Asava and arishta
Fermented, mildly alcoholic Ayurvedic preparations: herbs macerated (asava) or decocted (arishta) with a sugar, taken diluted in small doses.
Asava and arishta are the fermented preparations of the Ayurvedic pharmacopoeia: herbs left to ferment for several weeks with water and a sugar (jaggery, honey), often with flowers that supply the yeasts. The difference is technical: in an asava, the herbs macerate raw in water; an arishta starts from a decoction. The result is an aromatic, mildly alcoholic liquid — generally 5 to 10% — in which the alcohol produced acts both as an extractor and as a natural preservative.
The tradition values these forms for their easy assimilation: fermentation “pre-digests” the preparation, which is said to make it accessible even when the digestive fire is weak. Among the classics: dashamoolarishta (ten roots, a tonic), ashwagandharishta (based on ashwagandha) and draksharasava (grape). The traditional dose is small — often 15 to 30 ml diluted in an equal amount of water, after meals, as an indicative dose.
One non-negotiable point of caution: these preparations contain alcohol. They are therefore off-limits during pregnancy and breastfeeding, for children, for anyone with a history of dependence or liver disease, and should be discussed with a doctor if you take medication. Commercial quality varies widely; our guides on choosing a reliable supplement and on precautions in Ayurveda cover the right reflexes before buying.