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Alcoholic drinks from Indian subcontinent
Asava and arishta are Ayurvedic medicines that ferment in their own sugars. For an arishta, herbs are boiled into a decoction; for an asava, herbal juice or powder goes in without boiling. Then jaggery, sugar or honey and dhataki (Woodfordia fruticosa) flowers are added and the closed vessel is left for one week to six months, until yeasts have made about 3–10 % self-generated alcohol.
| Raisins (Vitis vinifera), crushed48.9 g | Steeped overnight in 1 L water, then boiled down to one fourth (0.25 L)[pillai2016] |
| Jaggery200 g | [pillai2016] |
| Dhataki flowers (Woodfordia fruticosa)8 g | [pillai2016] |
| Coarsely powdered spices (prakshepa dravya)1 g | Cinnamomum zeylanicum bark, Elettaria cardamomum seed, Cinnamomum tamala leaf, Mesua ferrea stamens, Callicarpa macrophylla flowers, Piper nigrum, Piper longum and Embelia ribes fruits[pillai2016] |
| Starter | other: dhataki (Woodfordia fruticosa) flowers; Saccharomyces cerevisiae has been isolated from them |
Total time across the recorded steps: 7 days – 5.9 months
What changes: Herbs are boiled down to a decoction and strained (asava herbs are not boiled)
For Draksharishta, raisins steep overnight in water and are boiled until the water is reduced to one fourth, then filtered through muslin [pillai2016]. Output: cooled herbal liquid.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Asava and arishta are Ayurvedic medicines that ferment in their own sugars. For an arishta, herbs are boiled into a decoction; for an asava, herbal juice or powder goes in without boiling. Then jaggery, sugar or honey and dhataki (Woodfordia fruticosa) flowers are added and the closed vessel is left for one week to six months, until yeasts have made about 3–10 % self-generated alcohol. Made in 4 steps over 7 days – 5.9 months. The longest step, ferment in a closed vessel, takes 7 days – 5.9 months (Chaudhary A 2011) and runs at 20–35 °C (Vinothkanna A 2018). Saccharomyces cerevisiae and Schizosaccharomyces pombe and Saccharomyces cerevisiae isolated from dhataki flowers do most of the fermenting.
| Main step | 7 days – 5.9 monthsReported[chaudhary2011] | Ferment in a closed vessel |
|---|---|---|
| Temperature | 20–35 °CReported[vinothkanna2018][chaudhary2011] | Ferment in a closed vessel |
An asava or arishta makes its own alcohol by fermenting the herbal liquid with sugar and dhataki flowers, instead of having alcohol added [chaudhary2011]. Arishtas start from a boiled decoction and asavas from unboiled juice or infusion [vinothkanna2018].
Indian Drugs and Cosmetics rules set a maximum for self-generated alcohol. In one survey, five brands of Dashmoolarishtam stayed under 12 % v/v alcohol, but their microbial load was above acceptable limits, although E. coli, Salmonella and Staphylococcus aureus were absent [chaudhary2011]. Some formulas contain metals or minerals, such as iron in Lohasava [chaudhary2011].
Every number is labelled with how it is known. How this atlas is made
Charaka names nine source groups for fermented medicines (fruits, cereals, roots, flowers, bark, exudate, branches, leaves and sugar) and gives the container, place, duration and tests for the end point. The Ashtanga Hridaya is the first text to name dhataki flowers as the fermentation starter. The Ayurvedic Formulary of India describes 40 asava-arishtas [chaudhary2011].
