Critical study of the asavaishta preparations of brhatirayee
Journal name: Ancient Science of Life
Original article title: Critical study of the asavaishta preparations of brhatirayee
The ANSCI is a peer-reviewed, open-access journal focused on Ayurveda and traditional medicines. It publishes original research, reviews, and literary studies linking traditional knowledge with modern science, covering disciplines like botany, ethnomedicine, pharmacology, and clinical research.
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Original source:
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D. Joshi, C.B. Jha
Ancient Science of Life:
(A quarterly multi-disciplinary scientific research journal in Ayurveda)
Full text available for: Critical study of the asavaishta preparations of brhatirayee
Year: 1990
Copyright (license): CC BY-NC-SA
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Summary of article contents:
Introduction
The study examines the Asavarishta preparations of the Ayurvedic system of medicine, focusing on the detailed processes outlined in classical texts known as the 'Brhattrayee.' This literature, which includes the 'Caraka Samhita,' 'Susruta Samhita,' and 'Astanga Samgraha,' provides comprehensive guidelines on the constituents, proportions, and methods required for creating these fermented elixirs. Asavas and Aristhas, characterized by their therapeutic potency and palatability, have been significant in Ayurvedic practice since ancient times. The study aims to collate and analyze various vital aspects of Asavarishta preparations, including the materials involved in fermentation, the necessary equipment, the environmental factors impacting the process, and the chronological consistency of these techniques over the centuries.
Significance of Fermentation Process
One of the essential concepts examined in this study is the fermentation process, which plays a critical role in the creation of Asavarishta preparations. The fermentation involves mixing medicinal substances, sweeteners, and appropriate liquids in specially prepared containers made from either earthen materials or metals. The texts advise specific practices such as anointing these containers with ghee or honey, fumigating them, and placing them under controlled environmental conditions to facilitate successful fermentation. The duration of fermentation can vary, with ancient texts indicating a minimum of seven days, extending up to six months, influenced by the season and the specific preparation. This critical understanding of fermentation highlights the meticulous nature of Ayurvedic preparations and the knowledge base that existed in ancient Indian medicine regarding biochemical transformations and their implications for health.
Conclusion
In conclusion, the critical study of Asavarishta preparations through the lens of the Brhattrayee texts reveals a sophisticated understanding of the fermentation process pivotal to Ayurvedic medicine. These preparations combine various medicinal drugs, liquids, sweeteners, and additional fragrant components, demonstrating a complex interplay of ingredients and methods. Despite the absence of definitive proportions, the systematic approach documented in these classical texts showcases an ancient empirical knowledge aimed at enhancing therapeutic outcomes. Overall, this research contributes to appreciating the historical and scientific significance of Asavarishta in Ayurvedic medicine while offering insights that may help optimize contemporary practices.
FAQ section (important questions/answers):
What are Asavarishta preparations in Ayurveda?
Asavarishta preparations are fermented Ayurvedic formulations containing active medicinal ingredients, sugars, and liquids. They are known for their therapeutic benefits, better absorption, and prolonged shelf life due to the presence of self-generated alcohol.
What materials are required for Asavarishta preparation?
Key materials include medicinal drugs (herbal, mineral, or animal), liquids such as water and juices, sweet substances like jaggery and honey, and aromatic ingredients referred to as 'Praksepa dravyas' that enhance flavor.
How is the fermentation process conducted for Asavarishta?
The process involves mixing ingredients, placing them in appropriate containers, and keeping them in suitable conditions to allow fermentation. Duration varies, generally from seven days to six months, depending on preparation and environmental factors.
What types of containers are used for fermentation?
Fermentation containers are typically made from earth or metal like iron or copper. They must be well-prepared, cleaned, and often anointed with substances like ghee or honey to ensure effective fermentation.
Glossary definitions and references:
Scientific and Ayurvedic Glossary list for 鈥淐ritical study of the asavaishta preparations of brhatirayee鈥�. This list explains important keywords that occur in this article and links it to the glossary for a better understanding of that concept in the context of Ayurveda and other topics.
1) Asava (膧sava, 膧艣ava, Ashava, 膧s膩va):
Asava refers to a specific type of fermented preparation described in Ayurvedic texts. It is characterized by being primarily liquid and derived from various sources, often including fruits and herbs. Asavas are noted for their therapeutic benefits, enhanced absorption properties, and palatability due to the fermentation process.
