CLASS : B.Sc.

II YEAR

SUBJECT: MEDICINAL PLANT

UNIT I

TOPICS:-

1.1 Introduction and Brief History of Ayurvedic Therapy

● According to Ayurveda definition, "Ayurveda is a traditional Hindu method of medicine focused on the concept of bodily system
equilibrium and uses diet, herbal therapy, and yogic breathing," according to the Atharva Veda,the last of the four Vedas.
● Ayurvedic spelling is derived from the Sanskrit terms 'ayus', which means 'life,' and ‘veda,' which means 'science,' so Ayurveda
literally means 'science of life.’
● Over the course of two centuries, Ayurvedic treatments have changed and developed medicines, special diets, meditation, yoga,
relaxation, laxatives, enemas, and medical oils. Complex herbal ingredients, minerals, and metal substances are widely used in the
preparation of ayurvedic medicines.
● Surgical procedures such as rhinoplasty, kidney stone extractions, sutures, and foreign object extraction were also taught in ancient
Ayurvedic texts.

Who Invented Ayurveda?

Dhanvantari was the founder of Ayurveda. Dhanvantari, the Hindu god of medicine and former king of Varanasi, is a manifestation of Lord
Vishnu. In the Puranas, he is referred to as the Ayurvedic god. He emerged from the Ocean of Milk with the nectar of life during the Samudra
Manthan. According to these legends, India was the Ayurveda country of origin.

History of Ayurveda

● The history of Ayurveda can be traced back to about 6,000 BCE, when it started as an oral practice, according to modern Ayurvedic
sources.
● Some elements of Ayurveda have been around since the Indus Valley Civilization.
● The Vedas gave rise to the first known forms of ancient Ayurveda as medical texts. In Vedic tradition, Ayurveda is an upaveda or
auxiliary knowledge discipline.
● The origins of Ayurveda can also be found in the Atharvaveda, a series of 114 hymns and incantations that are identified as miraculous
cures for diseases.
● Baba HariDas in the 1970s and Maharishi Ayurveda in the 1980s adapted Ayurveda for Western practice.
● Ayurveda, which has its origins in ancient India and has survived and evolved through the vicissitudes of time, now has a bright future
in India, the United States, and around the world.

Principles and Terminology associated with Ayurvedic System of Medicine

● Medicine is divided into eight components in the earliest classical Sanskrit workson Ayurveda. This summary of the physician's art,
medicine with eight components, first appears in the Sanskrit epic Mahabharata, written around the fourth century BCE.
● Kayachikitsa is used as general medicine, body medicine
● Prenatal and postnatal treatment of the baby and mother, methods of childbirth, choosing the child's gender, intelligence, and
constitution, childhood diseases, and midwifery are all discussed in Kaumara-bhtya (Pediatrics).
● Surgical procedures and the removal of foreign objects are taught in Salya tantra
● Shalakyatantra is used to treat illnesses of the ears, eyes, nose, and mouth, among other items (ENT)
● Bhutavidya is used to pacify possessed spirits as well as people whose minds have been influenced by such possession.
● The Agadatantra/Vishagara-vairodh Tantra (Toxicology) covers epidemics, animal poisons, vegetables, and minerals. It also includes
keys for identifying anomalies and their antidotes.
● Rasayantantra is used as rejuvenation and tonic to help people live longer, have more wisdom, and have more power.
● Vajikaraatantra is a combination of aphrodisiacs and therapies for enhancing the volume and viability of sperm as well as sexual
pleasure. It also tackles infertility concerns and spiritual growth.
● The human body is made up of tissues (dhatus), waste (malas), andbiomaterials (doshas), according to Ayurveda.
● Plasma (rasa), blood (rakta), muscles (mamsa), fat (meda), bone (asthi),marrow (majja), and semen(shukra) are the seven dhatus.
● Ayurveda has traditionally divided bodily substances into five classical elements, called Panchamahabhuta in Sanskrit: earth, water,
fire, air, and ether, similar to classical antiquity's medicine.
● There are also twenty gunas (qualities or characteristics) that all matter is said to possess. Heavy/light, cold/hot, unctuous/dry,
dull/sharp, stable/mobile, soft/hard, non-slimy/slimy, smooth/coarse, minute/gross, and viscous/liquid are the ten groups of gunas.
● According to Ayurveda, there are three essential forms of energy or functional concepts that exist in everyone and everything. We use
the original Sanskrit words Vata, Pitta, and Kapha because there are no single words in English that express these concepts. These
concepts can be attributed to the body's fundamental biology.
● Body, mind, and consciousness all work together in Ayurveda to maintain equilibrium. They are seen as various parts of one's
personality. Understanding how Vata, Pitta, and Kapha interact is important for learning how to regulate the body, mind, and
consciousness.
 ● The entire universe, according to Ayurvedic philosophy, is an interplay of the fivegreat elements energies - Space, Air, Fire, Water, and
Earth. Vata, Pitta, and Kaphaare variations and permutations of these five elements that appear as patterns in the universe. Vata is the
subtle energy of movement in the human body, Pitta is the energy of digestion and metabolism, and Kapha is the energy that shapes
the body's structure.
● Ama is a Sanskrit word that means "uncooked" or "undigested," and it refers to everything that is still in the process of being
transformed. It is believed to be a harmful byproduct of insufficient or incomplete digestion in terms of oral hygiene.

