Devendra Ayurved Ashram — authentic Ayurvedic medicines since 1971

Amritarishta

Classical Giloy and Dashamoola Arishta for recovery after fever

After a fever, the body needs rebuilding. Giloy — Amrita, the "nectar" — leads the way.

200 mL: ₹75 · 450 mL: ₹145

Amritarishta is a classical Arishta built on 4.8 kg of Giloy (Amrita) and the ten Dashamoola roots, fermented with jaggery and finished with cumin, Parpata, Saptaparna, Trikatu, Nagkeshar, Nagarmotha, Kutki, Ativisha and Indrajau.

The Bhaishajya Ratnavali places it among the Jvara (fever) medicines; Ayurveda uses it in recurring fevers and for weakness and poor appetite while recovering.

Used for

  • Jwara (fever) — traditional use
  • Weakness after illness
  • Poor appetite & digestion
  • Immunity (Rasayana)

Why recovery takes time

A fever is the body fighting infection; after it passes, appetite, energy and strength take days or weeks to return, and recurring fevers drain them further.

Ayurveda attributes fever to Ama and disturbed Agni, and holds that the weakness that follows comes from depleted Dhatus. Bitter, Ama-digesting herbs clear the residue while Rasayanas such as Giloy rebuild strength and resistance.

Amritarishta works in 3 ways

  • Immunomodulator (Rasayana) — Giloy's polysaccharides and alkaloids are immunomodulatory and antipyretic in experimental studies.
  • Bitter Antipyretic (Jwaraghna) — Kutki, Parpata, Saptaparna and Ativisha are Ayurveda's classic bitter fever herbs, antipyretic and hepatoprotective in experimental studies.
  • Digestion & Vata (Dashamoola) — Cumin and Trikatu restore appetite, and Dashamoola is anti-inflammatory and analgesic in an experimental study.

Key ingredients

  • Giloy (Guduchi) (Tinospora cordifolia, stem) — 4.8 kg. A Rasayana for chronic fever and immunity. Its polysaccharides, alkaloids and diterpenoids are immunomodulatory, antipyretic and anti-inflammatory in experimental studies. Rare liver injury has been reported, possibly from mis-identified Tinospora species.
  • Dashamoola (ten roots) — 480 g. Dashamoola, the 'ten roots' — five tree roots and five small herbs — is Ayurveda's classic Vata-calming, anti-inflammatory group. In an experimental study the combination was analgesic, anti-inflammatory and anti-platelet.
  • Jeera (Cumin) (Cuminum cyminum, fruit) — 768 g. A classic Deepana-Pachana spice for indigestion, bloating and loose stools. Its essential oil, rich in cuminaldehyde, is carminative, antimicrobial and antioxidant in experimental studies.
  • Pittpapra (Fumitory) (Fumaria indica, whole plant) — 96 g. Fumitory, Ayurveda's classic cooling herb for fever, thirst and Pitta, and a Unani blood purifier. Its isoquinoline alkaloids are smooth-muscle relaxant, anti-inflammatory and hepatoprotective in experimental studies.
  • Saptaparna (Devil's tree) (Alstonia scholaris, stem bark) — 48 g. A bitter bark long used in India and Southeast Asia for fever, including malarial fever. Its indole alkaloids (such as echitamine) are antipyretic and anti-inflammatory in experimental studies.
  • Kutki (Katuki) (Picrorhiza kurroa, rhizome) — 48 g. A Himalayan bitter for the liver and Kamala (jaundice). Its iridoid glycosides (picroside I and II, kutkoside) are hepatoprotective, choleretic and anti-inflammatory in experimental studies.
  • Atees (Ativisha) (Aconitum heterophyllum, tuberous root) — 48 g. Ativisha is the one Aconitum Ayurveda considers non-poisonous, and the classical herb for children's fever, cough and diarrhoea. Its atisine-type alkaloids are antipyretic, anti-inflammatory and antidiarrhoeal in experimental studies.
  • Trikatu (three pungents). Dry ginger, black pepper and long pepper in equal parts. Ayurveda adds it to kindle Agni and clear Ama; research suggests piperine-rich Trikatu also raises the absorption of the other ingredients taken with it.

Full ingredient list

Decoction of

  • Guduchi (Tinospora cordifolia, stem) — 4.8 kg
  • Dashamoola (each of the ten roots) — 480 g
  • Jal (reduced to 12.288 L) — 49.152 L

Fermented with

  • Guda (jaggery) — 14.4 kg
  • Jiraka (Cuminum cyminum, fruit) — 768 g
  • Parpata (Fumaria indica, whole plant) — 96 g
  • Saptachhada (Alstonia scholaris, stem bark) — 48 g
  • Shunti (Zingiber officinale, rhizome) — 48 g
  • Maricha (Piper nigrum, fruit) — 48 g
  • Pippali (Piper longum, fruit) — 48 g
  • Nagakeshara (Mesua ferrea, stamen) — 48 g
  • Musta (Cyperus rotundus, rhizome) — 48 g
  • Katuki (Picrorhiza kurroa, rhizome) — 48 g
  • Ativisha (Aconitum heterophyllum, tuberous root) — 48 g
  • Indrayava (Holarrhena antidysenterica, seed) — 48 g

Contains

  • Self-generated alcohol (about 5–12 % v/v)

How to use

Dose: 12–24 mL once or twice a day after meals, mixed with an equal amount of water, or as directed by the physician.

  • Measure the dose — Use the dose above, or the one your physician gives.
  • Add equal water — Asavas and Arishtas are traditionally taken with an equal amount of water.
  • After meals — Take it after meals, usually twice a day.

Safety & suitability

  • Who it's for: Adults
  • Pregnancy & nursing: Not advised — see the cautions
  • Other medicines: Tell your physician what else you take
  • Diabetic?: Contains residual sugars from the jaggery — ask your physician
  • Storage: Cool, dry place, away from direct sunlight
  • Ingredients: See the full list below

Cautions

  • A fever that lasts more than 2 days, comes with chills, rash or bleeding, or is very high needs a doctor and a blood test.
  • Contains self-generated alcohol (about 5–12 % v/v): not for children, during pregnancy or breastfeeding, or for anyone who must avoid alcohol.

More information

  • Net content: 200 mL · 450 mL
  • Storage: Keep in a cool, dry place away from direct sunlight. Close the cap tightly after use.
  • Country of origin: India
  • Manufacturer: Devendra Ayurved Ashram Pvt. Ltd., A-12, Industrial Estate, Sujroo, Muzaffarnagar (U.P.) – 251003. Mfg. Lic. No. A-50/77/94 · GMP-certified company.

References

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