2) Ashtanga (A峁ａ弓膩峁単a, Ashtan-anga):
Astanga refers to a group of texts in Ayurveda, particularly the 'Astanga Samgraha' and 'Astanga Hrdaya,' authored by the ancient physician Vagbhata. These texts systematically cover various aspects of Ayurvedic medicine, including diseases, treatments, and the principles of health, contributing significantly to the field's comprehensive understanding.
3) Caraka (C膩raka, C膩r膩ka):
Caraka is one of the foundational texts of Ayurveda, known as 'Caraka Samhita.' It provides detailed information on Ayurvedic principles, medical treatments, and the significance of diagnosis and patient care. It emphasizes the importance of a holistic approach to health and has been highly influential in Ayurvedic practice.
4) Yoga (Yog膩):
In the Ayurvedic context, Yoga refers to a formulation or recipe that combines multiple ingredients for therapeutic purposes. This term is frequently used in conjunction with Asavas and Aristhas, indicating specific combinations of herbs and substances intended to balance doshas and promote health.
5) Drug:
In Ayurveda, the term drug encompasses a wide range of substances used for medicinal purposes, including herbal, mineral, and animal-based products. Ayurvedic formulations, such as Asavaristhas, are composed of various drugs selected for their therapeutic properties and synergistic effects.
6) Dravya:
Dravya translates to 'substance' or 'material' in Ayurveda, referring to the active ingredients and components used in medicinal preparations. It includes plants, minerals, and other organic matter that are combined in specific ways to create effective therapeutic formulations.
7) Samhita (Sa峁僪it膩, Sa峁僪ita):
Samhita refers to a collection or compilation of Ayurvedic knowledge, encompassing texts that preserve ancient medical wisdom. Important Samhitas in Ayurveda include the Caraka Samhita and Susruta Samhita, which outline foundational concepts, practices, and therapeutic methods essential for Ayurvedic practitioners.
8) Substance:
In the Ayurvedic context, substance refers to any material that possesses therapeutic qualities and can be used in the formulation of medicines. This term encompasses various forms of drugs, such as herbs, minerals, and other preparations suitable for treating specific ailments.
9) Hridaya (H峁沝aya):
Hrdaya is associated with the text 'Astanga Hrdaya,' a significant Ayurvedic scripture that synthesizes knowledge from earlier texts and focuses on holistic treatment approaches. It addresses various aspects of health and disease, making it a critical reference for practitioners.
10) Prakshepa (Prak峁pa):
Praksepa refers to adjunct ingredients or components that enhance the efficacy of a preparation. In the context of Ayurvedic formulations like Asavaristhas, Praksepa dravyas often include fragrant and aromatic substances added to enhance flavor and medicinal properties.
11) Caraka-samhita (Caraka-sa峁僪it膩):
Caraka-samhita is one of the most revered texts in Ayurveda, focusing on the philosophy of medicine, diagnostic methods, treatment principles, and the importance of diet and lifestyle in maintaining health. It serves as a foundational reference for practitioners and scholars.
12) Ashtangahridaya (A峁ａ弓膩峁単ah峁沝aya, Ashtanga-hridaya):
Astanga-hrdaya is an authoritative text in Ayurveda that consolidates knowledge from previous texts, particularly focusing on the integration of various aspects of health science. It includes comprehensive descriptions of therapeutic methods and is key for understanding Ayurvedic practices.
13) Ashtangasamgraha (A峁ａ弓膩峁単asa峁僩raha, A峁ａ弓膩峁単asa峁単raha, Ashtanga-samgraha, Ashtanga-sangraha, Ashtangasangraha):
Astanga-samgraha is a key Ayurvedic text that organizes and distills extensive knowledge regarding medical theory and practice. Compiled by Vagbhata, it includes essential discussions on formulations, treatments, and the philosophies underlying Ayurvedic medicine.
14) Samgraha (Sa峁単raha, Sa峁僩raha, Sa峁僩r膩ha, Sangraha):
Samgraha refers to the gathering or compilation of knowledge within Ayurvedic texts. It highlights the systematic organization of information necessary for educating practitioners and ensuring the continuity of Ayurvedic medicine throughout generations.
