Arista and Asavas

Asavas and Aristas are medicinal preparation made by soaking the drugs either in powder form or in the form of decoction (Kasaya), in a solution of sugar or jaggery, for a specified period of time. During this process fermentation takes place and alcohol is generated which facilitates the extraction of active principles contained in the drugs. The alcohol so generated also serves as a preservative.

Method of Preparation:

1. Preparation of Aristas:

The drug is coarsely powdered and Kasaya is prepared. The Kasaya is strained and kept in fermentation vessel. Sugar, jaggery or honey, as required, is dissolved, boiled and added. The mouth of the vessel is covered with an earthen lid and the edges sealed with clay- smeared cloth wound in seven consecutive layers.

A constant temperature is maintained for fermentation by keeping the container either in a special room, in an underground cellar or in a heap of paddy. After a specified period the lid is removed and the contents examined to ascertain whether fermentation 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 and bottled.

2. Preparation of Asavas:

The Jaggery or sugar is dissolved in the required quantity of water, boiled and cooled. This is poured into the fermentation vessel. Fine powder of the drugs is added in the container which is covered with a lid and the edges are sealed with clay smeared cloth wound in seven consecutive layers.

A constant temperature is maintained for fermentation by keeping the container either in a special room, in an underground cellar or in a heap of paddy. After a specified period the lid is removed and the contents examined to ascertain whether fermentation 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 and bottled.

Precaution:

1. The filtered Asavas or Aristas should be clear without froth at the top.

2. It should not become sour.

3. The preparation has the characteristic aromatic alcoholic odour.

Storage:

They should be stored in well-stoppered bottles or jars.

Marketed Preparation:

1. Asavas:

(i) Arvindasava.

(ii) Kumaryasava.

(iii) Vasakasava.

2. Aristas:

(i) Abhyarista.

(ii) Balarista.

(iii) Dasmularista.

(iv) Vidangarista.

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