Ashtashata (Asatasata)

Modern description

An Arishta formulation used to alleviate edema, constipation, and diseases caused by Kapha and Vata, while enhancing digestive fire.

Purpose

Eliminates edema, constipation, and diseases caused by Kapha and Vata, and increases digestive fire.

Indications

• Given the broad range of potential ingredients, the indications are also broad. Common uses include: Neurological disorders, Musculoskeletal problems, Weakness and fatigue, Skin diseases, Respiratory ailments, Digestive disorders. Specific applications would depend on the selected herbs and intended doshic impact.

Classical indications

• edema
• constipation
• diseases caused by Kapha
• diseases caused by Vata

Karma

• Vatahara (Pacifies Vata), Balya (Strengthening), Rasayana (Rejuvenating), Vrishya (Aphrodisiac), Pustikara (Nourishing). Specific actions will be dictated by the selection of the 108 herbs.

Key ingredients

• the most plausible is an elaborate medicated oil or Ghrita
• and this is a potential ingredient list representative of the CLASS
• Ashwagandha
• Shatavari
• Based on common usage
• 'Ashtashata' likely refers to formulations using 108 ingredients. Without more context
• a definitive single 'classical' formula is impossible. However
• Yashtimadhu
• Amalaki
• Bibhitaki
• Haritaki
• Daruharidra
• Manjistha
• Musta
• Ushira
• Chandana
• Tagara
• Ela
• Tejapatra
• Nagakesara

Adult dose

Oil: 5-15 ml, orally or for external application. Ghee: 5-10 g, orally. Adjust based on patient's age, strength, and digestive capacity.

Pediatric dose

5-10 ml

Preparation steps

• Collection of Herbs: Gather all 108 herbs as per the formulation requirements, ensuring they are of good quality and properly identified.
• Cleaning and Drying: Clean the herbs to remove any dirt or impurities. Dry them thoroughly under shade to retain their potency.
• Coarse Powdering: Grind each herb separately into a coarse powder using a traditional mortar and pestle or a mechanical grinder.
• Mixing: Combine all the powdered herbs in the specified proportions in a large, clean container.
• Fermentation: Add jaggery (or sugar, as per the traditional recipe) and water to the herbal mixture. Ensure the jaggery is of good quality and free from impurities.
• Sealing: Transfer the mixture into a fermentation vessel (earthen pot or wooden vat) that has been sterilized. Seal the vessel tightly, leaving some space for gas to accumulate during fermentation.
• Incubation: Store the fermentation vessel in a warm, dark place for the specified period (typically 15-30 days), allowing the fermentation process to occur naturally.
• Monitoring: Regularly check the fermentation process. Release any excess gas that accumulates in the vessel to prevent it from bursting.
• Filtration: Once the fermentation is complete, carefully filter the Arishta through a clean cloth to remove any solid particles or sediments.
• Quality Control: Analyze the filtered Arishta for its alcohol content, clarity, and other quality parameters to ensure it meets the required standards.
• Bottling: Transfer the Arishta into clean, sterilized bottles and seal them properly to prevent contamination.
• Storage: Store the bottles in a cool, dark place away from direct sunlight to maintain its potency and shelf life.

Safety contraindications

• Pregnancy
• Breastfeeding
• Severe Kidney Disease