15) Madhu:
Madhu refers to honey in Sanskrit, which is extensively used in Ayurvedic preparations for its sweetening properties and medicinal benefits. Honey is valued for its antibacterial and anti-inflammatory properties and is frequently included in various formulations to enhance efficacy and flavor.
16) Guda (Gu岣峚, Gu岣嵞�):
Guda is a type of jaggery, a traditional sweetener produced from sugarcane or palm. In Ayurveda, Guda is utilized in Asavarishta preparations for its sweetness and its ability to aid in digestion and absorption of herbal constituents, playing a vital role in many formulations.
17) Sushruta-samhita (Su艣ruta-sa峁僪it膩):
Susruta-samhita is a seminal work in Ayurvedic surgery and medicine authored by Susruta. It provides detailed information on surgical procedures, medicinal formulations, and the preparation of various herbal drugs, emphasizing the importance of surgical knowledge in healthcare.
18) Sandhana (Sandh膩na, Samdhana):
Sandhana refers to the fermentation process essential for preparing Asavas and Aristhas in Ayurveda. This process transforms raw materials into potent therapeutic beverages through the interaction of ingredients over time, emphasizing the importance of fermentation in enhancing drug efficacy.
19) Sharkara (艢膩rkara, 艢arkar膩, 艢arkara):
Sarkara denotes sugar or sweetener in Ayurveda, often referring to types of sugar derived from plants. In Asavarishta preparations, Sarkara serves both as a sweetening agent and as a medium to enhance the absorption of medicinal properties from the drugs used.
20) Ghrita (Gh峁泃a):
Ghrta, or ghee, is clarified butter commonly used in Ayurvedic medicine for its nourishing properties. It is frequently employed for anointing containers in herbal preparations and is also used as an ingredient due to its ability to enhance absorption and bioavailability of active compounds.
21) Honey:
Honey, referred to as Madhu in Ayurveda, serves multiple roles, including sweetening agent and therapeutic component. Its natural preservative properties, combined with its health benefits, such as soothing digestive issues, make it a popular ingredient in various Ayurvedic formulations.
22) Arshas (Ar艣a, Arsa, Arsha, 膧r峁, Ar艣as, 膧r艣a, Ar峁, Ars膩):
Arsa refers to a category of diseases in Ayurveda associated with metabolic disorders and digestive issues. It highlights the importance of understanding the digestive process and how it relates to the efficacy of formulations like Asavaristhas for managing such conditions.
23) Sutra (S奴tra):
Sutra is a term meaning 'thread' or 'line,' suggesting a concise statement or aphorism. In Ayurvedic texts, it refers to important maxims or guidelines that encapsulate basic principles of Ayurvedic practices, facilitating quick reference and understanding.
24) Patra (P膩tra):
Patra translates to 'container' or 'vessel' in Ayurvedic terminology, specifically referring to the vessels used for preparing medications. The choice and preparation of Patra are crucial, as they can influence the outcome of the fermentation process and the potency of the final product.
25) Ghi (Gh墨, Ghee):
Ghee, known as Ghrta in Ayurveda, is clarified butter valued for its health benefits, such as aiding digestion and enhancing the bioavailability of herbs. It is commonly used in various formulations, as well as for anointing the containers used for fermentation.
26) Prameha:
Prameha refers to a group of metabolic disorders in Ayurveda primarily affecting urinary function and sugar metabolism. Understanding this condition is essential for developing effective treatments, including the use of Asavas and other herbal formulations aimed at restoring balance.
27) Sugar:
Sugar denotes sweet substances used in Ayurvedic formulations, particularly those derived from plants. It plays a crucial role in enhancing the flavor of medicines and also aids in the absorption of active therapeutic ingredients in various preparations.
28) Medicine:
Medicine in Ayurveda encompasses not only herbal remedies but also lifestyle practices, dietary guidelines, and holistic approaches tailored to individual needs. It emphasizes the interconnectedness of body and mind in achieving optimal health.
29) Pippali (Pippal墨, P墨ppal墨, Pippalin):
Pippali, or long pepper, is an important herb in Ayurveda known for its digestive properties and ability to enhance the bioavailability of various drugs. Its inclusion in formulations can enhance overall effectiveness, particularly in respiratory and digestive health.