Diagnosis and Treatment by Ayurvedic System of Medicine

● Physical life, mental existence, and personality are all considered distinct units by Ayurvedic practitioners, with each aspect having the
potential to influence the others. This is a fundamental aspect of Ayurveda, and it is a holistic approach used during diagnosis and
therapy.
● Another aspect of Ayurvedic treatment is the belief that there are channels (srotas) that transport fluids and that these channels can be
opened up by using oils and Swedana to massage the channels (fomentation). The disease is believed to be caused by unhealthy or
blocked channels.
● Ayurvedic diagnostic procedures are two-fold: the first is to determine the state and form of pathology, and the second is to determine
the mode of treatment to be used.
● The first form involves testing the patient and performing numerous tests in order to assess the disease entity. The second form of
assessment is to determine the individual's strength and physical condition so that the appropriate management can be prepared.
Prakriti(Body constitution), Saar (Tissue quality), Samhnan (Physique), Satva (Mentalstrength), Satamya (specific adaptability),
Aaharshakti(diet intake capacity),Vyayaamshakti (exercise capacity), and Vaya (age) are all examined during this process. Based on
the results of this test, the person is graded as having Pravarbal(excellent strength), Madhyambal (moderate strength), or Heenbal (low
strength).
 ● Two of classical Ayurveda's eight branches, Salya-cikitsa and Salakya-tantra, dealwith surgery, but contemporary Ayurveda
emphasises achieving vitality through astable metabolic system and good digestion and excretion.
● Ayurveda also emphasises physical activity, yoga, and meditation. A Sattvic dietis one form of prescription.
● Ayurveda adheres to the Dinacharya theory, which states that normal cyclessuch as waking, sleeping, working, and meditation are
beneficial to one's wellbeing.
● Daily bathing, oral hygiene, oil pulling, tongue scraping, skincare, and eye washing are also important hygiene practices according to
Ayurveda.

Substances used in Ayurvedic System of Medicine

● Ayurvedic treatments may come from the roots, leaves, fruits, bark, or seeds of plants like cardamom and cinnamon.
● Milk, bones, and gallstones are examples of animal products used in Ayurveda. Furthermore, fats are recommended for both internal
and external use.
● Mineral use, such as sulphur, arsenic, lead, copper sulphate, and gold, is also recommended.
● Rasa shastra is the addition of minerals to herbal medicine.
● Madya, an alcoholic beverage used in Ayurveda, is said to balance the doshas by increasing Pitta and decreasing Vatta and Kapha.
● Madya wines are divided into five groups based on the raw material and fermentation process: sugar-based, fruit-based, cereal-based,
cereal-based with herbs, fermented with vinegar, and tonic wines.
● Purgation, enhanced digestion or taste, dryness, and joint loosening are some of the potential outcomes. Madya is defined as
non-viscid and fast-acting in Ayurvedic texts, and it is said to reach and clean minute pores in the body.
● In Ayurveda, opium's sedative and pain-relieving properties are considered .Purified opium is used in eight Ayurvedic preparations and
is said to balance the Vata, Kaphadoshas while increasing the Pitta dosha. It is used to treat diarrhea and dysentery, as well as increase
sexual and muscular capacity and affect the brain.
 ● Normal ingestion , head massage, application to affected areas, and oil pulling are all examples of how oils are used. Shirodhara is a
procedure in which liquids are poured on the patient's forehead.

