Dashmularishta (K.R.)

Name: Dashmularishta (K.R.)
Brand: Devendra Ayurved Ashram
SKU: dashmularishta-kr
Price: 75 INR
Availability: InStock

Classical Ayurvedic Arishta of the ten roots — Dashamoolarishta

Ten roots, fifty herbs and slow fermentation — Ayurveda's classic restorative after childbirth and illness.

200 mL: ₹75 · 450 mL: ₹145

Dashamoolarishta is one of Ayurveda's richest classical Arishtas: the ten Dashamoola roots with Chitrak, Pushkarmool, Lodhra, Giloy, amla, camel thorn, catechu, Vijaysar and Harad, raisins and some forty aromatic and nourishing herbs, fermented with jaggery, honey and Dhataki.

Ayurveda gives it for Vata disorders, weakness, poor digestion, cough and anaemia, and above all as a restorative for mothers after childbirth (Sutika).

Used for

Recovery after childbirth (Sutika) — traditional use
Weakness & fatigue
Vata pains & stiffness
Poor appetite & digestion

Why recovery needs support

Childbirth, a long illness or prolonged stress leave the body depleted: blood loss, broken sleep and the demands of feeding drain iron, energy and strength, and aches and poor digestion are common.

Ayurveda describes the post-partum period as one of high Vata and weak Agni. Dashamoola is its classic Vata-calming group, combined here with digestive spices and nourishing herbs to rebuild strength (Balya).

Dashamoolarishta works in 3 ways

Vata-calming & Anti-inflammatory (Dashamoola) — The ten Dashamoola roots were analgesic, anti-inflammatory and anti-platelet in an experimental study, easing Vata pains and stiffness.
Digestion (Deepana-Pachana) — Chitrak, Pushkarmool, Trikatu and the aromatic spices kindle Agni and restore appetite.
Nourishing Rasayana (Balya) — Raisins, Giloy, amla and the Ashtavarga herbs nourish and strengthen; Giloy is immunomodulatory in experimental studies.

Key ingredients

Dashamoola (ten roots) — 48 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.
Chitrak (Plumbago zeylanica, root) — 240 g. Ayurveda's strongest Agni-kindler, used for indigestion, piles and sluggish metabolism. Its naphthoquinone plumbagin is antioxidant and antibacterial in laboratory studies; the root is irritant and avoided in pregnancy.
Pushkarmool (Inula racemosa, root) — 240 g. A Himalayan root Ayurveda uses for breathlessness and chest pain (Shwasa, Hrit-shoola). Its sesquiterpene lactones (alantolactone, isoalantolactone) are anti-inflammatory and anti-allergic in experimental studies.
Lodhra (Symplocos racemosa, stem bark) — 192 g. A bark Ayurveda uses for heavy periods, leucorrhoea, loose stools and the skin. Its tannins, flavonoids and loturine alkaloids are astringent, anti-inflammatory and antimicrobial in experimental studies.
Giloy (Guduchi) (Tinospora cordifolia, stem) — 192 g. 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.
Amalaki (Amla) (Emblica officinalis, fruit) — 154 g. Ayurveda's foremost Rasayana and one of the three Triphala fruits. Rich in vitamin C, emblicanins and other tannins, it is strongly antioxidant, anti-inflammatory, gastroprotective and hepatoprotective in experimental studies.
Draksha (Raisins) (Vitis vinifera, dried fruit) — 600 g. Raisins supply natural sugars and grape polyphenols such as resveratrol, which raise the body's antioxidant defences in experimental studies. Ayurveda considers Draksha cooling, nourishing and mildly laxative.
Dhataki (Dhai flowers) (Woodfordia fruticosa, flower) — 290 g. The classical starter for Asava-Arishtas. Its flowers carry alcohol-producing yeasts (including Saccharomyces cerevisiae) and an invertase enzyme that splits sugar into fermentable glucose and fructose, raising the alcohol yield.

