Sandhana kalpana by Dr.Bankimchandra

Sandhana Kalpana
Dr.Bankimchandra S. J
Assistant Professor
Dept. of RS&BK
PIA, Parul University
Sandhana Kalpana by Dr.Bankimchandra

Nirukti of Sandhana
u Sandhāna- etimology:
स"धीयते य) इ+त स"धानम्।।
(SabdaKalpaDruma)
"Sandhana' the term literally means 'union', 'combination or restoring.
Here medicines are combined together and are allowed to be in the same
state for a specific time period.
This fermentation process facilitates the chemical and biochemical
reactions with breakage and reunion of the bonds in the preparation to
form a new compound

क
े वलं 'व'(यं वा भेषजा.ना0दसंयुतम्।
8चरकालि<थतं वै?यैः स.धानं पCरकDEतFतम्॥
(Paribhāsă-prabandha)
It is the process where in only the 'dravadravya' or
'dravadravya' along with other 'auşadha dravya' is put in a
selected vessel for a particular period to facilitate the process of
fermentation.
Defination of Sandhana:

!वेषु 'चरकाल-थं !0यं य2सि5धतं भवेत्।
आसवा<र=टभेदै-तु AोCयते भेषजो'चतम ्॥
(Sa. Ma Kha 10/1)
Sandhāna is the process of fermentation where the
'dravadravya' (kwātha, swarasa or liquid preparation), 'madhura
dravya' (jaggery, honey or sugar), 'praksepa dravya' (fine powders
of medicinal drugs) and 'sandhäna dravya' (dhātaki puspa,
madhuka puspa as fermentation initiators) are put together in an
inert vessel (mud pot) and sealed for a specified time period to
facilitate the process of fermentation Asava and arista are the
two major products of this process.

History of Sandhana Kalpana
u Desire for health and longevity has always brought out different novel
inventions by man because of the same man has tried to make the
drugs (either ausadhiya or āhārīya) more palatable and by all possible
means he has tried to preserve and use them for longer duration. In
other words he has tried to increase their shelf life as an ultimate
result of this quest 'sandhāna kalpanā' came into existence.
u Wine was discovered about 6,000 years ago in either Mesopotamia,
Palestine/Israel, now called Georgia. It originally fermented by
accident when native yeasts stuck to grapes stored in containers
turned the sugars in the grapes into alcohol.
u The ancient Egyptians refined the sciences of both grape growing and
winemaking and included wine in burial crypts for consumption in the
afterlife.

History of Sandhana Kalpana:
u In ancient India Madhya used in a religious context as one
component of propitiatory sacrifice to the Gods.
u Soma has been associated with Indra, the warrior God, and it
was drunk copiously at religious festivals in his honour.
u “Soma” and “Sura” were the two main alcoholic drinks, and
two Indian divinities had the same names. The former was
consumed chiefly by Brahmins during their conduct of devotional
rites and is reported often in Rig-Veda.

u Soma was considered to be an alcoholic beverage suitable for the
upper classes of humankind as well as the Gods. Many pleasant,
life-enhancing and health promoting effects were described as a
consequence of the use of Soma.
u On the other hand, the lower classes and castes of society,
especially the Kshatrya (warriors) were described as having
imbibed Sura as a relief for their physical hardships

u Medieval alchemical texts also mentioned fermented liquors and their
methods of preparation. Alcoholic liquors were classified into the
following categories depending on their applications in alchemical
operations:
1. Dasanapasani Sura: used in dyeing operations
2. Sarvacarani Sura: used in mixing operations of all kinds
3. Dravani Sura: used in dissolving substances
4. Ranjani Sura: used in dyeing operations
5. Rasabandhani Sura: used in binding mercury
6. Rasampatani Sura: used in distillation of mercury

Kautilya's Arthasastra listed a variety of liquors such as Medaka, Prasanna, Asava, Arista,
Maireya and Madhu
in Charaka Samhita also mentioned sources for making various Asavas and arista.
In Shuruta Samhita Madya is described as anesthetic agent.
In All Bhrihatrayi and Laghutrayi , Sandhana Kalpana is mentioned due to it’s greater
therapeutical value.
Macedonian colonies established in India by Alexander the Great produced wine on a large
scale and early European travellers had the opportunity to taste the famous wines of
Hyderabad, Surat, and Maharashtra.
Light on Ayurveda Journal, Winter 2008, Vol. VII, No. 2
AYURVEDA & ETHYL ALCOHOL: ENERGETICS, APPLICATIONS &
ABUSE
by
William Courson, BVS(A), D.Ayur., C.H.
Instructor & Dean for Institutional Development
Sai Ayurvedic College of Miami (Miami, Florida USA)

Fermentation
u Fermentation is the incomplete oxidation of 'sugar into 'ethanol'
and 'carbon dioxide' in the absence of oxygen, brought about by the
enzymes 'invertase' and 'zymase' secreted by 'yeast cells’.
u These enzymes present in the yeast added to the sweetening agent
diluted in liquid preparation, convert 'sugar' into 'glucose' and
'fructose' at first level
u Further they convert the 'fructose' into 'ethanol' and 'carbon dioxide
Ethanol here is the self generated alcohol.