1.2 Significance of Ayurvedic System

A. Ayurveda treats body as a whole:-Ayurveda embrace the whole you and acknowledge the connection
between your mind,body and soul. The traditional medicine believes that creating this hormony can prevent
illness ,treat acute conditions and contribute to a hale and hearty life.

B. Ayurveda cures root problems not the symptoms:-Theholistice medicines aims to restore health by
understanding the underlying causes of the disease. Its trives to attack the root causes and detoxifying ,
cleansing, strengthening body tissues(dhatus) and balancing bodily doshas, ensuring complete cure.

C. Time tested Ayurveda techniques of accurate diagnosis:-According to Ayurveda 3 qualities and doshas
form important characteristics of the body constitution. The 3 doshas are:
● Vata:-Vata dosha reflects the quality of space and air element and governs our body movements.
● Pitta:-Pitta dosha is made up of water and fire elements and governs our digestion, nutrition, metabolism
and body temperature.
● Kapha:-kapha dosha reflects the qualities of earth and water elements and governs bones, muscles and teeth.

These are biological energies that governs our physical and mental processes and its balance can very from person to
person.
D. Ayurveda emphasize on both prevention as well as cure:-Ayurveda believes that “Prevention is better than cure” and give
emense importance to the same. It teaches a range daily routine for complete control and balance of doshas and ensure
optimum health. Ayurveda also lays down numerous methods, medicines and measures to permanently cure diseases and
prevent future reoccurrance.

E. Ayurveda is for mild as well as chronic diseases :-The science of Ayurveda is based on the compounds that make and run your body.
It tries to treat the underlying causes of the problems rather than an organ or part of body that is affected. This way Ayurveda can be
highly effective in healing mild as well as chronic diseases, bringing back the body equilibrium.

F. Ayurveda involves more than just herbs:-Ayurveda treatment and medicine involves not only herbs but also numerous other
substances such as honey, ghee, butter, oil, minerals etc. Herbs are a major components in Ayurveda medicines and therapies. However
numerous other natural components are also used equally dependent on individual’s body constitution, disesase and treatment.

G. Ayurveda has no side effects:-:- Ayurveda treatments and medicines are free from any side effects. Ayurveda medicines are
all chemical free and based on the primitive herbs and natural supplements from the nature.

H. Ayurveda Treatments are cost effective:-Ayurvedathe Indian traditional medicine may be the most ancient but it is also the most
effective, safest and cost effective treatment to all. Ayurveda medicines are reasonable as compared to western or allopathic
medicines.

I. Ayurveda is a lifestyle:-Ayurveda places great importance on ones lifestyle which involves one's diet, physical exercise, mental well
being and other daily routines.

1.3 Traditional Texts Available For Ayurvedic System of Treatment: Charak Samhita, Sushruta and Ashtanga Samhita
The Great Three Classics of Ayurveda:
● The basic principles of Ayurved were in a premature stage during the vedic period. The seers like Charak, Sushrut and Vagbhata
created ayurvedic classics which clearly established the ayurvedic principles.
● The Charak Samhita, Sushrut Samhita and Ashtang Sangraha are the three major texts for the study of Ayurveda.
● The text written in those days would be in the form of sutras or some other rhyming literature, which were termed as Tantra, or in
the form of bhashya/commentary or the prose type, which was termed as samhita.

a) Charaka Samhita
● The Charaka Samhita is originally written by Agnivesh, redacted by Charak and completed by Dridhabala.
● The book preaches that practice of science should be done only after a complete knowledge of its theory and principles.
● It presents most of the theoretical edifice of Ayurveda and concentrates on the branch of Ayurveda called kayachikitsa which
includes diagnosis of disease along with treatment aspects.

