Definition
Arishtas and Asavas are fermented liquid preparations.
Asava is generally prepared from fresh herbal juices or watery extracts without boiling.
Arishta often starts with a decoction of herbs that is subsequently fermented.
General Preparation Steps
Decoction or Infusion (for Arishtas)
Selected herbs are boiled in water until the volume reduces to a specified quantity, forming a concentrated decoction (Kashaya).
For Asavas, if fresh juice is used, the boiling step may be skipped.
Addition of Sweeteners
Traditionally, jaggery, honey, or sugar is added to provide the substrate for fermentation by microorganisms (often naturally present on the herbs or introduced from the environment).
This mixture is then transferred to a fermentation vessel (often earthen or glass in modern practice).
Fermentation
The vessel is sealed and kept in a warm place for a prescribed duration (ranging from days to weeks) to allow fermentation.
Natural or added yeast/bacteria metabolize the sugars into alcohol, which acts as a preservative and solvent for extracting active constituents.
Filtration and Maturation
After fermentation, the liquid is filtered to remove residual solids.
The filtrate is stored and may undergo further maturation, improving taste and therapeutic potency.
Standardization of Arishtas and Asavas
Organoleptic Evaluation: Color, aroma, taste (traditional checks).
Alcohol Content: Usually in the range of 5–12% v/v. Measured to ensure consistency.
pH and Specific Gravity: Indicate proper fermentation and strength.
Phytochemical Profiling: TLC, HPTLC, or HPLC to confirm presence of characteristic marker compounds.