STEPS I:
u C12H22O11 + H2O + invertase → 2 C6H12O6
STEP II :
u C6H12O6 → 2 C2H5OH + 2 CO2

What Happens During the Fermentation
Process?
Fermentation occurs in the absence of oxygen (anaerobic conditions), and in
the presence of beneficial microorganisms (yeasts, molds, and bacteria) that
obtain their energy through fermentation
During the fermentation process, these beneficial microbes break down sugars
and starches into alcohols and acids, making food more nutritious and preserving
it so people can store it for longer periods of time without it spoiling.
Fermentation products provide enzymes necessary for digestion. This is
important because humans are born with a finite number of enzymes, and they
decrease with age. Fermented foods contain the enzymes required to break them
down.
Fermentation also aids in pre-digestion. During the fermentation process, the
microbes feed on sugars and starches, breaking down food before anyone’s even
consumed it.

SIGNIFICANCE OF FERMANTATION
1. Sandhāna preparations contain self generated alcohol, which
acts as self preservative.
2. They are known to have infinite shelf life and they get better
and better with time in terms of their potency and sharpness
provided they are stored properly
3. Tīkşnādi gunas rendered by 'madya' helps in 'quick absorption'
and 'assimilation of the medicine.
4. As a result the 'bio-availability' and 'therapeutic efficacy' are
more in these preparations.

6. They preparations' kindle appetite' by stimulating the activity of
"digestive enzymes'.
7. The 'sweetening agents' used in these preparations adds to their
good palatable.
8. Some of the sweetening agents like 'jaggery', 'sugar', 'grapes',
'honey' etc used here are highly nutritive to the body.

Essential Ingredients:
u

Anukta mana
अनु$तमाना(र*टेषु /व/ोणे तुलां गुडम् । 9ौ/ं ;9पे= गुडादध@ A9ेपं दशमांशकम्।।
(Sha. Ma. Kha. 10/3)

Sandhana Vidhi
u Requirements and Pre procedures:
1.An appropriate 'sandhāna pātra' (classically mud pot), which is
completely inert is selected for the purpose.
2. Dhūpana of the 'sandhana pātra' is carried out using 'dhupana
dravya’before filling medicine into it.
3. Now, the 'pātra' is placed in husk to maintain the required
temperature and to protect the preparation from acute climatic
variations.

u Kashaya or other liquid preparation specified as 'dravadravya',
prepared as per classical reference.
u The specified sweetening agent is dissolved completely in the
prepared dravadravya.
u The mixture is filtered once after dissolving the sweetening
agent to get rid of impurities if present in it.
u The 'patra' placed in husk is carefully filled with this 'liquid
mixture and praksepaka dravya' and 'sandhāna dravya' are added
to it
u The 'patra' is kept undisturbed by temporarily closing its mouth
with a cloth and lid
u Meanwhile 'onset of fermentation' is observed for 3 to 5 days and
soon after fermentation onset the sandhi-bandhana (sealing) of
the pot is done.
u The vessel is left undisturbed for 15 to 30 days and later the
symptoms for completion of fermentation are looked for.

u 11. After confirming completion of fermentation, the vessel is
opened and the preparation is siphoned out
u 12. It is stored in clean airtight cans and checked for continued
fermentation for a fortnight or two.
u 13. Later they are packed in suitable containers with neat label
for further therapeutic use

Onset of fermentation :
1. Floating of prakşepaka dravya over the liquid.
2. Effervescence.
3. Hissing sound.
4. Mild alcoholic odor & taste.
5. Burning candle is put off.
6. Lime water turns milky white.

Completion of fermentation
1. Prakşepaka dravya will be sunk to the bottom.
2. No effervescence.
3. No hissing sound.
4. Strong alcoholic odor and taste.
5. Burning candle continues to burn.
6. Lime water test negative.

Sandhana Kalpana Factors:
u Vanaspatic dravya
u Decoction formation
u Water for Kwatha
u Utensil used for fermentation
u Suitable place for fermentation
u Suitable environment
u Sweet substances mixed in kwatha
u Addition of Fragrant substances
u Suitable time
u Addition of minerals
u Test for fermentation

The Vanaspatic dravya used in the formation
of fermented fomulations should be :
u Fresh
u Fulfiilled with Ras
u Guna
u Virya
u Vipaka
u They must not be dried, eaten by insects or having any
deformity or diseased.

Kwathartha Jal (Water for decoction) :
u For the formation of the fermented formulations the
water used in decoction should be clean and pure and
taken in the specified amounts only.

Kwatha (Decoction) formation :
u A course powder should be made with the kwatha dravya
and made to boil in water four times than the dravya and
reduced to one-fourth of it. Medium flame should be used
in order to get best decoction. The aim of decoction
formation is to add up all the main active ingredients of
herbs used into the water.

Sandhana Patra (Vessel for fermentation)
u In the ancients times the vessels made up of mud were used. Along with that those
made up of Sagwaana wood, stainless steel, durable plastic, cement tank, China
bone etc. are being used by big pharmacies nowadays according to the need.
u Due to formation of small amount of formulations and high possibility of breaking
down the vessels made of mud are not in use now.
u As plastic is not at all good for health and have a possibility of mixing up with
liquid, it should not be used.
u In the vessels made up of china clay pot, the quantity that can be made is very
small. So, such vessels are also not in common use.
u The best vessels for fermentation purpose is vessels made of stainless steel.
u In absence of stainless steel, vessels of Sagwaana wood or cement tanks can be
used.
u Also, it must be taken care that in the wooden vessels only one specific formulation
should be prepared. If different formulations are made in same wooden vessel, it
may deteriorate.
u The vessels after the formation of the product must be thoroughly cleaned.

