Self-generated alcoholic preparations, prepared from decoction of the raw drug mixed with sugar to undergo fermentation.

1. Presented by
Sonali S Gadge
Assistant Professor
P R Patil Institute of Pharmacy, Talegaon (SP), Dist-
wardha-442202.
ASAVA and
ARISHTA

2. Table: Summary of Types of Ayurvedic formulations
Formulation Nature Preparation Standardization Examples
Arista Liquid Self-generated alcoholic
preparations, prepared from
decoction of the raw drug mixed
with sugar to undergo fermentation.
Alcohol content Ashokarista, Vidangrista,
Draksharista, Arjunirista,
Dasamoolarishtam,
Amruthaarishtam,
Kutajaarishtam, balarishtam,
Devadaarvarishtam
Asava Liquid Self-generated alcoholic
preparations, prepared from juices
of fresh plants or water soaked dry
drugs mixed with sugar to undergo
fermentation
Alcohol content Lohasava, Kumariasava,
Madhukasava, Drakshasava,
Patrangaasavam
Bhasma Solid Fine powder of a metal or substance
obtained by complete burning or
incineration.
Particle size and metal
content
Swarn Bhama, Mukta
bhasma, naga bhasma, Tamra
bhasma

3. Churna Solid Fine powder of drug
or drugs
Particle size Triphala churna,
Madhukaparni
Churna, Rasnandi
Churn, Ashwagandha
churna
Gutika Solid Pills prepared by
triturating fine powder
of drug with water or
binder
Uniformity in weight,
shape and size
Eladi gutika, Pranada
gutika, Dugdha vati
Lehya Semisolid Sugar based
preparations of drugs,
prepared by boiling
juice of the drug or its
decoction
Consistency Chyawanprash,
Draksavaleha,
Vasavaleha

4. ASAVA AND ARISHTA

6. Arishtas: are made with decoction of herbs in boiling water.
Asavas: are prepared by directly using fresh herbal juices.
These are unique liquid dosage forms that contain self-generated alcohol.
Arishta (Fermented Decoction) and Asava (fermented infusion) are considered as
a unique and valuable therapeutics in Ayurveda, due to their medicinal value,
sweet taste and easy availability.

7. Preparation
• Asava and arishta manufactured similarly with slight difference in starting
material.
• Absolute cleanliness is necessary for manufacture of these preparations.
• Earthen pot used for fermentation should be old and properly cleaned.
• Fumigation with pipali churna should be done along with smearing with ghee.
• According to Ayurvedic literature, self-generated alcohol acts as preservative so
these preparations come without expiry date.

8. Ingredients
1. The main herb mentioned in the formula
2. The source of carbohydrates (Sugar)is required for fermentation
(Canesugar/Jaggery/Honey).
3. Fermentation initiator provides inoculums for the fermentation to start. (The
inoculums of yeast comes from Woodfordia fruticosa, dhataki flowers)
4. The flavoring agents

10. The Fermentation Process
• During Autumn and Summer season, fermentation takes place in 6 days.
• In winter it takes 10 days.
• During rainy season and Spring, it takes 8 days.
• The fermentation vessel is left undisturbed for a month and then opened. The
medicine is filtered and taken for use.

12. Properties of Asava and Arishta
• Should be clear
• No foam should be produced
• Should not become sore on standing
• It has characteristic aromatic and alcoholic odor,
• They are moderately alcoholic (up to 12% by volume) and mostly sweetish with
slight acidity and agreeable aroma.

13. Shelf-life
• Much longer time.
Storage conditions
• Should be stored in air tight container.
• Narrow mouthed.
• Store in cool place, away from light.

14. Marketed Preparations
Asava Arishtas
Kumariasava Dasmoolarishta
Madhukasava Draksharishta
Punarnavasava Vidangrishta
Chandanasava Ashokarishta

15. Standardization of ASAVA and ARISHTA
Traditionally quality of Asava or Arishta is checked by absence of foam or
froth. It should be clear sour tasting liquid.
Organoleptic characters
Colour, odour, taste, PH, Foreign organic matter, Ash value (Total ash value, acid
insoluble ash, water soluble ash, sulfated ash), extractive value (alcohol soluble
extractive value), moisture content, physical content (melting point, boiling point,
refractive index, optical rotation, specific gravity, solid content, alcohol content)

16. Chemical evaluation can be performed by tests:
Alkaloids- Dragendroff’s test
Glycosides- Molish test
Flavonoids- Shinoda test
Phenolic-Lead acetate test
Tannins- Ferric chloride test
Steroids- Salkowski reaction
Amino acids- Ninhydrin test
Carbohydrates- Fehling’s test

17. Toxicological parameters
It involves checking of parameters like pesticides residue, presence of heavy metal
and microorganism.

18. Kumariasava preparation Compositions
Kuamri (Aloe Vera), Haritaki (Terminalia chebula), Jatamanasi, Clove, Long
Pepper, Chitrak (Plumbago zeylanica), Javitri (Myristica fragrance),
Kakatshringi (Pistacia chinensis), Bibhitaki (Terminalia belerica), Pushkarmul
(Inula racemosa), Loh Bhasma, Tamra Bhasma, along with jaggery, honey and
water.

19. Kumariasava is an alternative, tonic
haematinic indicated in Anemia,
enlargement of liver, constipation, fever,
cough, asthma,
Kumariasava is a liquid Ayurvedic
medicine used in the treatment of
gastritis, urinary tract disorders etc.
Kumariasavam contains 5 10 % of self
generated alcohol in it.

20. Arjunarishta Composition
Terminalia arjuna bark 4.80 kg, Vitisvenifera fruits 2.40 kg, Madhuka indica
flowers 0.96 kg, Woodfordia fruiticosa flowers 0.96 kg, Jaggery 4.80 kg, water
49.153 L.

21. It nourishes and strengthens the heart
muscles and promote cardiac
functioning by regulating blood
pressure and cholesterol.