30) Grahani (Graha峁嚹�):
Grahani refers to the anatomical and functional aspects of the digestive system in Ayurveda. It involves understanding how digestion impacts health, thus guiding the formulation of treatments aimed at promoting digestive balance and overall well-being.
31) Cikitsa (Cikits膩):
Cikitsa translates to 'treatment' or 'therapy' in Ayurveda and encompasses the methodologies and practices used to address health conditions through herbal formulations, lifestyle modifications, and holistic interventions.
32) Barley:
Barley, referred to as Yava in Ayurveda, is significant for its nourishing and digestive properties. It is often used in the fermentation process, especially in the preparation of medicines like Asavas and also in traditional diets.
33) Water:
Water is a fundamental component in Ayurvedic preparations, often used as a solvent or base in concoctions and infusions. Its quality directly influences the efficacy of herbal therapies and complex formulations like Asavaristha.
34) Sura (Sur膩, S奴ra, 艢奴ra, Shura, S奴r膩):
Sura refers to a traditional alcoholic beverage in Ayurveda, often prepared through fermentation. Its significance lies not only in its cultural aspects but also as a base for certain medicinal preparations that leverage its properties for therapeutic applications.
35) Ritu (峁歵u):
Ritu denotes 'season' in Ayurveda, emphasizing the importance of seasonal changes on health and treatment. Switching formulations according to the Ritu is essential for aligning therapies with the body's needs throughout the year.
36) Grahanidosha (Graha峁嚹玠o峁, Grahani-dosha):
Grahani-dosa refers to disorders associated with the digestive system, particularly those impacting absorption and assimilation. Understanding these conditions is crucial for developing targeted treatments in Ayurveda, notably through the use of appropriate formulations and lifestyle adjustments.
37) Matsyandika (Matsya峁囜笉ik膩):
Matsyandika refers to a specific preparation in Ayurveda, especially related to herbal medicines. Its inclusion in Asavaristhas underlines the diversity of formulations derived from various ingredients, each with distinct therapeutic properties.
38) Knowledge:
Knowledge in the context of Ayurveda embodies the rich tradition of medicinal understanding, herbal lore, and holistic practices that have been developed and refined over centuries, ensuring effective treatments and health outcomes.
39) Ayurveda (膧yurveda, Ayus-veda):
Ayurveda is a traditional system of medicine originating in India that focuses on promoting health and well-being through the balance of body, mind, and spirit. It integrates diet, herbal remedies, and lifestyle practices to prevent disease and enhance overall health.
40) Sitopala (Sita-upala, Sitopal膩):
Sitopala is a type of sugar, particularly candy made from sugar and herbs, used in Ayurvedic formulations for its sweetness and soothing properties. It is often included to enhance palatability and effectiveness of medicines.
41) Candana (Candan膩, Camdana):
Candana, or sandalwood, is valued in Ayurveda for its aromatic and therapeutic properties, often used in formulations for its cooling effects and ability to soothe skin conditions. Its inclusion enhances the sensory appeal of various preparations.
42) Bhajana (Bhajan膩, Bh膩jana):
Bhajana refers to the act of preparing or processing in Ayurveda that involves specific methods to enhance the properties of the base materials. This concept is essential for ensuring that medicinal preparations maintain efficacy and quality.
43) Samyoga (Sa峁儁oga):
Samyoga refers to the combination or blending of different ingredients in Ayurvedic formulations. This concept underscores the importance of synergy among herbs, which can enhance therapeutic outcomes through carefully curated formulations.
44) Dhupana (Dh奴pana):
Dhupana refers to the process of fumigating containers or medicinal preparations in Ayurveda, often using aromatic substances to disinfect and purify. This practice ensures the integrity of the medicines and enhances their healing properties.
45) Bhavita (Bh膩vita, Bh膩vit膩):
Bhavita indicates the process of anointing or treating containers before use in Ayurveda, improving their efficacy for fermentation. This practice emphasizes the impact of preparation on the quality and therapeutic potential of the final product.
46) Madhuka (M膩dh奴ka, Madhuk膩, Madh奴ka):
Madhuka refers to the licorice plant, known for its sweetness and medicinal benefits. In Ayurvedic formulations, it is used for enhancing flavor and providing therapeutic effects, especially related to respiratory and digestive health.