Patra Samskara
Samanya Samskara Vishista Samskara
Ghrita Lepana
Dhoopana
Amlata Viridhi Samskara
Pralepana Samskara

Sandhana sthana (Place for fermentation)
u In the ancient Samhitas it is advised to burry the vessel
under the ground or in the hay straw. This can be easily
done for small vessels but in pharmacies where large
vessels are used there this is not possible. Hence, the
vessels there are placed in specially designed rooms with
a fixed temperature between 30°C to 35°C.

adequate environment for Fermentation
The temperature between 30°C to 35°C and Autumn and Spring
seasons are considered best for formation purpose.
•The winter and rainy seasons delay the process. Also, the herbs are
easily rotten in the rainy season.
•In cold places, such as Srinagar, Darjling, Masoori, Nanital etc. due to
very low temperature the process becomes tough.
•In Autumn and Spring seasons the process begins within 4 days and is
completed in about 20-25 days only.
•But nowadays temperature can be maintained easily through air-
conditioners and hence, seasons don’t matter a lot.

Madhur dravya (Sweetening agents)
u For improving the taste and shelf life of these
formulations, some sweetening agents are added. Jaggery,
sugar, honey etc. that too of good quality should be used.
If the sweetening agent will not be of good quality then
the fermented formulation will also not be good in taste.
u The sweetening agent must be added into the
fermentation vessel and mixed well.

Sandhana Dravya
u

Sugandhita dravya (Fragrant substances) :
u After the process of fermentation is over some prakshepa
dravyas(condiments) are added. These substances should
be powdered and added after the hissing sound stops
flowing out of the vessel. On adding them after the
process is finished, makes them to merge easily and
quickly.
u Dalchini, Choti ela, Tejpatra, Nagkesara,
lavanga, Jaatiphala, Jaavitri, Kesara, Karpura etc. are
powdered and mixed well into the prepared formulation
and the vessel is left covered for about 3-4 days and later
is filtered and packed.

Sandhana kaala(Fermentation Time) :
u The Ancient Aacharyas has decided the fermentation
period of about 30 days.
u This time can be varied according to the season or
temperature. Also, yeast can be added to fasten up the
process of fermentation.

Incinerated minerals (khanija bhasma) :
u The Varitar bhasma should be added after
the process is over.

•Sura maapan (Measuring alcohol)
Alcohol meter is used for the measurement of alcohol present in the
fermented formulation. This instrument has a measuring mark between 0-
100. The instrument is dipped in the solution to measure its alcohol
content.
Normally the quantity of alcohol in Asava-arishta is between 5-15%.
According to the drug administration law, the quantity of alcohol must not
exceed 12% .

Classification of Sandhana Kalpana :
Madhya Kalpana Shukta Kalpana
1.Asava and Arista
2.Sura
3.Sidhu
4.Varuni
1.Shukta
2.Tushambu
3.Sauvira
4.Kanjika
5.Sandaki

Madya- definitions:
बु#$ध लु(प*त याद #वयं मदका3र तदु5यते |
तमोगुण:धानं च यथा म#य सुरा?दकम् ॥
Sa. Pra Kha. 4/22
पेयेBमादक
ं लोक
ै DतBम#यमEभधीयते।
यथाः3रJटं सुरा सीधुरासवा्यमनेकधा ।।`
B. P. Sandhanavarga

Madya properties:
सवL MपNकरं म#यम(लं रोचनदOपनम्।
भेदनं कफवातQनं ह#यं बिDतMवशोधनम्॥
पाक
े लघु MवदाहयुJणं तीVणाEमिBWयबोधनम्।
MवकाEस सृJटMवYमू[ं णु तDय Mवशेषणम् ॥
सुुत सु ४५/१७१

म"य दोष:
साBWं Mवदा?ह दुगLBधं Mवरसं कृ Eमलं गुc ।।
अe#यं तcणं तीVणमुJणं दुभाLजनिDथतम् ।
अgपौषधं पयुLMषतमiय5छं Mपि5छलं च यत् ॥
त#वजLम् सवLथा म#यं kकिlच5छेपष च त#भवेत् ।
(Su. Sũ. 45/197-199)

सेवन यो,य म"य:
u.चरि2थतं जातरसं द8पनं कफवातिजत ् ।
>?यं @सAनं सुरCभ मEयं सेFयं मदावहम्॥

.चIकJसाथK म"य @योग :
Madya- benefits as medicine
हषLणं :ीणनं मQय भयशोकमापहम्।
:ागgnयवीयL:*तभातुिJटपुिJटवल:दम्।।
सािoवक
ै MवL$धव#युpiया पीतं Dयादमृतं यथा ।
(Ca.Su. 27/194-195)

Properties of Madya :
There are 10 qualities in Madya which are similar to that of poison except
the Ras and completely opposite to that of Ojas.
u Laghu
u Ushana
u Tikshana
u Sukshama
u Amla
u Vyavayi
u Aashu
u Ruksha
u Vikasi
u Vishada
u Vipaka : Laghu ; Vipaka : Ushana

Madya is beneficial in following diseases :
u Kasa (Cough)
u Swasa (Respiratory disorders)
u Hikka (Hiccups)
u Pratishaya (Common cold)
u Vibandha (constipation)
u Anaha (distention in abdomen)
u Aruchi (Anorexia)
u Vaman (Vomiting)
u Grahni (Irritable Bowel syndrome)
u Arsha (hemorrhoids)

1. Asava and Arista
What is the Difference between Asava and Arista ?
य" अप&वौषधा,बु/यां 1स"ध म"यं स आसवः ।
अ7र9टः &वाथसा<यः =यात् तयोमाAनं पलोिEमतम ्॥
(Sā. Ma. Kha. 10/2)

2.Sura
प3रपpवाBनसBधानसमुiपBनां सुरां जगुः॥
सुरामYडः :सBना Dयात् ततः काद(बरO घना।।
तदधो जगलो जेयो मेदको जगलाद घनः
पpवोऽसौ हतसारः Dयात् सुराबीज च kकYवकम॥।
(Sā. Ma. Kha. 10/5-6)

Definition
Sură is the liquid preparation obtained after complete
fermentation of properly cooked rice.
Its layers are;
1. Pasannā
2. Kādamari
3. Jagala
4. Medaka
5. Surābija/Bakkasa/Surākalka/Kinva.

