Herbal Wine (Arishta)
Medically Reviewed by Ayuveda Clinical Team (Lead Medical Reviewer: Dr. Nitin Mohite, BAMS, MBA • Medical Logic Developer, UK • Clinical Profile • LinkedIn).
Mentioned as a therapeutic substance among whey, buttermilk, worry, purification, and staying awake.
Modern description
A general term for fermented herbal wines in Ayurveda, used for various therapeutic purposes depending on the specific ingredients. The self-generated alcohol acts as a medium for the active principles of the herbs.
Purpose
Mentioned as a therapeutic substance among whey, buttermilk, worry, purification, and staying awake.
Indications
- Digestive disorders
- Respiratory problems
- General debility
- Anemia
- Skin diseases
- As a tonic
- Post-delivery weakness
Karma
- Deepana (appetizer)
- Pachana (digestive)
- Vata-Kapha Hara (pacifies Vata and Kapha)
- Rochana (improves taste)
- Rasayana (rejuvenative)
- Medohara (reduces fat/cholesterol)
- Yakrituttejaka (liver stimulant)
Key ingredients
- Generally
- Arishta formulations include
- jaggery or sugar
- water
- and fermentation starters . The ratio varies depending on the specific Arishta
- a general proportion is often 1 part herbs
- 4-8 parts water
- and 1 part jaggery/sugar
- with a small amount of Dhataki flowers.
Adult dose
15-30 ml (1-2 tablespoons) once or twice a day.
Pediatric dose
5-10 ml
Preparation steps
- Decoction Preparation: Prepare a Kashaya (decoction) by boiling the specified herbs in water.
- Filtering: Filter the Kashaya through a muslin cloth to remove any solid particles.
- Sweetening: Dissolve jaggery (guda), sugar candy, or honey in the filtered Kashaya.
- Mixing: Mix well until the sweetener is completely dissolved, then filter again.
- Fermentation Initiation: Add a fermenting agent such as Dhataki flowers (Woodfordia fruticosa) or Madhuka flowers (Madhuca indica).
- Addition of Spices: Add Prakshepa Dravya, which includes specific spices like pepper, long pepper, clove, and cinnamon.
- Storage: Transfer the mixture into a fermentation vessel, traditionally made of earthenware, wood, or porcelain.
- Sealing: Seal the vessel with mud-smeared cloth to ensure it is airtight.
- Fermentation: Keep the vessel in a warm place, around 35 degC (e.g., buried in husk or hay), for 15 to 45 days, depending on the specific formulation.
- Filtering: After fermentation, filter the liquid through a muslin cloth.
- Storage: Store the Arishta in tightly sealed bottles in a cool, dry place away from direct sunlight.
Safety contraindications
- Those with known hypersensitivity to any of the ingredients.
- Severe uncontrolled diabetes.
- Severe liver conditions without medical supervision.
Related formulations
Classical & Scientific References
- Classical source treatise: Ashtanga Hridaya.
- Ayurvedic Formulary of India (AFI), Part I & II, Ministry of AYUSH, Government of India.
- Bhaishajya Ratnavali, Sharangadhara Samhita, and Sahasrayogam clinical guidelines.
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