Fermented Infusions (Asavas)

Modern description

Fermented infusions that aid in the treatment of malabsorption syndrome and related digestive issues.

Purpose

Used in treatment of Grahani Dosha (malabsorption syndrome).

Indications

• Digestive weakness, loss of appetite, flatulence, abdominal distension. Specific Asavas are formulated for various conditions like anemia, cough, skin diseases, gynecological problems, etc. depending on the herbs used.

Classical indications

• Grahani Dosha

Karma

• Deepana (appetizer)
• Pachana (digestive)
• Rochana (improves taste)
• Vatanulomana (carminative)
• Sara (laxative - mild)

Key ingredients

• Generally includes
• Water
• Jaggery/Honey
• Dhataki flowers

Adult dose

15-30 ml (approximately 1-2 tablespoons)

Pediatric dose

5-10 ml (Adjusted based on age and condition)

Preparation steps

• The required quantity of water, to which jaggery or sugar as prescribed in the formula is added, is boiled and cooled.
• This is poured into the fermentation pot, vessel or barrel.
• Fine powders of the drugs mentioned in the formula are added.
• The container is covered with a lid and the edges are sealed with clay-smeared cloth wound in seven consecutive layers.
• The container is kept either in a special room or in an underground cellar or in a heap of paddy, so as to ensure that for the duration of fermentation, as far as possible, a constant temperature is maintained.
• After the specified period, the lid is removed, and the content examined to ascertain whether the process of fermentation (Sandhana) has been completed.
• The fluid is first decanted and then strained after two or three days. When fine suspended particles settle down, it is strained again and bottled.

Safety contraindications

• Contraindicated in conditions like diarrhea, dysentery, bleeding piles, ulcerative colitis, and peptic ulcers.