Prasanna
Kadambari
Jagala
Medaka
Surabeeja

Properties of Sura
u Kasa
u Arsha
u Grahani
u Mutraaghata
u Stanya
u Raktakshaya hara
u Briamhana and Deepana

Sidhu
Types:

Definition
<नेय शीतरसः सीधुरप&व मधुरKवैः ।
1स"ध प&वरसः सीधुः स,प&वमधुरMयैः ।।
(SA. Ma Kha 10/4)
Sugarcane juice or any other madhura dravya
fermented without boiling is called as apakwa rasa
sidhu.
If a liquid is fermented after boiling, is called as
pakwa rasa sīdhu,

Properties of Apakwarasa Sidhu
According to Charakacharya:
u Jaraneeya (Digestive)
u Vibhandhagna (Laxative)
u Improves Swara, Varna
u Lekhana
u Shopa, Udara , Arshaghna

Properties of Pakwarasa Sidhu
According to Susrutacharya
u Improves Bala, Varna
u Shophagna
u Agnideepaka
u Hriddhya
u Ruchikara
u Kaphaja Arsha

Varuni
u य"ालखजु(ररसैः सि/धता सा 2ह वा5णी॥ (Sa. Ma. Kha 10/7)
u सुराव:वा5णी ल;वी पीनसा>मानशूलनुत् । (B. P. Sandhana)

u If 'tāla (tāda) rasa' or kharjura rasa' is put to fermentation in a mud pot for a
period of 2 or 3 days, the liquid inside undergoes fermentation on its own and
gains considerable alcoholic properties. This liquid is called as 'vāruni'.
u Note: Tāla (tāda) rasa' or kharjura rasa is collected by making an incision in
the trunk of these trees and tying a mud pot at the incised area overnight.
The exudate from trunk will be collected in the pot. In layman language
"vāruņi is called as tädi or nirā or 'sendhi' which is famous as an intoxicating
drink.

Varuni Properties
u Peenasa hara
u Adhmana hara
u Shoolagna

Shukta
कBदमूलफलादO*न सDनेहलवणा*न च ।
य[ WवेऽEभषूयBते तत् शुpतमEभधीयते।
Sa. Ma. Kha 10/7

or
एवमेयेIुशुKतं -या5मृMNवकासOभवं तथा।।
Sa Ma Kha 10/13

Chukra
IवनJटमLलतां यातं म?यं वा मधुर'वम्।
IवनJटः सि.धतो य<तु तNचुOमPभधीयते।
Sa. Ma. Kha. 10/89
If any fermented liquid (madya) or fermented madhura
drava (sugarcane juice, grape juice, gudāmbu etc)
become sour (amla) they are called 'vinasta’
If the process of fermentation takes place in this
'vinașta', the liquid obtained will be called 'cukra’.

Madhu Shukta:
ज"बीराणां फलरसः ./थैकः क
ु डवोि8मतम् ।।
मा=>क त? दातAयं पलैका DपEपलF /मृता।
एतदेकJकृ तं सवK मृदभाMडे च Oनधापयेत ्॥
यवा"भो मधुसंयुSतं T8गरगुडाि8वतम्।
धा8यराशी W?राW?/थं मधुशुSतमुदाहतम् ॥
Šä. Ma. Kha 10/9-11
मृदभा&डे
1 prastha 1 Pala
1 kudava

1 Prastha 1 kudava 1 Pala 1 Pala
Yava Kwatha Madhu Shunti Guda

Guda Shukta
गुडा%बुना सतैलेन क/दमूलफलै4तथा।
सि/धतं चा%लतां यातं गुडशु=त4तदु>यते।।
(Sa. Ma. Kha. 10/12)
If guda , ambu , taila, kanda , müla, phala,
Pushpa, etc are put to fermentation, the sour
fermented liquid obtained will be called
'gudaśukta

Tushambu and Sauveera
तुषाMबु सिAधतं Pेयम आमRवदCलतयवः ।
य2तु Uन2तुषै पWवैः सौवीरं सिAधतं भवेत ् ॥
(Sä. Ma. Kha. 10/13)

u
आम $वद'लत यवः
Sauveera

u क
ु gमाषधाBयमYडा?द सिBधतं कािlजक
ं Mवदुः
Sa. Ma. Kha. 10/14
Kulmāşa (kutsita māşa or ardhasvinna māşa), 'dhānya' (rakta-Sali/
şastika-śālī), 'manda' (rice cooked water) and any of the other drugs such
as kulattha, mülikā, jīrā, śunthī, mudga, haridrā, sarsapa, sindhava
lavana, suddha hingu etc are put together in suitable ratio in a clean
mud pot and sealed, This pot is kept undisturbed in a safe and warm
place for a week or more till amlatva is obtained.

