Amritarishta is also known as Amrutarishta, Amritarishtam etc.
It is a liquid Ayurvedic medicine.
Amritarishta contains about 5 – 8 % of self generated natural alcohol in it. This self generated alcohol and the water present in the product acts as a media to deliver water and alcohol soluble the active herbal components to the body.
12 – 24 ml. one or two times a day, usually advised after food.
If needed, equal quantity of water can be added before consumption.
How long to use?
Based on doctor’s prescription, this medicine can be used for 4 – 8 weeks
Safe for kids?
Safe in lower doses for kids above 3 years of age. Accidental over-dosage should be strictly avoided.
Pregnancy and lactation:
Best to avoid during pregnancy, however can be taken after consulting doctor. Can be taken during lactation period, after consulting doctor.
Amritarista uses: It is one of the widely used medicine in the treatment of fever.
Amritarisht side effects: A very high dose of 50 ml or more may cause stomach irritation.
Amrita (Giloya – Indian tinospora) – Stem – 4.8 kg
Bilva (Bae l- Aegle marmelos) – Stem bark / root – 480 g
Shyonaka (Oroxylum indicum) – Stem bark / root – 480 g
Gambhari (Gmelina arborea) – Stem bark / root – 480 g
Patala (Stereospermum suaveolens) – Stem bark / root – 480 g
Agnimantha (Premna mucronata) – Stem bark / root – 480 g
Shalaparni (Desmodium gangeticum) – Root / whole plant – 480 g
Prishnaparni (Uraria picta) – – Root / whole plant – 480 g
Brihati (Solanum melongena var. Indicum) – – Root / whole plant – 480 g
Kantakari (Solanum surattense) – Root / whole plant – 480 g
Gokshura – Tribulus terrestris -Root / whole plant – 480 g
water for decoction – 49.152 liters
Boiled and reduced to 12.288 liters
Guda – Jaggery – 14.4 kg
Prakshepa Dravya –
Ajaji – Shweta Jiraka – Cuminum cyminum – Fruit – 768 g
Raktapushpaka – Parpataka (Fumaria parviflora) – whole plant – 96 g
Saptacchada (Saptaparna) – Alstonia scholaris – Stem bark – 48 g
Shunti – Ginger – rhizome – 48 g
Maricha – Black pepper -Fruit – 48 g
Pippali – Long pepper fruit – 48 g
Nagakeshara (Mesua ferrea) – Stamen – 48 g
Abda – Musta (Cyperus rotundus) – 48 g
Katuki (Picrorrhriza kurroa) – Rhizome – 48 g
Prativisha – Ativisha (Aconitum heterophyllum) -Root – 48 g
Vatsabeeja – Indrayava (Holarrhena antidysenterica) – Seed – 48 g
Method of manufacturing:
The first 11 ingredients are taken in coarse powder form added with specified water, boiled and reduced to a quarter part and filtered. To this Kashayam, jaggery is powdered and added, filtered once.
To this, rest of the ingredients are added and top is sealed and kept for fermentation for one month.
After a month time, the contents are filtered and the clear liquid is preserved in air tight container and used.
Expiry date: 10 years from the date of manufacture.
Storage: Store in a cool place in tightly closed amber coloured bottle, protect from light and moisture.