Tushodaka

Tushodaka is a fermented preparation made from rice husks soaked in water and allowed to ferment. It is sour in taste, hot in potency, light, and sharp. It stimulates digestion, pacifies Vata, and reduces inflammation (Shotha). It is lighter than Kanji and more easily digestible. Tushodaka is particularly recommended for those with very weak digestion who cannot tolerate heavier fermented preparations. It is also used as a washing agent for wounds and as a medium for preparing some medicines. Verses: 3-4.

• Deepana (appetizing)
• Pachana (digestive)
• Vata-shamaka (pacifies Vata)
• Shotha-hara (anti-inflammatory)

Sauviraka and Tushodaka also possess similar properties, useful in worms, heart disease, abdominal tumor, haemorrhoids and anemia.

— Astanga Hridaya Sutrasthan, Drava Vigyaniya Drinkables

Notes :- Shukta – Fermented gruel, Dhanyamla, Sauviraka, Tushodaka etc.

— Astanga Hridaya Sutrasthan, Drava Vigyaniya Drinkables

) or sauviraka or tushodaka or decoction of bilva (Aegle marmelos Carr.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 14: Hemorrhoids Treatment (Arsha Chikitsa / अर्शचिकित्सा)

Madira (wine), butter-milk, tushodaka (a type of vinegar prepared of barley ), arishta ( recipes to be described in verses 138-168 ) should be given to the patient having hemorrhoids caused by the predominance of aggravated vata, having ununctuousness and having less digestive power.

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 14: Hemorrhoids Treatment (Arsha Chikitsa / अर्शचिकित्सा)

Make paste of panchamoola (bilva, shyonaka, gambhari, patala and gambharika), abhaya, trikatu, pippalimoola, saindhava, rasna, two kshara (sarjika and yavakshara), ajaji, vidanga and sati and prepare medicated ghee with sukta, juice of matulunga and ardraka, suṣkamoolaka, kolambu, chukrika, pomengranate, butter milk, mastu (supplement liquid portion in the curd/yoghurt), suramanda (indigenous beer beverage prepared from fermented cereals) sauviraka (acidic fermented liquid obtained from wheat),

— Charaka Samhita, Chikitsa Sthana — Therapeutic Principles, Chapter 15: Digestive Disorders Treatment (Grahani Chikitsa / ग्रहणीचिकित्सा)

Seven vehicles for administration: Sauviraka, Tushodaka (fermented rice liquid), Kola juice, Amalaki juice, Sura (alcohol), Dadhimanda (whey), Matulunga juice (citrus).

— Charaka Samhita, Kalpa Sthana — Pharmaceutical Preparations, Chapter 10: Pharmaceutical Preparations of Sudha (Sudha Kalpa Adhyaya / सुधाकल्प अध्याय)

Sixteen purgative formulations using fruit pastes of Priyala, Pilu, Karkandhu, Kola, Amrataka, Dadima, Draksha, Panasa, Kharjura, Badaramla, Parushaka, Maireyya, Amla dadhi manda, Sauviraka, Tushodaka, and Sidhu as vehicles.

— Charaka Samhita, Kalpa Sthana — Pharmaceutical Preparations, Chapter 11: Pharmaceutical Preparations of Saptala and Shankhini (Saptalashankhini Kalpa Adhyaya / सप्तलाशङ्खिनीकल्प अध्याय)

The sour (amla) group includes: dadima (pomegranate), amalaki, matulunga (citron), amrataka, kapittha (wood apple), karamarda, badara (jujube), kola, prachina-amalaka, tindika, koshamraka, bhavya, paravata, vetra fruit, lakucha, amlavetasa, dantashatha, takra (buttermilk), sura (wine), shukta (vinegar), sauvirakam, and tushodaka.

— Sushruta Samhita, Sutra Sthana, Chapter 42: Rasavishesha-vijnaniya Adhyaya - On Specific Knowledge of Tastes

Sour, Salty, Pungent, Bitter, Astringent Groups and Drug Classification (Continued) The sour (amla) group includes: dadima (pomegranate), amalaki, matulunga (citron), amrataka, kapittha (wood apple), karamarda, badara (jujube), kola, prachina-amalaka, tindika, koshamraka, bhavya, paravata, vetra fruit, lakucha, amlavetasa, dantashatha, takra (buttermilk), sura (wine), shukta (vinegar), sauvirakam, and tushodaka.

— Sushruta Samhita, Rasavishesha-vijnaniya Adhyaya - On Specific Knowledge of Tastes