b) Sushrut Samhita
● Sushrut Samhita is the main text on various surgical procedures .
● Sushrut Samhita has reference that Kashiraj Divodas taught surgical skills to Sushrut. Sushrut was an expert in surgery
and is also considered as the Father of Plastic Surgery inthe world.
● This text also describes accurate clinical examinations and diagnosis and six stages of disease development and
pathogenesis. In Panchakarma, he has specifically mentioned rakta mokshan and application of leeches.
● Sushrut was the first surgeon to practice dead body dissection and also given description of various structures like
joints, bones, arteries, veins, nerves , organs etc.
● The text has described 12 types of fractures of 5 varieties of bones along with various types of dislocations and burns in
detail.
 ● He has also described ano-rectal diseases like piles, fistula etc and their treatment by kshar sutra and surgery.

c) Ashtanga Samhita
● Ashtanga Samhita and Ashtanga Hridayam are the work of a person named Vagbhata.
● The exposition is relatively straightforward and also deals primarily with kayachikitsa.
● Its emphasis on treating the physiology of the body and suggestions for therapeutic use of metals and minerals means
the perspective of the treatise represents the gross, material value of li

● 1.4 Plants used in Ayurvedic System of Treatment

Local and Scientific name, family and identification of-

A. Bacopa monnieri (Brahmi) :-

● Local name- Brahmi, Indian pennywood

● Scientific name/Botanical name- Bacopa monnieri
● Family- Plantagenaceae
● Identification –
⮚ Brahmi is non aromatic, soft perennial, creeping herb with succulent leaves.

⮚ It has numerous branches that grows especially in wet and marshy places.

⮚ This edible plant can grow up to 6 inches in height.

 ⮚ Green leaves with small marks are coin shaped and grow in the cluster of two or three.

⮚ Flowers are small, actinomorphic, white and purpulish in colour.

B. Boerhavia diffusa (Punarnava) :-

● Local name- Punarnava, Wine flower

● Scientific name/Botanical name- Boerhavia diffusa
● Family- Nyctaginaceae (Bougainvillea
● Identification –
⮚ It is a perennial diffuse herb that has purple colour stem.

⮚ Its height is about 1 to 4 meters.

⮚ Leaves are white and smooth at bottom with rough green and smooth hairs on the upper surface.

⮚ Flowers are small in size and red in colour.

⮚ Fruits are circular which contains seed like cow beans.

C. Butea monosperma (Palash) :-

● Local name- Palash, Flame of the forest

● Scientific name/Botanical name- Butea monosperma
 ● Family- Fabaceae
● Identification –
⮚ It is a small-sized dry- season deciduous tree.

⮚ Its height is about 15 meters.

⮚ The trunk is usually crooked and twisted with irregular branches and rough, grey bark.

⮚ The leaves are pinnate, with an 8–16 cm petiole and three leaflets.

⮚ The flowers are 2.5 cm long, bright orange-red in colour.

D. Datura Species :-
● Local name- Datura, Thorn apple, moon flower
● Scientific name/Botanical name – Datura stramonium
● Family- Solanaceae
● Identification –
⮚ Datura species are herbaceous, leafy annuals and short-lived perennials,

⮚ It can reach up to 2 m in height and it is highly poisonous flowering plant.

⮚ The leaves are alternate, 10–20 cm long, and 5–18 cm broad, with a lobed or toothed margin.
 ⮚ The flowers are erect or spreading), trumpet-shaped, colours vary from white to yellow and
pale purple.
⮚ The fruit is a spiny capsule, splitting open when ripe to release the numerous seeds.

E. Piper nigrum (Black Pepper):-

● Local name- Black pepper
● Scientific name/Botanical name – Piper nigrum
● Family- Piperaceae
● Identification –
⮚ The pepper plant is a perennial woody vine growing to 4 m in height on supporting trees, poles.

⮚ Its broad shiny green leaves are alternately arranged.

⮚ The small flowers are in dense slender spikes of about 50 blossoms each.

⮚ The fruits, which are sometimes called peppercorns. They become yellowish red at
maturity and bear a single seed. Their odour is penetrating and aromatic; the taste is hot,
biting, and very pungent.
⮚ The plant requires a long rainy season, fairly high temperatures, and partial shade for best
growth.
F. Ricinus communis ( Arandi):-
● Local name- Castor oil plant, Arandi
● Scientific name/Botanical name – Ricinus communis
● Family- Euphorbiaceae
● Identification –
⮚ Ricinus communis, the castor bean or castor oil plant, is a species of perennial flowering plant.

