Pippalyasava
Fermented preparation based on Pippali with numerous aromatic herbs used for wasting diseases, abdominal tumors and malabsorption.
Pippalyasava — Overview
Pippalyasava is a fermented Asava prepared by dissolving jaggery (300 pala) in water (2 drona), and adding Dhataki (10 pala), Draksha (60 pala) along with fine powders of an elaborate herbal blend: Pippali, Maricha, Chavya, Haridra, Chitraka, Mustha, Vidanga, Kramuka, Lodhra, Patha, Amalaki, Elavaluka, Usira, Chandana, Kushta, Lavanga, Tagara, Jatamamsi, Twak, Ela, Patra, Priyangu and Nagakesara (half pala each). The mixture is sealed in an earthen pot and buried for one month.
It is indicated in wasting diseases (Kshaya, Karsya), abdominal tumors (Gulma), abdominal disorders (Udara), malabsorption (Grahani), anemia (Pandu) and hemorrhoids (Arshas). The Pippali base acts as a deepana-pachana tonic that restores digestive fire in chronic debility.
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.