......

1. PIPPALYASAVA

2. SHOLKA
पिप्पली मरिचं चव्यं हरिद्रा पचत्रको घनः ॥
पिडङ्ग
ं कमुको लोध्रः िाठा धात्र्येलिालुक
उशीिं चन्दनं क
ु ष्ठं लिड्गं तगिं तथा ॥
मांसी त्वगेलाित्रं च पियङ् गुनागक
े शिम् ।
एषामधधिलान् भागान् सूक्ष्मचूर्णीक
ृ ताज्शुभान् ॥
जलद्रोर्णव्दये पिप्त्त्वा दद्याद् गुडतुलात्रयम्
िलापन दश धातक्या द्रािा षपििला भिेत् ।
एतान्येकत्र संयोज्य सृभ्द्द्राण्डे च पिपनपििेत्।
ज्ञात्वाssगतिसं तस्य िाययेदग्न्यिेिया ||
ियं गुल्मोदिं काशयध ग्रहर्णीं िाण्डुतां तथा ।
अशाधपस नाशयेच्छीध्रं पिप्पल्याद्यासिस्त्वयम्|
(Sa.Ma.Kha.Sandhana 10/30-35)

3. Ingredients Latin name Granthokt praman Modern Praman
Pippali Piper longum Half pala 24Gms
Marich Piper nigrum Half pala 24 Gms
Chavya Piper retrofractum Half pala 24 Gms
Haridra Curcuma longa Half pala 24 Gms
Chitrakmool Plumbago zeylanica Half pala 24 Gms
Musta Cyperus rotundus Half pala 24 Gms
Vidanga Embelia ribes Half pala 24 Gms
Kramuka Areca catechu Half pala 24 Gms
Lodhra Symplocos racemose Half pala 24 Gms
Patha Plantax orbicularis Half pala 24 Gms
Dhatri Embelia officinale Half pala 24 Gms
Selavaluka Prunus cerasus Half pala 24 Gms
Ushira Vertiveria zizanoides Half pala 24 Gms
Shweta chadan Santalum album Half pala 24 Gms
Lavanga Syzygium aromaticum Half pala 24 Gms

4. Tagar Valerina jatamansi Half pala 24 Gms
Jatamansi Nardostych jatamansi Half pala 24 Gms
Sukshma eka Elettaria cardamomum Half pala 24 Gms
Priyangu Aglaia elaeagnoidea Half pala 24 Gms
Tejapatra Cinnamomum tamala Half pala 24 Gms
Nagkeshar Mesus ferrea Half pala 24 Gms
Jala 2 drones 24 lit
Draksha Vitis vinifera Shashti pala 2.8 kg
Guda 3 tula 14.4 kg
Dhataki Woodfordia fruticosa 10 pala 480 Gms

5. METHOD OF PREPARATION
• 1. ALL THE PRAKSEPA DRAVYA ARE TRITURATED HOMOGENOUSLY.
• 2. DRAKSHA AND GUDA ARE COLLECTED, CLEANED AND ROUGHLY POWERED
• 3.DHATAKI PUSHPA IS CLEANED, DRIED AND KEPT READY.
• 4.AN APPROPRIATE SANDHAN PATRA (CLASSICALLY MUD POT) IS TAKEN AND IT'S DHUPAN IS CARRIED OUT USING DHUPANA DRAVYA AND KEPTIN
SUITABLE PLACE (DARK ROOM TO MAINTAIN TEMPERATURE.
• 5. SPECIFIC QUANTITY OF WATER IS TAKEN AND IT IS ADDED WITH POWDERED GUD AND STIRRED CAREFULLY TO DISSOLVE COMPLETELYAFTER
ITS COMPLETE DISSOLUTION, THE LIQUID IS FILTERED ONCE TO GET RID OF THE PHYSICAL IMPURITIES IN JAGGERY.
• 6. LATER THE FILTRATION IS POURED INTO THE FERMENTATION VESSEL.IT IS ADDED WITH MENTIONED QUANTITY OF DRAKSA, FINE POWDER OF
PRAKSEPA DRAVYA AND CLEANED DHAKTAKI PUSHPA,THE MIXTURE IS STIRRED AND THE VESSEL IS KEPT UNDISTURBED BY TEMPORARILY CLOSING
ITS MOUTH WITH CLOTH AND LID.
• 7. THE ONSET OF FERMENTATION IS OBSERVED DAILY FOR 3-5 DAYS.
• 8. SOON AFTER FERMENTATION ONSET THE SANDHIBANDHAN OF VESSEL IS DONE.
• 9.NOW THE VESSEL IS KEPT UNDISTURBED FOR 30 DAYS IN COLD CLIMATE . LATER THE SYMPTOMS OF FERMENTATION IS OBSERVED FAR.

6. DOSAGE AND INDICATIONS
• DOSAGE;
ONE PALA (48 ML) OF THE
FORMULATION IS GIVEN 2 TO 3 TIMES
DAILY AFTER FOODALONG WITH
EQUAL QUANTITY OF WATER, TAKING
INTO ACCOUNT THE ROGA BALA,
KOSTHA
• INDICATION;
KSAYA, GULMA ROGA, UDARAROGA,
KÄRSYA, GRAHANI, PANDU AND
ARSA. IN GENERAL PRACTICE
IT IS PROMINENTLY PRESCRIBED
APPETIZER AND ITONS

7. STANDARDIZATION OF ASAVA
• DESCRIPTION : COLOUR , ODUR
• PH
• ALCOHOL CONTENT
• SUGAR CONTENT
• ACID VALUE
• TLC PROFILE / GC PROFILE
• HEAVY METAL

8. RESEARCH ARTICLE
Singh, A., Singh, A. K., & Kumar, A. (2011). Pippalyasava and its indications in
diseases caused by poor digestion. Biomedical & Pharmacology Journal, 4(2),
259.
Singh, A., Singh, A.K. and Kumar, A., 2011. Pippalyasava and its indications in
diseases caused by poor digestion. Biomedical & Pharmacology Journal, 4(2),
p.259.
Singh A, Singh AK, Kumar A. Pippalyasava and its indications in diseases
caused by poor digestion. Biomedical & Pharmacology Journal. 2011;4(2):259.

9. MCQ
• LATIN NAME OF MARICHA......
A. PIPER NIGRUM B. PIPER LONGUM C. PIPER RETROFRACTUM. D. PIPER TAMALA
• REQUIRED AMOUNT OF WATER FOR PIPPALYASAVA IS .......
A. 3 DRONE. B. 2 DRONES. C. 4 DRONES. D. 5 DRONES
• DOSE OF PIPPALYASAVA IS......WHICH IS MENTIONED IN SHARANGDHAR SAMHITA MADHYAM KHANDA
A. 1 PALA. B. 4 PALA. C. 5 PALA. D. 6 PALA
• ACCORDING TO SHARANGDHAR,HOW MUCH DRAKSHA IS NEEDED FOR PIPPALYASAVA ?
A.SHASTI PALA. B. DASH PALA. C. PANCHA PALA. D. TRI PALA
• ACCORDING TO SHARANGDHAR ....... AMOUNT OF DHATAKI IS REQUIRED FOR PIPPALYASAVA
. A. 10 PALA B. 12 PALA. C. 5 PALA. D. 6 PALA