ASAVAS

Definition: Asavas are medicinal preparations made by soaking the drugs in powder form in a
solution of jaggery or sugar, for a specified period of time, during which it undergoes a process of
fermentation generating alcohol, thus facilitating the extraction of the active principles,
contained in the drugs.

• The alcohol generated also acts as preservative.

Method of Preparation:

• The required quantity of water, to which jaggery or sugar as prescribed in the formula is
added, is boiled and cooled.

• This is poured into the fermentation pot, vessel or barrel.

• Fine powders of the drugs mentioned in the formula are added.

• The container is covered with a lid and the edges are sealed with clay-smeared cloth
wound in seven consecutive layers.

• The container is kept either in a special room or in an underground cellar or in a heap of

paddy, so as to ensure that for the duration of fermentation, as far as possible, a constant
temperatures temperature is maintained or else may impede or accelerate the
fermentation.

• After the specified period, the lid is removed, and the contents examined to ascertain
whether the process of fermentation (Sandhana) has been completed.

• The fluid is first decanted and then strained after two or three days. When the fine
suspended particles settle down, it is strained again and bottled.

Precautions:

• If the fermentation is to be carried in an earthen vessel, it should not be new. Water should
be boiled first in the vessel.

• Absolute cleanliness is required during the process.

• Each time, the inner surface of the fermentation vessel should be fumigated with Pippali
churna and smeared with ghee before the liquids poured into it (in large scale
manufacture, wooden-vats, porcelain-jars or metal vessels are used in place of earthen
vessels.).

Characteristics:

• The filtered Asava should be clear without froth at the top.

• It should not become sour.

• The preparation has the characteristics of aromatic alcoholic odour.

• Preservation:

• Asavas can be kept indefinitely.

Prof SV Suresh Kumar

 • They should be kept in well stoppered bottles or jars.

Examples:

KANAKASAVA

Sl no Ingredients Botanical name Part Qty

1 Kanaka Datura metal Plant 192 g

2 Vasa Adhatoda vasica Roots 192 g

3 Madhuka Glycyrrhiza glabra Roots 96 g

4 Pippali Piper longum Fruits 96 g

5 Kantakari Solanum xanthocarpum Plant 96 g

6 Nagakesara Mesua ferrea Stamens 96 g

7 Sunthi Zingiber officinale Rhizomes 96 g

8 Bharangi Clerodendron serratum Roots 96 g

9 Talisapatra Abies webbiana Leaves 96 g

10 Dhataki Woodfordia fruticosa Flowers 768 g

11 Draksa Vitis vinifera Dried fruits 960 g

12 Jala Water 24.576 l

13 Sarkara Sugar 4.8 kg

14 Madhu Honey 2.4 kg

Preparation:
• Wash, dry and powder the ingredients numbered 1 to 9 of the formulation composition
and pass through the sieve number 44 to obtain coarse powder.
• Wash and clean the ingredients numbered 10 and 11 of the formulation composition.
• Add specified amount of water to the ingredient number 13 of the formulation
composition, allow to dissolve and filter through the muslin cloth
• Transfer the filtrate to a clean container; add Dhataki, Draksa, and coarsely powdered
other drugs.
• Seal the mouth of the container.
• Shift the container to the fermentation room and constantly check for the signs of
completion of fermentation process.
• Filter the fermented material through a clean muslin cloth.
• Pack in air tight containers.

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Description: Clear dark yellow colour liquid without frothing and significant sedimentation; with
aromatic odour and acrid taste.

Storage: Store in a cool place in tightly closed amber coloured bottle, protect from light and
moisture.

Therapeutic uses: cough; asthma; tuberculosis;

Dose: 15 -30 ml orally with equal amount of water after meals twice a day.

LOHASAVA

Sl no Ingredients Botanical name Part Qty

1 Loha churna Iron dust 192 g

2 Sunthi Zingiber officinale Rhizome 192 g

3 Marica Piper nigrum Fruits 192 g

4 Pippali Piper longum Fruits 192 g

5 Harithaka Terminalia chebula Pulp 192 g

6 Bibhitaka Terminalia belerica Pulp 192 g

7 Amlaki Emblica officinalis Pulp 192 g

8 Yavanika Trachyspermum ammi Fruit 192 g

9 Vidang Embelia ribes Fruit 192 g

10 Mustaka Cyperus rotundus Rhizome 192 g

s

11 Eranda Ricinus communis Roots 192 g

12 Dhataki Woodfordia fruticosa Flowers 960 g

13 Madhu Honey 3.072 kg

14 Guda Jaggery 4.8 kg

15 Jala Water 24.576 l

Prof SV Suresh Kumar

Preparation:

• Wash, dry and powder the ingredients numbered 2 to 11 of the formulation composition
and pass through the sieve number 44 to obtain coarse powder.

• Add specified amount of water to the ingredient number 14 of the formulation

composition, allow to dissolve and filter through the muslin cloth.

• Transfer the filtrate to a clean container; add Loha Bhasma, Madhu, Dhataki and coarsely
powdered other drugs.

• Seal the mouth of the container

• Shift the container to the fermentation room and constantly check for the signs of
completion of fermentation process.

• Filter the fermented material through a clean muslin cloth.

• Pack in air tight containers and allow for maturation.

Description: Clear, dark brown liquid without frothing and significant sedimentation; with
astringent taste.

Storage: Store in a cool place in tightly closed amber coloured bottle, protected from light and
moisture.

Therapeutic uses: Anemia, digestive impairment, splenic disease, cough, asthma.

Dose: 15 - 30 ml orally with equal amount of water after meals twice a day.

Standardization of Asavas

Asavas can be standardized using following parameters.

S No Test/parameter

1 Description-Colour, odour, taste

2 Determination of pH

3 Determination of Specific gravity

4 Determination of Total Solids

5 Determination of Alcohol content, test for methanol

6 Determination of Reducing sugar

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 7 Determination of Non-reducing sugar

8 Identification by TLC/HPTLC

9 Determination of Total acidity

10 Test for heavy metals-lead, cadmium, mercury, arsenic

11 Microbial contamination-total bacterial count, total fungal count

12 Test for specific pathogen-e-coli, salmonella, staphylococcus,

pseudomonas

13 Determination of Pesticide residue-organochlorine pesticides,

organophosphorus pesticides, pyrethroids.

Prof SV Suresh Kumar