KANJIKA
आशुधा8यं >ोZदत[च बालमूल8तु खMडशः ।
कृ तं ./थ^मतं पा?े जलं प?ाढक
ं =>पेत ्॥
तावत ् स8धाय संर>ेत ् यावत ् आ"ल`वमागतम् ।
काि[जक
ं तaु Dवbेयमेतत ् सवK? पूिजतम्॥
(V.P. Pra. Trtīya khanda 186-189)
Another Reference
Sida Cardifolia
Navara Rice
Shastika Shali
Bala Moola
Saindhava Lavana and
Shuddha Hingu
in Smaller quantity
And Other Drugs like
Kulattha, moolika
Jeera, Shunti, Masha,Mudga
Haridra etc in

SANDĀKI
सPडाकR सि5धता Sेया मूलक
ै ः साषVपाXदYभः।
(Sa. Ma. Kha 10/14)

Method of Preparation
The fermented sour liquid prepared by using 'mülika'
(tender radish), sarsapa' (mustard), saindhava lavana, jīraka,
śuddha hingu etc with 8 times of water is called as 'tusāmbu’,
All these drugs are put together in suitable ratio in a clean
mud pot and sealed. This pot is kept undisturbed in a safe and
warm place for a week or two.
Later the pot is opened to siphon out the amla dravya called
'sandäki".

Maireya:
आसव2य सुराया[च Eवयोरेक भाजने।
सAधानं तERवजानीयाAमैरेयमुभया.]तम् ॥
(Ca. Sü. 27/187; Cakrapăni Tika)
Equal parts of both sura and āsava are placed again for
fermentation to obtain maireya.

मैरेयं धातकRपु=पं गुडधा5याOलसंXहतम ् ॥
(V. P. Pra. Trtiya khanda 170)
The madya prepared along with
dhataki puspa, guda dhanya višesa is
called as maireya.

Properties of Maireya
ती^यः कषायो मदकृ Eदनांमकफगु`महत ् ।
कृ CममेदोUनलहरो मैरेयो मधुरो गु>ः ।।
(Su. Sü, 45/189)

Surasava Madhvasava
सुरासवः य? सुरयैव तोयकायK dJयते।
The spirituous liquid where
surā is used as liquid media for
fermentation instead of water
is called as surāsava.
The spirituous liquid prepared
using madhūka puspa as
fermentation initiator is called as
madhvāsava.
तीeण and छेदF
तीgमदो वातhनो वदनD.यः
Properties: Properties:
मधूकपुiपकृ तो मjवासवः।।
(Ca. Su. 27/187

Examples of Asava and Aristas

1. Ashokarishta
अशोक=य तुलामेकाOचतु"Kोणे जले पचेत् ।
पादशेषे रसे पूते शीते पलशत"वयम ्
द"या" गुड=य धात&याः पलषोड1शक
ं मतम ् ।
अजािजँ मु=तक
ं शुXठZ दा[युAपलफल^_कम ्।।
आ`ाि=थ जीरक
ं वासां चEदनOच aवbनcdपेत्।
चूणAbयवा पलांशेन ततो भाXडे bनधापयेत्।।
मासादू<वAOच पीवैनमसृgदरhजां जयेत्।
iवरOच र&तaपjाशkमEदािgनवमरोचकम ् ।
मेहशोथाmदकहर=वशोका7र9टसंcnतः ॥
(B. R. Pradara-rogādhikāra 66/111-114)

Ingradients:
u Kwätha dravya: Asoka twak- 1 tulā (5 kgs); water for
decoction-4 drona (48 Its): reduced to- 12 Its;
u Madhura dravya: Guda- 200 pala (9.6 kgs); Sandhāna
dravya: Dhätaki puşpa- 16 pala (768 gms)
u Praksepaka dravya: Roughly pounded 1. Krsna jiraka
2. Mustā 3. Sunthi 4 Dāruharidrā 5. Nilakamala 6.
Haritaki 7. Vibhitaki 8. Amalaki 9. Amra majja 10.
Jiraka 11. Väsä müla 12. Sweta candana- 1 pala (48
gms).

Method of Preparation
The coarse powder of 'asoka twak is taken in a vessel along
with 4 drona of water and Kwatha is prepared by reducing to
¼th and kept for self cooling
powdered Guda (jaggery) is added to self cooled kwatha, stirred
well and completely dissolved. The blend may be filtered once
to get rid of any physical impurities in the jaggary.
dhataki puspa is cleaned, dried under hot sun and kept ready.
The praksepaka dravya are roughly pounded to coarse powder
form and kept ready
Now jaggary dissolved kwatha is poured into the fermentation vessel first and
It is later added with the coarse powder of praksepa dravyas and dhätaki
puspa, The mixture is cautiously stirred and the vessel is kept undisturbed by
temporarily closing its mouth with a cloth and a lid for 3-5 days. Soon after
fermentation onset, the sandhi-bandhana of the vessel is done for 15-30 days

Indications of Ashokarishta:
u!वर
uमासादू*व+,चपी0वैनम असृ5दर 6जां
uर9त;प<
uअश>
uम?दाि5न
uअरोचकम ्
uमेह
uशोथा