⮚ The glossy leaves are 15–45 centimetres long, long-stalked, alternate and palmate with five to
twelve deep lobes with coarsely toothed segments.
⮚ The flowers lack petals and are unisexual (male and female) where both types are borne on the
same plant in terminal panicle-like inflorescences of green or, in some varieties, shades of red.
⮚ The male flowers are numerous, yellowish-green with prominent creamy stamens and the
female flowers, borne at the tips of the spikes, lie within the immature spiny capsules, are
relatively few in number and have prominent red stigmas.
⮚ The fruit is a spiny, greenish (to reddish-purple) capsule containing large, oval, shiny,
bean-like, highly poisonous seeds with variable brownish mottling.

G. Withania sominifera (Ashwagandha):-

● Local name- Ashwagandha, Winter Cherry
 ● Scientific name/Botanical name – Withania sominifera
● Family- Salanaceae
● Identification –
⮚ It is a short, perennial herb growing about 6 feet in height.

⮚ Leaves are dull green, elliptic, usually up to 10–12 cm long. .

⮚ The flowers are small, green and bell-shaped.

⮚ The ripe fruit is orange-red.

⮚ The roots have a strong smell which as been described as having the odor of green tomatoes

H. Terminalai arjuna (Arjun):-

● Local name- Arjun,
● Scientific name/Botanical name – Terminalai arjuna
● Family- Combretaceae
● Identification –
⮚ Arjuna is a large, evergreen tree, with a spreading crown and drooping branches.

⮚ It grows to about 20–25 metres tall; usually has a buttressed trunk.

⮚ It has oblong, conical leaves which are green on the top and brown below; smooth, grey bark;
 ⮚ It has pale yellow flowers which appear between March and June;

⮚ Its glabrous, 2.5 to 5 cm fibrous woody fruit, divided into five wings, appears between
September and November.

1.5 Method of preparation of Asavas:

I. Kanakasava
Ingredients:
● 4 Parts Shuddha Datura (Panchang)  – Purified Datura metel
● 4 Parts Vasaka – Adhatoda vasica
● 2 Parts Mulethi (Yashtimadhu) – Glycyrrhiza glabra
● 2 Parts Sonth (Ginger Rhizome) – Zingiber officinale
● 2 Parts Bharangi – Clerodendrum serratum
● 2 Parts Talispatra – Abies webbiana
● 2 Parts Pippali (Long Pepper) – Piper longum
● 2 Parts Kantakari – Solanum xanthocarpum
 ● 2 Parts Nagkesar – Mesua ferrea
● 16 Parts Dhataki Flower- Woodfordia fruticosa
● 20 Parts Draksha or Munakka – Vitis vinifera
● 100 Parts Sharkara (Sugar)
● 50 Parts Shahad (Honey)
● 512 Parts Water
Method:
i. Sun dry the herbal components for 2-3 days to remove moisture particles.
ii. Grind them to make a fine powder.
iii. Now, pour the required quantity of water in the asava vessel and add sugar and honey to it.
iv. While stirring it, add crushed draksha and dhataki powder to the water mixture.
v. One by one add all the herbal ingredients with continuous stirring.
vi. Close the mouth of the vessel with a cotton cloth and leave the mixture untouched for 30 days.
vii. After completion of the fermentation process, filter and decant the liquid in amber-coloured glass bottles for future use.

