Suramantha (Suramanatha)
Suramantha is a fermented preparation traditionally used in the treatment of skin diseases and to improve digestion.
Modern description
Suramantha is a fermented preparation traditionally used in the treatment of skin diseases and to improve digestion.
Purpose
Used to improve digestion and treat skin diseases.
Indications
- Loss of appetite
- Indigestion
- Abdominal distension
- Fatigue
- Weakness
- Infertility (Shukra Kshaya)
- Vata imbalance
Karma
- Deepana (appetizer)
- Pachana (digestive)
- Vata-anulomana (carminative)
- Shukrala (aphrodisiac)
- Balya (strengthening)
Key ingredients
- Based on common usage and similar named formulations
- Suramantha is likely a fermented preparation. Inferred ingredients
- Jaggery
- Water
- Dhataki flowers - quantity proportionate to desired strength and fermentation. Other herbs like Ginger (shunti)
- Black pepper
- Pippali may be added in small quantities for flavour and medicinal action.
Adult dose
25-50 ml
Pediatric dose
10-20 ml
Preparation steps
- Collection of raw materials: Procure authentic raw materials.
- Cleaning and processing: Clean and process the ingredients as per classical guidelines.
- Preparation of Kashaya (Decoction): Prepare a decoction of prescribed herbs.
- Adding jaggery/sugar: Add jaggery or sugar to the kashaya.
- Adding Prakshepa dravyas (Powdered herbs): Add the specified powdered herbs.
- Fermentation: Transfer the mixture to a fermentation vessel, seal it, and keep it in a warm place for the specified period (usually 15-30 days).
- Monitoring fermentation: Regularly monitor the fermentation process.
- Filtration: After completion of fermentation, filter the liquid.
- Storage: Store the filtered Suramantha in a clean, airtight container in a cool, dry place.
Safety contraindications
- Pregnancy, lactation, and severe medical conditions.