in treating ulcerative colitis, IBS etc.

Side Effects

It does not have any known side effects but still it should only be taken after the advice of an expert ayurvedic doctor.

Conclusion

This ayurvedic classical formulation is the best for treating bleeding disorders. It is in liquid form which is easy to take and absorbs really fast in the body. All the ingredients are cold in potency and help in balancing the pitta dosha from the body so the people suffering from the disorders of pitta dosha will have immense benefits from this formulation. Planet ayurveda’s ushirasava is available in the best form as it is free from chemicals and preservatives.