Asava and Aristha are herbal medicinal preparations made by soaking herbs in a solution of sugar or jaggery for a specified period of time. This allows alcohol to be generated through fermentation, which also acts as a preservative. The two differ in their method of preparation, with Aristha involving making a kasaya or decoction of herbs before adding the sugar solution, while Asava involves directly adding powdered herbs to the sugar solution. Both follow similar fermentation and filtration processes and should have characteristics of being clear, non-frothy liquids with an aromatic alcoholic odor when completed. Examples of some common Asava and Aristha preparations are provided.

1. Asava and Aristha
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2. • These are liquid preparation containing self
generated alcohol. Thus contain water soluble
as well as alcohol soluble substance of the
drugs. Asava and Aristha differ from each
other owing to their difference in method of
preparation. These are medicinal preparation
made by soaking the drug either in water or in
the form of decoction, in a solution of sugar or
jaggary for a specified period. The alcohol so
generated also generated also serve as
preservative.

3. Asava and Aristha as they called so due to their
instantaneous effect over the body generally hear their
name after the main ingredients which may constitute
of plant, root, fruits, leaves and barks.
Method of preparation ( Aristha):
The drug mentions in formula are coarsely powdered
and kasaya is prepared. The kasaya is strained and kept
in the fermentation vessel. Sugar, jaggary of honey as
required is dissolved, boiled and added. The mouth of
the vessel is covered with an earthen lid and the edges
sealed with clay-smeared cloth wound in seven
consecutive layers.

4. A constant either in a special room, in an
underground cellar or in a heap of paddy. After
the specific period the lid is removed and the
contents examined to ascertain whether
fermentation has been completed. The fluid is
first decanted and strained after two or three
days. When the fine suspended particles settle
down, it is strained and bottle. The filtered
aristha should be clear without froth at the top.
It should not become sour. The preparation has
the characteristics aromatic alcoholic odour.

5. Method of preparation (Asava) : for the
preparation of Asava, jaggary or sugar is
dissolved in the required quantity of water,
boiled and cooled. This is poured into the
fermentation vessel. Fine powder of the drugs
are added, The mouth of the vessel is covered
with an earthen lid and the edges sealed with
clay-smeared cloth wound in seven consecutive
layers. A constant either in a special room, in an
underground cellar or in a heap of paddy.

6. After the specific period the lid is removed and
the contents examined to ascertain whether
fermentation has been completed. The fluid is
first decanted and strained after two or three
days. When the fine suspended particles settle
down, it is strained and bottle. The filtered Asava
should be clear without froth at the top. It
should not become sour. The preparation has
the characteristics aromatic alcoholic odour.

7. Storage: they should be store in well stoppered
bottles or jar.
Examples:
Asava Aristha
• Arvindasava Abhyarista
• Kumaryasava Dasmularista
• Vasakasava vidangarista
• Bhringrajasva Ashokarista

8. Evaluation parameter:
• Determination of alcohol: Determination of
alcohol content on different specific gravity.
They are shows different ethanol content on
different specific gravity.