Great Panchamula Wine (Mahapanchamula Wine)
Medically Reviewed by Ayuveda Clinical Team (Lead Medical Reviewer: Dr. Nitin Mohite, BAMS, MBA • Medical Logic Developer, UK • Clinical Profile • LinkedIn).
Specific wine preparation for those who consume Mandukaparni etc.
Modern description
Fermented preparation made with Mahapanchamula, used to stimulate digestion and alleviate Vata imbalances, specific to dietary needs.
Purpose
Specific wine preparation for those who consume Mandukaparni etc.
Indications
- Inflammatory conditions
- Vata disorders
- Digestive weakness
- Pain
- Cough
- Asthma
- General debility
- Post-partum care (especially for Vata imbalance)
- Fevers related to Vata-Kapha
Classical indications
- Mandagni (digestive impairment)
- Shoola (pain)
- Kasa (cough)
- Shwasa (asthma)
Karma
- Vatahara
- Kapha-vatahara
- Deepana
- Pachana
- Shoolahara
Key ingredients
- Dashamoola (Bilva, Agnimantha, Gambhari, Patala, Shalaparni, Prishnaparni, Brihati, Kantakari, Gokshura
- Mridvika (Raisins
- Dhataki flowers (Woodfordia fruticosa
- Jaggery (Guda
- Water
Adult dose
12-24 ml, once or twice daily
Pediatric dose
Not generally recommended for children
Preparation steps
- Collection of herbs of Mahapanchamula.
- Coarsely powder the ingredients.
- Boil the herbs in water to create a decoction.
- Filter the decoction.
- Add jaggery or sugar to the filtrate.
- Allow natural fermentation to occur for a specified period (typically 15-30 days).
- Monitor fermentation process.
- Filter the Asava after fermentation.
- Check quality control parameters.
- Pack and store appropriately.
Safety contraindications
- Avoid in conditions of severe Pitta aggravation, acute inflammatory conditions of the gut, and pregnancy.
Related formulations
Classical & Scientific References
- Classical source treatise: Sushruta Samhita.
- 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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