2. INTRODUCTION
लिह् आस्वादने । - avaleha nirukti
प्रकषेण अशनम्।
प्राश्यते इलत प्राशः।
Avaleha is a semisolid preparation of herbal drugs prepared in decoction or
extracts of different herbs by adding sweetening agents like jaggery , sugar
etc.
Chyavanaprashavaleha is one example.
• Chyavan – name of a sage + Prasha - drug or food stuff
Formulated by processing 48 ingredients , including AMALAKI which is the
world’s richest source of vit c .
PRAASA NIRUKTHI
12. METHOD OF PREPARATION
Preparation of Kashaya
16 parts of jala to the ingredients from 1 to 36 and reduced to ¼.
Preparation of amalaki
Amalaki is tied in a clean cloth and kept in the same vessel in which Kashaya is about to
prepare.
After reducing kashaya into ¼ ,it is filtered and kept aside.
Amalaki is taken out from the cloth in the Kashaya and removed its seed.
Preparation of avaleha
the seedless amalaki is fried in 12 pala of Taila and grita.
Then it is added to the Kashaya and kept on gas stove.
Add matsyandika to it and do paaka till it attains avaleha paka lakshana.
Then after attaining paka lakshana,take it down from the fire & add all prakshepa dravyas
one by one.
After cooling down , it is stored in a clean air tight container.
13.
14. OBSERVATION
• Amalaki on boiling in Kashaya becomes soft and can be deseeded easily.
• Kashaya took nearly 1 hr to reduce to 1/4th and is dark brownish coloured.
• While frying amalaka in grita and taila, the quantity reduced drastically .
Initially there were visible pieces , but with time it becomes paste like. At last
on complete frying , it become golden brownish sand like.
• Fried amalaki is added after attaining one thread consistency of Kashaya and
matsyandika.
• On addition of prakshepa dravya its consistency gets harder.
• Honey is added only when the whole mixture is cooled.
• The finished product obtained is semisolid consistency with blackish colour.
Minute pieces of amalaka is perceived while tasting.
15. PRECAUTION
• Fried amalaki should be added only after attaining one thread
consistency.
• Continuous stirring should be done while adding prakshepa dravyas
and madhu .
• Honey should be added only after the proper cooling of the mixture.
16. FINAL WEIGHT
• Weight before :- 5152g
• After :- 1222g
• Loss :- 3930 g
• Weight loss due to :
Frying of amalaki
Sticking into the vessel.
17. AVALEHA SIDDHI LAKSHANA
“ सुपक्व
े तन्तुमत्वां स्याद् अविेहो अप्सु मज्जलत।
द्धस्थरत्वां पीलडते मुद्रा गन्ध वणय रसोद्भवः॥ (शा.म.८।३) “
पाककालीन लक्षण पाकानन्तर लक्षण
तन्तुमत्वां द्धस्थरत्वां
अप्सु मज्जलत अङ् गुिी मुद्रा
गन्धवणयरसोद्भवः
20. MARKET AVAILABILITY
1. Dabur Chyawanprash
2. Zandu Chyawanprash
3. Himalaya chyavanaprasha
4. Baidyanath Chyawanprash
5. Organic India Chyawanprash
6. Patanjali Chyawanprash
7. Phalada Pure & Sure Organic
Chyawanprash
8. Hamdard Chyawanprash
9. Sri Sri Tattva Chyawanprash
10. Kottakkal Chyavanaprasam
11. Unjha Rajwadiprash(Rajwadi)
Gold Chyawanprash
12. Khadi Mauri Herbal
Chyawanprash
21.
22. RESEARCH ARTICLES
1. Chyawanprash: A Traditional Indian Bioactive Health Supplement :- by Rohit Sharma, Natália
Martins,Kamil Kuca,Ashun Chaudhary,Atul Kabra,Meda M. Rao,and Pradeep Kumar Prajapati --
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6571565/
2. Evaluation of Cyavanaprāśa on Health and Immunity related Parameters in Healthy Children: A Two
Arm, Randomized, Open Labeled, Prospective, Multicenter, Clinical Study :- Arun Gupta, Sunil Kumar,
Sanjeeva Dole,Shailesh Deshpande,Vaishali Deshpande,Sudha Singh,and V. Sasibhushan --
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5566825/
3. Chyawanprash: A review of therapeutic benefits as in authoritative texts and documented clinical
literature :- by D.B. AnanthaNarayanaa,Sharanbasappa Durga ,RamManohar, AnitaMahapatra
,A.R.Aramya -- https://doi.org/10.1016/j.jep.2016.07.078
4. Chyawanprash, An Ancient Indian Ayurvedic Medicinal Food, Regulates Immune Response in
Zebrafish Model of Inflammation by Moderating Inflammatory Biomarkers – by Acharya Balkrishna ,
Meenu Tomer,Moumita Manik,Jyotish Srivastava , Rishabh Dev,Swati Haldar,Anurag Varshney --
https://www.frontiersin.org/articles/10.3389/fphar.2021.751576/full
