Sandaki

Sandaki is a fermented preparation made with mustard seeds. It is sour and pungent in taste, hot in potency, light, and sharp. It stimulates digestion, pacifies Kapha, and has anthelmintic properties. It combines the properties of mustard and fermentation. Verses: 8-9.

• Deepana (appetizing)
• Kapha-shamaka (pacifies Kapha)
• Krimighna (anthelmintic)

शा डाक चासुतं चा यत ् काला लं रोचनं लघु ॥ ७८ ॥ Asava prepared by using Sandaki (balls of fried paddy mixed with spices, dried in sun and then deep fried in oil) and by other material (such as oil-cakes etc) which have turned sour by lapse of time are appetizers and easy to digest.

— Astanga Hridaya Sutrasthan, Drava Vigyaniya Drinkables

the use of vyapanna madya (contaminated wine) or excessive liquor or heat inducing raga (condiments) and sadava (confectionery), the use of vidahi (causes burning), shaka (vegetables) and harita (lashunadi harita group dravya), kilata (cheese), kurchika (inspissated milk) and mandaka (immature curd), the use of sandaki (fermented wine), as also of paistika (one made up of pistamai padarth or pastries) and oils made of sesame, black gram and horse gram, the use of flesh of domesticated, wet land

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 21: Erysipelas Treatment (Visarpa Chikitsa / विसर्पचिकित्सा)

Definitions of Kanjika and Sandaki: a fermented preparation made from Kulmasha (cooked grain), Dhanya (paddy), and Maranda (a specific grain) is called Kanjika (sour rice gruel).

— Sharangadhara Samhita, Madhyama Khanda, Chapter 10: Asavarishta-Sandhanakalpana (Fermented Preparations)

Sandaki is a fermented preparation [made similarly with different base materials].

— Sharangadhara Samhita, Madhyama Khanda, Chapter 10: Asavarishta-Sandhanakalpana (Fermented Preparations)