Kumaryasava

Classical Ayurvedic Asava of aloe for digestion and the liver

Fresh aloe juice, fermented with forty herbs — a classical tonic for a heavy, sluggish gut.

200 mL: ₹75 · 450 mL: ₹150

Kumaryasava is a classical Asava built on 12.3 litres of fresh Kumari (aloe) juice, fermented with jaggery, honey and Dhataki, with iron (Loha) and Makshika bhasmas and about forty herbs — Trikatu, clove, cinnamon, cardamom, Chitrak, Kutki, Triphala, Devdaru, turmeric, licorice, Pushkarmool, Bala, Kaunch, Gokshura, Punarnava and more.

Ayurveda uses it for weak digestion, abdominal distension, constipation, liver and spleen complaints, cough and Vata disorders.

Used for

• Weak digestion & bloating (Udara)
• Sluggish liver & spleen
• Constipation
• Cough & Vata complaints

Why the gut feels heavy

Slow digestion, a sluggish liver and constipation feed one another: food lingers and ferments, bile flow slows, and the belly feels full, bloated and heavy.

Ayurveda calls this Mandagni with Ama and Kapha obstruction, sometimes with Gulma (a gassy, hard swelling) and an enlarged liver or spleen. Aloe — Kumari, considered a gentle purgative and liver tonic — with warming digestives is the classical response.

Kumaryasava works in 3 ways

• Liver Support (Yakrituttejaka) — Kumaryasava protected the liver in a rat study, and aloe gel and Kutki are hepatoprotective in experimental studies.
• Digestive (Deepana-Pachana) — Trikatu, Chitrak, clove, cinnamon and cardamom kindle digestion and relieve wind and bloating.
• Iron & Strength (Raktavardhaka) — Loha and Makshika bhasmas supply iron, and Bala, Kaunch and Gokshura are classical strengthening herbs.

Key ingredients

• Ghritkumari (Aloe vera) (Aloe barbadensis, leaf juice) — 12.288 L. The inner gel of the aloe leaf, rich in polysaccharides (acemannan), phenolics and vitamins. Reviews describe wound-healing, anti-inflammatory, antioxidant and hepatoprotective effects, mostly from experimental studies.
• Loh bhasma (calcined iron) — 24 g. Iron converted by repeated heating and herbal processing into fine iron-oxide (magnetite-type) particles. It is Ayurveda's main haematinic for anaemia (Pandu); in a rat study it showed no signs of toxicity at therapeutic doses.
• Swarna makshik bhasma (calcined chalcopyrite) — 24 g. Chalcopyrite (copper–iron sulphide) processed into a fine oxide-rich ash. Ayurveda uses it for anaemia, weakness and Pitta disorders; studies so far characterise its composition and particle size rather than its clinical effects.
• 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.
• Chitrak (Plumbago zeylanica, root) — 24 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.
• Kutki (Katuki) (Picrorhiza kurroa, rhizome) — 24 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.
• Triphala. Amla, Harad and Bahera in equal parts — Ayurveda's best-known bowel regulator and Rasayana. Reviews describe laxative, antioxidant, anti-inflammatory and gut-microbiome-modulating effects, mostly from experimental and small clinical studies.
• Dhataki (Dhai flowers) (Woodfordia fruticosa, flower) — 384 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

Base

• Kumari rasa (Aloe barbadensis, leaf juice) — 12.288 L
• Guda (jaggery) — 4.8 kg
• Madhu (honey) — 2.4 kg
• Pakva loha (processed iron) — 24 g