47) Science (Scientific):
Scientific in the context of Ayurveda signifies the systematic and empirical study of herbal substances, treatments, and health practices. It highlights the blend of traditional wisdom with modern research methods to validate and enhance Ayurvedic knowledge.
48) Bhasma (Bhasman):
Bhasma denotes a specific form of medicated ash or calcinated material used in Ayurveda, often derived from minerals or herbs. It acts as a potent therapeutic agent in various formulations, emphasizing the holistic and alchemical aspects of Ayurvedic practice.
49) Lepana:
Lepana refers to the application of pastes or ointments in Ayurveda, often made from herbs or mineral substances. This topical application enhances the healing properties and absorption of medicinal ingredients directly through the skin.
50) Madhya (M膩dhya):
Madhya refers to alcoholic substances produced through fermentation. In Ayurveda, Madhya is recognized for its medicinal properties and is often utilized in various formulations for health benefits while also serving as a base in certain preparations.
51) Dhanya (Dhany膩, Dh膩nya, Dh膩ny膩, Dha峁噛a):
Dhanya refers to grains or cereals in Ayurveda, often recognized for their nutritional value. These food sources play a key role in balancing doshas and supporting overall health when included in dietary practices and preparations.
52) Draksha (Dr膩k峁Ｄ�):
Draksa refers to raisins or dried grapes, which are valued in Ayurveda for their sweetening properties and health benefits. They are often utilized in various medicinal formulations due to their nourishing and rejuvenating effects.
53) Kushtha (Ku峁ａ弓ha):
Kustha denotes skin disorders or ailments within Ayurvedic terminology. This term emphasizes the holistic perspective of Ayurveda, where skin conditions are addressed through both internal and external treatments, often including formulations using specific herbs.
54) Bhanda (Bh膩峁囜笉a, Bha峁囜笉a, Bhamda, Bhand膩):
Bhanda translates to 'pot' or 'container' in Ayurveda, referring to the vessels used in the preparation of medicines. The selection and treatment of Bhanda are critical for ensuring the purity and potency of the final medicinal product.
55) Khanda (Kha峁囜笉a, Khamda, Kh膩峁僤a):
Khanda denotes a form of sugar or jaggery in Ayurveda, often utilized for its sweetening properties. It is commonly used in various formulations, particularly for enhancing flavor and aiding in the better absorption of medicinal ingredients.
56) Drava (Drav膩, Dr膩va):
Drava means 'liquid' or 'fluid' in Ayurveda, referring to the liquid component essential for many preparations. In Asavaristhas, Drava plays a crucial role in facilitating the absorption of active ingredients, enhancing the overall therapeutic efficacy.
57) Agaru:
Agaru refers to agarwood, prized for its aromatic properties and used in Ayurvedic formulations for its therapeutic effects. Its inclusion not only enhances the fragrance but also provides various health benefits, especially for respiratory conditions.
58) Shukta (S奴kta, 艢ukta, Sukta, Su-ukta):
Sukta refers to a category of alcoholic preparations noted for their unique properties in Ayurveda. It emphasizes the diversity of fermented drinks and their specific uses in health, highlighting the importance of understanding different formulations.
59) Madya:
Madya translates to 'intoxicating liquid' and refers to alcoholic beverages in Ayurveda. Recognized for medicinal properties, these liquids are utilized in various formulations, aiming for therapeutic benefits while also acknowledging the need for responsible consumption.
60) Ghata (Gh膩峁�, Gh膩峁璦, Gh膩ta, Gha峁璦):
Ghata refers to a type of pot or vessel specifically used for preparing Ayurvedic medicines. The quality and treatment of Ghata are essential for ensuring the integrity of the fermentation and the effectiveness of the final product.
61) Pushpa (Pu峁a, Pu峁膩):
Puspa means 'flower' in Sanskrit and signifies the importance of floral components in Ayurvedic formulations. Flowers often carry unique medicinal properties that enhance the overall therapeutic effects of herbal preparations.
62) Dosha (Dosa, Do峁, Dos膩, Do峁Ｄ�, 岣宱s膩):
Dosa refers to an imbalance or disturbance in the body's constitution as understood in Ayurveda. It highlights the necessity of identifying imbalances and addressing them through appropriate dietary and therapeutic practices.
