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Drākṣāsava is a fermented liquid preparation made with the ingredients in the Formulation composition given below. It contains not more than 10 per cent, and not less than 5 per cent of alcohol that is self generated in the preparation over a period of time.

Formulation composition

Drākṣā API Vitis vinifera Dr. Fr. 4.8 kg
Jala for decoction Water 49.152 l
reduced to 12.288 l
Śarkarā API 4.8 kg
Madhu API Honey 4.8 kg
Prakṣepa Dravyas:
Dhātakī API Woodfordia fruticosa Fl. 336 g
Jātī API Jasminum officinale Fl. 24 g
Lavaṅga API Syzygium aromaticum Fl. Bud 24 g
Kakkola (Kaṅkola API) Piper cubeba Fr. 24 g
Lavalīphala API Cicca acida Fr. 24 g
Candana (Śveta Candana API) Santalum album Ht. Wd. 24 g
Kṛṣṇā (Pippalī API) Piper longum Fr. 24 g
Tvak API Cinnamomum zeylanicum St. Bk. 24 g
Elā (Sūkṣmailā API) Elettaria cardamomum Sd. 24 g
Patra (Tejapatra API) Cinnamomum tamala Lf. 24 g

Method of preparation

  • Take the raw materials of pharmacopoeial quality.
  • Wash and crush the ingredient numbered 1 (Kvātha Dravya) of the formulation composition.
  • Clean, dry and powder the ingredients numbered 6 to 14 (Prakṣepa Dravya) of the formulation composition individually and pass through the sieve number 85 to obtain fine powder.
  • Add specified amount of water to the Kvātha Dravya, soak overnight, heat, reduce to one fourth and filter through muslin cloth to obtain Kvātha.[1]


  • Clear brown liquid without frothing and significant sedimentation; with aromatic odour and sweet taste.


  • Store in a cool place in tightly closed amber coloured bottle, protect from light and moisture.

Therapeutic uses

  • Arṣa (Piles), Aruci (Tastelessness), Hṛdroga (Heart disease), Pāṇḍu (Anaemia), Raktapitta (Bleeding disorder), Udararoga (Diseases of abdomen), Kṣaṭa (Wound), Śoṣa (Cachexia), Jvara (Fever).


  • 15 – 30 ml orally with equal amount of water after meals twice a day.


  • Water.

Physico-chemical parameters

Total phenolic content 0.049 to 0.085 per cent
Total solids Not less than 25.0 per cent
Specific gravity (at 25º) 1.08 to 1.20
pH 4.0 to 4.5
Reducing sugars Not less than 16.0 per cent
Non-reducing sugars Not more than 0.80 per cent
Alcohol content 5 to 10 per cent
Methanol Absent