Market available Samples

Dashamoolaristha:
प"य$ बृह)यौ गोक"टो /ब0वोऽि4नम7थकोऽरलुः ॥ पाटला का?मर@ चेCत दशमूलHमहोIयते।)
दशमूलाCन क
ु वLत भागैः पOचपलैः पृथक्॥ पOचQवंश)पलं क
ु यािIचSक
ं पौTकरं तथा।
क
ु याUVQवंश)पलं लोधं गुडूची त)समा भवेत्॥ पलैः षोडशHभधाUSी रQवसंयैदुUरालभा ।
ख^दरो बीजसार?च प`या चेCत पृथaयैः। अTटHभगुUcणतैः क
ु Tठं मिOजTठा देवदाf च ।
Qवडgगं मधुक
ं भाhगीं कQप)थोऽiः पुननUवा। चjयं मांसी Qkयgग?च साlरवा कृ Tणजीरकम ्।
/Sवृता रेणुका राmना Qपnपल@ oमुकः शठp। हlरqा शतपुTपा च पVमक
ं नागक
े शरम ् ।
मुmतHम7qयवः rृgगी जीवकषUभकौ तथा। मेदा चा7या महामेदा काको0यौ ऋVtधवृVtधक
े ।
क
ु याU)पृथ4VQवपHलकान् पचेV अTटगुणे जले। चतुथाuशं rृतं नी)वा मृVधा"डे सि7नधापयेत् ।
चतुःषिTटपलां qाiां पचे7नीरे चतुगुUणे॥ /Sपादशेषं शीतं च पूवUaवाथv श ्◌ृतं xiपेत्।
Vवा/Sंश)पHलक
ं iौqं दVयाVगुडचतुःशतम ्। /Sंश)पलाCन धातaयाः कgकोलं जलच7दनम ्।
जातीफलं लवgगं च )वगेलापSक
े शरम ्। Qपnपल@ चेCत सOचू""य भागैVUQवपHलक
ै ः पृथक्।
शाणमाSां च कmतूर@ं सवUमेकS Cनxiपेत् ॥ भूमौ CनखातयेVधा"डं ततो जातरसं Qपबेत्।
कतकmय फलं xin)वा रसं CनमUलतां नयेत्। 1. |हणीमftचं ?वासं कासं गु0मं भग7दरम ्।
वातjयाtधं iयं छ^दu पा"डुरोगं च कामलाम ् । क
ु Tठा7यशाHस मेहां?च म7दाि4नमुदराcण च ।
शक
U राम?मर@ं मूSकृ I~ं धातुiयं जयेत् ॥ कृ शानां पुिTटजननो व7•यानां गभUदः परः।
अlरTटो दशमूलायmतेजः शुoबलkदः॥ (Sā. Ma. Kha. 10/79-94)

Ingredients:
Kwatha dravya: The roughly pounded 1. Sáliparni 2. Prishniparni 3. Brhati 4. Kartakāri 5.
Gokşura 6. Bilva müla 7. Agnimantha mūla 8. Syonaka müla 9. Pătalā mūla 10. Gambhāri
mūla; each 5 pala (240 gms);
11. Citrakamüla 12. Puşkara müla; each 25 pala (1.2 kgs) 13. Lodhra wak 14. Gudüci; each
20 pala (960 gms); 15. Amalaki-16 pala (768 gms); 16. Durālabhā- 12 pala (576 gms); 17.
Khadira 18. Vijayasāra (asanasāra) 19. Haritaki; each 8 pala (384 gms); 20. Kusta 21.
Manjistha 22. Devadāru 23. Vidanga 24. Yaştimadhu 25. Bhärngi 26. Kapittha twak 27.
Vibhītaki 28. Punarnavā müla 29. Cavya 30. Jatāmārnsi 31. Priyangu puspa 32. Sārivā 33.
Krsna jiraka 34. Trivrt 35. Renukā bija 36. Rāsnā 37. Pippali 38. Kramuka (puga) 39. Sati
40. Haridrā 41. Satapuspă 42. Padmakastha 43. Nāgakeśara 4 Mustā 45. Indrayava 46.
Sunthi 47. Jivaka 48. Rsabhaka 49. Meda 50. Mahāmedā 51. Kakoli 52. Kşirakākoli 53.
Rddhi and 54. Vrddhi: each 2 pala (96 gms); (Total quantity of drugs: 12 kgs); Water for
decoction- 96 lts (8 times); Reduced to quarter- 24 Its;
55. Drākşā- 60 pala (2.8 kgs), Water for decoction- 11.2 Its (4 times); Reduced to- 3.7 Its
(1/3rd); Madhura dravya: 1. Honey- 32 pala (1.5 kgs) 2. Jaggery- 400 pala (19.2kgs);
Sandhana dravya: Dhātaki puspa- 30 pala (1.4 kgs)
Praksepaka dravya: The fine powders of 1. Kankola 2. Hribera 3. Jātiphala 4. Lavanga 5.
Twak 6. Sükşma elā 7. Tejapatra 8. Nägakeśara 9. Pippali, each 2 pala (96 gms); and 10.
Kasturi (mrgamada)- 1 sāna (3 gms)

Method of Preparation:
All the kwätha dravya are taken in a bigger decoction vessel along with 96 Its of water. The vessel
is placed over moderate fire, boiled, reduced to quarter (24 Its) and filtered into a clean wide
mouthed vessel.
In the similar way roughly pounded dräksä is taken in a decoction vessel along with 4 times of
water. The vessel is placed over mild fire boiled, reduced to 1/3 (3.7 Its), filtered and added with
the earlier decoction
After the decoction cools down, the mentioned quantity of guda jaggery) is roughly powdered,
added and stirred. When all the jaggery dissolves in the liquid, the blend may be filtered To the
filtrate, specified quantity of honey is added.
dhataki pushpa is cleaned and dried under sun. All the praksepa dravya are homogenously mixed.
All mixture is added in a Proper Sandhana Patra and cautiously stirred and the vessel is kept
undisturbed by temporarily closing its mouth with a cloth and a lid and observed for 3-5 days
Soon after fermentation onset, the sandhi-bandhana (sealing the mouth) of the vessel is done.
The vessel is left undisturbed for 25 to 30 days. confirming completion of fermentation
It is again siphoned out, mixed with 3 gms of kastūri, packed in suitable airtight containers,

