Raisin Wine (Draksha Arishta)
Consumption of raisin wine after eating meat can help prevent tuberculosis, if done skillfully.
Modern description
Raisin wine consumed after meat is believed to help prevent tuberculosis by improving digestion and nourishment.
Purpose
Consumption of raisin wine after eating meat can help prevent tuberculosis, if done skillfully.
Indications
- General weakness, fatigue, loss of appetite, Vata imbalances, anemia (Rakta Kshaya), cough, asthma (in specific formulations with added herbs). Used as a nourishing tonic and cardiac stimulant.
Classical indications
- Prevention of tuberculosis
- General debility
- Respiratory ailments
Karma
- Deepana
- Pachana
- Vatahara
- Balya
- Hridya
Key ingredients
- Dried raisins
- water
- jaggery
- Dhataki flowers
- cloves
- cinnamon may be added in small quantities.
Adult dose
15-30 ml (approximately 1-2 tablespoons) once or twice daily.
Pediatric dose
5-10 ml (under medical supervision)
Preparation steps
- Collection of Raisins: Obtain high-quality raisins (dried grapes).
- Preparation of Kashaya (Decoction): Boil raisins in water to create a decoction.
- Addition of Jaggery/Sugar: Add jaggery or sugar to the decoction.
- Fermentation: Introduce a fermentation starter (yeast or older Arishta).
- Sealing and Storage: Seal the mixture in an airtight container and store in a warm place for fermentation.
- Monitoring Fermentation: Monitor the fermentation process (typically for 15-30 days).
- Filtration: Filter the Arishta to remove solid particles.
- Bottling: Bottle the finished Raisin wine (Draksha Arishta).
Safety contraindications
- Pregnancy (unless specifically prescribed)
- Severe liver disease
- Acute inflammatory conditions