Grape Ghee (Darakasa Ghrta)
A medicated ghee with grapes as a key ingredient, primarily used for improving strength, rejuvenation, blood quality, and pacifying Pitta dosha; likely useful in anemia (Pandu Roga).
Modern description
A ghee preparation with grapes, used to improve strength, rejuvenate, improve blood quality, and pacify Pitta dosha; useful in anemia, digestive issues and to improve overall health.
Purpose
To address anemia, improve strength and immunity, and pacify aggravated Pitta dosha.
Indications
- General debility, emaciation, fatigue, weakness, convalescence
- Post-illness recovery
- Improves strength and immunity
- May be used in certain respiratory conditions to soothe irritation
- Anemia (Pandu Roga)
- Hepatitis
- Fever
- Thirst
- Anorexia
Classical indications
- Pandu Roga (Anemia)
- Kamala (Jaundice)
- General Weakness
Karma
- Balya (strengthening)
- Vatahara (alleviates Vata)
- Pitta Shamaka (pacifies Pitta)
- Rasayana (rejuvenative)
- Brumhana (nourishing)
- Raktaprasadana (blood purifier)
Key ingredients
- Ghrita
- Water for decoction if needed
- Draksha fruit juice/decoction
Adult dose
5-10 grams (approximately 1-2 teaspoons) once or twice a day.
Pediatric dose
2.5-5 ml
Preparation steps
- Collect fresh, ripe grapes (Draksha)
- Remove the seeds from the grapes
- Grind the grapes to make a paste (Kalka)
- Melt cow's ghee (Go-Ghrita) in a pan
- Add the grape paste to the melted ghee
- Add water (usually 4 times the amount of ghee)
- Cook on low heat until all the water evaporates and only the ghee remains
- Ensure the ghee is properly infused with the properties of the grapes by checking for 'Ghrita Siddhi Lakshanas' (signs of proper ghee preparation)
- Filter the ghee through a clean muslin cloth to remove any remaining solids
- Store in an airtight container in a cool, dry place away from sunlight
Safety contraindications
- Avoid in conditions with severe Kapha aggravation or Ama (undigested toxins).