Indications:
u lहणी
u अnoचं
u pवासं
u कासं
u गुqमं
u भग8दरम्
u वातAयाoधं
u >यं
u छZदr
u पाMडुरोगं
u कामलाम्
Øक
ु iठा
Øमेहा
Øम8दािtन
Øउदर
Øशक
K रामpमरFं
Øमू?कृ vwं
Øधातु>यं
Øकृ शानां पुिiटजननो
Øव8jयानां गभKदः
Øशुdबल.दः
Matra: 1 Pala, 3- 4 times a day
along with equal quantity of water,
after food

Market Available Samples:

Draksharista:
WाsातुलाधL #MवWोणे जलDय Mवपचेiसुधीः।
पादशेषे कषाये च पूते शीते Mव*नtsपेत्।
गुडDय #Mवतुलां त[ iवगेलाप[क
े शरम् ।
M:यuगुमL3रचं कृ Jणा Mवडuगं चे*त चूणLयेत्।
पृथpपलोिBमतै भागैDततो भाYडे *नधापयेत् ॥
समBततो घvट*यiवा Mपबेwजातरसं ततः ।
उरःsतं sयं हिBत कासyवासगलामयान् ।
Wाsा3रJटाzवयः :ोpतो बलकृ Bमलशोधनः ।
(Sa. Ma Kha. 10/69-73)

Ingradients:
u Draksa- 1/2 tula (2.4 kgs); Water for decoction
- 2 drona (24 ItS); reduced to- 1/4 (6 lts);
u Madhura dravya: Guda- 2 tulă (9.6 kgs):
u Praksepa dravya. The fine powders of 1. Twak
2. Süksma elä 3. Tejapatra 4. Nägakeśara 5.
Priyangu puspa 6. Marica 7. Pippali 8. Vidanga
9. Dhataki puspa; each 1 pala (50 gms);

Roughly pounded drāksa is taken in a bigger decoction vessel along with mentioned quantity of water
over mandagni kwatha is prepared
The decoction cools down, the mentioned quantity of guda (jaggery) is roughly powdered, added and
stirred and Filtered
The mentioned quantity of dhataki puspa is cleaned and dried. The prakşepa dravya are homogenously
mixed.
Now the jaggery dissolved decoction is carefully poured into the fermentation vessel. It is later added
with praksepa dravya followed by dhātaki puspa. The mixture is cautiously stirred and the vessel is kept
undisturbed by temporarily closing its mouth with a cloth and a lid for 3-5 days Soon after fermentation
onset, the sandhi-bandhana (sealing the mouth) of the vessel is done for 25- 30 days
The preparation is later siphoned out again, packed in suitable airtight containers neatly labeled and
dispensed

u The end product will be a dark reddish liquid with sweet-
sharp taste and alcoholic odour. Dosage, adjuvant and
therapeutic utility:
u One pala (48 ml) of the formulation is administered 3 to 4
times daily along with equal quantity of water after food;

Indications:
uउरःIतं
uIयं हि5त
u कास
u]वास
uगलामयान्
Matra: 1 Pala, 3- 4 times a day along with
equal quantity of water, after food
Ø बलकाराक
Ø मलशोधक

Kumaryasava:
सुपSवरससंशुyधं क
ु मायाKः प?माहरेत ् ॥ य`नेन रसमादाय पा?े पाषाणमृ8मये।
{ोणे गुडतुलां द|वा घृतभाMडे Oनधापयेत ् । मा=>क
ं पSवलोहं च ति/म8नधKतुलां =>पेत ्।
कटुW?क
ं लव~गं च चतुजाKतकमेव च।॥ oच?क
ं DपEपलFमूलं Dवड~गं गजDपEपलF।
चDवक
ं हपुषा धा8यं dमुक
ं कटुरोZहणी। म/ता फलW?क
ं रा/ना देवदाn Oनशाyवयम्।
मूव• मधुरसा द8ती मूलं पुiकरस"भवम् । बला चाOतबला चैव कDपकvछ
ु W?KकMटकम्।
शतपुiपा Zह~गुप?ी आकqलकमुZट~गणम् । पुननKवाyवयं लोधं धातुमाK=>कमेव च।
एषां चाधKपलं द|वा धातSया/तु पलाiटकम्। पलं चाधKपलं चैव पलyवयमुदाहतम् ।
वपुवKय:.माणेन बलवणाKिtनदFपनम् ॥ बृंहणं रोचनं वृiयं पDaशूलOनवारणम्।
अiटावुदरजान् रोगान् >यमुlं च नाशयेत ् ॥DवंशOतं मेहजान् रोगानुदावतKमप/मृOतम्
मू?कृ v•मप/मारं शुdदोष तथाpमरFम् । ‚d^म्ज रSतDपaं च नाशयेत ् तु न संशयः।

Ingredients:
Drava dravya: Kumāri patra swarasa: 1 drona (12 Its);
Madhura dravya: 1. Guda (jaggery)- 1 tula (4.8 kg); 2. Mākşika (horey
1/2 tula (2.4 kg)
Prakshepa dravya: 1. Loha bhasma- 1/2 tulā (2.4 kg); 2. Šunthiĩ 3.
Maric 4. Pippali 5. Lavanga 6. Twak 7.Sūksma elä 8.Tejapatra 9.
Nägakesara 10 Citraka müla 11. Pippali müla 12. Vidanga 13.
Gajapippali 14. Cavika 15 Hapuşă 16. Dhãnyaka 17. Kramuka (pūga)
18. Katukarohini 19. Mustā 20. Haritaki 21. Vibhitaki 22. Amalaki 23.
Rāsnā 24. Devadāru 25. Haridrā 26 Dāruharidră 27. Murvā 28
Yastimadhu (madhurasa) 29. Danti 30 Puşkaramüla 31. Balāmüla 32.
Atibalā 33, Kapikacchu 34. Goksura (trikantaka) 35. Satapuspa 36.
Hingupatri 37. Akallaka 38. Utingana 39 Sweta punarnavā 40. Rakta
punarnavā 41. Lodhra and 42. Maksika bhasma each 1/2 pala (24 g).
Sandhāna dravya: Dhätaki puspa- 8 pala (384 g)

