Dashamoolarishta
A classical fermented tonic decoction made from Dasamoola and numerous herbs with Draksha, jaggery, honey and Dhataki, widely used for wasting, respiratory, digestive and debilitating disorders.
Dasamoolarishta — Overview
Dasamoolarishta is one of the most celebrated fermented tonics (Arishta) of classical Ayurveda. The kashaya is prepared from Dasamoola (5 pala each of the ten roots), Chitraka, Poushkara, Lodhra, Guduchi, Dhatri, Duralabha, Khadira, Bijasara, Pathya and a long list of supporting herbs including Kushta, Manjishta, Devadaru, Vidanga, Madhuka, Bharangi, Punarnava, Pippali, Ashtavarga drugs and others (2 pala each), boiled in eight times water and reduced to one-fourth. A separate Draksha Kashaya is prepared and combined with the main decoction.
To this are added Kshoudra (honey, 32 pala), Guda (jaggery, 400 pala), Dhataki Pushpa (30 pala) and aromatic Prakshepa dravyas such as Takkola, Jala, Chandana, Jatiphala, Lavanga, Twak, Ela, Patra, Kesara, Pippali and Kasturi. The sealed pot is buried for one month for fermentation, then filtered with Kataka Bija. It is indicated for Grahani, Aruchi, Soola, Swasa, Kasa, Bhagandhara, Vata Vyadhi, Kshaya, Chardi, Pandu, Kamala, Kushta, Arshas, Meha, Mandagni, Udara, Sarkara, Ashmari, Mutrakricchra and Dhatu Kshaya, and is celebrated for promoting strength, virility and conception.
Source: Sahasra Yoga, Pak, Leha, Rasayana, Vati and Gutika Prakarana
Medical Disclaimer: The information on this page is for educational purposes only and is not intended as medical advice. Ayurvedic treatments should be pursued under the guidance of a qualified practitioner (BAMS/MD Ayurveda). Always consult your healthcare provider before starting any new treatment. Content is sourced from classical Ayurvedic texts and may not reflect the latest medical research.