63) Sita (S墨t膩, 艢墨ta, S墨ta, Shita, S墨t膩, Sit膩, 艢ita, 艢墨t膩, Si峁璦, Si峁�):
Sita translates to 'cold' or 'cool' in Ayurveda, indicating substances or conditions that are cooling in nature. Understanding the concept of Sita is crucial for addressing heat-related imbalances through diet and herbal treatments.
64) Mula (M奴l膩, M奴la, Mu岣籥, Mu岣荒�):
Mula means 'root' in Ayurveda, referring to the underground part of plants used for therapeutic purposes. Roots are rich in active compounds and are often included in formulations for their medicinal properties.
65) Butter milk (Buttermilk):
Butter milk, referred to as buttermilk in Ayurveda, is acknowledged for its digestive benefits and cooling properties. It is often consumed to balance pitta dosha and is utilized in various medicinal preparations for effective treatment.
66) Madhuradravya (Madhura-dravya):
Madhura-dravya refers to sweet substances used in Ayurvedic formulations. These constituents are vital in enhancing flavor and promoting positive therapeutic outcomes while ensuring proper absorption of herbal ingredients.
67) Rasashastra (Rasa-shastra, Rasa艣膩stra):
Rasa-shastra is a specialized branch of Ayurveda that focuses on the properties and medicinal applications of metals, minerals, and alchemical processes. It plays a significant role in developing potent formulations that integrate material science with therapeutic practices.
68) Shalyatantra (艢alyatantra, Shalya-tantra, Shalyatamtra):
Salya-tantra is the branch of Ayurveda that deals with surgical procedures and techniques. It underscores the importance of surgical knowledge alongside herbal medicine, providing a holistic approach to treatment and health management.
69) Pippalimula (Pippal墨m奴la):
Pippali-mula refers to the root of long pepper, known for its potent medicinal effects. As a key herb in Ayurveda, it enhances digestion and is often included in various formulations to improve therapeutic efficacy.
70) Nyagrodhadi (Nyagrodha-adi, Nyagrodh膩di):
Nyagrodhadi refers to a specific group of herbs or medicinal plants recognized in Ayurvedic texts. These plants are valued for their therapeutic roles, underlining the diversity and specificity of medicinal knowledge in Ayurveda.
71) Kalpasthana (Kalpasth膩na, Kalpa-sthana):
Kalpasthana is one of the sections in Ayurvedic texts that deals with formulations, particularly focusing on the pharmaceutical preparations and methodologies to create effective medicines, including Asavaristhas.
72) Salasaradi (S膩las膩r膩di, Salasara-adi):
Salasaradi refers to a category of herbal combinations designated for specific therapeutic purposes. This classification helps Ayurvedic practitioners choose appropriate formulations tailored to individual health needs.
73) Acchasura (Acchasur膩, Accha-sura):
Accha-sura refers to a type of alcoholic beverage that holds medicinal significance in Ayurveda. Such preparations are often utilized in various contexts for their therapeutic benefits, emphasizing the role of fermentation in Ayurvedic practice.
74) Sauviraka (Sauv墨raka):
Sauviraka refers to a specific type of fermented beverage within Ayurveda. Recognized for its health benefits, this preparation showcases the diversity of alcoholic drinks that are integrated into therapeutic practices in the tradition.
75) Pushpasava (Pu峁膩sava, Pushpa-asava):
Puspasava refers to a type of preparation made from flowers in Ayurveda. These formulations leverage the unique properties of flowers, contributing to the vast repertoire of medicinal treatments available in Ayurvedic practice.
[Note: The above list is limited to 75. Total glossary definitions available: 136]
Other Science Concepts:
Discover the significance of concepts within the article: 鈥�Critical study of the asavaishta preparations of brhatirayee鈥�. Further sources in the context of Science might help you critically compare this page with similair documents:
Caraka-samhita, Sushruta-samhita, Ashtangasamgraha, Fermentation process, Ayurvedic system of medicine, Medicinal drug, Alcoholic preparations, Sweet substance, Sandhana process, Sandhana Patra, Duration of fermentation.
Concepts being referred in other categories, contexts and sources.