Full ingredient list

Decoction of

Dashamoola (each of the ten roots) — 48 g
Chitraka (Plumbago zeylanica, root) — 240 g
Pushkaramoola (Inula racemosa, root) — 240 g
Lodhra (Symplocos racemosa, stem bark) — 192 g
Guduchi (Tinospora cordifolia, stem) — 192 g
Amalaki (Emblica officinalis, fruit) — 154 g
Duralabha (Fagonia cretica, whole plant) — 115 g
Khadira (Acacia catechu, heartwood) — 77 g
Bijasara (Pterocarpus marsupium, heartwood) — 77 g
Pathya (Terminalia chebula, fruit) — 77 g

Each 19 g

Kushta (Saussurea costus, root) — 19 g
Manjishtha (Rubia cordifolia, root) — 19 g
Devadaru (Cedrus deodara, heartwood) — 19 g
Vidanga (Embelia ribes, fruit) — 19 g
Yashtimadhu (Glycyrrhiza glabra, root) — 19 g
Bharangi (Clerodendrum serratum, root) — 19 g
Kapittha (Feronia limonia, fruit) — 19 g
Bibhitaki (Terminalia bellirica, fruit) — 19 g
Punarnava (Boerhavia diffusa, root) — 19 g
Chavya (Piper retrofractum, stem) — 19 g
Jatamansi (Nardostachys jatamansi, rhizome) — 19 g
Priyangu (Callicarpa macrophylla, flower) — 19 g
Sariva (Hemidesmus indicus, root) — 19 g
Krishnajeeraka (Carum carvi, fruit) — 19 g
Trivrit (Operculina turpethum, root) — 19 g
Nirgundi (Vitex negundo, seed) — 19 g
Rasna (Pluchea lanceolata, leaf) — 19 g
Pippali (Piper longum, fruit) — 19 g
Puga (Areca catechu, seed) — 19 g
Shati (Hedychium spicatum, rhizome) — 19 g
Haridra (Curcuma longa, rhizome) — 19 g
Shatapushpa (Anethum sowa, fruit) — 19 g
Padmaka (Prunus cerasoides, stem) — 19 g
Nagakesara (Mesua ferrea, stamen) — 19 g
Musta (Cyperus rotundus, rhizome) — 19 g
Indrayava (Holarrhena antidysenterica, seed) — 19 g
Karkatashringi (Pistacia integerrima, gall) — 19 g
Ashtavarga herbs (Jivaka, Rishabhaka, Meda, Mahameda, Kakoli, Ksheerakakoli, Riddhi, Vriddhi) — 19 g
Kankola (Piper cubeba, fruit) — 19 g
Hribera (Coleus vettiveroides, root) — 19 g
Chandana (Santalum album, heartwood) — 19 g
Jatiphala (Myristica fragrans, seed) — 19 g
Lavanga (Syzygium aromaticum, flower bud) — 19 g
Twak (Cinnamomum zeylanicum, bark) — 19 g
Ela (Elettaria cardamomum, fruit) — 19 g
Patra (Cinnamomum tamala, leaf) — 19 g

Fermented with

Draksha (Vitis vinifera, dried fruit) — 600 g
Dhataki (Woodfordia fruticosa, flower) — 290 g
Madhu (honey) — 307 g
Guda (jaggery) — 3.8 kg
Kataka (Strychnos potatorum, seed) — q.s.

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

Contains purgative herbs: Nisoth. Not for pregnancy or young children, or with abdominal pain of unknown cause, intestinal obstruction or inflammatory bowel disease.
Contains self-generated alcohol (about 5–12 % v/v): not for children, during pregnancy or breastfeeding, or for anyone who must avoid alcohol.
Not to be taken during pregnancy.
Contains Supari (areca nut). Long-term use of areca nut is linked to oral disease, including oral submucous fibrosis — do not take it for long periods without a physician.

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.