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Kanakāsava 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

Kanaka (Dhattūra API) Datura metel Pl. 192 g
Vṛṣamūla (Vāsā API) Adhatoda vasica Rt. 192 g
Madhuka (Yaṣṭī API) Glycyrrhiza glabra Rt. 96 g
Māgadhī (Pippalī API) Piper longum Fr. 96 g
Vyāghrī (Kaṇṭkārī API) Solanum xanthocarpum Pl. 96 g
Keśara (Nāgakeśara API) Mesua ferrea Stmn. 96 g
Viśvabheṣaja (Śuṇṭhī API) Zingiber officinale Rz. 96 g
Bhārṅgī API Clerodendrum serratum Rt. 96 g
Tālīsapatra API Abies webbiana Lf. 96 g
Dhātakī API Woodfordia fruticosa Fl. 768 g
Drākṣā API Vitis vinifera Dr. Fr. 960 g
Jala Water 24.576 l
Śarkarā API Sugar 4.8 kg
Kṣaudra (Madhu API) Honey 2.4 kg

Method of preparation

  • Take the raw materials of pharmacopoeial quality.
  • Wash, dry and powder the ingredients numbered 1 to 9 of the formulation composition and pass through the sieve number 44 to obtain coarse powder.
  • Wash and clean the ingredients numbered 10 and 11 of the formulation composition.
  • Add specified amount of water to the ingredient number 13 of the formulation composition, allow to dissolve and filter through the muslin cloth.
  • Transfer the filtrate to a clean container; add Dhataki, Draksha and coarsely powdered other drugs. Seal the mouth of the container. [1]


  • Clear dark yellow colour liquid without frothing and significant sedimentation; with aromatic odour and acrid taste.


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

Therapeutic uses

  • Kāsa (Cough); Śvāsa (Asthma); Rājayakṣmā (Tuberculosis); Kṣata kṣīna (Debility due to chest injury).


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

Physico-chemical parameters

Total phenolic content 0.054 to 0.085 per cen
Total solids Not less than 11.50 per cent
Specific gravity (at 25º) 1.01 to 1.15
pH 3.5 to 4.2
Reducing sugars Not less than 6.5 per cent
Non-reducing sugars Not more than 0.50 per cent
Alcohol content 5 to 10 per cent
Methanol Absent