Arishtas and Asavas are Ayurvedic fermented liquid preparations made from herbs for enhanced absorption and therapeutic efficacy.
Definition of Arishtas and Asavas
- Arishtas and Asavas are fermented liquid preparations.
- Asava is generally prepared from fresh herbal juices or watery extracts without boiling.
- Arishta often starts with a decoction of herbs that is subsequently fermented.
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General Preparation Steps
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Decoction or Infusion (for Arishtas):
- Selected herbs are boiled in water until the volume reduces to a specified quantity, forming a concentrated decoction (Kashaya).
- For Asavas, if fresh juice is used, the boiling step may be skipped.
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Addition of Sweeteners:
- Traditionally, jaggery, honey, or sugar is added to provide the substrate for fermentation by microorganisms (often naturally present on the herbs or introduced from the environment).
- This mixture is then transferred to a fermentation vessel (often earthen or glass in modern practice).
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Fermentation
- The vessel is sealed and kept in a warm place for a prescribed duration (ranging from days to weeks) to allow fermentation.
- Natural or added yeast/bacteria metabolize the sugars into alcohol, which acts as a preservative and solvent for extracting active constituents.
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Filtration and Maturation
- After fermentation, the liquid is filtered to remove residual solids.
- The filtrate is stored and may undergo further maturation, improving taste and therapeutic potency.
Standardization
- Organoleptic Evaluation: Color, aroma, taste (traditional checks).
- Alcohol Content: Usually in the range of 5–12
- pH and Specific Gravity: Indicate proper fermentation and strength.
- Phytochemical Profiling: TLC, HPTLC, or HPLC to confirm presence of characteristic marker compounds.
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