An appropriate sandhäna pätra is selected; its dhūpana is carried out
Now, kumārī swarasa' is poured into the vessel. It is added with jaggery and stirred
well to dissolve it completely.
Honey and other prakşepa dravya are also added to the vessel followed by dhataki
puspa
The mixture is gently stirred and the vessel is kept undisturbed by temporarily
closing its mouth with cloth and a lid. The onset of fermentation is observed daily
for 3 to 5 days.
Soon after fermentation onset, the sandhi-bandhana (sealing) of the vessel is done.
Now, the vessel is left undisturbed for 15 days
After confirming completion of fermentation The preparation is later siphoned out,
filtered and packed in suitable airtight containers

Indication:
u बलवणाKिtनदFपनम्
u बृंहणं रोचनं वृiयं
u पिSतशूलOनवारणम्।
u अiटावुदरजान् रोगान्
u >यमुlं च नाशयेत ्
u DवंशOतं मेहजान् रोगानु
u उदावतKम
u अप/मृOतम् मू?कृ v•म
u अप/मारं
u शुdदोष
u अpमरFम् ‚d^म्ज रSतDपaं च नाशयेत ् तु न संशयः
Dose: 1 pala, half pala or 2 pala or based on age of patient

Takrarista
यमाEयामलक
ं पoया म7रचं ^_पलां1शकम ्।
लवणाbन पलांशाbन पOच चैक_ चूणAयेत् ।।
तpक
ं सासुतं जातं तpा7र9टं aपबेEनरः ।
दqपनं तpक
ं सासुतं शोथगुrमाशAःकृ 1ममेहोदरापहम ् ॥
(B. R. Grahanirogādhikāra 8/609-610)

Ingredients:
1. Ajamoda 2. Amalaki 3. Harītakī 4. Marica; all
these drugs are taken 3 pala (144 gms) each;
2. 5. Saindhava lavana 6. Sauvarcala lavana 7. Vida
lavana 8. Samudra lavana 9. Audbhida lavaņa;
each 1 pala (48 gms);
3. 10. Takra (sour butter milk)- 1 ādhaka (3.7 liters).

Method of preparation:
The fine powders of the drugs from 1 to 9 are added to the butter milk taken in an
appropriate vessel of fermentation.
The mixture is gently stirred and the vessel is placed undisturbed in a suitable place (husk
or dark room) to maintain the required temperature and to protect the preparation from
acute climatic fluctuations It is closed temporarily with a cloth and a lid.
Meanwhile onset of fermentation is observed daily for 2 to 3 days. Soon after
fermentation onset, the sandhi-bandhana (sealing the mouth) of the vessel is done.
Completion of the preparation may take 3 to 8 days for completion of fermentation.
As per season it takes around 3 days in grisma and Sarad rtu;
4 days in varşa rtu, 6 days in vasanta rtu; and 8 days in hemanta season The symptoms of
fermentation completion are looked for and after confirming them through all the
classical guidelines, the preparation is siphoned out

u The end product will be whitish in color
with amla-tikşna rasa.

Indication:
u शोथ
u गुgमा
u अशLः
u कृ Eम
u मेह
u उदरापहम् ॥
Dose: Half to one Pala

Chandanasava :

INGREDIENTS:
Shveta chandana (Santalum album), Netra bala (Vellariana indica),
Mustak (Cyperus rotundus), Gambhari (Gmelina arboria), Nilotpala
(Nymphaea stellata), Priyangu (Callicarpa macrophylla), Padmakh
(Prunus cerasoides), Lodhra (Symplocos racemosa), Manjishtha
(Rubia cordifolia), Rakta Chandana, Patha (Cissapelos pareira),
Chirayita (Swertia chirayita), Nyagrodha (Ficus bengalensis),
Pippali (Piper longum), Mulethi (Glycyrrhiza glabra),
Madhukpushpa (Madhuca indica), Rasna (Pluchea lanceolata),
Patola (Trichosanthes dioica), Kanchnar (Bauhinia variegata), Amra
(Mangifera indica), Mochrasa (Bombax malabaricum)-1 Pala
pala(each of the above ingredients),
Dhataki (Woodfordia fruticosa)-16 parts, Draksha (Vitis vinifera)-20
parts,
water -2 drona ,Sharkara (Sugar)-100 parts, Guda (Jaggery)-50
parts.

Indication:
Shukra meha(Night fall)
Bala Pushti dayaka
Hridhya
Agnideepaka

An appropriate sandhäna pätra is selected; its dhūpana is carried out
Sweta Chandana and remaining ingredients are added in 2 drone jala. It is added
with sharkara 1tula and Guda ½ tula and stirred well to dissolve it completely.
All the contents added to the vessel followed by adding the dhataki puspa
The mixture is gently stirred and the vessel is kept undisturbed by temporarily
closing its mouth with cloth and a lid. The onset of fermentation is observed daily
for 3 to 5 days.
Soon after fermentation onset, the sandhi-bandhana (sealing) of the vessel is done.
Now, the vessel is left undisturbed for 1 month.
After confirming completion of fermentation The preparation is later siphoned out,
filtered and packed in suitable airtight containers

Market available samples:

Sandhana kalpana by Dr.Bankimchandra

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