Each 24 g

• Shunti (Zingiber officinale, rhizome) — 24 g
• Maricha (Piper nigrum, fruit) — 24 g
• Pippali (Piper longum, fruit) — 24 g
• Lavanga (Syzygium aromaticum, flower bud) — 24 g
• Twak (Cinnamomum zeylanicum, bark) — 24 g
• Ela (Elettaria cardamomum, fruit) — 24 g
• Patra (Cinnamomum tamala, leaf) — 24 g
• Nagakeshara (Mesua ferrea, stamen) — 24 g
• Chitraka (Plumbago zeylanica, root) — 24 g
• Pippalimoola (Piper longum, root) — 24 g
• Vidanga (Embelia ribes, fruit) — 24 g
• Gajapippali (Scindapsus officinalis, fruit) — 24 g
• Chavya (Piper retrofractum, stem) — 24 g
• Hapusha (Juniperus communis, fruit) — 24 g
• Dhanyaka (Coriandrum sativum, fruit) — 24 g
• Kramuka (Areca catechu, seed) — 24 g
• Katurohini (Picrorhiza kurroa, rhizome) — 24 g
• Musta (Cyperus rotundus, rhizome) — 24 g
• Haritaki (Terminalia chebula, fruit) — 24 g
• Vibhitaki (Terminalia bellirica, fruit) — 24 g
• Amalaki (Emblica officinalis, fruit) — 24 g
• Rasna (Pluchea lanceolata, leaf) — 24 g
• Devadaru (Cedrus deodara, heartwood) — 24 g
• Haridra (Curcuma longa, rhizome) — 24 g
• Daruharidra (Berberis aristata, stem) — 24 g
• Murva (Marsdenia tenacissima, root) — 24 g
• Yashtimadhu (Glycyrrhiza glabra, root) — 24 g
• Danti (Baliospermum montanum, root) — 24 g
• Pushkaramoola (Inula racemosa, root) — 24 g
• Bala (Sida cordifolia, root) — 24 g
• Atibala (Abutilon indicum, root) — 24 g
• Kapikacchu (Mucuna pruriens, seed) — 24 g
• Gokshura (Tribulus terrestris, whole plant) — 24 g
• Shatahva (Anethum sowa, fruit) — 24 g
• Hingupatri — 24 g
• Akallaka (Anacyclus pyrethrum, root) — 24 g
• Utingana (Blepharis edulis, seed) — 24 g
• Punarnava (white and red) (Boerhavia diffusa, root) — 24 g
• Lodhra (Symplocos racemosa, stem bark) — 24 g
• Dhatumakshika (processed copper–iron pyrite) — 24 g

Fermented with

• Dhataki (Woodfordia fruticosa, flower) — 384 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 during pregnancy or breastfeeding
• 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 processed metal or mineral preparations: Loh bhasma and Swarna makshik bhasma. Take only at the stated dose and for the advised duration, under an Ayurvedic physician.
• Contains iron: Loh bhasma. Keep it out of children's reach — an iron overdose is dangerous for children.
• Contains purgative herbs: Danti. 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.

References

• The Ayurvedic Formulary of India, Part I. Government of India, Ministry of Health and Family Welfare, Department of AYUSH.
• Khan MA, Gupta A, Sastry JL, et al. Hepatoprotective potential of kumaryasava and its concentrate against CCl4-induced hepatic toxicity in Wistar rats. J Pharm Bioallied Sci. 2015;7(4):297-9.
• Kaur S, Bains K. Aloe Barbadensis Miller (Aloe Vera). Int J Vitam Nutr Res. 2024;94(3-4):308-321.
• Tiwari MK, Singh A, Khooha A, et al. Structural investigation of Ayurveda Lauha (Iron) Bhasma. J Ayurveda Integr Med. 2023;14(2):100690.
• Joshi N, Dash MK, Dwivedi L, et al. Toxicity study of Lauha Bhasma (calcined iron) in albino rats. Anc Sci Life. 2016;35(3):159-66.
• Mohaptra S, Jha CB. Physicochemical characterization of Ayurvedic bhasma (Swarna makshika bhasma): An approach to standardization. Int J Ayurveda Res. 2010;1(2):82-6.
• Johri RK, Zutshi U. An Ayurvedic formulation 'Trikatu' and its constituents. J Ethnopharmacol. 1992;37(2):85-91.
• Tilak JC, Adhikari S, Devasagayam TP. Antioxidant properties of Plumbago zeylanica, an Indian medicinal plant and its active ingredient, plumbagin. Redox Rep. 2004;9(4):219-27.
• Qais FA, Ahmad I, Husain FM, et al. Interference of quorum sensing regulated bacterial virulence factors and biofilms by Plumbago zeylanica extract. Microsc Res Tech. 2021;84(12):3150-3160.
• Almeleebia TM, Alsayari A, Wahab S. Pharmacological and Clinical Efficacy of Picrorhiza kurroa and Its Secondary Metabolites: A Comprehensive Review. Molecules. 2022;27(23).
• Peterson CT, Denniston K, Chopra D. Therapeutic Uses of Triphala in Ayurvedic Medicine. J Altern Complement Med. 2017;23(8):607-614.
• Manwar J, Mahadik K, Paradkar A, et al. Isolation, biochemical and genetic characterizations of alcohol-producing yeasts from the flowers of Woodfordia fruticosa. J Young Pharm. 2013;5(4):191-4.
• Kroes BH, van den Berg AJ, Abeysekera AM, et al. Fermentation in traditional medicine: the impact of Woodfordia fruticosa flowers on the immunomodulatory activity, and the alcohol and sugar contents of Nimba arishta. J Ethnopharmacol. 1993;40(2):117-25.