II. Lohasava
Ingredients:
● 960 gm Dhataki flowers – Woodfordia Fruticosa
 ● 24.5 kg Water
● 3 kg Shahad –Honey
● 9.6 kg Gur – Jaggery
192 grams each of:
● Loha Bhasma
● Haritaki – Terminalia Chebula
● Bibhitaki – Terminalia Bellirica
● Amla (Indian Gooseberry) – Emblica Officinalis
● Ajwain (Carom Seeds) -Trachyspermum Ammi
● Vidanga (False Black Pepper) – Embelia Ribes
● Sonth (dried ginger root) – Zingiber Officinale
● Kali Mirch (Black Pepper) – Piper Nigrum
● Pippali (Long Pepper) – Piper Longum
● Mustak (Nagarmotha)– Cyprus Rotundus
● Chitrak root – Plumbago Zeylanica
Method:
i. Wash, dry and macerate the herbs to get a coarse powder
ii. Mix jaggery09 in water and boil it till it reduces to one-quarter of the original volume
 iii. Mix Loha Bhasma and Haritaki Churna in the given quantity and mash together using water and leave the mixture aside for 3 days
iv. After completion of 3 days, add Bibhitaki and Amla Powder to the mixture and again grind using water and leave the blend for another
4 days
v. Next, one by one add the mixture and the other herb powders to the jaggery water
vi. Stir continuously till everything mixes
vii. Pour the mixture into an Asava Arishta vessel smeared with pure cow ghee from the inside
viii. Close the mouth of the vessel with a mud-smeared cotton cloth
ix. Leave the mixture undisturbed for 30 days in the vessel
x. After completion of a month, filter the liquid using a muslin cloth to get Lohasava
xi. Store it in amber-coloured glass bottles in a cool, dry area for future use.

III. Drakshasava:
Ingredients:
● Kwatha Dravya
Draksha (Grapes) – Vitis vinifera
● Sandhana Dravya (fermentation agents)
Jaggery (Guda/Gur) – Saccharum officinarum
Water for decoction
 ● Prakshepa Dravyas (Herbal additives)
Elaichi (Cardamom) – Elettaria cardamomum
Dalchini (Cinnamon) – Cinnamomum zeylanicum
Tejpata (Indian Bay Leaf) – Cinnamomum tamala
Kali Mirch (Black pepper) – Piper nigrum
Pippali (Long Pepper) – Piper longum
Vaividanga (False Black Pepper) – Embelia ribes
Nagkesar – Mesua ferrea
Priyangu – Callicarpa macrophylla
Dhataki flowers – Woodfordia fruticosa
Method:
i. Herbal ingredients of the decoction are washed and sun-dried.
ii. The herbs are then powdered and sieved to remove impurities and solid particles.
iii. Separately, the aromatic herbs are cleaned, dried, powdered and sieved and kept aside.
iv. The grounded draksha is then immersed in a specific quantity of water and allowed to soak overnight.
v. In the morning, the decoction is then boiled and reduced to ¼ quantity and passed through a muslin cloth to eliminate impurities.
vi. Add jaggery to the clear decoction, stir it properly and filter to remove solid particles.
vii. Now, pour the decoction in a wide-mouthed vessel, add the powdered aromatic herbs to the filtrate and seal the opening of the
container.
viii. Keep it aside in the fermentation room and allow it to ferment.
ix. Keep a check on the fermentation process for a month or more.
x. Once the fermentation is done, filter the fermented liquid through a muslin cloth to eliminate solid particles.
xi. The concoction is then poured in air-tight containers, stored in a cool, dry place and kept for maturation.

IV. Bilvasava:-

Ingredient

● Bilva (Indian Bael) – Aegle

Marmelos fruit pulp

● Water

● Gur – Jaggery

● Dhataki Flowers – Woodfordia

Fruticosa
 ● Nagkesar – Mesua Ferrea

● Kali Mirch (Black Pepper) – Piper

Nigrum

● Laung (Clove) – Syzygium

Aromaticum

● Karpoor (Camphor)

Preparation Method
i. Take 8000 Parts water and Bilva fruit pulp. Boil and simmer it to reduce it to ¼ i.e. 2000 Parts liquid.
ii. Then filter the Bilva decoction. Allow to cool it.
iii. Mix other ingredients in Bilva decoction. Seal the mixture in Asava Vessel with special KAPADAMITTEE Method. Leave it in
Asava place for 30 days.
iv. Filter the liquid (Bilvasava) and preserve it in food-grade bottles.

