Profile
Settings
Refer your friends
Sign out
In Ayurveda, alcoholic drinks are used to cure ailments and re-energise the body. These drinks are therapeutic and are present in the form of asava and arishta. The alcohol content in these drinks is not very high, but they should be consumed in moderation.
All the alcohol content in these drinks are active ingredients that are strained and sieved later after fermentation. Generally, the amount of alcohol content in asava and arishta is about 5 to 10%. In this article, we will learn about the alcoholic content in asava and arishta.
Asava and arishta
Asava and arishta are two herbal drinks that produce ethanol during manufacturing. These drinks are made by soaking in herbs. This herb can either be in powder form or a decoction (often called Kasaya). Then these herbs are mixed with sugar or jaggery solution for some time until they dissolve completely.
During this period, the drink undergoes a fermentation process, which results in the production of alcohol. All the active ingredients present in the drink are sieved or removed. After the drink is prepared, it is kept as a preservative.
Manufacturing process of arishta
Arishta is prepared by adding finely powdered herbs and medicinal plants, after which a kasaya is made. In this kasaya, people add honey or jaggery to maintain its natural essence. All the ingredients that haven’t been dissolved are extracted, and filtered kasaya is kept in large containers for the fermentation process. Honey is heated and added to it during the process, as per the arishta recipe. All the powdered herbs and drugs added are listed in the praksepa dravyas. The container is kept closed with an earthen lid, and the edges are sealed in seven layers with a clay smeared cloth.
This jar is then kept in a specially curated room, beneath the underground cellar or sometimes in the paddy to get the right temperature for fermentation. If the desired temperature is not maintained, the decoction might get a rotten smell or taste bad.
After the fermentation process, the cover is removed, and the contents are checked to rule out any problems. Checking the completion of the process is called sadhana. The jar is opened after a few days, the drink is filtered, and decantation is done. All the drinks are stored in bottles.
Examples of arishta
Dasamoolarishtam: This is used to treat problems like cold and cough
Draksharishta: It is suitable for anaemic patients and throat infections
Saraswatarishtam: This is taken to enhance memory
Amritarishta: This is given to patients with fever
Arjunarishta: This is used for people with cardiac problems, colds, coughs, etc.
Ashokarishta: This is given to patients with haemorrhoids, heavy periods, fever, etc.
Process of making asava
The process of asava is a little bit different from the arishta. Here, the water is boiled at a specific temperature and cooled to add a certain amount of sugar or jaggery. Everything is added according to the recipe; the drink is stored in the same way as arishta. The jar is sealed with seven clay layers and stored at a cool temperature.
Examples of asava
Lohasavam: This is used for patients that have iron deficiency
Ushirasava: This is used for people with blood problems or UTIs
Amount of arishta and asava that can be consumed
When we talk about medicine doses, it is always advised to talk to a physician first. To know the correct dose, one should get the proper checkup, and then the treatment and its course are decided. The traditional dose of Asava and Arishta is about 48–96 ml. But, it can vary to about 50–100 mL each day, given once in the morning and the other at night. For kids or weaker patients, the same dose is diluted and administered.
Conclusion
This article discussed the alcohol content in the ayurvedic drinks, arishta and asava. These fermented drinks are made using medicinal plants and herbs. Arishta is in the form of fermented decoctions, whereas Asava is a fermented infusion made from herbs. These decoctions treat arthritis, digestion problems and bowel conditions.