1.6 Method of preparation of Arishta:

1. Amritarishta:
Ingredients
● Giloy (Guduchi)
 ● Dashmool
● Water
● Jaggery -gur
● Jeera -cumin seeds
● Pitpapra - shahtra
● Saptaparna - satona
● Sonth
● Kali Mirch - black pepper
● Pippali -long pepper
● Mustak
● Nagkesar
● Kutki
● Ativisha
● Indrayava
Preparation Method
The key ingredient of Amritarishta is giloy, which is a strong immune-modulator and helps the body trigger immune response. The decoction
is prepared by boiling giloy, dashmool in water and the liquid is reduced to one fourth. All other ingredients are mixed with decoction and
allowed to ferment for a month. After a month, the formulation is filtered and stored in glass jars for future use.
 2. Arjunarishta:-
Ingredients:
● 4kg Arjuna tvak (Terminalia arjuna bark)
● 800 gm Dhataki pushpa (Woodfordia fruticosa flowers)
● 800 gm Madhuka pushpa (Madhuca indica flowers)
● kg Mridvika or draksha i.e. dry grapes (Vitis vinifera)
● 4kg Guda or jaggery
● Water for decoction

Method Of Preparation Of Arjunarishta:

i. The main ingredient arjuna is washed and sun-dried.
ii. It is then powdered and sieved to remove impurities and solid particles.
iii. Separately, the aromatic herbs i.e. madhuka, dhataki and draksha are cleaned, dried, powdered, sieved and kept aside.
iv. The powdered arjuna bark is then immersed in a specific quantity of water and allowed to soak overnight.
v. In the morning, the decoction is then boiled and reduced to ¼ quantity and passed through a muslin cloth to eliminate impurities.
 vi. Add jaggery to the clear decoction, stir it properly and filter to remove solid particles.
vii. Now, pour the decoction in a wide-mouthed vessel, add the powdered aromatic herbs to the filtrate and seal the opening of the
container.
viii. Keep it aside in the fermentation room and allow it to ferment.
ix. Keep a check on the fermentation process.
x. Once the fermentation is done, filter the fermented liquid through a muslin cloth to eliminate solid particles and impurities.
xi. The concoction is then poured in air-tight containers, stored in a cool, dry place and kept for maturation.

3. Ashokarishta:-
Ingredients:
● Ashoka
● Bibhitaki
● Vasa
● Mustaka
● Amrasthi
● Amalaki
● NilotpalaKrishna  Jeeraka
● Haritaki
● Mustaka
● Shweta  Jeeraka
● Daruharidra
● Dhataki

● Method of Preparation:

Ashoka tree bark may be extracted and it is obtained and  made into a  decoction.  Other medicinal herbs are then processed with this
decoction and left to ferment naturally to produce Ashokarishta.
1. Wash and dry the Ashoka herb and obtain a powdered form of the bark.

2. To make the decoction, boil the powdered bark of Ashoka with a large amount of water.

3. Shift the decoction to a glass container and mix jaggery into the mixture.

4. Boil the mixture and filter it.

5. Then take other ingredients mentioned above and make them into a powdered form. Add this powder to the decoction.

6. Close the container using a lid and select a temperature for the fermentation process to occur.

7. Fermentation occurs in a few days and Ashokarishta is formed.

4. Khadirarishta:-
Ingredients:
● Acacia catechu –Khadira
● Cedrus deodara – Devdaru
● Psoralea corylifolia – Bakuchi
● Berberis aristata roots  - Daruhaldi
● Teminalia chebula-Haritaki
● Terminalia billerica- Vibhitaki
● Emblica officinalis-Amla
● Woodfordia fruticosa- Dhataki
● Piper cubebea- Kankola
● Mesua ferrea- Nagakeshara
● Myristica fragrans- Jatiphala
● Syzygium aromatucum- lavanga
● Elettraia cardamomum- Elaichi
● Cinnamomum zeylanicum – Dalchini
● Cinnamomum tamala –Tejpatta
● Piper longum – Pippali
● Syzygium aromaticum – Laung
 ● Mesua Ferrea – Nagkesar
● Honey- Makshika
● Sugar- Sharkara
Method of Preparation

● Wash all the herbal ingredients and sun-dry them for a few days
● Ground the herbs into a powdered form and sieve to remove impurities and any left-over solids
● Immerse the herbs in a specific quantity of water, soak and then boil on low flame
● Add Jaggery to the clear decoction after a few minutes
● Add the remaining ingredients, cook for some time, and then pour the decoction into another vessel and cool
● Once cooled, shift it in an airtight container that has been smeared from inside with ghee for fermentation
● Keep a check on the fermentation process for a month or more say about 40 days
● Once the fermentation is done, filter the fermented liquid through a muslin cloth to eliminate solid particles
● Shift the concoction and store it in a cool, dry place and keep for maturation.